Cardiovascular disease (CVD) is a group of disorders of the heart and blood vessels. Approximately 26% of deaths in the UK are due to CVD. There are a number of factors which can have an effect on a person’s risk of developing CVD, including the composition of the diet. Consumption of long chain omega 3 polyunsaturated fatty acids, fish, fruit and vegetables, nuts, fibre and replacing saturated fats with polyunsaturated fatty acids are associated with beneficial effects on CVD risk (i.e. reduced risk), while consumption of saturated fatty acids, trans fatty acids and salt are associated with a negative effect on CVD risk (i.e. increased risk). The Mediterranean dietary pattern encompasses a range of these beneficial dietary factors and has been associated with a 10% reduction in CVD incidence or mortality.
