The study explores how certain elements of a plant-based diet can be utilized to manage dyslipidemia and their effects on cardiovascular risk

Abstract

This review investigates the potential role of specific components within a plant-based diet for the management of dyslipidemia and their impact on cardiovascular risk. Dyslipidemia, characterized by abnormal lipid levels in the blood, is a major risk factor for cardiovascular disease (CVD). Plant-based diets, rich in fruits, vegetables, whole grains, legumes, nuts, and seeds, have been associated with improved lipid profiles and reduced CVD risk. The review examines the individual components of a plant-based diet that have shown promise in managing dyslipidemia. These include dietary fiber, phytosterols, unsaturated fatty acids (such as omega-3 and omega-6 fatty acids), and various bioactive compounds with antioxidant and anti-inflammatory properties. Mechanisms of action, such as their influence on lipid metabolism, inflammation, and oxidative stress, are discussed to elucidate their potential benefits in dyslipidemia management. Furthermore, the review addresses the impact of these dietary components on cardiovascular risk reduction, including their effects on atherosclerosis, hypertension, and other CVD risk factors. Clinical evidence supporting the efficacy of plant-based diets and their components in improving lipid profiles and reducing cardiovascular risk is summarized. In conclusion, this review highlights the potential of specific elements within a plant-based diet to positively impact dyslipidemia management and cardiovascular health, providing valuable insights for future research and clinical practice.