Doctor of Internal Medicine
Diet and cardiovascular diseases
Health and efficiency depend much on diet, which contributes to the development, regeneration and maintenance of the body, providing it with the energy necessary for its good functioning. Eating too much and poorly may favour excess weight and obesity, hypercholesterolemia, high blood pressure, diabetes and, therefore, increase the risk of cardiovascular diseases.
Epidemiological data and peripheral arterial diseases, which are cardiovascular risk indicators, help improve our understanding of the interaction between food and cardiovascular diseases. New knowledge on the intestinal microbiota (the population of bacteria, fungi, viruses and protista living with us and actively exchanging genetic material with our cells) is under the attention of researchers.
Several researches, e.g. the Moli-Sani study, are focusing on diet and, in particular, the Mediterranean diet and its role in making functional and organic changes in our body that we know are at the basis of cardiovascular diseases. Today, many medical and surgical specialities involved in the treatment of cardiovascular diseases know very well that cure begins with prevention and, therefore, good dietary behaviour.
Chairmen: Claudio Borghi and Andrea Stella.