Assessment of dietary health risk factors and their pathophysiological mechanisms in the etiology of cardiovascular diseases

Authors

  • Ibrahim Abdulwaliyu Scientific and Industrial Research Department, National Research Institute for Chemical Technology, Zaria 810282, Nigeria
  • Razaq A. Mustapha Department of Nutrition and Dietetics, Rufus Giwa Polytechnic, Owo 352101, Nigeria
  • Shefiat O. Arekemase Petrochemical and Allied Department, National Research Institute for Chemical Technology, Zaria 810282, Nigeria
  • Musa L. Batari Scientific and Industrial Research Department, National Research Institute for Chemical Technology, Zaria 810282, Nigeria
  • Shirley O. Yakubu Department of Science Laboratory Technology, Federal Polytechnic, Kaltungo 770101, Nigeria
  • Simisola H. Oluwasanmi Department of Nutrition and Dietetics, Federal Medical Centre, Abeokuta 110221, Nigeria
  • Amina I. Baba Department of Food Science and Technology Federal University of Technology, Minna 920211, Nigeria
  • Owolabi S. Olusina Food Technology Department, Federal Institute of Industrial Research, Oshodi 100261, Nigeria
  • Munirah L. Kera Department of Biochemistry, Ahmadu Bello University, Zaria 810282, Nigeria
  • Francis Iyeh Scientific and Industrial Research Department, National Research Institute for Chemical Technology, Zaria 810282, Nigeria
Article ID: 380
136 Views

DOI:

https://doi.org/10.18686/fnc380

Keywords:

cardiovascular disease; dietary factors; hyperlipidemia; hypertension; endothelial dysfunction

Abstract

Cardiovascular disease (CVD) remains a global health challenge. Unfortunately, a better preventive approach, treatment and /or therapeutic management of the disease still remain a subject of concern. Factors such as environmental, dietary, underlying health conditions, genetic interplay etc. are responsible for the etiology of the disease. Regardless of the cause of CVD, consumption of unhealthy foods could worsen the disease. Therefore, this study highlights some of the dietary risk factors that may contribute to CVD. Pathophysiological mechanisms by which the dietary risk factors elicit important risk factors (hypertension, hyperlipidemia, endothelial dysfunction etc.) and consequently CVD are also unveiled in this study. Consumption of high-fat and high-carbohydrate diets, energy drinks, fried foods, saturated and trans-fats, salt intakes beyond the threshold level, red meat, among other dietary factors, could affect the heart and arterial blood vessels via different mechanisms. Depending on the genetic interplay and makeup of some individuals, these factors are more likely to elicit CVD if consumed beyond physiological need. Among the pathophysiological mechanisms, endothelial dysfunction is associated and central to almost all the dietary risk factors and therefore could be an important and possible therapeutic target for the management and/or treatment of CVD.

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Published

2025-09-30

How to Cite

Abdulwaliyu, I., A. Mustapha, R., O. Arekemase, S., L. Batari, M., O. Yakubu, S., H. Oluwasanmi, S., I. Baba, A., S. Olusina, O., L. Kera, M., & Iyeh, F. (2025). Assessment of dietary health risk factors and their pathophysiological mechanisms in the etiology of cardiovascular diseases. Food Nutrition Chemistry, 3(3), 380. https://doi.org/10.18686/fnc380

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Vol. 3 No. 3 (2025)

Section

Review

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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