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10 Diet and nutritional aspects of cardiac rehabilitation
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Published:August 2020
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Abstract
Cardiac rehabilitation (CR) and prevention programmes aim to reduce total mortality and rehospitalization and increase health-related quality of life (HRQoL) by supporting behavioural changes such as healthier food habits. Nutritional studies have shown that an approach paying equal attention to what is consumed and what is excluded is more effective in preventing cardiovascular disease (CVD). Mediterranean and dietary approaches to stop hypertension (DASH) diets are the best studied dietary patterns. Both improve a variety of risk features and are associated with lower risk of clinical events in secondary prevention. Patients with acute coronary syndrome (ACS) may respond positively to simple dietary advices, whereas critically ill patients should be appropriately supported in order to reduce the risk of malnutrition and early death. Body weight management in patients with established CVD should be adjusted to individual conditions, risk factors (RFs), and comorbidities, and should be clearly distinguished from simple primary prevention strategies. Unintentional weight loss should be avoided, as an association with increased disease burden, frailty, and adverse outcome has been confirmed. Future studies should focus on the development of specific nutritional guidelines for these patients.
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