The Influence of Dietary Interventions on Arterial Stiffness in Overweight and Obese Subjects

Arterial stiffness is often increased in overweight/obese subjects before the development of hypertension. It is also one of the earliest indicators of increased cardiovascular disease risk and can be considered a good predictor of the development of subclinical cardiovascular dysfunction. Arterial stiffness is a significant prognostic factor influencing cardiovascular risk, which dietary habits can modify. Obese patients should use the caloric-restricted diet because it augments aortic distensibility, diminishes pulse wave velocity (PWV), and increases the activity of endothelial nitric oxide synthases. High intake of saturated fatty acids (SFA), trans fats, and cholesterol, typical for the Western diet, impairs endothelial function and raises brachial-ankle PWV. The replacement of SFA with monounsaturated (MUFA) or polyunsaturated fatty acids (PUFA) derived from seafood and plants diminishes the risk of arterial stiffness. The dairy product intake (excluding butter) decreases PWV in the general population. The high-sucrose diet causes toxic hyperglycemia and increases arterial stiffness. Complex carbohydrates with a low glycemic index (including isomaltose) should be recommended to keep vascular health. The high sodium intake (>10 g/day), particularly associated with low potassium consumption, has a deleterious effect on arterial stiffness (up arrow baPWV). Since vegetables and fruits are good sources of vitamins and phytochemicals, they should be recommended in patients with high PWV. Thus, the dietary recommendation to prevent arterial stiffness should be similar to the Mediterranean diet, which is rich in dairy products, plant oils, and fish, with a minimal red meat intake and five servings of fruits and vegetables daily.

Automated summary

Arterial stiffness, an early indicator of increased cardiovascular disease risk, can be modified by dietary habits. A caloric-restricted diet in obese patients enhances aortic distensibility and decreases pulse wave velocity (PWV). High intake of saturated fatty acids (SFA), trans fats, and cholesterol impairs endothelial function and raises brachial-ankle PWV, while replacing SFA with monounsaturated (MUFA) or polyunsaturated fatty acids (PUFA) from seafood and plants decreases the risk of arterial stiffness. Consuming dairy products (except butter), complex carbohydrates with a low glycemic index, and a Mediterranean diet rich in fruits, vegetables, fish, and minimal red meat intake can help prevent arterial stiffness.