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Does nutrition have a role in peripheral vascular disease?

Published online by Cambridge University Press:  08 March 2007

Juan J. Carrero  and
Robert F. Grimble
Juan J. Carrero
Affiliation:
Department of Biochemistry and Molecular Biology, University of Granada, Spain
Robert F. Grimble*
Affiliation:
School of Medicine, University of Southampton, UK
*
*Corresponding author: fax +44 2380 594379, email [email protected]
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Abstract

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Peripheral vascular disease (PVD) is a manifestation of systemic atherosclerosis in the lower limbs, and PVD patients have a 3- to 5-fold increased risk of cardiovascular mortality compared with age-matched controls. Nevertheless, recent reports show how PVD patients are undertreated with regard to CVD risk-factor reduction and the use of lipid-lowering or antiplatelet drugs. There is appreciable evidence that demonstrates the beneficial effects of certain nutrients and dietary habits in the prevention of CVD, but there has been little attention paid to the role of nutrients in PVD. The purpose of the present review is to provide an overview of our understanding of how foods could possibly benefit PVD. In the last few decades, several nutrients have arisen as potentially health-promoting in PVD. While nutritional interventions in PVD show positive clinical effects for fish oil, carnitine or vitamin E, others such as olive oil or vitamin C seem to interact only at a biochemical level by decreasing risk factors. Moreover, only epidemiological associations exist for the potential role of fibre, folates or vitamin B6 in this disease. In all cases, the limited data available provide no clear-cut evidence in favour of the clinical benefit of nutritional interventions aimed at reducing risk factors and ameliorating symptoms in PVD patients. No practical recommendations can be given at this stage, and further studies are clearly needed.

Keywords

Peripheral vascular diseaseFish oilOlive oilVitamin EVitamin C
Type
Review article
Information
British Journal of Nutrition , Volume 95 , Issue 2 , February 2006 , pp. 217 - 229
Copyright
Copyright © The Nutrition Society 2006

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