Editorial: Heart health and Balanced Diet


  • Saira Syed Author
  • Naseer Ahmed Author




Heart Health, Balanced Diet, Nutrition


Heart disease is the largest cause of mortali-
ty worldwide, comprising a variety of disorders

that impact the heart and circulatory sys-
tem. The World Health Organization (WHO) estimates

that 17.9 million deaths worldwide in 2019 were at-
tributable to heart disease, accounting for 31% of all

fatalities (1). This demonstrates the enormous toll this
illness takes on world health.
Genetics and age are two risk factors for heart disease
that cannot be changed, but diet is
one important variable that can be changed. According

to studies, unhealthy eating habits are strong-
ly associated with an elevated risk of heart disease (2)

(3). The accumulation of plaque in arteries that lim-
its blood flow and raises the risk of heart attacks and

strokes is known as atherosclerosis, and it can be

brought on by consuming excessive amounts of choles-
terol, salt, saturated and trans fats, and added sugars

(2). Consumption of healthy fats, such as those found
in avocados, olive oil, and seafood. These fats have anti

-inflammatory effects and are associated with im-
proved cholesterol profile (4). Elimination of processed

meals, sugar-filled beverages, and added salt. While

additional sweets may cause weight gain and inflam-
mation, both of which are risk factors for heart dis-
ease, excessive salt can raise blood pressure (4).

The risk of heart disease can be greatly lowered by con-
trolling diet and adopting a heart-healthy lifestyle.

Recalling that little adjustments can have a significant
impact. Reduced intake of processed foods and added
sugars and increased intake of whole grains, fruits, vegetables, and healthy fats in meals can enhance

the quality of life and reduce the risk of heart dis-
ease. healthier and happier future of heart can be

achieved by making food choices a priority.


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How to Cite

Editorial: Heart health and Balanced Diet. (2023). Avicenna Journal of Medical Sciences, 3(2). https://doi.org/10.59119/

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