Atherosclerosis

Atherosclerosis is the pathological process underlying cardiovascular disease, in which the walls of medium and large arteries thicken and harden as atherosclerotic plaques build up, narrowing the vessels. Occlusion of affected arteries can produce gradual-onset conditions such as angina and peripheral vascular disease or sudden events such as stroke and myocardial infarction. Diet strongly influences the rate of development: high intakes of saturated fat, trans fat, and sodium accelerate it, while fruits, vegetables, whole grains, and n-3 fatty acids are associated with slower progression. Consumption of foods with demonstrated anti-atherogenic activity is considered potentially beneficial, making this disease a central focus of functional-food and nutrition research.