I51.6 Cardiovascular disease,

Illness details


Illness Group:

  • IX Diseases of the circulatory system
  • I30-I52 Other forms of heart disease
  • I51 Complications and ill-defined descriptions of heart disease

Recommendations of Ingredients

The recommendations of ingredients, either to consume or avoid, are elaborated based on the crossing of the data coming from the Positive and Negative Health Evidences.

Ingredients that you should consume

Ingredients that you should avoid

Health Evidences

The Health Evidences establish relationships between Illnesses / Diseases, Scientific Studies and Ingredients / Nutrients, which deduce a conclusion of the type:
  • Positive
  • Negative
  • Not Conclusive
From these conclusions it is also possible to obtain information on the DRI (Dietary Reference Intakes) of said Ingredient / Nutrient, as well as the associated Treatment Phase.

Negative Conclusions

Study Nutrient Ingredient Min DRI Max DRI Treatment Phase
A review of the effect of diet on cardiovascular calcification n/d Sugars, brown n/d n/d n/d
A review of the effect of diet on cardiovascular calcification. α-Tocopherol (Vitamin E) n/d n/d n/d
  • Prevention
A review of dietary influences on cardiovascular health: part 2: dietary patterns. Total lipid (fat) n/d n/d n/d
  • Prevention
The Mediterranean diet, its components, and cardiovascular disease. Fatty acids, total saturated n/d n/d n/d
  • Prevention
The Mediterranean Diet and Gastrointestinal Cancers Risk Mono + Disaccharides n/d n/d n/d n/d