Several key dietary factors that can lower the risk of heart disease, including:
- Lowering of LDL cholesterol by reducing saturated fat intake.
- Lowering of Triglyceride levels by reducing consumption of sugary and processed foods.
- Reduction of Homocysteine levels by supplementation with Vitamins B6 and B12, and folic acid.
- Increased antioxidant activity by higher consumption of fruits and vegetables.
- Lowering of fibrinogen and growth factors by cutting back on foods such as red meat, dairy products, poultry and eggs.
Further Reading
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