Publisher Summary This chapter summarizes the basic science behind the hypothesis that antioxidants that might prevent cardiovascular disease (CVD). It reviews the observational epidemiology that relates to this hypothesis, and discusses the results of randomized trials examining primary and secondary prevention of CVD through dietary supplementation. The risks and benefits of various aspects of diet are likely to accrue over years or even decades, and eating habits change over time. Studies of diet and chronic disease may have to continue for many years and be updated periodically. Quantitative assessment of diet is based on self-reports, which results in misclassification. Dietary habits tend to be imbedded in cultural practices and associated with lifestyle factors, making it difficult to separate the effects of diet from other related factors on a given disease. One of the most consistent findings in dietary research is that those who consume higher amounts of fruits and vegetables have lower rates of cancer, heart disease, and stroke. Possible explanations for these apparent protective effects include higher dietary fiber intake, the replacement of fats and cholesterol, or specific micronutrients in fruits and vegetables, particularly those with antioxidant properties.
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