Nour Shahee, Abdelraouf Ramadan, Meet A Patel, Kinna Parikh, Vasu Gupta, Sunita Kumawat, Fatima Labieb, Puneetraj Kaur, Puja Patel, Nazar Mohammad, F N U Anamika, Talha Mahmood, Sachin Gupta, Rohit Jain
{"title":"Vitamin D Deficiency and Heart Health: A Narrative Review","authors":"Nour Shahee, Abdelraouf Ramadan, Meet A Patel, Kinna Parikh, Vasu Gupta, Sunita Kumawat, Fatima Labieb, Puneetraj Kaur, Puja Patel, Nazar Mohammad, F N U Anamika, Talha Mahmood, Sachin Gupta, Rohit Jain","doi":"10.55289/jnutres/v11i2_23.16","DOIUrl":null,"url":null,"abstract":"Vitamin D deficiency has developed into a global issue, impacting an estimated one billion people worldwide. Lack of sunlight exposure is the major cause of vitamin D deficiency, as very few foods contain natural vitamin D. Several epidemiological and random clinical trials have reported a close association between low vitamin D levels and cardiovascular disease development. This paper aims to discuss vitamin D deficiency and its role in developing cardiovascular disease. Vitamin D is an essential fat-soluble vitamin which plays an important role in skeletal maturation. Vitamin D deficiency is highly prevalent globally and is linked to a spectrum of cardiovascular disorders and is thought to promote atherogenesis. We have done a thorough review of the literature using a Pubmed search. Different keywords like vitamin D deficiency, cardiovascular diseases, coronary artery disease, atherosclerosis, heart failure were used to write the review. Here we report according to current evidence, vitamin D deficiency is associated with a higher risk of cardiovascular diseases. However, further study is necessary to evaluate whether vitamin D supplementation has a beneficial effect on cardiovascular outcomes. Keywords: Vitamin D deficiency, Cardiovascular diseases, Cholecalciferol, Coronary heart disease, Heart failure","PeriodicalId":16096,"journal":{"name":"Journal of Food and Nutrition Research","volume":"65 1","pages":"0"},"PeriodicalIF":0.6000,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food and Nutrition Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.55289/jnutres/v11i2_23.16","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Vitamin D deficiency has developed into a global issue, impacting an estimated one billion people worldwide. Lack of sunlight exposure is the major cause of vitamin D deficiency, as very few foods contain natural vitamin D. Several epidemiological and random clinical trials have reported a close association between low vitamin D levels and cardiovascular disease development. This paper aims to discuss vitamin D deficiency and its role in developing cardiovascular disease. Vitamin D is an essential fat-soluble vitamin which plays an important role in skeletal maturation. Vitamin D deficiency is highly prevalent globally and is linked to a spectrum of cardiovascular disorders and is thought to promote atherogenesis. We have done a thorough review of the literature using a Pubmed search. Different keywords like vitamin D deficiency, cardiovascular diseases, coronary artery disease, atherosclerosis, heart failure were used to write the review. Here we report according to current evidence, vitamin D deficiency is associated with a higher risk of cardiovascular diseases. However, further study is necessary to evaluate whether vitamin D supplementation has a beneficial effect on cardiovascular outcomes. Keywords: Vitamin D deficiency, Cardiovascular diseases, Cholecalciferol, Coronary heart disease, Heart failure
期刊介绍:
Journal of Food and Nutrition Research (JFNR) publishes papers focusing on fundamental and applied research in chemistry, physics, microbiology, nutrition aspects, bioactivity, quality, safety, and technology of foods.