Effect of Dietary Magnesium and Calcium on Reducing the Risk of Atherosclerosis in High-Fat Diet Fed Rats

Abstract

Atherosclerosis is a complex chronic arterial disease that results from the deposition of lipids within the arterial walls which leads to formation of characteristic plaques making the arteries narrower, harder or completely blocked. The rupture of these plaques causes local thrombosis, leading to occlusion of the affected artery [1]. The principle clinical manifestations of the disease include ischemic heart disease, ischemic stroke and peripheral arterial disease [2]. This has become the significant cause of vascular disease worldwide and number one cause of global mortality [3]. According to WHO report, around 17.7 million people died from cardiovascular disease in 2015 which represents 31% of the total global deaths [4]. The major risk factor for the development of atherosclerosis is hypercholesterolemia, indicating elevation of body’s Total Cholesterol (TC) and LowDensity Lipoprotein Cholesterol (LDL-C) levels [4]. Therefore, foods rich in saturated fat and cholesterol are particularly responsible for the surge of circulating cholesterol levels [5].