Boris Lipták
Physical activity and consumption of specific food decrease the risk of cardiovascular disease. Physical activity reduces
the level of triacylglycerols and apolipoprotein B, increases the level of HDL cholesterol, improves the content of
LDL cholesterol, increases the level of plasminogen-activating factor, decreases inflammation in the organism, reduce
the accumulation of calcium in the vessels and the thickness of tunica intima and tunica media. Vegetarian diet decreases
overall incidence of cardiovascular disease; improves the metabolism of lipids, decreases blood pressure, improves
glycaemic regulation and insulin sensitivity, reduces body weight and positively affects the gut microflora. Even slight
modifications in lifestyle and diet leads to improvement of some risk factors conditioning cardiovascular disease.