Recent Progress in Nutrition is an international peer-reviewed Open Access journal published quarterly online by LIDSEN Publishing Inc. This periodical is devoted to publishing high-quality papers that describe the most significant and cutting-edge research in all areas of nutritional sciences. Its aim is to provide timely, authoritative introductions to current thinking, developments and research in carefully selected topics. Also, it aims to enhance the international exchange of scientific activities in nutritional science and human health.
Recent Progress in Nutrition publishes high quality intervention and observational studies in nutrition. High quality systematic reviews and meta-analyses are also welcome as are pilot studies with preliminary data and hypotheses generating studies. Emphasis is placed on understanding the relationship between nutrition and health and of the role of dietary patterns in health and disease.
Topics contain but are not limited to:
It publishes a variety of article types: original research, review, communication, opinion, study protocol, comment, conference report, technical note, book review, etc.
There is no restriction on paper length, provided that the text is concise and comprehensive. Authors should present their results in as much detail as possible, as reviewers are encouraged to emphasize scientific rigor and reproducibility.
Archiving: full-text archived in CLOCKSS.
Publication Speed (median values for papers published in 2022): Submission to First Decision: 6 weeks; Submission to Acceptance: 11 weeks; Acceptance to Publication: 6 days (1-2 days of FREE language polishing included)
Nutrition, Diet and Cardiovascular Disease
Submission Deadline: November 30, 2024 (Open) Submit Now
Markos Klonizakis, Professor of Vascular and Clinical Physiology
Sheffield Hallam University, Sheffield, United Kingdom
Research interests: microcirculation, exercise physiology, clinical physiology, vascular diseases, Mediterranean diet, obesity, lifestyle interventions
About This Topic
Primary prevention of cardiovascular disease (CVD) is the foundation for reducing global morbidity and mortality. Among the modifiable lifestyle behaviors, healthy diet, exercise and smoking cessation remain the cornerstones of primary prevention. In terms of diet, a variety of dietary products have been shown to have beneficial effects on vascular function, whereas others have been shown to have the opposite effect. Foods and beverages with antioxidant and anti-inflammatory properties are beneficial to cardiovascular health. Vitamins (e.g., vitamin D) may also be protective. On the other hand, saturated fats and carbohydrates accelerate cardiovascular aging and should be avoided. The so-called Mediterranean diet is probably the most studied dietary pattern and is recommended for cardiovascular and overall health. However, other diets are also attractive. Considering the wealth of data on the impact of diet on cardiovascular disease and overall mortality, and the fact that restricting calorie intake is considered one of the most effective measures to slow cardiovascular aging, dietary guidelines for cardiovascular health are provided by targeting the most essential dietary components and nutrients. Recommended dosages and optimal frequency of intake would facilitate the most comprehensive approach to the problem.
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