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Beyond total cholesterol, oxidative stress and inflammation as well as antiplatelet effects are additional approaches for reducing cardiovascular diseases (CVDs) [1-3]. Despite major advancements in the management of CVDs, these problems continue to increase and may be a major cause of mortality and morbidity . Recent studies indicate that these risk markers develop due to increased intake of western-type diets characterized by ultra-processed foods, processed meat and red meat, which are known to predispose to all the biomarkers of CVDs [1-5]. Several studies have demonstrated that Mediterranean-style diets characterized by vegetables, fruits, whole grains, nuts and certain agents such as fish oil, mustard oil, rape seed oil, olive oil and fish as well as fish peptides have beneficial effects on morbidity and mortality due to CVDs without decreasing serum cholesterol [3, 6-10]. These benefits may be due to the presence of omega-3 and omega-6 fatty acids, alpha-linolenic acid (ALA) and poly-phenolics and fiber in the diet. This communication aims to emphasize that morbidity and mortality due to CVDs may be reduced by non-pharmacological interventions without the need for decreasing cholesterol.