Occupational cardiovascular disease Occupational cardiovascular disease Occupational cardiovascular disease is disease of the heart or blood vessels that are caused by working conditions, making them a form of occupational illness. Little is known about occupational risks for heart disease, but links have been established between cardiovascular disease and certain toxins (including carbon disulfide, nitroglycerin, and carbon monoxide), extreme heat and cold, exposure to tobacco smoke, depression, and occupational stress. Other occupational hazards potentially related to cardiovascular disease include noise exposure at work, shift work, and physical activity at work. A 2015 SBU-report including a systematic review of non-chemical risk factors for occupation cardiovascular
Cardiovascular disease of fruits, vegetables and fish are linked to cardiovascular risk, although whether all these associations are a cause is disputed. The World Health Organization attributes approximately 1.7 million deaths worldwide to low fruit and vegetable consumption. The amount of dietary salt consumed is also an important determinant of blood pressure levels and overall cardiovascular risk. Frequent consumption of high-energy foods, such as processed foods that are high in fats and sugars, promotes obesity and may increase cardiovascular risk. A Cochrane review found that replacing saturated fat with polyunsaturated fat (plant based oils) reduced cardiovascular disease risk. Cutting down on saturated