The IF diet limits many risk factors for the development of cardiovascular diseases and therefore
the occurrence of these diseases. Fatty acids and ketones become the main energy fuel, because
the body undergoes metabolic switching of glucose-ketone (G-to-K). By affecting the biochemical
transformations of lipids, it decreases body mass and has a positive influence on lipid profile
parameters—it reduces the concentration of total cholesterol, triglycerides, and LDL cholesterol.
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Benefit from the use of the IF diet were confirmed in research on the development of
atherosclerosis. Intermittent fasting inhibits the development of atherosclerotic plaque by reducing the
concentration of inflammatory markers, such as IL-6, homocysteine, and CRP. The IF diet results in an
increase in plasma concentrations of adiponectin and a decrease in leptin and resistin concentrations.
By altering the levels of these adipokines, it inhibits the adhesion of monocytes to vascular endothelial
cells, neutrophils, and macrophage pro-active activity, and platelet aggregation. The transformation of
macrophages into foam cells, the formation of extracellular deposits in vessels, and the proliferation
and migration of endothelial cells into the inner arterial vascular membrane are limited.
The beneficial effect of the diet was observed in the prevention of hypertension. The intermittent
fasting diet causes an increase of BDNF factor, which results in lowering the systolic and diastolic
blood pressure by activating the parasympathetic system. BDNF causes acetylcholine to be released by
the vagus nerve, which reduces the frequency of heart contractions