The results of nutrigenetic and nutrigenomic research, arising from the literature, show that food can influence the development of cardiovascular diseases through regulation of gene expression. Food components can act as ligands for transcription factor receptors, they can be substrates and intermediates, or they can act as signaling molecules. In this way, they can participate in the synthesis of anti-inflammatory molecules, vasodilators and hormones and influence cell division and cell differentiation. The thesis presents the food components that, based on research, have the greatest impact on the risk of developing cardiovascular diseases. These are polyunsaturated fatty acids, polyphenols and vitamin D, which influence the expression of various causative genes. Disease phenotypes are the result of interactions between several genes as well as other risk factors, which is why a multi-omics approach is needed in studys. Due to the presence of different alleles and mutations, i.e. differences in an individual's genetic backgrounds, an individual approach is also important. Population studies have also confirmed the influence of diet on the occurrence of cardiovascular diseases. With the current knowledge of nutrigenomics and nutrigenetics, we can use personalized nutrition as a tool in the prevention and even treatment of cardiovascular diseases.
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