Heart Health
Omega-3 May Protect Diabetics From Heart Failure...
Increased Intakes of Cardio-Protective Omega-3 Fatty Acids May Protect Diabetics From Heart Failure, According To a New Study From The Netherlands.
A protective effect of high intakes of omega-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was observed according to findings published today in the European Journal of Heart Failure.
Omega-3 fatty acids, most notably DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), have been linked to a wide range of health benefits, including reduced risk of cardiovascular disease (CVD) and certain cancers, good development of a baby during pregnancy, joint health, and improved behaviour and mood.
In this study the highest intake of marine omega-3 fatty acids linked to a reduction in the risk of heart failure of 33 per cent. However, larger intakes did not appear to offer any additional benefit.
"Scientists and health authorities are increasingly persuaded that the intake of fish - even in small amounts - will protect against the risk of fatal myocardial infarction," said nutrition investigators from Wageningen University.
The Netherlands-based researchers recruited 5,299 men and women in 1990 with an average age of 67.5 who were free of heart failure. Over an average of 11.4 years of follow-up a total of 669 people developed heart failure.
Heart failure, which arises when the heart can no longer pump enough blood to meet the body's needs, is the leading cause of hospitalisation among the over 65s, and is characterized by such symptoms as fatigue and weakness, difficulty walking, rapid or irregular heartbeat, and persistent cough or wheezing.
The highest average intake of EPA plus DHA (over 183 mg per day) was associated with an 11 per cent reduction in the risk of heart failure, compared to the lowest average intake (less than 34 mg per day), but this was not statistically significant.
In women, the highest intakes were associated with a 25 per cent risk reduction, and this was approaching significance, said the researchers.
The strongest effects were observed for diabetics, with the highest versus lowest intakes associated with a 42 per cent reduction in risk.
A study with older US adults, published in the Journal of the American College of Cardiology in 2005 (Vol. 45, pp. 2015-2021), reported risk reduction of about 20 per cent for one to two weekly servings of fish.
"The mean intake of fish in our study was about 16 g, which roughly equals one serving of fish per week," wrote the Dutch researchers.
It is possible that the type of fish consumed, or preparation methods, differs between Europe and the USA.
Source: European Journal of Heart Failure October 2009, Volume 11, Pages 922-928, "Intake of very long chain n-3 fatty acids from fish and the incidence of heart failure: the Rotterdam Study"
Dark Chocolate May Protect DNA from Damage According To A New Study
Further Supports Evidence About The Antioxidants, Carotenoids and Polyphenols Naturally Present In Dark Chocolate Being Beneficial For Cardiovascular Health
Consumption of polyphenol-rich dark chocolate may protect DNA from oxidative damage, preventing artery hardening and heart disease, says this study.
Writing in the British Journal of Nutrition, Italian researchers report that consumption of dark chocolate containing 860 milligrams of polyphenols, and 58 milligrams of epicatechin, led to a 20 per cent reduction in DNA damage two hours after consumption.
The study adds to an ever growing body of science supporting the cardiovascular benefits of polyphenol-rich chocolate.
Led by researchers from the University of Milan, the scientists assigned 20 healthy subjects (average age of 24.2) to consume a balanced diet for four weeks. After two weeks the group was split in two, with one group receiving additional dark chocolate, while the other receiving white chocolate.
Measurements taken at regular intervals after consumption showed that the benefits were observed relatively quickly, with increases in blood levels of the polyphenol known as catechin observed two hours after consumption of the dark chocolate, with coincidental decreases in DNA damage in mononuclear blood cells.
"Similar epicatechin plasma levels at two hours following consumption of dark chocolate on the first and last occasions are not associated with a long-term increase in epicatechin plasma concentrations, and suggest that flavonoid plasma levels are dependent upon intake from recent food sources," explained the researchers.
"The present results are clinically encouraging especially in the field of the diet therapy of obesity, pathology related to greater incidence of cardiovascular disease and cancer," they wrote.
"In fact, dark chocolate, habitually excluded by hypoenergetic diets for its high-fat and energy content, is a sweet food that should be reconsidered: if included in controlled amounts, in a weight loss programme it could have healthy effects, and could improve the compliance of patients to diet therapy," added the research team.
Chocolate is big business. Market researcher, Euromonitor, puts the market at $100 billion and notes the rise of dark and premium chocolate that is boosting the category.
Source: British Journal of Nutrition Published online
"Effect of dark chocolate on plasma epicatechin levels DNA resistance to oxidative stress and total antioxidant activity in healthy subjects"
The Healthy Resources Below Have Agreed to Connect With Kat's Herbs.
- Heart Healthy Supplement
High Dose Thera CoQ10
http://katsvitaminherbs.com/coq10.php
- ChromeMate Cholesterol Formula
Nutritional Cholesterol Formula with ChromeMate Niacin-Bound Chromium
http://katsvitaminherbs.com/chromemate.php
Walnuts Cut Cholesterol According To New Harvard Study
Eating a diet high in walnuts may decrease cholesterol and fight inflammation, two major risk factors for cardiovascular disease, according to a study conducted by researchers from Harvard University and published in the American Journal of Clinical Nutrition.
"Consumption of nuts has been associated with a decreased risk of cardiovascular disease events and death," the researchers wrote. "Walnuts in particular have a beneficial nutritional profile; they are especially rich in polyunsaturated fatty acids, which may improve blood lipids and other cardiovascular disease risk factors."
Walnuts are also considered valuable dietary sources of fiber, magnesium, complete B complex vitamins, vitamin E and natural antioxidants.
Researchers analyzed the results of 13 different studies conducted on a total of 365 participants who had obtained between 10 and 24 percent of their calories from walnuts for four to 24 weeks. They discovered that participants on a high-walnut diet experienced significant decreases in total and LDL ("bad") cholesterol.
"When compared with control diets, diets supplemented with walnuts resulted in a significantly greater decrease in total cholesterol and in LDL-cholesterol concentrations," the researchers wrote.
The researchers also found other indicators that even though a high-walnut diet is relatively high in fat, it seems to lower the risk of cardiovascular disease rather than raising it.
"Other results reported in the trials indicated that walnuts provided significant benefits for certain antioxidant capacity and inflammatory markers and had no adverse effects on body weight," the researchers wrote.
Prior studies have linked diets high in nuts and berries to a reduced risk of metabolic syndrome, a cluster of symptoms related to cardiovascular disease. Other nuts previously linked to improved cardiovascular health include macadamia nuts and almonds.
Other studies show diets high in walnuts may also reduce the risk of breast cancer.
Source: American Journal of Clinical Nutrition.
Select a Book about Heart Health
Low Levels of Vitamin B6 May Increase Heart Disease Risk According to New Study...
Low levels of vitamin B6 may increase the risk of inflammation and metabolic conditions, and subsequently cardiovascular disease risk, reports a new study.
A cross-sectional study with 1,205 people found that higher levels of vitamin B6, were linked to lower levels of C-reactive protein (CRP), a marker of inflammation, and lower levels of 8-hydroxy-2'-deoxyguanosine (8-OHdG), a marker for oxidative stress, both of which are related to heart disease risk.
C-Reactive Protein is produced in the liver and is a known marker for inflammation. Increased levels of CRP are a reliable predictor for the onset of both type-2 diabetes and cardiovascular disease.
Researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University report their findings in the American Journal of Clinical Nutrition.
"Our data suggest that vitamin B-6 may influence cardiovascular disease risk through mechanisms other than reduction of the amino acid homocysteine and support the notion that nutritional status may influence the health disparities present in this population," reported the researchers.
Study details
The team measured levels of PLP, CRP, and 8-OHdG in 1,205 adults aged between 45 and 75 and living in Massachusetts. Results showed a strong dose-dependent relationship between PLP levels and CRP levels, with the highest PLP levels associated with CRP levels almost 50 per cent lower than low PLP levels.
Furthermore, the highest average levels of PLP were associated with 8-OHdG concentrations of 108 nanograms per milligram, compared to 124 ng/mg for low PLP levels.
The associations were observed even after the researchers took into account homocysteine levels.
It is not the first time that PLP levels have been linked to C-Reactive Protein levels. A Harvard study reported last year that PLP levels were slightly inversely correlated with blood levels of CRP, and may also reduce the risk of colorectal cancer by 50 per cent (Cancer Epidemiology, Biomarkers & Prevention, Vol. 18, pp. 1197-1202).
Source: American Journal of Clinical Nutrition, February 2010, "Association of vitamin B-6 status with inflammation, oxidative stress, and chronic inflammatory conditions: the Boston Puerto Rican Health Study"
Flavonoid - OPCs (oligomeric procyanidins) Now Recognized As Beneficial for Heart Health...
Fruit Sources of Antioxidants, Carotenoids, Phytochemicals Suppling High OPC Flavonoid Levels Are Proven Beneficial For Supporting Cardiovascular Health.
Cranberry juice rich in antioxidant procyanidins is effective at boosting the health of blood vessels, thereby supporting previous research supporting the cardiovascular health of such compounds.
While the potential heart health benefits of flavonoid-rich diets have been reported previously, there was uncertainty about which specific phytochemicals present in flavonoid-rich foods provide the most the benefits, according to the British and Japanese researchers behind the new study.
Findings published in the Journal of Agricultural and Food Chemistry indicate that oligomeric procyanidins (OPC) had "by far the most potent effects" on the function of the endothelium (the cells lining blood vessels).
The research also builds the science and understanding surrounding the consumption of cranberry juice. "Cranberry consumption is mostly studied in relation to the beneficial effects of A-type procyanidins on urinary tract health," explained the researchers. "However, when the anti-atherosclerotic actions of OPC are also considered, the daily consumption of cranberry juice is likely to have multiple health benefits."
Study Details
The researchers tested the effects of flavonoids on endothelial |function. The in vitro tests focussed on measuring of synthesis of the vasoconstrictors endothelin-1 (ET-1).
Extracts of cranberry and cranberry juice (Ocean Spray Cranberries) compared to apple, cocoa, red wine, and green tea showed that OPC content determined the extent of inhibition of ET-1 synthesis, they said. Procyanidin-rich extracts of cranberry juice were also found to produce changes in the morphology of endothelial cells that were independent of the compounds' antioxidant activity.
"In agreement with previous studies on cultured endothelial cells or isolated vessels, compared to flavonoid monomers, OPC have by far the most potent effects on endothelial function," wrote the researchers. "Whether this is also true following dietary consumption of products containing OPC requires a more detailed examination of the relationship between bioavailability and functional effects," they added.
Most studies have shown a benefit of OPCs with doses in the range of 100 to 300 milligrams a day, with the researchers recommending doses of 100 to 200 mg per day.
According to data from the US Department of Agriculture, a healthy diet should provide an adequate intake of OPCs, but studies have suggested that intake of an average diet is only about 25 mg per day.
Source: Journal of Agricultural and Food Chemistry Published online "Regulation of Vascular Endothelial Function by Procyanidin-Rich Foods and Beverages"
