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Posts tagged ‘American Heart Association’

Sugar Sweetened Beverages Increase Risk Of Heart Disease

Sugar-Sweetened Beverages Linked to Increased Risk of Heart Disease in Men
Cola Drinks
Men who drank a sugar-sweetened beverage (12-ounces) a day had a 20 percent higher risk of heart disease compared to men who didn’t
drink any sugar-sweetened drinks, according to research published in Circulation, an American Heart Association journal.

“This study adds to the growing evidence that sugary beverages are detrimental to cardiovascular health,” said researchers from the department of nutrition and epidemiology in the Harvard School of Public Health in Boston, Mass. “Certainly, it provides strong justification for reducing sugary beverage consumption among patients, and more importantly, in the general population.”

Heart disease is the leading cause of death in the United States. The most crucial risk factors include obesity, smoking, physical inactivity, diabetes and poor diet.
Researchers, who studied 42,883 men in the Health Professionals Follow-Up Study, found that the increase persisted even after controlling for other risk factors, including smoking, physical inactivity, alcohol use and family history of heart disease. Less frequent consumption of the sweetened beverages such as twice weekly and twice monthly  did not increase risk.
Researchers also measured different lipids and proteins in the blood, which are indicators (biomarkers) for heart disease. These included the inflammation marker C-reactive protein (CRP), harmful lipids called triglycerides and good lipids called high-density lipoproteins (HDL). Compared to non-drinkers, those who consumed sugary beverages daily had higher triglyceride and CRP and lower HDL levels.
Artificially sweetened beverages were not linked to increased risk or biomarkers for heart disease in this particular study.
Beginning in January 1986 and every two years until December 2008, participants responded to questionnaires about diet and other health habits. They also provided a blood sample halfway through the survey. Follow-up was 22 years.
Participants were primarily Caucasian men 40-75 years old. All were employed in a health-related profession.
Health habits of the men in the study may differ from those of the general public, but findings in women from the 2009 Nurses’ Health Study were comparable.
The American Heart Association recommends no more than half of discretionary calories come from added sugars . For most American men, that’s no more than 150 calories per day and 100 for most American women. Discretionary calories are those left in your “energy allowance” after consuming the recommended types and amounts of foods to meet all daily nutrient requirements.
The Canadian Institutes of Health Research funded the analysis and the National Institutes of Health funded the Health Professionals Follow-Up Study.
Story Source:  American Heart Association    Journal Reference: Sweetened Beverage Consumption, Incident Coronary Heart Disease and Biomarkers of Risk in Men. Circulation, March 12 2012
American Heart Association  Sugar-sweetened drinks linked to increased risk of heart disease in men, study suggests.
This article is for informational and educational purposes only;  It is not intended to provide medical advice, diagnosis or treatment.
Consult your doctor or healthcare professional.
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Reduce Risk of Stroke By Eating Vegetables​, Fruits, and Grains

fruits and veggiesReduce Risk of Stroke By Eating Vegetables​, Fruits, and Grains

In a study reported in Stroke: Journal of the American Heart Association, Swedish women who ate an antioxidant-rich diet had fewer strokes regardless of whether they had a previous history of cardiovascular disease.

 

“Eating antioxidant-rich foods may reduce your risk of stroke by inhibiting oxidative stress and inflammation,” said researchers from the Karolinska Institutet in Sweden. “This means people should eat more foods such as fruits and vegetables that contribute to total antioxidant capacity.”

 

Oxidative stress is defined as an imbalance between the production of cell-damaging free radicals and the body’s ability to neutralize them; Ultimately, it leads to inflammation, blood vessel damage and stiffening.

 

Antioxidants such as vitamins C and E, carotenoids and flavonoids can inhibit oxidative stress and inflammation by scavenging the free radicals. Antioxidants, especially flavonoids, may also help improve endothelial function and reduce blood clotting, blood pressure and inflammation.

 

“In this study, we took into account all the antioxidants present in the diet, including thousands of compounds, in doses obtained from a usual diet,” the researchers explained.

 

The research team collected dietary data through a food-frequency questionnaire. They used a standard database to determine participants’ total antioxidant capacity (TAC), which measures the free radical reducing capacity of all antioxidants in the diet and considers synergistic effects between substances.

 

Researchers categorized the women according to their Total Antioxidant Capacity levels: five (5) groups without a history of cardiovascular disease and four (4) with previous cardiovascular disease.

 

For women with no history of cardiovascular disease who had the highest TAC, fruits and vegetables contributed about 50 percent of TAC.

Other contributors were whole grains (18 percent), tea (16 percent) and chocolate (5 percent).

 

The study found:

Higher TAC was related to lower stroke rates in women without cardiovascular disease.

 

Women without cardiovascular disease with the highest levels of dietary TAC had a statistically significant 17 percent lower risk of total stroke compared to those in the lowest quintile.

 

Women with history of cardiovascular disease in the highest three quartiles of dietary TAC had a statistically significant 46 percent to 57 percent lower risk of hemorrhagic stroke compared with those in the lowest quartile.

“Women with a high antioxidant intake may be more health conscious and have the sort of healthy behaviors that may have influenced our results,” the researchers cautioned… “However, the observed inverse association between dietary TAC and stroke persisted after adjustments for potential confounders related to healthy behavior such as smoking, physical activity and education.”

 

For the study, researchers used the Swedish Mammography Cohort to identify 31,035 heart disease-free women and 5,680 women with a history of heart disease in two counties. The women were 49-83 years old.

 

Researchers tracked the cardiovascular disease-free women an average 11.5 years and the women with cardiovascular disease 9.6 years, from September 1997 through the date of first stroke, death or Dec. 31, 2009, whichever came first.

 

Researchers identified 1,322 strokes among cardiovascular disease-free women and 1,007 strokes among women with a history of cardiovascular disease from the Swedish Hospital Discharge Registry.

 

“To the best of our knowledge, no study has assessed the relation between dietary TAC and stroke risk in participants with a previous history of cardiovascular disease,” they said. “Further studies are needed to assess the link between dietary TAC and stroke risk in men and in people in other countries, but we think our results are applicable.”

 

The Swedish Research Council for Infrastructure and the Swedish Council for Working Life and Social Research funded the study.

 

Story Source:  American Heart Association.

 

Journal Reference: STROKE: “Total Antioxidant Capacity of Diet and Risk of Stroke: A Population-Based Prospective Cohort of Women”

 

 

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

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