Vitamin D blood level for reducing major medical risks in older adults identified, study suggests

To resolve controversy over how much vitamin D is enough to protect older adults’ health, researchers tested Cardiovascular Health Study blood samples. They sought links between each person’s 25 (OH) D and first heart attack, cancer diagnosis, hip fracture or death. Risks rose when levels fell below 20ng/mL or 50 nmol/L. Results match the low threshold level set by the Institute of Medicine. Association with risk varied seasonally. Levels were lower, and disease event risk higher, in winter.

Chocolate and cocoa polyphenols vindicated in the war against heart disease

(NaturalNews) Researchers from the University of Cambridge in England have finally published solid evidence to demonstrate the consumption of chocolate is associated with improved heart and vascular health. Writing in the prestigious BMJ (British Medical Journal) , Dr. Oscar Franco and his team determined several factors including diet, exercise, body weight control and lifestyle changes could help reduce the risk of heart disease, a condition expected to claim the lives of nearly 24 million people worldwide by the year 2030. The study authors found that the antioxidant and anti-inflammatory properties of cocoa from chocolate consumption could reduce heart disease risk by one-third and could also reduce the risk of sudden death from a heart attack and stroke incidence. The study included an analysis of seven detailed research bodies that included more than 114,000 participants. All studies independently pointed to the conclusion that different levels of chocolate consumption were associated with a substantial reduction in the risk of cardio-metabolic disorders. Researchers found that the flavonoids passed to chocolate from the cocoa bean have a positive impact on health and were found to regulate insulin sensitivity and maintain blood pressure in the normal range. Researchers ranked chocolate consumption among participants in the seven studies from highest to lowest to determine the effect of the cocoa flavanols on human health risk factors. Five of the seven studies showed that eating the highest amount of chocolate significantly reduced the number of cardiac events. In particular they found those who ate the most chocolate had a 37% lower risk of having a cardiovascular incident compared to those who ate the least. When assessing other risk factors, the study authors found that the highest chocolate consumers had a 29% lower incidence of stroke compared to the lowest chocolate eaters. Interestingly the researchers found that high levels of chocolate consumption specifically lowered the risk of a cardiac or stroke event but did not impact heart failure, another very serious form of heart disease and death. The studies examined did not differentiate between milk and dark chocolate, and included chocolate desserts, biscuits, chocolate bars and drinks. Prior research has indicated maximum benefit from eating dark, bitter chocolate with a high cocoa content. The authors did provide a word of caution regarding excess consumption of chocolate particularly because commercially available chocolate is very caloric and eating too much of it could in itself lead to weight gain, risk of diabetes and heart disease. They concluded, “Based on observational evidence, levels of chocolate consumption seem to be associated with a substantial reduction in the risk of cardio-metabolic disorders.” Individuals looking to take advantage of the health benefits of chocolate may want to use a cacao bean extract supplement (25 to 50 mg per day) to reap the cardiovascular and stroke risk reduction benefits. Article References: http://www.eurekalert.org/pub_releases/2011-08/esoc-io082811.php http://www.bmj.com/content/343/bmj.d4488 http://www.nutraingredients.com/Research/Systematic-review-Chocolate-can-reduce-heart-disease-risk-by-a-third/ http://www.medicalnewstoday.com/articles/233486.php

Beet juice provides incredible cardiovascular benefits that improve active function

(NaturalNews) Beetroots, also known as beets, are packed with blood pressure-reducing, heart disease-preventing nutrients that help maintain healthy active function and boost overall endurance levels in those that consume them. And a new study out of the University of Exeter (UofE) has found that not only do beets benefit athletes by boosting their performance, but they also help the elderly and people with heart or lung diseases to live more active, physically-functional lives. Published in the Journal of Applied Physiology , the study builds upon a previous one conducted by the university that found that beet juice increases exercise capacity by 16 percent in athletes that drink it. Except this time, these same benefits were found to apply to non-athletes as well, including those that have trouble performing everyday physical activities. “As you get older, or if you have conditions which affect your cardiovascular system, the amount of oxygen you can take in to use during exercise drops considerably,” explained Katie Lansley, a Ph.D. student from the Sport and Health Sciences department at UofE, and author of the study. “What we’ve seen in this study is that beetroot juice can actually reduce the amount of oxygen you need to perform even low-intensity exercise.” Beet juice not only dilates blood vessels to improve blood flow and lower blood pressure, but it also reduces the amount of oxygen muscles need during physical activity. This muscle effect makes it significantly easier for people of all ages, no matter what their health condition, to perform both low- and high-intensity physical activities. In fact, researchers noted that those who drank beet juice required 12 percent less effort to walk than those who did not drink it. Based on a comparison between whole beet juice and beet juice that had its nitrates filtered out, the team was able to conclude that the natural nitrates are the primary active ingredient in beet juice that bring about improved overall performance and heart function. Sources for this story include: http://www.eurekalert.org/pub_releases/2010-12/uoe-bjc121710.php

Drowning in soda: America’s health problems made far worse by massive soda consumption

(NaturalNews) The booming popularity of sugary soft drinks has led to 6,000 more deaths, 14,000 more cases of heart disease and 130,000 new cases of diabetes in the past 10 years, according to a study conducted by researchers from the University of California-San Francisco and presented at the annual Cardiovascular Disease Epidemiology and Prevention conference of the American Heart Association. “We can demonstrate an association between daily consumption of sugared beverages and diabetes risk,” researcher Litsa Lambrakos said. “We can then translate this information into estimates of the current diabetes and cardiovascular disease that can be attributed to the rise in consumption of these drinks.” The researchers found that sugary soft drinks also contributed to the loss of 21,000 life-years, plus an increase of 50,000 in the life-years spent suffering from heart disease. “We probably underestimated the incidence, because the rise is greatest among the young, and our model focuses on adults 35 and older,” researcher Kirsten Bibbins-Domingo said. The analysis included juices with sugar added but excluded 100 percent juice. “Juice from fruit itself is nutrient-rich, and its nutritional value goes beyond the carbohydrate content,” said Robert H. Eckel of the University of Colorado, a former president of the American Heart Association. The findings may build new support for the growing push for a soda tax. According to policy experts, a tax of just one cent per ounce would reduce soda consumption by 10 percent. “The reason why there is a current debate about a tax is that scientific evidence in populations has consistently shown that more than one drink a day increases your risk,” Bibbins-Domingo said. “The finding suggests that any kind of policy that reduces consumption might have a dramatic health benefit.” A single serving of soda or other sweetened soft drink contains between 120 and 200 calories of sugar, equivalent to a man’s recommended intake for a full day and exceeding the recommended daily intake for a woman. Sources for this story include: http://www.businessweek.com/lifestyle/content/healthday/636642.html ; http://www.telegraph.co.uk/health/healthnews/7376295/Sugary-soft-drinks-lead-to-diabetes-research-finds.html.

Antioxidants help arteries stay healthy in people at risk for heart disease

(NaturalNews) Antioxidants are substances that protect cells against the effects of free radicals — molecules produced when the body breaks down food or is exposed to environmental toxins and radiation. Free radicals are believed to play a role in heart disease, cancer and other disorders. So it makes sense that antioxidants could help protect or even treat many health problems. However, some poorly designed studies have given antioxidants mixed results (http://www.naturalnews.com/023357_pharmas_antioxidants_vitamins.html) and resulted in the mainstream media reporting that antioxidants are virtually worthless. But new research provides hard evidence that taking antioxidant supplements long-term produces dramatic benefits in people with multiple cardiovascular risk factors. That’s the conclusion of a randomized, controlled trial of vitamin C, vitamin E, coenzyme Q10 and selenium capsules. The research results, just reported in BioMed Central’s journal Nutrition and Metabolism , show these dietary antioxidants produce multiple positive effects on sugar and fat metabolism, blood pressure and arterial flexibility (which allows blood to move freely through the body). The study was conducted by scientist Reuven Zimlichman and his research team at Wolfson Medical Center in Israel. They randomly divided 70 high blood pressure patients into two groups. One group was given antioxidants supplements and the other took placebo capsules for six months. Those taking the antioxidants received vitamin C (1000 mg/day), vitamin E (400 i.u/day), coenzyme Q10 (120 mg/day) and selenium (200 mcg/day). Tests at the beginning of the trial, after three months, and again after six months documented that patients in the antioxidant group had marked improvements in their cardiovascular health. They had more elastic arteries and better blood sugar levels. In addition, their cholesterol profiles were healthier with a significant increase in HDL, the so-called “good”, heart-protective cholesterol. In fact, the researchers concluded “antioxidant supplements have the potential to alleviate atherosclerotic damage..” “Antioxidant supplementation significantly increased large and small artery elasticity in patients with multiple cardiovascular risk factors. This beneficial vascular effect was associated with an improvement in glucose and lipid metabolism as well as significant decrease in blood pressure,” Dr. Zimlichman said in a statement to the media. “The findings of the present study justify investigating the overall clinical impact of antioxidant treatment in patients with multiple cardiovascular risk factors.” More hopeful news for heart patients: another study by Dr. Zimlichman and colleagues published in the June issue of the Journal of Cardiovascular Pharmacology , found that taking the amino acid L-arginine long-term also helped people with multiple cardiovascular risk factors. In this randomized, placebo-controlled trial, 90 patients were assigned to receive either oral L-arginine capsules or placebo capsules. After six months, tests indicated those taking L-arginine had improved vascular health — including a significant decrease in systolic blood pressure. For more information: http://www.ncbi.nlm.nih.gov/pubmed/20604917 http://www.ncbi.nlm.nih.gov/pubmed/20531213 http://www.naturalnews.com/021976.html

Eat brown rice to prevent high blood pressure, lower heart attack risk

(NaturalNews) The rate of cardiovascular disease is much lower in Japan than in the U.S. and now scientists at the Cardiovascular Research Center and Department of Physiology at Temple University School of Medicine in Philadelphia think they know why. People in Japan eat rice virtually every day and rice — especially the brown and only partially “polished” varieties — contains a natural compound that appears to guard against high blood pressure and heart disease. Brown rice is already well known as a healthy food choice because it’s a good source of fiber, B vitamins and other nutrients. But new research just presented by Temple University researcher Satoru Eguchi at the American Physiological Society’s Experimental Biology conference held in Anaheim, California, reveals another powerful health benefit. A specific natural compound found in a layer of tissue surrounding grains of brown rice inhibits an endocrine protein known as angiotensin II. In excess, angiotensin II can trigger serious cardiovascular problems. This is enormously significant news because angiotensin II is a well documented culprit in the development of hypertension and atherosclerosis. Angiotensin II constricts arteries, increases blood pressure and forces the heart to work harder. It also thickens and stiffens the walls of the heart and blood vessels. Big Pharma has created a huge industry producing angiotensin II receptor blockers (ARBs) — prescription drugs that lower blood pressure by putting the brakes on angiotensin II. Sold under brand names such as Atacand, Teveten, Avapro and Cozaar, the medications are designed to block angiotensin II, thereby relaxing blood vessels so blood pressure is lowered. But the side effects of these drugs can be serious and even deadly. They include fetal harm (possibly death) if the drugs are taken during pregnancy, dizziness, blurred vision, fainting, decreased sexual ability, infection, chest pain, swelling, trouble breathing and more. The new discovery about rice indicates brown rice or even half-milled rice could be a natural, side-effect free angiotensin II blocker. Dr. Eguchi, an associate professor of physiology, and his colleagues investigated the subaleurone layer of Japanese rice. Located between the white center of the grain and the brown fibrous outer layer, this sub-layer of rice is loaded with oligosaccharides (complex carbohydrates known to benefit the digestive system) and dietary fibers. But when brown rice is polished to turn it into white rice, this subaleurone layer is ripped off, taking away some of the nutrients. However, the subaleurone layer is preserved not only in brown rice but also in two types of rice popular in Japan — half-milled (Haigamai) rice or incompletely-milled (Kinmemai) rice. The Temple research team, working with conjunction with scientists at the Wakayama Medical University Department of Pathology and the Nagaoka National College of Technology Department of Materials Engineering in Japan, removed subaleurone tissue from Kinmemai rice and ran a variety of lab tests that demonstrated the components of this rice layer inhibited angiotensin II activity in cultured vascular smooth muscle cells. Bottom line: the subaleurone rice layer could offer powerful protection against high blood pressure and atherosclerosis by blocking the endocrine protein that can trigger those conditions. “Our research suggests that there is a potential ingredient in rice that may be a good starting point for looking into preventive medicine for cardiovascular diseases,” Dr. Eguchi said in a media statement. “We hope to present an additional health benefit of consuming half-milled or brown rice (as opposed to white rice) as part of a regular diet.” For more information : http://www.healingfoodreference.com/brown_rice.html http://www.newswise.com/articles/brown-rice-and-cardiovascular-protection

Chocolate lowers blood pressure and slashes risk of heart disease

(NaturalNews) As NaturalNews reported previously, Canadian scientists have found that consuming chocolate regularly significantly reduces the odds of having a stroke (http://www.naturalnews.com/028278_chocolate_strokes.html). Now other researchers have just published a study in the European Heart Journal providing even more evidence that chocolate — especially the dark variety — benefits the cardiovascular system. In fact, eating just one small square of chocolate a day can lower your blood pressure and reduce your risk of heart disease. Researchers at the German Institute of Human Nutrition in Nuthetal, Germany, reached this conclusion after following 19,357 people between the ages of 35 and 65 for at least ten years and studying the research participants’ chocolate consumption. The results? Research subjects who ate the most chocolate (on average, about 7.5 grams a day) had lower blood pressure. What’s more, the risk of chocolate lovers having a heart attack or stroke was dramatically lowered, too. “People who ate the most amount of chocolate were at a 39% lower risk than those with the lowest chocolate intakes,” Dr Brian Buijsse, the nutritional epidemiologist who led the research, said in a press statement. “To put it in terms of absolute risk, if people in the group eating the least amount of chocolate (of whom 219 per 10,000 had a heart attack or stroke) increased their chocolate intake by six grams a day, 85 fewer heart attacks and strokes per 10,000 people could be expected to occur over a period of about ten years.” So what is it about chocolate that has such as profound impact on cardiovascular health? At first glance, chocolate’s documented ability to lower blood pressure would appear to be the key. And, in fact, the scientists found lowered blood pressure due to chocolate consumption at the start of the study did explain for about 12% of the reduced risk of heart attacks and strokes. But they think something else is going on in the bodies of regular chocolate eaters, too, that accounts for the enormous drop in their heart attack risk. One possibility, the researchers noted, is that phytochemicals known as flavanols that are abundant in cocoa (the main ingredient in chocolate) somehow protect the cardiovascular system. Because dark chocolate contains more cocoa — and, therefore, more flavanols — that would explain why dark chocolate has more health benefits than other varieties of chocolate. “Flavanols appear to be the substances in cocoa that are responsible for improving the bioavailability of nitric oxide from the cells that line the inner wall of blood vessels — vascular endothelial cells,” Dr Buijsse explained. “Nitric oxide is a gas that, once released, causes the smooth muscle cells of the blood vessels to relax and widen; this may contribute to lower blood pressure. Nitric oxide also improves platelet function, making the blood less sticky, and makes the vascular endothelium less attractive for white blood cells to attach and stick around.” Does this mean it’s a good idea to grab a chocolate flavored candy bar and scarf it down every day? Not at all. Commercial candy is made with refined sugar, often contains artificial flavorings and other non-healthy ingredients, and is loaded with calories. Instead, consider adding small amounts of plain dark chocolate to your daily diet. “Basic science has demonstrated quite convincingly that dark chocolate particularly, with a cocoa content of at least 70%, reduces oxidative stress and improves vascular and platelet function. However, before you rush to add dark chocolate to your diet, be aware that 100g of dark chocolate contains roughly 500 calories. As such, you may want to subtract an equivalent amount of calories, by cutting back on other foods, to avoid weight gain,” noted Frank Ruschitzka, Professor of Cardiology and Director of Heart Failure/Transplantation at the University Hospital Zurich, Switzerland, in a statement to the media. For more information: http://www.ncbi.nlm.nih.gov/pubmed/20354055 http://www.naturalnews.com/chocolate.html