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Posts Tagged ‘heart health’

The very reason for National Physical Fitness Month is that it’s long been established that exercise continues to yield substantial benefits, and that these rewards can be enjoyed at any age. For young people, it promotes proper development and forms lifelong habits for health. In older populations, exercise can counteract muscle breakdown, increase strength, endurance and reduce inflammation.

According to recent research published by the American Heart Association, the benefits for heart failure patients are similar to those for anyone who exercises: there’s less muscle-wasting (sometimes called sarcopenia) and their bodies become conditioned to handle more exercise. These benefits extend to the cardiac muscle as well.

Between 2005 and 2008, researchers recruited 60 heart-failure patients and 60 healthy volunteers. Half of each group was 55 years and younger and the other half 65 years and older—age difference between the two groups averaged 20 years. Half the participants for each age group were randomly assigned to one month of minimal physical activity, or one month of supervised aerobic training.

In both age groups, the exercising members performed four training sessions of 20 minutes of aerobic exercise per day, five days per week, plus one 60-minute group exercise session. The strength of participants’ leg muscles was measured before and after the exercise, along with Western blot and biopsy testing to measure proteins linked to muscle breakdown and inflammation, specifically MuRF1 and TNF-alpha.

In both age groups, exercise reduced both muscle wasting and reduced muscle inflammation—in addition, both younger and older heart failure patients increased muscle strength after the four-week exercise regimen. Muscle size was unaffected.

“Exercise switches off the muscle-wasting pathways and switches on pathways involved in muscle growth, counteracting muscle loss and exercise intolerance in heart failure patients,” said Stephan Gielen, M.D., lead co-author and Deputy Director of Cardiology at the University Hospital, Martin-Luther-University of Halle, Germany.

These findings offer a possible treatment to the muscle breakdown and wasting associated with heart failure. They also suggest that exercise is beneficial not only for heart failure patients, but healthy individuals also.

During National Physical Fitness Month, this is both a friendly reminder and a call to action—be sure to take some time this month to engage in a little exertion. A game of tennis, an afternoon hike or a session at the gym can fit into any routine, and any of them represent a step towards a foundation of fitness.

Most people would benefit from regular consumption of oily fish, according to speakers at the EuroPRevent 2012 meeting in Dublin, Ireland. They further stated that this endorsement also includes those who are already suffering from some form of heart disease.

While eating whole fish offers the overall best approach for increasing omega-3 intakes in both primary and secondary prevention, delegates also were informed that supplements have a major role to play in increasing Omega-3 intakes for people who do not like fish. The symposium  entitled “A fish a day keeps the doctor away”  centered on the heart health benefits of the long chain highly unsaturated Omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) found in the flesh of oily fish such as salmon, mackerel and sardines.

In the round table debate, speakers attempted to unravel the current confusion where initial studies showed eating fish or taking Omega 3 supplements did deliver heart health benefits, but more recent studies with supplements failed to reproduce these effects. In part, this is on account of the history of the apparently heart-friendly fat.

The first association between Omega-3 consumption and incidence of CVD was found in epidemiological studies in the late 1970s. Danish investigators Bang and Dyerberg discovered the incidence of myocardial infarction (heart attack) was ten times higher among the Danish population than Greenland Inuits.

“At the time the Greenland Inuits ate diets of whale and seal meat that were exceptionally high in Omega-3 fatty acids,” said Erik Berg Schmidt, from Aalborg University Hospital, Aarhus, Denmark. “The findings went contrary to the dogma of the time that animal fats were harmful and led to the hypothesis that omega-3 fatty acids reduce vascular disease.”

Although recent studies do conflict, the basic belief that Omega-3 fatty acids work to help inhibit inflammation remains accepted by the majority of researchers. Explanations for the conflicting data revolve around variance in Omega-3 formulations, follow-up and samples sizes in studies. Until further evidence is obtained in one direction or the other, the recommendation made by the speakers at the outset stands.

By Justin Wiggins / Intern

Researchers recently conducted “the longest human trial reported thus far using a resveratrol-containing product.” This one year study of resveratrol-rich grape extract shows distinct heart health benefits for this well-known nutrient.

Resveratrol is a powerful antioxidant that is produced by certain plants to protect against environmental stresses. It is also the key ingredient in red wine that helps prevent damage to blood vessels that helps to  reduce “bad” cholesterol and discourages the formation of arterial blood clots. Resveratrol has been associated as an unseen asset in the “French Paradox,” which describes the low incidence of heart disease and obesity among the French, despite their relatively high-fat diet and levels of wine consumption.

The study was conducted by the Research Group on Quality, Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, Murcia. The researchers recruited 75 people receiving statins as primary prevention of CVD to participate in a triple-blinded, randomized, parallel, dose-response, placebo-controlled, follow-up trial.

The people in the study received a resveratrol-rich grape supplement, a conventional resveratrol-free grape supplement, or placebo for six months. After six months, the dosage doubled.

According to results, there was a significant decrease in CRP levels of 26 percent in the resveratrol-rich grape supplement only, while the other two groups experienced no changes. Markers of inflammation, such as tumor necrosis factor-alpha and plasminogen activator inhibitor type 1, also decreased in the resveratrol-rich grape supplement. This supplemented group also managed to display levels of the anti-inflammatory interleukin-10 that had risen by 20%, an increase which did not occur in the other groups.

Resveratrol-rich grape supplements are proving to be beneficial. However, factors concerning the sample size and follow-up prevented any official conclusions related to prediction of future cardiovascular events in the test group. Nonethelesss, interest continues and the future of this extract remains bright.

Several studies have shown that low-fat diets are no better for health–or weight loss–than diets higher in fat. For the purpose of enjoying good health, they may even be worse. Increasingly, there is a movement towards eating patterns that promote a nearly even split between protein, carbohydrate and fat.

“It’s time to end the low-fat myth,” said Walter Willet, professor of epidemiology and nutrition and chair of the Department of Nutrition at HSPH. “Unfortunately, many well-motivated people have been led to believe that all fats are bad and that foods loaded with white flour and sugar are healthy choices. This has clearly contributed to the epidemic of diabetes we are experiencing and premature death for many.”

For purposes of promoting optimal health, the more relevant question is often nutrient quality, as opposed to quantity. In this area many low-fat processed foods are inferior, and are often higher in sugar or refined carbohydrates–such as white flour–than their full-fat counterparts. Diets high in these refined  carbohydrates are linked to unwanted weight gain and an increased risk of type 2 diabetes and heart disease.

It is also with quality in mind that certain fats are recommended above others.  Monounsaturated fats such as olive oil and polyunsaturated fats found in fatty fish (such as salmon, sardines and tuna), are considered superior to saturated fats, and are worth prioritizing.  Omega 3 fatty acids, in particular, have built a reputation for quality so quickly they have become a modern classic in heart health nutrition.

By all appearances, the low-fat era of eating is on it’s way out–with the AHA itself now recommending fats comprise approximately one-third of daily calories. It’s passing promotes not only better health, but the potential for enjoying more savory flavors. All things considered, a commencement worthy of sincere celebration.

Recent research from Thailand indicates that curcumin could help decrease the chances of a heart attack in bypass patients. Part of the interest in this benefit is that, in an unfortunate irony for a procedure intended to improve cardiovascular function, bypass surgery itself can often put patients at increased risk for a subsequent heart attack–this is because of the re-direction of blood flow that is involved during surgery.

The double-blind study consisted of  121 consecutive patients who had non-emergency bypass surgery at  Chiang Mai University hospital between 2009 and 2011. One half were supplemented with one half-gram of curcumin four times daily, beginning three days prior to surgery and continuing for five days afterward, while the other half received placebo.

The researchers found that during their post-bypass hospital stay, 13 percent of patients who’d been taking curcumin had a heart attack, compared to 30 percent of the group receiving placebo. Further factoring for all pre-surgical differences between groups led researchers to the conclusion that the patients supplemented with curcumin had a 65 percent lower chance of a heart attack post-operation.

As this is the first study of it’s kind, researchers were quick to point out that this result is by no means an indication that curcumin will replace medication for bypass patients. It may, however, provide some support for it’s future use in addition to medication.

The likely contributors to this apparent decrease in risk are curcumins antioxidant properties, which worked to help minimize damage to the heart tissue during surgery. This theory is supported by the lowered inflammatory markers displayed by the curcumin group during the study; serum tests revealed lower levels of both C-reactive protein and malondialdehyde in those subjects.

Other research has suggested inflammation plays a role in the development of a variety of diseases, including heart disease — and curcumin could have an effect on those pathways.  The results of this initial study are very encouraging, and certainly provide incentive for further investigation.

By Justin Wiggins / Intern

Almost one billion people worldwide suffer from high blood pressure, or hypertension, defined as having a systolic and diastolic blood pressure above 140/90mmhg. An estimated 33.5% of US adults have hypertension–it is the leading cause of cardiovascular disease, which accounts for 35% of annual deaths in the US. A new study suggests that supplementation with vitamin C may reduce blood pressure.

This meta-analysis was conducted by researchers from the John Hopkins Medical Institution. They pooled data from 29 clinical trials, with the median dose of Vitamin C calculated to be 500 milligrams per day, and a median trial duration of eight weeks.

The results showed that Vitamin C supplementation was associated with a significant reduction in both systolic and diastolic blood pressure in the all cases, with even greater reductions in people who actually suffer from hypertension. When the data was filtered through to include only people with hypertension, there were average systolic and diastolic blood pressure reductions of 4.85 and 1.67 mmHg, respectively.

Because this is the first meta-analysis on this issue, additional trials are recommended for validation. These longer, more extensive trials may be difficult and costly, but it’s difficult to put a price on the hope that something as simple and easy as vitamin C supplementation may reduce the risk of hypertension.

By Justin Wiggins/ Intern

Taurine has received lots of attention due to its effective use in various products related to energy–its support of neurological development and function helps to provide benefits for energy and focus. Taurine has also been shown to display significant antioxidant properties. However, a new study reports that Taurine might also provide protection against heart disease.

The study , which was conducted by researchers at New York University (NYU), specifically studied women with a history of high cholesterol. Researchers used Taurine levels collected in serum samples over the course of 21 years—from 1985 to 2006—for two different groups of women.

223 participants displayed high cholesterol levels and subsequently developed coronary heart disease (CHD) while a matched control group of 223 participants displayed similar levels of cholesterol but developed no such abnormalities. Comparative results revealed that women with high cholesterol and high serum Taurine were 60% less likely to develop CHD than those with low Taurine levels.

According to the principal director of research, Professor Yu Chen of NYU, “Our findings were very interesting. Taurine, at least in its natural form, does seem to have a significant effect in women with high cholesterol.”

Taurine is still being researched, but the potential is promising. Those looking for extra energy, antioxidant protection and effective maintenance of cardiovascular health stand to benefit from a little extra Taurine, either as food or in the form of a supplement.

By Drew Hancherick / Intern

Magnesium plays a vital role in the body that often goes unnoticed. It supports normal energy release, regulation of the body temperature, nerve function, adaptation to stress and metabolism. Also, it supports the body’s ability to build healthy bones and teeth and develop muscles. It works together with calcium and vitamin D to help keep bones strong. Magnesium, when combined with calcium, helps support the heart muscle, helps maintain a regular heartbeat and helps maintain normal blood pressure. In addition to these benefits, magnesium is now thought to play a role in reducing the risk of stroke.

According to a Swedish meta-analysis of seven studies that included over 240,000 total participants, dietary magnesium intake is inversely related to risk of stroke. Diet is known to have an impact on a person’s risk of stroke, and recent research has shown that the average diet is magnesium deficient. According to Susanna Larsson, who led the analysis, “We observed a modest but statistically significant inverse association between magnesium intake and risk of stroke. An intake increment of 100 mg Mg/day was associated with an 8% reduction in risk of total stroke.” The researchers remarked that several explanation for magnesium’s stroke risk reduction were possible, including its blood pressure lowering effect and its role in reducing the risk of type-2 diabetes.

Magnesium is available in a variety of foods and supplements and provides many useful benefits to our bodies, including stroke prevention, but not limited to it. Considering that the majority of us are likely to be magnesium deficient, increasing magnesium intake might prove a surprisingly simple health strategy.

By Drew Hancherick / Intern

Since the early 1970s, omega-3 fatty acids found in fish oil have been praised for their heart health benefits. Studies have linked DHA and EPA from fish oil to improvements in blood lipid levels, a reduced tendency of thrombosis, blood pressure and heart rate improvements, and improved vascular function; now, new data suggests that a diet rich in omega-3 acids could reduce the risk of irregular heartbeat.

A new study from the Harvard School of Public Health has concluded that increased levels of omega-3 fatty acids may reduce the risk of atrial fibrillation, the most common irregular heartbeat in adults, by approximately 30 percent. “Our findings suggest that omega-3 fatty acids could be beneficial for the prevention of onset of atrial fibrillation in older individuals, a group at particularly high risk,” said Dr. Darius Mozaffarian, who led the study. Data from 3,326 American men and women with an average age of 74 was analyzed, with the highest average levels of omega-3 fatty acids corresponding with an atrial fibrillation risk reduction of about 25 percent.

Researchers found that as the patients’ percentage of omega-3 acids continued to rise, the risk of atrial fibrillation fell. Wrote Dr. Mozaffarian, “When evaluated continuously as percentage of total fatty acids, each 1% higher total [of omega-3 fatty acids] was associated with 9% lower risk of atrial fibrillation.”

Fish oil and omega-3 fatty acids are already taken as supplements for their heart health benefits. This new data gives yet another reason to protect your heart.

Fructose, primarily found in fruit, is a simple sugar with a complex history. Originally it was placed in the same category of sugars as glucose and sucrose, which people seeking to maintain their ideal bodyweight and optimal health were generally advised to avoid.

Fructose separated itself from this group, however, and came into favor several years ago because of its unique effect on blood sugar. Unlike the other simple sugars, it was observed to absorb slowly and did not cause a surge of insulin, or a corresponding drop in blood sugar afterward. At the time, this was seen as a pleasant surprise, and an indisputable benefit.

Recently, however, more has been revealed which suggests it may be very easy to get too much of a good thing. The issue again revolves around how fructose is metabolized, and most importantly whether it is consumed in the form of whole fruits or in concentrated form, as with high fructose corn syrup (HFCS).

Because of its molecular structure, fructose can easily be converted into long-chain triglycerides—a type of fat. Fructose is typically directed to the liver during digestion for storage as glycogen, but after the livers storage capacity is reached  it is prompted to perform this conversion; in the average adult, this capacity can be reached rather quickly.

The net effect is that too much fructose in the diet can add significantly to the waistline over time, or worse, contribute to unfavorable triglyceride levels and an increased likelihood of high blood pressure and cardiovascular disease. In the case of HFCS, there is also an increased risk of developing insulin resistance—a precursor to diabetes.

This does not mean that fruit is unhealthy. Most fruits contain ample vitamins, minerals, phytonutrients and antioxidants. It does suggest, however, that the classic “apple a day” recommendation may have been ahead of its time in establishing an upper limit, and that those looking for extra nutritional support and antioxidant protection may be better advised to find it in the form of supplements.