coronary heart disease Archives - Amazing Health Advances

Hold the Fries! Fried Foods Increase the Risk of MULTIPLE Chronic Diseases, Lead to Deadly Heart Disease

AHA Publisher — Thu, 27 May 2021 07:00:53 +0000

Lori Alton via NaturalHealth365 – Whether served as buckets of fried chicken, piles of French fries, bags of potato chips, or platters of breaded fish and shrimp, there’s no denying that fried foods have a prominent place in the diets of many Americans. But a new 2021 meta-analysis published in Heart may make fried foods seem a little less palatable – by linking them with an increased risk of life-threatening chronic diseases. The CDC reports that about 655,000 Americans lose their lives to heart disease every year. Nutritionists have long identified the Standard American Diet – low in fruits, vegetables, and fiber and high in unhealthy fats, refined carbs, and sugar – as a major contributor to this grim toll. (It’s fitting that this destructive diet is abbreviated as SAD.) The new review goes a step further, evaluating the specific effects of fried foods on heart health – and on the incidence of heart attack and stroke. The jaw-dropping results may make you think twice about ordering that double serving of fries. Multiple Studies Confirm the Link Between Fried Foods and Cardiovascular Disease Researchers evaluated data from 17 different studies spanning 9.5 years and involving 754,873 participants to conduct the review. The team found that the group with the highest intake of fried foods increased their risk of major cardiovascular events by 28 percent and their risk of coronary heart disease by 22 percent. The most eye-opening increase was in the risk of heart failure, which rose by an alarming 37 percent. Heart failure – which occurs when the heart can’t pump enough blood to meet the body’s needs – features a notoriously poor five-year survival rate. Earlier studies also pointed to the ill effects of fried food. In a 2019 study of 155,000 military veterans published in Clinical Nutrition, the researchers noted that eating fried foods one to three times a week raised the risk of heart attack and stroke by 7 percent (compared to consuming these foods less than once a week). Eating fried food daily – reported by about 5 percent of the participants – caused the risk of these major cardiovascular events to soar 14 percent higher. Nutritional NIGHTMARE: Levels of Toxic Fat and Calories Skyrocket in Fried Foods Fried foods, which lose water and absorb fat in the cooking process, are much higher in calories and fat than their baked counterparts. For example, a 3.5-ounce serving of baked potatoes contains under 100 calories – and zero grams of fat. But, the calories in a 3.5-ounce serving of French-fried potatoes clock in at a hefty 319 – while fat content swells to a stunning 17 grams. Clearly, fried foods can contribute to obesity, which is a primary risk factor for heart disease. And, fried foods don’t do your heart any favors when it comes to lipid profiles, either. Studies have suggested that they decrease levels of beneficial HDL cholesterol – while increasing blood pressure, to boot. Fried foods from fast food and chain restaurants can be particularly problematic. Experts say they are a source of unhealthy “trans fats,” generated from the hydrogenated vegetable oils restaurants use for frying. These fats are difficult for the body to break down and are linked to heart disease, cancer, obesity, and type 2 diabetes. Re-using oil is particularly harmful, as the trans fats increase every time the oil is heated. Finally, fried fast food tends to be loaded with sodium and is often served with sugar-laden drinks – thereby forming the very definition of a “nutritional disaster.” Good News: The Mediterranean Diet Is Linked with Longevity and Improved Heart Health In addition to avoiding processed, fried, fast foods and junk foods, you can promote heart health with the Mediterranean diet. This healthy way of eating features generous amounts of fruits, vegetables, and whole grains, a moderate to high intake of fish, a low intake of saturated fats (such as butter), and a high intake of healthy monounsaturated fats from olive oil, avocados, and nuts. Dairy products and meat are consumed in relatively low amounts. Some proponents of the diet recommend very modest consumption of red wine with meals. Multiple studies have attested to the ability of the Mediterranean diet to help prevent chronic diseases. In fact, a University of Athens Medical School study of 74,607 European adults over age 60 showed that the Mediterranean diet could prolong life, with participants adhering most consistently to the diet living up to 14 percent longer than those who did not follow it closely. Word to the Wise: Watch Out for “Unidentified Frying Objects” According to Dr. Eugenia Gianos, director of Women’s Heart Health at Lenox Hill Hospital in New York City, people often associate fried foods with crispy breading and batters. Yet, some fried foods – think chicken wings, potato chips, or doughnuts – don’t have external breading. Still, like fried foods, they have the same negative health impact. Does the research mean that you should ban fried foods from your diet in the interests of heart health? Or is it still permissible to enjoy a few golden French fries? Registered dietitian Dana Angelo White, an associate professor at Quinnipiac College in Hamden, Conn., puts it this way. “Eating small amounts … (of fried food) isn’t the end of the world,” Dr. Gianos commented. “But,” she added, “the more you eat of fried foods, the worse it is for you.” Maybe it’s time to start bypassing harmful frying with baking, steaming, grilling, roasting, or broiling. Your heart will thank you! Sources for this article include: ScienceDaily.com BritishMedicalJournal.com BBC.Co.uk CDC.gov Healthline.com To read the original article click here. For more articles from NaturalHealth365 click here.

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More Belly Weight Increases Danger of Heart Disease Even if BMI Does Not Indicate Obesity

AHA Publisher — Fri, 30 Apr 2021 07:00:35 +0000

American Heart Association (AHA) via Newswise – DALLAS, April 22, 2021 — People with abdominal obesity and excess fat around the body’s mid-section and organs have an increased risk of heart disease even if their body mass index (BMI) measurement is within a healthy weight range, according to a new Scientific Statement from the American Heart Association published today in the Association’s flagship journal, Circulation. “This scientific statement provides the most recent research and information on the relationship between obesity and obesity treatment in coronary heart disease, heart failure and arrhythmias,” said Tiffany M. Powell-Wiley, M.D., M.P.H., FAHA, chair of the writing committee and a Stadtman Tenure-Track Investigator and chief of the Social Determinants of Obesity and Cardiovascular Risk Laboratory in the Division of Intramural Research at the National Heart, Lung, and Blood Institute at the National Institutes of Health in Bethesda, Maryland. “The timing of this information is important because the obesity epidemic contributes significantly to the global burden of cardiovascular disease and numerous chronic health conditions that also impact heart disease.” A greater understanding of obesity and its impact on cardiovascular health highlights abdominal obesity, sometimes referred to as visceral adipose tissue, or VAT, as a cardiovascular disease risk marker. VAT is commonly determined by waist circumference, the ratio of waist circumference to height (taking body size into account) or waist-to-hip ratio, which has been shown to predict cardiovascular death independent of BMI. Experts recommend both abdominal measurement and BMI be assessed during regular health care visits because a high waist circumference or low waist-to-hip ratio, even in healthy weight individuals, could mean an increased risk of heart disease. Abdominal obesity is also linked to fat accumulation around the liver that often leads to non-alcoholic fatty liver disease, which adds to cardiovascular disease risk. “Studies that have examined the relationship between abdominal fat and cardiovascular outcomes confirm that visceral fat is a clear health hazard,” said Powell-Wiley. The risk-inducing power of abdominal obesity is so strong that in people who are overweight or have obesity based on BMI, low levels of fat tissue around their midsection and organs could still indicate lower cardiovascular disease risks. This concept, referred to as “metabolically healthy obesity,” seems to differ depending on race/ethnicity and sex. Worldwide, around 3 billion people are overweight (BMI = 25 to 29.9 kg/m2) or have obesity obese(BMI ?30 kg/m2). Obesity is a complex disease related to many factors, including biologic, psychological, environmental and societal aspects, all of which may contribute to a person’s risk for obesity. Obesity is associated with greater risk of coronary artery disease and death due to cardiovascular disease and contributes to many cardiovascular risk factors and other health conditions, including dyslipidemia (high cholesterol), type 2 diabetes, high blood pressure and sleep disorders. For this statement, experts evaluated research on managing and treating obesity, particularly abdominal obesity. The writing group reports that reducing calories can reduce abdominal fat, and the most beneficial physical activity to reduce abdominal obesity is aerobic exercise. Their analysis found that meeting the current recommendations of 150 min/week of physical activity may be sufficient to reduce abdominal fat, with no additional loss from longer activity times. Exercise or a combination of dietary change and physical activity has been shown in some instances to reduce abdominal obesity even without weight loss. Lifestyle changes and subsequent weight loss improve blood sugar, blood pressure, triglyceride and cholesterol levels – a cluster of factors referred to as metabolic syndrome – and reduce inflammation, improve blood vessel function and treat non-alcoholic fatty liver disease. However, studies of lifestyle change programs have not shown a reduction in coronary artery disease events (such as heart attack or chest pain). In contrast, bariatric surgery for weight loss treatment is associated with a reduction in coronary artery disease risk compared to non-surgical weight loss. This difference may be attributed to the larger amount of weight loss and the resultant changes in metabolism that are typical after bariatric surgery. “Additional work is needed to identify effective interventions for patients with obesity that improve cardiovascular disease outcomes and reduce cardiovascular disease mortality, as is seen with bariatric surgery,” said Powell-Wiley. The statement also addresses the “obesity paradox,” which is sometimes observed in research, particularly in populations that have overweight or have Class I obesity (BMI = 30 to 34.9 kg/m2). The paradox suggests that even though overweight and obesity are strong risk factors for the development of cardiovascular disease, they are not always a risk factor for negative cardiovascular outcomes. The writing group notes that people with overweight or obesity are often screened earlier for cardiovascular disease than people with healthy weight, thus resulting in earlier diagnoses and treatment. “The underlying mechanisms for the obesity paradox remain unclear,” said Powell-Wiley. “Despite the existence of the paradox for short-term cardiovascular disease outcomes, the data show that patients with overweight or obesity suffer from cardiovascular disease events at an earlier age, live with cardiovascular disease for more of their lives and have a shorter average lifespan than patients with normal weight.” In reviewing the effects of obesity on a common heart rhythm disorder, the writing group reports there is now “convincing data” that obesity may cause atrial fibrillation, a quivering or irregular heartbeat. Estimates suggest obesity may account for one-fifth of all atrial fibrillation cases and 60% of recently documented increases in people with atrial fibrillation. Research has demonstrated people with atrial fibrillation who had intense weight loss experienced a significant reduction in cumulative time spent in atrial fibrillation. “The research provides strong evidence that weight management be included as an essential aspect of managing atrial fibrillation, in addition to the standard treatments to control heart rate, rhythm and clotting risk,” said Powell-Wiley. The statement identifies areas of future research, including a call for further study of lifestyle interventions that may be most effective in decreasing visceral adiposity and improving cardiovascular outcomes. Powell-Wiley said, “It’s important to understand how nutrition can be personalized based on genetics or other markers for cardiovascular disease risk. She added, “as overweight and obesity prevalence increases among adolescents worldwide, it is critical to address how best to develop upstream primary prevention interventions and better treatment strategies, particularly for young patients with severe obesity.” To read the original article click here.

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Job and Social Strain Associated with Higher Risk of Coronary Heart Disease in Women

AHA Publisher — Fri, 23 Apr 2021 07:00:50 +0000

Drexel University via News-Medical – Psychosocial stress – typically resulting from difficulty coping with challenging environments – may work synergistically to put women at significantly higher risk of developing coronary heart disease, according to a study by researchers at Drexel University’s Dornsife School of Public Health, recently published in the Journal of the American Heart Association. The study specifically suggests that the effects of job strain and social strain — the negative aspect of social relationships — on women is a powerful one-two punch. Together they are associated with a 21% higher risk of developing coronary heart disease. Job strain occurs when a woman has inadequate power in the workplace to respond to the job’s demands and expectations. The study also found that high-stress life events, such as a spouse’s death, divorce/separation or physical or verbal abuse, as well as social strain, were each independently linked with a 12% and 9% higher risk of coronary heart disease, respectively. The Drexel study used data from a nationally representative sample of 80,825 postmenopausal women from the Women’s Health Initiative Observational Study, which tracked participants from 1991 to 2015, to find better methods of preventing cancer, heart disease and osteoporosis in women. In the current follow-up study, Drexel researchers evaluated the effect of psychosocial stress from job strain, stressful life events and social strain (through a survey), and associations among these forms of stress, on coronary heart disease. Nearly 5% of the women developed coronary heart disease during the 14-year, seven-month study. Adjusting for age, time at a job, and socioeconomic characteristics, high-stress life events were associated with a 12% increased coronary heart disease risk, and high social strain was associated with a 9% increased risk of coronary heart disease. Work strain was not independently associated with coronary heart disease. Coronary heart disease, the leading cause of death in the United States, occurs with the heart’s arteries become narrow and cannot bring sufficient oxygenated blood to the heart. The latest work builds on earlier studies linking psychosocial stress to coronary heart disease by finding out how job strain and social strain work together to compound disease risk. “The COVID-19 pandemic has highlighted ongoing stresses for women in balancing paid work and social stressors. We know from other studies that work strain may play a role in developing CHD, but now we can better pinpoint the combined impact of stress at work and at home on these poor health outcomes. My hope is that these findings are a call for better methods of monitoring stress in the workplace and remind us of the dual-burden working women face as a result of their unpaid work as caregivers at home.” (Yvonne Michael, ScD, SM, senior author, associate professor, Dornsife School of Public Health) The study’s authors say that future studies should look at the effects of shift work on coronary heart disease and explore the effects of job demands according to gender. “Our findings are a critical reminder to women, and those who care about them, that the threat of stress to human health should not go ignored,” said lead author Conglong Wang, PhD, a recent Dornsife graduate who conducted the research while at Drexel. “This is particularly pertinent during the stressors caused by a pandemic.” To read the original article click here.

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New Perspectives Challenge the Idea that Saturated Fats Cause Heart Disease

AHA Publisher — Wed, 27 Jan 2021 08:00:33 +0000

The University of Bergen via EurekAlert – In science, sometimes a new perspective can turn our interpretation of the data upside-down, and necessitate a paradigm shift. There has been, and continues to be, fierce disagreements in nutrition science as to what constitutes a healthy diet. A key controversy is the role of saturated fats in health and disease. Saturated fats are known to increase blood cholesterol levels, and increased blood cholesterol is often observed in people who develop cardiovascular disease. It has been thought for more than half a century that saturated fats in the diet promote heart disease by increasing blood cholesterol. However, a new model explains why this so-called “diet-heart hypothesis”, which has had a major influence on dietary guidelines, may have an alternative explanation. In a new article published today in the American Journal of Clinical Nutrition, three scientists have raised a question that challenges the diet-heart-hypothesis: Why do saturated fats increase blood cholesterol, and why should this be dangerous? After all, saturated fats occur naturally in a wide variety of foods, including breast milk. “Cholesterol is a critically important molecule for all cells in the body,” explains associate professor Marit Zinöcker, the lead author at Bjørknes University College, Oslo, Norway. “A cell is surrounded by a fluid membrane that controls cell function, and the cells depend on the ability to incorporate a certain amount of cholesterol molecules, so that their membranes don’t become too stiff or too fluid.” “The basis of the model is that when saturated fats replace polyunsaturated fats in the diet, less cholesterol is needed in the cell membranes,” she explains. The opposite is true when eating more polyunsaturated fatty acids, which include omega-3 and omega-6 fatty acids. “This is because polyunsaturated fats from the diet enter our cell membranes and make them more fluid. The cells adjust the fluidity of their membranes by incorporating cholesterol recruited from the bloodstream. According to the model presented by the researchers, this can explain why blood cholesterol levels decrease when we eat more polyunsaturated fats. The authors have named the model the “Homeoviscous Adaptation to Dietary Lipids” (HADL) model. “Cells need to adjust their membrane fluidity according to changes in their environment, such as the access to different types of fat”, says co-author Simon N. Dankel, researcher at the Department of Clinical Science, University of Bergen, Norway. “This phenomenon is called homeoviscous adaptation, and has been described in both microorganisms, vertebrates and in human skin cells. We argue that this is a critical principle in human physiology. Our cells are normally capable of adjusting their cholesterol content according to changes in dietary fats.” “Nutrition research often focuses on what changes in the body, but the question of why something, such as the blood cholesterol, changes, is of equal importance”, says co-author Karianne Svendsen, postdoctoral fellow at the Department of Nutrition, University of Oslo, Norway. This is where the new HADL model comes into play, providing an explanation based on adaptive human physiology. “From the perspective of the HADL model, we find logical explanations for why cells need to change their cholesterol content, and thereby the blood cholesterol, when fats in the diet change,” says Zinöcker. In the paper, other reasons for elevated LDL-cholesterol in people with cardiovascular disease are discussed, such as low-grade inflammation and insulin resistance. This indicates that elevated blood cholesterol caused by metabolic disruptions must be uncoupled from elevated blood cholesterol caused by a major change in intake of dietary saturated fatty acids. It also questions the benefit of lowering blood cholesterol by adding polyunsaturated fatty acids to the diet, and not addressing the root cause. “There is at best weak evidence that a high intake of saturated fat causes heart disease,” says Dankel. “The overall data are inconsistent and unconvincing, not to mention the lack of a logical biological and evolutionary explanation.” “Also, people with metabolic disorders often do not show the expected changes in blood cholesterol when changing their fat intake, suggesting loss of the normal response.” “The research and reasoning that the HADL model is based on indicates that the effect of dietary fats on blood cholesterol is not a pathogenic response, but rather a completely normal and even healthy adaptation to changes in diet.” Zinöcker concludes. The authors state that although the model is based on existing knowledge of cellular mechanisms, the model still needs to be verified. The authors therefore urge researchers to discuss the HADL model using #HADLmodel and to test the model. To read the original article click here.

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Fried-Food Intake Can Increase Risk of Heart Disease, Stroke

AHA Publisher — Mon, 25 Jan 2021 08:00:13 +0000

BMJ via News-Medical Net – Fried-food intake is linked to a heightened risk of major heart disease and stroke, finds a pooled analysis of the available research data, published online in the journal Heart. And the risk rises with each additional 114 g weekly serving, the analysis indicates. It’s clear that the Western diet doesn’t promote good cardiovascular health, but it’s not clear exactly what contribution fried food might make to the risks of serious heart disease and stroke, say the researchers. To shed some light on this, they trawled research databases, looking for relevant studies published up to April 2020, and found 19. They pooled the data from 17, involving 562,445 participants and 36,727 major cardiovascular ‘events’, such as a heart attack or stroke, to assess cardiovascular disease risk. And they pooled the data from six, involving 754,873 participants and 85,906 deaths over an average monitoring period of 9.5 years, to assess the potential link between fried food consumption and deaths from cardiovascular disease and from any cause. Their analysis showed that compared with the lowest category of weekly fried food consumption, the highest was associated with a 28% heightened risk of major cardiovascular events; a 22% heightened risk of coronary heart disease; and a 37% heightened risk of heart failure. These associations held true when stratified by various study and participant characteristics. What’s more, a linear association emerged between fried food consumption and major cardiovascular events, coronary heart disease, and heart failure. These risks substantially increased by 3%, 2%, and 12%, respectively, in tandem with each additional 114 g weekly serving. Several studies included only one type of fried food, such as fried fish, potatoes, or snacks, rather than total fried food intake, which may have underestimated the associations found, suggest the researchers. No associations were found for deaths from cardiovascular disease or from any cause, but this might be because of the relatively small numbers involved, say the researchers. The design of the included studies varied considerably, added to which, they all relied on memory–factors that should be taken into consideration when interpreting the results, caution the researchers. And how exactly fried foods might influence the development of the cardiovascular disease isn’t entirely clear, they point out, but suggesting several possible explanations. Fried foods boost energy intake because of their fat content and they generate harmful trans-fatty acids from the hydrogenated vegetable oils often used to cook them. Frying also boosts the production of chemical by-products involved in the body’s inflammatory response, while foods, such as fried chicken and French fries, are usually high in added salt, and often accompanied by sugar-sweetened drinks, particularly when served in fast-food restaurants, they say. To read the original article click here.

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New Study Identifies Characteristics of Patients With Fatal COVID-19

AHA Publisher — Sun, 05 Apr 2020 07:00:50 +0000

American Thoracic Society (ATS) via Newswise – In a new study, researchers identified the most common characteristics of 85 COVID-19 patients who died in Wuhan, China in the early stages of the coronavirus pandemic. Newswise — April 03, 2020─ The study reports on commonalities of the largest group of coronavirus patient deaths to be studied to date. The paper was published online in the American Thoracic Society’s American Journal of Respiratory and Critical Care Medicine. In “Clinical Features of 85 Fatal Cases of COVID-19 From Wuhan: A Retrospective Observational Study,” researchers from China and the United States report on an analysis of the electronic health records of patients with COVID-19 who died despite treatment at two hospitals in Wuhan: Hanan Hospital and Wuhan Union Hospital between Jan. 9 and Feb. 15, 2020. Wuhan, in China’s Hubei Province, was the epicenter of the COVID-19 outbreak. “The greatest number of deaths in our cohort were in males over 50 with non-communicable chronic diseases,” stated the authors. “We hope that this study conveys the seriousness of COVID-19 and emphasizes the risk groups of males over 50 with chronic comorbid conditions including hypertension (high blood pressure), coronary heart disease and diabetes.” The researchers examined the medical records of 85 patients who had died, and recorded information on their medical histories, exposures to coronavirus, additional chronic diseases they had (comorbidities), symptoms, laboratory findings, CT scan results and clinical management. Statistical analyses were then done. The median age of these patients was 65.8, and 72.9 percent were men. Their most common symptoms were fever, shortness of breath (dyspnea) and fatigue. Hypertension, diabetes and coronary heart disease were the most common comorbidities. A little over 80 0 percent of patients had very low counts of eosinophils (cells that are reduced in severe respiratory infections) on admission. Complications included respiratory failure, shock, acute respiratory distress syndrome (ARDS) and cardiac arrhythmia, among others. Most patients received antibiotics, antivirals and glucocorticoids (types of steroids). Some were given intravenous immunoglobulin or interferon alpha-2b. The researchers noted: “The effectiveness of medications such as antivirals or immunosuppressive agents against COVID-19 is not completely known. Perhaps our most significant observation is that while respiratory symptoms may not develop until a week after presentation, once they do there can be a rapid decline, as indicated by the short duration between time of admission and death (6.35 days on average) in our study.” Based on their findings, eosinophilopenia – abnormally low levels of eosinophils in the blood – may indicate a poor prognosis. The scientists also noted that the early onset of shortness of breath may be used as an observational symptom for COVID-19 symptoms. In addition, they noted that a combination of antimicrobial drugs (antivirals, antibiotics) did not significantly help these patients. The majority of patients studied died from multiple organ failure. “Our study, which investigated patients from Wuhan, China who died in the early phases of this pandemic, identified certain characteristics. As the disease has spread to other regions, the observations from these areas may be the same, or different. Genetics may play a role in the response to the infection, and the course of the pandemic may change as the virus mutates as well. Since this is a new pandemic that is constantly shifting, we think the medical community needs to keep an open mind as more and more studies are conducted.” This article has been modified. To read the original article click here.

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Could Higher Magnesium Intake Reduce Fatal Coronary Heart Disease Risk in Women?

AHA Publisher — Sat, 04 Jan 2020 08:00:56 +0000

Mary Ann Liebert, Inc./Genetic Engineering News via EurekAlert – A new prospective study based on data from Women’s Health initiative found a potential inverse association between dietary magnesium and fatal coronary heart disease in postmenopausal women. New Rochelle, NY, December 23, 2019– The study, which also showed a trend between magnesium and sudden cardiac death in this population, is published in Journal of Women’s Health, a peer-reviewed publication from Mary Ann Liebert, Inc., publishers. Click here to read the full-text article on the Journal of Women’s Health website through January 23, 2020. Charles Eaton, MD, Alpert Medical School of Brown University, and a large team of researchers from various institutions, coauthored the article entitled “Association of Dietary Magnesium Intake with Fatal Coronary Heart Disease and Sudden Cardiac Death: Findings from the Women’s Health Initiative.” The researchers examined magnesium intake at baseline for more than 153,000 postmenopausal women and identified the development of fatal coronary heart disease and sudden cardiac death over the subsequent 10.5 years of follow-up. The data revealed that higher magnesium intake was associated with statistically significant risk reduction in fatal coronary heart disease and a reduction in risk of sudden cardiac death. Susan G. Kornstein, MD, Editor-in-Chief of Journal of Women’s Health and Executive Director of the Virginia Commonwealth University Institute for Women’s Health, Richmond, VA, states: “If the findings of this study are confirmed, future research should test whether high-risk women would benefit from magnesium supplementation to reduce their risk of fatal coronary heart disease.” To read the original article click here.

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