Heart Disease Archives - Amazing Health Advances

Swedish Study Reveals Low-Fiber, High-Meat Diets Fuel Dangerous Heart Attack Plaques

The AHA! Team — Wed, 27 Aug 2025 05:13:52 +0000

Cassie B. via Natural News – The study’s findings highlight a grim reality: The standard Western diet that is pushed on the masses by agribusiness and fast-food giants is engineered to create inflammation, obesity, and heart disease. A Swedish study reveals that diets high in red meat and low in fiber increase the risk of dangerous heart plaques by 67%, proving food choices directly impact heart health. Advanced scans show nearly half of those with poor diets had unstable, life-threatening artery plaques, compared to just over a third of those eating anti-inflammatory foods. The research links processed foods, sugary drinks, and red meat to higher blood pressure, inflammation, and obesity — key drivers of heart disease. Low-income and less-educated groups face higher risks due to their reliance on cheap processed foods, smoking, and sedentary lifestyles. Fiber-rich whole foods like fruits, vegetables, and legumes can prevent heart disease without side effects, debunking the need for expensive pharmaceuticals. In a world where Big Pharma pushes expensive, side-effect-laden drugs as the only solution to heart disease, a groundbreaking Swedish study exposes the truth: Your fork is your most powerful weapon against deadly heart attacks. Researchers at Lund University found that middle-aged adults eating low-fiber, high-red-meat diets were 67% more likely to develop unstable, life-threatening coronary plaques — the kind that silently rupture and trigger sudden cardiac events. The study of 24,079 seemingly healthy adults proves what natural health advocates have long warned: Processed food and meat-heavy diets are a ticking time bomb for your arteries, while fiber-rich, anti-inflammatory foods act as nature’s scrubbing brush for your cardiovascular system. The silent killers in your arteries Using advanced coronary computed tomography angiography (CCTA) scans, researchers detected non-calcified plaques — soft, unstable deposits prone to rupture — in 44.3% of participants with the worst diets, compared to just 36.3% in those eating the most anti-inflammatory foods. These high-risk plaques, often undetectable by standard tests, narrow arteries by 50% or more and are far deadlier than calcified deposits. The research, published in Cardiovascular Research, assigned participants dietary inflammation scores based on food questionnaires. Those penalized for red meat, processed snacks, and sugary drinks while lacking fiber-rich foods faced staggering metabolic consequences: 67% higher odds of high-risk plaques Larger waistlines and elevated triglycerides Higher blood pressure and chronic inflammation (measured by CRP markers) How the food industry profits from your poor health The study’s findings highlight a grim reality: The standard Western diet that is pushed on the masses by agribusiness and fast-food giants is engineered to create inflammation, obesity, and heart disease. While drug companies profit from statins and blood pressure medications, this research confirms that dietary changes alone could prevent countless cardiovascular disasters. Participants with the worst diets were disproportionately male (62.2%) and less educated, and this was often paired with smoking, alcohol use, and sedentary habits. This aligns with data showing low-income communities, which tend to be flooded with cheap processed foods, suffer from far higher heart disease rates. Key metabolic mediators linking diet to plaque: Waist circumference: Belly fat drives inflammation Triglycerides: Blood fats spike with sugar and processed carbs Hypertension: Salt-laden meats and snacks strain arteries Your plate is your prescription Unlike risky pharmaceuticals, fiber-rich foods carry zero side effects and cost just pennies per serving. The study’s anti-inflammatory diet blueprint includes: Fruits: Berries, apples, citrus Vegetables: Broccoli, Brussels sprouts, leafy greens Whole grains: Oats, quinoa, brown rice Legumes: Lentils, chickpeas, black beans You should aim for 25 to 35 grams of fiber daily, which is significantly more than what is indicated by the USDA’s corrupted food pyramid that has long promoted grain-industry profits over science. This study demolishes the myth that heart disease is inevitable or requires lifelong medications. With 67% higher plaque risks tied to diet and metabolic factors like waist size and triglycerides acting as accomplices, the solution is clear: Ditch processed foods, embrace ancestral eating, and reclaim your health sovereignty. Sources for this article include: TheEpochTimes.com StudyFinds.org USNews.com To read the original article, click here

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Early BPA Exposure Linked to Increased Risk of Heart Disease, Stroke, & Type 2 Diabetes

The AHA! Team — Wed, 16 Jul 2025 05:34:09 +0000

Patrick Tims via NaturalHealth365 – The pervasive presence of this toxic substance in everyday items creates a significant health threat. BPA (Bisphenol A), a colorless and soluble chemical, is likely within reach right now, as it’s commonly used in plastics and embedded in so many consumer products. The pervasive presence of this toxic substance in everyday items creates a significant health threat. A recent study in The Journal of Hazardous Materials links early BPA exposure to a higher risk of serious health issues, including type 2 diabetes, obesity, stroke, and heart disease. This early exposure can disrupt hormonal balance, leading to long-term consequences that extend well into adulthood. BPA is found in the most common consumer products BPA is found in food packaging, processed foods, consumer products, and even industrial items, making it nearly impossible to avoid. As an endocrine disruptor, this chemical alters hormones, increasing the risk of chronic diseases over time. Unfortunately, because it’s so widespread, exposure often begins early in life, during those crucial formative years. Research shows that BPA exposure in childhood sets the stage for cardiometabolic health issues that persist into adolescence and adulthood. By damaging blood vessels and the heart, BPA compromises the body’s ability to regulate weight, maintain healthy blood sugar levels, and process nutrients effectively, leading to long-term health challenges. A closer look at the BPA research that’s shaking up the health industry To better understand BPA exposure, the research team used direct and indirect methods to predict its impact. They cross-referenced food consumption diaries with demographic data, urine samples, and blood biomarkers, adjusting for key variables like overall energy intake. Participants were asked to provide detailed information about their food and drink choices, including when and where they consumed them and specifics like preparation methods, portion sizes, brand, and packaging. Because BPA exits the body quickly, 24-hour urine samples were analyzed to more accurately measure daily exposure. The team followed up at 4-, 7-, and 10-year intervals, with a 13-year follow-up for adolescents, to track the long-term effects of early exposure. BPA causes a multitude of health problems most aren’t aware of According to the study, BPA exposure is linked to increased fat mass, particularly around the waist, leading to a higher risk of abdominal obesity. This type of fat accumulation is especially concerning, as it’s associated with a greater risk of metabolic conditions like type 2 diabetes and cardiovascular disease. Additionally, BPA exposure can significantly impact insulin function, raising insulin resistance and levels in the body. This disrupts the body’s ability to regulate blood sugar effectively, which, over time, can lead to chronic conditions such as insulin resistance and type 2 diabetes. The compound’s effects on metabolism can be subtle but serious, impacting long-term health in often overlooked ways. Tips to reduce BPA exposure If you have a child, or teen at home, reducing their exposure to BPA is essential. While BPA is widespread in consumer products, there are simple actions you can take to limit its presence in your home. When shopping, avoid processed foods and choose organic options instead. Once home, transfer food from plastic packaging into BPA-free containers, such as glass or stainless steel. To further reduce BPA exposure, minimize the use of plastics whenever possible. Opt for bulk items instead of those packaged in plastic and choose products with plastic-free packaging. By making these small changes, you can significantly lower your family’s BPA exposure and support healthier long-term outcomes. Sources for this article include: Sciencedirect.com Childrenshealthdefense.org To read the original article click here.

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Obesity’s Impacts on Gallstones, Acid Reflux, and Heart Disease

The AHA! Team — Wed, 28 May 2025 05:29:02 +0000

Michael Greger M.D. FACLM via Nutrition Facts – Sufficient, sustained weight loss may cut the risk of fatal heart attacks and strokes in half. In the ABCs of health consequences of obesity, G is for Gallstones. The top digestive reason people are hospitalized is a gallbladder attack. Every year, more than a million Americans are diagnosed with gallstones, and about 700,000 must have their gallbladders surgically removed. It is a relatively safe procedure, with complication rates tending to be under 5 percent and a mortality rate of only about 1 in 1,000. However one in ten may develop a post-cholecystectomy syndrome of persistent gastrointestinal symptoms long after their gallbladder is removed. What are gallstones made of? In 80 to 90 percent of cases, gallstones are mostly crystalized cholesterol, forming like rock candy in our gallbladder when cholesterol gets too concentrated. This was used to explain why some small, early studies found that non-vegetarians had a higher incidence of gallstones. However, results from more recent, larger studies are more equivocal; one study suggests that a “vegetarian diet may therefore protect” against gallbladder disease, for instance, while another shows higher rates among vegetarians, independent of weight. As I discuss in my video The Effects of Obesity on Gallstones, Acid Reflux, and Cardiovascular Disease, the biggest purported cause-and-effect risk factor may be obesity, increasing risk as much as sevenfold, as you can see below and at 1:32 in my video, with a doubling of risk even at the heavier side of “the normal BMI range.” Ironically, rapid weight loss may also be a trigger. Half a pound (0.2 kg) a day has been deemed the upper limit for medically safe weight loss, based on gallstone formation. Ultrasound studies found that, above that, the chance of new gallstones can go from less than 1 in 200 a week to closer to 1 in 40, as shown below and at 1:59. To help prevent a gallstone attack, we can increase our fiber intake. Not only is dietary fiber intake associated with less gallbladder disease in the first place, but those placed on high-fiber foods during a weight-loss regimen suffered significantly less gallbladder sludging than those losing the same amount of weight without getting the extra fiber. G is also for gastroesophageal reflux disease, or GERD. Fiber-rich food consumption decreases the risk of acid reflux, too. I previously explored how chronically straining at stool may push part of the stomach up into the chest cavity. Well, excess abdominal pressure due to obesity may have the same effect, pushing acid up into the throat and causing heartburn and inflammation. The increased pressure on the abdominal organs associated with obesity may also explain why overweight women suffer from more vaginal prolapse, where organs such as the rectum push out and into the vaginal cavity. The deadliest letter in the alphabet of obesity consequences is H, which is for Heart Disease. Of the four million deaths attributed to excess body weight every year around the world, nearly 70 percent are due to cardiovascular disease. Is it just because of eating poorly? Mendelian randomization studies suggest that people randomized from conception to be heavier—based only on genetics—do indeed have higher rates of heart disease and stroke regardless of what they eat. The question is: If you lose weight, does your risk drop? Enter the Swedish Obese Subjects (SOS) trial, the first long-term controlled trial to compare the outcomes of thousands of bariatric surgery patients to matched control subjects who started out at the same weight but went the nonsurgical route. Individuals in the control group maintained their weight, whereas those in the surgical group maintained about a 20 percent weight loss over the next 10 to 20 years. In that period, those in the weight-loss group not only developed 80 percent less diabetes, but they suffered significantly fewer heart attacks and strokes. So, unsurprisingly, they significantly reduced their total mortality overall. Ten years out, the weight-loss group appeared to cut their risk of fatal heart attacks and strokes in half, as shown below and at 4:23 in my video. If you missed the previous videos in my series on the ABCs of obesity, see: The Best Knee Replacement Alternative for Osteoarthritis Treatment The Effects of Obesity on Back Pain, Blood Pressure, Cancer, and Diabetes The Effects of Obesity on Dementia, Brain Function, and Fertility I continue the topic of obesity and weight with videos in the related posts below. For more on the health conditions discussed in this video, see the gallstones, GERD, and heart disease topic pages. The GERD-related video I mentioned is Diet and Hiatal Hernia. Key Takeaways Obesity increases the risk of gallstones by up to sevenfold, and gallstones are primarily made of crystallized cholesterol. Rapid weight loss can also trigger gallstone formation. While gallbladder removal (cholecystectomy) is generally safe, about 10 percent of patients may develop persistent digestive issues known as post-cholecystectomy syndrome. Increasing dietary fiber may help prevent gallbladder attacks and reduce the risk of gallstone formation during weight loss efforts, as well as lower the risk of gastroesophageal reflux disease (GERD). Obesity contributes to GERD, acid reflux, by increasing abdominal pressure, which pushes stomach acid into the throat, leading to heartburn and inflammation. Obesity is a major cause of heart disease, responsible for nearly 70 percent of deaths related to excess body weight. Long-term weight loss can significantly reduce the risk of heart attacks, strokes, and mortality. To read the original article click here.

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Spirulina Protects Against Chronic Conditions, Scientists Reveal

The AHA! Team — Mon, 17 Mar 2025 05:30:10 +0000

Lori Alton via NaturalHealth365 – According to a new review published in the Journal of Dietary Supplements, spirulina can alleviate risk factors for heart disease. Let’s take a closer look at the outsized benefits of this tiny microbe. Retirement is supposed to be a time of relaxation and reward, in which people finally have the leisure and the means to pursue their favorite activities. But for many, the luster of these “golden years” is dimmed by poor health. The sad fact is that two out of every three Americans over the age of 60 are affected by chronic conditions such as heart disease, type 2 diabetes, and cancer. It turns out that spirulina, a single-celled blue-green algae, may potentially help protect against these conditions. Holistic doctors and researchers increasingly report that wise lifestyle choices (such as getting proper nutrition, appropriate supplementation, sufficient exercise, and restful sleep) can play a major role in preventing these potentially life-threatening ailments. And ongoing research continues to confirm this. According to a new review published in the Journal of Dietary Supplements, spirulina can alleviate risk factors for heart disease. Let’s take a closer look at the outsized benefits of this tiny microbe. Spirulina supplementation can help prevent cardiometabolic diseases The review focused on spirulina’s effects on risk factors for cardiometabolic diseases – a group of conditions that encompasses heart failure, heart attacks, strokes, type 2 diabetes, and nonalcoholic fatty liver disease. Since obesity, inflammation, abnormal cholesterol profiles, and imbalanced blood sugar can all “set the stage” for cardiometabolic diseases, researchers were eager to see if spirulina supplementation could ease these risk factors. The short answer to this question is an emphatic “yes.” Extensive studies cited in the review revealed that spirulina supplementation reduced body weight and waist circumference while lowering levels of inflammatory markers, triglycerides, and harmful LDL cholesterol. In addition, spirulina caused a beneficial increase in insulin sensitivity, leading to lower levels of both fasting and after-meal blood sugar. Impressed researchers declared the supplement “effective in reducing multiple risk factors for heart disease” and praised it as a “promising dietary intervention” with “consistent” benefits. Additional research supports spirulina’s anti-obesity effects In a 2017 double-blind, placebo-controlled clinical trial published in BMC Complementary and Alternative Medicine, obese participants who were given a gram of spirulina a day for twelve weeks significantly reduced their body mass and weight. In a separate study, two grams of spirulina powder a day for 12 weeks also reduced appetite, weight, and waist circumference. Multiple studies have also shown that spirulina suppresses pro-inflammatory cytokines and boosts important antioxidants such as glutathione and superoxide dismutase, helping ease oxidative stress and inflammation. Incidentally, spirulina can help prevent fat deposits in the liver, making it a valuable addition to your toolbox of natural nutrients to use against nonalcoholic fatty liver disease. This nutritious algae is packed with antioxidants, essential minerals, vitamins, and high-quality protein Spirulina’s “secret weapon” in supporting health appears to be a natural plant pigment known as phycocyanin. This compound – responsible for the algae’s eye-catching blue-green color – suppresses oxidative stress in fat cells, discouraging inflammation and enhancing the body’s sensitivity to insulin. Phycocyanin also increases cholesterol excretion – and gets a “helping hand” in this task from spirulina’s high levels of gamma-linolenic acid (GLA). This essential fatty acid has also been shown to regulate cholesterol levels. However, phycocyanin shouldn’t get all the credit for this algae’s health benefits. Spirulina contains many heart-protective polyphenols – such as resveratrol and quercetin – also found in apples, grapes, and onions. Finally, spirulina has an outstanding nutritional pedigree. In addition to being low in fat and calories (and comprised of 70 percent high-quality protein), spirulina contributes healthy amounts of zinc – necessary for proper immune function – along with magnesium and potassium, both needed to regulate heartbeat and blood pressure. While spirulina has played an important role in human diets worldwide since antiquity, its reputation as a “superfood” received a 20th-century boost when it was recommended by NASA as a food for astronauts on prolonged space voyages. By the way, spirulina is also believed to modulate the immune system and boost athletic performance and stamina. Aficionados claim that yet another of its “superpowers” is the ability to reduce the sneezing, itching, and congestion of hay fever (allergic rhinitis). Sprinkle on the spirulina powder and optimize your health Spirulina is available as a supplement in liquid extracts, powders, capsules, and tablets. Holistic healthcare providers typically recommend amounts from one to eight grams daily, but consult your holistic physician before adding spirulina to your health routine. Always use a high-quality product from a reputable vendor to avoid contamination with heavy metals and pollutants. Spirulina powder can be sprinkled over salads, added to soups, dips, baked goods, or mixed into your favorite smoothie or protein shake. As the new review suggests, spirulina seems custom-designed to support health and well-being. While the idea of consuming powdered algae may seem initially unappealing, learning about the potential health benefits may help change your reaction from an automatic “Yuck!” to an enthusiastic “Yay!” Sources for this article include: Tandfonline.com NIH.gov Springer.com Lifenotlabs.com Tandfonline.com To read the original article click here.

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An Old Drug with New Tricks: Hydroxychloroquine

The AHA! Team — Tue, 04 Feb 2025 06:24:47 +0000

Medical University of South Carolina via EurekAlert! – The anti-malarial drug hydroxychloroquine shows promise against cancer, but cancer cells often develop resistance. A new study from MUSC Hollings Cancer Center researchers discovered how, setting the stage for new combination therapies As the hunt for effective cancer therapies intensifies, some scientists are turning back to look at old drugs in a new light. The anti-malarial hydroxychloroquine is one such drug that has been “repurposed” to fight cancer. Despite its effectiveness at blocking the resupply of needed resources to cancer cells, clinical trial results have been disappointing, in part because cancer cells eventually become resistant to the drug. A Medical University of South Carolina Hollings Cancer Center team led by Joe Delaney, Ph.D., reports in Cell Cycle that resistance to hydroxychloroquine occurs not by restoring the cancer cells’ recycling ability, as had been expected. Rather, resistance develops due to changes in the division, metabolism and export pathways of cancer cells. These findings open the door for new combination treatments, as drugs targeting these newly identified resistance mechanisms can be administered along with hydroxychloroquine to improve outcomes. The promise of repurposed drugs Repurposing old drugs for new treatments is not a new concept. Aspirin was originally used as a painkiller, but after the discovery of its anti-coagulant properties, it was repurposed as a blood thinner to treat heart disease. Thalidomide, the infamous anti-nausea medication, has been recently repurposed as a treatment for certain types of cancer and even leprosy. As cancer therapy moves increasingly toward specific single-protein targets, some scientists, like Delaney, are swinging back to look at preexisting drugs to find robust, multi-target effects. “Targeting single proteins can be extremely effective to treat cancer,” said Delaney. “However, the more specific the treatment becomes, the more likely resistance is to occur.” Imagine a hotel hallway, and behind each door is a route for cancer development. Targeting single proteins is like welding one of the doors shut. It’s impossible to get through that door, but it’s just a matter of time before cancer picks the lock on another door and gets in. That’s why these old drugs are so promising, said Delaney – their breadth of targets padlocks several doors at once, making it that much harder for a cancer cell to work around them. “These older molecules usually work because they have many, many targets within the cell,” he said. “If we can figure out how to use them correctly, it’s harder for cancer cells to mutate all those different points that they are acting on.” The cancer-fighting promise and limitations of hydroxychloroquine Originally used as a treatment for malaria, hydroxychloroquine began to be explored as a cancer therapy in the mid-2000s. The drug is known to block autophagy, a process that essentially acts as a cell’s clean-up crew. Autophagy literally means “self-eating.” It enables cancer cells to gather up old or damaged cellular machinery and send it off either to be thrown out or recycled. “When we think of cancer, we think of uncontrolled dividing cells,” said Delaney. “Autophagy is one of those processes that really enables a cancer cell to do just that by resupplying it with resources needed for survival and division.” Despite the drug’s promise of killing cancer cells by blocking cellular recycling, most clinical trials using the drug have been disappointing. “What we don’t know is why so many of these clinical trials have failed,” said Delaney. “We’re trying to figure out why hydroxychloroquine works or doesn’t work in certain situations in cancer.” A surprising finding about resistance to hydroxychloroquine To answer these questions, researchers in the Delaney Lab embarked on a multi-omics exploration into hydroxychloroquine’s effect on ovarian and colorectal cancer cells. They treated cells with hydroxychloroquine and then used two different whole-genome screens to identify exactly what the cells were doing to evade hydroxychloroquine attacks. With these approaches, they were able to observe how cells activated or deactivated different cellular pathways in response to continued hydroxychloroquine exposure. “By using two completely different methods, we were able to home in on the true biological players in the system,” said Delaney. The researchers were surprised to find that cells weren’t modifying autophagy to survive –the door that was expected to be opened really wasn’t touched at all. Instead, cancer cells were surviving hydroxychloroquine by changing their metabolism, division and export pathways. “We thought the main interaction of hydroxychloroquine with cancer was this process of autophagy, but it appears instead that processes unrelated to autophagy may be the most important for cancer cells to survive this therapy,” said Delaney. Setting the stage for novel combination therapies With this discovery, the Hollings team hopes to identify drugs that could be administered along with hydroxychloroquine to prevent the cancer cells from becoming resistant to this therapy. “Our study has identified the potential mechanisms that we will need to target with a second drug to prevent resistance against hydroxychloroquine,” said Delaney. Combining hydroxychloroquine with drugs that affect cell division, metabolism or export could increase the effectiveness of the treatment. Additionally, using hydroxychloroquine to treat patients with cancers that already have defects in one of these newly identified pathways could be a very powerful intervention. Finally, patients without these defects could be directed to potentially more effective, less resistant treatments. “We certainly want to understand which patients would see the most benefit to get the best result from these trials,” Delaney said. Ultimately, these results from the Delaney Lab shed light on how repurposed drugs like hydroxychloroquine can be used to fight cancer more effectively. Specifically, they show that cancer cells resist hydroxychloroquine in unexpected ways. By using such information, scientists can create more effective combination treatments against cancer. # # # About MUSC Hollings Cancer Center MUSC Hollings Cancer Center is South Carolina’s only National Cancer Institute-designated cancer center with the largest academic-based cancer research program in the state. With more than 150 faculty cancer scientists and 20 academic departments, it has an annual research funding portfolio of more than $50 million and sponsors more than 200 clinical trials across the state. Hollings offers state-of-the-art cancer screenings, diagnostic capabilities, therapies and surgical techniques within its multidisciplinary clinics to provide the full range of cancer care. Dedicated to preventing and reducing the cancer burden statewide, the Hollings Office of Community Outreach and Engagement works with community organizations to bring cancer education and prevention information to affected populations. For more information, visit hollingscancercenter.musc.edu Journal Cell Cycle DOI 10.1080/15384101.2024.2402191 To read the original article click here.

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Does a Beet a Day Keep Heart Disease Away?

The AHA! Team — Mon, 11 Nov 2024 06:45:17 +0000

Penn State via EurekAlert! – Beetroot juice promotes healthy circulation in postmenopausal women, according to a new study led by Penn State researchers UNIVERSITY PARK, Pa. — After women go through menopause, their risk of heart disease increases dramatically. To improve and support heart and blood vessel health among postmenopausal women, researchers at Penn State studied whether beetroot juice can improve how blood vessels function. Results published today (June 10) in Frontiers in Nutrition indicated that daily consumption of beetroot juice by postmenopausal women may improve blood vessel function enough to reduce future heart disease risk. Beetroot juice contains high levels of nitrate, which the body converts to nitric oxide. Nitric oxide helps blood vessels expand, making it easier for blood to flow through the circulatory system. The ability of nitric oxide to widen blood vessels is known to be particularly helpful during periods of limited blood flow and oxygen delivery, such as during a heart attack, according to the researchers. David Proctor, professor of kinesiology and physiology at Penn State, and Jocelyn Delgado Spicuzza, who earned her doctorate in integrative and biomedical physiology from Penn State in May, led an interdisciplinary team of researchers who tested how nitrate-rich beetroot juice impacted blood vessel health in 24 postmenopausal women in their 50s and 60s. “After menopause, women no longer produce estrogen, which helps maintain nitric oxide in the body,” said Delgado Spicuzza, first author of the research and current SAFE-T center research project manager. “This loss of nitric oxide production contributes to the substantial increase in heart disease risk for postmenopausal women. Foods that are rich in nitrate — especially beets — are being investigated as a natural, non-pharmaceutical way to protect the heart and blood vessels.” Nitrate is an approved food additive for some animal-based food products, such as processed meats. However, nitrate food additives and preservatives are strictly regulated due to their potential to cause cancer, according to Delgado Spicuzza. In contrast, plants like beets, spinach and lettuce naturally accumulate nitrate from the soil. These plant-based sources of nitrate have cardiovascular benefits because the human body can convert nitrates from plants to nitric oxide, which it cannot do with nitrate added to meats. In this study, participants had their vascular function tested at the Penn State Clinical Research Center and then consumed two 2.3-ounce bottles of beetroot juice as an initial dose, followed by one bottle every morning for a week. All participants consumed concentrated beetroot juice, with each serving providing as much nitrate as three large beets. A few weeks later, the participants drank beetroot juice with the nitrate removed. Neither the researchers nor the participants knew which juice was being consumed at the time of testing. A day after their last dose, participants returned for testing of their vascular function. The researchers compared how well blood vessels expanded for each woman when they were and were not consuming the nitrate-rich beetroot juice. The researchers used an ultrasound sensor to monitor how blood flowed through the brachial artery — which is in the upper arm and supplies blood to the hands — during a stress test in which blood flow was restricted in each participant’s forearm for five minutes. When the restriction was removed, researchers measured how blood flow changed in the brachial artery again. The results showed that consumption of nitrate-rich beetroot juice each day improved blood flow compared to when the participants drank nitrate-free beetroot juice. The researchers said that this level of improved blood-vessel function — if it could be maintained over the postmenopausal years — could significantly reduce the risk of heart disease. They said that long-term health benefits of beetroot juice have not been studied at this point, but the long-term benefits of nitrate-rich vegetables have been confirmed. Women may need to consume beetroot juice daily “Women may need to consume beetroot juice daily — or even more often — to experience all of the potential cardiovascular benefits,” Proctor said. “Still, this research shows that beetroot juice can be very useful in protecting blood vessel health of mid-life women during a period of accelerating heart disease risk.” This study included women considered early postmenopausal, or one to six years post-menopause, and late postmenopausal, six or more years post-menopause. Late postmenopausal women saw the same benefits as the early postmenopausal group. Delgado Spicuzza said the research team was particularly excited to find that beetroot juice improved blood vessel health for women who had gone through menopause years earlier. Some treatments for protecting cardiovascular health in postmenopausal women — like hormone therapy — are only safe during the first several years post-menopause. After that, hormone therapy can increase the risk of cancers and stroke. “Some clinicians are already recommending beetroot juice to men and women with high blood pressure,” Delgado Spicuzza said. “By providing a safe and effective way to improve blood vessel function, beets could help maintain cardiovascular health in postmenopausal women. When you consider that most women are postmenopausal for at least a third of their lives, you can begin to understand the potential significance of these results.” Some clinicians are already recommending beetroot juice to men and women with high blood pressure Delgado Spicuzza won the Mid-Atlantic American College of Sports Medicine 2023 Doctoral Student Investigator Award for her presentation on this research in fall of 2023. She said it is gratifying to see this research resonate with other researchers and especially with the women in the study, who seemed to embrace the potential of beetroot juice. “Several of the participants said that they intended to continue consuming beetroot juice after the study concluded,” she said. “There seems to be a real desire on the part of postmenopausal women to support their cardiovascular health without taking additional medications. In part, I believe beets can be a complimentary food to improve blood vessel health in millions of women as they age.” Jigar Gosalia, graduate student in kinesiology at Penn State; Mary Jane De Souza, distinguished professor of kinesiology and physiology at Penn State; Kristina Petersen, associate professor of nutritional sciences at Penn State; Michael Flanagan, doctor of family medicine at Penn State Health; Liezhou Zhong, postdoctoral research fellow in the School of Medical and Health Science at Edith Cowan University in Australia; Catherine Bondonno, senior research fellow in the School of Medical and Health Science at Edith Cowan University in Australia; Elmira Alipour, clinical research coordinator at Atrium Health Carolinas Medical Center; Daniel Kim-Shapiro, professor of physics and Harbert Family Distinguished Chair for Excellence in Teaching and Scholarship at Wake Forest University; and Yasina Somani, assistant professor of exercise physiology at the University of Leeds in the United Kingdom, all contributed to this research. The researchers said they are grateful to Cyndi Flanagan and Christa Oelhaf, nurses in the Clinical Research Center, for their contributions to this research. This research was funded by the National Institutes of Health and the Huck Endowment for Nutritional Research in Family and Community Medicine at Penn State College of Medicine and University Park. Journal Frontiers in Nutrition DOI 10.3389/fnut.2024.1359671 To read the original article click here.

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The Biggest Lie Ever Told; The War on Red Meat

The AHA! Team — Wed, 30 Oct 2024 05:07:23 +0000

Al Sears, MD, CNS – I’ve spent the past two decades traveling thousands of miles around the world to visit and observe the last remaining native cultures still in existence. A lot of my colleagues question my research methods. That’s because most modern doctors only treat – and most researchers only study – sickness. They don’t consider health. They see a disease and prescribe a pill. That’s not how I see it. I focus on what healthy people have in common… What protects them from getting sick in the first place. And I feel I owe it to my patients – and you – to visit these cultures and pass on their knowledge before it’s lost. Like the Maasai in Kenya. Visiting them was remarkable. I didn’t see one overweight person the entire time I was there.1 Everyone I came across in every village was lean and strong. And they have almost zero heart disease. In fact, they don’t suffer from any of the chronic diseases that have become the world’s worst killers. There’s a good reason for that… It’s a secret inherent in their native diet. A diet that includes almost no grains but plenty of red meat, fat, protein, and bone marrow — all things that are missing or extremely limited in the modern Western diet. Of course, this is exactly the opposite of what the American Heart Association and nearly every standard American doctor recommends…yet, the rate of heart disease among the Maasai is almost zero. There’s no obesity. And the Maasai don’t suffer from chronic aging problems like our culture does. From all my experiences with patients and in all my travels around the world, from Africa to Bali to South America, here’s what I’ve learned: You CAN avoid disease and obesity, and the chronic conditions that plague us in the West. But it has nothing to do with following standard medicine’s recommendations. Instead, you want to be strong, muscular, robust, lean, happy, healthy, and eat the foods you were born to eat. You have a natural desire for them. Dropping weight will come easier and faster. You will wake up charged with energy that will last the whole day, you’ll stay strong and healthy, and you’ll never have to fear heart disease. I’ve helped hundreds of people use this approach. I’ve watched them make a remarkable transition. They are becoming leaner, healthier, and they stay free of heart disease. Unfortunately, the modern medical establishment has been nagging you for over 50 years to eliminate red meat from your diet. They claim that eating red meat causes raises cholesterol, causes heart disease, and can eventually kill you. I call it the biggest lie ever told. Red meat doesn’t cause disease. As a matter of fact, we evolved to eat meat. Our primal ancestors thrived on its fat and protein. And without it, we never would have made it to the 21st century. Almost every cell in your body needs both the protein and the fat from meat to survive. You use protein to build and repair tissues. It’s an important building block of bones, muscles, cartilage, skin, hair, nails, and blood. You need protein to make enzymes, hormones, and other body chemicals. And the fat helps you transport nutrients around your body and deliver them where they’re needed. Vitamins A, D, E, K, and CoQ10 can’t even be absorbed without fat. But there is a problem with today’s red meat… Ranchers aren’t interested in the quality of their beef. They care about making a profit. So they feed their cattle a combination of grain and corn. But cattle evolved to eat grass. Today’s meat factories make cows diseased. So they’re pumped full of antibiotics. The antibiotics make them sick, and they’re given more drugs. It’s an endless unnatural cycle. These animals are also injected with growth hormones so they can be sent to slaughter that much sooner. Because they are confined to a crowded feedlot, they never get any exercise. The result is an unhealthy ratio of omega-3s to inflammation-causing omega-6s. And it’s this chronic inflammation from omega-6s that leads to heart disease and cancer… Eat Like Your Ancestors Avoid commercially raised red meat. I can’t say this enough… You should stay away from factory-farmed meat. Choose grass-fed, pasture-raised, hormone-free beef. I consider this to be perhaps the healthiest food you can eat. Compared to grain-fed animals, products from grass-fed animals have 10 times more omega-3 fats, more vitamins B, E, D, and K2, more CoQ10 and zinc, and more antioxidants like glutathione and superoxide dismutase (SOD).1 Choose bison meat. All bison are grass-fed. In fact, this animal would rather starve than eat corn. Nutritionally, bison has more protein, iron, and B12 than most beef. But what makes it a top meat choice is that it has more omega-3s — and a better omega-3 to omega-6 ratio. Eat “salad-bar” beef. This is what my friend Joel Salatin calls his pasture-raised, grass-fed meat. He gave it the name because the cattle he raises get to graze in an open “salad bar.” His animals are never exposed to hormones, antibiotics, herbicides, pesticides, or other toxins. You can check out and order from his website at polyfacefarms.com. To Your Good Health, Al Sears, MD, CNS References: 1. Daley CA, et al. “A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.” Nutr J. 2019;9:10. To read the original article click here.

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World’s First Partial Heart Transplant Proves Successful in First Year

The AHA! Team — Wed, 29 May 2024 08:13:15 +0000

Journal of the American Medical Assocation via Duke Health – Novel procedure demonstrated valve growth & functionality in newly published study results The world’s first partial heart transplant has achieved what researchers have spent more than a year hoping for DURHAM, N.C. – The world’s first partial heart transplant has achieved what researchers have spent more than a year hoping for — functioning valves and arteries that grow along with the young patient, as hypothesized by the pioneering team behind the procedure at Duke Health. The procedure was performed in the spring of 2022, in an infant who needed heart valve replacement. The previous standard of care — using valves that were non-living — would not grow along with the child, requiring frequent replacement, entailing surgical procedures that carry a 50% mortality rate. A study led by Duke Health physicians, appearing online Jan. 2 in the Journal of the American Medical Association, found that the new manner of valve procurement used during the partial heart transplant led to two well-functioning valves and arteries that are growing in concert with the child as if they were native vessels. “This publication is proof that this technology works, this idea works, and can be used to help other children,” said Joseph W. Turek, M.D., Ph.D., first author of the study and Duke’s chief of pediatric cardiac surgery, who led the landmark procedure. The study also found the procedure requires about a quarter of the amount of immunosuppressant medication than a full heart transplant, potentially saving patients from detrimental side effects that might compound over decades. Turek said the innovation has paved the way for a domino heart transplant, where one heart is able to save two lives. During a domino heart transplant, a patient who has healthy valves but is in need of stronger heart muscle receives a full heart transplant; their healthy valves are then donated to another patient in need, creating a domino effect. “You could potentially double the number of hearts that are used for the benefit of children with heart disease,” Turek said. “Of all the hearts that are donated, roughly half meet the criteria to go on to be used for full transplant, but we believe there’s an equal number of hearts that could be used for valves.” You could potentially double the number of hearts that are used for the benefit of children with heart disease “If you introduce the donated hearts that weren’t being put to use into the supply chain and add the valves from domino heart transplants, that can create a substantial change,” Turek said. The partial heart transplant procedure has been performed 13 times at four centers around the world, including nine at Duke, several of which have been domino heart transplants. Turek said bringing this innovation to a clinical trial would be the next step to achieving the volume in procedures that would change the availability of hearts by a large amount. “This innovation adds a lot to the whole donation community,” Turek said, “because it’s treating more kids, while also honoring the wishes of selfless donor parents who’ve given the ultimate gift. It allows them to offer hope to another child in the process.” Preclinical data was supported by the Brett Boyer Foundation. In addition to Turek, study authors include Lillian Kang, Douglas Overbey, Michael P. Carboni, and Taufiek K. Rajab. To read the original article click here.

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Urgent: 25% of Pregnant Women Risk Omega-3 Deficiency

The AHA! Team — Mon, 06 May 2024 18:02:57 +0000

Stephanie Woods via NaturalHealth365 – Omega-3 fatty acids are vital to a healthy diet and provide many benefits, including brain and heart health. However, a recent study says pregnant women may not get enough omega-3 from their diet or supplements. Getting enough omega-3 during pregnancy can help prevent preterm birth and promote neurodevelopment and overall health of the baby. This gives babies a good, healthy start in life, but almost a quarter of the study participants reported that they did not eat any fish or take any omega-3 supplements during their pregnancy. Research reveals omega-3 deficiency common among expectant mothers A recent study, led by researchers at the Harvard Pilgrim Health Care Institute and published on February 27, 2024, sheds light on omega-3 deficiency in pregnant women. Drawing data from the Environmental Influences on Child Health Outcomes (ECHO) program, the study examined the dietary habits of 10,800 pregnant women regarding fish consumption and supplement intake from 12,646 expectant mothers. After carefully examining the data, the study reveals a concerning reality: many pregnant women are at significant risk of omega-3 deficiency. 25% of pregnant women lack omega-3-rich fish consumption The study’s findings showed that almost a quarter (25%) of the participants reported not consuming any fish or consuming fish less than once a month during their pregnancy. It also showed that just 16% of the women reported taking omega-3 supplements. The findings also showed that women who consumed less fish were also less likely to use omega-3 supplements. This put that group at an even greater risk of not getting sufficient omega-3 fatty acids during pregnancy. Potential risks of omega-3 deficiency during pregnancy There are several risks that an omega-3 deficiency can cause in infants and fetuses. Omega-3 is vital not only for a child’s neurodevelopment after birth but also for fetal brain development. Omega-3 deficiency during pregnancy has been linked to lower behavior and developmental scores. There are also benefits for the pregnant mother. Omega-3 intake during pregnancy has also been linked to regulating inflammation, preventing heart disease, and preventing mood disorders. It can also be beneficial for many medical conditions, such as IBS, cancer, and rheumatoid arthritis. In short, omega-3 intake during pregnancy can benefit both mother and baby. How to make sure you get enough omega-3 While there isn’t a set daily recommended intake for omega-3, guidelines for alpha-linolenic acid (ALA), a type of omega-3 fatty acid, offer insight into suggested amounts: Pregnant women: 1.4 g Breastfeeding women: 1.3 g Children: Birth to 12 months: 0.5 g 1-3 years: 0.7 g 4-8 years: 0.9 g Boys 9-13 years: 1.2 g Girls 9-13 years: 1.0 g Teens: Boys 14-18 years: 1.6 g Girls 14-18 years: 1.1 g Incorporating omega-3 fatty acids into your diet can be achieved through supplements or by consuming foods rich in omega-3s daily, such as: Cold water, fatty fish like mackerel, salmon, herring, and sardines Nuts and seeds such as chia seeds, flaxseed, and walnuts Plant oils like, flaxseed oil Whole foods like organic milk, pasture raised eggs and raw yogurt Bottom line: prioritizing good prenatal care alongside a wholesome diet can benefit both the baby’s and the mother’s health. Fortunately, incorporating enough omega-3 into your diet is relatively straightforward. Take action now – your baby is counting on you. Sources for this article include: Cambridge.org Sciencedaily.com NIH.gov Americanpregnancy.org NIH.gov To read the original article click here.

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