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New Research Shows Common Deficiency May Play a Role in Worsening Heart Health

AHA Publisher — Wed, 19 Jan 2022 08:00:11 +0000

Lori Alton via NaturalHealth365 – Health issues related to heart function claim hundreds of thousands of lives every year in the United States. At the same time, researchers warn that vitamin D deficiency is currently widespread in the American population, despite many foods being fortified with the nutrient. Could there be any connection between the two? Some natural health experts think so. In a newly-published study, scientists found that vitamin D deficiency was linked to unwanted blood pressure readings and an increased risk of heart function problems. The researchers concluded that correcting vitamin D shortages in people with insufficient levels could help to lower the burden of heart-related health issues – a fascinating possibility. Let’s take a closer look at the research. Declining Heart Function Linked to Common Nutritional Deficiency The study, published in the European Heart Journal and performed using data from over 267,000 people, utilized a technique known as Mendelian randomization, allowing researchers to identify genetic evidence connecting vitamin D and heart health. Mendelian randomization is often used in studies where long-term research on untreated participants (such as people with severe vitamin deficiencies) would be unethical or impractical. The findings were eye-opening. The team concluded that participants with the lowest vitamin D concentrations had more than twice the risk of worsening heart function than those with optimal levels! The researchers stressed the need for vitamin D supplementation to help people maintain adequate levels and avoid negative effects on heart health. Confusion Reigns: Standards for Optimal Levels Vary The researchers measured blood levels of 25-hydroxyvitamin D – the biologically active form of vitamin D – using units of nmol/L (Vitamin D may also be measured in ng/ml). The team defined blood levels of less than 30 nmol/L (equivalent to under 12 ng/ml) as “deficient,” while levels of 30 to 50 nmol/L (12 to 20 ng/ml) were termed “mildly deficient.” Levels of 50 nmol/L or greater (over 20 ng/ml) were considered “sufficient for health.” By increasing vitamin D-deficient individuals to levels of at least 50 nmol/L, some cases of heart issues could be prevented, the team predicted. On the other hand, many natural health authorities, such as The Endocrine Society, view levels under 30 ng/ml as inadequate – and recommend striving for even higher concentrations, such as 40 to 60 ng/ml. Warning: Low Exposure to Sunlight Is a Major Cause of Vitamin D Deficiency Vitamin D is not actually a vitamin but a fat-soluble “vitamin-like” steroid hormone. In addition to being essential to the formation of bone, vitamin D promotes heart health by reducing inflammation and helping to regulate cholesterol and blood pressure. It is produced in human skin in response to sunlight and is also found in eggs, cold-water fatty fish, and mushrooms that have been raised under UV light. However, even a healthy diet tends to not provide enough of this important nutrient, when deficient. While severe vitamin D deficiencies are relatively rare, studies suggest that one out of four people in the United States have low (unhealthy) levels – and many natural health experts and integrative physicians believe the rate to be much higher. The leading cause of vitamin D shortfalls? Lack of exposure to sunlight, particularly in an aging population. “Deficiency can be a problem for people living in residential care who may have limited exposure to sun,” noted Prof. Hypponen. As a technique for getting vitamin D into your body, exposure to the sun puts all other methods “in the shade.” Experts estimate that a mere 10 minutes in direct sunlight, depending on the time of year and how much your skin can absorb, could result in the production of a whopping 10,000 IU! But the fact remains: for many, vitamin D supplementation may be the way to go – particularly during the winter months, when the angle of the sun makes it difficult to produce enough vitamin D naturally. More Controversy: How Much Vitamin D Is Enough? Dietary and supplementary recommendations for vitamin D remain controversial and vary wildly from source to source. For example, while the Office of Dietary Supplements recommends that adults get a paltry 600 IU of vitamin D a day, many natural health experts advise amounts of 5,000 IU and above. In fact, The Endocrine Society notes that a person may require 2,000 IU of vitamin D a day just to maintain levels above 30 ng/mL. The truth is: the amount of vitamin D needed for healthy levels depends on age, weight, nutritional status, state of health, and even the climate in which one lives. Before supplementing with vitamin D, consult your experienced integrative doctor for guidance. One thing that experts do seem to agree on, however, is the superiority of vitamin D3 (cholecalciferol) over vitamin D2 (ergocalciferol). The former is much more biologically available and more effective in raising vitamin D levels. And, raising low vitamin D levels is what it’s all about. In addition, consuming vitamin K2, magnesium, boron and zinc will help you to absorb more vitamin D. After all, staying topped up on the “sunshine” vitamin can brighten the forecast for your heart performance. Sources for this article include: ScienceDaily.com NIH.gov NIH.gov Harvard.edu CDC.gov To read the original article click here.

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Regular Consumption of Sardines Helps Prevent the Onset of Type 2 Diabetes

AHA Publisher — Wed, 12 May 2021 07:00:24 +0000

Universitat Oberta de Catalunya (UOC) via News-Medical – The health benefits of sardines and oily fish are widely known: their high levels of unsaturated fats help to regulate cholesterol levels and prevent the onset of cardiovascular diseases. However, the benefits don’t end there. A study led by Diana Diaz Rizzolo, lecturer and researcher of the Universitat Oberta de Catalunya’s (UOC) Faculty of Health Sciences and the August Pi i Sunyer Biomedical Research Institute (IDIBAPS), has discovered that the regular consumption of sardines helps to prevent the onset of type 2 diabetes. Nutrients found in high quantities in sardines – such as taurine, omega 3, calcium and vitamin D – help to protect against this disease which, according to CIBERDEM’s Di@betes study, affects around 14% of the Spanish population over the age of 18. Not only are sardines reasonably priced and easy to find, but they are safe and help to prevent the onset of type 2 diabetes. This is a huge scientific discovery. It is easy to recommend this food during medical check-ups, and it is widely accepted by the population.” Diana Diaz Rizzolo, Lecturer and Researcher, Universitat Oberta de Catalunya’s (UOC) Faculty of Health Sciences Researchers from the Diabetes and Obesity Research Laboratory and the Primary Care Research Group, both from IDIBAPS; the IMIM, the Fatty Acid Research Institute (EUA), the Universitat de Barcelona, CIBERDEM and the Department of Endocrinology and Nutrition of the Hospital Clínic de Barcelona also participated in the research project. The results of the study were published openly in the prestigious Clinical Nutrition journal. Two Cans of Sardines a Week The study enrolled 152 patients aged 65 years and older who had been diagnosed with prediabetes (blood glucose levels between 100-124 mg/dl) from three different Primary Care centres. All of these patients were put on a nutritional programme that sought to reduce the risk of them developing the disease, but only the intervention group added 200 grams of sardines to their diet every week (two cans of sardines in olive oil). To facilitate this consumption, and with thanks to the Alicia Foundation, these study participants received a list of recipes including canned sardines. Participants were advised to eat the sardine whole, without removing the bones, as these are particularly rich in calcium and vitamin D. Of the group that did not include sardines in their diet, 27% of the members were at a high risk of suffering from diabetes (measured via the FINDRISC questionnaire). After one year, 22% found themselves in the same category. Of the group that included sardines in their diet, 37% of the members were at a high risk of suffering from diabetes at the start of the study. After one year, only 8% remained at a very high risk. Improvements were also seen in other important biochemical parameters, such as a reduced insulin resistance index (HOMA-IR), increased “good” cholesterol (HDL), increased hormones that accelerate the breakdown of glucose (adiponectin) and decreased triglycerides and blood pressure, amongst others. The study was carried out on participants aged 65 and above because the incidence of diabetes is much higher in elderly people than in the young population: “As we get older, restrictive diets (in terms of calories or food groups) can help to prevent the onset of diabetes. However, the cost-benefit ratio is not always positive, as we found in other studies”, stated doctor Rizzolo. “However, the results lead us to believe that we could obtain an equally significant preventive effect in the younger population.” The Protective Role of Food, But Not of Supplements The fact that foods such as sardines – which are rich in taurine, omega 3, calcium and vitamin D – have a clear protective effect against the onset of diabetes does not mean that taking these supplements in isolation will have the same effect. “Nutrients can play an essential role in the prevention and treatment of many different pathologies, but their effect is usually caused by the synergy that exists between them and the food that they are contained in. Sardines will therefore have a protective element because they are rich in the aforementioned nutrients, whereas nutrients taken in isolation in the form of supplements won’t work to the same extent”, claimed Rizzolo. Researchers have begun studying the effect of sardines on the intestinal microbiota in a second phase of the study, “since it affects the regulation of many biological process, and we need to understand if they have played a part in this protective effect against diabetes 2”, she added. They have also initiated studies on the modulation of the expression of certain genes related to inflammation, which could play a role in the onset of diabetes 2 and various other diseases. This research project falls under Sustainable Development Goal (SDG) number 3: ensure healthy lives and promote well-being for all at all ages. To read the original article click here.

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