Blog entries from the web site of Linda Carney MD located at http://www.DrCarney.com.
Cardiovascular disease is less likely to occur in frequent consumers of fiber-rich diets.
This study evaluated the role of dietary fiber in the prevention of cardiovascular disease. Researchers tracked the dietary habits of 1,513 subjects that participated in 23 controlled trials. They found out that diets rich in dietary fiber had a positive effect on cardiovascular disease risk factors, such as total cholesterol, low-density lipoprotein (LDL) cholesterol, and diastolic blood pressure. The results of this study demonstrate that habitual consumption of dietary fiber may play a beneficial role in the prevention cardiovascular disease.
For individuals dignosed with high levels of cholesterol in the blood (hypercholesterolemia), reducing blood cholesterol concentrations is extremely important. Out of control cholesterol levels can lead to serious health problems , such as atherosclerosis , heart attack , stroke , and coronary artery disease . And in some cases, the damage cannot be undone....
Is your cholesterol on the high side ? Then, there is a great chance that your physician will want to place you on statins. “ Statins ”, known scientifically as HMG CoA inhibitors, are a class of drugs that reduce the concentration of cholesterol in the blood. Some examples of typical statins include Simvastatin...
Elevated plasma cholesterol levels are associated with increased risk of cardiovascular diseases. Likewise, lifestyle and dietary choices, such as adopting a Whole-food plant-based diet (WFPB) diet has been shown to effectively reduce elevated cholesterol levels. By promoting the consumption of natural, unrefined plant foods, WFPB diets help keep cholesterol numbers, and other vital biomarkers, within...
The BROAD study: A randomised controlled trial using a whole food plant-based diet in the community for obesity, ischaemic heart disease or diabetes.
Whole food plant-based diets may improve the conditions of patients suffering from obesity, ischaemic heart disease, hypertension,and type 2 diabetes.
This study examined the effect of whole food plant-based diets on obesity, hypertension, ischaemic heart disease, and Ttype 2 diabetes. Researchers divided 65 overweight participants with a history of heart disease or type 2 diabetes into two groups: the intervention group (fed with low-fat vegan diets with no calorie restrictions) and the control group (placed on normal care). The weight and cholesterol levels of all the participants in this study were also monitored.
Researchers discovered that members of the intervention group experienced more weight loss and significant reduction in plasma level of cholesterol than those in the control cohort. The findings of this study show that whole food plant-based diets may be beneficial to patients suffering from obesity, ischaemic heart disease, hypertension,and type 2 diabetes.
Women who frequently consume saturated fats and cholesterol-rich foods may have a high tendency of developing ovarian cancer.
This study examined the correlation between the ingestion of saturated and unsaturated fats and ovarian cancer development risk. Using validated food frequency questionnaires, researchers collated and analyzed data on the cholesterol, vegetable fiber, saturated and unsaturated fat intake of 1195 women residing in Ontario, Canada. The ovarian cancer odds ratio of each subject was also assessed.
Researchers observed that subjects with high dietary intake of vegetable fibers—not cereal or fruit fibers— had slim chances of developing ovarian cancer. In contrast, consistent consumption of diets high in saturated fats and cholesterol, particularly from eggs, increased ovarian cancer development odds. Generous intake of unsaturated fats was found to have little or no effect on ovarian cancer risk in this study. The findings of this study reveal that increasing the frequency of saturated fats and cholesterol consumption may accelerate the development of cancerous cells in the ovary.
Vegetarians are less likely to develop cardiovascular diseases, such ischemic heart disease, and die from cardiovascular-related causes than non-vegetarians.
This study investigated the relationship between regular consumption of vegetarian diets and cardiovascular morbidity and mortality risk. Using validated food frequency questionnaires, researchers examined the diets of 4,671vegetarians and 6,225 non-vegetarians living in Britain for a duration of 10 – 12 years. The cardiovascular mortality and morbidity hazard ratios of each participant in this study were also determined.
Researchers observed a low proportion of deaths from cardiovascular-related causes and incidence of heart diseases, such as ischemic heart disease (IHD), among subjects, especially among men, in the vegetarian group compared to those in the non-vegetarian cohort. Vegetarians were found to have similar blood pressure values with non-vegetarians but lower plasma levels of cholesterol and body mass index (BMI) than subjects in the non-vegetarian cohort. The findings of this study show that regular intake of vegetarian diets may play an important role in the prevention cardiovascular diseases and mortality.