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How can I reduce my risk of coronary heart disease?

January 21, 2012 by Leave a Comment

Answer: Eat dark chocolate.

Clin Nutr. 2011 Apr;30(2):182-7. Epub 2010 Sep 19.

Chocolate consumption is inversely associated with prevalent coronary heart disease: the National Heart, Lung, and Blood Institute Family Heart Study.

Djoussé L, Hopkins PN, North KE, Pankow JS, Arnett DK, Ellison RC.

Abstract

BACKGROUND & AIMS:

Epidemiologic studies have suggested beneficial effects of flavonoids on cardiovascular disease. Cocoa and particularly dark chocolate are rich in flavonoids and recent studies have demonstrated blood pressure lowering effects of dark chocolate. However, limited data are available on the association of chocolate consumption and the risk of coronary heart disease (CHD). We sought to examine the association between chocolate consumption and prevalent CHD.

METHODS:

We studied in a cross-sectional design 4970 participants aged 25-93 years who participated in the National Heart, Lung, and Blood Institute (NHLBI) Family Heart Study. Chocolate intake was assessed through a semi-quantitative food frequency questionnaire. We used generalized estimating equations to estimate adjusted odds ratios.

RESULTS:

Compared to subjects who did not report any chocolate intake, odds ratios (95% CI) for CHD were 1.01 (0.76-1.37), 0.74 (0.56-0.98), and 0.43 (0.28-0.67) for subjects consuming 1-3 times/month, 1-4 times/week, and 5+ times/week, respectively (p for trend <0.0001) adjusting for age, sex, family CHD risk group, energy intake, education, non-chocolate candy intake, linolenic acid intake, smoking, alcohol intake, exercise, and fruit and vegetables. Consumption of non-chocolate candy was associated with a 49% higher prevalence of CHD comparing 5+/week vs. 0/week [OR = 1.49 (0.96-2.32)].

CONCLUSIONS:

These data suggest that consumption of chocolate is inversely related with prevalent CHD in a general United States population.

Filed Under: coronary heart disease, physical, preventing specific diseases Tagged With: , , ,

How can I lower my cardiovascular risk factors?

January 21, 2012 by Leave a Comment

Answer: Try drinking black tea.

Prev Med. 2011 Dec 16.

The effect of black tea on risk factors of cardiovascular disease in a normal population.

Bahorun T, Luximon-Ramma A, Neergheen-Bhujun VS, Gunness TK, Googoolye K, Auger C, Crozier A, Aruoma OI.

Abstract

OBJECTIVES:

A prospective randomized controlled clinical trial determined the effect of Mauritian black tea consumption on fasting blood plasma levels of glucose, lipid profiles and antioxidant status in a normal population.

METHODS:

The study group (71%) consumed 3 x 200ml of black tea infusate/day for 12weeks without additives followed by a 3week wash-out. The control group (29%) consumed equivalent volume of hot water for same intervention period.

RESULTS:

The tea used had high levels of gallic acid derivatives (50±0.4mg/L), flavan-3-ols (42±2mg/L), flavonols (32±1mg/L) and theaflavins (90±1mg/L). Daily 9g supplementation of black tea infusate induced, in a normal population, a highly significant decrease of fasting serum glucose (18.4%; p<0.001) and triglyceride levels (35.8%; p<0.01), a significant decrease in LDL/HDL plasma cholesterol ratio (16.6%; p<0.05) and a non significant increase in HDL plasma cholesterol levels (20.3%), while a highly significant rise in plasma antioxidant propensity (FRAP: 418%; p<0.001) was noted .

CONCLUSION:

Black tea consumed within a normal diet contributes to a decrease of independent cardiovascular risk factors and improves the overall antioxidant status in humans.

Filed Under: blog, coronary heart disease