Statins Block Effects of Exercise in Overweight Patients
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If it seems like red meat can’t get a break; after already being tied to heart disease, high cholesterol and unsavory ingredients like Pink Slime, there’s more bad news. New research, published in the current issue of the journal Nature Medicine, links a nutrient found in red meat with furthering the risk of developing heart disease.Read More:New Heart Disease Risk Factor Found in Red Meat
New research published in the European Journal of Preventive Cardiology suggests that the smells of certain aromatic essential oils may have immediate short-term benefits on helping to reduce the risk of certain types of cardiovascular diseases.Read More:Essential Oils Show Heart-Health Benefits
Statins, including the best-selling drug in history, Lipitor, have been found to cause a much larger number of adverse side effects than previously believed—including the very diseases they’re intended to prevent—bringing their value into question by healthcare providers across the nation, according to the consumer health group, the Natural Society.Read More:Best Selling Drug in History Does More Harm Than Good, New Research Finds
A recent study published in the American Journal of Physiology-Heart and Circulatory Physiology, concluded that eliminating or restricting fat could be unhealthy after suffering a heart attack or heart disease.Read More:New Treatment for Heart Disease Sufferers: Fat
Fast-food chains love to argue that their menus don’t make us fat, but a Journal of Nutrition study reveals high consumption over a long period leads to weight gain, as well as increased cardiovascular and diabetes risks.
Researchers at the University of North Carolina studied 3,643 young adults over a 13-year period (from ages 7 to 20) to identify how they ate when away from home.Researchers Prove Fast Food/Obesity Connection
Researchers at the Harvard School of Public Health have found that eating processed red meat—bacon, sausage or processed deli meats—was associated with a 42% higher risk of heart disease and 19% higher risk of type 2 diabetes.
The researchers did not find a higher risk of heart disease or diabetes among individuals who ate unprocessed red meat: beef, pork, or lamb.
“Although most dietary guidelines recommend reducing meat consumption, prior individual studies have shown mixed results for relationships between meat consumption and cardiovascular diseases and diabetes,” says Epidemiology Fellow Renata Micha, whose research was published Monday in the online edition of Circulation. “Most prior studies also did not separately consider the health effects of eating unprocessed red versus processed meats.”
The researchers defined unprocessed red meat as any unprocessed beef, lamb or pork; poultry was excluded. Processed meat was defined as any meat preserved by smoking, curing or salting, or with the addition of chemical preservatives. Examples include bacon, salami, sausages, hot dogs or processed deli/luncheon meats. Vegetable or seafood protein sources were not evaluated.
The results showed that, on average, each 50-g (1.8-oz.) daily serving of processed meat (about 1–2 slices of deli meats or 1 hot dog) was associated with a 42% higher risk of developing heart disease and a 19% higher risk of developing diabetes.
“When we looked at average nutrients in unprocessed red and processed meats eaten in the United States, we found that they contained similar average amounts of saturated fat and cholesterol,” Micha says. “In contrast, processed meats contained, on average, 4 times more sodium and 50% more nitrate preservatives. This suggests that differences in salt and preservatives, rather than fats, might explain the higher risk of heart disease and diabetes seen with processed meats, but not with unprocessed red meats.”
Dietary sodium (salt) is known to increase blood pressure—a strong risk factor for heart disease. In animal experiments, nitrate preservatives can promote atherosclerosis and reduce glucose tolerance, effects that could increase heart disease and diabetes risks.
Looking Toward the Future
Given the differences in health risks seen with eating processed versus unprocessed red meats, the findings suggest these types of meats should be studied separately in future research for health effects, including cancer, the authors say. For example, higher intake of total meat and processed meat has been associated with a higher risk of colorectal cancer, but unprocessed red meat has not been separately evaluated. They also say more research is needed on which factors (especially salt and other preservatives) in meats are most important for health effects.
Current efforts to update the federal Dietary Guidelines for Americans, which are often a reference for other countries around the world, make these findings particularly timely, the researchers say. They recommend that dietary and policy efforts should especially focus on reducing intake of processed meat.
“To lower risk of heart attacks and diabetes, people should consider which types of meats they are eating,” Micha says. “Processed meats such as bacon, salami, sausages, hot dogs and processed deli meats may be the most important to avoid. Based on our findings, eating one serving per week or less would be associated with relatively small risk.”Read More:Processed Meats Linked to Higher Heart Disease, Diabetes Risks
The holiday season may be known for indulgence, but there’s some good news on the cholesterol front.
Between 1999 and 2006, the prevalence of U.S. adults with high levels of LDL cholesterol (the “bad” cholesterol) decreased by about one-third, according to a study published in the Nov. 18 issue of the Journal of the American Medical Association.
Overall, high LDL levels decreased from 31.5% in 1999–2000 to 21.2% in 2005–2006, according to researchers at the Centers for Disease Control and Prevention. But the numbers remain less heartening for those with heart disease, stroke and diabetes: a drop from 69.4% to 58.9% over the same period.
And there’s another caveat: A high percentage of adults are not being screened or treated for high cholesterol levels. Screening deficiencies may occur because there’s a lack of consensus on the age at which testing should begin.
“The current guidelines are overly complicated, and a simplified risk-based approach is supported by the current data,” note J. Michael Gaziano, MD, MPH, and Thomas A. Gaziano, MD, MSc, of Brigham and Women’s Hospital, in an accompanying JAMA editorial.
I don’t eat meat. So I can swear up and down about the power of veggies. Plant nutrients protect against cancer and heart disease, fiber promotes weight-loss and other things scientists have yet to figure out.
And now, new research suggests organic foods may reverse our country’s health misfortunes, like slowing the aging process and limiting pesticide exposure.
Here are some bullet points from the Organic Center’s report, Organic Food and a Healthier Future:
Via TreeHugger.Read More:Could Organic Foods Save Our Health?