News
Increased intakes of magnesium may reduce risk of cardiovascular disease
19 June 2013
According to a new US review, elevated blood concentrations and intakes of magnesium may decrease the risk of developing cardiovascular disease by 30 %.
28 April 2014
According to a new US study a low dietary vitamin D intake in mid-life seems to be linked to a higher total mortality among hypertensive subjects.
The cohort study used food questionnaires to estimate the intakes of vitamin D of 8006 Japanese American men aged 45 to 68 and documented cases of death during 45 years (1). The study results showed that among participants with hypertension those with the highest vitamin D intakes were significantly less likely
to die than those with the lowest intakes.
The researchers commented that vitamin D may have heart protective effects which support health in gene- ral. They noted that the used calculations of nutrient intake were crude estimates of vitamin D status based on food questionnaires. As people in general are not very good at recording what and how much they eat, vitamin concentrations in blood, tissue or urine are the most accurate reflection of the nutritional status. An earlier meta-analysis of 12 studies reported a 20 nmol/L increase in blood serum vitamin D3 concentrations was associated with an 8% decrease in all-cause mortality (2).
19 June 2013
According to a new US review, elevated blood concentrations and intakes of magnesium may decrease the risk of developing cardiovascular disease by 30 %.
15 September 2015
Dr Rima Obeid, Junior Fellow at the Aarhus Institute of Advanced Studies, of Aarhus University, Denmark, cites low serum folate levels in European women as the reason why there has been no reduction in the incidence in spina bifida and other neural tube defects over the last ten years. She also comments that recent advice from some European Nutritional Societies, reducing the required intake level of folate for young women is only likely to aggravate the problem.
31 March 2010
Increased intakes of omega-3 fatty acids may decrease the risk of heart disease and heart attack in people with low fish intakes, according to a new study.