News
Low blood vitamin D concentration may increase mortality risk
17 October 2012
Low levels of vitamin D are associated with increased mortality in older African American and Caucasian adults, says a new US study.
28 September 2009
A combination of omega-3 fatty acids and coenzyme Q10 may decrease blood pressure and heart rate in kidney disease patients, reports a new study.
The results of the randomized controlled trial showed that people with chronic kidney disease (CKD) receiving omega-3 fatty acids (4 grams) for 8 weeks experienced a 3.3 and 2.9 mmHg decrease in systolic and diastolic blood pressure, and a reduction of heart rate of 4.0 beats per minute (1). Furthermore, triglyceride levels decreased by 24 percent in this group.
In the group receiving omega-3 fatty acids plus coenzyme Q10 (200 mg), systolic and diastolic blood pressure improved by 2.7 and 3.4 mmHg, respectively. CoQ10 did not benefit blood pressure and was associated with a slight increase in heart rate.
The researchers commented that the finding of an interaction between omega-3 fatty acids and CoQ10 on blood pressure is difficult to explain in view of the lack of effect of CoQ10 alone on blood pressure and needs confirmation.
According to the publication, CKD increases the risk of heart disease two- to 50-fold and increases the prevalence of all-cause mortality and hospitalization. Modifiable risk factors include high blood pressure (hypertension). By lowering blood pressure, omega-3 fatty acids may reduce cardiovascular risk in non-diabetic patients with moderate-to-severe CKD.
17 October 2012
Low levels of vitamin D are associated with increased mortality in older African American and Caucasian adults, says a new US study.
24 January 2014
According to a new study from France increased intakes of vitamin C may reduce the risk of developing hemorrhagic stroke.
1 October 2012
Vegetarian diets have been practiced since ancient times. The popularity of vegetarian diets in recent years has been fuelled by ethical considerations, health concerns, environmental issues, and reli-gious factors. The reason a person chooses to be vegetarian influences the pattern of foods they consume, from only eating plant foods to permitting dairy and/or egg products in the diet. When a vegetarian diet is appropriately planned, it can be nutritionally adequate for individuals through all stages of the life cycle and can promote health and lower the risk of major chronic diseases. Avoiding nutrient-dense meat or animal-based diets means paying close attention to the diet in order to ensure balanced nutrition and an adequate micronutrient intake.