News
Low magnesium levels may increase stroke risk
14 April 2009
Study suggests that increasing levels of magnesium could decrease the risk of stroke by 25% through beneficial effects on blood pressure and diabetes.
03 May 2012
According to a new US study, low blood vitamin D levels seem to be associated with increased rejection and infections after lung transplantation.
In the study, blood vitamin D concentrations of 102 patients who underwent a lung transplant were measured within 100 days prior to or following surgery (1). At the beginning of the study twenty-one patients had normal vitamin D levels and 81 were deficient. After surgery the rejection rate in the deficient group was more than double that of the non-deficient group. Infections also were more frequent in the deficient group than in the non-deficient group. In addition, the mortality rate of vitamin D deficient patients one year after transplant was nearly five times higher than those who were not deficient.
The researchers concluded that given the high prevalence of vitamin D deficiency in lung transplant patients and the growing evidence that this micronutrient helps the immune system tolerate the organ, optimal levels of vitamin D are critical for positive outcomes in these patients. Thus, all vitamin D deficient patients should receive supplements to normalize blood levels prior to lung transplant.
14 April 2009
Study suggests that increasing levels of magnesium could decrease the risk of stroke by 25% through beneficial effects on blood pressure and diabetes.
1 June 2010
“As part of a randomized, placebo-controlled study, B-vitamins (25 mg vitamin B6, 2.5 mg vitamin B9 plus 1 mg vitamin B12 daily) were administered to 238 diabetics to explore whether these vitamins slow the progression of damage to the kidneys caused by diabetes (diabetic nephropathy) and prevent cardiovascular diseases (1).
30 March 2016
A study from Ireland has shown that intake of vitamin E raises blood plasma α-tocopherol levels, which in turn leads to raised blood levels of PUFAs (polyunsaturated fatty acids), including the omega-3 fatty acids DHA, EPA and ALA.