David Vaughan
www.foodpharmacy.com <http://www.foodphar
From: www.naturalstandard.com <http://www.naturals
A new study supports consuming eggs in moderation after finding no evidence
that eggs increase the risk of cardiovascular disease.
Conditions that affect the heart or blood vessels are collectively known as
cardiovascular diseases. These include atherosclerosis (hardening of the
arteries), coronary artery disease, heart valve disease, arrhythmia
(irregular heartbeat), heart failure, high blood pressure, low blood
pressure, shock, endocarditis (bacterial infection of the heart), diseases
of the aorta and its branches, disorders of the peripheral vascular system
and congenital heart disease.
Reducing dietary cholesterol is important for preventing cardiovascular
disease (CVD). Researchers from Harvard Medical School explained that
although eggs are high in cholesterol, there is limited and inconsistent
evidence that egg consumption increases CVD risk and mortality.
The researchers examined the association between egg consumption and
cardiovascular disease in 21,327 participants from the Physicians' Health
Study I. Egg consumption was assessed with an abbreviated food
questionnaire.
After an average follow-up of 20 years, 1,550 new heart attacks, 1,342
incident strokes and 5,169 deaths occurred. The study found that egg
consumption was not associated with incident heart attack or stroke.
The study authors concluded that occasional egg consumption does not seem to
influence the risk of CVD in males. However, egg consumption was positively
correlated with mortality, especially in diabetic subjects.
Integrative therapies with strong scientific evidence in the treatment of
heart conditions include beta-glucan, beta-sitosterol, niacin, omega-3 fatty
acids, policosanol, psyllium, red yeast rice and soy. These can be ingested
through a healthy diet in addition to eggs.
Beta-glucan is a fiber that comes from the cell walls of algae, bacteria,
fungi, yeasts and plants. Numerous trials have examined the effects of oral
beta-glucan on cholesterol. Small reductions in total and low density
lipoprotein (LDL) cholesterol ("bad" cholesterol) have been reported. Little
to no significant changes have been noted to occur on triglyceride levels or
high density lipoprotein (HDL) cholesterol ("good" cholesterol) levels.
Beta-sitosterol is found in plant-based foods such as fruits, vegetables,
soybeans, breads, peanuts and peanut products. It is also found in bourbon
and oils. Many human and animal studies have found that supplementation of
beta-sitosterol into the diet decreases total serum cholesterol as well as
low-density lipoprotein cholesterol.
Niacin, also known as vitamin B3 or nicotinic acid, is a well-accepted
treatment for high cholesterol. Multiple studies show that niacin (not
niacinamide) has significant benefits on levels of high-density cholesterol.
Niacin has been shown to produce better results than prescription drugs.
There are also benefits on levels of low-density cholesterol, although these
effects are less dramatic.
Omega-3 fatty acids are found in fish oil and certain plant/nut oils. Fish
oil contains both docosahexaenoic acid (DHA) and eicosapentaenoic acid
(EPA). Multiple human trials report small reductions in blood pressure with
intake of omega-3 fatty acids. There is strong scientific evidence from
human trials that omega-3 fatty acids from fish or fish oil supplements (EPA
+ DHA) significantly reduce blood triglyceride levels. Benefits appear to be
dose-dependent. Fish oil supplements also appear to cause small improvements
(increases) in high-density lipoprotein. However, increases (worsening) in
low-density lipoprotein levels are also observed. The American Heart
Association has published recommendations for EPA + DHA. Because of the risk
of bleeding from omega-3 fatty acids, a qualified healthcare provider should
be consulted prior to starting treatment with supplements.
Policosanol is a natural mixture of alcohols derived from plant-based waxes
that has been shown to lower cholesterol. Policosanol has been used and
recommended to treat high cholesterol (hypercholesterolem
studies have analyzed the effects of policosanol on cholesterol levels and
have found benefits. At this time, the evidence supporting the efficacy of
this agent is compelling, although greater acceptance in the U.S. market may
await additional larger studies.
Psyllium, also known as ispaghula, comes from the husks of the seeds of
Plantago ovata. Psyllium is well studied as a lipid-lowering agent with
generally modest reductions seen in blood levels of total cholesterol and
low-density lipoprotein. Because only small reductions have been observed,
people with high cholesterol should discuss the use of more potent agents
with their healthcare providers. Effects have been observed in adults and
children, although long-term safety in children is not established.
Red yeast rice (RYR) is the product of yeast (Monascus purpureus) grown on
rice. Since the 1970s, human studies have reported that red yeast lowers
blood levels of total cholesterol, low-density lipoprotein/
triglyceride levels. Other products containing red yeast rice extract can
still be purchased. However, these products may not be standardized and
effects are unpredictable. For lowering cholesterol, there is better
evidence for using prescription drugs such as lovastatin.
Soy is a subtropical plant native to southeastern Asia. Numerous human
studies report that adding soy protein to the diet can moderately decrease
blood levels of total cholesterol and low-density lipoprotein. Small
reductions in triglycerides may also occur, while high-density lipoprotein
does not seem to be significantly altered. It is unknown if products
containing isolated soy isoflavones have the same effects as regular dietary
intake of soy protein.
For more information on these therapies, please visit Natural Standard's
Foods,
www.foodpharmacy.com <http://www.foodphar
From: www.naturalstandard.com <http://www.naturals
A new study supports consuming eggs in moderation after finding no evidence
that eggs increase the risk of cardiovascular disease.
Conditions that affect the heart or blood vessels are collectively known as
cardiovascular diseases. These include atherosclerosis (hardening of the
arteries), coronary artery disease, heart valve disease, arrhythmia
(irregular heartbeat), heart failure, high blood pressure, low blood
pressure, shock, endocarditis (bacterial infection of the heart), diseases
of the aorta and its branches, disorders of the peripheral vascular system
and congenital heart disease.
Reducing dietary cholesterol is important for preventing cardiovascular
disease (CVD). Researchers from Harvard Medical School explained that
although eggs are high in cholesterol, there is limited and inconsistent
evidence that egg consumption increases CVD risk and mortality.
The researchers examined the association between egg consumption and
cardiovascular disease in 21,327 participants from the Physicians' Health
Study I. Egg consumption was assessed with an abbreviated food
questionnaire.
After an average follow-up of 20 years, 1,550 new heart attacks, 1,342
incident strokes and 5,169 deaths occurred. The study found that egg
consumption was not associated with incident heart attack or stroke.
The study authors concluded that occasional egg consumption does not seem to
influence the risk of CVD in males. However, egg consumption was positively
correlated with mortality, especially in diabetic subjects.
Integrative therapies with strong scientific evidence in the treatment of
heart conditions include beta-glucan, beta-sitosterol, niacin, omega-3 fatty
acids, policosanol, psyllium, red yeast rice and soy. These can be ingested
through a healthy diet in addition to eggs.
Beta-glucan is a fiber that comes from the cell walls of algae, bacteria,
fungi, yeasts and plants. Numerous trials have examined the effects of oral
beta-glucan on cholesterol. Small reductions in total and low density
lipoprotein (LDL) cholesterol ("bad" cholesterol) have been reported. Little
to no significant changes have been noted to occur on triglyceride levels or
high density lipoprotein (HDL) cholesterol ("good" cholesterol) levels.
Beta-sitosterol is found in plant-based foods such as fruits, vegetables,
soybeans, breads, peanuts and peanut products. It is also found in bourbon
and oils. Many human and animal studies have found that supplementation of
beta-sitosterol into the diet decreases total serum cholesterol as well as
low-density lipoprotein cholesterol.
Niacin, also known as vitamin B3 or nicotinic acid, is a well-accepted
treatment for high cholesterol. Multiple studies show that niacin (not
niacinamide) has significant benefits on levels of high-density cholesterol.
Niacin has been shown to produce better results than prescription drugs.
There are also benefits on levels of low-density cholesterol, although these
effects are less dramatic.
Omega-3 fatty acids are found in fish oil and certain plant/nut oils. Fish
oil contains both docosahexaenoic acid (DHA) and eicosapentaenoic acid
(EPA). Multiple human trials report small reductions in blood pressure with
intake of omega-3 fatty acids. There is strong scientific evidence from
human trials that omega-3 fatty acids from fish or fish oil supplements (EPA
+ DHA) significantly reduce blood triglyceride levels. Benefits appear to be
dose-dependent. Fish oil supplements also appear to cause small improvements
(increases) in high-density lipoprotein. However, increases (worsening) in
low-density lipoprotein levels are also observed. The American Heart
Association has published recommendations for EPA + DHA. Because of the risk
of bleeding from omega-3 fatty acids, a qualified healthcare provider should
be consulted prior to starting treatment with supplements.
Policosanol is a natural mixture of alcohols derived from plant-based waxes
that has been shown to lower cholesterol. Policosanol has been used and
recommended to treat high cholesterol (hypercholesterolem
studies have analyzed the effects of policosanol on cholesterol levels and
have found benefits. At this time, the evidence supporting the efficacy of
this agent is compelling, although greater acceptance in the U.S. market may
await additional larger studies.
Psyllium, also known as ispaghula, comes from the husks of the seeds of
Plantago ovata. Psyllium is well studied as a lipid-lowering agent with
generally modest reductions seen in blood levels of total cholesterol and
low-density lipoprotein. Because only small reductions have been observed,
people with high cholesterol should discuss the use of more potent agents
with their healthcare providers. Effects have been observed in adults and
children, although long-term safety in children is not established.
Red yeast rice (RYR) is the product of yeast (Monascus purpureus) grown on
rice. Since the 1970s, human studies have reported that red yeast lowers
blood levels of total cholesterol, low-density lipoprotein/
triglyceride levels. Other products containing red yeast rice extract can
still be purchased. However, these products may not be standardized and
effects are unpredictable. For lowering cholesterol, there is better
evidence for using prescription drugs such as lovastatin.
Soy is a subtropical plant native to southeastern Asia. Numerous human
studies report that adding soy protein to the diet can moderately decrease
blood levels of total cholesterol and low-density lipoprotein. Small
reductions in triglycerides may also occur, while high-density lipoprotein
does not seem to be significantly altered. It is unknown if products
containing isolated soy isoflavones have the same effects as regular dietary
intake of soy protein.
For more information on these therapies, please visit Natural Standard's
Foods,
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