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LE Magazine August 2002
Reducing
heart disease risk
In recent years, research has brought to light a host of
factors that can heighten or reduce the risk of heart disease.
For example, growing evidence suggests that regular intake of
omega-3 fatty acids reduces the chance of heart attack and
sudden death in both sexes. A recent study found that healthy
men with high blood levels of omega-3 fatty acids were 81%
less likely to experience sudden death from a cardiac event.
Since data shows that over 50% of people who suffer fatal
cardiac events don’t have any warning signs or previous
history of heart disease, omega-3 fatty acids may be a sound
preventive strategy [NEJM
2002 Apr 11;346(15):1113-1118]. Another study that tracked
85,000 women over a 16-year period reported that consuming
fish at least five times a week lowered the risk of coronary
heart disease (CHD) by more than one third and the risk of
fatal heart attack by half [JAMA 2002;287:1815-1821].
Meanwhile, several studies suggest that increasing coenzyme
Q10 (CoQ10) intake, which is essential for antioxidant
function among lipids and mitochondrial energy production, can
improve cardiac function and help deter cardiovascular
disease. One study found that, in older people (over 70)
undergoing cardiac surgery, taking CoQ10 (300 mg/day) orally
for about two weeks prior to surgery resulted in reduced
post-surgical myocardial damage, a shorter hospital stay and
better recovery [Ann N Y Acad
Sci 2002 Apr;959:355-9]. Low levels of CoQ10 have been
linked to heart failure, lipid disorders and hypertension,
among other problems.
Likewise, scientists have successfully identified culprits
that can increase risk, such as fibrinogen (Fib) and
homocysteine (tHcy). A study of over 2000 high-risk patients
found that combined high levels of fibrinogen and homocysteine
increased the risk of death approximately five-fold.
Fibrinogen is responsible for aiding the blood coagulation
process, but abnormally high levels can create dangerous blood
clots. Homocysteine levels escalate with advancing age, and
chronically high levels affect 30% to 40% of healthy elderly
people. Moreover, researchers examining these risk markers in
600 hospitalized elderly patients (ages 65 to 102) found high
homocysteine levels affect 60% to 70% of older people with
serious chronic conditions, such as vascular disease,
cognitive impairment and diabetes. The researchers suggest
that malnutrition and digestive problems may lead to certain
vitamin deficiencies (i.e. B vitamins), which can adversely
affect homocysteine levels [Metabolism 2001;50(12):
1466-71].
—Angela
Pirisi
Fish oils
help battle diabetes
The heart protective benefits of omega-3 fatty acids found
in fish oil have been frequently reported in the press in
recent years, since studies have shown them to protect against
atherosclerosis and heart disease, possibly by reducing
platelet aggregation. One particular area that researchers
have been interested in examining is the potential benefits of
omega-3 on diabetes.
Researchers have found that fish oils improve glucose
control, among other things. The latest findings from
Louisiana State University indicate that they help improve
insulin resistance, a pre-diabetic condition. The study
involved 12 overweight individuals predisposed to Type II
diabetes, who were asked to supplement with 1.8 grams of DHA
(docosahexaenoic acid) daily for 12 weeks. Results showed that
insulin function improved in 70% of the study participants,
and significantly in 50% of them. These results suggest that
omega-3 fatty acids from fish oil may help keep diabetes from
developing.
People with Type II diabetes often have high triglycerides,
cholesterol and blood pressure, which compound their risk of
heart disease. Canadian scientists found that supplementing
with fish oil capsules (about 2.0 grams/day) for three months
markedly lowered triglycerides in Type II diabetes patients
[Diabetes Care 1996
May;19:463-67]. Other study findings from Norway show that
taking a fish oil supplement (3.4 grams of eicosapentaenoic
acid and docosahexaenoic acid combined) for 16 weeks lowered
blood pressure (both systolic and diastolic) significantly in
obese people with hypertension without adversely affecting
glucose control [Annals of Internal
Medicine 1995 Dec 15;123(12): 911- 918].
—AP
Tomatoes
protect women's heart health
Results presented at the annual meeting of the American
College of Cardiology, Atlanta (March 2002) suggest that high
blood levels of lycopene can reduce heart disease risk in
middle-aged women by one third. The study involved tracking
1000 post-menopausal women with cardiovascular disease
enrolled in the ongoing Women’s Health Study. Researchers
looked at data from blood levels of lycopene collected in
1992, as well as examined their diets, physical activity and
cholesterol levels. However, the researchers behind the
findings are treading cautiously for now, trying first to
figure out whether dietary lycopene consumption directly
correlates with higher blood levels of the carotenoid.
Several studies to date have indicated that consuming
lycopene-rich tomato products reduces the risk of
cardiovascular disease. In a multicenter, case-controlled
study of heart attack patients with 10 European countries,
biopsied adipose tissue samples, used as a marker of long-term
antioxidant exposure instead of blood levels, revealed that
lycopene was the only protective antioxidant [Am J Epidemiol 1997 Oct
15;146(8):618-26].
In other research using dietary intake as a measure,
University of Toronto investigators found that consuming one
to two servings per day of tomato juice, spaghetti sauce and
concentrated lycopene for one week doubled blood levels of
lycopene, while notably lowering oxidized LDL levels [Lipids 1998 Oct;33(10): 981-4].
Lycopene is believed to slow the progression of
atherosclerosis by inhibiting the oxidation of low-density
lipoproteins (LDL), or the “bad” cholesterol.
Meanwhile, low blood levels of carotenoids have been found to
increase the risk of a second heart attack in smokers [Am J Clin Nutr 1996;63:559-65], as
well the risk of developing and dying from coronary artery
disease [BMJ
1997;314:629-33].
—AP
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