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An Egg A Day Might Reduce Your Risk Of Heart Disease, Study Says

Eating an egg a day may lower your risk of cardiovascular disease, a study of more than 400,000 adults in China suggests.

Daily egg eaters had an 18% lower risk of heardying from cardiovascular disease, which manifests as heart attacks and strokes, compared with adults who avoided eggs, according to the research published Monday in the journal Heart.

Commonly called heart disease, cardiovascular disease includes heart failure, arrhythmias and heart valve problems in addition to strokes and attacks. Raised blood pressure, carrying too much weight or obesity, and elevated blood sugar all contribute to the risk of cardiovascular disease, which is triggered by unhealthy diet, physical inactivity, smoking and harmful use of alcohol.

‘Controversial’ nutrition source

In the past, doctors sometimes warned patients to avoid eating too many eggs.

Though eggs contain high-quality protein and other positive nutritional components, they also have high amounts of cholesterol, which was thought might be harmful, explained Canqing Yu, a co-author of the study and an associate professor in the Peking University School of Public Health in Beijing.

Yet “existing studies on the association between egg and cardiovascular diseases are controversial due to small sample size and limited information,” Yu wrote in an email. Past studies have provided only limited evidence from the Chinese population, “which have huge differences in dietary habits, lifestyle behaviors and diseases patterns,” Yu said.

These are among the reasons why he and his colleagues decided to investigate the relationship between eating eggs and cardiovascular disease.

To begin, they used information from an ongoing study of half a million adults living in 10 regions of China. They concentrated on 416,213 participants who’d never been diagnosed with cancer, cardiovascular disease or diabetes.

Slightly more than 13% of these adults, ranging in age from 30 to 79, said they ate about an egg a day while just over 9% reported never or very rarely enjoying an egg. Nearly all the participants ate chicken, not duck, eggs, Yu noted.

Over nearly nine years, the research team tracked this select group. They focused on major coronary events, such as heart attacks and strokes, including hemorrhagic strokes – when a blood vessel bursts in the brain due, usually, to uncontrolled high blood pressure – and ischemic strokes – when a blood vessel feeding the brain becomes blocked, usually by a blood clot.

“Cardiovascular diseases are the leading cause of deaths in China, which accounted for half of the total mortality,” Yu said. “Stroke, including hemorrhagic and ischemic stroke, is the first cause of premature death, followed by ischemic heart disease.”

egg

During follow-up, 9,985 people died of cardiovascular disease, and an additional 5,103 major coronary events occurred. Nearly 84,000 other participants were diagnosed with heart disease in this time period.

Analyzing the data, the researchers found that eating about an egg a day related to a lower risk of heart disease compared with not eating eggs.

In fact, participants who ate up to one egg daily had a 26% lower risk of hemorrhagic stroke, which is more common in China than in the United States or other high-income countries. Additionally, the egg eaters had a 28% lower risk of dying from this type of stroke.

Finally, egg eaters also enjoyed a 12% reduced risk of ischemic heart disease, which is diagnosed in those who show the early signs of gridlocked blood flow to the brain.

Based on the results, Yu said, eating eggs in moderation – less than one a day – is associated with a lower incidence of cardiovascular diseases, especially hemorrhagic stroke. Even more, the new research is “by far the most powerful project to detect such an effect,” he said.

On the downside, the research team collected only “crude information” about egg consumption from participants, and this prevented them from estimating effects “more precisely,” Yu said. “We should [also] be cautious when interpreting our results in a context of different dietary and lifestyle characteristics from China.”

Part of a healthy diet

Caroline Richard, an assistant professor of agricultural life and environmental sciences at the University of Alberta in Edmonton, said the new study is simply observational and so cannot show a direct cause and effect between eating eggs and risk of heart disease.

“Saying that, this is a very large study, and that in itself is a strength, and the researchers have done the best possible job to control for other factors,” said Richard, who was not involved in the research.
Her own systematic review of studies showed that when participants are provided with between six and 12 eggs a week, no change occurs in major cardiovascular risk factors, including higher rates of blood sugar, inflammation and cholesterol.

“Several studies in our review observed a positive effect of egg consumption on HDL cholesterol,” or “good” cholesterol, she added.

The new study, then, “delivers a similar message” that “egg consumption does not increase the risk of developing a cardiovascular disease,” Richard said.

Some studies have suggested that consuming eggs increases the risk of diabetes, she said.

“In this study however, they didn’t assess the risk of developing diabetes, which may be because diabetes is a newer disease in the Chinese population and there is not good documentation of who has it,” Richard said. Still, she noted, “this will be very important data for helping develop dietary prevention guidelines in China.”

Cardiovascular disease, which takes the lives of 17.7 million people every year, is the leading cause of death and disability worldwide, according to the World Health Organization. Cardiovascular disease causes nearly a third – 31% – of all global deaths each year.

“Overall, I would say that consuming egg as part of a healthy diet does not increase the risk of cardiovascular disease, and we now have another carefully done study to support that,” Richard said.

 
By Susan Scutti, CNN      Mon May 21, 2018
 
source: www.cnn.com
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If You’re Looking For A Healthy Heart, Go Nuts!

Eating 28 g of peanuts or tree nuts at least twice a week reduced the risk of heart attack or stroke by 15 per cent and 23 per cent, respectively

If you’re looking for foods to keep your heart in tip-top shape, add nuts to your smart-snacking list.

According to a new study from Harvard University and Brigham and Women’s Hospital in Boston, published in the Journal of the American College of Cardiology, eating nuts regularly can help prevent heart attack and stroke, and lower the odds of dying from cardiovascular disease.

What’s more, it seems that some types of nuts deliver stronger heart benefits than others.

For the study, researchers followed 289,000 healthy men and women for up to 32 years. They analyzed participants’ diets every two years and reviewed medical records for a diagnosis of heart attack or stroke and identified cardiovascular deaths.

Compared with people who never or almost never ate nuts (any type of nut, including peanuts), participants who ate one serving (28 g) at least five times a week were 20 per cent less likely to suffer a heart attack or stroke, either fatal or nonfatal. (Peanuts are classified as legumes, not tree nuts.)

After analyzing specific types of nuts, it was found that eating 28 g of peanuts or tree nuts at least twice a week reduced the risk of heart attack or stroke by 15 per cent and 23 per cent, respectively. (Tree nuts include almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pistachios and walnuts).

Walnuts, though, delivered a stronger protective punch. Participants who ate a 28 g serving just once a week had a 21 per cent lower risk of coronary heart disease. When stroke risk was considered separately, only walnuts and peanuts were found to offer significant protection.

This research was observational (e.g., it followed the habits of participants over years and associated them with health outcomes), so it doesn’t prove that eating nuts prevented heart attack or stroke.

However, a recent randomized trial – the gold standard for establishing cause and effect – revealed that a Mediterranean diet supplemented with 30 g of nuts lowered the risk of heart attack, stroke or death from cardiovascular disease by 30 per cent.

How nuts protect your heart
Nuts are high in heart-healthy unsaturated fats, plant protein, fibre and many nutrients (e.g., B vitamins, vitamin E, potassium, magnesium) and phytochemicals believed to benefit the heart.

A regular intake of nuts has been shown to lower LDL (bad) cholesterol and blood pressure, dampen inflammation, enhance blood vessel function and improve how the body uses insulin.

Nuts also contain flavonoids, phytochemicals that are metabolized by gut bacteria and, in so doing, may contribute cardiovascular benefits.

 



What about the calories?
Nuts are high in calories, mostly from fat. Yet, there’s no scientific evidence that eating nuts on a regular basis causes weight gain.

Rather, studies suggest that nut eaters experience less weight gain and have a lower risk of obesity than people who don’t eat them, likely because eating them increases satiety.

Even so, I don’t recommend you eat more than a small handful or two each day.

One cup of peanuts, for instance, delivers 857 calories, half a day’s worth for some people.

Limit your serving of raw or dry roasted nuts to 28 grams (one ounce).

Notable nutrients in nuts (per 28 g serving)

Almonds. Per 28 g (22 nuts): 170 calories, 6 g protein, 15 g fat, 3 g fibre

Notable: 7 mg vitamin E, nearly half a day’s worth for adults

Brazil nuts. Per 28 g (6 nuts): 187 calories, 4 g protein, 19 g fat, 2 g fibre

Notable: 107 mg magnesium (25 per cent of a day’s worth) and nearly 10 times the daily requirement for selenium, needed for antioxidant protection and thyroid function

Cashews. Per 28 g (18 nuts): 163 calories, 4 g protein, 13 g fat, 1 g fibre

Notable: 74 mg magnesium (adults need 400 mg a day)

Hazelnuts: Per 28 g (18 nuts): 183 calories, 4 g protein, 18 g fat, 3 g fibre

Notable: 4.3 mg vitamin E (adults need 15 mg a day)

Peanuts. Per 28 g (28 nuts): 166 calories, 7 g protein, 14 g fat, 2.4 g fibre

Notable: 4 mg niacin (one-quarter of a day’s worth); resveratrol, a phytochemical thought to contribute to longevity

Pecans: Per 28 g (20 halves): 201 calories, 2.7 g protein, 21 g fat, 4 g fibre

Notable: 6.7 mg gamma tocopherol, an anti-inflammatory form of vitamin E thought to protect against heart disease and prostate cancer

Pistachios. Per 28 g (49 nuts): 162 calories, 6 g protein, 13 g fat, 2 g fibre

Notable: 6.6 mg gamma tocopherol

Walnuts: Per 28 g (14 halves): 185 calories, 4.3 g protein, 18. 5 g fat, 2 g fibre

Notable: 2.6 g alpha linolenic acid (ALA), a plant omega-3 fat; women need 1.1 g a day and men require 1.6 g. (Walnuts are the only nut that contains ALA.)

LESLIE BECK   NOVEMBER 26, 2017
FOLLOW LESLIE BECK ON TWITTER @LESLIEBECKRD


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Owning A Dog Is Good For Your Heart — Study Says What We All Knew

It seems unconditional love from a fluffy, drooling canine is one key to a healthier life — as many people already expected.

A study of more than 3.4-million people revealed that having a dog in the house is linked to living a longer life. The research, published in Scientific Reports by Uppsala University in Sweden, reviewed a national registry of people aged 40 to 80 for up to 12 years. Just over 13 per cent were dog owners.

By evaluating health records, it found that registered dog owners had a lower risk of having heart attacks and other life-threatening conditions. It said owning a dog cuts down the risk of death from cardiovascular disease by 36 per cent for people that live alone.

There is a slightly lower benefit to owning a canine for those who don’t live alone — the risk was cut by only 15 per cent. Researchers even considered other factors such as smoking and body weight to make sure the results were as accurate as possible.

While the study stops short of determining a direct “causal effect” between dog ownership and lower heart disease, it indicates that dog owners may have better health because they stay active by walking their pets, even in bad weather.

A new study says owning a dog can lower chances of developing heart problems.

It adds that having a fluffy friend could also help ease feelings of isolation, depression and stress.

“Dog ownership is associated with a lower risk of cardiovascular disease in single households and with a reduced risk of cardiovascular and all-cause death in the general population,” the study concludes.

And it’s just one of many studies that have come to a similar conclusion about the health benefits of owning a dog.

Earlier this year, a study found that seniors who own a dog spend an average of 22 more minutes per day staying active and take an additional 2,760 steps per day.

Dogs have also been found to improve mental health in children, and help soothe stress for travellers nervous about their flight and students during exams.

— With files from Global News reporter Tania Kohut

By Maham Abedi   National Online Journalist, Breaking News    November 17, 2017
source: Global News


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Drinking Coffee Linked To Lower Risk Of Heart Failure And Stroke

U.S. research has suggested yet another health benefit of drinking coffee, finding that it may decrease the risk of developing heart failure or having a stroke.

Previous research has already suggested that drinking coffee may also reduce the risk of certain cancers, diabetes, cardiovascular disease, multiple sclerosis, and even reduce the risk of mortality.

For the new study, the team of researchers gathered data from the long-running Framingham Heart Study, which includes information about what people eat and their cardiovascular health, to look at a possible link between the popular drink and the risk of heart failure and stroke.

They used machine learning to analyze the data, which works by finding associations within it, similar to the way that online shopping sites can use your shopping history to predict which other products you may also like.

The preliminary research showed that compared with non-coffee drinkers, drinking coffee was associated with a 7 per cent lower risk of developing heart disease and an 8 per cent lower risk of having a stroke with every additional cup of coffee consumed per week.

New research adds to the growing body of evidence that
drinking coffee may have numerous health benefits

The team then checked the validity of the results from the machine learning analysis by using traditional analysis in two studies with similar sets of data, the Cardiovascular Heart Study and the Atherosclerosis Risk In Communities Study.

The results backed up what the machine learning analysis had found, with the association between drinking coffee and a decreased risk of heart failure and stroke consistently noted in all three studies.

However, although this type of study design shows an observed association, the researchers did point out that it does not prove cause and effect.

While many of the risk factors for heart failure and stroke are well known, the researchers believe it is likely that there are as-yet unidentified risk factors. One potential risk factor identified by machine-learning analysis was red meat consumption, however further research on how red meat consumption may affect the risk of heart failure or stroke is needed.

The American Heart Association suggests limiting red meat, which is high in saturated fat, and following a healthy diet which emphasizes fruit, vegetables, whole grains, low-fat dairy products, poultry and fish.

The findings were presented at the American Heart Association’s Scientific Sessions 2017, taking place November 11 to 15.

Relaxnews   Published Wednesday, November 15, 2017


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Garlic: Proven Health Benefits

Garlic (Allium sativum), is used widely as a flavoring in cooking, but it has also been used as a medicine throughout ancient and modern history; it has been taken to prevent and treat a wide range of conditions and diseases.

Garlic belongs to the genus Allium and is closely related to the onion, rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its health and therapeutic benefits.

This article will look at the potential health benefits of garlic and cover any research that supports the claims.

In this article:

  1. Garlic for food and medicine – a brief history
  2. Garlic is used widely today for its therapeutic properties
  3. Health benefits of garlic – scientific studies


Fast facts on garlic

  • In many countries, garlic has been used medicinally for centuries.
  • Garlic may have a range of health benefits, both raw and cooked.
  • It may have significant antibiotic properties.

 

Garlic for food and medicine – a brief history

Garlic has been used all over the world for thousands of years. Records indicate that garlic was in use when the Giza pyramids were built, about 5,000 years ago.

Richard S. Rivlin wrote in the Journal of Nutrition that the ancient Greek physician Hippocrates (circa. 460-370 BC), known today as “the father of Western medicine,” prescribed garlic for a wide range of conditions and illnesses. Hippocrates promoted the use of garlic for treating respiratory problems, parasites, poor digestion, and fatigue.

The original Olympic athletes in Ancient Greece were given garlic – possibly the earliest example of “performance enhancing” agents used in sports.

From Ancient Egypt, garlic spread to the advanced ancient civilizations of the Indus Valley (Pakistan and western India today). From there, it made its way to China.

According to experts at Kew Gardens, England’s royal botanical center of excellence, the people of ancient India valued the therapeutic properties of garlic and also thought it to be an aphrodisiac. The upper classes avoided garlic because they despised its strong odor, while monks, “…widows, adolescents, and those who had taken up a vow or were fasting, could not eat garlic because of its stimulant quality.”

Throughout history in the Middle East, East Asia, and Nepal, garlic has been used to treat bronchitis, hypertension (high blood pressure), TB (tuberculosis), liver disorders, dysentery, flatulence, colic, intestinal worms, rheumatism, diabetes, and fevers.

The French, Spanish, and Portuguese introduced garlic to the New World.

Garlic is used widely today for its therapeutic properties

Currently, garlic is widely used for several conditions linked to the blood system and heart, including atherosclerosis (hardening of the arteries), high cholesterol, heart attack, coronary heart disease, and hypertension.

Garlic is also used today by some people for the prevention of lung cancer, prostate cancer, breast cancer, stomach cancer, rectal cancer, and colon cancer.

It is important to add that only some of these uses are backed by research.

A study published in the journal Food and Chemical Toxicology warned that short-term heating reduces the anti-inflammatory effects of fresh raw garlic extracts. This may be a problem for some people who do not like or cannot tolerate the taste and/or odor of fresh garlic.

Health benefits of garlic – scientific studies

Below are examples of some scientific studies published in peer-reviewed academic journals about the therapeutic benefits (or not) of garlic.

Lung cancer risk

People who ate raw garlic at least twice a week during the 7 year study period had a 44 percent lower risk of developing lung cancer, according to a study conducted at the Jiangsu Provincial Center for Disease Control and Prevention in China.

The researchers, who published their study in the journal Cancer Prevention Research, carried out face-to-face interviews with 1,424 lung cancer patients and 4,543 healthy individuals. They were asked about their diet and lifestyle, including questions on smoking and how often they ate garlic.

The study authors wrote: “Protective association between intake of raw garlic and lung cancer has been observed with a dose-response pattern, suggesting that garlic may potentially serve as a chemo-preventive agent for lung cancer.”

Brain cancer

Organo-sulfur compounds found in garlic have been identified as effective in destroying the cells in glioblastomas, a type of deadly brain tumor.

Scientists at the Medical University of South Carolina reported in the journal Cancer that three pure organo-sulfur compounds from garlic – DAS, DADS, and DATS – “demonstrated efficacy in eradicating brain cancer cells, but DATS proved to be the most effective.”

Co-author, Ray Swapan, Ph.D., said “This research highlights the great promise of plant-originated compounds as natural medicine for controlling the malignant growth of human brain tumor cells. More studies are needed in animal models of brain tumors before application of this therapeutic strategy to brain tumor patients.”

Hip osteoarthritis

Women whose diets were rich in allium vegetables had lower levels of osteoarthritis, a team at King’s College London and the University of East Anglia, both in England, reported in the journal BMC Musculoskeletal Disorders. Examples of allium vegetables include garlic, leeks, shallots, onions, and rakkyo.

The study authors said their findings not only highlighted the possible impact of diet on osteoarthritis outcomes but also demonstrated the potential for using compounds that exist in garlic to develop treatments for the condition.

The long-term study, involving more than 1,000 healthy female twins, found that those whose dietary habits included plenty of fruit and vegetables, “particularly alliums such as garlic,” had fewer signs of early osteoarthritis in the hip joint.

Potentially a powerful antibiotic

Diallyl sulfide, a compound in garlic, was 100 times more effective than two popular antibiotics in fighting the Campylobacter bacterium, according to a study published in the Journal of Antimicrobial Chemotherapy.

The Campylobacter bacterium is one of the most common causes of intestinal infections.

Senior author, Dr. Xiaonan Lu, from Washington State University, said, “This work is very exciting to me because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in our food supply.”

Heart protection

Diallyl trisulfide, a component of garlic oil, helps protect the heart during cardiac surgery and after a heart attack, researchers at Emory University School of Medicine found. They also believe diallyl trisulfide could be used as a treatment for heart failure.

Hydrogen sulfide gas has been shown to protect the heart from damage.

However, it is a volatile compound and difficult to deliver as therapy.

Because of this, the scientists decided to focus on diallyl trisulfide, a garlic oil component, as a safer way to deliver the benefits of hydrogen sulfide to the heart.

In experiments using laboratory mice, the team found that, after a heart attack, the mice that had received diallyl sulfide had 61 percent less heart damage in the area at risk, compared with the untreated mice.

In another study, published in the Journal of Agricultural and Food Chemistry, scientists found that garlic oil may help protect diabetes patients from cardiomyopathy.

Cardiomyopathy is the leading cause of death among diabetes patients. It is a chronic disease of the myocardium (heart muscle), which is abnormally thickened, enlarged, and/or stiffened.

The team fed diabetic laboratory rats either garlic oil or corn oil. Those fed garlic oil experienced significantly more changes associated with protection against heart damage, compared with the animals that were fed corn oil.

The study authors wrote, “In conclusion, garlic oil possesses significant potential for protecting hearts from diabetes-induced cardiomyopathy.”

Human studies will need to be performed to confirm the results of this study.

High cholesterol and high blood pressure

Researchers at Ankara University investigated the effects of garlic extract supplementation on the blood lipid (fat) profile of patients with high blood cholesterol. Their study was published in the Journal of Nutritional Biochemistry.

The study involved 23 volunteers, all with high cholesterol; 13 of them also had high blood pressure. They were divided into two groups:

  • The high-cholesterol normotensive group (normal blood pressure).
  • The high-cholesterol hypertensive group (high blood pressure).

They took garlic extract supplements for 4 months and were regularly checked for blood lipid parameters, as well as kidney and liver function.

At the end of the 4 months, the researchers concluded “…garlic extract supplementation improves blood lipid profile, strengthens blood antioxidant potential, and causes significant reductions in systolic and diastolic blood pressures. It also leads to a decrease in the level of oxidation product (MDA) in the blood samples, which demonstrates reduced oxidation reactions in the body.”

In other words, the garlic extract supplements reduced high cholesterol levels, and also blood pressure in the patients with hypertension. The scientists added that theirs was a small study – more work needs to be carried out.

Prostate cancer

Doctors at the Department of Urology, China-Japan Friendship Hospital, Beijing, China, carried out a study evaluating the relationship between Allium vegetable consumption and prostate cancer risk.

They gathered and analyzed published studies up to May 2013 and reported their findings in the Asian Pacific Journal of Cancer Prevention.

The study authors concluded, “Allium vegetables, especially garlic intake, are related to a decreased risk of prostate cancer.”

The team also commented that because there are not many relevant studies, further well-designed prospective studies should be carried out to confirm their findings.

Alcohol-induced liver injury

Alcohol-induced liver injury is caused by the long-term over-consumption of alcoholic beverages.

Scientists at the Institute of Toxicology, School of Public Health, Shandong University, China, wanted to determine whether diallyl disulfide (DADS), a garlic-derived organosulfur compound, might have protective effects against ethanol-induced oxidative stress.

Their study was published in Biochimica et Biophysica Acta.

The researchers concluded that DADS might help protect against ethanol-induced liver injury.

Preterm (premature) delivery

Microbial infections during pregnancy raise a woman’s risk of preterm delivery. Scientists at the Division of Epidemiology, Norwegian Institute of Public Health, studied what impact foods might have on antimicrobial infections and preterm delivery risk.

The study and its findings were published in the Journal of Nutrition.

Ronny Myhre and colleagues concentrated on the effects of Alliums and dried fruits, because a literature search had identified these two foods as showing the greatest promise for reducing preterm delivery risk.

The team investigated the intake of dried fruit and Alliums among 18,888 women in the Norwegian Mother and Child Cohort, of whom 5 percent (950) underwent spontaneous PTD (preterm delivery).

The study authors concluded, “Intake of food with antimicrobial and prebiotic compounds may be of importance to reduce the risk of spontaneous PTD. In particular, garlic was associated with overall lower risk of spontaneous PTD.”

Garlic and the common cold

A team of researchers from St. Joseph Family Medicine Residency, Indiana, carried out a study titled “Treatment of the Common Cold in Children and Adults,” published in American Family Physician.

They reported that “Prophylactic use of garlic may decrease the frequency of colds in adults, but has no effect on duration of symptoms.” Prophylactic use means using it regularly to prevent disease.

Though there is some research to suggest that raw garlic has the most benefits, other studies have looked at overall allium intake, both raw and cooked, and have found benefits. Therefore, you can enjoy garlic in a variety of ways to reap its advantages.

 
Fri 18 August 2017    By Christian Nordqvist Reviewed by Natalie Butler, RD, LD
 


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Cold Weather Increases Heart Failure Risk, Says New Study

Dropping temperatures and changes in atmospheric pressure can lead to an increase in the risk of heart failure for elderly people, according to a large-scale study – and more care needs to be taken to counter the effects.

Previous research has shown that changes in the weather can affect the health of vulnerable people – for example, heat waves and cold spells have been shown to increase disease and even lead to death in people from low-income neighborhoods. The new study, led by researchers at Université Laval and Université de Sherbrooke in Quebec, Canada, reveals the impact of changes in temperature and air pressure on heart failure patients.

“We know that doctors rarely take the weather forecast into account when treating or making recommendations to heart failure patients,” said Prof. Pierre Gosselin, lead author of the study from Universitié Laval in Canada. “So with the extreme differences in temperature due to climate change, we wanted to show how the weather is becoming a more relevant factor. Our study shows that exposure to cold or high-pressure weather could trigger events leading to hospitalization or death in heart failure patients.”

Treating heart failure patients is expensive: according to the Institut Canadien d’Information sur la Santé, people over 65 accounted for 78 percent of patients with the most expensive hospitalization costs per diagnosis between 2011 and 2012 in Canada. Of these, the cost of heart failure ranked third and was estimated at CAN$276 million.

In the new study, the team assessed 112,793 people aged 65 years and older that had been diagnosed with heart failure in Quebec between 2001 and 2011. Patients with heart failure were identified in the Quebec Integrated Chronic Disease Surveillance System (QICDSS) database using the International Classification of Diseases (ICD).

The participants were followed for an average of 635 days. During this time, the researchers measured the mean temperature, relative humidity, atmospheric pressure and air pollutants in the surrounding environment and studied the data to see if there was an association.

The results showed a higher risk of hospitalization or death in the winter period of the year (October to April) compared to the summer period (May to September).

The researchers noticed that the risk to experience hospitalization or death of heart failure cause was increased of 0.7 percent for every 1°C decrease in the mean temperature of the previous seven days. They also found that the risk of heart failure incident increased by 4.5 percent for each increase of 1 kPa in atmospheric pressure.

In other words, a drop of 10°C in the average temperature over seven days, which is common in several countries because of seasonal variations, is associated with an increased risk in being hospitalized or dying of heart failure of about 7 percent in people aged over 65 diagnosed with the disease.

During the follow-up period, 21,157 heart failure events occurred, representing 18.7 percent of the people studied. In total, 18,309 people were hospitalized and 4,297 died. In some cases, hospitalization and death occurred the same day. The researchers calculated this to 0.03 percent of patients experiencing an incident per day, which extends to about 1500 hospitalizations or deaths over a 10-year period, or 150 events per year.

Prof. Gosselin and the team suggest that elderly with heart failure should be given support and access to preventive measures, especially since managing heart failure is expensive for society. He commented:

“Our study suggests that exposure to cold or high-pressure weather could trigger events leading to hospitalization or death in heart failure patients. This means that they should avoid exposure to fog and low cloud weather in winter as they often accompany high pressure systems.”

Sep 28, 2017


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Study Shows Why It’s Massively Important to Have a Good Attitude

Positive thinking may reduce your risk of this deadly disease

Could a grin on your face be your ticker’s saving grace? 

In a new study at Penn State University, scientists looked at more than 1,000 people with coronary heart disease over a 5-year period. Patients who reported having higher levels of positive emotions like determination, excitement, and enthusiasm were more likely to exercise, sleep better, and avoid smoking.

Not surprisingly, those three measures can all reduce your risk of heart disease, according to previous research.

Although the people in this study already had heart problems—and their positive attitudes helped them maintain better health behaviors—other research pegs happiness as a proven preventative tool. A study in the American Journal of Cardiology found that positive well-being was associated with nearly a one-third reduction of coronary artery disease.

The scientists aren’t exactly sure why people with better attitudes are more likely to engage in healthy behaviors, but they have a few theories.

Happier people may be more motivated to carry out and stick to health routines, adjust health-related goals, or cope with the setbacks of having ticker trouble, says study author Nancy Sin, Ph.D.

The most encouraging part of the findings is that the people who had great outlooks weren’t necessarily that way from the start. Patients who increased their positive emotions as the study went on were more likely to keep up healthy behaviors.

Stress and depression tend to hog all the headlines when it comes to factors that influence our health. So we tend to overlook the huge impact that positive thinking can have, says Sin.

But as the study shows, you can always turn your attitude around. “Start with small changes in your life,” says Sin.

BY JADA GREEN October 14, 2015