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... he believes the new compounds will promote the body’s natural antioxidant defences, neutralise damaging free radicals in the body and fight the onset of diseases associated with free radical damage, such as heart disease and arthritis ... dr micallef said his synthetic compounds would have potential applications in fighting disease if they were found to mimic the protective properties of the antioxidants found in red wine and chocolate

... the research, published in the european heart journal, claims to provide the first direct evidence that acute under-nutrition during childhood development has an important impact on future health ... the authors found that under-nutrition, particularly in the adolescent years, was associated with an increased risk of coronary heart disease in later life ... “our findings suggest that a relatively short period of severe under-nutrition is associated with an increased coronary heart disease risk in adult life, in a dose-dependent manner,” they added ... van abeelen and her colleagues found that, compared with unexposed women, the risk of coronary heart disease was slightly higher overall for women who had been moderately exposed to the famine, and significantly higher among those who had been severely exposed

... the study, published in the journal neurobiology of aging, reports that older adults who lead sedentary lifestyles and consume a lot of sodium in their diet may be putting themselves at risk for more than just heart disease ... “we have generated important evidence that sodium intake not only impacts heart health, but brain health as well,” said fiocco

... lowering dietary salt intake has the potential to save millions of lives globally by substantially reducing levels of heart disease and strokes, according to new research ... speaking ahead of a united nations high level meeting on non-communicable diseases, professor francesco cappuccio from warwick medical school argued that a reduction of 3grams salt intake per day would prevent up to 8,000 stroke deaths and up to 12,000 coronary heart disease deaths per year in the uk ... cappuccio said that similar reductions in the usa would result in up to 120,000 fewer cases of coronary heart disease, up to 66,000 strokes and up to 99,000 heart attacks annually, and would also save around $24 billion in annual health care costs ... “the huge responsibility of food manufacturers in contributing to the epidemic of cardiovascular disease must be acknowledged,” said cappuccio

... “eating fibre reduces the risk of suffering from cardiovascular disease, gastrointestinal complaints, colon cancer, type-2 diabetes and obesity,” said researcher vanesa benitez ... antioxidants, on the other hand, help to prevent coronary heart disease and have anti-carcinogenic properties

... the soy industry hopes efsa will acknowledge cholesterol-heart benefits second time around “we had to understand what efsa was looking at and we have done a very close analysis of that in preparing this new dossier,” european vegetable protein federation (euvepro) secretary general jean-christophe kremer told nutraingredients this morning ... ” efsa health claims panel last august rejected much of the evidence in the article 14 disease risk factor reduction dossier submitted by euvepro along with the european natural soyfoods manufacturers association (ensa) and the uk soy protein association (spa), because it said documented health benefits could be attributed to other soy components than protein, such as isoflavones ... with this in mind the new claim wording broadens beyond ‘soy protein’ to state: “protein-rich soybean components have been shown to lower-reduce blood cholesterol; blood cholesterol lowering may reduce the rate of (coronary) heart disease

... the national heart foundation of australia yesterday announced that it has been asked by the gillard government to help set targets for salt and saturated fat reduction in sauces ... “we’re providing nutrition information on a range of important food categories such as bread, breakfast cereal, simmer sauces, processed meat and more recently we provided data on soups,” said dr lyn roberts, national ceo of the heart foundation ... “the heart foundation, through our tick program, has more than 22 years experience in monitoring the food industry ... “diets high in salt and saturated fat can lead to high blood pressure and high blood cholesterol both risk factors for heart disease, which is australia’s number one killer ... “the heart foundation has seen the dramatic improvements that are possible to the foods we eat through its work with the tick program and participating food companies reducing the salt, saturated and trans fat and energy and increasing the amount of fibre, wholegrain, fruit and vegetable content

... moderate reductions in salt intake do not reduce the likelihood of dying or experiencing cardiovascular disease, according to a new cochrane review ... there is not yet enough evidence to show that reducing salt intake reduces the incidence of heart disease ... the authors, led by professor rod taylor from peninsula college of medicine and dentistry in the uk, found no strong evidence to support the idea that salt reduction reduces cardiovascular disease or all-cause mortality in people with normal or raised blood pressure ... “intensive support and encouragement to reduce salt intake did lead to a reduction in salt eaten and a small reduction in blood pressure after more than six months … [however] there was not enough information to understand the effect of these changes in salt intake on deaths or cardiovascular disease,” said the authors ... “this is a completely inappropriate conclusion, given the strong evidence and the overwhelming public health consensus that salt raises blood pressure which leads to cardiovascular disease,” said jenner

... high blood pressure can significantly increase the risk of heart disease and stroke

... we can lower our risk of heart disease significantly, just by using flour containing 40 per cent lupin beans in the place of conventional wholemeal flour, according to research by victoria university dietitian dr regina belski and colleagues from the university of western australia ... “consuming lupin flour lowered blood pressure and reduced the risk of heart disease,” dr belski said ... during the course of the experiment, dr belski and her team monitored heart disease risk factors, including blood pressure, and the level of fats, sugar and insulin in the blood ... the researchers found that while both the lupin group and the wholemeal group lost similar amounts of weight, the lupin group displayed bigger improvements in several heart disease risk factors ... “so simply consuming foods incorporating lupin flour can improve heart health in overweight people at higher risk of heart disease,” dr belski said ... dr belski’s publication, “effects of lupin-enriched foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial” is published in the international journal of obesity, 2010