A British Nutrition Foundation Task Force, chaired by Professor Keith Frayn from the University of Oxford, has considered risk factors of CVD, particularly novel ones, which may increase an individual ™s risk of heart disease and stroke. Evidence of the relationship of these emerging risk factors with diet has been reviewed and findings will be discussed at a conference to launch the Task Force report on Tuesday 12th April, in London.
CVD is a multi-factorial disease, which arises out of interactive effects of different combinations of risk factors. The major markers of disease risk, including high blood pressure, high blood cholesterol levels and smoking, have been well recognised for a number of years. But in recent years a number of other novel ™ risk markers have emerged, and understanding of the physiology of and risk factors for heart disease has progressed.
UK dietary guidelines in relation to CVD date back to the 1994 report published by the Government ™s Committee on Medical Aspects of Nutrition (COMA). The emerging evidence that has been reviewed by the Task Force supports the need to re-examine these dietary guidelines. The conference will be an opportunity to hear from experts in the field of nutrition and cardiovascular health, and will provide a platform to discuss the required public health approach to reducing the risk of CVD in the 21st century, including priorities for action.
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Eating almonds as part of a heart-healthy diet may lower cholesterol as much as statin drugs, even among patients in a non-clinical setting. University of Toronto research provides more evidence that almonds are one of the most heart-healthy foods around. The study finds that a certain heart- healthy dietary approach including almonds is effective in lowering LDL, or "bad" cholesterol significantly even when participants consumed the almonds as part of their regular daily routine. The approach, known as the "Portfolio" eating plan because it includes a variety of heart-healthy foods, combines recognized heart-healthy foods such as oatmeal, beans, olive oil, soy products and a daily one-ounce handful of almonds.
New preliminary study findings suggest that nearly 30 percent of subjects lowered cholesterol levels by more than 20 percent in the non-clinical setting, a result consistent with an earlier dietary study that found a cholesterol reduction similar to statins. Researchers called almonds a "mini- Portfolio" because in and of themselves, they contain several components emphasized in the eating plan -- vegetable protein, fiber, plant sterols and other several heart-healthy nutrients.
Almonds slow absorption of carbohydrates in the body, which may help management of diabetes. In addition to lowering cholesterol levels and reducing the risk of coronary heart disease, researchers at the University of Toronto are finding that eating almonds may reduce the impact carbohydrate- rich food has on blood sugar levels. Preliminary data highlight that eating almonds along with carbohydrate-rich foods creates a slower rise in blood sugar, which may increase satiety and help to keep insulin levels from fluctuating too dramatically. More research into the effects of almonds on diabetes management and blood sugar levels is planned.
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