Tagged with 'cholesterol'

According to the Center for Disease Control about 610,000 people, or one in every 4 deaths, are attributed to heart disease every year. They also note that heart disease is the leading cause of death in the United States. For many, a heart attack is the first symptom of heart disease, but one in three heart attack victims do not survive their first attack. Prevention through a healthy lifestyle and supplementation is the key in educating consumers.

Age Isn't A Factor In Heart Health

The biggest misconception is heart disease only happens to the elderly. However, according to the American Heart Association it's starting to impact people at an earlier age and is the primary cause of death among all middle-aged Americans. The association indicates heart disease causes more than 160,000 deaths in people between the ages of 35 and 64 each year. In fact, almost 150,000 Americans killed by cardiovascular disease each year are under the age of 65.

Maintaining Healthy Cholesterol Levels is a Balancing Act

It's now understood that targeted nutritional support works very well in tandem with medications to maintain healthier cholesterol levels, along with a healthy diet and exercise program.

While there has been an emphasis on cholesterol reduction in the past 15-20 years, more recent focus has been on additional factors that reduce inflammation and balance blood-sugar and hormone levels. 

Consumers are beginning to understand that cholesterol in and of itself is not a bad thing. The body naturally produces cholesterol in the liver to support brain health, as a precursor for hormone production, for Vitamin D synthesis, and as a cell membrane stabilizer. Misconceptions around cholesterol and foods like eggs have largely been discredited. For example, Harvard Medical School published findings that showed for most people only a small amount of the cholesterol in food passes into the blood. Saturated and trans fats have much bigger effects on blood cholesterol levels.

The benefits of natural fats over hydrogenated trans-fats are surfacing. Couple that with the idea that natural, unprocessed fats are a healthy choice as opposed to highly processed or synthetic trans-fats. A proactive approach now includes incorporating ingredients to promote a healthy balance of the different forms of cholesterol, rather than past emphasis on simply lowering the total and LDL cholesterol levels.

In a sea of information on heart health products, consumers are looking for ingredients and formulas that set themselves apart from the rest of the pack. Some of the long-standing and proven heart healthy ingredients are still widely advocated. Several newcomers stand out as sources for consumers seeking vitamins and supplements to help contribute to optimal heart health. 

• Omega-3 and Omega-6 Essential Fatty Acids (EFAs) are vital components of cell membranes. They are precursors to important chemical messengers that support arterial health by promoting proper blood vessel dilation, promoting flexible cell membranes and supporting vascular function. Increased consumption of Omega-3 EFAs also helps promote normal cholesterol and triglyceride levels and maintain normal blood pressure.

• Guggul has demonstrated healthy support of liver function and balanced cholesterol metabolism by supporting healthy HDL levels and blood flow.  

• Red Yeast Rice contains chemicals such as monacolin K, which promote normal blood LDL cholesterol concentrations without a substantial risk of side effects.

• Bromelain supports the metabolism of fats and proteins with natural anticoagulant properties that may help break down the blood-clotting protein fibrin. It also supports a healthy inflammatory response.

• Taurine supports the heart and blood pressure by maintaining healthy blood flow in the blood vessel walls. Taurine also promotes healthy nerve impulses in the brain to help maintain healthy blood pressure.

• Pancreatin has specific supporting roles for the digestion of proteins and fats and may play a role in the accumulation of plaque in the arteries by helping to convert homocysteine into cystathionine.

• CoQ10 supports healthy cardiovascular function by helping produce energy within the mitochondria of cells. Every cell depends on this energy, and this is especially true for the heart. While each muscle cell in the biceps contains 200 mitochondria, every heart cell has 5,000.

• Policosanol and Octacosanol are plant extracts that support healthy fat and cholesterol metabolism.

• Vitamin C has been well researched for its value in supporting a healthy cholesterol metabolism in part by protection from LDL oxidation, the most damaging form of cholesterol. Lack of dietary antioxidants may play a key role in unhealthy LDL oxidation, causing collagen used to form blood vessel walls to be weaker, less flexible and more prone to inflammation.

• Vitamin B5 supports healthy cholesterol utilization, as well as supporting the metabolism’s ability to maintain a healthy stress response.

• Antioxidants.  We now know heart disease symptoms are also tied to free radical damage, or oxidative stress. When antioxidant levels are lower than those of free radicals due to poor nutrition and other lifestyle factors, oxidation wreaks havoc in the body — damaging cells, breaking down tissue and overloading the immune system. Antioxidants like Grape Seed Extract, Vitamins A, C and E, and Phytonutrients like Turmeric, Green Tea extract and Quercitin help lower the immune system’s overactive response by fighting free radical damage. These antioxidants help dissolve free radicals that can damage cells and tissue, which means fewer triggers for inflammation.

Article written by Jack Grogan, Chief Science Officer for Uckele Health & Nutrition

Jack Grogan is Chief Science Officer for Uckele Health & Nutrition. He is a recognized expert in Hair Mineral Analysis, a valuable tool in determining the causes of nutritional imbalances or deficiencies. With considerable experience in the fields of biology, biochemistry and nutrition, he is influential in the development of hundreds of proprietary nutritional formulas and programs.

Uckele Health & Nutrition is an innovation-driven health company committed to being on the leading edge of nutritional science and technology for over 50 years; formulating and manufacturing a full spectrum of quality nutritional supplements incorporating the latest nutritional advances. www.uckele.com

Jack and Jill, both non -smokers, walk out of their health care providers office satisfied that an annual check-up indicated a blood pressure under 140/90 and a blood sugar under 125. They were told they were low risk for heart disease and their LDL cholesterol of 150 mg/dl was therefore not of much concern. They were satisfied as they had heard somewhere in the news or maybe on a podcast that cholesterol no longer matter like in the old days. Well, those old days are back with new data from a prospective study from Spain, the PESA trial.

The PESA study is following over 4,000 bank workers in Madrid, free of known heart disease, and assessing them for silent artery damage using heart artery calcium CT scans and ultrasounds of the carotid and femoral arteries.

In a new report, researchers identified 1,779 of the study subjects that were like Jack and Jill and had total cholesterols under 240 mg/dl. A group of 740 participants had even better results with blood pressures under 120/80 and blood sugars under 100 mg/dl and were reported on too.

How frequently was silent hardening of arteries, called subclinical atherosclerosis, identified in the group of 1,779 subjects? A whopping 50% had aging arteries that raise the risk of heart attack, stroke, vascular problems of the legs, and shorten lifespan. In the 740 superstars, the rate of silent vessel disease was still 38%. These numbers are striking but match test results I see in my advanced preventive cardiology clinic where I routinely do similar vascular assessments.

Should Jack and Jill be tested for silent heart and vascular artery disease? Yes, they should and I have written repeatedly about the role of coronary artery calcium scans using CT as a cost effective way to assess individual risk. These scans are under $100 in my hospital and take under 5 minutes.

Should Jack and Jill be concerned about their LDL-cholesterol levels? They should. In the PESA study, LDL cholesterol was an independent predictor of atherosclerosis in the overall group and the picture above shows how the higher the LDL cholesterol was in the study group, the greater the chance of disease in one or more artery systems. The authors of the study indicated "LDL cholesterol, even at levels currently considered normal, is independently associated with the presence and extent of early systemic atherosclerosis in the absence of major cardiovascular risk factors. These findings support more effective LDL cholesterol lowering for primordial prevention, even in individuals conventionally considered at optimal risk".

How Low Should Jack and Jill Want Their LDL Cholesterol?

Even the nine study participants in PESA who had LDL cholesterol levels of 60-70 mg/dL range still had a 11% rate of subclinical plaques, leading the investigators to suggest that atherosclerosis develops when LDL cholesterol exceeds a threshold of approximately 50-60 mg/dL. The authors wisely recommended intensive lifestyle efforts for primordial prevention of artery damage starting as young as possible.

The Bottom Line: Do not walk out of your physical or workplace wellness exam satisfied that your LDL cholesterol is the only lab elevated beyond optimal. It might be a clue to progressive aging and damage of your heart and arteries. Ask for advanced testing and work with an experience practitioner to bring your numbers into the optimal range. As 2017 closes and 2018 approaches, LDL cholesterol is back, in fact it never went away, as an important measure of cardiovascular health to focus on. 

Sincerely,
Dr. Kahn

About the author
Dr. Joel Kahn is one of the world's top holistic cardiologists. He has treated thousands of acute heart attacks during his career, and would like to put a stop to ALL future heart attacks by educating and inspiring people to embrace a holistic lifestyle. America’s Healthy Heart Doctor has been featured on The Doctors and Dr. Phil television shows, and is one of the few doctors that posts consistently for Mind Body Green.  

Olive oil truly is liquid gold with its many health benefits. Considered the most important component of the traditional Mediterranean diet, this extraordinary fruit juice and its effects are still not fully understood. Yet some of the ways olive oil can preserve and improve human health have been firmly established.

Here are the five most scientifically supported health benefits of olive oil today.

1. It Can Help Lower Your “Bad” Cholesterol

Low Density Lipoprotein (LDL), also known as the body’s “bad cholesterol,” transports and deposits cholesterol in the tissues and arteries, which can eventually cause plaque and block the artery. Monounsaturated fats can lower LDL thus protecting against atherosclerosis (hardening of the arteries). Plus, monounsaturated fat does not negatively affect the levels of High Density Lipoproteins (HDL) known as the “good cholesterol,” which carries all cholesterol away from the arteries. High levels of HDL are associated with a decreased risk of heart disease.

Olive oil is one of the best sources of monounsaturated fats and has the advantage of being less susceptible to oxidation. In addition, oleic acid, a fatty acid abundant in olive oil, appears to also protect from oxidation of LDL.

It is important to mention, to achieve this reduction in bad cholesterol you cannot just add olive oil to a diet high in saturated and trans fats and expect a miracle. You must replace the unhealthy fats with olive oil in combination with a Mediterranean-style diet.

2. Olive Oil Can Help Lower Your Blood Pressure

Several studies for different age groups, and with a large number of participants, have found the consumption of olive oil is associated with a decrease in blood pressure.

The SUN study with over 6,000 participants found olive oil intake reduced the incidence of hypertension in men, while another Spanish study published in the American Journal of Hypertension found a diet containing polyphenol rich olive oil reduced blood pressure in young women with mild hypertension.

Results from the Greek component of the EPIC study (European Prospective Investigation into Cancer and Nutrition) which included over 28,500 volunteers concluded olive oil intake is inversely associated with both systolic and diastolic blood pressure. While it appears the polyphenols in the olive oil may be responsible for this action, researchers have demonstrated that oleic acid; a fatty acid in olive oil may also induce this lowering effect.

3. Eating Olive Oil Can Help Prevent Cancer

Olive oil consumption has been associated with a reduced risk of cancer. A review conducted last year by Greek researchers from the University of Athens looked at 19 observational studies, with over 36,000 participants, and found higher rates of olive oil consumption were associated with lower odds of having any type of cancer. Another review of 25 epidemiological studies concluded that “preferring olive oil to other added lipids, particularly those rich in saturated fats, can decrease the risk of upper digestive and respiratory tract neoplasms, breast and, possibly, colorectal and other cancer sites.”

4. It Protects from Oxidative Damage

Oxidative damage occurs when your body doesn’t have enough antioxidants to protect against the damaging free radicals. Apart from the beneficial monounsaturated fats in olive oil and specifically oleic acid, olive oil also contains polyphenols. Polyphenols are phytochemicals, components that have antioxidant activity. The specific type of polyphenols found in olive oil appear to protect the oxidation of LDL cholesterol in the body.

Researchers for the Eurolive Study Group found that consumption of olive oil at real-life doses of about 2 tablespoons per day improved the fatty acid profile in LDL, associated with a reduction of the oxidative damage to lipids. It appears that oxidized LDL is a major contributor to atherogenesis; the process of plaque buildup in the arteries that eventually can lead to atherosclerosis (hardening of the arteries).

This is an approved claim for olive oil in the European Union: “Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.”

It is important to note that only polyphenol rich extra virgin olive oils may have this effect, not refined olive oil, which does not contain these substances.

5. Olive Oil Can Help Cognitive Function

Although olive oil is better known for its protection against heart disease and cancer, there is an emerging amount of research regarding the effect of olive oil on cognitive function and, specifically, on cognitive decline associated with aging.

Generally, the type of fat consumed can affect cognitive function. A study from Brigham and Women’s Hospital, a teaching affiliate of Harvard Medical School, analyzed data from 6,000 women over the age of 65, a subset of the Women’s Health Study. They found women who consumed the highest amount of monounsaturated fats, which can be found in olive oil, had better patterns of cognitive scores over time.

But it appears olive oil specifically has a protective effect. Results from the Three City Study, an ongoing multicenter study of vascular risk factors for dementia using information from almost 7,000 participants, showed individuals who had moderate to intensive use of olive oil had lower odds of cognitive deficit for verbal fluency and visual memory compared to individuals who had never used olive oil.

How much of a good thing?

When looking at the different studies in regards to the protective effect of olive oil for various conditions the amount generally ranges between 25 and 40 grams per day, or about 2-3 tablespoons.

In Health and Happiness,

Kelly Harrington, MS, RDN

Registered Dietitian Nutritionist for Healthy Goods

References:

1. High-monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations http://ajcn.nutrition.org/content/70/6/1009.full

2. Effects of Monounsaturated Fatty Acids on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis http://www.karger.com/Article/FullText/334071

3. The effect of olive oil polyphenols on antibodies against oxidized LDL. A randomized clinical trial. http://www.clinicalnutritionjournal.com/article/S0261-5614(11)00029-X/fulltext

4. Elevated Circulating LDL Phenol Levels in Men Who Consumed Virgin rather Than Refined Olive Oil are Associated with Les Oxidation of Plasma LDL. http://jn.nutrition.org/content/140/3/501.long

5. Low Fat and High Monounsaturated Fat Diets Decrease Human Low Density Lipoprotein Oxidative Susceptibility In Vitro. http://jn.nutrition.org/content/131/6/1758.full

6. Olive oil consumption and reduced incidence of hypertension: The SUN study. http://link.springer.com/article/10.1007%2Fs11745-004-1352-x?LI=true

7. Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study. http://ajcn.nutrition.org/content/80/4/1012.abstract

8. Olive oil consumption and reduced incidence of hypertension: The SUN (Seguimiento University of Navarra) study. http://link.springer.com/article/10.1007%2Fs11745-004-1352-x?LI=true

9. Oleic acid content is responsible for the reduction in blood pressure induced by olive oil. http://www.pnas.org/content/105/37/13811.abstract

10. Virgin olive oil reduces blood pressure in hypertensive elderly subjects http://www.clinicalnutritionjournal.com/article/PIIS026156140400024X/fulltext  

11. Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13,800 patients and 23,340 controls in 19 observational studies. http://www.lipidworld.com/content/10/1/127

12. Olive oil and Cancer Risk: an Update of Epidemiological Findings through 2010 http://www.benthamscience.com/cpd/contabs/contents.php?JCode=CPD&Vol=00000017&Iss=00000008#3167024

13. Olive Oil and Cognition: Results from the Three-City Study http://www.hal.inserm.fr/docs/00/41/39/95/PDF/inserm-00413995_edited.pdf

14. Dietary fat types and 4-year cognitive change in community-dwelling older women. http://onlinelibrary.wiley.com/doi/10.1002/ana.23593/abstract

Article courtesy of Olive Oil Times.

Chocolate may not be a guilty pleasure after all!  For all you chocolate lovers out there, Dark Chocolate may combat unhealthy cholesterol…Sweet!

A review of 10 studies about chocolate consumption and cholesterol reports the cocoa found in dark chocolate is linked to significant reductions in total and LDL (“lousy”) cholesterol.

In this collection of 10 studies, there were a combined total of 320 participants. They looked at flavanols, which seem to give cocoa its healthy effects. Half the participants consumed more than 500 mg daily of the flavanols and half consumed less than 500 mg daily.

Consumption of dark chocolate was linked to average reductions of 6.23 mg/dL in total cholesterol and 5.9 mg/dL in LDL. There was no apparent effect on healthy HDL cholesterol or triglycerides. Eating dark chocolate seemed more beneficial than drinking cocoa-containing beverages.

This is not the first analysis to find a link between cocoa consumption and cholesterol improvements. A similar review published in 2010 in the American Journal of Clinical Nutrition found cocoa consumption significantly LDL cholesterol, by an average of 5.87 mg/dL.

It is great news these cholesterol benefits were observed despite the saturated fat and calories contained in chocolate. 

What are Flavanols?

Flavanols are powerful antioxidants. 

How does the dark chocolate lower choleserol?

The flavanols from the cocoa in dark chocolate are thought to inhibit cholesterol absorption as well as the body's receptors for LDL cholesterol.  It may also be the saturated fat in chocolate is different from that implicated in boosting unhealthy cholesterol. 

Stearic acid makes up 33% of the total fat in cocoa butter and more than half the saturated fat.  Some lipid experts think stearic acid is a ‘neutral’ saturated fat as it does not appear to increase LDL.

Bottom Line:  The findings suggest this indulgent treat can reasonably be included in a heart-heathy diet--- in small amounts that do not increase body weight.  

In Health and Happiness,

Kelly Harrington, MS, RDN

Registered Dietitian Nutritionist for Healthy Goods

References:

1.  O A Tokede, J M Gaziano, L Djousse.  Effects of cocoa products/dark chocolate on serum lipids:  a meta-analysis.  European Journal of Clinical Nutrition, August 2011:879-886.

2.  Lei Jia, Xuan Liu, Yong Yi Bai et al.  Short-term effect of cocoa product consumption on lipid profile:  a meta-analysis of randomized controlled trials.  American Journal of Clinical Nutrition, July 2010 vol. 92 no. 1:218-225.