Category Archives: Heart Disease

Tree Nuts Lower Serum Lipid Levels

Posted on July 7, 2012 by Robert Barrington

There is a general misconception that high levels of serum cholesterol and triglycerides are the cause of cardiovascular disease. Evidence from nutritional research does show that high levels of low density lipoprotein (LDL), total cholesterol and triglycerides in some sub-groups … Continue reading →

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Olive Oil, More than a Monounsaturated Fat

Posted on May 12, 2012 by Robert Barrington

Epidemiological evidence suggests that those who consume a traditional Mediterranean diet are protected from cardiovascular disease. Clinical trials have also shown the Mediterranean diet to be beneficial to the vascular system by decreasing oxidation and improving lipid profiles. One component … Continue reading →

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Lifestyle Factors and Cardiovascular Disease

Posted on April 18, 2012 by Robert Barrington

The causes of cardiovascular disease are not fully understood, but it is believed that both diet and lifestyle factors play an important role in the aetiology. Risk factors for cardiovascular disease include hypertension, changes to blood lipid profiles, obesity, as … Continue reading →

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Magnesium and the Heart

Posted on March 18, 2012 by Robert Barrington

Magnesium is an important macro-mineral for humans that plays a role as an enzyme co-factor and as an important ion. Although the role of magnesium as a co-factor in the synthesis, utilisation and structure of the ATP molecular is well … Continue reading →

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The Benefits of Nuts

Posted on January 15, 2012 by Robert Barrington

Many foods have been identified as having potentially benefits to cardiovascular health. Of particular interest to nutritionists are the metabolic changes induced by nut consumption. Epidemiological studies suggest that frequent nut consumption reduces the risk of cardiovascular disease. Consumption of … Continue reading →

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Dietary Choices and Heart Function

Posted on November 17, 2011 by Robert Barrington

Heart failure is a form of cardiovascular disease that is characterised by an inability to efficiently pump blood around the body. Heart failure risk can be predicted by measuring the left ventricular systolic dysfunction (LVSD), which is asymptomless in most … Continue reading →

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Flavonoids and Heart Disease

Posted on March 31, 2011 by Robert Barrington

Flavonoids are a diverse group of over 4000 phenolic plant compounds (here) which may show health benefits when incorporated into human diets. Flavonoids have been researched in relation to a number of effects in humans including anti-inflammatory, anti-oxidant, anti-allergic, hepatoprotective, … Continue reading →

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Vitamin E in Oats

Posted on March 22, 2011 by Robert Barrington

It has been said that oats were widely eaten in Scotland but fed to the horses in England. Whether this resulted in England having good horses and Scotland having fine men as suggested by James Boswell, I have no idea. … Continue reading →

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Contaminated Fish

Posted on March 17, 2011 by Robert Barrington

There are many nutrients and foods currently being studied for their possible beneficial effects on the cardiovascular system. If you have read my previous article (here) you will already be aware that garlic shows excellent cardioprotective effects. However, perhaps the … Continue reading →

Posted in Cardiovascular Disease, Docosahexaenoic Acid, Eicosapentaenoic Acid, Essential Fatty Acids, Fish, Fish Oils, Heart Disease, Omega 3 | Comments Off on Contaminated Fish

Homocysteine Lowering Agents

Posted on March 15, 2011 by Robert Barrington

Homocysteine levels can be modulated through nutritional changes. It was over 30 years ago that Kilmer McCully proposed that elevated plasma concentrations of homocysteine were responsible for the damage to the artery walls that can lead to atherosclerosis. His observations … Continue reading →

Posted in Betaine, Folate, Heart Disease, Homocysteine, Vitamin B | Comments Off on Homocysteine Lowering Agents