Dietary Calcium Not Associated With Atherosclerosis

Atherosclerosis is the process by which plaques of cholesterol and other lipids, immune cells and calcium form on the inside of the arteries. Atherosclerotic plaques decrease the diameter of the lumen which results in increased blood pressure and reduced blood flow, and also decreases the elasticity of the blood vessels in response to blood flow. Atherosclerosis is considered a risk factor for cardiovascular disease, but the association is not clear. For example, the Japanese may have equality with Western counterparts in terms of the development of atherosclerosis, but their risk of cardiovascular disease is not as high. The researcher regarding formation of atherosclerosis is mired in controversy, particularly because an agenda to blame dietary cholesterol for the cholesterol deposits in atherosclerotic plaques has been present in the scientific community, media and food industry for some time. This despite there being little evidence that dietary cholesterol could be responsible due to a lack of explanatory mechanisms.

Calcium too is found in atherosclerotic plaques, and this has lead some to speculate that dietary calcium may be responsible for the formation of plaques. This simplistic thinking, is however, based on no logical premise and is not supported by scientific evidence. For example, in one study1, researchers assessed the association between dietary calcium and atherosclerotic plaques in patients with type 2 diabetes. The results of the study showed no significant association between the levels of dietary calcium and any measures of calcified plaques in the subjects. In addition, there was no association between dietary calcium intake and mortality. In fact calcium supplementation actually reduced mortality in women. Therefore the level of calcium in the diet is not responsible for the degree of calcification of atherosclerotic plaques in subjects with type 2 diabetes. That calcium intake is inversely associated with weight gain suggests that calcium is protective of cardiovascular disease and total mortality.

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1Raffield, L. M., Agarwal, S., Cox, A. J., Hsu, F., Carr, J. J., Freedman, B. I., Xu, J., Bowden, D. W. and Vitolins, M. Z. 2014. Cross-sectional analysis of calcium intake for associations with vascular calcification and mortality in individuals with type 2 diabetes from the Diabetes Heart Study. American Journal of Clinical Nutrition. 100: 1029-1035

About Robert Barrington

Robert Barrington is a writer, nutritionist, lecturer and philosopher.
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