The benefits of eating fish on heart attack risk is mostly due to the effects of omega-3 fatty acids. But, fish also contains methylmercury, which may increase the risk of heart attack.
Researchers at Umea University, in Sweden, determined how eating fish and red blood cell concentrations of mercury and selenium are related to the risk of a heart attack and whether omega-3 fatty acids are protective. Continue reading Balancing the heart benefits vs mercury risks in fish
Postural orthostatic tachycardia syndrome (aka POTS, postural tachycardia syndrome) occurs when an abnormal increase in heart rate accompanies going from lying down to an upright position.
Researchers in the US evaluated exercise training vs beta-blockadewithpropranolol (Inderal) treatment in POTS patients. Continue reading Exercise vs propranolol for postural orthostatic tachycardia syndrome
For decades, politicians like Mayor Michael Bloomberg of NYC have tried to get Americans to eat less salt.
Now Scientific American asks, “But if the US does conquer salt, what will we gain?”
Answer: bland french fries. Continue reading Finally, sanity in the salt wars
Researchers at Akershus University College, in Lillestrom, Norway, studied the effects of krill oil and fish oil on lipid blood levels and oxidative stress and inflammation in healthy people. Continue reading Krill oil vs fish oil
Eating antioxidant-rich foods may reduce the risk of stroke.
Researchers at Karolinska Institutet, in Stockholm, Sweden, examined the association between dietary total antioxidant capacity and stroke incidence in 2 groups of women. Continue reading Antioxidants and the risk of stroke in women
Fat around the heart may be detrimental for cardiac function, especially in patients with metabolic disease such as diabtes.
During the Radiological Society of North America meeting, researchers from Leiden University Medical Center, in Netherlands, assessed the long-term effects of initial weight loss using caloric restriction on pericardial fat content and cardiac function in patients with type 2 diabetes mellitus. Continue reading Dieting to improve heart function in diabetes
Researchers at Statens Serum Institut, in Copenhagen, Denmark, explored the association between intake of long chain omega-3 fatty acids and the risk of cardiovascular disease in a large group of young women. Continue reading Cardiovascular effects of omega-3 in women
During the American Diabetes Association 71st Scientific Sessions, researchers from The University of Texas Health Science Center at San Antonio reported on (abstract 0062-OR) the relationship between drinking diet soft drinks and long-term changes in waist circumference. Continue reading Do diet soft drinks predispose to obesity?
Researchers in Netherlands studied high-risk patients with a previous myocardial infarction and diabetes. Continue reading Omega-3 and the incidence of arrhythmias and fatal heart attack
Researchers at Catholic University of Daegu, in Gyeongbuk, South Korea, examined how pressing flowers, planting, and making topiaries affected stress. Continue reading Horticulture for mentally challenged adults
Cardiac tamponade (aka pericardial tamponade) is an emergency condition in which fluid accumulates in the pericardium (the sac in which the heart is enclosed).
Prof. Ernst and colleague reviewed the evidence. Continue reading Risk of cardiac tamponade with acupuncture
Researchers across the US combined their efforts to define the relationship between fitness and body mass index (BMI) with mortality. Continue reading The ultimate benefit of fitness
Obesity and its cardiovascular complications are common medical problems, but evidence on accomplishing weight loss in clinical practice is sparse.
Researchers at Johns Hopkins University, in Baltimore, Maryland, examined the effects of two behavioral weight-loss interventions. Continue reading Behavioral weight-loss in patients with cardiovascular risk
Researchers at Harvard Medical School, in Boston, examined the effect of taking folic acid, vitamin B-12, and vitamin B-6 on cognitive change in women with cardiovascular disease or risk factors cardiovascular disease. Continue reading B vitamins and the risk of dementia
After more than 2 decades of warning us about the evils of too much salt in the diet, an international group of researchers looked for an association between estimated urinary sodium and potassium excretion (surrogates for intake) and cardiovascular events in patients with established cardiovascular disease or diabetes mellitus. Continue reading New view of the risks of sodium intake on health and disease
Prof. Ernst and a colleague critically evaluated the systematic reviews of tai chi for any improvement of medical conditions or clinical symptoms. Continue reading Reviewing the reviews of tai chi
Preliminary evidence suggests that meditative exercise may have benefits for patients with chronic systolic heart failure
Researchers in Boston, Massachusetts, investigated whether tai chi, in addition to standard care, improves functional capacity and quality of life in these patients. Continue reading Tai chi for heart failure patients
FDA advises that prescription proton pump inhibitor drugs may cause low magnesium blood levels (hypomagnesemia) if taken, in most cases, longer than one year.
Proton pump inhibitors reduce the amount of acid in the stomach and treat conditions such as gastroesophageal reflux disease (GERD), peptic ulcers, and inflammation of the esophagus. Continue reading Effect of proton pump inhibitors on magnesium
Here’s a look at the use of dietary supplements by physicians in 3 specialties in the US: cardiology, dermatology, and orthopedics. Continue reading Use of dietary supplements by medical specialists
Red yeast rice is an alternative therapy to treat high cholesterol levels. It contains monacolins that may inhibit HMG-CoA reductase — the enzyme inhibited by statins.
Researchers at Chestnut Hill Hospital, in Philadelphia, Pennsylvania, report marked variability of monacolin and citrinin content in 12 readily available red yeast rice products. Continue reading Marked variability in red yeast rice products