DrCarney.com Blog

Sodium consumption above 2g per day is one of the major causes of cardiovascular-related deaths worldwide. This study examined the effect of sodium consumption on global cardiovascular mortality. Researchers analyzed dietary and clinical data obtained from subjects in 66 countries. The blood pressure and cardiovascular mortality hazard ratios were assessed in all the subjects. Researchers...

High intake of polyunsaturated fat may lower the risk of developing coronary artery atherosclerosis in African green monkeys. This study evaluated the relationship between the consumption of monounsaturated, saturated, and polyunsaturated fat and coronary artery atherosclerosis development. Researchers fed 3 groups of African green monkeys with diets rich in saturated, monounsaturated, and polyunsaturated fats. Atherosclerosis...

L-carnitine, a major component of red meat, may increase an individual’s susceptibility to cardiovascular disease, such as atherosclerosis, and adverse cardiac events, such as stroke and myocardial infarction.

Contrary to popular belief, red wine may not have any beneficial effect on endothelial function and cardiovascular health.

High consumption of diets rich in walnut may confer substantial protection against cardiovascular disease and mortality.

High consumption of diets rich in monounsaturated fats may impair endothelial function in healthy individuals.

Low cardiovascular disease risk is associated with the consumption of diets rich in fruits and vegetables in women.

The consumption of high-fat diets may increase cardiovascular disease risk.

Eating large quantities of pulses may lower the cancer, obesity, diabetes, and heart disease risk.

High serum concentrations of cholesterol crystals may elevate vascular inflammation in cardiovascular ailments and atherosclerosis risk.

Nitrate-rich fruits and vegetables may lower high blood pressure and reduce cardiovascular disease risk.

High intakes of fruits, nuts, vegetables, whole grains, unsaturated fats, and omega-3-fatty acids are associated with decreased coronary heart disease risk.