Coronary heart disease is associated with diet. Nutritional recommendations are frequently provided, but few long term studies on the effect of food choices on heart disease are available. We followed coronary heart disease morbidity and mortality in a cohort of 1752 rural men participating in a prospective observational study. Dietary choices were assessed at baseline with a food questionnaire. 138 men were hospitalized or deceased owing to coronary heart disease during the 12 year follow-up. Daily intake of fruit and vegetables was associated with a lower risk of coronary heart disease when combined with a high dairy fat consumption, but not when combined with a low dairy fat consumption. Consuming wholemeal bread or eating fish at least twice a week showed no association with the outcome.

Food Choices and Coronary Heart Disease: A Population Based Cohort Study of Rural Swedish Men with 12 Years of Follow-up

Today in the United States one person will die from CVD every 37 seconds. This year in the U.S. over 1.2 million people will have a heart attack and just short of half will die. Approximately 80,000,000 people or roughly 25% of The U.S. has cardiovascular disease(CVD). It became our number one killer in the 1950’s and has not slowed down.(1)

Do you believe consuming saturated fat and cholesterol cause CVD? Do you believe eating polyunsaturated oils like canola and corn oil are not only good for you but lower your risk of CVD. If you answered yes to both of these questions, you are among the 10’s of millions who need to be enlightened by reading my article “Fats, Cholesterol and the Lipd Hypothesis”.

The truth is, saturated fat and cholesterol have nothing to do with your risk of cardiovascular disease. As a matter of fact there are many studies that show that people who have heart attacks do not eat anymore saturated fat than people who don’t have heart attacks. More-over the degree of atherosclerosis at autopsy, in heart attack victims, is unrelated to diet. It is also interesting to note that half of all heart attack victims do not have “clogged” arteries.

I have personally witnessed and cared for many patients who were experiencing (the big one) massive heart attacks in the emergency room. The degree of blockage had a wide range with the most common seemingly being between 80, 90 percent. But the interesting thing was, some people literally had no plaque what-so-ever according to cath lab reports. It was during my time working in emergency department, because of so many discrepancies, that I became very curious about what actually caused CVD.

Too much or too little sleep can boost your risk of death, British researchers report.

“In terms of prevention, our findings indicate that consistently sleeping seven or eight hours a night is optimal for health,” study author Jane E. Ferrie, of University College London Medical School, said in a prepared statement.

Her team studied more than 8,000 people, aged 35 to 55, who were followed for a number of years.

Among participants who slept six, seven or eight hours a night at the start of the study, a decrease in nightly sleep duration was associated with a 110 percent excess risk of cardiovascular-related death.

Similarly, among those who slept seven or eight hours per night at the start of the study, an increase in nightly sleep duration was associated with a 110 percent excess risk of non-cardiovascular death.

The study appears in the Dec. 1 issue of Sleep.

On average, most adults need seven to eight hours of sleep per night to feel well-rested and alert, according to the American Academy of Sleep Medicine.

An analysis of the Prospect ? EPIC cohort, which consisted of 16057 post menopausal women between the ages of 49 ? 70, found vitamin K reduces the risk of cardiovascular disease (CVD). None of the participants had CVD at the start of the study. Those who got their vitamin K by eating leafy green vegetables had the same risk of CVD as the general population. Those who obtained their vitamin K by eating whole eggs, cheese, goose liver, and animal fats had a substantially reduced incidence of CVD when compared to the general population. (Wise Traditions 2009;10(2):11)

We are continuously told to reduce our sodium intake by eating a low sodium diet. Dr.s, dietitians, and nutritionists insist it’s good for our cardiovascular system especially if one has cardiovascular disease. But is it?

Salt induced hypertension, despite what you’ve heard, is very uncommon. More-over, the vast majority of people who switch to a diet low in sodium have no change in blood pressure and may be doing more harm than good. According to a cohort study of 7154 individuals, sodium is inversely related to cardiovascular mortality.

After adjusting for variables, low sodium consumption was associated with a 37% greater risk for cardiovascular disease mortality, and 28% increased risk of all-cause mortality.