cardiovascular disease Archives

Some over-the-counter medications raise blood pressure

April 30, 2012 by Nancy Hirsch, Certified Nutritionist Leave a Comment

There are many things that can cause high blood pressure, including too much sodium in the diet, certain tumors, and kidney disease.

But did you know that some common medications can cause high blood pressure? A recent study published in the American Journal of Medicine showed that the chemical components of certain drugs can raise blood pressure and doctors remain dangerously unaware. Researchers involved in the study commented that just because something can be purchased ‘over-the- counter’ doesn’t mean it’s necessarily harmless.

Many of the medications that are linked to a rise in blood pressure are quite widely used. For example, NSAIDs (nonsteroidal anti- inflammatory drugs) were shown “to produce a clinically significant increment in mean BP of 5 mm Hg.” Similarly, several studies linked acetaminophen with a notably higher incidence of elevated blood pressure in those patients with coronary artery disease.

The study also showed that decongestants and cough medicine containing pseudoephedrine, epinephrine and phenylephrine have been reported to cause severe high blood pressure in some individuals. Antidepressants were responsible for causing a mild dose-dependent increase in blood pressure among those taking them, and they were also capable of triggering high blood pressure in those who tended specifically towards panic disorders.

Hypertension develops in at least 20 percent of patients taking synthetic corticosteroids. Oral cortisol at prescribed doses of 80-200 mg/day can raise systolic BP as much as 15 mm Hg within 24 hours. Oral contraceptives can cause elevated blood pressure in roughly 5 percent of those who take them, where combined doses contain at least 50 ug of estrogen and 1-4 mg of progestin. The increased BP is usually minimal, however severe hypertensive episodes can occur.

Hypertension is a leading cause of heart attack and stroke and many people are not even aware they may have it. High blood pressure is considered anything over 140/90. So if you regularly take any of these medications, make sure to get your blood pressure checked at each doctor’s visit and let your physician know what drugs you take and how often you take them.

Magnesium supplements lower blood pressure

February 23, 2012 by Nancy Hirsch, Certified Nutritionist Leave a Comment

Magnesium supplements have a small but clinically significant effect on lowering blood pressure, according to data collected from 22 trials and published in the European Journal of Clinical Nutrition.

High blood pressure, or hypertension, is defined as having a systolic pressure above 140 and a diastolic pressure above 90. Magnesium supplementation was able to reduce the systolic number by 4 points and the diastolic number by 3 points. These might seem like insignificant numbers, but past data from pharmaceutical trials have found that a reduction of even 0.8 to 2 points is “clinically significant in reducing the incidence of coronary heart disease, heart failure and stroke.” The most favorable outcomes were found in those who took over 370 milligrams of magnesium per day.

Magnesium is a naturally occurring mineral, and is involved in more than 300 biochemical processes, including aiding in the formation of bones and teeth and regulating blood sugar levels. Even though it is the fourth most abundant mineral in the body, very little actually circulates in the blood or other tissues. Most of the body’s store of magnesium is confined to the hard outer layer of the bones.

Scientists think magnesium is able to help lower blood pressure because it may play a role in dilating the blood vessels. When blood vessels are constricted, the heart works harder to pump blood through the body, causing blood pressure to increase. Magnesium also helps to dissolve blood clots and prevent spasms in the heart muscle and blood vessel walls.

Can AVOIDING the sun INCREASE your risk for stroke?

February 22, 2012 by Nancy Hirsch, Certified Nutritionist Leave a Comment

Most people think that sitting in the sun is detrimental, especially in terms of skin cancer, but findings from a new study presented at the American Stroke Association’s International Stroke Conference indicate that there may be positive results related to being in the sun. The research suggests that the amount of sunlight one is exposed to might play a part in determining one’s risk for a stroke.

The research team focused on 16,000 patients who had no past history of stroke or heart disease at the time of the study. The scientists verified that the participants who lived in areas with the least amount of sun exposure had a 50% increased risk of stroke. However, no protective benefit from sunlight was found in some of the Southeastern coastal plains regions of Georgia as well as North and South Carolina, “How do we resolve this paradox that increased sunlight leads to decreased stroke risk, but in the stroke belt where there is lots of sunlight, there is also an increase of stroke?” The scientists asked.

One thing that was not mentioned in the study was suntan lotion use among the study participants. Could increased risk of stroke in sunny climates be due to the fact that very little vitamin D is absorbed through the skin in the presence of sunscreen?

It was however confirmed that those who had higher blood levels of vitamin D obtained from food and supplements had an 11 per cent decreased risk of stroke and a 24 per cent reduction in cognitive impairment.

There have been studies linking vitamin D to heart health, low blood pressure and inflammation reduction, so it makes sense to conclude that it can also offer protection for the brain.

Fructose consumption tied to cardiovascular risk in teens

February 8, 2012 by Nancy Hirsch, Certified Nutritionist Leave a Comment

Teenagers who consume significant amounts of fructose already show risk factors of heart disease and diabetes in their blood, a new study finds. The research, published in the February 2012 issue of the Journal of Nutrition, followed 559 adolescents between the ages of 14-18.

Researchers found an association between teens who consumed the most high-fructose corn syrup and markers for high blood pressure, fasting glucose levels, insulin resistance and inflammation. In addition, the adolescents who consumed the most fructose were also more likely to have excess midsection fat – another known risk factor for heart disease and diabetes. The adolescents also were found to have the lowest levels of HDL, considered the protective cholesterol.

Adolescents are the ones who consume the most fructose-containing foods, so it’s critical to look at how this consumption might be affecting their bodies and to track cardiovascular disease health as they grow.

One way to curb high-fructose consumption in teens would be to have schools remove vending machines that contain soda and candy. It would also help if food and beverage companies didn’t target their advertising to young consumers. Obviously, parents can also support their children by modeling good health habits including choosing nutritious foods over sugar-laden ones and helping them get regular exercise.

Vitamin C extract cuts heart disease risk

February 8, 2012 by Nancy Hirsch, Certified Nutritionist Leave a Comment

Overweight people who consumed rose hips, an extract of vitamin C, for six weeks had a 17 per cent decrease in blood pressure and cholesterol levels, thereby reducing their risk for cardiovascular disease.

For the study published last month in the European Journal of Clinical Nutrition, thirty-one obese men and women drank a mixture made with 40 grams of rose hip powder to see if it would decrease their risk of developing type 2 diabetes and heart disease.

Rose hips are the tiny berries of the rose plant that form in the spring and ripen in late summer. They contain more vitamin C than grapefruit and oranges. Rose hips also contain vitamins A, D, E and iron, and are known to be high in polyphenols (a type of antioxidant).

Scientists measured the study participants’ weight, blood pressure, blood fat levels and glucose tolerance. After six weeks, total cholesterol dropped nearly five per cent, LDL levels decreased six per cent and blood pressure dropped almost three-and-a-half per cent. This blood pressure reduction alone can result in a decreased incidence of cardiovascular disease by 15 per cent and stroke by 25 per cent, according to the risk assessment score used in the study. These results were impressive when compared to results obtained with drugs that are commonly used to treat these disorders.

Rose hips consumption can be utilized as an alternative therapy for patients who are unable to take anti-cholesterol drugs (statins) due to possible side effects, such as muscle pain. The extract can be eaten raw, but they have a very bitter taste. The most practical way to consume rose hips would be in supplement form.

Plastic containers wreak havoc on the female heart. You need to know these 5 ways to avoid!

January 18, 2012 by Nancy Hirsch, Certified Nutritionist Leave a Comment

Scientists at the University Of Cincinnati College Of Medicine found that bisphenol A (BPA) may cause serious heart problems in women. This new research will be published in the February 2012 issue of Endocrinology.

BPA, an environmental pollutant, is found in clear plastic containers, in the epoxy lining of canned foods, in dental sealants, and even in cash register receipts. BPA is so pervasive that nearly everyone living in the developed world comes across at least trace amounts of this compound. Researchers believe that these low concentrations are capable of causing heart problems for women because of the way BPA mimics estrogen’s effect on the heart.

For the study, scientists exposed female heart tissue to levels of BPA similar to what has been discovered in humans. They found that very low concentrations triggered heart-muscle cells to result in unsynchronized beatings called arrhythmias, which can cause a heart attack.

Although completely eliminating exposure to bisphenol A may be very difficult to do, there are ways to reduce one’s exposure to this chemical:

1. Avoid canned foods, because their epoxy liners are made from BPA. If that’s not possible, rinse the can’s contents, as water may reduce the amount of BPA that’s ingested.

2. Don’t use polycarbonate plastics for hot food or drinks, as heat causes more BPA to leach into food.

3. Use glass bottles and jars instead of plastic whenever possible. If they must be used, look for plastics with the number 1, 2 or 4 stamped on the bottom. These do not contain BPA.

4. Avoid putting any plastic containers in the microwave.

5. If possible, just say ‘no’ to printed store receipts.

Are statins a cause of diabetes?

January 12, 2012 by Nancy Hirsch, Certified Nutritionist 1 Comment

According to a study published earlier this month in the Archives of Internal Medicine, statins (cholesterol-lowering drugs) may significantly increase the risk of diabetes in postmenopausal women.

These findings verify that patients on statin drugs have a 48 percent increased rate of diabetes, compared to those not on the cholesterol-lowering medication. This study is the second analysis to show that there is a connection between statin use and the development of diabetes.

Data was compiled for 15 years from over 150,000 postmenopausal women who ranged in ages from 50-79 years old. None of these women had diabetes at the start of the study.

Twenty-five percent of Americans over the age of 45 with cardiovascular illness take a statin drug to manage their cholesterol. That’s a 10-fold increase over the last twenty years. Fifty percent of men ages 65 to 74 take statins, as well as 40 percent of women over the age of 75.

What happened to trying to alter one’s diet and lifestyle to prevent cardiovascular disease? Is taking a pharmaceutical drug that may cause a serious illness like diabetes really worth it? Is cholesterol even a true predictor of heart disease?

Scientists discover an essential function for vitamin E

January 9, 2012 by Nancy Hirsch, Certified Nutritionist Leave a Comment

Recent findings published in the journal Nature Communications established that vitamin E is capable of repairing tears in the membranes that protect cells. This is big news because we tear these membranes every day by performing simple tasks such as eating and exercising. Without this repair, muscles eventually waste away and die and can cause severe muscle weakness.

For the study, the researchers manipulated cells to imitate what happens to muscles when we exercise. Free radicals in skeletal muscle cells were formed using hydrogen peroxide. The cells would not regenerate unless they were first treated with vitamin E.

Vitamin E appears to assist with this repair in several ways. As an antioxidant, it helps remove destructive byproducts from the body’s use of oxygen that slows down cellular repair. And because vitamin E is fat-soluble, it is integrated into the cell membrane, protecting it from oxidative damage. It also can help keep the membranes pliable, so they can better repair themselves after a tear.

Vitamin E has long been known to play an important role in cardiovascular health, as well as helping to prevent certain neurological disorders. There is much research as well, on how it might be beneficial in lowering the risk of cataracts and certain cancers. But until now, it was uncertain as to how it is able to assist the body in achieving those things.

An essential piece of the vitamin E puzzle has been solved– determining the role this vital nutrient plays in various muscular and other diseases. This research might prove beneficial in directing further study on such chronic illnesses such as muscular dystrophy and diabetes, both of which have muscle weakness and wasting as components.

Antioxidants may reduce stroke in women

January 5, 2012 by Nancy Hirsch, Certified Nutritionist Leave a Comment

Women who consume an antioxidant-rich diet may slash their risk of stroke considerably, according to research published earlier this month in Stroke: Journal of the American Heart Association.

In the largest and most complete trial to date, scientists analyzed over 30,000 women who were free of heart disease at the beginning of the study. Those women with no history of cardiovascular disease who ate the highest amount of antioxidants in foods had a 17% lower risk for strokes than those who consumed the least amount. Among women with a history of heart disease, those who consumed the most antioxidants had 45% less risk.

Stroke is the number one cause of heart disease in the world. Oxidative stress may be the cause of some strokes, as the body may be incapable of neutralizing free radicals, which can lead to inflammation and vascular damage.

So how might foods loaded with antioxidants diminish stroke risk? They may help improve the function of the cells by reducing blood pressure, clotting, and inflammation. Incorporating more antioxidant-rich foods in the diet is quite easy to do. This study suggests that eating a diet rich in antioxidants, especially from fruits and vegetables, may be the single, most important step one can take for stroke prevention.

Omega 3s offer protection against inflammation

December 16, 2011 by Nancy Hirsch, Certified Nutritionist Leave a Comment

A study published last month in the European Journal of Clinical Nutrition is the latest to associate omega-3 essential fatty acids with low levels of inflammation.

According to the study, high blood levels of omega 3 fatty acids were linked to lower levels of C-reactive protein. CRP is a marker that can identify systemic inflammation in general and heart disease in particular. The study demonstrated that levels of C-reactive protein decreased as levels of omega-3 fatty acids, particularly docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA), increased.

Chronic inflammation is an insidious condition that can trigger many of today’s most rampant health issues, including heart disease, diabetes, central nervous system disorders and some cancers. C-reactive protein, which can be obtained through a simple blood test, can be used to establish a person’s risk for heart attacks and stroke.

Omega-3 essential fatty acids have been studied extensively for decades for their anti-inflammatory effects and support for heart health. They are considered essential because our bodies require them for health but are not capable of manufacturing them. Therefore, they must be obtained through either the foods we eat or supplements.

This new research adds to the growing body of evidence showing the beneficial effects of omega-3 fatty acids. They can be found in cold water fish such as salmon, mackerel and tuna. Other sources include green leafy vegetables, nuts, flax seeds and hemp.