No cardiovascular risk with meat

Nutritionists from Perdue University in West Lafayette, Indiana (USA), conducted a meta-analysis of 24 randomized controlled diet studies, which addressed the question of whether and how an increased consumption of red meat affects the established and modifiable cardiovascular risk factors. Contrary to widespread belief, meat consumption caused neither a deterioration in blood lipids nor blood pressure.


Nuts as a true elixir of health

Substantial nut consumption not only reduces cardiovascular mortality but also the mortality rate associated with cancer, respiratory diseases, diabetes and infections, as well as the all-cause mortality rate. This is the conclusion of a meta-analysis of 29 long-term observational studies which was conducted by an international group of scientists.


Alcohol fights inflammation and frailty in old age

As a cross-sectional study from the USA shows, a moderate level of alcohol consumption is associated with lower blood levels of C-reactive protein, which is a recognized marker of inflammation. More than 3000 volunteers aged 65 and above took part in the study, the results of which also showed that those who enjoyed a moderate alcohol intake exhibited less age-related frailty and weakness.


Fructose promotes gout

The higher the daily consumption of fructose, the higher the probability of developing gout. This is demonstrated by Canadian scientists in their prospective study in which 125,299 subjects were studied over an average period of 17 years. The risk of developing gout was shown to increase to 62% if more than 11.9% of the daily total energy was derived from fructose.


More protein to protect against fatty liver

Diabetics who increase their protein consumption significantly reduce their liver fat content. This is illustrated by a study from the German Institute of Human Nutrition in Potsdam-Rehbrücke on 37 type 2 diabetic patients, who, over a six-week period, received 30% of their total energy intake from mostly animal or vegetable proteins. In both groups a reduction in liver fat by 36 to 48 percent proved possible, irrespective of weight loss.


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