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Adherence to a healthy Nordic food index and risk of myocardial infarction in middle-aged Danes: the diet, cancer and health cohort study.
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For decades, the Mediterranean diet has been in focus regarding healthy eating as it has been associated with reduced risk of non-communicable diseases. Less interest has been given to health benefits of other regional diets. The aim of the present study was to assess whether adherence to a healthy
Intake of whole grains is associated with lower risk of myocardial infarction: the Danish Diet, Cancer and Health Cohort.
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BACKGROUND
High intake of whole grains has been associated with lower risk of coronary heart disease; however, the research that has been used to evaluate different effects of different whole-grain cereals (e.g., wheat, rye, and oats) has been sparse.
OBJECTIVE
We investigated the association
Activation of coagulation during alimentary lipemia under real-life conditions.
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High intake of saturated fat is a predictor of coronary heart disease mortality. The phenomenon of postprandial angina pectoris has been described many years ago. Although earlier studies have demonstrated postprandial activation of coagulation factors VII and XII, platelets and monocytes,
Rye, lignans and human health.
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Rye bran contains a high content not only of dietary fibre, but also of plant lignans and other bioactive compounds in the so-called dietary fibre complex. Blood concentrations of lignans such as enterolactone have been used as biomarkers of intake of lignan-rich plant food. At present,evidence from
Cereal, fruit, and vegetable fiber intake and the risk of cardiovascular disease in elderly individuals.
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BACKGROUND
People older than 65 years are the fastest-growing segment of the population and account for the majority of cardiovascular disease (CVD) morbidity, mortality, and health care expenditures. Additionally, the influence of dietary habits on risk may be less pronounced in elderly persons,
La base de datos de hierbas medicinales más completa respaldada por la ciencia
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* Toda la información se basa en investigaciones científicas publicadas.
