Nut Consumption May Help Improve “Good” Cholesterol Functions

A recent study published in the Molecular nutrition & food research journal, evaluated if a higher consumption of cardioprotective food groups (virgin olive oil, nuts, fruits/vegetables, legumes, whole grains, fish and wine) were associated with "good cholesterol" improvements in adults with high cardiovascular risk.

A New Plant-Based Diet Would Change the Planet’s Future

The Lancet, one of the most prestigious and best-known medical journals, has published a special report with some new diet recommendations. This report was prepared by the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems.

Red meat, processed meat, and other dietary protein sources and risk of overall and cause-specific mortality in The Netherlands Cohort Study.

Processed meat and red meat have been associated with increased mortality, but studies are inconsistent and few have investigated substitution by other protein sources. The relationship of overall and causes-specific mortality with red meat, processed meat, and other dietary protein sources was investigated in The Netherlands Cohort Study. In 1986, 120,852 men and women aged […]

The Effects of Nut Consumption on Vascular Function.

Vascular stiffness can be measured using numerous techniques including assessments of central haemodynamics, aortic arterial stiffness, and indices of aortic wave reflection and endothelial dilatation. Impaired vascular function is associated with increased risk of cardiovascular disease (CVD). Epidemiological studies indicate that regular nut consumption reduces CVD risk, with one of the proposed mechanisms being via […]

Increased Consumption of Virgin Olive Oil, Nuts, Legumes, Whole Grains, and Fish Promotes HDL Functions in Humans.

SCOPE: To evaluate whether increases in the consumption of cardioprotective food groups (virgin olive oil, nuts, fruits/vegetables, legumes, whole grains, fish, and wine) are associated with improvements in high-density lipoprotein (HDL) functions in high cardiovascular risk subjects. METHODS AND RESULTS: The association between 1-year changes in food group consumption and HDL functionality traits in 296 […]