A new analysis suggests that diet can have a profound impact on heart health. More than 90,000 postmenopausal women participating in the Women’s Health Initiative were followed for over 10 years. During that time they filled out two separate food frequency questionnaires.

Investigators classified their eating patterns by how closely they resembled a Mediterranean-style diet high in vegetables, fruit, whole grains and unsaturated fat. This dietary plan also includes nuts, fish and moderate amounts of alcohol, primarily as wine. The women who scored highest on a such a diet reduced their risk of sudden cardiac death during follow-up by nearly 40 percent. Strangely, their score on the DASH (Dietary Approaches to Stop Hypertension) diet was not linked to their risk of sudden cardiac death.

Earlier studies have also found a similar benefit in reducing the likelihood of premature cardiovascular mortality. Analysis of data from the Nurses’ Health Study and the Health Professionals Follow-Up Study also showed that a higher Mediterranean diet score was linked to a lower chance of dying for any reason during follow-up, even among adults with heart disease.

[American Journal of Clinical Nutrition, Jan & Feb, 2014]

Evidence has been accumulating that a diet rich in vegetables, fruit, fish, extra-virgin olive oil, nuts and legumes and skimpy on red meat, high-fat dairy products and refined grains seems to have many health benefits. If you would enjoy exploring some recipes featuring these healthful foods, you might like our book, Recipes & Remedies From The People’s Pharmacy. 

 

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  1. H R Walker
    Reply

    Could you or someone please describe this easy way to lower one’s chloride intake, and thus lower blood pressure?

  2. Paul C. Guley
    Reply

    Hi, I too am sort of a expert on sustained release technology. Eight U.S. patents and one has 3 serial filings all combined in 1 patent. And 6 that were assigned to other people (PhD’s, workers), so I don’t have so many patents. Hydrogen ions, sodium and all the other members of series one ions do not cause hypertension.
    It’s the halogen series anions that do. I did the research 1st hand and know for certain. The medical profession never ran the controls to know that. In California, some medical people ran the data in 6 patients, only sodium chloride raised blood pressure. None of the other sodium salts did. So, I have in vitro data and there is in vivo data to show that.
    People’s Pharmacy response: Others may be interested in this scholarly publication that is relevant to Paul’s comment: http://hyper.ahajournals.org/content/45/5/849.full
    Sorry, to keep harping about it. There is an easy way to lower chloride ions. When I did it, I lowered my systolic pressure 57 points and diastolic pressure 15 points by taking my chloride ion levels down from 103 to 98 mg/dl. The food people know, because I sent my data to the National Science Foundation in the mid 1980’s.

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