Month: February 2013

A new study may provide the best evidence yet that a Mediterranean-style diet reduces people’s risk of heart attack and stroke. Unlike previous studies, the new one randomly assigned 7,500 people to specific diets. They followed the diets for 5 years. In that time, people on Mediterranean diets had a 30% lower combined rate of heart attack, stroke and deaths from related causes. Considered separately, only the stroke rate reduction was large enough to be clearly not the result of chance. Everyone in the study had a high risk of developing heart disease or stroke. Nearly all were overweight or obese. Most had high blood pressure and high cholesterol. About half had diabetes. Two groups were randomly assigned to a Mediterranean diet. This included lots of fruits, vegetables, whole grains, tomato sauce, fish and legumes.

Heart disease is the No. 1 killer of U.S. women, and more of them realize it today than 15 years ago, a survey shows. About 56% of those surveyed last year knew about this risk. That’s nearly double the 30% rate in 1997. Awareness rose from 15% to 36% among black women and from 20% to 34% among Hispanics. Though that’s a sharp increase, rates still lagged those among white women. Young women had the lowest awareness of heart disease risk among all age groups, about 44%. The American Heart Association sponsored the survey, which included 2,400 women. This month marks the 10th anniversary of the group’s “Go Red for Women!” campaign. Public health campaigns have helped to boost awareness. Yet nearly half of U.S. women still don’t know that heart disease is their top risk of death. More efforts are needed, particularly among minority women, the study’s author told HealthDay News.

A study has found no link between stroke and dementia rates and the amount of antioxidants people get from their diets. That’s a different conclusion from some other studies. Researchers suggest that the new results show the source of antioxidants is important. The study included about 5,400 people, age 55 or older. They didn’t have dementia when the study began. Only about 100 had ever had a stroke. People filled out questionnaires about what they usually ate and drank. In the next 14 years, 599 developed dementia and 601 had a stroke. There was no difference in stroke or dementia rates between people who consumed more or fewer antioxidants. Coffee and tea drinking was the main difference in diet for people who consumed the most antioxidants. These drinks contain antioxidants known as flavonoids.