Cardio Myths & facts

Lifestyle change is an important component of managing cardiovascular risk, and nutritional health being a vital component of cardiovascular health. Towards this direction, there have been earnest efforts to enhance well-being with dietary supplementations.


Dr. Antonio S. Sibulo Jr., director of St. Luke’s Heart Institute, says “high cholesterol is recognized to predisposed individuals to cardiovascular disease through oxidation of LDL-cholesterol (bad cholesterol) which may initiate a series of processes leading to atherosclerosis.”

This fact led to wide interest on antioxidants best known of which are vitamins E and C. But sadly studies on the intake of these vitamins failed to show benefit in cardiovascular disease prevention, he noted.

Another discouraging news was the result made by the United States Physicians Health Study in 2007. It enrolled 14,641 participants followed-up for a mean eight years and showed that vitamin E supplementation did not reduce risk of cardiovascular events, neither did they reduce risk for cardiovascular morbidity and mortality.

The renown cardiologist revealed those findings confirmed earlier studies made by Gissi Prevenzione, British Heart Protection, HOPE-2 and Women’s Health Studies.

On the other hand, vitamin E was associated with increased risk for hemorrhagic stroke!

He said hypertension is a leading cause of cardiovascular disease and, therefore, diet plays an important role among its different causes. A high sodium intake can lead to high blood pressure among predisposed individuals.

A low salt intake is equivalent to 1-1.5tsp/day (90-130 mmols sodium/day) and high intake at 3 tsp/day (175 mmols sodium/day), he said. “It is advised that we supplement our diet with at least 60 mmols/day from fruits and vegetables.”

“Caffeine intake may raise blood pressure acutely in some individuals. However, there have been no direct relationship between caffeine intake and hypertension in epidemiologic studies,” Dr. Sibulo revealed.

“One dietary intervention widely acclaimed to reduce cardiovascular disease is increased fish intake. Most epidemiologic studies show that eating fish at least three times a week significantly reduces cardiovascular disease.

“The Gruppo Prevenzione trial studied patients after a heart attack and were given one gram of fish oil (EPA+DHA). These are fatty acids of the polyunsaturated type, also known as Omega-3 fatty acids.

“Omega-3 fatty acids are known to reduce blood vessel inflammation, coagulation (clot formation) and found to induce vasodilatation. Hence, it can potentially stop progression of antherosclerosis.

“A most robust finding of this study was a 53 percent reduction in sudden deaths by virtue of the anti-arrhythmic effect of Omega-3 fatty acids,” the cardiologist stated.

The Dr. Sibulo report also mentioned of the JELIS Study in 2007 involving 18,000 Japanese individuals conducted in 4.6 years. The results showed convincingly that fish oil added to statins (anticholesterol drugs) reduced non-fatal coronary events by 19 percent.

And finally, a new high protein diet for weight loss offers freedom of protein food choices and are restrictive in other food choices, mainly carbohydrates. This is generally associated with a higher intake of total fat, saturated fat and cholesterol, the cardiologist noted.

“Short-term high protein diet may do no harm. Long term high protein diet restricts healthful foods that provide essential nutrients. Such individuals are at risk for compromised vitamin and mineral intake, as well as potential cardiac, renal, bone and liver abnormalities.

“It is imperative that interventions employed to improve and maintain cardiovascular health be evidence-based. Injudicious health practices can potentially be harmful, Dr. Sibulo concluded.


Until Tomorrow!
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♥Fit~NOW~Girl♥