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http://www.alphagalileo.org/ViewItem.aspx?ItemId=172867&CultureCode=en
Researchers analyzed nutrition studies in a new review
published today in the Journal of the American College of Cardiology,
which intends to cut through the confusion about the best dietary
patterns to reduce heart disease. The review concludes current evidence
strongly supports eating plenty of fruits, vegetables, whole grains,
legumes, and nuts in moderation. Although more controversial, some
heart-healthy diets may also include very limited quantities of lean
meat, fish, low-fat and nonfat dairy products, and liquid vegetable
oils.
“There is a great amount of misinformation about nutrition fads,
including antioxidant pills, juicing and gluten-free diets,” said Andrew
Freeman, MD, director of cardiovascular prevention and wellness in the
division of cardiology at National Jewish Health in Denver and the
paper’s lead author. “However, there are a number of dietary patterns
that have clearly been demonstrated to reduce the risk of many chronic
diseases, including coronary heart disease.”
The review examined several of these dietary patterns as well as
“hypes and controversies” surrounding nutrition to provide clinicians
with information to aid in discussions with patients about dietary
habits.
“There is a growing consensus that a predominantly plant-based diet
that emphasizes green, leafy vegetables, whole grains, legumes and fruit
is where the best improvements are seen in heart health,” Freeman said.
Other nutrition topics covered in the review include:
Eggs and cholesterol. Although a government report issued in 2015
dropped specific recommendations about upper limits for cholesterol
consumption, the review concludes, “it remains prudent to advise
patients to significantly limit intake of dietary cholesterol in the
form of eggs or any high cholesterol foods to as little as possible.”
Vegetable oils. Coconut oil and palm oil should be discouraged due to
limited data supporting routine use. The most heart-healthy oil is
olive oil, though perhaps in moderation as it is still higher calorie,
research suggests.
Berries and antioxidant supplementation. Fruits and vegetables are
the healthiest and most beneficial source of antioxidants to reduce
heart disease risk. There is no compelling evidence adding high-dose
antioxidant dietary supplements benefits heart health.
Nuts. Nuts can be part of a heart-healthy diet. But beware of consuming too many, because nuts are high in calories.
Juicing. While the fruits and vegetables contained in juices are
heart-healthy, the process of juicing concentrates calories, which makes
it is much easier to ingest too many. Eating whole fruits and
vegetables is preferred, with juicing primarily reserved for situations
when daily intake of vegetables and fruits is inadequate. If you do
juice, avoid adding extra sugar by putting in honey, to minimize
calories.
Gluten. People who have celiac disease or other gluten sensitivity
must avoid gluten—wheat, barley and rye. For patients who don’t have any
gluten sensitivities, many of the claims for health benefits of a
gluten-free diet are unsubstantiated, the researchers conclude.
The authors also addressed why there can be confusion surrounding
nutrition studies. According to Freeman, many of these studies are
funded and/or influenced by the food industry and may have some bias.
“In addition, it’s very hard to separate the effects of specific
nutrients in a food. For example, an apple contains many components
including proteins, vitamins and fiber,” he said.
Many people who eat a healthy diet also have other healthy lifestyle
behaviors, such as regular physical activity, getting enough sleep, and
not smoking, and it can be hard to pinpoint the diet’s effect separate
from these other behaviors.
“And some nutrition studies tend to be based on surveys that rely on
people’s memories of what they ate, which isn’t always reliable,”
Freeman said.
“The founder of modern medicine, Hippocrates, said, ‘Let food be thy
medicine,’” Freeman said. “But the vast majority of doctors have little
nutrition training. If we can get doctors, and especially cardiologists,
to understand the value of nutrition in medical practice, we can have a
greater impact on reducing heart disease, and it is certainly
cost-effective.”
The authors have several disclosures to report, which are listed on the document.
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