Micronutrient Supplementation to Reduce Cardiovascular Risk

Ask your doctor which supplements to take. Be careful of beta-carotene.  Your doctor should know if coenzyme Q10 cancels out the beta carotene risk.

Micronutrient Supplementation to Reduce Cardiovascular Risk

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https://doi.org/10.1016/j.jacc.2022.09.048Get rights and content

Abstract

Background

Healthy dietary patterns are rich in micronutrients, but their influence on cardiovascular disease (CVD) risks has not been systematically quantified.

Objectives

The goal of this study was to provide a comprehensive and most up-to-date evidence-based map that systematically quantifies the impact of micronutrients on CVD outcomes.

Methods

This study comprised a systematic review and meta-analysis of randomized controlled intervention trials of micronutrients on CVD risk factors and clinical events.

Results

A total of 884 randomized controlled intervention trials evaluating 27 types of micronutrients among 883,627 participants (4,895,544 person-years) were identified. Supplementation with n-3 fatty acid, n-6 fatty acid, l-arginine, l-citrulline, folic acid, vitamin D, magnesium, zinc, α-lipoic acid, coenzyme Q10, melatonin, catechin, curcumin, flavanol, genistein, and quercetin showed moderate- to high-quality evidence for reducing CVD risk factors. Specifically, n-3 fatty acid supplementation decreased CVD mortality (relative risk [RR]: 0.93; 95% CI: 0.88-0.97), myocardial infarction (RR: 0.85; 95% CI: 0.78-0.92), and coronary heart disease events (RR: 0.86; 95% CI: 0.80-0.93). Folic acid supplementation decreased stroke risk (RR: 0.84; 95% CI: 0.72-0.97), and coenzyme Q10 supplementation decreased all-cause mortality events (RR: 0.68; 95% CI: 0.49-0.94). Vitamin C, vitamin D, vitamin E, and selenium showed no effect on CVD or type 2 diabetes risk. β-carotene supplementation increased all-cause mortality (RR: 1.10; 95% CI: 1.05-1.15), CVD mortality events (RR: 1.12; 95% CI: 1.06-1.18), and stroke risk (RR: 1.09; 95% CI: 1.01-1.17).

Conclusions

Supplementation of some but not all micronutrients may benefit cardiometabolic health. This study highlights the importance of micronutrient diversity and the balance of benefits and risks to promote and maintain cardiovascular health in diverse populations. (Antioxidant Supplementation in the Prevention and Treatment of Cardiovascular Diseases; CRD42022315165)

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Vitamin E and Beta Carotene Supplementation in High Risk for Stroke

Has your doctor analyzed this from 2000 and come up with protocols on whether you should be using these or not? If not, HOW FUCKING LONG WILL YOU ACCEPT SUCH INCOMPETENCE?

22 years of incompetence is not enough to have your board of directors fired? 

Oops, I'm not playing by the polite rules of Dale Carnegie,  'How to Win Friends and Influence People'. 

Telling supposedly smart stroke medical persons they know nothing about stroke is a no-no even if it is true. 

Politeness will never solve anything in stroke. Yes, I'm a bomb thrower and proud of it. Someday a stroke 'leader' will try to ream me out for making them look bad by being truthful, I look forward to that day.

 

 

Vitamin E and Beta Carotene Supplementation in High Risk for Stroke

Jaana M. Leppälä, MD; Jarmo Virtamo, MD; Rainer Fogelholm, MD; et al Demetrius Albanes, MD; Philip R. Taylor, MD, DSc; Olli P. Heinonen, MD, DSc

Author Affiliations Article Information

Arch Neurol. 2000;57(10):1503-1509. doi:10.1001/archneur.57.10.1503

Abstract

Context  High serum or dietary levels of vitamin E and beta carotene appear to be associated with lower risk of stroke, but studies regarding their supplementation have not supported their use in stroke prevention.

Objective  To determine if vitamin E (dl-alpha tocopherol) and beta carotene supplementations could be used in prevention of stroke in men at high risk for hemorrhagic or ischemic events.

Design  Population-based, randomized, double-blind, placebo-controlled, 2 × 2 factorial design trial (the Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study), conducted from April 1985 through April 30, 1993, with median follow-up of 6 years.

Interventions  Alpha tocopherol, 50 mg; beta carotene, 20 mg; both; or placebo.

Participants  From the total male population aged 50 through 69 years in southwestern Finland (n = 290,406), 29,133 male smokers were randomized to 1 of 4 treatment regimens. We excluded 614 men because of previous stroke at baseline, leaving 28,519.

Main Outcome Measures  Incident and fatal subarachnoid and intracerebral hemorrhage, cerebral infarction, and unspecified stroke.

Results  Stroke occurred in a total of 1057 men: 85 had subarachnoid and 112 had intracerebral hemorrhage, 807 had cerebral infarction, and 53 had unspecified stroke. Within 90 days from onset, 160 men died of stroke. Vitamin E supplementation increased the risk of subarachnoid hemorrhage (relative risk [RR], 2.45; 95% confidence interval [CI], 1.08-5.55) and decreased risk of cerebral infarction (RR, 0.70; 95% CI, 0.55-0.89) in hypertensive men but had no effect among normotensive men. Furthermore, it decreased the risk of cerebral infarction, without elevating the risk of subarachnoid hemorrhage, among hypertensive men with concurrent diabetes (RR, 0.33; 95% CI, 0.14-0.78). Beta carotene supplementation appeared to increase the risk of intracerebral hemorrhage and modestly decrease that of cerebral infarction among men with greater alcohol consumption.

Conclusion  Vitamin E supplementation may prevent ischemic stroke in high-risk hypertensive patients, but further studies are needed.

VITAMIN E and beta carotene may act as antioxidants against atherosclerosis and thus prevent cerebrovascular diseases.^1,2 Besides the antioxidant effects, vitamin E and its metabolites have antiplatelet and anticlotting actions,^3-6 but the clinical importance of these actions is obscure. In our controlled trial on male smokers, the Alpha-Tocopherol, Beta-Carotene Cancer Prevention (ATBC) Study, vitamin E (dl-alpha tocopherol) supplementation increased the incidence and mortality due to subarachnoid hemorrhage but decreased the incidence of cerebral infarction, whereas beta carotene supplementation increased the incidence of intracerebral hemorrhage.⁷

Our aim was to examine whether there were subgroups that benefited from supplementation with vitamin E or beta carotene without an increased risk for bleeding. For this, we analyzed the effect modification of age, systolic blood pressure, serum total and high-density lipoprotein (HDL) cholesterol levels, histories of diabetes and heart disease, number of cigarettes smoked daily, alcohol consumption, and physical activity on the effects of vitamin E supplementation on subarachnoid hemorrhage and cerebral infarction, and that of beta carotene supplementation on intracerebral hemorrhage and cerebral infarction in the ATBC Study.

 

Dietary antioxidants and risk of Parkinson's disease in two population-based cohorts

With your risk of Parkinsons it is your hospital's responsibility to have the dietician create protocols on this. 

Parkinson’s Disease May Have Link to Stroke March 2017 

The latest here:

Dietary antioxidants and risk of Parkinson's disease in two population-based cohorts

Fei Yang MD, PhD, Alicja Wolk PhD, Niclas Håkansson PhD, Nancy L. Pedersen PhD, Karin Wirdefeldt MD, PhD,

First published: 07 September 2017

https://doi.org/10.1002/mds.27120

Citations: 51

The copyright line for this article was changed on 15 September 2017 after original online publication.

Funding agencies: : Suppported by the Swedish Research Council.

Relevant conflicts of interest/financial disclosures: : Nothing to report.

Full financial disclosures and author roles may be found in the online version of this article.

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ABSTRACT

Background: A neuroprotective effect of dietary antioxidants on Parkinson's disease (PD) risk has been suggested, but epidemiological evidence is limited.

Objectives: To examine the associations between intake of dietary antioxidant vitamins and total antioxidant capacity and risk of PD.

Methods: We prospectively assessed the relationships of dietary antioxidant vitamins C and E, ß-carotene, and total antioxidant capacity with PD risk in two population-based cohorts (38,937 women and 45,837 men).

Results: During a mean 14.9-year follow-up period, 1,329 PD cases were identified. Dietary intake of ß-carotene was associated with a lower risk of PD (hazard ratio: 0.86; 95% confidence interval: 0.78-0.95; P_trend < 0.01 for women and hazard ratio: 0.91; 95% confidence interval: 0.84-0.99; P_trend = 0.05 for men). An inverse association between dietary vitamin E and PD risk was found in women (hazard ratio: 0.87; 95% confidence interval: 0.79-0.96; P_trend = 0.02). Dietary intake of vitamin C was inversely associated with PD risk in women at borderline significance (hazard ratio: 0.91; 95% confidence interval: 0.83-1.00; P_trend = 0.04). There was no association between dietary total antioxidant capacity and PD risk in either women (hazard ratio: 0.93; 95% confidence interval: 0.84-1.02; P_trend = 0.35) or men (hazard ratio: 1.00; 95% confidence interval: 0.93-1.07; P_trend = 0.97).

Conclusion: Intake of dietary vitamin E and ß-carotene was associated with a lower risk of PD. © 2017 The Authors. Movement Disorders published by Wiley Periodicals, Inc. on behalf of International Parkinson and Movement Disorder Society.

Dietary antioxidants including vitamin C, E, and carotenoids have been suggested as neuroprotective agents for Parkinson's disease (PD) based on their property of reducing oxidative damage.1 Epidemiological evidence for a neuroprotective effect of dietary antioxidants on PD risk is, however, largely limited and inconsistent.2, 3 In addition, although not only vitamin C, E, and carotenes, but also several other compounds are dietary antioxidants, no previous study has yet examined the role of total dietary antioxidants on PD risk.

In this study, we estimated total antioxidant capacity (TAC) in a single estimate by taking into account summed effects of compounds from all relevant dietary antioxidants in the foods. We prospectively investigated the relationship of TAC, as well as the individual dietary antioxidant vitamins C and E and ß-carotene, with PD risk in two population-based cohorts.