The health benefits of rooibos tea in humans (aspalathus linearis)-a scoping review

 Do you really think your competent? doctor will get human testing going?

The health benefits of rooibos tea in humans (aspalathus linearis)-a scoping review

 DANIEL AFRIFA ^1,2,✉, LOUISE ENGELBRECHT ¹, BERT OP'T EIJNDE ^1,2, ELMARIE TERBLANCHE ¹

PMCID: PMC10774856  PMID: 38204815

Abstract

Natural remedies in the treatment of health conditions are an appealing option for many individuals. Previous studies reported that fermented and unfermented rooibos tea have considerable anti-inflammatory and antioxidative properties. Most of this knowledge, however, originates from animal and cell culture studies. The aims of this review are to evaluate the existing, but limited, body of knowledge regarding rooibos tea interventions in humans and to identify the gaps in the literature. The PRISMA extension for Scoping Reviews (PRISMA-ScR) guidelines were followed in the collation of this scoping review. Among the databases searched were Google Scholar, PubMed, Cochrane Library, Scopus, and Web of Science. This review comprised 18 publications, with half (50%) of the studies being conducted in South Africa. There were 488 participants in all, ranging in age from six to 83 years, in the investigations. Rooibos tea was either fermented, unfermented, or black in 62% of the studies. Doses ranging from 200 to 1,200 ml were employed. In both healthy and at-risk individuals, rooibos has been shown to enhance lipid profiles, boost antioxidant status, and lower blood glucose levels. The existing findings suggests that rooibos consumption demonstrated to improve lipid profiles, boost antioxidant status, and lower blood glucose levels in both apparently healthy, and individual at-risk individuals or diagnosed of chronic conditions. Thus, it can be presumed that rooibos tea provides some health benefits, yet these findings are based on a limited number of human intervention studies and a small total sample size. Additionally, a variety of rooibos dosages and types of tea in the experiments had inconsistent results that were probably impacted by the amount consumed. Future studies should include a dose-response study in humans, as well as large scaled clinical trials to evaluate the health effects of Rooibos.

Blood Fat Links Found Between Heart Risk and Alzheimer’s

 Is your competent? doctor testing for this? AND HAS EXACT PROTOCOLS TO REDUCE IT? NO? So, you DON'T have a functioning stroke doctor, do you? RUN AWAY!

In here is something your incompetent doctor should have had you doing years ago! In my opinion incompetent is the correct word, doctors should be up-to-date on all research in their specialty. 7 years is way too long to be incompetent and still employed as a doctor!

Study: Tree nut consumption linked to improved type 2 diabetes health May 2018 

The latest here:

Blood Fat Links Found Between Heart Risk and Alzheimer’s

Summary: New research reveals complex relationships between blood lipid levels and the risk of developing Alzheimer’s disease, the most common form of dementia. While small dense LDL cholesterol—linked to heart disease—was associated with increased Alzheimer’s risk, other markers like ApoB48 were linked to reduced risk.

Surprisingly, even low levels of “good” HDL cholesterol were associated with lower dementia risk in this study. These findings suggest that lipid metabolism may play different roles in heart and brain health, and that blood lipid profiles could help predict or even prevent Alzheimer’s.

Key Facts:

• Bad Cholesterol Link: Higher small dense LDL-C levels were tied to a 21% increased Alzheimer’s risk.
• Protective Fat Marker: Higher ApoB48 levels—linked to dietary fat transport—were tied to a 22% lower risk.
• Unexpected HDL Finding: Participants with the lowest HDL-C (good cholesterol) had a 44% lower Alzheimer’s risk.

Source: UT Southwestern

People who are at higher risk for heart disease also seem more likely to develop dementia.

And research led by The University of Texas Health Science Center at San Antonio (UT Health San Antonio) has discovered new associations between various lipid, or fat, levels in the blood and the risk of developing Alzheimer’s disease, the most common cause of dementia worldwide.

The findings mean that using blood lipid profiles could help better understand, predict and possibly even prevent the disease in the future.

In more than 800 older adults who were part of the long-running Framingham Heart Study, the researchers found that higher levels of small dense cholesterol particles – which are known to increase the risk of atherosclerosis and coronary heart disease – were associated with higher risk of developing Alzheimer’s disease.

However, higher levels of a marker for small fat-carrying particles, which are involved in the transport of dietary fats from the gut to other body tissues through the blood after eating, were associated with lower risk of developing the disease.

Perhaps ironically, the researchers also discovered that individuals who had the lowest levels of highly dense cholesterol particles – often referred to as “good cholesterol” as it is considered protective against cardiovascular disease – had a lower risk of developing Alzheimer’s disease compared to the rest of the included individuals.

“These findings highlight the complex relationships of blood lipids with both heart and brain health, suggesting the possibility of certain blood lipids playing different roles in cardiovascular disease and dementia-related biological processes,” said Sokratis Charisis, MD, a researcher with the Glenn Biggs Institute for Alzheimer’s and Neurodegenerative Diseases at UT Health San Antonio.

Charisis is first author of the study published May 30 in the journal Neurology, titled, “Association of Blood Lipoprotein Levels With Incident Alzheimer’s Disease in Community-Dwelling Individuals: The Framingham Heart Study.” Other authors include corresponding author Sudha Seshadri, MD, director of the Biggs Institute, and researchers from Boston University School of Public Health, the University of Texas Rio Grande Valley and the Framingham Heart Study.

A community-based analysis

The new study notes that dementia is a leading source of morbidity and mortality in the aging population. Worldwide, there were 57.4 million people living with dementia in 2019, a number that is expected to reach 152.8 million by 2050.

However, there is a general trend over time of decreasing incidence of Alzheimer’s disease and other dementias in the U.S. and other higher-income countries that is at least partially attributed to better management of cardiovascular risk factors.

The Framingham Heart Study is an ongoing, community-based cohort study that was launched in 1948 in Framingham, Massachusetts. Residents there ages 30 to 59 were randomly selected from census data to participate. Those with definite signs of cardiovascular disease at baseline were excluded.

Participants of the original cohort have undergone up to 32 examinations performed every two years, which have included detailed history-taking by a physician, a physical examination and lab testing.

The latest analysis by researchers led by UT Health San Antonio included participants from the original cohort who were 60 years or older and free of dementia during an examination period of 1985-1988, and had available cognitive follow-up and lipoprotein marker data. Lipoproteins act as a transport system for lipids in the bloodstream.

Blood lipid levels and dementia

Levels of high-density lipoprotein cholesterol (HDL-C), or good cholesterol; low-density lipoprotein cholesterol (LDL-C), or “bad cholesterol”; small dense LDL-C (sdLDL-C); and other lipoprotein types associated with heart disease were measured in blood samples obtained from the mid- to late-‘80s examination period.

The Framingham participants were watched for incident Alzheimer’s disease, meaning a first diagnosis of the disease, until 2020.

Of a total of 822 participants, 128 developed incident Alzheimer’s disease.

The researchers discovered that an increase of 1 standard deviation unit (SDU) of a concentration of small dense LDL-C (sdLDL-C), a value representing how far a specific data point deviates from the mean, was associated with a 21% increase in the risk for incident Alzheimer’s disease.

As the name implies, small dense LDL-C (sdLDL-C) is a type of the so-called bad cholesterol with smaller and denser particles than other low-density lipoproteins, and that is considered more likely to form plaque in arteries, strongly associated with an increased risk of atherosclerotic cardiovascular disease.

A 1 SDU increase in a concentration of ApoB48, a lipoprotein that transports dietary fat from the intestines and into the bloodstream that also is tied to heart disease and cardiovascular problems, was found to be associated with a 22% decrease in the risk for incident Alzheimer’s disease.

Participants in the first quartile of HDL-C, or good cholesterol – in order of lesser amounts – were 44% less likely to develop Alzheimer’s compared with those in the second, third and fourth quartiles. And those with small dense LDL-C concentrations below the median were 38% less likely to develop Alzheimer’s compared with those with concentrations above the median.

In summary, then, lower small-density bad cholesterol (sdLDL-C) concentrations and higher ApoB48 concentrations were associated with a lower Alzheimer’s risk. And individuals with the lowest good cholesterol (HDL-C) concentrations were less likely to develop Alzheimer’s compared with the remaining sample.

“These findings underscore links between lipoprotein metabolism pathways and Alzheimer’s risk, emphasizing the potential role of blood lipoprotein markers in Alzheimer’s risk stratification and of lipid modification strategies in dementia prevention,” the researchers concluded.

About this cholesterol, cardiovascular disease, and dementia research news

Author: Steven Lee
Source: UT Southwestern
Contact: Steven Lee – UT Southwestern
Image: The image is credited to Neuroscience News

Original Research: Closed access.
“Association of Blood Lipoprotein Levels With Incident Alzheimer’s Disease in Community-Dwelling Individuals: The Framingham Heart Study” by Sokratis Charisis et al. Neurology

Dementia Tied to Fluctuations in Blood Lipids Over Time

Hopefully your doctor is monitoring this because of your dementia risk post stroke. 

Your risk of dementia, has your doctor told you of this?  Your doctor is responsible for preventing this!

1. A documented 33% dementia chance post-stroke from an Australian study?   May 2012.

2. Then this study came out and seems to have a range from 17-66%. December 2013.`    

3. A 20% chance in this research.   July 2013.

4. Dementia Risk Doubled in Patients Following Stroke September 2018 

The latest here:

Dementia Tied to Fluctuations in Blood Lipids Over Time

Variability in total cholesterol, triglyceride levels at age 60 and older raised risk

by Judy George, Deputy Managing Editor, MedPage Today July 5, 2023

Fluctuations in total cholesterol and triglyceride levels in people 60 and older were tied to a higher risk of incident dementia, including Alzheimer's disease, a longitudinal study showed.

Over a median follow-up of 12.9 years, participants in the highest quintile of total cholesterol variability versus the lowest quintile had a 19% increased risk of incident Alzheimer's or related dementias (HR 1.19, 95% CI 1.04-1.36, P=0.011), reported Suzette Bielinski, PhD, of the Mayo Clinic in Rochester, Minnesota, and co-authors.

Those in the highest quintile of triglycerides variability had a 23% increased risk compared with the lowest quintile (HR 1.23, 95% CI 1.08-1.41, P=0.002), the researchers wrote in Neurologyopens in a new tab or window.

"Routine screenings for cholesterol and triglyceride levels are commonly done as part of standard medical care," Bielinski said in a statement. "Fluctuations in these results over time could potentially help us identify who is at greater risk for dementia, help us understand mechanisms for the development of dementia, and ultimately determine whether leveling out these fluctuations could play a role in reducing dementia risk."

Vascular risk factors, including hyperlipidemia, have been linked with dementia but most studies have measured them at a single point in time, Bielinski and colleagues noted. Research about cholesterol variation over time has not evaluated relationships between dementia and fluctuations in high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), and triglycerides, they added.

The researchers studied 11,571 participants in the Rochester Epidemiology Projectopens in a new tab or window (REP), a medical records system that links researchers with data from community providers who care for residents of southern Minnesota and western Wisconsin.

Participants were age 60 and older, did not have a prior diagnosis of Alzheimer's or dementia at the index date of Jan. 1, 2006, and had three or more lipid measurements including total cholesterol, triglycerides, LDL-C, or HDL-C in the 5 years before the index date.

The most recent lipid values before January 2006 were considered baseline measurements. Lipid variation was defined as any change in lipid levels over time, regardless of direction, and was measured using variability independent of the mean.

Alzheimer's and dementia diagnoses were determined by ICD codes. The researchers did not differentiate by dementia type and included all dementia under the CMS definitionopens in a new tab or window of Alzheimer's disease and Alzheimer's disease-related dementia.

The study population was followed from baseline to incident dementia, death, or Dec. 31, 2018. Mean age was 71, 54% were women, and 96% were white.

Participant histories included stroke (13%), myocardial infarction (7%), diabetes (35%), or cancer (22%). Half of participants were on lipid-lowering treatment at baseline. Findings were adjusted for sex, race, education, and lipid-lowering treatments.

Over the follow-up period, a total of 2,473 (21%) individuals had a dementia diagnosis. No relationship between variations in LDL-C and HDL-C and dementia risk was seen.

It's not clear why or how fluctuating levels of total cholesterol and triglycerides were related to dementia risk, Bielinski noted. Changes in BMI, which may occur as dementia develops, may be a factor. It's possible variations in some lipid levels are biomarkers, not risk factors, for dementia, the researchers observed.

"Further studies looking at the changes over time for this relationship are needed in order to confirm our results and potentially consider preventative strategies," Bielinski said.

The study had several limitations, the researchers acknowledged. People included in the study had more comorbidities than others. Dementia subtypes were not known, and ICD codes may have underdiagnosed incident dementia. Moreover, the cohort was predominantly white and the findings may not be representative of other populations.

• Judy George covers neurology and neuroscience news for MedPage Today, writing about brain aging, Alzheimer’s, dementia, MS, rare diseases, epilepsy, autism, headache, stroke, Parkinson’s, ALS, concussion, CTE, sleep, pain, and more. Follow

Disclosures

Funding for this study was provided by a grant from the National Heart, Lung, and Blood Institute.

Bielinski had no disclosures. One co-author reported relationships with Biogen, LabCorp, Lilly, Merck, Siemens Healthineers, the National Institutes of Health, and the U.S. Department of Defense.

Primary Source

Neurology

Source Reference: opens in a new tab or windowMoser ED, et al "Association between fluctuations in blood lipid levels over time with incident Alzheimer disease and Alzheimer disease related dementias" Neurology 2023; DOI: 10.1212/WNL.0000000000207595.

Association of egg intake with blood lipids, cardiovascular disease, and mortality in 177,000 people in 50 countries

Goes well with the 4 eggs I'm having for breakfast this morning, fried in coconut oil.

You'll have to read for yourself on what to do with coconut oil because of this professor.

A Harvard professor just busted the myth that coconut oil is good for you, calling it 'pure poison'

• coconut oil (60 posts)

Association of egg intake with blood lipids, cardiovascular disease, and mortality in 177,000 people in 50 countries

American Journal of Clinical Nutrition — Dehghan M, Mente A, Rangarajan S, et al. | April 09, 2020

In the Prospective Urban Rural Epidemiology (PURE) study, researchers analyzed 146,011 people from 21 countries in order to examine the link of egg intake with blood lipids, cardiovascular disease (CVD), as well as mortality in large glo  bal investigations with populations from low-, middle-, and high-income countries. Overall 31,544 patients having vascular disease were also analyzed in 2 multinational prospective investigations: ONTARGET (Ongoing Telmisartan Alone and in Combination with Ramipril Global End Point Trial) and TRANSCEND (Telmisartan Randomized Assessment Study in ACEI Intolerant Subjects with Cardiovascular Disease). According to the findings, no significant links exist between egg consumption and blood lipids, mortality, or major CVD events in this analysis of 3 large international prospective investigations involving approximately 177,000 people, 12,701 deaths, and 13,658 CVD events from 50 countries in 6 continents.

• See Also: Implications of abnormal exercise electrocardiography with normal stress echocardiography

Read the full article on American Journal of Clinical Nutrition

Study: Tree nut consumption linked to improved type 2 diabetes health

You'll have to ask your doctor if the benefits from this apply to stroke survivors. Notice that peanuts are not included. But your doctor can analyze these two(when pigs fly) and come up with a diet protocol. You do expect not to have to do your doctors' work along with all your recovery rehab?

Eating peanuts may lead to supple arteries and healthy hearts  May 2017 

Study: Tree nut consumption linked to improved type 2 diabetes health May 2018

One of the largest studies to date on nuts and diabetes was published today in Diabetologia, the journal of the European Association for the Study of Diabetes (EASD). The study shows that approximately two ounces of nuts a day, as a replacement for carbohydrate foods, can improve glycemic control and blood lipids in those with type 2 diabetes.

Researchers from the University of Toronto and St. Michael's Hospital in Toronto, Canada, found that tree nuts (almonds, Brazils, cashews, hazelnuts, pecans, pine nuts, pistachios, macadamias and walnuts) and peanuts improved blood lipid levels and blood sugar levels in individuals with non-insulin dependent diabetes.

This study, which was retracted by the authors at their request, was originally published in Diabetes Care. It was a 3-month parallel design with 117 non-insulin dependent adults with diabetes (men and women with a mean age of 62 years) who were all being treated with oral hypoglycemic medications. The subjects were randomized to one of three diets for three months. The first diet included a supplement of 75g (~2½ ounces or ½ cup) of mixed nuts; the second diet included 38g (~1? ounces or ¼ cup) of mixed nuts and half portion of whole wheat muffins; and the third diet contained a full portion of whole wheat muffins.

Each supplement provided approximately 475 calories per 2,000 calorie diet. All of the diets contained roughly the same number of calories, but the nuts provided more unsaturated (i.e. healthy) fat and less carbohydrate.

The goal of the study was to determine if nuts improve glycemic control in non-insulin dependent diabetes, as assessed by HbA1c (a marker of blood sugar control over the previous three months), and also improve markers of cardiovascular health.

"The original findings revealed that the full dose nut group had a significant reduction in HbA1c compared to the other two groups," stated David Jenkins, MD, PhD, DSc, with the University of Toronto and St. Michael's Hospital. "The current study shows a reduction in HbA1c and the low-density lipoprotein (LDL)-associated cardiovascular disease (CVD) risk factor, apolipoprotein B (Apo-B), stated Dr. Jenkins. "We also found lower levels of small LDL cholesterol-- which is an emerging risk factor for CVD." He added, "The bottom line is, this study showed a modest but significant improvement in blood glucose control, despite the higher fat intake, and improvement in lipid risk factors for heart disease with increasing nut dose."

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According to Cyril Kendall, Ph.D., co-investigator of the study, "The improvements in blood glucose control and blood lipid levels that can be achieved by dietary and lifestyle changes are significant and could make a substantial contribution to the treatment of those with type 2 diabetes. Nuts are a healthy and flavorful option for individuals with diabetes that also promote healthy body weight."

A number of studies have suggested that consuming tree nuts may reduce the risk of heart disease, confirmed by the PREDIMED trial in 2013. In 2003 tree nuts received a qualified health claim from the U.S. Food and Drug Administration (FDA) which states, "Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." Interestingly, adults with diabetes are two to four times more likely to die from heart disease than adults without diabetes.

According to Maureen Ternus, M.S., R.D., Executive Director of the International Tree Nut Council Nutrition Research & Education Foundation (INC NREF), "While we've known for years that eating nuts every day can help reduce the risk for heart disease, these findings show that consuming nuts may be helpful in controlling type 2 diabetes as well."

The original study was published in 2011 but retracted as the statistical model used did not control for repeated measures in the same individual. The current study fixed the previous statistical error and added new data of interest including LDL particle size and clotting factors.

Source:

https://www.easd.org/

Role of Blood Lipids in the Development of Ischemic Stroke and its Subtypes

Hopefully your doctor understands and  conveys what this means to you.

Role of Blood Lipids in the Development of Ischemic Stroke and its Subtypes

A Mendelian Randomization Study

George Hindy, Gunnar Engström, Susanna C. Larsson, Matthew Traylor, Hugh S. Markus, Olle Melander, Marju Orho-Melander

and on behalf of the Stroke Genetics Network (SiGN)

Download PDF

Stroke. 2018;49:820-827

Originally published March 13, 2018

• Article

Figures & Tables

Supplemental Materials

Info & Metrics

Abstract

Background and Purpose—Statin therapy is associated with a lower risk of ischemic stroke supporting a causal role of low-density lipoprotein (LDL) cholesterol. However, more evidence is needed to answer the question whether LDL cholesterol plays a causal role in ischemic stroke subtypes. In addition, it is unknown whether high-density lipoprotein cholesterol and triglycerides have a causal relationship to ischemic stroke and its subtypes. Our aim was to investigate the causal role of LDL cholesterol, high-density lipoprotein cholesterol, and triglycerides in ischemic stroke and its subtypes through Mendelian randomization (MR).

Methods—Summary data on 185 genome-wide lipids-associated single nucleotide polymorphisms were obtained from the Global Lipids Genetics Consortium and the Stroke Genetics Network for their association with ischemic stroke (n=16 851 cases and 32 473 controls) and its subtypes, including large artery atherosclerosis (n=2410), small artery occlusion (n=3186), and cardioembolic (n=3427) stroke. Inverse-variance–weighted MR was used to obtain the causal estimates. Inverse-variance–weighted multivariable MR, MR-Egger, and sensitivity exclusion of pleiotropic single nucleotide polymorphisms after Steiger filtering and MR-Pleiotropy Residual Sum and Outlier test were used to adjust for pleiotropic bias.

Results—A 1-SD genetically elevated LDL cholesterol was associated with an increased risk of ischemic stroke (odds ratio: 1.12; 95% confidence interval: 1.04–1.20) and large artery atherosclerosis stroke (odds ratio: 1.28; 95% confidence interval: 1.10–1.49) but not with small artery occlusion or cardioembolic stroke in multivariable MR. A 1-SD genetically elevated high-density lipoprotein cholesterol was associated with a decreased risk of small artery occlusion stroke (odds ratio: 0.79; 95% confidence interval: 0.67–0.90) in multivariable MR. MR-Egger indicated no pleiotropic bias, and results did not markedly change after sensitivity exclusion of pleiotropic single nucleotide polymorphisms. Genetically elevated triglycerides did not associate with ischemic stroke or its subtypes.

Conclusions—LDL cholesterol lowering is likely to prevent large artery atherosclerosis but may not prevent small artery occlusion nor cardioembolic strokes. High-density lipoprotein cholesterol elevation may lead to benefits in small artery disease prevention. Finally, triglyceride lowering may not yield benefits in ischemic stroke and its subtypes.

Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women

I couldn't elucidate the clear meaning of what this said, so you'll have to hope your doctor has better comprehension skills than me. Or contacts the researcher for a 5th grade explanation.
I'm doing coconut oil for various reasons listed in my blog.

• coconut oil (64 posts to March 2014)

Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women

1. Kay-Tee Khaw1,
2. Stephen J Sharp2,
3. Leila Finikarides

3,4,

Islam Afzal5,

Marleen Lentjes

1,

Robert Luben1,

Nita G Forouhi2

Author affiliations

Abstract

Introduction High dietary saturated fat intake is associated with higher blood concentrations of low-density lipoprotein cholesterol (LDL-C), an established risk factor for coronary heart disease. However, there is increasing interest in whether various dietary oils or fats with different fatty acid profiles such as extra virgin coconut oil may have different metabolic effects but trials have reported inconsistent results. We aimed to compare changes in blood lipid profile, weight, fat distribution and metabolic markers after four weeks consumption of 50 g daily of one of three different dietary fats, extra virgin coconut oil, butter or extra virgin olive oil, in healthy men and women in the general population.

Design Randomised clinical trial conducted over June and July 2017.

Setting General community in Cambridgeshire, UK.

Participants Volunteer adults were recruited by the British Broadcasting Corporation through their websites. Eligibility criteria were men and women aged 50–75 years, with no known history of cancer, cardiovascular disease or diabetes, not on lipid lowering medication, no contraindications to a high-fat diet and willingness to be randomised to consume one of the three dietary fats for 4 weeks. Of 160 individuals initially expressing an interest and assessed for eligibility, 96 were randomised to one of three interventions; 2 individuals subsequently withdrew and 94 men and women attended a baseline assessment. Their mean age was 60 years, 67% were women and 98% were European Caucasian. Of these, 91 men and women attended a follow-up assessment 4 weeks later.

Intervention Participants were randomised to extra virgin coconut oil, extra virgin olive oil or unsalted butter and asked to consume 50 g daily of one of these fats for 4 weeks, which they could incorporate into their usual diet or consume as a supplement.

Main outcomes and measures The primary outcome was change in serum LDL-C; secondary outcomes were change in total and high-density lipoprotein cholesterol (TC and HDL-C), TC/HDL-C ratio and non-HDL-C; change in weight, body mass index (BMI), waist circumference, per cent body fat, systolic and diastolic blood pressure, fasting plasma glucose and C reactive protein.

Results LDL-C concentrations were significantly increased on butter compared with coconut oil (+0.42, 95% CI 0.19 to 0.65 mmol/L, P<0.0001) and with olive oil (+0.38, 95% CI 0.16 to 0.60 mmol/L, P<0.0001), with no differences in change of LDL-C in coconut oil compared with olive oil (−0.04, 95% CI −0.27 to 0.19 mmol/L, P=0.74). Coconut oil significantly increased HDL-C compared with butter (+0.18, 95% CI 0.06 to 0.30 mmol/L) or olive oil (+0.16, 95% CI 0.03 to 0.28 mmol/L). Butter significantly increased TC/HDL-C ratio and non-HDL-C compared with coconut oil but coconut oil did not significantly differ from olive oil for TC/HDL-C and non-HDL-C. There were no significant differences in changes in weight, BMI, central adiposity, fasting blood glucose, systolic or diastolic blood pressure among any of the three intervention groups.

Conclusions and relevance Two different dietary fats (butter and coconut oil) which are predominantly saturated fats, appear to have different effects on blood lipids compared with olive oil, a predominantly monounsaturated fat with coconut oil more comparable to olive oil with respect to LDL-C. The effects of different dietary fats on lipid profiles, metabolic markers and health outcomes may vary not just according to the general classification of their main component fatty acids as saturated or unsaturated but possibly according to different profiles in individual fatty acids, processing methods as well as the foods in which they are consumed or dietary patterns. These findings do not alter current dietary recommendations to reduce saturated fat intake in general but highlight the need for further elucidation of the more nuanced relationships between different dietary fats and health.

Trial registration number NCT03105947; Results.

This is an Open Access article distributed in accordance with the terms of the Creative Commons Attribution (CC BY 4.0) license, which permits others to distribute, remix, adapt and build upon this work, for commercial use, provided the original work is properly cited. See: http://creativecommons.org/licenses/by/4.0/

http://dx.doi.org/10.1136/bmjopen-2017-020167

Eating peanuts may lead to supple arteries and healthy hearts

Not to be done without your doctors prescription. She/He may get around to it in 50 years.

Eating peanuts may lead to supple arteries and healthy hearts

Pennsylvania State University Health and Medicine News

Eating peanuts with a meal may help protect against cardiovascular diseases which can lead to heart attacks and stroke, according to an international team of researchers.

In the study, overweight and obese but otherwise healthy men who ate about three ounces of peanuts with a high–fat meal had a blunted increase of lipids in their bloodstream, said Penny Kris–Etherton, distinguished professor of nutrition, Penn State. She added that previous studies have shown that after a meal, there is a spike in blood lipids; this spike can increase the risk of cardiovascular disease, which is the leading cause of death in the United States, as well as around the world.

"Typically, whenever we eat something, it causes the arteries to get a little bit stiffer during the post–meal period, but we have shown that if you eat peanuts with your meal, this can help prevent the stiffening response," said Kris–Etherton. "When the stiffening response happens in the cells that line the arteries, resulting in decreased elasticity in the arteries, it can limit the availability of nitric oxide, and when there's less nitric oxide, the arteries don't dilate that much. What you want is a dilation of the arteries and for them to be really elastic."

She added that over time, the arterial stiffening response can limit blood flow throughout the body and cause the heart to work harder, increasing the risks of serious cardiovascular problems over time.

"As the heart works harder and harder, over a long period of time, it could lead, ultimately, to heart failure," said Kris–Etherton.

According to the researchers, who report their findings in the current issue of the Journal of Nutrition, eating peanuts can keep the cells that line the arteries healthy, helping them stay more elastic. The researchers showed that when peanuts are eaten with a meal the typical post–meal increase of triglycerides – a type of fat found in the bloodstream – is blunted.

"After a meal, triglycerides increase and this typically decreases the dilation of the arteries, but the peanuts prevent that big increase in triglycerides after the meal," said Kris–Etherton. "And that may be the mechanism behind this effect, because the triglycerides are not getting so high, which may explain why there is not a decrease in artery elasticity."

The researchers recruited 15 healthy overweight and obese men for the study. Participants ate a control meal with three ounces of ground unsalted peanuts in the form of a shake. A control group was fed a shake of similar nutritional quantity and quality, but without the peanuts. The researchers took blood samples from the subjects to measure lipid, lipoprotein and insulin levels after 30, 60, 120 and 240 minutes.

An ultrasound machine was used to measure the subjects' blood flow.

According to the researchers, there was a 32 percent reduction in the triglyceride levels after the consumption of the peanut meal compared to the control group.

Three ounces of peanuts is about three times the amount of an average serving size, according to the researchers. Although the peanuts were ground up into a shake for the study, the researchers indicate that just eating peanuts would be expected to cause the same response.

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