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A
diet rich antioxidant-rich foods, especially from fruits and vegetables, can
greatly reduce the risk of heart attack in women by inhibition of oxidative
stress and inflammation, according to a new study in Stroke, the journal of the
American heart Association.
This
particular study was the first to focus on the effects of all dietary
antioxidants and their connection to heart attacks. Total antioxidant capacity
(TAC) calculates all antioxidants present in diet and the synergistic effects
that take place between them, into one single value.
The
study included women (31 035 cardiovascular disease (CVD)-free and 5680 with
CVD history at baseline), between the ages of 49 and 83 over a 10 year period.
Diet
was assessed with a food frequency questionnaire.
Researchers
calculated an approximation of total antioxidant capacity from a database that
measures the oxygen radical absorption capacity (ORAC) of the most common foods
in the United States. Stroke cases were ascertained by linkage with the Swedish
Hospital Discharge Registry.
Throughout
the study, 1,114 women suffered a heart attack. Women with the highest total
antioxidant rate had a 20 percent lower risk than the women who had the least
total antioxidant rate. The group with the lowest risk – consumed three times
as many fruits and vegetables, about 7 servings per day, compared with the
others who had only 2-4 servings.
Lead
investigator Alicja Wolk, DrMedSci, Division of Nutritional Epidemiology,
Institute of Environmental Medicine, Karolinska Institute, Stockholm, Sweden,
explains:
"In
contrast to supplements of single antioxidants, the dietary total antioxidant
capacity reflects all present antioxidants, including thousands of compounds,
all of them in doses present in our usual diet, and even takes into account
their synergistic effects."
Reference:
Rautiainen
S, Larsson S, Virtamo J, Wolk A. Total
Antioxidant Capacity of Diet and Risk of Stroke: A Population-Based Prospective
Cohort of Women. Stroke. 2012;43:00-00.
You
can read the complete paper HERE.
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