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Heart Health

Every Additional 100 Grams of Ultra-Processed Food Linked to Higher Heart Disease Risk: Study

/ Health & Wellness Community

Higher consumption of ultra-processed foods (UPFs) has been associated with increased risks of several chronic health conditions, including cardiovascular disease, cancer, obesity and metabolic disorders, according to a study. The research found that greater intake of ultra-processed foods was associated with a 24 per cent higher risk of cardiovascular events, a 12 per cent higher risk of cancer and a 23 per cent higher risk of overweight or obesity. Higher consumption was also linked with increased risks of metabolic syndrome or diabetes, depression and anxiety, digestive diseases, high blood pressure and death from any cause. Ultra-processed foods are industrially manufactured products that are typically ready to eat or require minimal preparation. They often contain high levels of energy, sugar and salt while providing relatively low amounts of dietary fibre, protein, vitamins and minerals. The researchers found a dose-response relationship between UPF consumption and several health outcomes. Every additional 100 grams of ultra-processed food consumed per day was associated with an 11 per cent higher risk of hypertension, a 14 per cent higher risk of cardiovascular events, a 4 per cent higher risk of cancer and a 3 per cent higher risk of death from any cause. The study also reported that every 10 per cent increase in the share of energy intake coming from ultra-processed foods was associated with a 16 per cent higher risk of metabolic syndrome or diabetes. Researchers suggested that the potential health effects could be linked to several factors. Emerging evidence indicates that combinations of food additives may have cumulative effects, while extensive industrial processing can alter the physical structure of food and potentially affect the gut microbiome. These changes may contribute to inflammation and insulin resistance. The researchers also pointed to compounds that can form during food processing. Acrylamide, which can develop in certain foods during high-temperature processing, and acrolein, which can be generated when fats are heated, have both been associated with cardiovascular health risks. The authors noted that chronic conditions associated with high UPF consumption can occur together as multimorbidity. They suggested that reducing ultra-processed food intake and replacing such products with minimally processed alternatives could be relevant to chronic disease prevention and primary healthcare. Source: PTI

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ICMR-NIN Study Finds Vitamin D3 More Effective Than D2 in Supporting Muscle and Heart Health

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Vitamin D3 may be more effective than Vitamin D2 in maintaining and restoring skeletal muscle and cardiac function, according to a study conducted by researchers at the ICMR-National Institute of Nutrition (ICMR-NIN), Hyderabad. The study, titled “Dietary Vitamin D2 Is Less Potent Than Vitamin D3 at Maintaining or Restoring Structure and Metabolism of Skeletal Muscle and Heart in Male Rats,” was published in Molecular Nutrition & Food Research. Researchers examined the comparative effects of Vitamin D2 and D3 on skeletal muscle and heart health in male rats during both the maintenance phase and recovery from vitamin D deficiency. Vitamin D is primarily known for its role in calcium regulation and bone health, but it also contributes to the functioning of tissues such as skeletal muscle and the heart. While both D2 and D3 are commonly used in supplements and food fortification, researchers noted that their effects on non-bone tissues have not been studied as extensively. For the study, weaning male Sprague-Dawley rats were divided into groups receiving diets containing Vitamin D2, Vitamin D3, a combination of both, or a vitamin D-deficient diet. Researchers subsequently assessed body composition, muscle strength, muscle structure and metabolism, along with indicators linked to cardiac function. The findings showed that Vitamin D3 resulted in greater improvements in muscle mass, muscle fibre size and grip strength compared with Vitamin D2. It also demonstrated stronger effects on biological markers associated with muscle development and energy metabolism. A similar trend was observed in the heart. Vitamin D3 produced greater changes in markers linked to cardiac contractility and metabolism. The differences between the two forms were particularly noticeable when the animals were recovering from Vitamin D deficiency. Dr Ayesha Ismail, Scientist F at ICMR-NIN and corresponding author of the study, said both forms improved calcium-related parameters, but Vitamin D2 was less effective across several indicators associated with muscle and heart structure and energy metabolism. ICMR-NIN Director Dr Bharati Kulkarni said the findings suggest that Vitamin D3 could have greater potential than Vitamin D2 in maintaining and restoring skeletal muscle and cardiac functions. However, the researchers cautioned against directly applying the findings to humans. They said additional research involving human populations is needed to determine whether the observed differences between Vitamin D2 and D3 have similar implications for skeletal and other body functions. The study adds to existing evidence suggesting that the two forms of Vitamin D may not have identical effects beyond their established role in calcium regulation and bone health. Researchers said further studies will be important in assessing the potential implications for vitamin supplementation and food-fortification programmes. Source: ANI

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Daily Almond Intake of 60 Grams Found to Shield DNA and Combat Oxidative Stress

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Almonds may be more than just a crunchy snack — they could be a powerful ally in protecting your health at the cellular level. New research suggests that consuming at least 60 grams of almonds a day can significantly reduce oxidative stress and safeguard DNA from damage. Oxidative stress, caused by an overload of harmful free radicals, accelerates aging, inflammation, and chronic disease risk. Almonds, rich in vitamin E, antioxidants, flavonoids, and healthy fats, act as natural defenders, helping neutralize these free radicals and strengthening the body’s resilience. According to the study, individuals who included over 60 grams of almonds in their daily diet showed notable improvements in antioxidant activity and reduced markers of oxidative stress. This directly translates into better DNA protection, healthier cells, and potentially slower signs of aging. Earlier clinical evidence also supports this. A landmark randomized trial with young male smokers who consumed 84 g of almonds daily recorded a 28% drop in oxidative DNA damage, a 34% reduction in lipid peroxidation, and a 23% decline in DNA strand breaks, proving almonds’ protective benefits even under high-stress conditions. The “60 g threshold” is now being recognized as a key benchmark. That’s about 40–45 almonds per day, roughly two servings — enough for the bioactive compounds in almonds to activate their strongest protective effects. While smaller amounts still offer health benefits, crossing this intake level seems to unlock greater antioxidant potential. Beyond heart and brain health, almonds are emerging as a natural superfood for DNA protection. Their vitamin E helps shield cell membranes, while polyphenols and flavonoids reduce inflammation and support vascular health. Together, they slow down cellular wear and tear linked to aging, cancer, diabetes, and cardiovascular disease. Experts emphasize that consistency is crucial. Incorporating almonds daily — whether eaten raw, roasted, blended into smoothies, or sprinkled over meals — makes it easy to hit the 60 g mark. This growing body of evidence reinforces almonds as more than a nutritious snack: they are a long-term investment in wellness, helping preserve genetic material, reduce disease risks, and support healthier aging. Source: TOI

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WHO Recommends Potassium-Enriched Salt Substitutes for Better Heart Health

/ Health & Wellness Community

The World Health Organization (WHO) has recommended replacing regular table salt with potassium-enriched, lower-sodium salt substitutes to combat hypertension and cardiovascular diseases. The George Institute for Global Health India has strongly endorsed this initiative, emphasizing its potential to save lives, particularly in countries like India, where high sodium intake and low potassium consumption contribute to widespread health issues. A study conducted by The George Institute for Global Health India, in collaboration with PGIMER Chandigarh, highlights the urgent need for dietary changes in India. It found that salt consumption is significantly above recommended levels, while potassium intake remains insufficient, fueling hypertension, cardiovascular disease, and chronic kidney disease. This research is part of a larger effort to understand how India’s dietary habits are linked to non-communicable diseases (NCDs). Prof. Vivekanand Jha, Executive Director of The George Institute for Global Health India, stated, “To tackle hypertension and heart and kidney disease, especially in rural areas, we must make low-sodium, potassium-enriched salts affordable and accessible. By working with policymakers and the food industry, and educating the public with clear labeling and subsidies, we can save lives and promote a healthier future.” He also emphasized the importance of ensuring the safety and efficacy of salt substitutes, particularly for people with kidney disease. The Salt Substitute in India Study (SSiIS) examined the impact of reduced-sodium, potassium-enriched salt substitutes on blood pressure in rural hypertensive patients. Initial data from the study showed excessive sodium intake, with urinary salt excretion levels at 10.4 g/day—more than double the WHO’s recommended intake. The study found that using salt substitutes was an effective and cost-efficient method to manage hypertension, particularly in high-risk populations. The study, led by Sudhir Raj Thout, Research Fellow at The George Institute for Global Health India, involved 502 hypertensive participants from rural India. Results showed that participants using the reduced-sodium, potassium-enriched salt substitutes for three months experienced notable reductions in both systolic (4.6 mmHg) and diastolic (1.1 mmHg) blood pressure. Additionally, urinary potassium levels and the sodium-to-potassium ratio improved. Participants also found the taste of the substitutes acceptable. Sudhir Raj Thout added, “The WHO’s guidance on lower-sodium salt substitutes is crucial for India, as it offers a simple and affordable solution to lower blood pressure and reduce cardiovascular risks amid the current high levels of sodium intake.” Global and Indian research supports the benefits of potassium-enriched salt substitutes in reducing blood pressure without compromising taste. These substitutes offer a cost-effective and accessible intervention, though individuals with advanced kidney disease should avoid them. The George Institute for Global Health India continues to advocate for potassium-enriched salts, collaborating with policymakers, healthcare providers, and the food industry to promote healthier dietary habits. Source: Express healthcare Photo Credit: Express healthcare

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