Increased fruit and vegetable consumption is associated with a
decreased risk of cardiovascular disease but not cancer, according
to a new study that suggests the cancer-protective effect may have
Eating an egg a day does not impact the cholesterol particles in
the blood most likely to cause heart disease, according to a new
study that could play an important role in debunking myths
surrounding the role of eggs in the diet.
Dietary lycopene may significantly reduce the risk of heart
disease, suggests new research, which found that women with the
highest levels of the antioxidant in their blood had a 34 per cent
reduced risk of the disease compared to...
Supplements of the hormone DHEA could help prevent age-related
heart disease, suggests a small Japanese study. Middle-aged men
with high cholesterol levels had improved artery function as well
as insulin sensitivity after a daily...
The carbohydrate-rich pizza could be associated with a reduced risk
of cancer, suggested a newspaper report yesterday, while a recent
study finds that the tomato-based food could help lower women's
levels of heart disease.
There is still insufficient evidence to determine whether vitamins
A, C and E or multivitamins can reduce the risk for cardiovascular
disease or cancer, concludes a report by researchers in the US,
revealing the gaps which should...
Despite the recent evidence showing that B vitamins and folic acid
supplements could protect against the onset of heart disease,
researchers from Australia say they have found no link between
blood folate levels and death from heart...
The second Health Ingredients Europe show, held from 17-19
September 2002 at Paris-Nord Villepinte, was a resounding success,
according to organisers CMP Information who have released final
The forthcoming World Heart Day has prompted leading experts to
comment in an editorial that rising cardiovascular disease, the
leading cause of death worldwide, has become a pandemic which
urgently needs to be addressed.
Women should start adding more tomato products to their diets,
according to the results of a study presented this week by Harvard
Medical School researchers at the American College of Cardiology