Moderate Tomato Consumption is Associated with a Lower Risk of New-Onset Hypertension

Written by Taylor Woosley, Staff Writer. Results of this observational study using data from CHNS, a large-scale prospective cohort study, shows that eating around 10-13 g/day of tomatoes versus no consumption of tomatoes was associated with a 49-58% lower risk of new-onset hypertension.  (more…)

Consumption of α-Linolenic Acid Linked to Lower CVD Risk & May Play a Role in Reduced Rates of Cognitive Decline

Written by Taylor Woosley, Staff Writer. Analyses of observational studies show that increasing ALA intake is associated with a 10% lower risk of total CVD, while a prospective cohort study reported that higher ALA consumption was associated with slower decline in global cognitive functioning.   (more…)

Higher Yogurt Intake Associated with Lower Blood Pressure Levels in Individuals with Hypertension

Written by Taylor Woosley, Staff Writer. Results show higher levels of yogurt consumption resulted in improved blood pressure levels in individuals with hypertension. Beneficial trends were noted for systolic blood pressure (b= -1.44, CI = [-2.71, -0.17], p < 0.05) and mean arterial pressure (b= -0.89, CI = [-1.65, -0.14], p < 0.05). (more…)

Ten-Hour Time-Restricted Eating Reduces Atherogenic Lipids in Patients with Metabolic Syndrome

Written by Joyce Smith, BS. After twelve-weeks of time-restricted eating, study participants with metabolic syndrome (Mets) experienced weight loss, healthier body composition, lower blood pressure, and decreased levels of cardiovascular disease-promoting lipids. (more…)

Comparison of Vitamin D and Omega-3’s to Strength-Training Exercise for Better Health in Older Adults

Written by Joyce Smith, BS. Vitamin D and Omega-3 supplementation in combination with an exercise program did not improve blood pressure, fracture rate, infection rate or rate of cognitive decline in the healthy older participants over a 3-year period. (more…)