We’ve talked a couple of times about the importance of vitamin D for our body. This vitamins is acquired through certain foods such as milk or egg, and also by solar radiation. According to a new study, vitamin D deficiency is associated with a significantly increased risk of cardiovascular disease.

The Institute of Cardiology, Intermountain Medical Center in Salt Lake City, Utah, has studied for over a year to a group of 27,686 people under 50 years and without cardiovascular history. The results show that people with low vitamin D levels have a risk of death 77% higher than those with normal levels of this vitamin.

The individuals studied who suffered from a lack of vitamin D were 45% more likely to develop heart disease and 78% more likely to suffer a stroke than those whose vitamin D levels were normal. Recent research has shown that vitamin D plays a key role in many biological functions such as blood pressure, glucose levels in the blood and inflammation (all risk factors for cardiovascular disease).

The conclusions could be really useful as it is relatively easy to treat people with vitamin D and thus reduce the risk of diseases such sufir.

Polyunsaturated fatty acids from oily fish prevents cardiovascular events, which are the leading cause of mortality worldwide. Its use is recommended especially for patients with heart disease, but also to the general population. The blue fish meat is not only rich in omega 3, but has many more benefits.

Regular consumption of polyunsaturated fatty acids, especially omega 3, is suitable for individuals with cardiovascular risk and for the general population. Fish is a food rich in this nutrient. Even a recent study has found that its value “exceeds that of a nutritional supplement food base to set itself up.” Its benefit in terms of cardiovascular prevention, is considered as important as the statin drugs that reduce cholesterol levels.

The study’s lead author, Carl J. Lavie, at Ochsner Medical Center (New Orleans, USA), investigated in healthy people and survivors of myocardial infarction, patients with heart failure, atherosclerosis or atrial fibrillation. The results of monitoring, which lasted 30 years, have been published in the Journal of the American College of Cardiology.
Culture of omega 3

Consumption of polyunsaturated fatty acids not only benefits individuals with cardiovascular risk, but the entire population.

Lavie regrets that many physicians assume that the fish oil fatty acids, especially omega-3 health benefits, without stopping to inquire by what means, how and to what extent. Censorship that many physicians are aware of the tests carried out with statins, but are unaware of recent publications related to omega 3. In heart failure and patients who have suffered a heart attack, it has proven to prevent deaths and hospitalizations.

It is estimated that these groups should take oily fish in meals, at least four or five times a week.

The most studied are omega-3 docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The clinical benefits of these fatty acids have been shown in a total of four trials conducted with 40,000 patients, with and without cardiovascular disease.

The smoking ban seems to have a positive impact on the health of patients with increased risk of cardiovascular disease and heart attack. This has been shown through statistical data that has been developed through various studies in different countries on the impact of the smoking ban in the rate of heart attacks.

In a recent study in Montana, researchers have found that the number of patients admitted to the Regional Medical Center due to heart attacks has dropped by 60 percent following a smoke-free ordinance snuff. The same type of review was in New York. According to this study, rates of myocardial infarction has declined by 8 percent following the Clean Air Act of 2003 which prohibits smoking in bars, restaurants and other public places. Similar results were obtained in Scotland. Due to a smoke-free legislation introduced in Scotland snuff, the health of people has improved significantly and heart attack rates have been slashed. Hospital admissions for heart attacks have declined 17 percent after the legislation was introduced in Scotland.

As a result of smoking in public places, passive smoking or not smoking are the ones most affected because they tend to inhale all the dangerous chemicals released by burning of snuff. Most of these chemicals have been reported to cause cancer and heart attacks. Physiological effects of smoke snuff on cardiovascular functions include aortic stiffness, resulting in the activation of platelets in arteries damaged lining, altered heart rate and vasoconstriction. The snuff also causes the development of plaques in blood vessels leading to heart attacks. Smoking ban has reduced exposure to tobacco snuff in general population.

Cardiovascular diseases such as heart attack, arteriosclerosis, angina pectoris and myocardial infarction are a leading cause of death worldwide. While the incidence of coronary heart disease is high in developed countries, developing nations are also gaining ground at a rapid pace.

Cardiovascular diseases are mainly due to inadequate living habits. Risk factors that cause heart disease can be divided into two categories. These include major risk factors are defined because of a heart attack and the contribution of risk factors that can cause a heart attack.

Major risk factors

These include high blood pressure, high serum cholesterol levels, diabetes, obesity, smoking, heredity, age and sex. A normal adult has a reading of systolic blood pressure between 120 and 130, while the diastolic pressure between 80 and 90. Higher values indicate high blood pressure or hypertension. Arterial hypertension causes increased heart rate, oxygen depletion and the formation of clots in the arteries following a heart attack. Requirements are sufficient cholesterol from the body by the liver. However, excess cholesterol also enters the body through diet high in fat. Presence of cholesterol saturated or low-density lipoproteins within the body causes the formation of plaques in artery walls, causing atherosclerosis.

Obesity or excess weight leads to other diseases like diabetes, blood pressure and high cholesterol, which increases the risk of heart disease. Smoking causes increased heart rate, the formation of fatty plaques, affects serum levels of fibrinogen, induces the formation of blood clots, causes vasoconstriction and creates an irregular heartbeat. Heart attacks also occur due to certain genetic abnormalities that are acquired hereditary. Men have a higher risk of cardiovascular disease than women due to estrogen and female sex hormones protect the heart. Heart disease is more common in older people who are above the age of 65 years as the cardiovascular system’s efficiency decreases with age.

Risk factors that contribute

These include emotional stress, sex hormones, birth control pills and alcohol. There is no evidence that these factors cause heart disease. However, these factors have been found that the association with major risk factors in the origin of heart disease.

The chewing snuff and snus, which is consumed placed under the lip, also increases the risk of myocardial infarction and stroke, such as snuff to smoking, although many of its consumers take as a healthier alternative, according to the results of an investigation by the French Agency for Research on Cancer.

The study was based on a compilation of data from the U.S. and Sweden, two countries where most consumed this “smokeless snuff. In fact, the Nordic country is the only European Union where it is permitted sale.

Thus, in the United States has shown that this type of snuff causes 0.5 percent of heart attacks and 1.7 percent of deaths from stroke, while in Sweden the figure rises to 5 , 6 and 5.4 percent respectively.

However, Dr Paolo Boffetta, author of the research, it requires more studies that prove this relationship which, if true, “would have strong implications for clinical and public health.”

The average decrease in risk over 30%. The benefits do not follow the stroke, but cover the atherosclerotic disease and a broad range of arrhythmias.

On the latter, a study designed to investigate the benefits of omega 3 in the prevention of atrial fibrillation, an arrhythmia own people without apparent cardiovascular risk factors (smoking, obesity, hypertension or diabetes) but due to a excessive and continuous practice of intense physical exercise (cyclists, climbers, marathon runners, etc..), heart arrhythmias is beginning to feel the fifth or sixth decade of life.

In the study, also recognizes that a vegetable omega 3, linolenic acid (ALA), exercise a profit comparable to the fatty acids from fish. However, scientific evidence places the benefit of the latter “far short” of the animal.

FISH BLUE

The excellences that are attributed to the blue fish, especially tuna, are encountering a major problem for sustainability and biodiversity. There are 12 species of tuna that live in all oceans of the planet, but the International Union for Conservation of Nature (IUCN) has already given a letter of “species near extinction,” to five (four of them in serious danger) : yellow fin tuna or light tuna (Thunnus albacares), southern bluefin tuna (Thunnus maccoyii), big-eyed tuna (Thunnus obesus), albacore (Thunnus alalunga) and bluefin tuna (Thunnus thynnus “).

Associations such as Greenpeace confirm that, after more than 3,000 years of fishing, bluefin tuna in the eastern Atlantic and Mediterranean is on the brink of extinction. They stress that only 10 years have been enough of “uncontrolled development” by the fishing industry to the fence to endanger the survival of the species.

These partnerships are critical to the action taken by the European Union and Member States to protect bluefin tuna are inadequate and ignored complaints from fishermen, scientists, wholesale fish merchants, retail chains and NGOs like WWF. Bluefin tuna is the largest of this species. It differs from others in that its pectoral fin is shorter and the color of their flesh, darker. Frequents different waters, as with muscle activity can elevate your blood temperature above the water.

May reach three meters and weighing between 130 and 600 kg. Their life expectancy in the wild more than 20 years. It feeds on other smaller fish such as sardines, mackerel and horse mackerel. Their natural predators at sea are sharks and killer whales, although anyone who puts their survival at stake now is the human being.