fermented-milk-products,-like-kefir,-may-be-better-for-heart-health
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Fermented milk products, like kefir, may be better for heart health

ByErika Watts

Share on Pinterest Regular milk consumption may have a negative effect on heart health in women, but fermented milk products appear to be safe. Image credit: Tatjana Zlatkovic/Stocksy. Researchers recently studied how consuming fermented and nonfermented milk may impact heart disease in men and women. Fermented milk, also known as cultured milk, undergoes a process to add beneficial bacteria, yeast, or acids. The study found that taking in higher amounts of non-fermented milk is associated with a higher risk of ischemic heart disease (also called coronary heart disease) and myocardial infarction (heart attack) in women. While nonfermented milk was associated with a higher risk of these heart issues in women, the study did not find a negative impact on heart disease in men. A recent study involving around 100,000 Swedish women and men examined how milk consumption impacts cardiometabolic proteins. Doctors use these protein patterns to determine someone’s risk for cardiovascular disease. Karl Michaëlsson, MD, PhD, a professor of medical epidemiology in the Department of Surgical Sciences at Uppsala University, Sweden, led the study. The researchers analyzed two multidecade cohort studies that followed the participants’ diets and lifestyles. Through tracking various metrics and self-reported food and beverage intake, the researchers found that women who consumed 300 milliliters (mL) or more of nonfermented, or regular, milk had an association with a higher risk of ischemic heart disease and myocardial infarction (heart attack). While nonfermented milk showed a negative association with heart disease in women, fermented milk products —such as sour milk and yogurt — did not show an association with such a risk. Heart disease is the top cause of death in the United States, with statistics showing it was responsible for more than 700,000 deaths in 2022. While heart disease is more prevalent in men than in women, women die at higher rates from heart disease. A number of factors can contribute to developing heart disease such as genetics, diet and lifestyle, smoking, and drinking alcohol. The current study of Swedish men and women examined how milk consumption can contribute to heart disease. Even though milk has health benefits, such as providing vitamin D and protein, many scientists wonder how it impacts the heart. Both of these studies tracked lifestyle data from the participants, including food and drink consumption, body mass index (BMI), heart disease events, and heart attack events. Some participants also provided plasma samples that the researchers used to analyze the proteomics, which refers to the study of protein patterns . As part of the food and beverage reporting, participants reported their milk consumption. They listed how frequently they consumed milk, whether it was fermented or non-fermented, and the quantity of milk consumed. The blood plasma analysis measured 276 protein biomarkers. The goal was to see how the presence of biomarkers associated with ischemic heart disease and myocardial infarction compared to milk consumption. After analyzing the blood plasma and comparing that to the participants’ self-reported milk consumption, the researchers found no correlation between fermented milk and an increase in heart disease for men or women. When comparing the amount of nonfermented milk consumed, the scientists noted an increase in both ischemic heart disease and myocardial infarction in women who drank higher amounts of milk. There was no increase in this risk with men. Women who drank 100 mL (or half of a glass) of nonfermented milk daily saw lower rates of these diseases compared to women who consumed more than 300 mL (or 1.5 glasses) of nonfermented milk. The scientists found that consuming 4 glasses of nonfermented milk daily was associated with a 21% higher risk of developing ischemic heart disease compared to consuming half of a glass per day. The researchers noted that even when adjusting for lifestyle factors, the results were consistent at all milk fat percentages. Women who drank higher amounts of non-fermented milk had higher levels of angiotensin-converting enzyme 2 ( ACE-2 ) and lower levels of fibroblast growth factor 21 (FGF21). Both are markers that are associated with ischemic heart disease risk. People with elevated ACE-2 experience have shown higher cardiovascular mortality rates and elevated FGF21 levels may be associated with heart damage. Cheng-Han Chen, MD, a board-certified interventional cardiologist and medical director of the Structural Heart Program at MemorialCare Saddleback Medical Center in Laguna Hills, CA, who was not involved in this study, spoke with Medical News Today about its findings. Reflecting on why there would be an association of an increased risk in women who consume nonfermented milk developing heart disease or heart attacks compared to men, Chen said it remains unclear. “It is possible that sex-specific differences in the metabolism of milk components such as lactose result in differences in degradation products, which can potentially cause differences in oxidative stress and inflammation,” he suggested. “This could then lead to increased risk of developing heart disease.” Chen also discussed how fermented milk could potentially offer heart-protective benefits. “Fermented milk products such as yogurt are rich in bacteria ([for example,] Lactobacillus) that influence the composition of our gut microbiome,” he explained. The beneficial effects of yogurt are likely related to its benefit to the microbiome.” Chen further noted that while more research is needed about the microbiome and heart health, “many studies have found that different compositions of the microbiome can help with decreasing the risk of high blood pressure, diabetes, and even heart disease.” John Higgins, MD, a cardiologist at UTHealth

what-makes-a-diet-actually-healthy?
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What makes a diet actually healthy?

Bymichael

Share on Pinterest What five things do you need to take into account to make sure you have a healthy diet? We investigate. Image credit: Iryna Shepetko/Stocksy. Recently, the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations (UN) published a joint statement outlining some key points about what makes a diet healthy. The statement emphasizes the importance of whole foods, especially fruit and vegetables, unsaturated fatty acids, and obtaining an adequate amount of calories from carbohydrates. It also stresses that red meat has been associated with a wide array of diseases and chronic conditions, suggesting that people avoid red meat products. Finally, the report reminds everyone how and why ultra-processed foods, such as fast foods, are harmful to health and best if avoided. Our diets are one of the topmost factors when it comes to health risks. There is strong evidence that a healthy diet can help lower a person’s risk of cardiovascular diseases and dementia. Modeling studies suggest eating healthily could even help prolong a person’s life span. But what elements do all of these diets have in common, and what makes a diet, any diet, healthy? A joint statement recently published by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations (UN) has sought to outline the “dos” and “don’ts” of healthy dietary habits. It offers an overview of what nutrients are essential, what the best sources for those nutrients are, how many calories each of these nutrients should account for, and which foods a person would do best to avoid. Additionally, two registered dietitian nutritionists (RDNs), not affiliated with the WHO or the FAO, have spoken to Medical News Today to explain the building blocks behind a truly healthy diet. The recent WHO and FAO statement notes that carbohydrates are an essential part of a person’s diet, explaining that they “provide the primary energy source for the body.” According to the report, carbs should make up 45% of total daily calories at a minimum, and no more than 75% of daily calories. The best sources of carbs are: whole grains, such as whole wheat, oats, and rye vegetables fruit pulses, such as peas, beans, and lentils. And an adult’s daily intake of fruit and vegetables should be at least 400 grams. “Carbohydrates are an essential macronutrient, serving as the brain’s primary source of fuel. Adults need at least 130 grams of carbohydrates daily to support proper brain function. The best sources of carbohydrates are complex carbs, which are found in foods like whole grains, legumes, vegetables, low-fat dairy, and nuts and seeds.” “These foods provide not only energy but also important nutrients like potassium, magnesium, and chromium, which support heart health and help regulate blood sugar levels,” she further explained. Fiber — also a type of carb — is important, too, and the joint statement advises that an adult should consume at least 25 grams of “naturally occurring dietary fiber” per day. Speaking to MNT, Molly Rapozo, MS, RDN, CD, a registered dietitian nutritionist and senior nutrition and health educator at the Pacific Neuroscience Institute at Providence Saint John’s Health Center in Santa Monica, CA, explained that “fiber is a part of plants that isn’t fully digested; instead it moves through our bodies picking up stray fats and sugars, feeding the healthy bacteria in our gut, and removing toxins with regular bowel movements.” According to her, “a diet adequate in fiber [content] can help reduce the risk of heart disease and type 2 diabetes.” Some good sources of dietary fiber are vegetables, fruit, whole grains, legumes, nuts, and seeds. While many people may think of fats as unhealthy, the statement notes that “fat is an essential nutrient for proper functioning of cells in the body, and two fatty acids — linoleic acid and [alpha]-linolenic acid — can only be obtained from the diet.” Linoleic acid is an omega-6 fatty acid, while alpha-linolenic acid is an omega-3 fatty acid. Walnuts, sunflower seeds, and almonds are all good sources of omega-6, and fatty fish like tuna and salmon are a source of omega-3. However, alpha-linolenic acid is derived from plant foods instead, especially rapeseed and walnuts. According to the joint statement, in adults, 15–30% of daily calories should come from fats, primarily unsaturated fatty acids, such as those named above. Routhenstein explained for MNT that “fats are necessary for hormone production, brain function, and to absorb fat-soluble vitamins and certain classes of antioxidants.” “Choosing heart-healthy unsaturated fats like [those obtained from] avocados, nuts, and seeds protect[s] our heart health and help[s] to support healthy blood pressure and cholesterol levels,” she further advised. “Proteins provide the building blocks for much of the structural elements of the body, such as muscle, as well as functional molecules such as hormones and enzymes,” the joint statement notes. It advises that 10–15% of daily calories should come from proteins, and that these can be obtained from a mix of animal and plant sources. However, it also notes that plant protein sources may be more beneficial for the cardiovascular and metabolic health of adults. Rapozo explained that: “Proteins are the building blocks for muscles, enzymes, and important hormones in our bodies. Older adults have additional protein needs to maintain muscle mass and strength, as well as bone health, immunity, and more. Protein needs vary; however, research shows it should be over

mediterranean-diet-may-lower-risk-of-co-occurring-heart-conditions
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Mediterranean diet may lower risk of co-occurring heart conditions

ByJessica Freeborn

Share on Pinterest The Mediterranean diet may lower the risk of developing several cardiometabolic conditions at the same time. Image credit: Gabi Bucataru/Stocksy. The Mediterranean diet has many known health benefits, and experts are still learning about the benefits of this dietary pattern. One study found that following the Mediterranean diet may help decrease the risk of transition from one to multiple cardiometabolic diseases like heart attack and stroke, particularly over shorter timeframes. People can take multiple action steps to help decrease their risk for cardiometabolic multimorbidity. The Mediterranean diet focuses on plant-based foods, uses olive oil, and includes lots of fruits, vegetables, and whole grains. There has been much interest in the health benefits of this diet, particularly when it comes to cardiovascular health . Researchers found that following the Mediterranean diet may decrease the chances of someone going from developing a first cardiometabolic disease to cardiometabolic multimorbidity — multiple co-occurring conditions related to cardiovascular and metabolic health — during 10 and 15-year follow-up periods. As noted in this study, cardiometabolic diseases include conditions like stroke, heart attack, and type 2 diabetes. Having two or more of these conditions is called cardiometabolic multimorbidity. This research wanted to find if following the Mediterranean diet could decrease the risk for first cardiometabolic disease and cardiometabolic multimorbidity. The research included 21,900 participants who did not have heart attack, stroke, or type 2 diabetes at baseline. Researchers measured participants’ adherence to the Mediterranean diet using two scores: pyramid-based Mediterranean diet score and median-based Mediterranean diet score. The median follow-up time was 21.4 years, and researchers looked at the incidences of heart attack, stroke, type 2 diabetes, and death. They accounted for covariates like age, education, family history of heart attack or stroke, particular medication use, and physical activity levels. Throughout the study, 5,028 participants experienced one cardiometabolic disease, and 734 participants experienced cardiometabolic multimorbidity. Overall, following the Mediterranean diet had a demonstrated benefit. Looking at both types of Mediterranean dietary scores, researchers found that following this dietary pattern was associated with a decreased risk for cardiometabolic multimorbidity for the 21.4-year follow-up. Researchers next focused on how the Mediterranean diet affected transitioning from first cardiometabolic disease to cardiometabolic multimorbidity. At the 10 and 15-year marks, the Mediterranean diet was associated with a decreased risk of this transition. Further analysis suggested that this observed risk reduction may be particularly related to first experiencing a heart attack or developing type 2 diabetes. However, over the follow-up of more than 20 years, researchers did not find a statistically significant risk reduction for this transition associated with the Mediterranean diet. The researchers also conducted some additional analyses to look at how social class may have played into risk association. Non-manual workers appeared to reap the most benefit from following the Mediterranean diet over the median follow-up of just over 20 years. This group saw a decreased risk for first cardiometabolic disease and a decreased risk for this first instance transitioning to cardiometabolic multimorbidity. In contrast, manual workers did not appear to have this decrease in transition risk. Rigved Tadwalkar, MD, a board-certified consultative cardiologist and medical director of the Cardiac Rehabilitation Center at Providence Saint John’s Health Center in Santa Monica, CA, who was not involved in this research, shared his thoughts on the study’s findings with Medical News Today. According to Tadwalkar, “the study provides strong evidence that adherence to the Mediterranean diet can significantly lower the risk of transitioning from a first cardiometabolic event, like a heart attack or stroke, to additional cardiometabolic conditions, like type 2 diabetes mellitus.” Moreover, he noted: “The finding that this association is more apparent in shorter follow-up periods [of] 10–15 years suggests that the protective effects of diet are most impactful in earlier stages of disease development. It also highlights how socioeconomic factors, including social class, may modify dietary impacts on health. Specifically, [it highlights] that diet quality and access to Mediterranean foods may be less accessible to some populations.” It is also critical to understand the limitations of this research. For example, the data primarily focused on people of European heritage, which limits generalizability. The participants were also adults aged 40 and older, so looking at younger demographics may be helpful in future research. Researchers did not identify participants who had baseline chronic coronary syndromes, which could have ultimately led to an overestimation of the Mediterranean diet’s effects. They also did not differentiate between stroke subtypes. The researchers only measured participants’ adherence to the Mediterranean at baseline, which could have further affected the results. Moreover, participants also self-reported their dietary choices and adherence, which might not have matched their actual diets. Other information related to lifestyle was also self-reported. Additionally, the scoring methods to measure Mediterranean dietary adherence were not without error risk. The researchers also acknowledged a few possible reasons why adherence to the Mediterranean diet appeared to have the most effect on the transition from first cardiometabolic disease to cardiometabolic multimorbidity at the 10 and 15-year follow-up periods. For one, baseline dietary scores could decrease in accurately reporting diet quality over time. Thus, more research may be needed to look at the long-term effects of the Mediterranean diet on this health area. They also noted a few reasons for the differences between manual and non-manual workers. For example, their research did not look at the specific types of food items, and participants with lower socioeconomic status could

vancouver-cake-challenge
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Vancouver Cake Challenge

Byadmin

Welcome to the Vancouver Foodster Cake Challenge. Restaurants, bakeries and cafes from all over the city were invited to enter their Cake creations into this challenge. Each cafe and bakery will be featuring their cake creations on their menu from November 15-December 8, 2024. How Does this all Work? For the public challenge, you are invited to go out and order any or all of the cake creations in this challenge, then you decide who you think has the best cake creation for the People’s Choice award winners.  Share your experiences: Tweet (and don’t forget to tweet or instagram your photos) throughout the challenge, our twitter and instagram address is @vanfoodster and the hashtag is #CakeChallengeYVR please include this hashtag in all your tweets during the challenge. Voting criteria –  some things to help you judge your favourite cake creations – keep these things in mind: originality, creativity, uniqueness, traditional, non-traditional, price, value and most importantly taste. How to VOTE : Look for our Cake challenge posters in each of the participating bakeries and cafes. Scan the QR code and Vote for your favourites from November 15 – December 8, 2024 Get some friends together, visit 2 places or more to taste the different Cake creations or go solo or with a friend– just remember to  VOTE for your favourites between November 15 – December 8, 2024. Here are the Cake creations in this challenge, listed in no particular order other than when they were received by us. Yudi Patisserie Saitama Hojicha Chiffon cake Price: slice: $9.5; 5.6″: $38; 6.5″: $58 Created by: the team Description: This is a delicious cake that originated from Sitama, Japan. The cake is very soft, airy and delicate. The cream has a strong fragrance of hojicha tea. It can be decorated with/without nuts. Available in slices and whole cakes (5.6″ or 6.5″) Ingredients: milk, oil, vanilla paste, whipping cream, cream cheese, baking powder, flour, eggs, sugar, hojicha tea, nuts & chocolate (optional decoration only). Available: all the time Offered: preorder: contact the store 1 day in advance. Delivery option: Available on Fantuan/ Uber Eats at higher prices.  Yudi Patisserie 8580 Alexandra Road, unit 1195, Richmond Tel: 604-370-0777 Web: https://www.instagram.com/patisserieyudi Instagram @patisserieyudi  Trees Cheesecake + Organic Coffee Ferrero Rocher Cheesecake Price: Slice: $9.95 or 6-Inch: $42 Created by: The Ferrero Rocher Cheesecake was created by our Trees Kitchen Staff a few years ago. However, the latest version has been expertly crafted under the leadership of our kitchen manager, Nancy Lin Wang. Description: Baked daily in our kitchen, Ferrero Rocher is back and better than ever! We’ve worked tirelessly to enhance the flavour of our beloved creation, and we’re proud to announce that we’ve elevated this cheesecake to new heights. This year, we will combine premium cream cheese with the signature flavour of Nutella. But that’s not all: every slice will be adorned with a whole Ferrero Rocher chocolate, nestled on a new base of chocolate whipped cream and sprinkled with gold flakes! For chocolate lovers, our improved blend of hazelnut paste and crushed hazelnuts ensures the perfect texture and rich taste that makes this cheesecake genuinely extraordinary. Ingredients: Cream Cheese, Vanilla Paste, Eggs, Hazelnut Paste, Nutella, Crushed Hazelnut, Gold Flakes, Whipping Cream. Offered: all the time Delivery: Doordash. Preorder and takeout: Anybody can call directly to our stores to order the cheesecake. Trees Cheesecake + Organic Coffee 450 Granville Street Phone (604) 684-5022 255 E.Broadway (Mount Pleasant) Phone: 604-695-9639 5078 Joyce St Phone: 604-895-4211 10299 University Dr #104, Surrey Phone: 604-496-1714 Web: https://treescoffee.com Instagram: @treescoffee Just Cakes Bakeshop Biscoff Mousse Cake Price: $7.50 Created by: the team Description: Brown sugar cake layered with biscoff mousse and a brown sugar whipped cheesecake; topped with a biscoff montee, chocolate pearls, biscoff cookie pieces, and a biscoff drip.  Ingredients: Biscoff montee, chocolate pearls, biscoff cookie pieces, and a biscoff drip.  Just Cakes Bakeshop #5-7548 120 Street, Surrey Tel: 604 503 5577 Web: https://www.justcakesbc.com/ Instagram @justcakesbakeshop And Just Cakes Bakeshop 17767 64 Ave Unit #103, Cloverdale Tel: Instagram @justcakesbakeshop Our Media judges for this challenge are: Corey Lee Instagrammer and Influencer Instagram @sweettoothguy tiktok @sweettoothguyishere Jay Minter Writer of food and the arts for On The List, Vancouver Presents and other publications. Instagram @jminter Joyce Lam Food Blogger for her own Vanfoodies Instagram: @vanfoodies TikTok @vanfoodies

peach-chutney
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Peach Chutney

ByFood Wine

Grace Parisi’s gingery peach chutney is terrific on a grilled cheddar-cheese sandwich or brushed on pork chops during the last few minutes of cooking. To make removing the pits easier, look for freestone peaches, rather than clingstone.  More Fruit Recipes Photo: Photo by Adam Friedlander / Food Styling by Pearl Jones Cook Mode (Keep screen awake) Ingredients 4 pounds firm, ripe peaches 1 2/3 cups light brown sugar 1 cup apple cider vinegar 2 tablespoons minced fresh peeled ginger 1 small red onion, slivered 12 cardamom pods, lightly cracked 2 to 4 dried hot red chiles, such as cayenne—stemmed, seeded and thinly sliced Salt Directions Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice. In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour. Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months. Originally appeared: August 2010