Heart Of China For Mac
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Heart Of China For Mac
Eating eggs increases the risk of dying from heart disease, according to research published in Circulation. Researchers compared egg and cholesterol consumption and blood cholesterol levels with death from cardiovascular disease in over 27,000 participants and conducted a systematic review of existing research. Eating one egg per day significantly increased the risk of dying from heart disease. Higher blood cholesterol levels and higher intakes of dietary cholesterol were also associated with an elevated risk of death from heart disease. These findings support limiting dietary cholesterol intake for improved heart health.
A 2021 study found that the addition of half an egg per day was associated with more deaths from heart disease, cancer, and all causes. For every 300 milligrams of dietary cholesterol consumed per day, mortality risk increased by up to 24%. A study published in JAMA found that that each 300 milligram dose of dietary cholesterol was associated with an increased risk for cardiovascular disease and mortality by 17% and 18%, respectively. When it came to eggs, each half egg caused a 6% and 8% increased risk, respectively. A study in the Canadian Journal of Cardiology found that those who eat the most eggs have a 19% higher risk for cardiovascular problems.
The modified Chinese food diet was modeled after the heart-healthy Dietary Approaches to Stop Hypertension (DASH) diet. Eating an unhealthy diet, especially one high in sodium, is considered a modifiable risk factor for high blood pressure, also known as hypertension. High blood pressure is a major risk factor for cardiovascular disease, which has increased rapidly in China in recent decades due in large part to unhealthy dietary changes, such as eating fewer grains, legumes and vegetables and dramatically more meat, eggs and oils.
"Chinese people who live in the U.S. and elsewhere often maintain a traditional Chinese diet, which is very different from a Western diet," study team co-chair Dr. Yangfeng Wu said in a news release. Wu is a professor at Peking University Clinical Research Institute in Beijing. "Healthy Western diets such as DASH and Mediterranean have been developed and proven to help lower blood pressure. However, until now, there has not been a proven heart-healthy diet developed to fit into traditional Chinese cuisine."
More than one-fifth of the world's population eats Chinese food regularly. The findings suggest that if the heart-healthier diet were sustained, it could reduce major cardiovascular disease by 20%, heart failure by 28% and death from any cause by 13%.
In the study, 265 Chinese adults with high blood pressure were randomly assigned to eat a diet that matched their regular eating style or a modified, heart-healthy version of their traditional Cantonese, Szechuan, Shandong or Huaiyang cuisine for 28 days.
Blood pressure was measured before and after the study period and once a week while participants ate the assigned diets. Although blood pressure declined in both groups, participants who ate heart-healthy versions of their traditional diets saw much bigger declines. Their systolic blood pressure fell by an extra 10 mmHg on average compared with the control group; diastolic blood pressure dropped nearly an extra 4 mmHg. Results were comparable across the four regional styles of cuisine.
"Health professionals should recommend a heart-healthy diet with low sodium and high potassium, fiber, vegetables and fruits as the first-line treatment to their patients with high blood pressure," Wu said. "Because traditional Chinese dietary culture and cooking methods are often used wherever Chinese people live, I believe a heart-healthy Chinese diet and the principles that we used for developing the diet would be helpful for Chinese Americans as well."
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