Long-term benefits of a low-fat diet

Researchers have identified several women’s health benefits from a low-fat diet. The findings found a low-fat diet commensurate with an increase in fruit, vegetable and grain servings reduced death following breast cancer, slowed diabetes progression and prevented coronary heart disease.

‘Metabolically healthy obese’ at twice the risk of heart disease

Being both obese and healthy might be a myth, researchers say, pointing out that all overweight people are at an increased risk of coronary heart disease.

Artery-clogging saturated fat myth debunked

Contrary to popular belief among doctors and the public, saturated fat does not clog up the arteries and cause coronary heart disease, say researchers.

Dietary magnesium associated with reduced risk of heart disease, stroke and diabetes

A diet rich in magnesium may reduce the risk of diseases including coronary heart disease, stroke and type-2 diabetes according to a new meta-analysis published in the open access journal BMC…

Dietary polyunsaturated fatty acids linked to smaller risk of coronary heart disease

A recent study completed at the University of Eastern Finland shows that dietary polyunsaturated fatty acids may reduce the risk of coronary heart disease.

Everyday foods pushing the salt intake of toddlers to excessive levels

More than half of Australian toddlers have excessive salt intakes putting them at risk of high blood pressure, stroke and coronary heart disease in later life.

Greater dietary fiber intake associated with lower risk of heart disease

Greater dietary fiber intake is associated with a lower risk of both cardiovascular disease and coronary heart disease.

Undernutrition In Childhood, Adolescence Or Young Adulthood Increases Risk Of Heart Disease Later

A study of women who were children, teenagers or young adults during the Dutch famine in 1944-45 has shown that undernutrition, particularly in the adolescent years, is associated with an increased risk of coronary heart disease in later life…

Replacing saturated fat with polyunsaturated fat may cut heart disease risk

A new study provides the first conclusive evidence from randomized clinical trials that people who replace saturated fat in their diet with polyunsaturated fat reduce their risk of coronary heart disease by 19 percent, compared with control groups of people who do not.