Heart Disease
French NutriNet-Santé study links eight food preservatives to higher hypertension risk
AI에 의해 보고됨 AI에 의해 생성된 이미지 사실 확인됨
A large French study of 112,395 adults has found that higher consumption of certain food preservative additives—especially non-antioxidant preservatives—was associated with increased incidence of hypertension and, for some exposures, cardiovascular disease. The findings were published online May 20, 2026, in the European Heart Journal.
A large international study has found that fewer than one in five people consume enough flavanols to gain heart health benefits, even when meeting standard fruit and vegetable guidelines.
AI에 의해 보고됨 사실 확인됨
Scientists at UT Southwestern Medical Center report they have identified a protein, HELZ2, that acts as a key regulator of how many cholesterol-carrying particles the liver releases into the bloodstream by affecting the gene APOB. The study was published in the American Heart Association journal Circulation and could inform future research into heart disease and fatty liver disease.
A new study found that the shingles vaccine reduced major cardiac events by 46% and deaths by 66% in people with atherosclerotic heart disease. The research, presented at the American College of Cardiology's Annual Scientific Session, examined over 246,000 US adults aged 50 and older.
AI에 의해 보고됨
New research shows that visceral fat around the waist increases heart failure risk more than BMI, even among those with normal weight. Inflammation mediates much of this link. The findings were presented at the American Heart Association's EPI|Lifestyle Scientific Sessions 2026 in Boston.
A new study from Johns Hopkins Medicine reveals that sex hormones like testosterone and estradiol influence heart disease risk in type 2 diabetes differently for men and women. In men, higher testosterone levels were linked to lower risk, while rising estradiol was associated with higher risk; no such patterns emerged in women. The findings suggest potential for more personalized prevention strategies.
AI에 의해 보고됨
Two new studies suggest that modest reductions in sodium levels in everyday foods like bread and packaged meals could significantly lower rates of heart disease and stroke in France and the United Kingdom. These changes would occur without requiring people to alter their eating habits. The research highlights the potential for quiet public health improvements through policy and industry collaboration.
Study finds beta blockers offer no benefit after uncomplicated heart attacks
2026년 05월 21일 22시 41분Review finds GLP-1 drugs linked to lower risk of heart attack, stroke and death in high-risk patients
2026년 05월 06일 05시 17분Irregular bedtimes in midlife linked to higher heart risks
2026년 05월 01일 03시 57분DNA hairpin molecules lowered cholesterol by 47% in mice by silencing PCSK9, researchers report
2026년 03월 30일 15시 21분Evolocumab reduces heart attack risk by 31% in high-risk diabetes patients
2026년 02월 25일 18시 48분Two days of oatmeal cuts bad cholesterol by 10 percent
2026년 02월 17일 14시 38분Study links heart benefits of low-carb and low-fat diets to food quality, not macronutrient cuts
2026년 02월 15일 10시 40분Study links earlier eating cutoff to better heart health
2026년 02월 15일 07시 13분Study shows most statin side effects not caused by drugs
2026년 02월 11일 19시 54분Cooler bedroom temperatures reduce stress in older adults' sleep