Research Roundup

Whole Grains May Lower Risk of Hypertension.

Eating whole grains— like whole wheat, oats, barley—more frequently was associated with a decreased risk of developing hypertension (high blood pressure), according to researchers in Japan. Dietary questionnaires of nearly 950 adults aged 19 to 68, who had no hypertension when the study began, were analyzed after three years. Consumption of whole grains, quantified as “sometimes” or “always” on the questionnaires, was associated with lower odds of hypertension, compared with no consumption. Whole
grains contain nutrients including fiber, vitamins, and minerals, that may be responsible for lowering the risk.
(Nutrients, March 2020)

Green Tea May Boost Weight Loss.

Drinking green tea daily may positively influence body weight, according to researchers. An analysis of 26 randomized controlled trials, which included more than 1,300 participants, found significant reduction in waist circumference after consuming 800 milligrams (mg) or more green tea each day for less than 12 weeks, and bodyweight reduction occurred when less than 500 mg were consumed per day for 12 weeks. Green tea contains antioxidant flavonoids and caffeine, which may improve metabolic rate, fat oxidation, and insulin activity.
(Phytotherapy Research, May 2020)

Olive Oil is Better for the Heart.

Consuming olive oil in place of butter, margarine, mayonnaise, or dairy fat, can significantly reduce risk of heart disease, researchers say. Data from more than 90,000 participants, whose diets were assessed once every four years for 24 years, showed that those with higher olive oil intake—more than half a tablespoon per day—reduced their risk of cardiovascular disease by 14 percent and coronary heart disease by 18 percent.
(Journal of the American College of Cardiology, April 2020)

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