Butter substitute reduces blood pressure and cholesterol

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Finnish researchers showed that spreadable cream reduces systolic blood pressure and LDL.
The rates of cardiovascular diseases continues to increase throughout the world and its prevention is therefore increasingly urgent, especially since these diseases are usually found in advanced stages when the symptoms appear last. The cream spreads was developed by Anu Turpeinen and colleagues at Valio, a company that manufactures dairy products in Helsinki.
Low levels of LDL (low density lipoprotein) are assigned to the plant sterols that prevent the absorption of cholesterol from the intestinal level, but more research is needed on the precise mechanisms of action.
David Kerins, University College Cork, researcher in the field of food and health, says the results are very exciting to say that "the increases in blood pressure and LDL are important factors in population-based atherosclerosis risk." He adds that "studies in the cream spreads shown to induce modest reductions in systolic blood pressure with no change in ambulatory blood pressure (measured blood pressure at regular intervals), and also shown a reduction in LDL cholesterol levels, so the results if extrapolated to the population at risk for coronary artery disease would have important and beneficial public health implications. "

Hariom Yadav from the National Institutes of Health, USA, whose research includes functional foods, warns that studies like this should pay attention to physical measurements in individuals, because if these functional foods that contain fat are consumed in the long term on a regular basis, can cause body weight gain, providing extra calories. "

A. M. Turpeinen, M. Ikonen, A. S. Kivimäki, H. Kautiainen, H. Vapaatalo, R. Korpela, Food Funct., 2012, DOI: 10.1039/c2fo10286b.

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