Toronto: Blocking the expression of a gene may help prevent illnesses linked to excessive fat in blood such as cardiovascular and pancreatic diseases, says a new study.
The researchers found that shutting down the expression of this gene decreases in blood the concentration of triglycerides – lipids that come from fats carried by our food or produced by our bodies – even in various severe forms of hypertriglyceridemia.
Higher levels of triglycerides in blood or hypertriglyceridemia is often associated with frequent health issues, such as obesity or diabetes.
The gene in question codes for the apoC-III protein.
“Our study suggests that the protein apoC-III plays a key role in the management of triglycerides. Triglycerides, like cholesterol, are lipids,” said first author of the study Daniel Gaudet from University of Montreal in Canada.
“Depending on the cause, the accumulation of triglycerides in blood is associated with an increased risk of cardiovascular and pancreatic illnesses, and other complications,” Gaudet noted.
“Our conclusions are promising in terms of the prevention of the risk associated with the accumulation of fat in blood,” he pointed out.
The research was published in the New England Journal of Medicine.
For the study, published in American Journal of Hypertension, researchers included over 55,000 women aged between 30-55 with high blood pressure from the Nurses' Health Study and 18,000 men aged between 40-75 who participated in the Health Professionals Follow-Up Study
Higher intake of yogurt may lower the risk of cardiovascular disease among hypertensive men and women, a new study suggests.
According to the researchers, clinical trials have previously demonstrated beneficial effects of dairy consumption on cardiovascular health. Yogurt may independently be related to cardiovascular disease risk.
“Our results provide important new evidence that yogurt may benefit heart health alone or as a consistent part of a diet rich in fiber-rich fruits, vegetables, and whole grains,” said co-author of the study Justin R. Buendia from the Boston University School of Medicine in the US.
For the study, published in American Journal of Hypertension, researchers included over 55,000 women aged between 30-55 with high blood pressure from the Nurses’ Health Study and 18,000 men aged between 40-75 who participated in the Health Professionals Follow-Up Study.
Participants subsequently reported any interim physician-diagnosed events including myocardial infarction, stroke, and revascularization.
The researchers found that higher intakes of yogurt were associated with a 30 percent reduction in risk of myocardial infarction among the Nurses’ Health Study women and a 19 percent reduction in the Health Professionals Follow-Up Study men.
There were 3,300 and 2,148 total cardiovascular disease cases (myocardial infarction, stroke, and revascularization) in the Nurses’ Health Study and the Health Professionals Follow-Up Study, respectively, the researchers said.
In both groups, participants consuming more than two servings a week of yogurt had an approximately 20 percent lower risks of major coronary heart disease or stroke during the follow-up period.
When revascularization was added to the total cardiovascular disease outcome variable, the risk estimates were reduced for both men and women but remained significant.
Higher yogurt intake in combination with an overall heart-healthy diet was associated with greater reductions in cardiovascular disease risk among hypertensive men and women, the researchers noted. (IANS)