A prospective cohort study published in Circulation has shown that a heart- healthy diet may reduce the risk of heart disease, stroke, or death in high risk individuals receiving medication therapy. This international study followed 31,546 people aged 55 years or older with a history of coronary, peripheral, or cerebrovascular disease, or diabetes with end-organ damage who were enrolled in 2 clinical trials. Participants were followed for 5 years and completed food frequency questionnaires asking how often they consumed 20 food items in the past 12 months. Those who ate a heart-healthy diet consisting of fruits, vegetables, whole grains, fish, and nuts were found to have a 35% lower risk of cardiovascular death, a 14% lower risk of MI, a 28% lower risk of heart failure, and a 19% lower risk of stroke. How will this research help you to promote already well accepted notions about healthy food with your patients?
For more information, please read the article in Circulation.
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