Products that reduce the risk of heart failure were named 11:33

Consumption of foods rich in fiber, fatty acids, iron, magnesium, selenium and vitamin B1 is associated with a lower risk of heart failure. This is the conclusion reached by scientists from Shanxi Provincial People’s Hospital of Xi’an Jiao-Tong University in China. Study results were published in PLOS ONE.

10,766 people participated in the research. They provided dietary data and underwent screenings required to assess heart function and cardiometabolic health. Scientists sought to understand how inflammation in the body caused by malnutrition affects the risk of developing heart failure.

The results showed that reduced diet quality was significantly associated with increased levels of inflammation and increased body concentrations of pro-B-type natriuretic peptide. A trend towards increasing NT-proBNP levels is an important indicator of heart failure.

Scientists also found that the lowest risk of developing this pathology due to inflammation is in people whose diet is balanced in proteins, carbohydrates, fiber (dietary fiber), monounsaturated and polyunsaturated fatty acids, vitamin A, β-carotene, vitamin B1, niacin. folic acid, vitamin E, magnesium, iron, selenium, caffeine, ethanol and n-3 fatty acids.

The researchers emphasized that selenium’s antioxidant properties are particularly important for protecting tissues from oxidative stress (a particular form of damage). Vitamins A and β-carotene, niacin, folic acid, and vitamin E are critical in treating heart failure and maintaining overall cardiovascular health.

Selenium is found in olive oil, seafood, fish, olives, legumes, nuts, buckwheat and oatmeal. Vitamins A, E, folic acid and β-carotene are found in plant foods and green leafy vegetables; Niacin is found in rye bread, buckwheat and beans.

Previously recognizedThis noise increases the risk of heart disease and obesity.