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Heart failure patients who consume more protein live longer, according to research presented today at Heart Failure 2018 and the World Congress on Acute Heart Failure, a European Society of Cardiology congress.1

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For middle-aged men, eating higher amounts of protein was associated with a slightly elevated risk for heart failure than those who ate less protein, according to new research in Circulation: Heart Failure, an American Heart Association journal.

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The demand for functional foods is increasing in recent years. Consumers request more food that, as well as a high nutritional value, has a beneficial effect on their organism and reduces the risk of suffering certain illnesses. This beneficial effect doesn’t only depend on the food’s amount of bioactive components, but on the changes they experience during the digestive process, which impact their bioaccessibility and bioavailability.

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A new scientific advisory reaffirms the American Heart Association’s recommendation to eat fish- especially those rich in Omega-3 fatty acids twice a week to help reduce the risk of heart failure, coronary heart disease, cardiac arrest and ischaemic stroke. The advisory is published in the American Heart Association’s journal Circulation.

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Diets rich in nuts, such as walnuts, have been shown to play a role in heart health and in reducing colorectal cancer. According to a new study from the University of Illinois, the way walnuts impact the gut microbiome—the collection of trillions of microbes or bacteria in the gastrointestinal tract—may be behind some of those health benefits.

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Patients with low platelet count and high homocysteine levels reduced first stroke risk by 73 percent with the B vitamin

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