Tag Archives: triglycerides

High Triglyceride Levels Found to Predict Stroke in Older Women

Source: Albert Einstein College of Medicine of Yeshiva University

In a surprising finding with significant implications for older women, researchers at Albert Einstein College of Medicine of Yeshiva University and NYU School of Medicine have found that high levels of triglycerides (blood fats) are the strongest risk factor for the most common type of stroke in older women – more of a risk factor than elevated levels of total cholesterol or of low-density lipoprotein (LDL) cholesterol (known as “bad” cholesterol). The study appears online today in Stroke.

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Fructose Consumption Increases Risk Factors for Heart Disease

Captured by The Endocrine Society

A recent study accepted for publication in The Endocrine Society’s Journal of Clinical Endocrinology & Metabolism (JCEM) found that adults who consumed high fructose corn syrup for two weeks as 25 percent of their daily calorie requirement had increased blood levels of cholesterol and triglycerides, which have been shown to be indicators of increased risk for heart disease.

The American Heart Association recommends that people consume only five percent of calories as added sugar. The Dietary Guidelines for Americans 2010 suggest an upper limit of 25 percent or less of daily calories consumed as added sugar. To address this discrepancy in recommended consumption levels, researchers examined what happened when young overweight and normal weight adults consumed fructose, high fructose corn syrup or glucose at the 25 percent upper limit.

“While there is evidence that people who consume sugar are more likely to have heart disease or diabetes, it is controversial as to whether high sugar diets may actually promote these diseases, and dietary guidelines are conflicting,” said the study’s senior author, Kimber Stanhope, PhD, of the University of California, Davis. “Our findings demonstrate that several factors associated with an elevated risk for cardiovascular disease were increased in individuals consuming 25 percent of their calories as fructose or high fructose corn syrup, but consumption of glucose did not have this effect.” Read more…