Cholesterol is transported in blood bound to proteins and other fats, forming the so-called lipoproteins. The best known by the general population are HDL-c or good cholesterol and LDL-c or bad cholesterol. HDL is considered good because they lead cholesterol from peripheral cells to the liver, preventing it from accumulating in the blood vessel walls.

Dietary cholesterol is found only in foods of animal origin, among which the viscera, meat and sausages, cream and butter, kneading pastry leading dairy ingredients or animal fats and eggs.

Until recently it was believed that excess cholesterol in the diet was the head of the incidence of cardiovascular disease. But it has been shown that what really matters is the total fat in the diet and its quality.

In short, we should not do without the fat, but consume each in proper proportion:

30% of total dietary calories should come from fat.
Regarding the quality of the fat, the recommended allocation is as follows:

SATURATED: 10% of the calories in the diet.
Monounsaturated: 10% of calories.
POLYUNSATURATED: 10% of calories.
In cholesterol, as recommended, is to limit your intake to less than 300 milligrams per day, or, what is, less than 100 milligrams of cholesterol per 1,000 calories.

Heart-healthy eating habits:

- Perform a varied, balanced diet in quantity and quality of food, according to individual needs.
- Practicing regularly exercise, according to the limitations of each person.
- Abandon the toxic habits (too much alcohol, self-medication, snuff …).
- It is necessary to suppress the snuff to be a risk factor to cardiovascular disease.
- Learning to follow a more relaxed pace of life, avoiding as much stress as possible.

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Polyunsaturated fats help reduce total cholesterol levels (both HDL-C, also called good cholesterol, and LDL-c or bad cholesterol) and triglycerides. In this group are the omega-6 fatty acid linoleic and omega-3, called EPA and DHA. In the omega-3 also includes the fatty acid linolenic acid, since from it our body produces fatty acids EPA and DHA. Linoleic (omega-6) and linolenic (omega-3) are essential fatty acids.

This means that our bodies can not produce by itself and must ingest them through food that make up the diet.Monounsaturated fats, reduce total cholesterol at the expense of LDL-c, prevent oxidation (main cause why these cholesterol particles tend to adhere to blood vessels forming the so-called plaques) and increase levels of HDL-c (protection factor of these diseases)

Therefore, they are particularly recommended the following foods:

Olive oil (preferably virgin first cold pressed) for their contribution of oleic acid, vitamin E (antioxidant) and other substances such as phytosterols (reduced blood cholesterol levels).
Seed oils (sunflower, corn, soy …) and nuts, for his support of polyunsaturated fats. The nuts have an extremely rich in linolenic acid, an essential fatty acid precursor of omega-3 fatty acids.
Fish and seafood, for its omega-3 fatty acids.
Saturated Fatty Acids

Saturated fatty acids tend to raise the levels or rates of cholesterol and triglycerides in the blood when consumed in excess. These are mainly found in meats, offal and by-products (sausages, pies, butter, etc..) Whole milk (cream and butter), eggs and food containing foods mentioned. Also present in coconut oil and palm oil, and products with trans fats (unsaturated fats that are saturated with hydrogen
order to have a semi-solid texture), such as margarines, industrial bakery products, snacks, etc.

Trans-fatty acids are derived from biological hydrogenation of ruminants or industrial, which produces isomerization of fatty acids that make up fat. It has been postulated that a diet high in these isomers may be a health risk.
There are many epidemiological studies that associate the consumption of trans fatty acids with risk such as increased LDL cholesterol and decreased HDL, increased risk of coronary heart disease, interference with the metabolism of essential fatty acids, etc.

The main sources of these are: margarine, french fries fast food, processed food (confectionery and bakery products, confectionery baths, ice coverage, sandwich cookies, candies, cookies, crackers and sweets, snack bar products, broths and soups .), bread, etc.

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The message to the general population is to maintain fitness in old age would have important implications and preserve life and function (muscle).

The expert said the study, published in BMJ, also suggests that a test of walking speed can know better the health status of older patients.

Previous studies have associated the slow gait with an increased risk of death in a given period, as well as to falls and other adverse health consequences, but none had shown the highest risk if the concentrated heart disease or other cause .

The investigation of five-year, part of the trial of Inserm called Three City Study, included more than 3,200 men and women with relatively good physical fitness, between 65 and 85 years who resided in three cities in France.

At baseline in 1999, the team used questionnaires and interviews in person to evaluate the health of each participant. Then, clocked the speed of each participant to walk as fast as possible without running, in a corridor.

In five years, 209 participants died (mostly from cancer, followed by heart disease and infectious diseases course and other causes), the mortality rate was 7 percent.

In the third who had walked more slowly (5.4 km/h or less for men and 4.8 km/h for women), the mortality rate was 44 percent higher than the two thirds of participants who had walked faster.

Mortality from myocardial infarction, cerebrovascular accident (CVA) and associated causes was 2.9 times more common in the slowest third of participants than among the fastest two thirds.

The increase in mortality from heart disease was seen in men and women was not associated with age or physical activity of participants.

There was no relationship between walking speed and other causes of death, including cancer.

What, then, what explains the relationship between walking and slow death from heart disease?

One possibility, is that the same risk factors that increase the risk of developing the disease, like high blood pressure and diabetes, also produce “silent stroke”, which prevent walking fast. That idea “deserves further studies to confirm it.

In a related editorial, Drs H. Rowan Harwood, Queen’s Medical Center in Nottingham, England, and Simon P. Conroy, University of Leicester, also in England, wrote that the loss of walking speed problems may appear in different organ systems, from the bones, muscles and lungs to the brain.

Some of these systems are linked through vascular disorders and smoking.

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He added that doctors should carry out a review of all patients currently taking aspirin as a protective measure against heart disease. Eating a low-dose daily aspirin is already widely used to prevent episodes of these disorders in people who have had problems such as heart attacks or strokes.

This approach, known as “secondary prevention is well established and past research has confirmed its benefits.

However, it is believed that many thousands of people in several countries taking the drug as a protective measure against cardiovascular disease before showing any symptoms.

“There is growing scientific evidence shows that benefits can not be identified by the use of aspirin in patients who have suffered heart attacks or strokes in the past,” the BBC said Dr. Ike Ikeanacho, editor of the DTB.

“At best, aspirin has a slight potential benefit in these people. But this benefit is offset by a real risk of the drug, including internal bleeding,” adds the scientist.

Evidence on the rise

Between 2005 and 2008, the DTB-British publication that is responsible for evaluating treatments and drugs used in the clinic, says that four guides were published recommending aspirin as primary prevention “of cardiovascular disease, ie patients had shown no signs of the disorder.

These included persons 50 years and older with type 2 diabetes and those with hypertension.

However, the DTB says now that a recent analysis of six controlled trials involving a total of 95,000 patients, published in the Lancet medical journal, does not support the routine use of aspirin in these patients.

This is because, he says, the risk of serious gastrointestinal bleeding and the negligible impact that has the drug in reducing mortality rates.

The authors claim that severe internal bleeding may be as dangerous as a heart attack and even be lethal.

According to Dr. Ikeanacho, the main problem with this approach is that many around the world taking the drug on their own, ie without consulting your doctor.

“These people believe that by eating a daily aspirin are doing good to your health. But our recommendation is that you first speak with your doctor or pharmacist and discuss the latest evidence, to make an informed decision about using the drug,” warns the doctor.

Informed decision

This study emphasizes the researcher, not saying that aspirin is dangerous for all patients, because certainly those who have suffered heart problems can benefit from it.

“This is a situation that must balance the risks and benefits,” explains the researcher.

“In the past it was thought that the benefits of aspirin as primary prevention-even-outweighed the risk for internal bleeding.

“But what we’re saying today is that the latest scientific evidence did not support that belief, and that the drug’s risks outweigh any benefits,” he adds.

The Royal College of General Practitioners of UK supported the recommendation of the DTB.

“Given the evidence, the report of DTB on the consumption of aspirin is very sensible,” says Professor Steve Field, chairman of the body.

“The Royal College of General Practitioners supports the request of DTB to the current recommendations on the prescription of aspirin are corrected and that doctors carry out a review of the patients currently taking aspirin as a prevention method,” says official.

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