High Anthocyanin Intake and Heart Attack Risk Reduction
Updated: Feb 2
According to the CDC, heart disease is the leading cause of death in the United States (1 in 4 deaths). It’s also the leading cause of death for women in the United States (1 in 5 deaths), making it an important health issue (1).
This study from Cassidy et al. (2013), followed 93,600 women (25–42 years old) from the Nurses’ Health Study II over an 18-year period. The purpose of the study was to examine the relationship between anthocyanins and other flavonoids, and the risk of myocardial infarctions, also known as heart attacks (2).
Flavonoids, a diverse group of phytonutrients, are widely available in many plant-based foods including a variety of fruits and vegetables. Previous studies have shown that purple corn is high in anthocyanins, one of the many sub-classes of flavonoids (2).
The study concluded that a high intake of anthocyanins may reduce heart attack risk, predominantly in young women. The greatest reduction in heart attack risk was 32%. For every 15 mg increase in anthocyanin intake, the relative heart attack risk decreased by 17% (2).
Read the full study here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3762447/
(1) Heart Disease Facts. (September 8, 2020). Centers for Disease Control and Prevention. https://www.cdc.gov/heartdisease/facts.htm
(2) Cassidy, A., Mukamal, K. J., Liu, L., Franz, M., Eliassen, A. H., & Rimm, E. B. (2013). High anthocyanin intake is associated with a reduced risk of myocardial infarction in young and middle-aged women. Circulation, 127(2), 188–196. https://doi.org/10.1161/CIRCULATIONAHA.112.122408
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