Foods that reduce the risk of heart failure

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A scientific study conducted by scientists at Xi'an Jiao Tong University revealed that eating foods rich in dietary fiber, fatty acids, iron, magnesium, selenium, and vitamin B1 reduces the risk of heart failure.

PLOS ONE magazine indicates that this study included 10,766 people, each of whom provided complete information about his diet, and all of whom underwent the tests required to evaluate the functions and health of the heart and blood vessels. The researchers sought to determine the effect of inflammation in the body caused by malnutrition on the risk of heart failure.

The results of this study showed that low diet quality was closely linked to increased inflammation and high concentrations of B-type sodium diuretic peptide in the body, which is a clear indicator of heart failure.

In addition, researchers discovered that the lowest risk of developing this disease due to inflammation was in people whose diet was balanced in proteins, carbohydrates, dietary fiber, monounsaturated and polyunsaturated fatty acids, vitamin A, beta-carotene, vitamin B1, and niacin (nicotinic acid). Folic acid, vitamin E, magnesium, iron, selenium, caffeine, ethanol and n-3 fatty acids.

Researchers confirm that selenium's antioxidant properties are essential to protect tissues from oxidative stress. As for vitamin A, beta-carotene, vitamin B1, niacin, folic acid, and vitamin E, they are necessary for treating heart failure and maintaining cardiovascular health in general.

It should be noted that selenium is found in olive oil, seafood, olives, legumes, nuts, buckwheat and oats. As for vitamins A, E, folic acid, and beta-carotene, they are found in plant foods and leafy vegetables. Nicotinic acid is found in rye bread, buckwheat and beans.