高血圧に効く、心臓血管によい、と言われるフラボノイドの一種は糖分と脂肪も一緒に摂取すると、悲しいかな、相殺されていまうらしい。 今回の講師 Poachは、元看護士だけあって、この記事にも詳しいです。今はDMM講師と副業で結婚式の司会者に引っ張りだこだとか。
2020.10.30 level 9
Tea, Berries and Apples May Lower Blood Pressure
A new study in the UK has found that people with higher levels of flavan-3-ol in their diet tend to have lower blood pressure.
Flavan-3-ol is a natural compound found in foods and drinks like apples, berries, tea, red wine and cocoa. It was already known that flavan-3-ols are associated with better cardiovascular kɑːrdioʊˈvæskjələr health, but previous studies have relied on participants' food diaries and general food composition data to estimate the amount of flavan-3-ols consumed.
Participants often misreport what they eat, and food composition data only gives an average amount of flavan-3-ols, resulting in high levels of inaccuracy.
The amount of flavan-3-ols in food can vary significantly, with the amount in a cup of black tea ranging from及ぶ/変動する about 5 milligrams to almost 100 milligrams, for example.
The new study, published in Scientific Reports used data collected from over 25,000 people in Norfolk between 1993 and 2016. In addition to food diaries, the researchers measured biomarkers in the participants' urine that showed the amount of flavan-3-ols they had consumed.
The researchers found that flavan-3-ol was associated with lower blood pressure even after accounting for other factors like weight and smoking.
However, they did not find that people who had more flavan-3-ols in their diet were significantly less likely to have cardiovascular disease or die.
The study's lead author, professor Gunter Kuhnle from the University of Reading, told The Guardian that it is important to consider the way flavan-3-ols are consumed, and that foods high in sugar and fat would cancel out any benefits.
"Sometimes I see people saying you should consume chocolate to get healthy flavan-3-ols, but to get to the amount you need to find an effect, you would have to eat so much … you just couldn't," he said.
The researchers also found almost no relationship between people's food diaries and their actual measured levels of flavan-3-ol.