A study warns about foods that increase the risk of heart failure

A recent study emphasized the relationship between the inflammation caused by the diet and the biological indication of the heart failure, and the researchers used the dietitis that records food based on the ability to cause body inflammation, and then compared these results to the levels of an important indicator that indicates the heart’s tension and potential heart failure. The index has been developed to determine the effect of the diet on inflammation, which is a decisive factor in the development of many chronic diseases, such as heart disease, blood vessels, diabetes and cancer. The food inflammatory index classifies foods based on the ability to affect body inflammation. Highly sugars, and refined sweets like soft drinks. Manufacture and red meat like sausage and bacon. Face food, including fried potatoes and fried chicken. Refined carbohydrates such as white bread and pastries. The transformed fats baked in very commercially, and ghee. Foods that cause moderate infections saturated fats; Like those in full -fat dairy products and fatty meat. Manufactured foods such as packed snacks and fast meals. Oils containing omega -6 fatty acids such as wheat oil and soybeans. Dairy products such as milk, cheese and whole grains; Like whole wheat bread, brown rice and legumes such as beans and lentils have a neutral effect on the inflammatory index. Anti -inflammatory foods, especially berries and oranges. Vegetables such as leafy vegetables and broccoli. Nuts and seeds such as almonds and flaxseed. Omega 3 fatty acids found in fatty fish and shea seeds. Healthy oils like olives; In addition to avocado oil, herbs and spices, including turmeric and ginger. Drinks such as green tea and black coffee also contain anti -inflammatory properties. The calculation of the food inflammation index of food includes the establishment of specific degrees based on its inflammatory capabilities, and is classified as a supporter of infections “positive degrees” or anti -inflammatory “negative degrees”. For people who do not suffer from heart failure, those who have eaten more inflammatory food have higher levels of that indicator, known as NT-Probnp. In terms of individuals who already have a history of heart failure, these foods have increased the rates of the indicator much higher than those who do not eat these foods. The sodium -made peptide is an important point launched by the heart in response to an increase in the stretch of the heart muscle cells, especially in ventricles, due to cases such as heart failure. Heart stress and the study say that the degrees of higher diet -inflammatory index are associated with high levels of sodium peptide, suggesting that diets rich in inflammatory foods can contribute to increased heart stress. These foods can cause peripheral inflammation, leading to an imbalance in the lining of blood vessels and oxidative stress, and increasing the burden of work on the heart. The lining cells lay the inner surface of the blood vessels, and play a decisive role in regulating the strength and permeability of the blood vessels; The chronic inflammation caused by this food can lead to a lining of blood vessels as the lining cells lose their normal function. This imbalance is characterized by a decrease in the important availability of nitric oxide, increased oxidative tension and poor vasodi. Foods that cause infections can also increase oxidative tension as there is an imbalance between the production of interactive oxygen types and antioxidants, which contribute to cell damage, including heart muscle damage. The abdominal functional imbalance and oxidative tension can also lead to atherosclerosis; Which increases the burden of work on the heart, while it pumps blood to greater resistance, leading to an increase in blood pressure and heartbeat, and eventually to heart failure. According to the study, the healthcare providers should emphasize the importance of adopting anti -inflammatory diets, as shown by the decline in the degrees of dietary inflammation, to alleviate heart stress and improve the results of cardiovascular health through food interventions.