When we consider our food, we may think of farmers, gardens or even the aisles of the supermarket. But lately, medical schools are providing some of the most groundbreaking thoughts on food, looking beyond drugs to the protective health benefits of whole foods.
Harvard Medical School, Johns Hopkins University, Northwestern University and Heart and Stroke Foundation of Canada are making the connection between diet and heart health.
The results of their work offer scientific evidence of something nature has known from the beginning: We are what we eat, meaning, our eating habits can affect our risk for disease.
The findings show that modifications to our diet matter to health.1 For example a healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heart disease. Also, a healthy diet low in saturated and trans fats may reduce the risk of heart disease. Specifically, we should follow the recommendations from Canada's Food Guide and consume a varied diet that includes the following:
As science moves forward, solidifying the relationship between food and wellness, we're able to make more informed decisions about our health. And take comfort in the knowledge that what we choose to eat impacts more than our taste buds; it also affects our wellbeing.