News & Updates

Greater consumption of olive oil results in a reduced risk of total and cause-specific mortality, suggests a US study, noting that substituting margarine, butter, mayonnaise, and dairy fat with olive oil can lower the risk of death.

Patients seem to have positive opinions of home-based cardiac telerehabilitation programs, finding the usability, utility, and acceptability of such interventions to be good, according to a recent Singapore study. Nevertheless, these programs still have room for improvement, particularly as regards interactivity, peer interactions, and postintervention support.

People who consume more olive oil in their diet have a lower risk of death from any cause or specific causes including cardiovascular disease (CVD), cancer, neurodegenerative disease, or respiratory disease compared with those who hardly or never consume olive oil, according to a large US study.

Adherence to medium-dose spice diet (MSD) for 4 weeks results in a reduction of fasting plasma interleukin (IL)-6 and postprandial plasma IL-11β, IL-8, and tumour necrosis factor alpha (TNF-α) as well as changes in monocyte function in adults at risk of cardiometabolic disease, a study has shown.

Individuals with risk factors such as pre-existing comorbid conditions, in addition to old age and being immunosuppressed, may still be at increased risk of developing severe COVID-19 illness even after completing their full vaccination, according to a study by the US CDC.

In patients with newly implanted ventricular assist devices (VAD), better leg extensor muscle strength (LEMS) at discharge may suggest a lower risk of rehospitalization, according to a recent Japan study.