Long-term regular consumption of a Multivitamins may reduce the risk of dying from heart disease by 16 per cent, according to a new study from the Fred Hutchinson Cancer Research Center at the University of Washington. Intakes of vitamin E over 215 milligrams (over 322 Units) per day over the course of ten years were also associated with a 28% reduction in the risk of death from cardiovascular disease, according to the findings. Vitamins C and E were associated with small decreases in risk of total mortality (dying from any cause).

Increased blood levels of the omega-3 fatty acids EPA and DHA is linked to lower incidence of obesity, suggesting a role for fish oils in weight management. The new findings indicate that overweight and obese people have lower blood levels of omega-3 fatty acids than people with a healthy weight. A previous study has shown that fish oil capsules increase the amount of fat burnt if taken by a person before exercising.

Consuming cocoa powder, enriched in flavonoids, may decrease blood pressure and boost heart health according to the results of a new animal study. Human clinical studies have shown this before but this time the effects were measured against a commonly used drug for treating high blood pressure. Rodents were fed cocoa and experienced a reduction in blood pressure similar to a dose of Captopril, a well-known pharmaceutical anti-hypertensive in the ACE inhibiting class of high blood pressure treating drugs.

A diet high in omega-3 fatty acids may prevent the development of age-related macular degeneration (AMD), the leading cause of blindness in the over-50s according to a new animal study. Researchers from the National Eye Institute in Bethesda found that a diet rich in omega-3 fatty acids could retard the progression of lesions in the eyes of mice. The fatty acids were also associated with an improvement in some lesions.

Regular consumption of a Multiple-vitamins, mineral supplement reduces the risk of dying from heart disease by 16%, according to a new study from the Fred Hutchinson Cancer Research Center at the University of Washington. Intakes of vitamin E over 215 milligrams per day over the course of ten years were also associated with a hefty 28% reduced risk of dying from cardiovascular disease. Vitamins C and E were associated with small decreases in the risk of total mortality (from heart disease, cancer, infection, diabetes, lung disease, etc.).