The results of a diet study show that bad cholesterol was reduced by 33 per cent, blood lipids by 14 per cent, blood pressure by 8 per cent and a risk marker for blood clots by 26 per cent.
A marker of inflammation in the body was also greatly reduced, while memory and cognitive function were improved.
“The results have exceeded our expectations! I would like to claim that there has been no previous study with similar effects on healthy subjects”, says Inger Bjorck, professor of foodrelated nutrition at Lund University and head of the University`s Anti-diabetic Food Center.
Forty four healthy, overweight people between the ages of 50 and 75 took part in the diet study.
For four weeks they ate foods, which are presumed to reduce lowgrade inflammation in the body, a condition which in turn triggers metabolic syndrome and thus obesity, type 2 diabetes and cardiovascular disease.
The test diet was high in antioxidants, low GI foods (i.e. slow release carbohydrates), omega fatty acids, wholegrain products, probiotics and viscous dietary fiber.
Examples of foods eaten were oily fish, barley, soy protein, blueberries, almonds, cinnamon, vinegar and a certain type of wholegrain bread.
Some of the products in the food portfolio are not yet available in the shops, but were developed specifically for the study
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.