Dried Apples decreases ratio of Heart Disease

Eating dried apples could potentially minimise the risks of developing heart disease.

According to new research data, consuming dried apples and plums helps reduce heart disease in postmenopausal women by cutting levels of ‘bad’ cholesterol by almost a quarter.

Led by Professor Bahram Arjamandi of Florida State University, USA, the research team discovered that neither after three months total cholesterol levels in the group that ate apples dropped by one tenth and LDL – commonly referred to ‘bad’ cholesterol – dropped by just under a fifth.

These levels were found to be even lower after six months, with total cholesterol down by a tenth and LDL levels were slashed by just over a fifth.

Professor Arjamandi said: “Our findings show that daily incorporation of dried apple into diets favourably improves cardiovascular health in postmenopausal women”.

He noticed that while plums did lower cholesterol levels slightly, they did not achieve cholesterol reductions to the same extent as dried apples.

The research team examined 160 women who were randomly assigned to eat 2.7 ounces of dried apples or prunes every day. Researchers did blood tests at the three-, six- and 12-month marks to measure heart-risk factors.

The researchers noticed that neither of the dried fruit diets significantly affected the participants’ reported total energy intake throughout the study period.

Analysis of fasting blood samples revealed that dried apple consumption had minimised total cholesterol by one tenth and LDL cholesterol by just under a fifth at the three month mark.

At both the six and twelve month marks total cholesterol had reduced by one tenth and LDL cholesterol by over a fifth.

The author said these reductions were big enough to be statistically significant and that total cholesterol was minimised by 3.5% and LDL cholesterol by just under a tenth at 12 months for the prune group.

However, Professor Arjamandi said that consuming both dried apples and dried plums were advantageous in terms of anti-inflammatory and antioxidant properties.

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