Monday July 28, 2014 (foodconsumer.org) -- Oxidative processes are linked to increased risk of atherosclerosis and a new study suggests that dietary antioxidants can help prevent acute myocardial infarction (acute heart attack).

The case-control study shows that  non-enzymatic antioxidant capacity was inversely associated with risk of acute myocardial infarction.

For the study, researchers analyzed data from 760 cases of patients admitted to hospitals for acute myocardial infarction and 682 controls who did not experience the condition.

The study shows that NEAC in the highest quintile was associated with 59% increased risk of acute myocardial infarction, compared with NEAC in the lowest quintile.

The association was found stronger among women and those aged 60 years old and older, which is understanable.

The researchers concluded "Our results support a favorable role of dietary NEAC in the prevention of AMI (acute myocardial infarction), and encourage a high consumption of fruit and vegetables and a moderate consumption of wine and whole cereals."

Comment: Those who do not have sufficient intake of dietary  antioxidants should consider taking antioxidant supplements, which are readily available at local health stores and over the Internet.  Antioxidants include cysteine, acetyl-cysteine, alpha-lipoic acid, resveratrol, polyphenols in tea such as green tea extract, vitamin C, and tocopherol.  (David Liu)

Reference:  Rossi M, Praud D, Monzio Compagnoni M, Bellocco R, Serafini M, Parpinel M, La Vecchia C, Tavani A.  Dietary non-enzymatic antioxidant capacity and the risk of myocardial infarction: A case-control study in Italy.  Nutr Metab Cardiovasc Dis. 2014 Jun 26.