Low Vitamin C Levels Puts Heart Patients At Risk

ORLANDOHeart failure patients who dont consume enough foods rich in vitamin C have higher levels of inflammation and a higher risk of cardiac complications and death, according to a new study presented at the American Heart Association's Scientific Sessions 2011. The findings suggest diet is the best source of vitamin C, and eating the recommended five servings of fruits and vegetables a day provides an adequate amount.

The study sought to examine whether low vitamin C intake is associated with worse outcomes for heart failure patients. Researchers divided 212 participants into one group with levels over 3 mg/L of hsCRP and another with lower levels. Patients were followed for one year to determine the length of time to their first visit to the emergency department due to cardiac problems or death. The average age among the 212 patients in the study was 61; about one-third were women. Approximately 45% of the participants had moderate to severe heart failure.

Compared to those with high vitamin C intake from food, heart failure patients in the study who had low vitamin C intake were 2.4 times more likely to have higher levels of high sensitivity C-Reactive protein (hsCRP), a marker for inflammation and a risk factor for heart disease. Study participants with low vitamin C intake and hsCRP over 3 milligrams per liter (mg/L) were also nearly twice as likely to die from cardiovascular disease within one year of follow-up.

We found that adequate intake of vitamin C was associated with longer survival in patients with heart failure," said Eun Kyeung Song, Ph.D., R.N., lead author of the study and assistant professor at the Department of Nursing, College of Medicine, in the University of Ulsan in Korea.

Participants completed a four-day food diary verified by a registered dietitian and a software program calculated their vitamin C intake. Bloods tests measured hsCRP.