Adapted from the original research and an article by Robby Berman in Medical News Today, August 2, 2023
Consuming half a tablespoon of olive oil per day could substantially lower your risk of dying from dementia, a new study shows.
According to a presentation on July 24 at the NUTRITION 2023 conference in Boston, the study found that people who consumed half a tablespoon or more of olive oil daily had a 25% reduced risk of dying from dementia compared to people who did not consume olive oil.
What’s more, higher olive oil intake was linked to greater brain benefits. “We found a clear linear dose-response association between higher daily olive oil intake and lower risk of fatal dementia,” said presenter Anne-Julie Tessier, RD (registered dietician), PhD, a postdoctoral fellow at the Harvard T. H. Chan School of Public Health.
This US-based study is the first to investigate the relationship between diet and dementia-related death. The investigators analyzed the health records from 1990 to 2018 of more than 90,000 people in the US who did not have cardiovascular disease or cancer at the start of the study. During the study’s 28 years of follow-up, 4,749 participants died from dementia.
Replacing even a single teaspoon of margarine or commercial mayonnaise with olive oil was also associated with a 5-12% reduced risk of dying from dementia, according to the research team. These benefits were not seen with other vegetable oils.
The link between higher olive oil intake and lower risk of dying of dementia was observed regardless of the overall quality of people’s diets. This may indicate that components of olive oil provide unique benefits for brain health.
“Some antioxidant compounds in olive oil can cross the blood-brain barrier, potentially having a direct effect on the brain,” said Dr. Tessier. “It is also possible that olive oil has an indirect effect on brain health by benefiting cardiovascular health.” She noted that only a few individuals in the study consumed more than 15 mg (about 1 tablespoon) of olive oil daily.
A body of previous research has established an association between olive oil intake and a lower risk of heart disease, and incorporating olive oil as part of the Mediterranean diet has also been shown to help protect against cognitive decline.
Dr. Tessier reflected on the characteristics of olive oil that may confer its effects on the brain: “Olive oil may play a beneficial role in cognitive health through its rich content in monounsaturated fatty acids, which may promote neurogenesis [growth of brain cells]. It also contains vitamin E and polyphenols that have antioxidant activity.”
The research team advised that an observational study such as this is only able to identify an association and does not prove that olive oil is the cause of the reduced risk of dying from dementia. Randomized, controlled trials are needed to confirm the study’s findings and to help establish the optimal quantity of olive oil to consume in order to experience the most benefits.
Reference: Tessier JA, Yuan C, Cortese M, et al. Olive oil and fatal dementia risk in two large prospective US cohort studies. Poster presented at NUTRITION 2023 conference, Fairfax, VA, July 24, 2023.
Baked “Fried Zucchini” Recipe, For Your Best Health: The Benefits of Olive Oil and Alzheimer’s
It’s hard to escape all the talk about artificial intelligence (AI), and it has its proponents and its detractors, but a recent study showed how it can be a superhighway to important health advances. A group of international scientists used it to suss out which phytochemicals, specifically types of polyphenols, contribute to one of the most important benefits of olive oil: fighting Alzheimer’s disease. Though early in the game, the research is welcome news. One thing that there’s no question about is the exquisite taste of fresh-pressed olive oil (a sign of high polyphenol content), and this recipe for baked “fried zucchini” is a wonderful way to enjoy it.
Traditional friend zucchini is such a popular appetizer, especially when dipped in zesty tomato sauce, but it’s almost always more breading and bland oil than a healthful way to eat your vegetables. My baked version offers all the taste you’re looking for in a way that elevates the zucs. For a quick and easy homemade sauce, see The Oil Olive Hunter Newsletter #137.
Ingredients
2 medium zucchini, sliced into 1/8-inch rounds
2 tablespoons extra-virgin olive oil
1/3 cup whole wheat flour, more as needed
2 eggs
1/2 cup freshly grated Reggiano-Parmigiano cheese
1/2 cup panko breadcrumbs
1 tablespoon finely chopped fresh basil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Directions
Step 1
Preheat your oven to 350°F. Line a rimmed sheet pan with parchment paper. Combine the zucchini slices and olive oil in a large bowl and toss to coat well.
Step 2
Set up three shallow bowls or pie plates. Put the flour in one, whisk the eggs in another, and in the third, stir together the cheese, panko, basil, salt, and pepper. One at a time, dust the zucchini slices with flour, dip them in the egg, then in the cheese mixture, and place them on the sheet pan.
Step 3
Bake until the coating turns brown and crispy, for 40 minutes, rotating the pan halfway through.
Yields 4 servings
For Your Best Health
The Benefits of Olive Oil and Alzheimer’s
The Study: “Alzheimer’s disease: using gene/protein network machine learning for molecule discovery in olive oil,” Human Genomics, July 2023.
The Summary:An international group of researchers, including scientists from Yale and Temple universities, used artificial intelligence to uncover the promising potential of extra virgin olive oil (EVOO) in combating Alzheimer’s disease (AD).
EVOO’s neuroprotective effects have garnered a lot of attention in recent years. The Mediterranean diet, rich in EVOO, has been associated with a reduced risk of dementia and cognitive decline. To go the next step, this research team was able to create a unique algorithm by integrating AI, chemistry, and omics (an emerging multidisciplinary field that includes genomics and epigenomics) to identify which specific bioactive compounds in EVOO could contribute to the treatment and prevention of AD and analyze how they interact with the complex pathways involved in AD. Most interesting, they did this by comparing them to the actions of FDA-approved drugs for AD.
The study adds to the growing evidence that the Mediterranean diet, rich in EVOO, supports brain health, mitigates dementia and cognitive decline, and can potentially provide a basis for consideration in future clinical studies to treat not only Alzheimer’s but other chronic conditions as well.
From the Abstract: “Previous studies suggest that extra virgin olive oil (EVOO) may be helpful in preventing cognitive decline. Here, we present a network machine learning method for identifying bioactive phytochemicals in EVOO with the highest potential to impact the protein network linked to the development and progression of the AD…The calibrated machine learning algorithm was used to predict the likelihood of existing drugs and known EVOO phytochemicals to be similar in action to the drugs impacting AD protein networks. These analyses identified the following ten EVOO phytochemicals with the highest likelihood of being active against AD: quercetin, genistein, luteolin, palmitoleate, stearic acid, apigenin, epicatechin, kaempferol, squalene, and daidzein (in the order from the highest to the lowest likelihood).”
From the Study’s Results: “Our model allowed us to predict with 70.3% ± 2.6% accuracy which previously FDA-approved drugs were in phase 3 and 4 trials for AD specifically versus all other FDA-approved drugs not in AD trials. The resulting 64 models were used for scoring the EVOO phytochemicals; the probabilities of these phytochemicals predicted to be similar to the drugs in FDA phase 3 and 4 trials were then averaged to produce the final consensus prediction. EVOO phytochemicals with the highest probability of being like compounds in FDA trials were considered most likely to be biologically active.”
From the Study’s Conclusion: “It is well known that diet and lifestyle influence health. Machine learning is a novel, cost-effective way to evaluate the potential health benefits of individual EVOO phytochemicals. The present study provides an approach that brings together artificial intelligence, analytical chemistry, and omics studies to explore the interactions of phytochemicals with pathways involved in a disease state, information that can lead to the identification of novel therapeutic entities in a natural product (that contains a heterogeneous mixture of phytochemicals). The analyses identified several individual EVOO phytochemicals that have a high likelihood of interfering with AD, a few of which (e.g., quercetin, genistein) have shown promising effects on AD pathogenesis. Others (e.g., luteolin) are worthy of further in vitro and in vivo study. It is only through the conduct of such studies [that] the predictive utility of our machine learning approach [will] be validated. While the results of the present study shed light on how EVOO may help treat or prevent AD, the same approach may be applied to identify EVOO phytochemicals (or other food constituents) that treat other diseases, such as hypertension or dyslipidemia.”
Very Vanilla Cupcakes Recipe, Spotlight on EVOO, Better Cupcake Liners, The Right Video Games for Brain Power Based on Your Age, and More Reasons to Exercise
As the saying goes, good things come in small packages, and these cupcakes are a perfect example. They’re simple to make and delicious to eat! Munch on one as you read about two new and important studies. The first is how to train your brain with video games—it all comes down to your age! And the other offers good advice for all ages: Exercise to avoid atrial fibrillation, the most common heart arrhythmia and one that greatly increases the risk for stroke.
These cupcakes are heady with a double dose of vanilla … in the sweet vanilla cake and the rich and creamy frosting, enhanced with just a hint of almond extract. Use a small offset spatula to mound the frosting in a cone shape, or use a pastry bag and small star tip for a fanciful effect. Either way, they’re luscious!
Ingredients
For the cupcakes:
2 cups pastry flour
1/2 cup whole-wheat pastry flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/2 cup extra virgin olive oil
2 extra-large eggs
3/4 cup sugar
1 cup Greek yogurt
1/2 cup almond milk
1 tablespoon vanilla or the seeds of a vanilla bean
For the frosting:
4 ounces mascarpone cheese, at room temperature
2 tablespoons extra virgin olive oil
1/4 cup milk, your choice of dairy or non-dairy
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups confectioners’ sugar, more as needed
Directions
Step 1
For the cupcakes: Preheat your oven to 375°F. Add all the dry ingredients to a large bowl and whisk thoroughly. Add all the wet ingredients and whisk thoroughly again until the flour is fully incorporated. Use a large ice cream scoop to fill a 12-cup muffin tin. Bake until the tip of a sharp knife inserted in two or three of cupcakes comes out clean, about 30 minutes. Let them cool completely.
Step 2
While the cupcakes are cooling, make the frosting: In a large bowl or stand mixer, whisk together the mascarpone, olive oil, milk, and extracts until smooth. Beat in the sugar, a cup at a time, until the frosting reaches a spreadable consistency, adding more in 1/4 cup increments if needed. Chill briefly.
Step 3
When the cupcakes are completely cool, spread on the frosting.
Yields 12 servings
Healthy Ingredient Spotlight
Reach for EVOO Instead of Butter
Who doesn’t love a cupcake? And when you replace butter with extra virgin olive oil, you can indulge without the guilt. While it takes experimentation with EVOO to get the mouthfeel of butter when a recipe involves creaming it, you won’t notice the difference when melted butter is called for. And, of course, swapping olive oil anytime a vegetable oil is called for is a no-brainer!
Quick Kitchen Nugget
Cupcake Liners
Besides conserving your olive oil for recipes themselves, I like to use tall paper liners instead of coating your muffin tin cups with EVOO. Often called tulip liners because of their shape, they let you not only avoid spillovers but also mound your batter above the tin’s natural rim, so you can bake taller cupcakes (and muffins) in a regular-size pan. I also prefer tulip liners to the traditional short, fluted ones for the same reasons … and because they’re more festive. Look for those made of unbleached parchment paper.
For Your Best Health
The Right Video Games for Brain Power Vary with Your Age
As we age, our mental abilities tend to decrease, particularly the ability to remember a number of new things at once, otherwise known as our working memory—it’s thought to peak between the ages of 20 and 30. Research has shown that the way we hold information in the brain changes as we get older, and this prompted scientists at the University of York in the UK to look at whether the impacts of particular types of mental stimulation, such as gaming, also had altered effects, depending on age. The study included older and younger adults playing the same digital games that they do on their own. This resulted in a wide range of games that were tested alongside a digital experiment that required participants to memorize images while being distracted.
Fiona McNab, PhD, of York’s Department of Psychology, says: “A lot of research has focused on action games, as it is thought that reacting quickly, keeping track of targets, and so on helps attention and memory, but our new analysis shows that the action elements do not seem to offer significant benefits to younger adults. It instead seems to be the strategy elements of the games—planning and problem solving, for example—that stimulate better memory and attention in young people. We don’t see this same effect in older adults, however, and more research is needed to understand why this is. We can’t yet rule out that the strategy games played by older people are not as difficult as the games played by younger people and that the level of challenge might be important in memory improvement.”
When it came to brain boosts for adults ages 60 and over, the researchers found that those who played digital puzzle games showed the same memory abilities as people in their 20s and a greater ability to ignore irrelevant distractions, but older adults who played strategy games did not show the same improvements in memory or concentration as their younger counterparts.
Joe Cutting, PhD, of York’s Department of Computer Science, details: “Generally people have a good ability to ignore irrelevant distractions, something we call ‘encoding distraction.’ We would expect for example that a person could memorize the name of a street [while] being distracted by a child or a dog, but this ability does decline as we age. Puzzle games for older people had this surprising ability to support mental capabilities to the extent that memory and concentration levels were the same as a 20-year-old’s who had not played puzzle games.”
Older people who only played strategy games were more likely to forget elements committed to memory while being distracted whereas young people were less successful at focusing attention if they played only puzzle games.
The researchers suggest future studies look at why there is a difference between impacts of types of games depending on the age of a player and whether this is connected to how the brain stores information as people age.
The study, “Higher working memory capacity and distraction-resistance associated with strategy (not action) game playing in younger adults, but puzzle game playing in older adults,” was published in the journalHeliyon.
Fitness Flash
More Reasons to Exercise
According to research done at the National Yang Ming Chiao Tung University in Taipei, Taiwan, and presented at the European Society of Cardiology Congress 2023, physical fitness is linked with a lower likelihood of developing atrial fibrillation and stroke. Atrial fibrillation is the most common heart rhythm disorder, affecting more than 40 million people worldwide, and having it increases the risk of stroke fivefold.
The study included 15,450 people without atrial fibrillation who were referred for a treadmill test between 2003 and 2012. The average age was 55 years, and 59% were men. Fitness was assessed using the Bruce protocol, which asks participants to walk faster and at a steeper grade in successive three-minute stages. Fitness was calculated according to the rate of energy expenditure the participants achieved and expressed in metabolic equivalents (METs). Participants were divided into three fitness levels according to METs achieved during the treadmill test: low (less than 8.57 METs), medium (8.57 to 10.72), and high (more than 10.72).
Participants were followed for new-onset atrial fibrillation, stroke, myocardial infarction (heart attack), and death. The researchers analyzed the associations between fitness and atrial fibrillation, stroke, and major adverse cardiovascular events (MACE)—a composite of stroke, myocardial infarction, and death—after adjusting for factors that could influence the associations, including age, sex, cholesterol level, kidney function, prior stroke, hypertension, and medications.
During a median of 137 months of follow-up, 515 participants (3.3%) developed atrial fibrillation. Each one MET increase on the treadmill test was associated with an 8% lower risk of atrial fibrillation, 12% lower risk of stroke, and 14% lower risk of MACE.
Says study author Dr. Shih-Hsien Sung, “This was a large study with an objective measurement of fitness and more than 11 years of follow-up. The findings indicate that keeping fit may help prevent atrial fibrillation and stroke.”
Separate research, done at UW Medicine-Kaiser Permanente, found another reason to do all you can to protect against atrial fibrillation: Having it appears to heighten dementia risk. People with newly diagnosed atrial fibrillation had a 13% higher risk of developing dementia.
Savory 3-Cheese Stuffed Shells Recipe, Spotlight on Parmigiano-Reggiano, Plus Antioxidants to Help Ward Off Alzheimer’s and Making Up for Lost Sleep
Craving a hot and hearty pasta dish? My stuffed shells will surely satisfy, and they’re not as complicated to make as you might think. One essential ingredient is true Parmigiano-Reggiano cheese, and you may be surprised to learn that the parm you’ve been reaching for at the store isn’t the real thing! Here’s what you need to know, plus the details on two new studies, important for brain and heart health.
Move over, lasagna! This dish is a tasty way to get baked cheesy goodness without juggling long strips of pasta. I’m including a simple savory tomato sauce if you’d like to make your own (you can do this up to three days in advance), but a good quality store-bought one will make the prep quite fast.
Ingredients
For the tomato sauce:
3 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1/2 cup chopped onion
One 6-ounce can tomato paste
1/2 cup red wine
1 20-ounce can crushed tomatoes
1 teaspoon sugar
1/2 teaspoon dried oregano
Pinch of sea salt
For the shells:
1 pound jumbo pasta shells
2 teaspoons sea salt
1 pound mozzarella, divided use
1 pound ricotta cheese
2 cups freshly grated Parmigiano-Reggiano cheese, divided use
2 tablespoons extra virgin olive oil, plus more for the baking dish
1 egg, beaten
1/2 teaspoon dried oregano
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
Directions
Step 1
Make the sauce: Heat a large saucepan; when hot, add the olive oil, garlic, and onions, and then sauté until soft but not browned. Push the vegetables to the outside of the pan and add the tomato paste to the center; sauté the paste until it browns to release its flavors. Deglaze the pan with the red wine, then add the crushed tomatoes, sugar, oregano, and salt. Simmer for 20 minutes (or more) while you prepare the shells.
Step 2
Bring a large pot of water to a rapid boil and add the shells and the salt. Cook according to package directions for al dente (don’t overcook, as the shells will soften more in the oven).
Step 3
While they’re boiling, line a rimmed sheet pan with parchment paper and set aside. Preheat your oven to 375°F. Cut 12 ounces of the mozzarella into small cubes; shred the rest and set aside. Add the mozzarella cubes to a large bowl along with the ricotta, one cup grated Parmigiano-Reggiano, the olive oil, egg, oregano, nutmeg, and black pepper; mix thoroughly.
Step 4
Drain the shells, place them on the prepared sheet pan, and use a small spoon to fill them with the cheese mixture. Lightly coat a large baking dish with olive oil and add half the sauce; use an offset spatula to spread it out evenly. Place the filled shells in the dish in rows and cover with the rest of the sauce. Sprinkle on the grated mozzarella and the rest of the Parmigiano-Reggiano. Bake for 30 minutes or until the cheese topping is thoroughly melted and slightly browned.
Yields 4-6 servings
Healthy Ingredient Spotlight
Parmigiano-Reggiano
Fresh-Pressed Olive Oil Club members know about the tricks mass marketers use to sell inferior olive oils. Well, the same is true when it comes to Parmigiano-Reggiano cheese, with the worst offenders being producers of containers of grated Parmesan—investigations have found that often a higher-than-stated percentage of their contents is actually cellulose, adding to avoid clumping. While Parmigiano-Reggiano can be costly, it doesn’t take a lot to fill a cup when grated, and you can grate a batch easily yourself, either by hand or with the grating blade of a food processor, and then keep it in the fridge for a week or more.
While American-made Parmesan sold in blocks is real cheese, it isn’t necessarily made according to any of the strict guidelines—including a minimum of 12 months’ aging—established in the regions of Parma and Reggio in Italy’s Emilia-Romagna. For true Parmigiano-Reggiano, not only should the label say “made in” or “from” Italy, but the rind itself should be embossed with the words Parmigiano-Reggiano in a dot pattern, visible even on the smallest wedge you buy. Look for vacuum-sealed packages if buying pre-cut wedges—Costco is a great source for this—or shop at cheese stores experienced in the best storage practices to avoid getting a piece that’s dried out.
Quick Kitchen Nugget
Using Parmigiano-Reggiano Rinds
Make the most of your investment in real Parmigiano-Reggiano by saving and using the rinds—they have wonderful flavor and are completely natural. What’s more, you can store them in a freezer-safe container for a year and use them directly from the freezer to flavor stews, stocks, and sauces. Use 2 ounces of rind for every cup of liquid in a recipe in order to maximize flavor. While the essence of the rind will meld into other ingredients in your pot, the rind itself won’t disappear, so remove it before serving, just as you would a bay leaf (some fans will use a spoon to scrape off and gobble up the softened cheesy parts that are left on it).
For Your Best Health
Antioxidants to Help Ward Off Alzheimer’s
A new study published in the Journal of Alzheimer’s Disease by C. Kathleen Dorey, PhD, of the Virginia Tech Carilion School of Medicine, found that brain levels of dietary lutein, zeaxanthin, lycopene, and vitamin E in those with Alzheimer’s disease are half those in normal brains.
“This study, for the first time, demonstrates deficits in important dietary antioxidants in Alzheimer’s brains,” says Dr. Dorey. “These results are consistent with large population studies that found risk for Alzheimer’s disease was significantly lower in those who ate diets rich in carotenoids, or had high levels of lutein and zeaxanthin in their blood, or accumulated in their retina as macular pigment … Not only that, but we believe eating carotenoid-rich diets will help keep brains in top condition at all ages.”
The brain is vulnerable to cumulative oxidative damage, which can be prevented by antioxidants from a healthy diet. Carotenoids are powerful antioxidants that are commonly found in colorful plants. Lutein is especially abundant in kale and spinach, and zeaxanthin is highest in corn and orange peppers.
Dr. Dorey and Neal E. Craft, of Craft Technologies in Wilson, North Carolina, first reported in 2004 that the brain selectively accumulated carotenoids such as lutein, zeaxanthin, and beta-cryptoxanthin. Since then, researchers around the world have demonstrated better cognition in those with higher levels of lutein and zeaxanthin in their macular pigment and lower risk for dementia in those with highest levels of lutein and zeaxanthin in their diet or accumulated in their macular pigment.
The Rush University Memory and Aging Project, for example, followed the diet and cognitive performance of more than 1,000 participants living in Chicago for more than a decade, assessing their intake of carotenoids, and found that those following the MIND diet with its high levels of antioxidant-rich fruits, nuts, vegetables, and fish, and lower levels of meat and sweets, had reduced risk for Alzheimer’s disease diagnosis, higher cognitive performance before death, and less Alzheimer’s disease-related brain pathology. Moreover, those with the highest intake of total carotenoids or lutein/zeaxanthin over a decade had 50% lower risk for Alzheimer’s disease.
Although studies had strongly suggested that carotenoids may protect the brain against damage contributing to Alzheimer’s disease, there had been no evidence that brain carotenoids correlated with the disease. The Dorey-Craft report in the June issue of the Journal of Alzheimer’s Disease has helped to show a clear connection.
This new evidence of selective carotenoid and tocopherol (vitamin E) deficiencies in the brains of subjects with Alzheimer’s disease adds further support to the growing evidence that a greater dietary intake of carotenoids may slow cognitive decline prior to—and possibly following—a diagnosis with Alzheimer’s disease.
Research also has shown that the retina selectively accumulates lutein and zeaxanthin from the diet, forming visible yellow macular pigment that enhances vision and protects photoreceptors. By noninvasively measuring patients’ macular pigment optical density, researchers can estimate the concentration of lutein and zeaxanthin in the brain.
“Recent advances in new therapies for Alzheimer’s disease show exciting promise as an effective way to slow disease progression,” Dr. Dorey said. “I’d be thrilled if our data motivated people to keep their brains in optimum condition with a colorful diet with abundant carotenoids and regular exercise. Available studies suggest this may also reduce risk for dementia.”
Fitness Flash
Making Up for Lost Sleep: Not So Fast
A new study led by Penn State researchers and published in the journal Psychosomatic Medicine found that we can’t truly make up for the effects of lost sleep during the week by sleeping in over the weekend: Heart health measures, including heart rate and blood pressure, worsen over the course of the week when sleep is restricted to five hours per night, and attempting to catch up on sleep over the weekend isn’t enough to return these measures to normal.
“Only 65% of adults in the U.S. regularly sleep the recommended seven hours per night, and there’s a lot of evidence suggesting that this lack of sleep is associated with cardiovascular disease in the long term,” explains study co-author Anne-Marie Chang, PhD, associate professor of biobehavioral health. “Our research reveals a potential mechanism for this longitudinal relationship, where enough successive hits to your cardiovascular health while you’re young could make your heart more prone to cardiovascular disease in the future.”
The team recruited 15 healthy men between the ages of 20 and 35 to participate in an 11-day inpatient sleep study. For the first three nights, the participants were allowed to sleep up to 10 hours per night to achieve a baseline sleep level. For the next five nights, the participants’ sleep was restricted to five hours per night, followed by two recovery nights, in which they were again allowed to sleep up to 10 hours per night. To evaluate the effects of this sleep regimen on cardiovascular health, the researchers measured the participants’ resting heart rates and blood pressure every two hours during the day.
Dr. Chang says that the team’s study is unique because it measured heart rate and blood pressure multiple times throughout the day for the duration of the study, which enabled the scientists to account for any effects that time of day might have on heart rate and blood pressure. For example, heart rate is naturally lower upon waking than later in the day, so measuring heart rate multiple times throughout the day can account for this difference.
Specifically, the average baseline heart rate was 69 BPM, while the average heart rate by the end of the study on the second day of recovery was nearly 78 BPM. Systolic blood pressure also increased by about 0.5 millimeters of mercury (mmHg) per day. The average baseline systolic blood pressure was 116 mmHg and was nearly 119.5 mmHg by the end of the recovery period.
“Both heart rate and systolic blood pressure increased with each successive day and did not return to baseline levels by the end of the recovery period,” says lead author and Penn State graduate student David Reichenberger. “So, despite having additional opportunity to rest, by the end of the weekend of the study, their cardiovascular systems still had not recovered.”
Dr. Chang noted that longer periods of sleep recovery may be necessary to recover from multiple, consecutive nights of sleep loss. “Sleep is a biological process, but it’s also a behavioral one and one that we often have a lot of control over,” she explains. “Not only does sleep affect our cardiovascular health, but it also affects our weight, our mental health, our ability to focus, and our ability to maintain healthy relationships with others, among many other things. As we learn more and more about the importance of sleep, and how it impacts everything in our lives, my hope is that it will become more of a focus for improving one’s health.”
