LopiLIFE campaign arrives in Rome: doctors discuss heart-friendly sustainable prevention

Doctors and nutritionists comparing notes to devise new prevention strategies for heart health: this is the goal of a series of meetings by "LopiLIFE, let's nourish heart health.", Educational campaign supported by Essex, an MSD group company to promote sustainable cardiovascular prevention, based on helping to control cholesterol and glucose metabolism and on small lifestyle changes that are easy to follow and maintain.

A series of appointments throughout the country, which, thanks to an innovative format, involve together with physicians, both general practitioners and specialists, nutritionists and chefs. LopiLIFE comes to Rome with a meeting scheduled for today, 7 p.m.00, at the House of Cinema. The purpose of the meetings is to agree on a common strategy to improve heart health: to help control cholesterol values and other risk factors such as glucose metabolism by following a healthy, but certainly not 'punitive', lifestyle by combining a balanced diet with a supplement such as LopiGLIK, the first nutraceutical that, thanks to the synergistic action of its three active ingredients – berberine, fermented red rice and white mulberry – is the only one that performs a dual action, providing an aid to cholesterol control and glucose metabolism, with scientifically proven efficacy.

A prevention model that is easy to follow over time, which especially favors the so-called borderline: people with cholesterol values just a little higher than the threshold values, who do not need drug treatment but need to think about lifestyle modifications and actively intervene to preserve their wellbeing; explains Marco Brancaleoni, General Practitioner, Cardiology Specialist: "when we talk about borderline cholesterol values, by convention we say that we are still in the normal range, but in the reality of the situation we cannot rest easy and we need to intervene, not with drugs but with other strategies: changing diet, engaging in regular daily physical activity and possibly taking a dietary supplement".

Central to this prevention model is the appropriate use of supplements, as recommended by the European Guidelines of the ESC (European Society of Cardiology) and EAS (European Atherosclerosis Society): "Supplements are either derivatives of foods or plants. They exploit and amplify its beneficial properties, actually performing an activity that is in part similar but substantially different from that of a drug. Supplements are not all the same and should be chosen carefully, evaluating their formulation and dosage, preferably on the advice of your doctor", states Claudio Ferri, Director Division of Internal Medicine and Nephrology, San Salvatore Hospital, L'Aquila, Italy.

It is true that a healthy diet alone may not be enough to keep cholesterol and blood sugar under control? "Foods that are good for health, even if taken in large quantities, may not be sufficient to ensure the minimum effective amount of the active ingredient we need, or the same active ingredient may be present along with other substances that are not recommended. Supplements allow us to boost the’functional effectiveness of the foods we take in.", responds Sara Farnetti, Specialist in Internal Medicine and Metabolic Diseases.

In the LopiLIFE campaign, the use of supplements goes hand in hand with heart-friendly sustainable innovation in the kitchen as well, through original pairings as well as simple and revolutionary cooking techniques, such as steaming or low-temperature cooking, which reduce the need for seasonings.

"The key is to use fresh, quality ingredients and cook them with techniques and tools that do not destroy their nutritional value and by decreasing the use of animal fats and saturated vegetable oils in favor of herbs and spices. From this point of view, an aid to healthy eating can also come from simple and revolutionary cooking methods, such as low-temperature cooking, steaming or pressure cookers, which allow the organoleptic and nutritional properties of foods to be maintained, while limiting the use of seasoning and fat.", explains Luciano Monosilio, Chef, Pipero Restaurant, 1 Michelin star.