Vegetarian Diets Reduce Risk of Death from Heart Disease Vegetarian diets reduce the risk of death from ischemic heart disease,

according to a meta-analysis published in the American Journal of Preventive Cardiology. Researchers reviewed eight observational studies that compared vegetarian and nonvegetarian diets with mortalit

y. Vegetarian diets, including vegan eating patterns, were associated with a 30% reduced risk of death from ischemic heart disease when compared to nonvegetarian diets.

Vegetarian diets benefit risk factors for heart disease, including weight, cholesterol, and blood pressure levels. Vegetarian diets

avoid animal products, which are often high in saturated fat, iron, and hormones. The authors recommend clinicians consider vegetarian diets as a cost-effective intervention for high-risk groups to reduce mortality from heart disease.

Meat, fish, poultry, and eggs are high-quality foods containing all the essential amino acids required by the body and approximately 7 grams of protein per ounce. Because of this, these are the first foods many think of when choosing what meets their daily protein needs.

BUT, there are some plant-based proteins that shouldn’t be overlooked. Check out this list of top protein-rich plant foods that not only pack hefty doses of protein, but also contribute essential amino acids to your daily diet.

Eating healthy should still be delicious.

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Sources with 12 to 18 grams per serving

Lentils

CREDIT: EGAL/GETTY IMAGES

Nutrition stats (1 cup canned or cooked): 18g protein, 230 calories, 40g carb, 16g fiberADVERTISING

Lentils are a tiny member of the legume family that also claims beans, peanuts, and soybeans. They are inexpensive and cook quickly because of their size, but they’re also packed with protein and fiber. Whether you choose red, yellow, green, black, or brown, lentils are a hearty plant-based substitute for meat. They shine in recipes like Lentil Shepherd’s Pie, as well as an easy way to boost protein in salads and grain bowls like Kale and Lentil Bowl with Thai Almond Sauce.

Edamame

CREDIT: GETTY IMAGES

Nutrition stats (1 cup canned or cooked): 17g protein, 190 calories, 16g carb, 8g fiber

Firm with a slightly nutty flavor, edamame are young green soybeans that are served shelled or in pods. What’s important to know about edamame and other soy-based foods (like tofu) is that it’s one of very food plant foods considered a “complete protein,” meaning they contain all nine essential amino acids. Their creamy texture makes them ideal to puree as a part of a hummus, or for a sauce for something like Spaghetti Squash with Edamame-Cilantro Pesto. I’ve found it easiest to toss a frozen handful into grains, stir fries, and pasta dishes like this Soba-Edamame Noodle Bowl.

Legume-Based or Protein-Fortified Pasta

CREDIT: PHOTO: JENNIFER CAUSEY

Nutrition stats (1 cup cooked chickpea-based): 16g protein, 220 calories, 37g carb, 9g fiber

The dry pasta section of the grocery has more than doubled in size over the past few years, thanks in large part to new varieties that use chickpea or lentil-based flours, or flour blends featuring whole-grain and pea flours to boost protein. Pasta with Green Peas and Almond Gremolata and Creamy Four Cheese Pasta with Spinach are two protein-packed vegetarian dishes that use them, but you can substitute these pastas for regular spaghetti if you’d like to further boost protein and fiber.

Lima Beans

CREDIT: PHOTO: PAUL J. RICHARDS / GETTY

Nutrition stats (1 cup canned or cooked); 12g protein, 190 calories, 35g carb, 9g fiber

Lima beans are a staple in the South (where I live), and a legume that I never realized was such a great protein source until recently. In fact, they’re equivalent to canned and dried beans when it comes to protein and fiber. I love their creamy, starchy texture when served by themselves, but also when tossed in a salad made with grains, greens, or another legume. I’d recommend trying Succotash Salad with Lentils or Black Bean-Quinoa Salad with Basil-Lemon Dressing if you’re wanting to expand your lima bean wheelhouse.

Black Beans

CREDIT: PHOTO: RANDY MAYOR

Nutrition stats (1 cup canned or cooked); 12g protein, 200 calories, 34g carb, 10g fiber

Canned black beans are a staple I always have in my pantry because of their versatility. Whether extending a taco dish made with beef, tossing with tomatoes and avocado for a quick protein-packed bean salad, or using as a veggie burger base, these beans handle their assignment with aplomb. Because most other canned and dried beans—from kidney to chickpeas to cannellini—have approximately the same nutrient stats, though, don’t limit yourself to just black beans. Try serving up some Black Bean Burgers with Sriracha Aioli or Fava Beans with Pesto and Cavatappi.

Sources with 6 to 8 grams per serving

Peanut Butter

CREDIT: SANNY11/GETTY IMAGES

Nutrition stats (2 Tbsp); 8g protein, 190 calories, 6g carb, 2g fiber

Because peanuts are a legume, peanut butter boasts a little more protein when compared to nut butters made with tree nuts (think almonds). Add flavor and creaminess while boosting protein by incorporating it into sweet dishes like Peanut Butter, Flax, and Banana Smoothies, or savory ones like Zucchini Noodles with Spicy Peanut Sauce.

Quinoa

CREDIT: GETTY IMAGES

Nutrition stats (1 cup cooked): 8g protein, 220 calories, 39g carb, 5g fiber

This whole grain cooks quick and its hearty texture allows it to serve as a base for grain pilafs and veggie burgers alike. It’s also considered a complete protein like edamame. Here are a few different ways to incorporate quinoa into your meals:

• Buffalo Quinoa Burgers
• Quinoa with Leeks and Shiitake Mushrooms
• Tomato-Leek Pie with Quinoa Crust

Green Peas

CREDIT: PHOTO: ALLY T/ GETTY

Nutrition stats (1 cup cooked): 8g protein, 130 calories, 23g carb, 7g fiber

Peas are easy to overlook, and while they don’t contain as much protein as beans, they’re still a good source of both protein and fiber. Use either fresh or frozen to boost protein in recipes, like this Indian-Spiced Pea Frittata, or Pea Pappardelle Pasta.

Almonds

CREDIT: PHOTO BY JUAN JOSÉ VALENCIA ANTÍA VIA UNSPLASH

Nutrition stas (1 ounce, about 22 whole): 6g protein, 170 calories, 6g carb, 3g fiber

Sure, they’re a great source of healthy fats, but almonds are also an easy, portable source of protein. Of course, you can also incorporate them into snacks like Cherry-Almond Energy Bars or entrees like Rigatoni with Green Olive-Almond Pesto and Asiago Cheese. Not an almond fan? Pistachios offer comparable protein.

Honorable Mention

There are also a few other produce protein sources that might surprise you. Even though they contain small amounts, these plants can help boost your daily intake.

• Asparagus (12 cooked spears): 4g protein, 40 calories, 7g carb, 4g fiber
• Avocado (1 whole): 4g protein, 320 calories, 17g carb, 13g fiber
• Potato (1 medium cooked): 4g protein, 160 calories, 37g carb, 4g fiber
• Corn (1 ear cooked): 4g protein, 120 calories, 27g carb, 4g fiber
• Spinach (2/3 cup cooked): 4g protein, 30 calories, 5g carb, 3g fiber

“Veganism is a philosophy and way of living which seeks to exclude—as far as is possible and practicable—all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of animals, humans and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals.”

There are many ways to embrace vegan living. Yet one thing all vegans have in common is a plant-based diet avoiding all animal foods such as meat (including fish, shellfish and insects), dairy, eggs and honey – as well as avoiding animal-derived materials, products tested on animals and places that use animals for entertainment.

History

Although the vegan diet was defined early on in The Vegan Society’s beginnings in 1944, it was as late as 1949 before Leslie J Cross pointed out that the society lacked a definition of veganism. He suggested “[t]he principle of the emancipation of animals from exploitation by man”. This is later clarified as “to seek an end to the use of animals by man for food, commodities, work, hunting, vivisection, and by all other uses involving exploitation of animal life by man”.

The society was first registered as a charity in August 1964 but its assets were later transferred to a new charity when it also became a limited company in December 1979. The definition of veganism and the charitable objects of the society were amended and refined over the years. By winter 1988 the current definition was in use – although the phrasing has changed slightly over the years.

To read more on the history of veganism, see here.

So what do vegans eat?

A great deal – you’ll soon find a whole new world of exciting foods and flavours opening up to you. A vegan diet is richly diverse and comprises all kinds of fruits, vegetables, nuts, grains, seeds, beans and pulses – all of which can be prepared in endless combinations that will ensure you’re never bored. From curry to cake, pasties to pizzas, all your favourite things can be suitable for a vegan diet if they’re made with plant-based ingredients. Check out our vegan recipes for ideas.

It’s not just about diet

Vegans avoid exploiting animals for any purpose, with compassion being a key reason many choose a vegan lifestyle. From accessories and clothing to makeup and bathroom items, animal products and products tested on animals are found in more places than you might expect. Fortunately nowadays there are affordable and easily-sourced alternatives to just about everything. With over 49,000 products and services registered with our Vegan Trademark alone, living a vegan lifestyle has never been easier. Browse our online shop today.

Other aspects of vegan living

Medicine

Currently all medicine in the UK must be tested on animals before it is deemed safe for human use, but please note: The Vegan Society DOES NOT recommend you avoid medication prescribed to you by your doctor – a dead vegan is no good to anyone! What you can do is ask your GP or pharmacist to provide you, if possible, with medication that does not contain animal products such as gelatine or lactose. For more information visit the website www.medicines.org.uk, which contains information on medicines prescribed in the UK, including ingredients lists.

Medical charities

If you’re a medical charity supporter you may wish to check whether your chosen charity performs tests on animals. There are many charities that don’t currently conduct animal tests and many vegans prefer donating to charities that actively seek alternative methods of testing.

Entertainment

Vegans choose not to support animal exploitation in any form and so avoid visiting zoos or aquariums, or taking part in dog or horse racing. A great alternative is visiting and supporting animal sanctuaries that provide safe and loving homes for rescued animals.

Want to find out more about the vegan lifestyle? Sign up to the free Vegan Pledge today. There are hundreds of thousands of vegans across the globe – with you, we’re that much stronger.

Go Vegan

• Definition of veganism
• Why go vegan?
• How to go vegan
• Take the Vegan Pledge
• VeGuide App – Go Vegan the Easy Way

Lectins

www.medscape.com

Lectins: Are These Food-Based Proteins Friend or Foe? A controversy

John Watson; Reviewed by Anya Romanowski, MS, RD

August 17, 2018

The seemingly endless search for that one insidious element in our diets, which if eliminated, can restore our waistlines, health, and happiness has uncovered its latest culprit: lectins. If you have never heard of lectins, carbohydrate-binding glycoproteins found in many foods, prepare to get familiar with what some are deeming “the next gluten.”^[1]

And as with going gluten-free, there is a slew of information online and elsewhere about the lectin-free diet that experts say has at best a tangential relationship with the scientific evidence.

What follows is a primer on this emerging dietary trend to help you understand whether lectins are friend, foe, or something entirely more interesting.

An Unlikely Antagonist 

Lectins are proteins that can be found in most living organisms, and were first discovered in the late 1880s. Certain lectins possess an inherent toxicity thought to have evolved as a natural deterrent to protect plants and animals from being eaten. It appears to be working, because several animal species have been shown to experience reduced intestinal absorption and resulting morbidity after ingesting lectins.^[2] Essentially, lectin toxicity mirrors the effect of food poisoning, and serves as an evolutionary caution sign.

But this is in no way true of all lectins, whose range is considerable. Most lectins are inactive with no biological activity, whereas others are thought to have health benefits, and some, such as ricin, can be a deadly poison upon consumption.^[3]Putting them all under one umbrella is basically meaningless.

The main case against lectins comes from their biological activity. Lectins strongly and specifically bind to sugars (carbohydrates). This affinity for sugars is captured in the word “lectin” itself, which is derived from the Latin word legere, or “to select.”^[4] Lectins have been compared to keys that can unlock specific carbohydrates, which, in turn, can disrupt the cells in which they are housed and cause inflammation.^[5]

If you consume certain lectins and do not have the enzymes to properly digest them, they can pass through the digestive tract undisturbed, which has been linked to nutrient deficiencies, disrupted digestion, and severe intestinal damage.^[6] There are also proposed risks if lectins enter the body’s circulation. Review articles based mostly on animal findings have posited that ingested lectins could increase intestinal permeability; get past the gut wall; and deposit themselves in distant organs, causing inflammatory conditions, such as rheumatoid arthritis and diabetes.^[7,8]

Lectins’ new status as a public health hazard is an unlikely turn of events, because they are found in foods generally considered the staple of a healthy diet—whole grains, beans, peas, tomatoes, nuts, milk, and fruit, to name a few. Lectin-containing foods could double as the shopping list of a health fanatic (Figure). This makes the prospect of avoiding lectins somewhat dubious.

Figure. High- and low-lectin foods.

Debunking the Lectin-Free Diet 

Unlike other dietary interventions with hard-to-pin-down origins, the lectin-free diet craze can be sourced to one person: Steven Gundry, MD, a California-based cardiologist and heart surgeon who attributes going lectin-free to his own improved health. Gundry has outlined what he sees as the hazards of lectins in the 2017 book The Plant Paradox: The Hidden Dangers in “Healthy” Foods That Cause Disease and Weight Gain. It advances Gundry’s thesis that the ingestion of lectins incites an inflammatory process that can cause weight gain and serious health conditions, such as autoimmune disease.

Gundry has been pilloried by some for his alarmist language comparing ingested lectins to initiating chemical warfare on your body and for extending his influence into the commercial realm, offering a nutraceutical product called Lectin Shield on his website at nearly $80 a bottle. But the book is nonetheless a best seller, and his narrative about lectins is trickling down through various media outlets and vocal proponents.

Critics argue that the trouble with this is that it doesn’t seem to be backed up with any convincing clinical research, and doesn’t even pass the test of basic logic. As many have pointed out, the global populations with the longest, healthiest lifespans avail themselves of diets rich in lectins, whereas the United States famously does not. They ask quite rightly, if lectins were truly the source of our dietary struggles, shouldn’t we be in better shape from avoiding them in relatively higher proportions than other societies?

Again, it’s important to remember that lectins are far from monolithic and vary in qualities from food to food, from the benign to the toxic.^[9] Furthermore, and quite crucially, they are rendered safe for consumption upon cooking. So if you find yourself with a hankering to eat raw kidney beans, you will probably experience some gastric distress; however, if you instead place those same beans in a pot and let it simmer, the prevailing science shows you will be at no risk. That’s because the toxic lectin content in raw red kidney beans drops by 99% after cooking them (from 20,000-70,000 to 200-400 hemagglutinating units).^[3]

It is this disconnect between common sense and hype that has led high-profile publications, such as The Atlantic ^[1] and the Washington Post,^[10] to label the lectin-free diet as “pseudoscience” and promoting “insidious misinformation.”

Getting Free of Fads 

Going lectin-free appears poised for the life cycle of most dietary fads, with a surge in interest followed by an inevitable fall from grace, when it is supplanted by the next new thing. However, early reactions to lectin-free diets from dietitians and other experts have been fairly adamant that it is a baseless intervention,^[1,10-12] which may go some way toward sapping the enthusiasm.

What does enjoy a robust foundation of scientific evidence is the value of consuming a diet rich in fruits, vegetables, fiber, whole grains, and other beneficial foods. Taking these off our plate in pursuit of a diet that many consider a fad would likely lead to an actual health crisis.

And in an interesting twist, the very same properties that are causing lectins to be removed from diets are also making them the source of intense clinical interest. To researchers in the emerging field of lectinology, a strongly binding protein with toxic qualities that can resist digestion, survive gut passage, and remain active within the body does not sound like a cause of fear, but instead something to harness. They are investigating possible uses for a therapeutic lectin compound for treating cancer, HIV, rheumatic heart disease, diabetes, ocular diseases, and more.^[9,13,14]

Although these efforts are still in the early stage, if they prove even moderately successful, the day may come when lectins are seen not as detriments to our health, but something that enabled us to fight back against some of the greatest threats to it.

From the editor

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References

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1. Hamblin J. The next gluten. The Atlantic. April 24, 2017. Source Accessed August 8, 2018.
2. Lampel KA, Al-Khaldian S, Cahill SM, eds. Bad Bug Book Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins. Bethesda, MD: US Food and Drug Administration; 2012. Source Accessed August 8, 2018.
3. These 50 foods are high in lectins: avoidance or not? Superfoodly. October 8, 2017. Source Accessed August 8, 2018.
4. Stillwell W. An Introduction to Biological Membranes: Composition, Structure and Function. 2nd ed. Amsterdam, The Netherlands: Elsevier Science; 2016.
5. Sullivan K. The lectin report. June 1, 2018. Source Accessed August 8, 2018.
6. Vojdani A. Lectins, agglutinins, and their roles in autoimmune reactivities. Altern Ther Health Med. 2015;21 Suppl 1:46-51.
7. Freed DL. Do dietary lectins cause disease? BMJ. 1999;318:1023-1024. Abstract
8. De Punder K, Pruimboom L. The dietary intake of wheat and other cereal grains and their role in inflammation. Nutrients. 2013;5:771-787. Abstract
9. Lam SK, Ng TB. Lectins: production and practical applications. Appl Microbiol Biotechnol. 2011;89:45-55. Abstract
10. Rosenbloom C. Going ‘lectin-free’ is the latest pseudoscience diet fad. Washington Post. July 6, 2017. SourceAccessed August 8, 2018.
11. Amidor T. Ask the expert: clearing up lectin misconceptions. Today’s Dietitian. October 2017. Source Accessed August 8, 2018.
12. Ware M. Everything you need to know about the lectin-free diet. Medical News Today. October 3, 2017. SourceAccessed August 8, 2018.
13. Coulibaly FS, Youan BB. Curre

What is the heart calcium scan

A heart scan, also known as a coronary calcium scan, is a specialized X-ray test that provides pictures of your heart that can help your doctor detect and measure calcium-containing plaque in the arteries.

Plaque inside the arteries of your heart can grow and restrict blood flow to the muscles of the heart. Measuring calcified plaque with a heart scan may allow your doctor to identify possible coronary artery disease before you have signs and symptoms.

Your doctor will use your test results to determine if you may need medication or lifestyle changes to reduce the risk of heart attack or other heart problems.

Why it’s done

Your doctor may order a heart scan to get a better understanding of your risk of heart disease or if your treatment plan is uncertain.

A heart scan uses a specialized X-ray technology called multidetector row or multislice computerized tomography (CT), which creates multiple images of plaque deposits in the blood vessels. The imaging test provides an early look at levels of plaque.

Plaque is made up of fats, cholesterol, calcium and other substances in the blood. It develops gradually over time, long before there are any signs or symptoms of disease. These deposits can restrict the flow of oxygen-rich blood to the muscles of the heart. Plaque also may burst, triggering a blood clot that can cause a heart attack.

When is a heart scan used?

A heart scan may help guide treatment if you have a low to moderate risk of heart disease or if your heart disease risk isn’t clear. Your doctor can tell you if you might benefit from having a heart scan based on your risk factors.

A heart scan also may help motivate people at moderate risk to make important lifestyle changes and follow treatment plans.

When is a heart scan not used?

A heart scan requires exposure to radiation. While the exposure is generally considered safe, the scan isn’t recommended if the risk of radiation exposure outweighs any potential benefit.

According to the American College of Cardiology and the American Heart Association guidelines, a heart scan may not be recommended for the following people:

• Men under age 40 and women under age 50, because it’s unlikely calcium can be detected at younger ages
• People who have a very low risk, because detectable calcium is highly unlikely if you don’t have a family history of heart attacks at an early age
• People who already have a known high risk (especially heavy smokers or those with diabetes or very high cholesterol), because the heart scan will likely not provide any additional information to guide treatment
• People with symptoms or a diagnosis of coronary artery disease, because the procedure won’t help doctors better understand the disease progression or risk
• People who already had an abnormal coronary calcium heart scan

information from the mayo clinic website

Imagine your you calmly sipping coffee in her backyard while her smartphone and wearables report her blood sugar levels, dietary intake, and vital signs to your care team.

That’s remote patient monitoring (RPM) and—no traffic, crowded waiting room, or exam table to climb onto. The verdict has been out for decades—stress exacerbates most chronic diseases like diabetes, congestive heart failure, kidney disease, and Alzheimer’s. High-risk patients and stressed-out care teams seldom achieve ideal outcomes.

Monitoring devices have enabled healthcare systems to provide virtual care that makes for relaxed, engaged while real-time health data is transferred to healthcare providers. And in 2020, the COVID-19 it is the safest

This guide will help you implement remote patient monitoring in your practice to make life easier for your care teams while improving patient engagement and outcomes.

What is remote patient monitoring?

Remote patient monitoring is a method of managing acute or chronic conditions via RPM technology while securely collecting and exchanging patient data.

RPM enables your doctors to monitor in your homes, at work, in transit, or even on vacation, using monitoring devices like:

• Glucose meters for diabetes management
• Heart rate monitors to manage congestive heart failure
• Blood pressure cuffs to measure blood pressure
• Oximeters to measure blood oxygen levels
• Continuous dementia surveillance monitors
• Calorie logging programs
• Exercise logging programs

What Is the Bottom Line?

You can take steps to lower your risk for heart disease by changing the factors you can control.

Several health conditions, your lifestyle, and your age and family history can increase your risk for heart disease. These are called risk factors. About half of all Americans (47%) have at least 1 of 3 key risk factors for heart disease: high blood pressure, high cholesterol, and smoking.¹

Apirin can also bleeding so only high risk person who have no cardiovascular disease in general should avoid aspirin. THOSE OVER 70 SHOULD BE VERY CAREFUL OF BLEEDING IF YOU ARE NOT IN HIGH RISK

Some risk factors for heart disease cannot be controlled, such as your age or family history. But you can take steps to lower your risk by changing the factors you can control.

What health conditions increase the risk of heart disease?

High blood pressure. High blood pressure is a major risk factor for heart disease. It is a medical condition that happens when the pressure of the blood in your arteries and other blood vessels is too high. The high pressure, if not controlled, can affect your heart and other major organs of your body, including your kidneys and brain.

High blood pressure is often called a “silent killer” because it usually has no symptoms. The only way to know whether you have high blood pressure is to measure your blood pressure. You can lower your blood pressure with lifestyle changes or with medicine to reduce your risk for heart disease and heart attack. Learn more about blood pressure.

Unhealthy blood cholesterol levels. Cholesterol is a waxy, fat-like substance made by the liver or found in certain foods. Your liver makes enough for your body’s needs, but we often get more cholesterol from the foods we eat.

If we take in more cholesterol than the body can use, the extra cholesterol can build up in the walls of the arteries, including those of the heart. This leads to narrowing of the arteries and can decrease the blood flow to the heart, brain, kidneys, and other parts of the body.

There are two main types of blood cholesterol: LDL (low-density lipoprotein) cholesterol, which is considered to be “bad” cholesterol because it can cause plaque buildup in your arteries, and HDL (high-density lipoprotein) cholesterol, which is considered to be “good” cholesterol because higher levels provide some protection against heart disease.

High blood cholesterol usually has no signs or symptoms. The only way to know whether you have high cholesterol is to get your cholesterol checked. Your health care team can do a simple blood test, called a “lipid profile,” to measure your cholesterol levels. Learn more about getting your cholesterol checked.

Diabetes mellitus. Your body needs glucose (sugar) for energy. Insulin is a hormone made in the pancreas that helps move glucose from the food you eat to your body’s cells for energy. If you have diabetes, your body doesn’t make enough insulin, can’t use its own insulin as well as it should, or both.

Diabetes causes sugar to build up in the blood. The risk of death from heart disease for adults with diabetes is higher than for adults who do not have diabetes.² Talk with your doctor about ways to prevent or manage diabetes and control other risk factors.

Obesity. Obesity is excess body fat. Obesity is linked to higher “bad” cholesterol and triglyceride levels and to lower “good” cholesterol levels. Obesity can lead to high blood pressure and diabetes as well as heart disease. Talk with your health care team about a plan to reduce your weight to a healthy level. Learn more about healthy weight.

SECONDARY PREVENTION

• If you have had a heart attack, a stroke, a coronary stent, or coronary artery bypass graft surgery, you should keep taking aspirin. The new studies and guidelines do not affect the importance of this treatment for you.
• If you have not had one of the above conditions or procedures and are older than 70 years, younger than 40 years, or at increased risk of bleeding because of a medical condition or medications, you should not take aspirin for primary prevention of heart disease.
• If you are between 40 and 70 years old, at low risk of bleeding, and thought to be at high risk of heart disease, you might benefit from aspirin. This is an area where personal preferences matter. Talk to your doctor to help decide whether taking low-dose aspirin makes sense for you. Most healthy adults do not need aspirin.

Finally, beyond aspirin, continue to take other important steps to improve heart health and enjoy a longer, healthier life. Such steps include eating a healthy diet, exercising, not smoking, and controlling high cholesterol, high blood pressure, and diabetes.

https://jamanetwork.com/journals/jama/fullarticle/2761090