Cranberry juice may lower heart disease risk, study finds

THREE glasses of cranberry juice a day could reduce heart disease risk by 40%, a US study has found.

The juice may combat heart disease by raising levels of “good” cholesterol and antioxidants, researchers said yesterday.

A group of 19 volunteers with high cholesterol was given between one and three glasses of juice a day over a period of three months. Scientists found that three servings appeared to increase levels of high density lipoprotein (HDL) cholesterol by an average of 10%.

HDL is known as “good” cholesterol because unlike “bad” low density lipoprotein it protects against heart disease.

The increase corresponded to a reduction in heart disease risk of about 40%, based on known epidemiological data.

At the same time the researchers found that the amount of antioxidants available to the body increased by up to 121% after two or three glasses of cranberry juice a day. Antioxidants mop up dangerous atomic particles called free radicals and are also known to reduce the risk of heart disease, as well as cancer.

Professor Joe Vinson, from the University of Scranton in Pennsylvania, who led the research, said: “This study gives consumers another reason to consider drinking cranberry juice, which has more health benefits than previously believed.

“People should consider drinking it with their meals, perhaps as an alternative to soda.”

Prof Vinson presented the findings at the annual meeting of the American Chemical Society in New Orleans.

Previous studies have shown that cranberries can help prevent urinary tract infections, such as cystitis, and may reduce the risk of gum disease, stomach ulcers and cancer.

How cranberry juice influences cholesterol levels is not clear. Prof Vinson suspects it involves the fruit’s high levels of polyphenols, a powerful type of antioxidant. He now plans to test the effect of cranberry juice on volunteers with normal cholesterol levels.