Science confirms how many minutes of weight training per week reduce the risk of mortality

For decades, when we thought about doing physical exercise, our minds almost automatically went to get older. cardiovascular activity. Running, swimming or cycling have been star recommendations to keep the heart healthy and extend life expectancy. Or at least live with a better quality of life. However, little by little we are normalizing the need to prioritize strength exercises at any age. How long. This is one of the big questions that anyone who needs to quantify the amount of exercise they do per day can ask themselves. There are clear recommendations, such as walk one hour a day at a brisk pacebut in strength we were quite orphaned. Now a new and monumental analysis has come to put exact figures on what until now were general recommendations, establishing a precise time window to maximize our years of life. What has been seen. The finding comes from a large observational study which has had 147,374 participants and exhaustive follow-up that has extended up to 30 years. Its good results have been published in the magazine British Journal of Sports Medicine. And when it comes to lifting weights or doing resistance exercises, intuition could dictate that “the more, the better”, but human physiology provides more limited metrics. The study data found that spending between 90 and 119 minutes weekly in resistance training routines was directly associated with lower overall mortality. In other words, spending between an hour and a half and two hours a week working our muscles is linked to a lower risk of dying from any cause. We have to be adjusted. What is truly revealing about this study lies in what happens when those 120 minutes are exceeded of weekly exercise. Anyone might think that the longer the time, the less likely you are to develop a major disease, but the reality is that above this time the benefits seem to stagnate. This shows that maximum efficiency is achieved in that limited period of time, demystifying the need to spend endless days in the weight room to obtain many more protective advantages at the metabolic level that allow us to extend our life a little more or make it of a higher quality. You have to combine it. Although strength training shines in this study, abandoning cardiovascular exercises would be a profound mistake. Here the research group itself pointed out that combining strength exercises with aerobic activity offered the best possible results, since this duality confirms that a hybrid approach dramatically maximizes long-term survival benefits. It’s backed up. In the past there were reviews that explored the relationship between training and mortality, this being one more that gives it much more strength so that it ultimately continues to be recommended for consultation to anyone, regardless of age. Because exercise here does not understand age, and strength exercise can be for the youngest, but also for the elderly who need to preserve their muscle to have a better quality of life in their last years of life. Images | Anastase Maragos In Xataka | In the fever to train strength, the gym has faced competition: more and more people train on the street

Massive study confirms direct link to heart damage and mortality

For years science has been warning us that ultra-processed they are a danger because of the effects it has on our body. Something that began as a suspicion about nutritional quality has now become a statistical certaintysince ultra-processed foods not only make you fat, but also directly hit the cardiovascular system. With figures. A new study conducted by Florida Atlantic University (FAU) and published just a few days ago in The American Journal of Medicine has put an alarming figure on the table: high consumption of these products is linked to a 47% higher risk of suffering from cardiovascular diseases. And it is not a study that is based on speculation, but the authors have analyzed the data from the National Health and Nutrition Examination Survey corresponding to the period 2021-2023 cwith a sample of 4,787 American adults. How it was done. The methodology is robust because it does not simply look at what participants eat, but the researchers adjusted the results taking into account confounding variables such as age, sex, race, income level and, crucially, smoking. With all this, and eliminating the effect of tobacco and socioeconomic situation of the equation, the result was that those who consume greater amounts of ultra-processed foods are almost 50% more likely to develop heart pathologies compared to those who consume less. It is not an isolated case. If this study were the only one, we might be skeptical. The problem is that it rains in the wet, since the FAU research It arrives to confirm a trend that we had already seen in previous macro studies, consolidating what in science is called a dose-response relationship: the greater the amount of ultra-processed foods, the greater the damage. For this we have the French precedent with a famous studio of the cohort NutriNet-Santéwith more than 100,000 participants, which has already shown that an increase of just 10% in the ultra-processed diet is associated with a 12% increase in total cardiovascular risk. There is more. A meta-analysis published in 2024which reviewed more than a million participants, found a linear relationship in which for each additional daily serving of ultra-processed foods, the risk of cardiovascular events increases by 2.2%. And if we still want more evidence, in Australia A 25-year follow-up of almost 40,000 people linked high UPF consumption with a 19% higher cardiovascular mortality. The new tobacco. The most striking thing about this new research is not only the numbers, but the comparison they make with tobacco and the public health crisis it generated in the 20th century. And while the anti-smoking campaigns achieved drastically reduce deaths due to lung cancer and heart disease, the food industry has filled shelves with products classified as ultra-processed. Because? The mechanism behind this 47% elevated risk appears to be related to systemic inflammation and altered lipid metabolism. It must be taken into account that industrial processing generates polluting byproducts such as acrylamide and uses additives that increase oxidative stress in our body. Basically, the body loses the ability to “cleanse” itself at the cellular level, decreasing antioxidant enzymes and allowing free radicals to damage the inner layer of the vessels, which accelerates the formation of atherosclerotic plaque. This is combined with a nutritional composition with 5 or more ingredients, rich in added sugarssaturated fats and additives, but poor in fiber and micronutrients. A trio that directly impacts blood pressure and insulin resistance, increasing predisposition to diabetes. Images | Darko Trajkovic In Xataka | Making extra rice is no longer a mistake: cooling and reheating it can reduce its calories according to some nutritionists

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