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There are 521 result(s) for cholesterol

  • Do ultra-processed foods help or hinder weight loss?

    British Heart Foundation investigates new research that shows ultra-processed foods (UPFs) like ready meals, cereals and pre-packaged snacks can hinder weight loss because the way they are processed can influence how much you eat or encourage you to eat more.

  • Fear and anxiety after heart surgery - Richard's story

    When GP Richard Gale had emergency heart surgery, he wasn't prepared for the stress, fear and nightmares that followed. He tells us how he sought help.

  • The story of my blood clot

    Read three personal experiences of blood clots and the very different diseases they can cause. Our research starts with your heart but it doesn't end there.

  • How do stents work?

    Stents are tiny devices which help to keep arteries open and can save lives. We take a look at how they work and what's involved.

  • Stroke - LACI-2 trial

    Lacunar stroke is caused by damage to small blood vessels deep in the brain, and can ultimately lead to dementia. LACI-2 explored whether isosorbide mononitrate and cilostazol could be used to treat lacunar stroke.

  • How to start eating more healthily

    Starting to make your diet healthier can be hard, but reducing the pressure on yourself can make it easier, says Senior Dietitian Victoria Taylor.

  • 10 tips for understanding food labels

    Food labelling can help us make an informed decision when shopping. We explain how to use back-of-pack food labels to make healthy choices.

  • How to stay motivated in winter

    Dr John Downey shares why motivation matters for heart health, how winter impacts it, and tips like goal-setting, tracking, and having a plan B.

  • Heart CT scans: a peek into the future

    Find out how BHF-funded researchers are using heart CT scans to help prevent, diagnose and treat heart disease.

  • Research into lacunar stroke and dementia

    Lacunar stroke is a type of stroke that could be contributing to dementia. Sarah Brealey hears how Professor Joanna Wardlaw and her colleagues are tackling the problem.