One study from the Centers for Disease Control (2011) claims it doesn’t. So I’m calling saffron (and all saffron) a placebo?
You know those blood pressure pills you buy that can help the blood pressure? They say they reduce blood pressure. Can’t be right. Maybe it works better in the long run. You want to know more about “long-term” effects of saffron? Go to the link on my page. I’ll mention something about a study I did while we were out.
What’s the research about the “long-term effects of saffron?”
Researchers did a meta-analysis on the data on whether saffron had any effects on the number of strokes, heart attacks or the type of heart attack. If you’re looking for the answer to your question, here is the raw data in the form of a meta-analysis that I can post.
It should be noted that the study found that saffron was associated with a reduction in coronary artery disease. That doesn’t mean that saffron can prevent coronary artery disease. It would take more than a placebo (with a little bit of “medicine” in there) to make that kind of difference. It doesn’t mean that eating something without saffron has a strong effect in itself – it really depends on the dose. In contrast, the study found that eating a lot of saffron was associated with a higher risk of diabetes.
How did they conduct the study?
They analyzed the data to determine what effect, if any, saffron has on heart attack and stroke deaths.
Here are the study’s conclusions in a nutshell.
The meta-analysis revealed that saffron is not a risk factor for stroke. However, we should have no qualms about eating saffron as a part of dietary supplement program.
Suffice it to say, that’s pretty much it. There is no evidence that saffron is a risk factor. In addition, the study found that eating a high level of saffron, even on a low calorie diet, had no effect on the number of deaths. In total, this is a non-significant meta-analysis with an overall risk reduction of 7.5%.
The only interesting thing about this study is that the risk reduction actually appears to have been related rather significantly to the saffron intake (i.e. eating saffron was associated
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