In this article, the aim is to debunk some common medical myths that have persisted despite scientific evidence suggesting otherwise.

Daily vitamins are good for your heart

Contrary to popular belief, daily vitamin supplementation does not necessarily translate to improved heart health. While it is true that certain vitamins and minerals play a crucial role in maintaining overall health, including cardiovascular, obtaining these nutrients through a balanced diet is generally more beneficial than relying on supplements.

Numerous studies have examined the effects of vitamin supplementation on cardiovascular outcomes, and the results have been mixed. In some cases, vitamin D or omega-3 fatty acids have shown potential benefits for heart health. However, these benefits are often observed in individuals with pre-existing deficiencies or specific medical conditions.

In contrast, large-scale clinical trials have failed to demonstrate consistent cardiovascular benefits from general vitamin supplementation in otherwise healthy individuals. In fact, excessive intake of certain vitamins, such as vitamin E or beta-carotene supplements, may even have detrimental health effects.

Heart and mouth are not related

Oral health and heart health are closely interconnected, and scientific evidence supports this link.

Several studies have found a correlation between poor oral health, particularly gum inflammation (periodontitis), and an increased risk of cardiovascular diseases such as heart attack and stroke, as chronic inflammation in the oral cavity can contribute to systemic or general inflammation, and the consequent development of plaques on the vessels, including coronary arteries.

Another link is via “endocarditis”, a serious infection that affects the heart valves. While it can occur from various causes, poor dental hygiene can be a contributing risk factor for its development.

The relation between the two is primarily mediated by bacteria, since the mouth is home to a diverse array of bacteria, some of which can be harmful when they enter the bloodstream.

Normally, the gum acts as a barrier to prevent bacteria from entering the blood circulation. However, inadequate oral hygiene can compromise this barrier, allowing these micro-organisms to enter the blood during routine activities such as chewing or tooth brushing. Once in the blood flow, bacteria can travel to the heart where they adhere to the valves and cause an infection or endocarditis, especially if there is an underlying predisposing cardiac condition.

Frozen fruits and vegetables are not as nutritious as fresh ones

Contrary to the perception that fresh is always superior, frozen fruits and vegetables can be equally, if not more, nutritious compared with their fresh counterparts. Freezing is a preservation method that locks in essential vitamins, minerals and antioxidants, minimising nutrient degradation over time.

In contrast, fresh produce may experience nutrient loss during transportation, storage and the ripening process. Very rapid freezing techniques employed by the food industry help to retain nutrients, making frozen fruits and vegetables a convenient and nutritious option for consumers. The American Heart Association endorses frozen harvests when fresh ones are not available.

Drinking a lot of water keeps you healthy

While proper hydration is crucial for overall health, the notion that one must drink an excessive amount of water to stay healthy is a myth. Water requirements vary depending on individual factors such as age, weight, medical history, activity level and climate.

Adhering to the "eight cups a day" rule is an oversimplification. The human body is adept at regulating its water balance, and thirst is a reliable indicator of that, ie, drinking water in response to thirst is generally sufficient for maintaining proper water intake levels, in most individuals. Water drinking in excess of that would neither help the heart nor “flush” the kidneys.

Eating cholesterol-containing foods v trans fat and saturated fat

The perception that cholesterol-containing foods such as eggs and shrimps are worse for health than foods high in trans-fat and saturated fat, such as red meat, is not supported by current scientific evidence.

Research has shown that dietary cholesterol has a more limited impact on blood cholesterol levels than consumption of trans-fat and saturated fat, both of which have been linked to an increased risk of cardiovascular diseases. Moderation and a balanced diet are key, emphasising whole foods, lean proteins and unsaturated fats.

Microwaves ruin nutritional value of food

Microwave ovens were invented in the 1940s and have become a popular method of cooking owing to their convenience and speed. Microwaves are a natural form of electromagnetic radiation produced by a magnetron inside the microwave machine, and have specific frequencies that are absorbed by water, fats and sugars, leading to the generation of heat and the cooking or reheating of food.

Contrary to popular belief, microwaving food does not significantly diminish its nutritional value. While some nutrient loss can occur during microwave cooking, the same can be said for other cooking methods such as boiling or baking.

Studies have shown that microwaving can actually help to retain more nutrients compared with traditional cooking methods as shorter cooking times and lower temperatures may minimise nutrient degradation. Therefore, microwaving can be considered a convenient and efficient method of food preparation without substantial nutrient loss.

• Joe Yammine, MD is a consultant cardiologist at the Bermuda Hospitals Board. The information here is not intended as medical advice nor as a substitute for professional medical opinion. Always seek the advice of your physician.