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  • Published: 21 January 2016

    Being fit enough to get a black belt in Tae Kwon Do didn’t stop Paul Foley from having a heart attack – but it certainly helped him survive.

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  • Published: 25 February 2015

    Christchurch businessman Mike Pero does everything he can to stay healthy but one risk factor he can’t control is his ethnicity.   

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  • Published: 7 April 2016

    Despite having a heart attack 10 years ago, Keith Bishop has continued running long distances and has some words of advice for others. 

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  • Published: 7 August 2015

    After losing her dad to a sudden and devastating heart attack, Dorothy Cutts made a decision to keep other families together for longer.

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  • Published: 31 March 2016

    It’s pretty big news in the nutrition world – the UK has announced it will be introducing a tax on sugary drinks in two years’ time. So what about us here in New Zealand? Should we follow suit and do the same?

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  • Published: 27 July 2016

    As one of New Zealand’s top cardiologists and researchers, Rob Doughty seemed like the least likely candidate for a heart attack.

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  • Published: 2 September 2016

    John Clarke is using his experience to help more people understand heart disease and heart health, get CPR training and know where defibrillators are located in their community.

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  • Published: 27 March 2016

    New research funded by the Heart Foundation will help us understand the heart health profile of Pasifika people living in the South Island

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  • Published: 15 November 2016

    You’re helping us to fund innovation research that uses text messages to manage heart disease.

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  • Published: 14 November 2017

    In 2007 we began working with food companies in New Zealand to reduce salt levels in processed food. Now we’re working with them to reduce sugar.

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  • Published: 10 May 2019

    Heart disease is the single biggest killer of women in New Zealand. Each year, over 2800 Kiwi women lose their lives to the condition.

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  • Published: 20 August 2018

    Fermented foods and beverages are becoming increasingly popular. You can now find kombucha on tap in bars, sourdough bread in cafes and more varieties of yoghurt, sauerkraut and kimchi in your local supermarket.

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