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When you look at your body in the mirror, where does your gaze go? If you’re like most women, your eyes are instantly drawn to the parts of yourself you want to change, the parts you hate. You zoom in on your “trouble spots.”
Maybe you suck in your belly or use your hands to lift or tighten something that’s sagging, and you curse your body for looking the way it does. Why can’t you just look different? Ugh.
If this nasty little ritual sounds familiar, you’re not alone. Most of us really don’t believe others who say we look fine (or great!). And we allow negative thoughts about our appearances to dictate how we act. We choose to dress certain ways, behave certain ways, and pursue certain careers and relationships, all based on how we think we look. That behavior is so common we hardly even recognize how messed up it is.
When you look at your body in the mirror, where does your gaze go? If you’re like most women, your eyes are instantly drawn to the parts of yourself you want to change, the parts you hate. You zoom in on your “trouble spots.”
Maybe you suck in your belly or use your hands to lift or tighten something that’s sagging, and you curse your body for looking the way it does. Why can’t you just look different? Ugh.
If this nasty little ritual sounds familiar, you’re not alone. Most of us really don’t believe others who say we look fine (or great!). And we allow negative thoughts about our appearances to dictate how we act. We choose to dress certain ways, behave certain ways, and pursue certain careers and relationships, all based on how we think we look. That behavior is so common we hardly even recognize how messed up it is.
Source:greatist
They're fitter, feel better and are less physically impaired
People who are happier are usually also healthier—and not just because they’re happy about being healthy. When humans feel good, they’re more likely to be active and less likely to attempt to cheer themselves up with cheeseburgers, ice cream and a two-day Game of Thrones marathon.
But a new study suggests that people whose spouses are happier are probably also in better shape, even independently of their own happiness. In fact, the study’s data suggests that people with a happy partner are 34% more likely to be healthy than those married to a downer.
The study, out of Michigan State university looked at about 2,000 older married heterosexual couples in the Health and Retirement Study over six years, from 2006 to 2012 and found that those who reported a happier spouse also reported feeling better overall.
“Participants with happy partners were significantly more likely to report better health, experience less physical impairment, and to exercise more frequently than participants with unhappy partners,” says the study, “even accounting for the impact of their own happiness and other life circumstances.”
The authors propose a couple of reasons why a happy person might improve the health of their lover. First, a happy spouse is a better caretaker; he or she is more likely to have the emotional energy to look after a significant other, making sure they’re O.K., have taken their medications and are looked after when they’re ill.
Secondly, people with a positive outlook are more likely to be playing the long game; they eat better, they exercise, they sleep regularly, they make plans and avoid doing self-destructive things because they feel good about the future. And they bring their companions along for the ride. “Happy people drag their spouses out of bed to go exercise, and they encourage them to eat healthier,” says Bill Chopik an associate psychology professor at MSU, and lead author of the study.
And thirdly, happy spouses make life easier for their partners because their partners aren’t stressed by the fact that their closest companion is always in a bad mood, and they’re not exhausted and stressed by efforts to jolly them along or not upset them.
The study adjusted for gender, wealth and educational attainment and also for people who were desperately ill or whose partners were, which would obviously have a big impact on happiness.
Surprisingly, there was no difference in these outcomes between husbands and wives. “There’s a sense that women’s manage their husbands’ health, but it appears that the amount your spouse’s happiness affects your health doesn’t vary across gender,” says Chopik.
One of the ways the researchers think this works is that the happy soul becomes a proxy for their partner, so the gloomy individual behaves as a non-gloomy person would. “It’s compensatory,” says Chopik. “Another person’s happiness is filling you up, so you do these healthy things.”
It’s hard to know what moral to draw from the study—apart from try to marry a happy person—since the stress of trying to figure out how to improve your spouse’s mood may well undo all the beneficial effects of having a happy spouse. Chopik has a workaround. “Relationship satisfaction between couples is one of the largest predictors of happiness,” he says. So instead of trying to figure out what’s up with him or her, he suggests working out what’s up with the two of you.
The study looked at four health indices: self-reported health, physical impairment, exercise and chronic conditions. The only thing that wasn’t improved by a cheerful life partner was the chronic conditions. Hey, love can’t fix everything.
Source: time
The time has come to elevate your dinner with a classic one-pot wonder, otherwise known as the casserole. Whether you prefer veggies and rice or spicy sausage and noodles, there’s something for everyone in this roundup of comforting casseroles. Now gather round the table with family and friends and dive into a scrumptious bowl of comfort–all under 350 calories per serving.
1. Vegetable Rice Casserole | 24 Carrot Life
Sneak a serving or two of veggies into the kiddos’ dinner with this creamy mix of mushrooms, spinach, brown rice, and cheesy goodness galore. To reduce prep time even further, use frozen spinach and brown rice. For an extra fiber boost, swap out the all purpose flour for whole wheat flour. Recipe makes 8 servings.
Nutrition (per serving): Calories: 250; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 14mg; Sodium: 429mg; Carbohydrate: 32g; Dietary Fiber: 3g; Sugar: 3g; Protein: 10g
2. Chicken Enchilada Casserole | Cooking Light
Craving Southwestern-style comfort food? Look no further than this simple, flavorful one-pot meal made with chicken thighs, corn, fresh cilantro, salsa and spices. Add a hefty pinch of cayenne for extra heat! Top with cubed avocado and chopped cilantro. Recipe makes 4 servings at 1 3/4 cups each.
Nutrition (per serving): Calories: 346; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 22mg; Sodium: 709mg; Carbohydrate: 36g; Dietary Fiber: 5g; Sugar: 7g; Protein: 24g
3. Hatch Green Chili and Tomato Egg Casserole | Cotter Crunch
This unique casserole is made with fresh hatch green chiles, crusty bread, juicy tomatoes, and provolone cheese. It’s quick, easy, and even gluten-free. Feel free to add lean chicken sausage or ground turkey for the hungry carnivores. Recipe makes 6 servings.
Nutrition (per serving): Calories: 194; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Cholesterol: 218mg; Sodium: 542mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 5g; Protein: 11g
4. Slow Cooker Cheesy Eggplant Casserole | Clean Eating
Skip the breading and frying without sacrificing the cheesy, saucy goodness that is classic eggplant Parmesan. Slow cooking the eggplant adds moisture and keeps the flavors intact without all that extra oil. Serve with mixed greens and balsamic or steamed veggies to round out the meal. Recipe makes 6 servings.
Nutrition (per serving): Calories: 165; Total Fat: 6g; Saturated Fat: 2.5g; Monounsaturated Fat: 1g; Cholesterol: 344; Sodium: 53mg; Carbohydrate: 16g; Dietary Fiber: 4g; Sugar: 10g; Protein: 14g
5. Spinach and Artichoke Quinoa Casserole | iFoodReal
Dabble in the greatness of spinach and artichoke dip without all the guilt! This lighter version uses whole-grain quinoa, almond milk, and lots of fresh spinach instead of the typical mayonnaise and sour cream found in heavier versions. A casserole that’s hearty, filling, and full of fresh flavors–what more could you ask for? Recipe makes 8 servings.
Nutrition (per serving): Calories: 244; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 14mg; Sodium: 383mg; Carbohydrate: 34g; Dietary Fiber: 7g; Sugar: 2g; Protein: 11g
6. One-Pot Taco Casserole | Fit Foodie Finds
The best part about these terrific tacos is that they require next to no clean up! Mix everything together in a bowl, dump it in a casserole dish, and pop it in the oven. Lean turkey, corn, black beans, salsa, and spices make this a winner for adult and kiddos alike. Serve with taco shells, Greek yogurt and diced tomatoes. Recipe makes 8 servings at 1 cup each.
Nutrition (per serving): Calories: 316; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 94mg; Sodium: 734mg; Carbohydrate: 25g; Dietary Fiber: 6g; Sugar: 5g; Protein: 28g
7. Healthy Green Bean Casserole | Hummusapien
This decadent, comforting dish features lighter ingredients that won’t leave you looking for more because, guess what? Green bean casserole isn’t just for Turkey Day! Whip it up this weekend for a vegan flavor powerhouse that the whole family will enjoy. Hooray for baked crispy onions! Recipe makes 8 servings.
Nutrition (per serving): Calories: 139; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 863mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 4g
8. Unstuffed Beef & Cabbage Casserole | Give Recipe
When you don’t feel like slaving away all day in the kitchen (and who does?), whip up these quick and easy deconstructed stuffed cabbage rolls instead. You get all the flavor of the original in half the time. Serve with plain yogurt and a crisp salad. Recipe makes 6 servings.
Nutrition (per serving): Calories: 246; Total Fat: 9g; Saturated Fat: 2 g; Monounsaturated Fat: 5g; Cholesterol: 47mg; Sodium: 107mg; Carbohydrate: 24g; Dietary Fiber: 5g; Sugar: 6g; Protein: 20g
9. Baked Spaghetti Squash Casserole | Eat Yourself Skinny
Swap out pasta for spaghetti squash in this tasty, comforting casserole. Not only is it an excellent way to sneak in more vegetables, but it’s also kid-approved. The best part is that the leftovers taste even better the next day. Top with fresh torn basil and a sprinkle of Parmesan. Recipe makes 10 servings.
Nutrition (per serving): Calories: 142; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 31mg; Sodium: 265mg; Carbohydrate: 13g; Dietary Fiber: 3g; Sugar: 6g; Protein: 12g
10. Baked Ziti with Creamy Kale and Sausage | Clean Eating
What better way to sneak in kale than with pasta, mozzarella cheese, and spicy Italian sausage? Whole grain noodles, low-fat milk, and whole-wheat flour lighten it up without reducing the flavor factor. Bring it to a potluck, or serve it for Sunday night dinner alongside roasted veggies. Recipe makes 12 servings at 3/4 cup each.
Nutrition (per serving): Calories: 338; Total Fat: 10g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 36mg; Sodium: 481mg; Carbohydrate: 43g; Dietary Fiber: 2g; Sugar: 6.5g; Protein: 19g
Source: blog.myfitnesspal
Avocado Oil
Deep, natural colour; rich in vitamins. Can be used for natural cosmetic formulations. Do not heat as bitter flavours may develop.
Rich source of Omega-9 essential fatty acid
Drizzle over gourmet salads
Use in vinaigrettes or as dipping oil
Macadamia Oil
High heat tolerance and nourishing for dry skin if used externally.
Rich source of monounsaturated Omega-9 essential fatty acids
Marinate BBQ meats
Fry fish and veal
Nutty addition to pastries and sweets
Walnut Oil
Light in colour and flavour.
Rich source of polyunsaturated linoleic acid (Omega-6)
Contains Omega-3
Excellent in salads with lemon juice and sea salt
Drizzle over steamed vegetables
Wheatgerm Oil
Soothes irritated skin, eczema, wound healing and scar tissue. Do not heat as its properties break down.
Highly nutritious with vitamins and minerals
Great to finish a dish (drizzle on)
Use as salad dressing
Safflower Oil
Good for massage; can help inflamed joints, sprains and bruises; source of vitamin E.
Tasty oil base for salad dressings
Add a dash to soup or vegetables
Add to baked food such as cakes and pastries
Almond Oil
Excellent moisturiser and skin care oil; often used by massage therapists. High in vitamin E and calcium.
Great source of Omega-9 essential fatty acid
Drizzle over gourmet salads
Use in homemade mayonnaise
Use in desserts, home baked pastries and sweets
Apricot Kernel Oil
This food-grade unrefined oil can be used as flavour in baking. Excellent skin care oil. Fine consistency for skin absorption.
High in monounsaturated fat and essential fatty acids
Use in specialty sauces and sautés
High smoke point for frying
Base oil for salad dressings
Olive Oil
Pressed from Manzanilla and Paragon varieties; has a distinctly fruity flavour; rich in antioxidants.
High in monounsaturated Omega-9 essential fatty acid
Drizzle over salads, breads or use as a dipping sauce
Use in mediterranean cooking
Marinade for meat, chicken and fish
Grapeseed Oil
High smoking point; versatile oil; use as a base for infusing or flavouring with garlic, rosemary or other herbs and spices.
Use in stir fry meat and vegetables, sautés and fondues
Base oil for salad dressings
Great for mayonnaise
Deep frying
Sunflower Oil
Superior frying oil with a high smoking point; versatile for most cooking.
Use in frying
Drizzle over vegetables for roasting
Base oil for salad dressings
Stir through soups before serving
Sesame Oil
Contains two powerful antioxidants called sesamol and sesamin, that may help to reduce blood pressure.
Contains Omega-6 and Omega-9 essential fatty acids
Adds flavour to asian cooking
Marinate meat and fish
Coconut Oil
Significant anti-viral, antibacterial, antimicrobial and antiprotozoal properties; very stable; with stands high cooking temperatures.
Sautés, baking, roasting and frying
Flaxseed Oil
A highly polyunsaturated natural oil. Do not heat or you will lose the Omega-3 benefits and develop a bitter flavour.
Richest source of Omega-3
Drizzle over salads
Mix with cereals and cottage cheese
Canola Oil
Excellent source of the Omega-6 fatty acid, linolenic acid; high in the Omega-3 fatty acid alpha-linolenic acid (ALA).
Low in saturated fat; very high in healthy unsaturated fats
Use for sautés, stir frys, grills and baking
Add to salad dressings, sauces and marinades
Coat pans for non-stick baking
Replace solid fats (such as margarine and butter) in recipes
Vegetable Oil Blends
Derived from a blend of vegetable (plant) sources. A significant source of unsaturated fatty acids, fat soluble vitamins and sometimes antioxidants.
Use as per canola oil
Source: healthylife
In the mid 70s there was a battle waged between fat and sugar; something was to blame for the expanding girths of the population, as well as the increasing rates of cardiovascular disease. Fat was blamed because we were getting fatter, and the low fat trend was born.
Fast-forward 40 years and the population is still expanding, heart disease and diabetes rates continue to rise, as does the sugar consumption across the world...
The concept behind a ‘sugar-free’ diet is simple; our bodies do not need sugar!
1. Sugar is an industrialised, processed food.
2. The only cells capable of metabolising fructose are the liver cells, unlike glucose which can be utilised by every cells of the body.
3. Research has demonstrated it can be addictive.
Fruit should be limited to 2 serves a day. Going sugar-free helps to get over the cravings and addictive response sugar can initiate in many people.
In order to indulge your sweet tooth and enjoy a guilt-free treat many sugar-free experts cook with rice malt syrup (low G.I and fructose free) and Stevia.
Source:healthylife
I find that grain bashing makes for a tasty, but ultimately unsatisfying meal.
You all know how much I love doing it, though. But no matter how often I sit down to dine on the stuff (and I’ve done it with great gusto in the past), I always leave the table feeling like I left something behind. Like maybe I wasn’t harsh enough about the danger of gluten, or I failed to really convey just how much I hated lectins. If I didn’t know better, I’d think the mere mention of grains was eliciting a crazy insulin-esque response and throwing my satiety hormones all out of whack. I was filling up on anti-grain talk, but I just couldn’t fill that void for long.
Well, I’ve got the hunger today, and this time I aim to stuff myself to the point of perpetual sickness. I don’t ever want to have to look at another anti-grain argument again (yeah, right). If things get a little disjointed, or if I descend into bullet points and sentence fragments, it’s only because the hunger has taken over and I’ve decided to dispense with the pleasantries in order to lay it all out at once.
Apart from maintaining social conventions in certain situations and obtaining cheap sugar calories, there is absolutely no reason to eat grains. Believe me – I’ve searched far and wide and asked everyone I can for just one good reason to eat cereal grains, but no one can do it. They may have answers, but they just aren’t good enough. For fun, though, let’s see take a look at some of the assertions:
“You need the fiber!”
Okay, for one: no, I don’t. If you’re referring to its oft-touted ability to move things along in the inner sanctum, fiber has some unintended consequences. A few years back, scientists found that high-fiber foods “bang up against the cells lining the gastrointestinal tract, rupturing their outer covering” which “increases the level of lubricating mucus.” Err, that sounds positively awful. Banging and tearing? Rupturing? These are not the words I like to hear. But wait! The study’s authors say, “It’s a good thing.” Fantastic! So when all those sticks and twigs rub up against my fleshy interior and literally rupture my intestinal lining, I’ve got nothing to worry about. It’s all part of the plan, right?
Somehow, I’m not convinced that a massive daily infusion of insoluble grain fiber is all that essential. And that “lubricating mucus” sounds an awful like the mucus people with irritable bowel syndrome complain about. From personal experience I can tell you that once I completed my exodus from grains, the IBS completely stopped. If you’re not yet convinced on the fiber issue I’ll refer you to Konstantin Monastyrsky’s Fiber Menace. Anyway, there’s plenty of fiber in the vegetables and fruit I eat. Which takes me to the next claim:
“You need the vitamins and minerals!”
You got me. I do need vitamins and minerals, like B1 and B2, magnesium and iron, zinc and potassium. But do I need to obtain them by eating a carb-heavy, bulky grain? No, no I don’t. You show me a serving of “healthy whole grains” that can compete – nutrient, vitamin, and mineral-wise – with a Big Ass Salad. What’s that? Can’t do it? Thought so.
“But it forms the foundation of the governmental food pyramid!”
You know, I should have just started the entire post with this one. I could have saved my fingers the trouble of typing and your eyes the trouble of reading. Governmental endorsements are not points in your favor, grain-eater; they are strikes against you. An appeal to authority (unless that “authority” is actually a preponderance of scientific evidence, of course) does not an effective argument make. Conventional Wisdom requires consistent, steady dissection and criticism if it is to be of any value.
There’s a reason grains are first and foremost on the list of foods to avoid when following the Primal Blueprint: they are completely and utterly pointless in the context of a healthy diet. In fact, if your average unhealthy person were to ask for the top three things to avoid in order to get healthy, I would tell them to stop smoking, to stop drinking their calories (as soda or juice), and to stop eating grains. Period. Full stop. They really are that bad.
I’ve mentioned this time and again, but the fundamental problem with grains is that they are a distinctly Neolithic food that the human animal has yet to adapt to consuming. In fact, cereal grains figured prominently in the commencement of the New Stone Age; grains were right there on the forefront of the agricultural revolution. Hell, they were the agricultural revolution – einkorn wheat, emmer, millet, and spelt formed the backbone of Neolithic farming. They could be stored for months at a time, they were easy enough to grow in massive enough quantities to support a burgeoning population, and they promoted the construction of permanent settlements. Oh, and they were easily hoarded, meaning they were probably an early form of currency (and, by extension, a potential source of income inequality). And here’s the kicker: they were harsh, tough things that probably didn’t even taste very good. It also took a ton of work just to make them edible, thanks to their toxic anti-nutrients.
Toxic anti-nutrients? Do tell.
Living things generally do not want to be consumed by other living things. Being digested, for the most part, tends to interrupt survival, procreation, propagation of the species – you know, standard stuff that fauna and flora consider pretty important. To avoid said consumption, living things employ various self defense mechanisms. Rabbits, for example, with their massive ears, considerable fast-twitch muscle fibers, and nasty claws, can usually hear a predator coming, outrun (out-hop?) nearly anything, and (in a pinch) slash a tender belly to shreds. Blue whales are too big to fit into your mouth, while porcupines are walking reverse pincushions. Point is, animals have active defense mechanisms. They run, fight, jump, climb, fly, sting, bite, and even appeal to our emotions (if you’ve ever seen a puppy beg for a treat with sad eyes, you know that isn’t just accidental cuteness) in order to survive. All the while, predators are constantly evolving and generating adaptations.
Plants, though, are passive organisms without the ability to move, think, and react (for the most part). They must employ different tactics to ensure propagation, and they generally have to rely on outside forces to spread their seed. And so various methods are “devised” to dissuade consumption long enough for the seed to get to where it’s going. Nuts have those tough shells, and grains have the toxic anti-nutrients, lectins, gluten, and phytates. (Of course there are some obvious exceptions. Fruits are tasty, nutritious, and delicious so that animals will eat them whole and poop out the seeds, preferably into some fertile soil. The seed stays intact throughout the digestive process; it is indigestible by design. No seed “wants” to be digested, because this would defeat the purpose. They “want” to be swallowed, or borne by the wind, or carried by a bee to the next flower, but they do not want to be digested.)
Some animals are clearly adapted to grain consumption. Birds, rodents, and some insects can deal with the anti-nutrients. Humans, however, cannot. Perhaps if grains represented a significant portion of our ancestral dietary history, things might be a bit different. Some of us can digest dairy, and we’ve got the amylase enzyme present in our saliva to break down starches if need be, but we simply do not have the wiring necessary to mitigate the harmful effects of lectins, gluten, and phytate.
Lectins are bad. They bind to insulin receptors, attack the stomach lining of insects, bind to human intestinal lining, and they seemingly cause leptin resistance. And leptin resistance predicts a “worsening of the features of the metabolic syndrome independently of obesity”. Fun stuff, huh?
Gluten might be even worse. Gluten, found in wheat, rye, and barley, is a composite of the proteins gliadin and glutenin. Around 1% of the population are celiacs, people who are completely and utterly intolerant of any gluten. In celiacs, any gluten in the diet can be disastrous. We’re talking compromised calcium and vitamin D3 levels, hyperparathyroidism, bone defects. Really terrible stuff. And it gets worse: just because you’re not celiac doesn’t mean you aren’t susceptible to the ravages of gluten. As Stephan highlights, one study showed that 29% of asymptomatic (read: not celiac) people nonetheless tested positive for anti-gliadin IgA in their stool. Anti-gliadin IgA is an antibody produced by the gut, and it remains there until it’s dispatched to ward off gliadin – a primary component of gluten. Basically, the only reason anti-gliadin IgA ends up in your stool is because your body sensed an impending threat – gluten. If gluten poses no threat, the anti-gliadin IgA stays in your gut. And to think, most Americans eat this stuff on a daily basis.
Phytates are a problem, too, because they make minerals bio-unavailable (so much for all those healthy vitamins and minerals we need from whole grains!), thus rendering null and void the last, remaining argument for cereal grain consumption.
What, then, is the point to all this grain madness? Is there a good reason for anyone (with access to meat, fruit, and vegetables, that is) to rely on cereal grains for a significant portion of their caloric intake?
The answer is unequivocally, undeniably no. We do not need grains to survive, let alone thrive. In fact, they are naturally selected to ward off pests, whether they be insects or hominids. I suggest we take the hint and stop eating them.Source:
marksdailyapple
30th August 2016 – A significant number of heart attacks are being misdiagnosed in the early stages with serious consequences, and women are at greater risk than men, according to a study.
Researchers at the University of Leeds found that overall, almost a third of patients had an initial diagnosis which differed from their final diagnosis.
Types of heart attack
The two principle types of heart attack are STEMI and NSTEMI.
A STEMI heart attack occurs when a main artery pumping oxygenated blood around the heart becomes totally blocked. If inadequately treated, there is a serious risk of severe and permanent damage to the heart muscle.
NSTEMI heart attacks are more common and involved a partial blockage of one or more arteries. The heart muscle is still at risk of significant damage, but usually this is less severe. The diagnosis of NSTEMI heart attacks is made more difficult by the fact that some patients will have a normal electrocardiogram (ECG) and over half will have non-diagnostic ECG changes. Patients may also have symptoms that are not typical of a heart attack, especially in the elderly, women and in patients with diabetes, chronic kidney failure or dementia.
The research team found that women who were eventually diagnosed with the more serious type of heart attack, STEMI, had a 59% higher chance of being originally misdiagnosed than men.
Meanwhile, women who were finally diagnosed with NSTEMI had a 41% greater chance of being wrongly diagnosed than men.
The misdiagnosis rates were much lower in patients with STEMI (3.3%) than with NSTEMI (17.9%), but if those patients who were admitted with other initial diagnoses received a correct diagnosis on first assessment, then 33 deaths in STEMI patients and 218 deaths in NSTEMI patients per year might have been prevented.
Surviving a heart attack
The study found that these misdiagnoses were having an impact on survival rates. Women who received the wrong diagnosis had around a 70% higher risk of dying after 30 days than those who were correctly diagnosed initially.
This higher risk also applied to men, the researchers say.
The study, published in the European Heart Journal Acute Cardiovascular Care, looked at 564,412 patient cases in England and Wales.
Dr Chris Gale, associate professor of cardiovascular health sciences and honorary consultant cardiologist at the University of Leeds, who worked on the study, comments in a statement: "We need to work harder to shift the perception that heart attacks only affect a certain type of person. Typically, when we think of a person with a heart attack, we envisage a middle aged man who is overweight, has diabetes and smokes. This is not always the case; heart attacks affect the wider spectrum of the population – including women."
Be aware of the symptoms
Dr Mike Knapton, associate medical director at the British Heart Foundation (BHF) which part-funded the study says in a statement: "The difference between men and women is alarmingly high, but recent BHF research in Edinburgh has shown one reason why this might be.
"The research shows that when different limits are applied to the troponin test, a routine test for a heart attack, more women receive a correct diagnosis of heart attack. Thanks to this research there is now a better test for female heart attack diagnoses.
"However more research is urgently needed into tests that will enable earlier and more accurate diagnosis of a heart attack, particularly in women."
The BHF is urging the public and healthcare professionals to be more aware of the signs and symptoms of a heart attack.
Source:webmd
