It’s not just the meat you eat that impacts your risk of developing high blood pressure—but how you cook it, according to research presented March 21 at the American Heart Association’s Epidemiology and Prevention/Lifestyle and Cardiometabolic Health scientific sessions in New Orleans.

The case for PCSK9 inhibitors is strong following the American College of Cardiology’s 67th annual symposium in Orlando, Florida, but some physicians remain wary of the medication, citing gaps in clinical evidence and questioning if cardiology is ready for the widespread distribution of such pricey drugs.

New research published in the British Journal of Nutrition suggests intermittent energy restriction diets clear fat from the blood more efficiently after a meal than regular calorie restrictive diets. They also saw a larger decrease in systolic blood pressure compared to the control, which can reduce risk for cardiovascular disease (CVD).

The racial gap for cardiovascular health in America is narrowing, but the news isn’t as encouraging as it initially sounds. The disparity is shrinking because decreasing overall health in whites, not because of gains made by minority groups.

War injuries and subsequent post-traumatic stress disorder (PTSD) have been found to double the risk for high blood pressure, according to a new study published in Hypertension on March 19.

Girls who enter puberty earlier have an increased risk of obesity as they get older, according to research published online Feb. 6 in the International Journal of Obesity.