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Meet Robert A. Leonardi, MD, Cardiologist with Lexington Cardiology

Dr. Robert Leonardi of Lexington Cardiology

Dr. Robert Leonardi of Lexington Cardiology

Robert A. Leonardi, MD has joined Lexington Medical Center’s network of care as a cardiologist at Lexington Cardiology.

We asked Dr. Leonardi why he chose to pursue cardiology and what he likes about the job.

LMC: Why did you want to become a doctor?
Dr. Leonardi: I was a wildlife biology major at Clemson and thought I would pursue a career managing private hunting and fishing properties. But during an animal physiology class, I became interested in cardiac physiology. That’s when I started working toward medical school.

LMC: When did you know that you wanted to be an interventional cardiologist?
Dr. Leonardi: In medical school, I was working a shift in the emergency room when a hospital employee suffered a STEMI, one of the most dangerous types of heart attacks, where an artery is completely blocked. I was able to observe the cardiologists unblock the artery in a catheterization lab procedure. Their work produced an immediate result, stopping a life-threatening heart attack.

LMC: What are your favorite parts of the job?
Dr. Leonardi: I’ve completed fellowships in interventional cardiology and structural interventional cardiology. I enjoy performing procedures that can help fix problems related to the structure of the heart and the heart valves.

Lexington Cardiology has two locations.

Downtown Columbia
2601 Laurel Street
Suite 260
Columbia, SC 29204
(803) 744-4900

West Columbia
131 Sunset Court
West Columbia, SC 29169
(803) 744-4940

Transforming the Food Label

by Morgan V. Robbins RD, LD at LMC

The FDA is proposing updates to the nutrition facts label found on food packages. The updates are based off the latest research linking diet to chronic diseases such as obesity and heart disease. The principle behind the proposed changes is to make the food label easier than ever for consumers to understand whether or not the item is good for you.

Proposed changes
• Adding of information on “added” sugars, requiring the food label to state how much sugar has been added to the product
• Update serving sizes to reflect what people actually eat; by law serving size is required to be based off what people actually eat, not should eat. Serving sizes were first added to the label in 1994 and people are eating larger quantities in one sitting when compared to 20 years ago.
• Requirement to have potassium and vitamin D present on all food labels- the US population are not getting enough of both of them
• Removing “Calories from fat” portion of the label to focus attention on the type of fat being consumed, not amount
• “Dual column” labels requiring per serving and per package nutritional information for larger packages
• Overall format modifications drawing the eye to total calories and servings per container