Research, all articles

High-protein (>30% of energy from protein or >1.2 g/kg/day) and moderately high-protein (22% to 29% of energy from protein or 1.0 to 1.2 g/kg/day) diets are popular for weight loss, but the effect of dietary protein on bone during weight loss is not well understood. Protein may help...

Highlights We assessed the relationship between egg consumption and coronary atherosclerotic burden. We found that in patients undergoing coronary angiography the consumption of more than one egg a week was associated with lower coronary atherosclerotic burden. This findings suggest that...

Background Limiting consumption of eggs, which are high in cholesterol, is generally recommended to reduce risk of cardiovascular disease. However, recent evidence suggests that dietary cholesterol has limited influence on serum cholesterol or cardiac risk. Objective To assess the effects...

Age related macular degeneration (AMD) is the leading cause of severe visual loss in people aged over 50 in the developed world. Early AMD is characterised clinically by yellow deposits known as drusen and changes in pigmentation of the retina. Late AMD develops when there is an ingrowth...

Background Egg yolks can be a source of docosahexaenoic acid (DHA) and iron but are often associated with adverse consequences on plasma cholesterol. Objective Our goal was to investigate the effect of consumption of 4 egg yolks/wk on infant DHA status and hemoglobin, ferritin, and plasma...

Background Breakfast skipping is a common dietary habit practiced among adolescents and is strongly associated with obesity. Objective The objective was to examine whether a high-protein (HP) compared with a normal-protein (NP) breakfast leads to daily improvements in appetite, satiety...

Background Type 2 diabetes (T2D) remains an important public health issue in the United States. There are limited and inconsistent data on the association between egg consumption and fasting glucose or incident diabetes. Objectives We assessed the association between egg intake and...

Lutein and zeaxanthin are carotenoids which are deposited in the macula and protect against Age Related Macular Degeneration. This 18 week study consisted of Phases 1 and 3 of 4 week duration where subjects refrained from eating eggs. Phases 2 and 4 of 5 week duration consisted of...

Choline is a dietary component essential for normal function of all cells. It, or its metabolites, assures the structural integrity and signaling functions of cell membranes; it is the major source of methyl-groups in the diet (one of choline's metabolites, betaine, participates in the...

Objective To investigate and quantify the potential dose-response association between egg consumption and risk of coronary heart disease and stroke. Design Dose-response meta-analysis of prospective cohort studies. Data sources PubMed and Embase prior to June 2012 and references of...