Research, all articles

Abstract Despite recommendations for higher choline intakes during pregnancy and lactation, there is limited research regarding maternal intake during these important periods. In the present study, we estimated dietary choline intake during pregnancy and lactation in a population of...

Abstract Eggs are a nutrient-dense, relatively inexpensive and convenient food, suitable for consumption by pregnant and breastfeeding women and infants. However, there appears to be some confusion among the public regarding the safety of egg consumption by these groups. Some evidence...

Scientific Advisory Committee on Nutrition (SACN) statement on Iodine and Health http://www.sacn.gov.uk/pdfs/sacn_position_statement_on_iodine_and_healt…

The term sarcopenia refers to the loss of muscle mass that occurs with ageing. On the basis of study results showing that muscle mass is only moderately related to functional outcomes, international working groups have proposed that loss of muscle strength or physical function should also...

In the 1960s, the thesis that dietary cholesterol contributes to blood cholesterol and heart disease risk was a rational conclusion based on the available science at that time. Fifty years later the research evidence no longer supports this hypothesis yet changing the dietary...

This prospective cohort study in 4203 older men aged 70-88 years in Perth, Western Australia showed an inverse association between plasma 25(OH)D levels and frailty, as well as all-cause mortality, over a period up to 9 years. Context and objective Hypovitaminosis D and frailty are common...

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...

The aim of the present work was to investigate the effects of eggs consumed for lunch on satiety, satiation and subsequent energy intake at the next meal. Thirty-one healthy male and female subjects participated in a randomized, three-way, crossover study. Following consumption of a...

For many years, both the medical community and the general public have incorrectly associated eggs with high serum cholesterol and being deleterious to health, even though cholesterol is an essential component of cells and organisms. It is now acknowledged that the original studies...

Objective To test the hypotheses that among overweight and obese participants, a breakfast consisting of eggs, in comparison to an isocaloric equal-weight bagel-based breakfast, would induce greater satiety, reduce perceived cravings, and reduce subsequent short-term energy intake...