An Egg a Day May Keep Type-2 Diabetes Away, Says Study
Eggs remain one of the most contentious of foods. Traditionally, high intakes are not advised primarily because of the high content of cholesterol in eggs. However, eggs are also a bountiful resource of many bioactive ingredients that are known to have positive effects on human health. Hence, it becomes difficult to discount the health benefits of eating eggs just because of their cholesterol content.
 
New research has found that the daily intake of one egg is linked to a blood metabolites pattern that entails lower risk of type-2 diabetes. The study, conducted in the University of Eastern Finland, has been published in the journal Molecular Nutrition and Food Research. Previously, the investigators had shown that eating one egg per day was associated with a lower risk of developing type-2 diabetes among middle-aged men participating in the Kuopio Ischaemic Heart Disease Risk Factor Study in eastern Finland.
 
 “The purpose of the current study was to explore potential compounds that could explain this association using non-targeted metabolomics, a technique that enables a broad profiling of chemicals in a sample,” says Stefania Noerman, early-stage researcher and lead author of the study.
 
The researchers found that blood samples, taken from men who had eaten more eggs, contained a number of lipid molecules that positively correlated to the blood profile of men who are not predisposed to type-2 diabetes. Furthermore, they were also able to pinpoint various biochemical compounds in the blood that predicted a higher risk of developing type-2 diabetes, including the amino acid tyrosine. 
 
It should be noted that the study does not provide conclusive proof of its claims, but does suggest some plausible mechanisms which could, at least partly, explain the inverse association between egg intake and the previously observed lower risk of developing type-2 diabetes. “Although it is too early to draw any causal conclusions, we now have some hints about certain egg-related compounds that may have a role in type-2 diabetes development. Further detailed investigations with both, cell models and intervention studies in humans that use modern techniques, such as metabolomics, are needed to understand the mechanism behind physiological effects of egg intake,” says Ms Noerman.
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    COMMENTS

    k.mohanarangam k.mohanarangam

    7 months ago

    The findings of research contradict s
    Earlier belief that cholesterol
    Content in eggs is harmful this has
    To be confirmed in reality.

    The Healthiest Way To Eat Your Spinach
    Spinach is a superfood, known to contain loads of nutrients in a low-calorie package. These dark, leafy greens are important for skin, hair and bone health, while also providing essentials like protein, iron, vitamins and minerals. However, taking advantage of all these nutrients is not possible, as much of these get lost in the cooking process. Recently, researchers from the Linköping University (Sweden) undertook the challenge of finding the best way to harness the antioxidant lutein from spinach and found that a smoothie or a juice is the best way to do so.  
     
    Lutein is a natural fat-soluble pigment found in plants, particularly in dark green vegetables. In an earlier study, these researchers had studied the role of lutein and discovered that it dampens inflammation in immune cells from patients with coronary artery disease (CAD). They also showed that lutein can be stored in immune cells; this means that it is possible to build up a reserve of lutein within your body. This led the researchers to wonder whether it is possible to influence the level of lutein in the blood by increasing its dietary intake. 
     
    In the latest study, the researchers have investigated which method of ingestion is the best way of obtaining lutein. Spinach was chosen for the fact that it contains comparatively high levels of lutein and is commonly eaten by many people. In the process of cooking, nutrients are lost; also, lutein degrades with the application of heat. “What is unique about this study is that we have used preparation methods that are often used when cooking food at home, and we have compared several temperatures and heating times. We have also investigated methods of preparation in which the spinach is eaten cold, such as in salads and smoothies.” says Prof Lena Jonasson, from the department of medical and health sciences at Linköping University who is also a consultant in cardiology.
     
    The research team purchased baby spinach at a supermarket, to simulate methods of preparation that are often used in everyday life. They then subjected this spinach to methods such as frying, steaming or boiling for up to 90 minutes and measured the lutein content at different times. The team decided to compare different heating times in the lab as the spinach may be heated to varying temperatures depending on the type of meal being prepared. 
     
    The results indicated that heating time is critical when spinach is boiled; the longer it is boiled, the lesser lutein it retains. Similarly, the cooking method is also important - spinach fried at high temperatures loses a large fraction of the lutein after only two minutes. A very common practice in modern life is to reheat lunch boxes in a microwave oven. Researchers found that this reheating in a microwave explains, to some extent, the loss of lutein in cooked food. They explain that more lutein is released from the spinach as the plant structure is broken down further by the microwave. 
     
    “Best is not to heat the spinach at all. And even better is to make a smoothie and add fat from dairy products, such as cream, milk or yoghurt. When the spinach is chopped into small pieces, more lutein is released from the leaves, and the fat increases the solubility of the lutein in the fluid,” says Dr Rosanna Chung the lead author of the study. 
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    Pinaki gupta

    8 months ago

    Thanks for the nice article, however how to get rid of the pesticides that are used in growing these green leafy vegetables ? Not heating the spinach at all - will it be safe to adopt this practice in India ?

    REPLY

    D

    In Reply to Pinaki gupta 8 months ago

    To detoxify baking soda treatment may be useful.
    Regards

    Nirmala Athalye

    8 months ago

    .

    Changes in Diet May Help Ease Symptoms of Auto-immune Diseases
    People afflicted by an auto-immune disease have their body’s immune system turned against them; the disease makes the normally guarding ‘defence’ cells mistakenly attack the body. There are numerous auto-immune diseases that have been discovered and classified; however, the reasons and cure for these diseases are not, yet, clear. Now, new research has uncovered how a dietary intervention could help prevent the development of the auto-immune disease, lupus.
     
    Using the mouse models of lupus, the team from Yale University set out to test the role of diet and the microbiota and then dissect its mechanisms, as the role of commensal bacteria in auto-immunity remains unclear. “We dissected, molecularly, how diets work on the gut microbiome,” said senior author Dr Martin Kriegel, associate professor adjunct in the department of immunobiology at the Yale University School of Medicine. “We identified a pathway that is driving auto-immune disease and mitigated by the diet.”
     
    The study, published in the science journal Cell Host & Microbe, reveals how the team first identified the bacterium, Lactobacillus reuteri, in the gut of the mice as the one that triggered an immune response leading to the disease. In lupus-prone mice, L. reuteri stimulated immune cells known as dendritic cells, as well as immune system pathways that exacerbated disease development. To investigate the potential impact of diet on the presence of this bacteria in the mice, lead author Daniel Zegarra-Ruiz, a graduate student in the lab, fed the mice ‘resistant starch’—a diet that mimics a high-fibre diet in humans. 
     
    Foods that are high in resistant starch are rice, whole grains, such as oats and barley, beans, peas and lentils. The resistant starch is not absorbed in the small intestine but ferments in the large intestine, enriching good bacteria and causing the secretion of short-chain fatty acids. This helps in suppressing both, the growth and movement, of L. reuteri bacteria outside the gut that would, otherwise, lead to auto-immune disease. 
     
    This study details an important link between diet, gut bacteria and auto-immunity. The researchers feel that more studies would be required to discern how the findings might apply to humans. This study is also important because it found an imbalance of gut microbes in a sub-set of lupus patients that was similar to what they observed in lupus-prone mice not given the starch diet. In this sub-set of lupus patients, a high-fibre diet could potentially be beneficial in preventing or alleviating the condition and other diseases that activate the same immune pathway can benefit.
     
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    COMMENTS

    Ramesh Poapt

    8 months ago

    a good one!

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