Egg Consumption Does Not Increase Risk of Stroke, Says Study
Eggs are an unsettled issue in modern nutrition—on the one hand, they have a wealth of valuable nutrients; but, on the other hand, they also contain cholesterol and have, traditionally, been regarded as harmful for cardiovascular health. It is a controversial issue with studies often finding contradictory results. Now, new research has found that eggs consumed in low quantities do not seem to have any detrimental effect on the heart or on blood pressure. 
Researchers from the University of Eastern Finland conducted the research with local participants and the results were published in the journal American Journal of Clinical Nutrition. For the study, the dietary habits of 1,950 Finnish men between the ages of 42 and 60 years, with no history of cardiovascular disease, were analysed. 
Researchers also considered participants who were carriers of a particular protein called E phenotype 4 (APOE4). This protein is known to combine with fats (lipids) in our bodies to form molecules called lipoproteins. Lipoproteins are responsible for packaging cholesterol and other fats and then delivering them to cells in the body through the bloodstream. Those who carry this hereditary variant of the protein are particularly vulnerable to the effects of cholesterol. 
The prevalence of the variant APOE4 in Finnish population is exceptionally high, affecting one in three people. Hence, the researchers felt that if eating more than one egg a day causes any heart issue, it would be more clearly visible in the Finnish population first. Yet, data on the association between high intake of dietary cholesterol and the risk of stroke in this population group has not been available, until now. 
The data collated from the study indicated that moderate egg consumption, even daily, does not seem to be associated with greater risk of stroke - even in people who are predisposed to the effects of cholesterol. While this might seem like encouraging news for egg-lovers, the results should not be generalised; it all greatly depends on your total cholesterol intake. In this particular study, eggs represented an overall 25% of the total cholesterol consumption. It should be obvious that if your diet is already rich in cholesterol and fats, egg consumption can be the one thing that might push you over the edge. 
Researchers have also clarified that the study is weakened by the fact that the population in this study had no cardiovascular conditions or diseases. The study is also weakened by the fact that none of the participants had a pre-existing cardiovascular disease and the size of the population studied was also relatively small. Therefore, the findings of the study should be verified in a larger cohort as well as in people with a pre-existing cardiovascular disease, who are currently advised to limit their intake of cholesterol and eggs. 
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    Study: Another Food Additive Could Be Putting Your Health at Risk
    Food additives are commonly used to preserve flavour or enhance taste, appearance, or other qualities to make it more appealing to the consumer as well as extend shelf-life. The health effects of such additives have long been debated and new research suggests that a common food additive found in more than 900 products could be doing significant damage to your gut health; it may even cause cancer.
    Titanium dioxide nano-particles, or E171, is a common additive used by manufacturers to whiten various products, including chewing gum, cake icing and candy, for instance. Researchers at the University of Sydney decided to study the effects of E171 on mice and discovered that it made the gut more susceptible to disease. 
    “It is well established that dietary composition has an impact on physiology and health, yet, the role of food additives is poorly understood,” said co-lead author Dr Wojciech Chrzanowski, who is an associate professor at the University of Sydney in Australia. “There is increasing evidence that continuous exposure to nano-particles has an impact on gut microbiota composition, and since gut microbiota is a gatekeeper of our health, any changes to its function have an influence on overall health,” he added. The researchers mainly wanted to stimulate discussion on new standards and regulations to ensure safe use of nano-particles in Australia and globally. 
    The study, published in Frontiers in Nutrition, has uncovered new evidence which explains how E171 can alter the activity of gut bacteria in potentially dangerous ways. For the study, the research team assessed the effect of E171 on the gut microbiota of mice by administering it in their water and also conducted some experiments in vitro.
    Initial results indicated that the titanium dioxide particles had little-to-no-impact on the composition of the gut microbiota. However, when the mice were assessed further, it was noticed that the substance affected release of microbial metabolites - molecules produced by the bacteria - which interact with their biological environment, acting as messengers between the gut bacteria and their host. In vitro experiments also showed that titanium dioxide altered the distribution of bacteria in the gut which led to the formation of biofilm. This is a sticky ‘network’ that alters the way in which the bacteria act, and it can also influence the immune system’s response to infection. Additionally, bio-films also do not respond to usual methods of treatment, such as antibiotics, which can render them a fierce foe to be reckoned with. 
    “This study investigated effects of titanium dioxide on gut health in mice and found that titanium dioxide did not change the composition of gut microbiota, but instead it affected bacteria activity and promoted their growth in a form of undesired biofilm,” explained associate professor Dr Laurence Macia, the study’s co-lead author.
    The changes observed by the researchers on the effects of titanium dioxide on the gut environment were also associated with markers of inflammation in the colon, meaning that the substance was able to ‘prime’ the gut for disease. The researchers are certain that their new research indicates that titanium dioxide interacts with bacteria in the gut and impairs some of their functions which, in turn, may result in development of disease. 
    After a thorough analysis of the results, the authors of the study believe that E171 is not harmless and its potential effects on health should be recognised and addressed by officials. They are hoping that consumption and use of E171 in food products would be regulated by appropriate authorities across the globe.
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    Eat an Avocado To Suppress Hunger, Says Study
    Suffering from obesity or trying to lose weight? It might be time to add avocados to your daily diet. A recent study suggests that meals which include fresh avocado can significantly suppress hunger.
    Researchers at the Centre for Nutrition Research at Illinois Institute of Technology (USA) have found that substituting fresh avocado for refined carbohydrates can suppress hunger and increase meal satisfaction in overweight and obese adults. The findings of this study have been published in the scientific journal Nutrients.
    Avocados are green, pear-shaped fruits of the avocado tree and are often categorised as a super-food. There have been numerous studies have shown that eating an avocado can improve heart disease risk factors like total ‘bad’ low-density lipoprotein (LDL) and ‘good’ high-density lipoprotein (HDL) cholesterol, as well as blood triglycerides.
    The study had a total of 39 participants (21 men and 18 women) between the ages of 20 years and 65 years and a body mass index (BMI) between 25 and 35 with elevated fasting glucose and insulin concentrations. Participants were also non-smokers and in relatively good health with no previous history or current clinical evidence of cardiovascular, metabolic, respiratory, renal, gastrointestinal or hepatic diseases. The goal was to assess the underlying physiological effects of including whole and half fresh Hass avocados on hunger, fullness and how satisfied subjects felt over a six-hour period. Researchers evaluated these effects in the participating overweight and obese adults with a randomised three-arm crossover clinical trial. 
    The participants had three breakfast test meals—one was a low fat, high carbohydrate meal (the control meal) and two meals were similar in energy and energy density to the control but contained either half or whole of a fresh medium-sized Hass avocado. Meals consisted of a bagel sandwich (with or without avocado), fresh honeydew melon, oatmeal and a lemonade flavoured drink. 
    Avocado derived fat and fibre increased with increasing avocado content in the meal, with whole avocados containing more than two thirds of avocado derived fat and fibre. A meal containing half an avocado was supplemented with butter fat to adjust total fat content between the two experimental avocado meals. Bagel sandwiches were used for manipulating components by adding avocado into hollowed bagels and using cream cheese and butter to manage desired fat levels and textural quality. Green leafy lettuce was also used in all bagel sandwiches to help mask substitutions and control for colour, visual appeal and texture. 
    Participants came to the laboratory on three separate occasions and consumed each meal once, based on a randomly assigned sequence that was generated by a computer. Researchers found that 31 people, with a BMI over 30, found that the buttery fruit worked well as a replacement for processed carbs like bread and pasta, suppressing hunger and fuelling weight loss for hours. These dietary changes were also shown to limit insulin and blood glucose excursions, further reducing the risk of diabetes and cardiovascular disease by adding healthy fats and fibres into a regular daily diet. 
    As rates of obesity continue to rise around the world, the findings from this research suggest that simple dietary changes can have an important impact on managing hunger and aiding metabolic control. “For years, fats have been targeted as the main cause of obesity, and now carbohydrates have come under scrutiny for their role in appetite regulation and weight control,” said Dr Britt Burton-Freeman, director of the center for nutrition research at Illinois Tech. “There is no ‘one size fits all’ solution when it comes to optimal meal composition for managing appetite. However, understanding relationship between food chemistry and its physiological effects in different populations can reveal opportunities for addressing appetite control and reducing rates of obesity, putting us a step closer to personalised dietary recommendations.”
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    Sudhanshu Dhingra

    1 year ago

    from where can we source it?



    In Reply to Sudhanshu Dhingra 1 year ago

    I bought at Bigbasket after reading the article

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