Research, all articles

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...

The UK population may now be iodine-deficient, warranting a full review and evidence-based recommendations to safeguard public health, according to new research. Iodised salt has helped to reduce iodine deficiency globally, but is not currently used in the UK. The findings, presented at...

Summary: Dietary cholesterol in foods such as eggs has only a small and clinically insignificant effect on blood cholesterol, especially when compared with the much greater effects of dietary saturated fatty acids on blood cholesterol. These facts are now well established and, as a...

Choline is a required nutrient, and some humans deplete quickly when fed a low-choline diet, whereas others do not. Endogenous choline synthesis can spare some of the dietary requirement and requires one-carbon groups derived from folate metabolism. We examined whether major genetic...

Background/objections Egg consumption has been associated with the risk of cardiovascular diseases (CVDs), but evidence isscarce and inconsistent. Our aim was to examine the association between egg consumption and incidence of CVD in aprospective dynamic Mediterranean cohort of 14 185...

This randomized trial, a follow-up to a preliminary study documenting the satiety potential of eggs, examined the effect of egg breakfast on weight loss. Otherwise healthy overweight or obese subjects (n = 160) were assigned to Egg(E), Egg-Diet (ED), Bagel (B), or Bagel-Diet (BD) groups...

Choline is a dietary component essential for normal function of all cells. In 1998 the National Academy of Sciences, USA, issued a report identifying choline as a required nutrient for humans and recommended daily intake amounts. In ongoing studies we are finding that men have a higher...

Dietary cholesterol comes exclusively from animal sources, thus it is naturally present in our diet and tissues. It is an important component of cell membranes and a precursor of bile acids, steroid hormones and vitamin D. Contrary to phytosterols (originated from plants), cholesterol is...