Nutrient composition

Saande, C.J., Bries, A.E., Pritchard, K.S., et al. Background Whole egg (WE) consumption has been demonstrated to attenuate body weight (BW) gain and adiposity in genetic animal models of type 2 diabetes (T2D). This finding was accompanied by increased food consumption. Objectives This...

Goss, A.M., Gower, B., Soleymani, T. et al. Introduction Nearly 35% of adults in the U.S. aged 65 and over have obesity, and the prevalence of chronic metabolic disease and impaired functional status among older adults with obesity is particularly high [1, 2]. Expansion of subcutaneous...

Keogh, B.J. and Clifton, M.P. Abstract The type of food eaten for breakfast may determine the amount of food consumed at the next meal. This may be important when considering dietary advice for overweight and obese individuals who are trying to lose weight. The aim of the study was to...

Guillin, O.M., Vindry, C., Ohlmann, T., et al. Abstract Reactive oxygen species (ROS) are frequently produced during viral infections. Generation of these ROS can be both beneficial and detrimental for many cellular functions. When overwhelming the antioxidant defense system, the excess of...

Aakre, I., Morseth, M.S., et al. 1 INTRODUCTION Iodine is a micronutrient and an essential component of the thyroid hormones. Thyroid hormones regulate a wide range of cellular and physiological functions and are essential for normal child growth and development. Therefore, thyroid hormone...