Articles

Dietary Lipids and Plasma Lipoproteins:  A Meta-Analysis ABSTRACT: Quantitative relations between dietary fat and cholesterol and plasma lipid concentrations have been the subject of much study and some controversy during the past 40 y. Previous meta-analyses have focused on the most tightly controlled, highest- quality experiments. To test whether the findings of these investigations are […]

Dietary Cholesterol and Plasma Cholesterol: Recent Studies Clinical studies of the effects of dietary cholesterol on plasma cholesterol levels are complicated by many factors, not the least of which is the wide range of dietary cholesterol levels fed to study subjects. Other factors include the type and amount of dietary fat and whether the studies

Check out ENC’s nutrition materials and discover ways to fit eggs in your diet. HANDOUTS Eggs and Diabetes: FAQ Nutrition Necessities Egg Protein: A Most Valuable Protein Your Eggs, Your Way (recipe booklet) Egg Nutrients for Health Better Breakfast Eggstra! Eggstra! Research Roundup The Nutrient-Rich Egg Cracking the Egg Code What’s New in Nutrition…and Why?

Featured article in the August, 2016 Issue of Nutrition Research Update Numerous studies have demonstrated that higher protein meals at breakfast lead to greater feelings of fullness relative to lower protein breakfast meals, which may reduce energy intake and therefore facilitate weight loss (click here for a recent review).  Less understood is the effect of

A must-attend lecture at the American College of Sports Medicine Annual Meeting Friday, June 3, 2016 from 11:30 AM – 1:00 PM Hynes Convention Center Room 311 Boston, MA  

Featured article in the Spring 2017 Issue of Nutrition Close-Up; written by Karen Buch, RDN, LDN   The U.S. egg industry is a thriving $10 billion dollar a year industry, producing about 75 billion eggs annually. Sixty percent of the eggs produced are used directly by consumers while remaining eggs are used by the foodservice industry or

Featured article in the August, 2016 Issue of Nutrition Research Update Trimethylamine-N-oxide (TMAO) has been linked by some researchers to the development and progression of heart disease.  TMAO is produced in the liver from trimethylamine, a by-product of microbial metabolism of the nutrients choline and carnitine.  Eggs and beef contain choline and carnitine and as

Vitamin D plays a number of critical roles in the body. It is essential for calcium absorption and regulation, bone growth and repair, and neuromuscular and immune function, to name a few. In recent years, new research has favorably linked vitamin D to several diseases and conditions, from cancer to obesity. This continues to be

Featured article in the January, 2017 Issue of Nutrition Research Update; written by Dr. Valentine Njike, Assistant Director of Research and Evaluation at the Yale Griffin Prevention Research Center. Adhering to a healthful diet is paramount to control blood glucose levels in type 2 diabetes (1). Weight reduction is an important goal as well when controlling

By: Sharon M. Donovan, PhD, RD, Professor, Department of Food Science and Human Nutrition University of Illinois, Urbana Food allergy has become an increasingly recognized global health concern. Defined as an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food (1), the disease impacts health and