Articles

Volume 15 – Number 4 Winter 1998 TABLE OF CONTENTS Adiposity Levels Increase Lipid and Lipoprotein Levels Fat and Cholesterol Intakes Have Little Effect on Plasma Lipoprotein Levels in Mennonites High Lutein and Zeaxanthin Found in Egg Yolks Adding An Egg A Day Increased Plasma HDL Cholesterol Levels Clinical Depression and CHD In Men Very […]

Volume 16 – Number 2 Summer 1999 TABLE OF CONTENTS Egg Consumption Not Associated with CVD and Stroke Casein Diet Lowers Lipoprotein(a) Levels Minority Populations and CVD Risks Aging and CHD Risk Factors in Women Stanol-Containing Margarines Lower Plasma Cholesterol Levels Very Low-Fat Diet Associated with Small LDL Long-term Exercise Associated with Improved Immunological Markers

Volume 15 – Number 4 Winter 1998 TABLE OF CONTENTS Adiposity Levels Increase Lipid and Lipoprotein Levels Fat and Cholesterol Intakes Have Little Effect on Plasma Lipoprotein Levels in Mennonites High Lutein and Zeaxanthin Found in Egg Yolks Adding An Egg A Day Increased Plasma HDL Cholesterol Levels Clinical Depression and CHD In Men Very

Volume 18 – Number 3 Fall 2001 TABLE OF CONTENTS Lutein Delays Early Atherosclerosis Progression Ethnic Differences in Energy Expenditure and Food Intake in Women Statin Therapy Lowers C-reactive Protein Levels Positive Lifestyle Changes Prevent Type 2 Diabetes in High Risk Group Direct Relationship Noted Between Oxidized LDL and Severity of Acute Coronary Syndromes HDL

Volume 15 – Number 2 Summer 1998 TABLE OF CONTENTS Results from DELTA Study: Good News and Bad News Frequency of Exercise Associated with Reduced CHD Risk Dietary Fat and Plasma Lipoproteins in Trained Runners Inverse Relationship Between Low Plasma Folate and Vitamin B6 and CHD Risk Folic Acid Fortification Level not Adequate in Reducing

Volume 16 – Number 3 Fall 1999 TABLE OF CONTENTS Egg Yolk Intake Increases Plasma Lutein and Zeaxanthin Levels Energy Reduction Linked to Improved Lipid and Lipoprotein Levels Secondhand Smoke Increases CHD Risk Elevated Homocysteine Levels Increase CVD Risk Walking Associated with Reduced CHD Risk Comparison of Lipid Response Following Trans-fat Diets Versus Saturated Fat

Purchasing eggs: 1) Is there a nutritional difference between brown eggs and white eggs? Brown and white eggs have the same nutritional value. Shell color is representative of the breed of hen that produces the egg. White hens produce white eggs and brown hens produce brown eggs. Generally, brown hens are larger and require more feed

Volume 16 – Number 3 Fall 1999 TABLE OF CONTENTS Egg Yolk Intake Increases Plasma Lutein and Zeaxanthin Levels Energy Reduction Linked to Improved Lipid and Lipoprotein Levels Secondhand Smoke Increases CHD Risk Elevated Homocysteine Levels Increase CVD Risk Walking Associated with Reduced CHD Risk Comparison of Lipid Response Following Trans-fat Diets Versus Saturated Fat

Volume 18 – Number 4 Winter 2001 TABLE OF CONTENTS Egg Phosphatidylcholine Decreases Intestinal Absorption of Cholesterol Dramatic Increase in Obesity and Diabetes in Past Decade Short, Frequent Exercise Shown Beneficial Exercise Improves Glycemic Control in Diabetics Parents of Hyperlipidemic Children Need Nutrition Counseling Elevated Lipids and Lipoproteins Still Predict CHD Psyllium and Plasma Lipids

Volume 15 – Number 3 Fall 1998 TABLE OF CONTENTS Direct Correlation Between Saturated Fat Intake and Large LDL Particles Exercise Combined with a Low-fat Diet Lowers LDL Cholesterol High Simple Carbohydrate Intake Associated with Low HDL Cholesterol in Hyperlipidemic Children Dietary Intervention and Reduction in Plasma Cholesterol: A Meta-analysis Direct Relationship Between Multiple CVD