Monthly Archives: November 2011

ALA, DHA, EPA and Lipoproteins

Eicosapentanoic acid (EPA, C20:5 (n-3)) and docosahexanoic acid (DHA, C22:6 (n-3)), long chain fatty acids from fish, are incorporated into lipoprotein phospholipids membranes where they are thought to provide cardioprotective effects. Alpha linolenic acid (ALA, C18:3 (n-3)) is an essential … Continue reading

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Low Glycaemic Index Carbohydrate, Fat Oxidation and Exercise

The glycaemic index is a method for the classification of carbohydrate foods based on the rise in blood sugar they cause upon ingestion. Athletes understand the importance, prior to exercise, of the correct carbohydrate selection based on the glycaemic index. … Continue reading

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Urinary Potassium Predicts Diet Quality

Potassium is present in high amounts in fruits and vegetables usually bonded to organic molecules such as citrate, malate and gluconate. These potassium salts have healthy properties because they neutralise acidic components in plasma such as those derived from sulphur … Continue reading

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Lean Body Mass Predicts Bone Density

Bone mineral density is a measure the amount of mineral material per square cm of bone tissue, with lower levels being associated with brittle bones and increased risk of fractures. Peak bone mineral density occurs in most individuals around the … Continue reading

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Nuts and Cardiovascular Disease

Tree nuts are a nutrient dense food that contain high amounts of fat, minerals and protein. The fat content of nuts is generally considered to be beneficial to the health, because is composed mainly of polyunsaturated and monounsaturated fatty acids. … Continue reading

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Fructose and Uric Acid

High quantities of fructose in the diet are able to increase circulating VLDL-triglyceride levels because fructose metabolism by the liver increases the rate of de novo lipogenesis. One hypothesis suggests that these fatty acids contribute to insulin resistance because they … Continue reading

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Fructose Consumption

Fructose is of interest because evidence links high consumption to metabolic syndrome and obesity. Increases in fructose consumption are illustrated by information from history and anthropology. In 1000 AD, sucrose (50% fructose) consumption was very low and few Europeans were … Continue reading

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More on Fructose and Obesity

Metabolic syndrome is a condition characterised by metabolic dysfunction and insulin resistance. Evidence suggests that metabolic syndrome is implicated in the development of a large percentage of the obesity cases Worldwide. The metabolic changes associated with obesity are though to … Continue reading

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Plant Food and Colorectal Cancer

Plant foods are known to contain phytochemicals, many of which have been identified and shown to have potential health benefits. Carotenoids and flavonoids are plant derived compounds that have been investigated for their antioxidant and gene regulatory effects, and it … Continue reading

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Inflammation, Saturated Fat and Insulin Resistance

White adipose tissue has an endocrine function that can regulate energy balance, glucose homeostasis and immune function. Obesity is increasingly being seen as a disease of chronic inflammation that results from the effect of excess saturated fat on white adipose … Continue reading

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