Monthly Archives: January 2013

Caffeine and Blood Pressure: Genetic Components

Caffeine is though to produce a pharmacological action by antagonising adenosine receptors. In addition, caffeine can inhibit phosphodiesterase, which increases cellular cyclic AMP and causes a subsequent stimulation of the catecholamine hormonal system. The result of these interactions is a … Continue reading

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Alkylresorcinols as Markers of Whole Grain Intake

It has been suggested previously that alkylresorcinols are effective biomarkers of whole grain intake. Alkylresorcinols are phenolic lipids found in high concentrations in the bran fraction of wheat and rye, but only in low concentrations in the endosperm. Because white … Continue reading

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B12 and Folate Prevent Cognitive Decline

Cognitive decline is a common disorder associated with ageing, with a prevalence of between 5 to 30%. Effective strategies to prevent cognitive decline involving nutrition have centred around the use of B vitamins, following evidence that some B vitamin may … Continue reading

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Red Meat Associated with Renal Cancer

Evidence linking red meat consumption to disease is controversial because studies have been inconsistent in their findings. For example, while some studies show an association between high intakes of red meat and cancer, other studies show no such association. The … Continue reading

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Homocysteine and Birth Size

That high levels of plasma homocysteine could cause an increase in the risk of cardiovascular disease was first hypothesised by Kilmer McKully in the late 1960’s. Since that time, a large body of research has supported the view that homocysteine … Continue reading

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Vitamin D and Mortality Risk

Vitamin D has traditionally been associated solely with the classic deficiency diseases of osteomalacia and rickets in adults and children, respectively.  However, this viewpoint has been challenged with recent researcher suggesting that vitamin D plays a much wider role in … Continue reading

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Taste Development – Sodium Chloride

Salt is one of the main human tastes and is known to be a strong driver of food selection in adults. In nutrition, salt principally refers to sodium chloride, but can also include the similarly tasting potassium chloride that is … Continue reading

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Yet More Evidence – Dietary Calcium Causes Weight Loss

Epidemiological research shows an inverse association between body weight and calcium intake. From this research the cause and effect of the relationship cannot be attributed. However, animal studies and clinical trials have shown that administration of higher intakes of dairy … Continue reading

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The SGLT1 Cotransporter and Gastric Emptying

Gastric emptying may be an important determinant of the glycaemic effect of food. Because lower a glycaemic load is associated with protection from weight gain, diabetes and cardiovascular disease, nutritional factors that can inhibit or delay gastric emptying are of … Continue reading

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Plasma Levels of Micronutrients: Are they Reliable During Disease?

Much of the work performed to determine the normal range of plasma micronutrients was undertaken in healthy subjects. This information was obtained from depletion studies of single nutrients, and has been used to compile many of the nutritional guides for … Continue reading

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