Cardiovascular

Eggs are a rich source of protein and several essential nutrients. Emerging evidence suggests that eating eggs is associated with improved diet quality and greater sense of fullness after meals, and may be associated with better weight management. In addition, substances found in egg yolk may help to prevent age-related loss of sight. Recent farm improvements have raised standards in the safety of eggs, with reductions in Salmonella contamination seen in many parts of Europe.

High consumption of sodium, one of the components in table salt, is a well-established risk factor for high blood pressure and cardiovascular diseases. Reducing intakes to recommended levels would benefit public health and therefore efforts to achieve this are being made by national authorities, non-governmental organisations and food industry.

Physical fitness in childhood and adolescence is a strong indicator for present and future cardiovascular, metabolic, skeletal and mental health. To aid in the development of screening protocols that could help identify young people most in need of improved fitness, researchers from the HELENA project have derived age and sex specific normative values for physical fitness in European adolescents.

Will caffeinated drinks make you dehydrated? Should you limit egg consumption or avoid cooking vegetables? Can eating certain nutrients at certain times of the day help you lose weight? Fact is not always easy to distinguish from fiction.

Emerging research suggests some saturated fats carry out important functions in the body. However, this does not counteract the advice that people should reduce saturated fat consumption.

The beneficial effects of consuming omega-3 fatty acids are well publicised, but omega-6 fatty acids feature far less in the news. So what are fatty acids and why is it important that we get the balance right?