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Algal oil as a possible source of omega-3 fatty acid DHA to improve blood lipids in people without heart disease

Supplementation with the omega-3 fatty acid docosahexaenoic acid (DHA) from algal oil may lower blood triglycerides (TG) and increase both high-density (HDL) and low-density lipoprotein (LDL) cholesterol in people without coronary heart disease (CHD). These are the results of a recent meta-analysis by US researchers from the Cleveland Clinic, Harvard School of Public Health, and Brigham and Women’s Hospital.

Eating any food sources of omega-3 fats may be beneficial for health

Eating plant sources of omega-3 fatty acids may be as beneficial for health as eating fish sources of omega-3 fatty acids, suggests a study published in the American Journal of Clinical Nutrition.

Quality of fat during infancy seems more important than quantity

The quality of dietary fat intake in infants may be associated with a reduction in total and LDL (bad) cholesterol in early life, especially in girls, suggests a new study published in the European Journal of Clinical Nutrition.

Macadamia nuts may benefit people with elevated cholesterol levels

Daily consumption of a handful of Macadamia nuts for five weeks helped individuals with elevated cholesterol to significantly improve their blood lipid and cholesterol profile. These findings support further the previously reported heart-healthy effects of nuts such as walnuts or almonds.

The Benefits Of Olive Oil On Diabetes Prevention

Scientists of the University of Jaen, members of the ‘Peptides and peptidases’ research group of the Faculty of Experimental Sciences, are working on the protective effects exerted by olive oil on an animal model of diabetes and on the role of the different components of the renin-angiotensin-aldosterone system (SRAA). This is the first study of its kind that is carried out in Spain.

Trends in diet, serum cholesterol and BMI among Swedish adults

Researchers in Sweden have used data from one of the largest databases in the world on dietary intake to identify 25-year trends in diet, cholesterol and body mass index (BMI) among adults living in northern Sweden. The findings hint at the importance of following official dietary guidelines rather than popular diet fashions.

Inconsistent evidence to support a link between obesity and claimed food addiction

In a recent review, researchers from the University of Cambridge, UK, closely examined the widely claimed link between obesity and addiction. They demonstrated that the evidence for food addiction in humans is limited, and that there are issues with the usefulness of the current food addiction model which need to be addressed.

Eating a combination of cholesterol-lowering foods may reduce LDL (bad) cholesterol levels

People who ate a combination of recognised cholesterol-lowering foods for 6 months more effectively lowered their LDL (or bad) cholesterol than those who consumed a therapeutic low-saturated fat diet. These are the findings published in the Journal of the American Medical Association by a team of Canadian researchers.

Study shows no association between dietary saturated fats and cardiovascular disease risk

A reduction in dietary saturated fatty acids has generally been acknowledged to improve cardiovascular health, but in a recently published study, no link could be established between intake levels of saturated fatty acids and a risk for cardiovascular disease.

What determines the nutrition knowledge of food shoppers across Europe?

Researchers from Aarhus University, Denmark, and the European Food Information Council (EUFIC) have analysed socio-demographic and attitudinal determinants of nutrition knowledge of food shoppers from six European countries: UK, Sweden, France, Germany, Poland, and Hungary. Main findings include social grade, country of residence and age to directly influence participants’ nutrition knowledge. Furthermore, older people, women and respondents of a higher socio-economic status showed a more active interest in healthy eating. The use of expert sources (physicians, dieticians and health associations) had only a small effect on how low or high the measured nutrition knowledge of participants in this study was.