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Current Articles
06 June 2005
The Combination of High Fruit and Vegetable and Low Saturated Fat Intakes is More Protective Against Mortality in Aging Men than is Either Alone: The Baltimore Longitudinal Study of Aging
Saturated fat (SF) intake contributes to the risk of coronary heart disease (CHD) mortality. Recently, the protective effects of fruit and vegetable (FV) intake on both CHD and all-cause mortality were documented. However, individuals consuming more FV may be displacing higher-fat foods. Therefore, we investigated the individual and combined effects of FV and SF consumption on total and CHD mortality among 501 initially healthy men in the Baltimore Longitudinal Study of Aging (BLSA).
06 June 2005
Meta-Analysis of the Effects of Soy Protein Containing Isoflavones on the Lipid Profile
Convincing evidence shows that soy protein intake has beneficial effects on lipid changes, but it is unclear which components of soy protein are responsible. We conducted a meta-analysis to identify and quantify the effects of soy protein containing isoflavones on the lipid profile.
06 June 2005
Meat Consumption and Risk of Colorectal Cancer
Consumption of red and processed meat has been associated with colorectal cancer in many but not all epidemiological studies; few studies have examined risk in relation to long-term meat intake or the association of meat with rectal cancer.
15 March 2005
Protective Effects of High Dietary Potassium: Nutritional and Metabolic Aspects
Potassium (K+) requirements have been largely overlooked because severe deficiencies are uncommon due to the ubiquity of this element in foods. However, a transition toward modern (“Westernized”) diets has led to a substantial decline of K+ intake compared with traditional food habits, and a large fraction of the population might now have suboptimal K+ intake.
Archived articles...
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