Eggs: Healthy or Risky? A Review of Evidence from High Quality Studies on Hen's Eggs.

Hen's eggs (from ) provide choline, folate, vitamin D, iodine, B vitamins and high-quality protein and are no longer viewed by national bodies as a risk factor for hypercholesterolaemia and cardiovascular disease (CVD). Yet, questions remain about the benefits and risks of eating eggs regularly. This review evaluates recent high-quality evidence from randomised controlled trials (RCT) and meta-analyses of observational studies and considers new areas of interest, such as weight management, protein metabolism, allergy risk and sustainability.

Dietitians' and nutritionists' knowledge and views on aspects of health claims regulation in the UK: Do we inadvertently shoot the messenger?

Article 12(c) of the Nutrition and Health Claims Regulation (NHCR) prohibits authorised health claims in consumer-facing commercial communications which make reference to the recommendations of individual doctors or health professionals. However, this has been controversial amongst dietitians and nutritionists who work in commercial settings. Given the lack of empirical data, a survey was conducted amongst UK-based nutrition professionals to assess their knowledge of, and attitudes to, Article 12(c).

Microbiota and probiotics: chances and challenges - a symposium report.

The 10th International Yakult Symposium was held in Milan, Italy, on 13-14 October 2022. Two keynote lectures covered the crewed journey to space and its implications for the human microbiome, and how current regulatory systems can be adapted and updated to ensure the safety of microorganisms used as probiotics or food processing ingredients. The remaining lectures were split into sections entitled "Chances" and "Challenges.

Promoting and disseminating consistent and effective nutrition messages: challenges and opportunities.

Nutrition messages are a central part of policy making as well as communication via product information, advertising, healthcare advice and lifestyle campaigns. However, with amplified information (and misinformation) from a growing number of sources, inconsistent and conflicting food landscapes, and limited engagement from the public, nutrition messaging tensions have become more accentuated than previously. In this review, we focus on the challenges facing those wishing to effect dietary change through communication; and identify opportunities and future research questions Beginning with a new working definition and taxonomy for the term ‘nutrition message’, we consider the evolution of public health nutrition messages from the past century and discuss which types of messages may be more effective.

Interpretation of observational studies: the good, the bad and the sensational.

A Nutrition Society member-led meeting was held online on 18th January 2021 to discuss the role of observational studies in developing public health policy and dietary guidelines. In addition, participants debated media reporting of observational studies and the implications for public perception and trust in science. Speakers outlined the benefits of observational studies and how they fit within the suite of research tools available for estimating dietary intakes and determining their impact on health and disease risk.

Fruit Juices: Are They Helpful or Harmful? An Evidence Review.

Dietary guidelines often deal with 100% fruit juice (FJ) inconsistently because it represents a source of free sugars. However, FJ also provides bioavailable micronutrients and plant bioactives at levels similar to those found in whole fruits. The present review weighs up the evidence from high-quality studies investigating a potential health harm for FJ against evidence from studies which indicate a potential health benefit.

Food science and food ingredients: the need for reliable scientific approaches and correct communication, Florence, 24 March 2015.

This report summarises the proceedings of a conference organised by the Italian Association of Hospital Cardiologists. The aim was to consider the process by which dietary guidelines (DG) are developed and the quality of evidence underpinning these guidelines, as well as debating whether or not this has resulted in DG that are effective in terms of health improvement. Key points were a caution about false positives in research, the importance of holistic DG rather than single nutrient targets, the need for appropriate disease endpoints in studies and control of confounders, a plea for less reliance on observational studies which cannot address cause-and-effect relationships and a need to bear in mind unintended consequences.

Fluoride in the UK diet.

Fluoride is a naturally occurring mineral that can be obtained from foods and fluids originating from soils containing fluoride, as well as by drinking water that has been fluoridated. While consuming adequate fluoride intake can deliver benefits for dental and bone health, there have been concerns that excessive fluoride intake could lead to dental fluorosis, or even cause harm to bones. This article considers the balance of evidence in this area, and discusses the benefits and potential risks of fluoride in the UK diet.

A novel topical ingredient derived from seaweed significantly reduces symptoms of acne vulgaris: a general literature review.

Currently, benzoyl peroxide, antibiotics, and retinoids are the mainstay topical treatments for acne vulgaris. However, potential benefits may be offered by natural, marine-derived ingredients, such as those derived from brown seaweed (Laminaria digitata). This article will review the available literature on two ingredients; "seaweed oligosaccharides," which are those derived from the polysaccharide membrane of Laminaria digitata, and a novel seaweed oligosaccharide-zinc complex (SOZC) (Phycosaccharide AC, The Mentholatum Company, East Kilbride, UK).

Dietary approaches to promote bone health in adults.

Osteoporosis is a major public health issue, affecting around three million people in the UK. Several lifestyle factors play a role in the development of the condition, including low physical activity, smoking, excess alcohol consumption and low intakes of bone health nutrients. The most important of these nutrients are vitamin D and calcium, which work in combination to strengthen and stabilise bone tissue.

Value of eggs during pregnancy and early childhood.

The maternal diet is believed to influence infant health, as does diet in early life following the introduction of solid foods. Eggs, commonly available and low in cost, contain nutrients that may be of benefit during pregnancy as well as during weaning. Key nutrients include vitamin D, folate, iodine, selenium and long-chain n-3 polyunsaturated fatty acids (omega-3 fatty acids).

The role of red meat in a balanced diet.

Lean red meat is rich in essential nutrients, such as iron and zinc. Recent changes in farming practice have lowered the fat content of meat significantly. Observational studies have associated high meat consumption with negative health outcomes, but these studies have limitations.

Black tea is not significantly different from water in the maintenance of normal hydration in human subjects: results from a randomised controlled trial.

There is a belief that caffeinated drinks, such as tea, may adversely affect hydration. This was investigated in a randomised controlled trial. Healthy resting males (n 21) were recruited from the general population.

Recommendations for the use of eggs in the diet.

Recommendations about consuming eggs have evolved over the past few years resulting in some confusion. This article reports on changes to egg consumption recommendations with respect to heart disease risk, and reviews the evidence for the nutritional benefits and potential health outcomes associated with regular egg consumption. Data from the National Diet and Nutrition Survey are used to highlight how eggs can best be incorporated into a healthy diet.

Can pure fruit and vegetable juices protect against cancer and cardiovascular disease too? A review of the evidence.

While it is widely accepted that fruit and vegetables (F&V) lower the risk of cancer, and cardiovascular disease (CVD), the role of pure fruit and vegetable (PFV) juices is often downplayed. This review poses two questions: Are the protective benefits of F&V dependent upon constituents lacking in PFV juices (e.g.

Health benefits of omega-3 fatty acids.

Evidence suggests that omega-3 polyunsaturated fatty acids play an integral role in cell membrane function and development of the brain and eyes. Optimising intake appears to confer many benefits, including reduced risk of heart disease and possibly a reduced likelihood of behavioural problems, depression and inflammatory conditions such as rheumatoid arthritis. Although there is some disagreement on what level of intake is optimal, British diets are low in omega-3 fatty acids.

Obesity in children.

This article reviews the causes of childhood obesity and suggests different approaches to treatment and prevention.