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dimanche 26 juillet 2015

Eggs and CVD

Dietary cholesterol and cardiovascular disease: a systematic review and meta-analysis1,2,3

  1. Elizabeth J Johnson5,*
  1. 4Tufts Clinical Evidence Synthesis Center, Tufts Medical Center, Boston, MA, and
  2. 5Jean Mayer USDA Human Nutrition, Research Center on Aging at Tufts University, Boston, MA
  1. *To whom correspondence should be addressed. E-mail:
  • 1 Supported by USDA agreement 1950-51000-073 and the American Egg Board, Egg Nutrition Center.
  • 2 The funders did not have a role in the study selection, quality assessment, data synthesis, or manuscript preparation.
  • 3 Supplemental Tables 1–10 and Supplemental Figures 1–14 are available from the “Supplemental data” link in the online posting of the article and from the same link in the online table of contents at


Background: Dietary cholesterol has been suggested to increase the risk of cardiovascular disease (CVD), which has led to US recommendations to reduce cholesterol intake.
Objective: The authors examine the effects of dietary cholesterol on CVD risk in healthy adults by using systematic review and meta-analysis.
Design: MEDLINE, Cochrane Central, and Commonwealth Agricultural Bureau Abstracts databases were searched through December 2013 for prospective studies that quantified dietary cholesterol. Investigators independently screened citations and verified extracted data on study and participant characteristics, outcomes, and quality. Random-effect models meta-analysis was used when at least 3 studies reported the same CVD outcome.
Results: Forty studies (17 cohorts in 19 publications with 361,923 subjects and 19 trials in 21 publications with 632 subjects) published between 1979 and 2013 were eligible for review. Dietary cholesterol was not statistically significantly associated with any coronary artery disease (4 cohorts; no summary RR), ischemic stroke (4 cohorts; summary RR: 1.13; 95% CI: 0.99, 1.28), or hemorrhagic stroke (3 cohorts; summary RR: 1.09; 95% CI: 0.79, 1.50). Dietary cholesterol statistically significantly increased both serum total cholesterol (17 trials; net change: 11.2 mg/dL; 95% CI: 6.4, 15.9) and low-density lipoprotein (LDL) cholesterol (14 trials; net change: 6.7 mg/dL; 95% CI: 1.7, 11.7). Increases in LDL cholesterol were no longer statistically significant when intervention doses exceeded 900 mg/d. Dietary cholesterol also statistically significantly increased serum high-density lipoprotein cholesterol (13 trials; net change: 3.2 mg/dL; 95% CI: 0.9, 9.7) and the LDL to high-density lipoprotein ratio (5 trials; net change: 0.2; 95% CI: 0.0, 0.3). Dietary cholesterol did not statistically significantly change serum triglycerides or very-low-density lipoprotein concentrations.
Conclusion: Reviewed studies were heterogeneous and lacked the methodologic rigor to draw any conclusions regarding the effects of dietary cholesterol on CVD risk. Carefully adjusted and well-conducted cohort studies would be useful to identify the relative effects of dietary cholesterol on CVD risk.

Protein requirements

The worst is never certain: honey bees are back

mardi 21 juillet 2015

Is it lactose? Galactose, bovine somatotropin or mRNA of milk?

Read the comment on Michaelsson's paper in the BMJ

And never forget that milk is not only a food but a genomic program injected per os in the baby to grow.

And some general news about cow milk and pseudo-milks

Artificial lighting

Conditions of existence

Metabolism of ketones

Pseudoscience of dietary supplements

lundi 20 juillet 2015

Sugar is cheaper and cheaper

Myth of detoxification

Some advices about sport

I have tried to edit the most important advices in short words
No pain no gain
No muscle no speed
No fitness no endurance

But it is not enough.

To improve your health and power of healing
No intermittent fasting no new stem cells

To decrease inflammation
No fat no decrease in inflammation
I need to explain that, if you train hard you will eat some carbs and on free days you should try ketone production by stopping carbs (not only added sugars) and fueling your body with fats.
You only need to eat them in whole food obviously, olives, avocados, nuts, fat fishes and fat free range grassfed cattle and butter instead of oils...

No whole foods no nutrition only calories

jeudi 16 juillet 2015

When advertising a paper could lead to falsely demonize eggs...

In a recent Eurekalert the University of Montreal reported the interesting work of Stéphanie Fulton in Neuropsychopharmacolgy. I haven't still read the paper in details but the data in the abstract are in complete contradiction with the comparison entitling the Eurekalert news...
Fried eggs are not a high fat diet component.
You don't believe me?
Look at the data from the USDA database:

Macronutrients for 100g:

Water g 69.47
Energy kcal 196
Protein g 13.61
Total lipid (fat) g 14.84
Carbohydrate, by difference g 0.83
Fiber, total dietary g 0.0
Sugars, total g 0.40

Fatty acids, total saturated g 4.323
Fatty acids, total monounsaturated g 6.182
Fatty acids, total polyunsaturated g 3.251
Fatty acids, total trans g 0.041
Cholesterol mg 401

4,323/14,84= 29% of sat fats,
42% of monounsaturated
22% of PUFA.
So eggs even fried are not a good source of Sat Fats but on the contrary a source of monounsaturated fatty acids. And monounsaturated is the fatty acid in the diet which do not provoke a dysfunctioning dopamine system...
One have to eat 29 eggs per a day to maintain this proportion of sat fats...
So the study of Fulton on rats is quite difficult to imagine in human and seems to be an example of a paper which wants to prove too much about sat fats so that it becomes unreal.

Plain sugar and cancer imaging


mercredi 15 juillet 2015

Brazil nuts

I will study the quality of this paper

The anti-meat war becomes academic

Even written by a prestigious team it is not evidence based to assess that unprocessed meat in unhealthy...

Synergistic action of nutrients in prostate cancer prevention

Fig. 4. 
Synergistic inhibition of androgen signaling by combinations of phytonutrients. (A and B) LNCaP cells were transiently transfected with the AnRE-LUC reporter and renilla luciferase as in Fig. 3A, stimulated with DHT and treated with the compounds alone or in the indicated combinations. Results are presented as % inhibition relative to the effect of DHT alone. The horizontal lines in the various combinations represent the sum of the inhibitory effects of individual compounds. A representative experiment out of 3 experiments performed in triplicates is presented. Concentrations of the different compounds were: curcumin (2.5 μm in (A) or 1.25 μm in (B)), vitamin E (200 μm), tomato extract (4 μm lycopene), EPA/DHA (500 μm). (C) LNCaP cells were treated as shown in Fig. 3B and supplemented with the different compounds alone or in combinations. PSA protein level was measured in the medium as in Fig. 3B and the results are presented as % inhibition relative to the effect of DHT alone. A representative experiment out of 3 experiments performed in triplicates is presented. Concentrations of the different compounds were: curcumin, 5 μM, vitamin E, 100 μM, lycopene 4 μM.

This paper is a new proof that cancer prevention couldn't be done by increasing one micronutrient through supplementation.

The thrifty genotype

Milk a growth formula diabetogenic in adults

High GI foods and depression

vendredi 3 juillet 2015

Sugar addiction

Bread and exorphins

Check Na/K ratio instead of only the amount of NaCl

And the ancestral ratio Raw/Processed foods is a very good index of a healthy Na/K ratio.

Diet Heart hypothesis

Do you agree with their model?

Yes, there is a great confusion among people about what is actually healthy

One key compute the ration Raw/Processed foods in your trolley.

Lift the ban on total fat consumption

Eco-labels could 'overwhelm' consumers - study
Too much of a "good" thing is confusing, instead compute your raw/processed foods ratio!

Fish raw or frozen but not cooked or prepared... = raw

Trans fats: good news are very late

 Bassett, C. M. C.; Edel, A. L.; Patenaude, A. F.; McCullough, R. S.; Blackwood, D. P.; Chouinard, P. Y.; Paquin, P.; Lamarche, B.; Pierce, G. N. (Jan 2010). "Dietary Vaccenic Acid Has Antiatherogenic Effects in LDLr-/- Mice". The Journal of Nutrition 140 (1): 18–24. doi:10.3945/jn.109.105163.

High fat Diet in mice with deficient mitochondria

Interval training

jeudi 2 juillet 2015

Added sugars: glucose and fructose differ and here is why

Pure glucose do not exist in the wild. Other simple sugars are present in fruit, honey, and milk. They are frequently disaccharides like lactose (Glu-Gal), saccharose (Glu-Fru), so their hydrolysis leads to glucose, galactose or fructose.
Glucose is less sweet than fructose but is rewarding brain centers, fructose is less rewarding but differ in the metabolic pathway and galactose is prooxidant.

[Figure Images/bjn0960056f1.gif]
Fig. 1. Changes in 13C:12C in expired CO2 in response to exercise with ingestion of placebo and 13C-labelled hexoses (means and their standard errors; n 6). ‡Values were significantly different from those for glucose and fructose (P<0 fructose="" galactose.="" glucose="" placebo="" span="">

About  galactose:
"In summary, the importance of normal galactose metabolism was recognized well over 30 years ago when researchers began their pioneering efforts on the four enzymes of the Leloir pathway (4255152). Since that time an enormous amount of biochemical, kinetic, and structural data has been generated on these fascinating enzymes. Interestingly, in the past it has been speculated that enzymes within a given metabolic pathway evolved from one another because of the need to accommodate similar substrates (53). Clearly this is not the case for enzymes of the Leloir pathway. Indeed, questions remain regarding the evolutionary history of this important metabolic cycle."

Milk and contaminants

Nutrition facts


Cholestérol changeons d'approche...

In the labyrinth of clinical trials about vegetable oils and CVD

mercredi 1 juillet 2015

Clinical trial: w3 and B vitamins in eldetly

Une tribune pour la santé publique

Pâte à tartiner Malakoff

Bien évidemment ce n'est pas l'huile de colza qui l'améliore mais la réduction modérée du sucre ajouté.
Même à ce niveau de sucre ajouté (32,7%) c'est trop sucré à mon goût et surtout par rapport aux effets du sucre sur notre métabolisme.
Enfin pas d'étiquette nutritionnelle avec les différents nutriments pour 100g...