Adults who eat more dietary cholesterol—such as that in eggs—have a significantly higher risk of cardiovascular disease and of death from any cause, a new study reports.
There will be almost ten billion people living on Earth by 2050 and two billion of them will be over the age of 60. Growing old is the primary risk factor for multiple chronic and life threatening conditions such as diabetes or cardiovascular disease. This burdensome morbidity is the most distressing aspect of old age – compromising individual independence and straining collective healthcare systems.
In 2018, I’ll quit smoking, really. And I’ll stop drinking alcohol, at least for a while… The first month of the year is traditionally a time for healthy resolutions. Many in the United Kingdom start off with “Dry January”, the idea being to foreswear alcohol completely in the month following the festive season. (Whether there are health benefits or not is another question)
Only 20 years ago butter was the public villain – contributing to raised cholesterol levels and public concern over an increased risk of heart disease. Now this public perception seems to have been reversed, and reality cooking shows seem to use butter in every recipe. But what has caused this shift in perceptions and is it based on scientific evidence?
The thought of a cupcake, skillfully frosted with fluffy vanilla icing, may put a smile on your face, but research suggests that, in the long term, a sweet tooth may turn that smile into a frown – but not for the reasons you think. In a new study, published in Scientific Reports, my colleagues and I found a link between a diet high in sugar and common mental disorders.
Our recent article published in the Medical Journal of Australia found that Australian and European soft drinks contained higher concentrations of glucose, and less fructose, than soft drinks in the United States. The total glucose concentration of Australian soft drinks was on average 22% higher than in US formulations.
Most people say that if there is a healthy choice on a menu they will take it. But observations and research show this is generally not the case. Instead, people tend to make choices based on how food tastes. Typically, the more sugar, salt and fat in the food, the more we will like it. Genetics, experience and environment also influence our perception of food and the consumption choices we make.