BackgroundAlzheimer’s disease (AD) is a neurodegenerative disorder with increasing prevalence due to population aging. Eggs provide many nutrients important for brain health, including choline, omega-3 fatty acids, and lutein. Emerging evidence suggests that frequent egg consumption may improve cognitive performance on verbal tests, but whether consumption influences the risk of Alzheimer’s dementia and AD is… Continue reading Association of #Egg Intake With #Alzheimer’s #Dementia Risk in #Older Adults: The Rush #Memory and Aging Project
Tag: eggs
#Egg Consumption: Trends Over 48 Years, Patterns Across the Lifespan, and Predictors of Intake
Background/Objectives: Eggs are an excellent nutritional source. However, historical associations of dietary cholesterol with serum cholesterol and cardiovascular disease, along with restrictive dietary guidelines may have been barriers to egg consumption. This study examines trends over time, patterns, and predictors of egg consumption in individuals followed for 48 years, and current barriers to usage. Methods:… Continue reading #Egg Consumption: Trends Over 48 Years, Patterns Across the Lifespan, and Predictors of Intake
An #Egg-Derived Sulfated N-Acetyllactosamine Glycan Is an Antigenic Decoy of Influenza Virus #Vaccines
Influenza viruses grown in eggs for the purposes of vaccine generation often acquire mutations during egg adaptation or possess different glycosylation patterns than viruses circulating among humans. Here, we report that seasonal influenza virus vaccines possess an egg-derived glycan that is an antigenic decoy, with egg-binding MAbs reacting with a sulfated N-acetyllactosamine (LacNAc). Half of… Continue reading An #Egg-Derived Sulfated N-Acetyllactosamine Glycan Is an Antigenic Decoy of Influenza Virus #Vaccines
The associations of major #foods and fibre with risks of ischaemic and haemorrhagic #stroke: a prospective study of 418 329 participants in the EPIC cohort across nine European countries
..For ischaemic stroke (4281 cases), lower risks were observed with higher consumption of fruit and vegetables combined (HR; 95% CI per 200 g/day higher intake, 0.87; 0.82–0.93, P-trend < 0.001), dietary fibre (per 10 g/day, 0.77; 0.69–0.86, P-trend < 0.001), milk (per 200 g/day, 0.95; 0.91–0.99, P-trend = 0.02), yogurt (per 100 g/day, 0.91; 0.85–0.97, P-trend = 0.004), and cheese (per 30 g/day, 0.88; 0.81–0.97, P-trend = 0.008), while higher… Continue reading The associations of major #foods and fibre with risks of ischaemic and haemorrhagic #stroke: a prospective study of 418 329 participants in the EPIC cohort across nine European countries
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