March 2017 Issue
Research Roundup: March 2017
Eggs May Reduce Stroke Risk
Eating up to one egg a day has been shown to have no association with heart disease, yet it may reduce risk of stroke by 12%, research shows. The meta-analysis, which included studies between 1982 and 2015 focused on the relationship between egg intake and heart disease (276,000 people) and stroke (308,000 people). One large egg boasts 6 grams of high-quality protein and antioxidants lutein and zeaxanthin, found within the egg yolk, as well as vitamins E, D, and A.
(Journal of the American College of Nutrition, October 2016)
Low FODMAP Diet Relieves IBS Symptoms
People with IBS (irritable bowel syndrome) with diarrhea experienced significant relief from symptoms and pain when they followed a low FODMAP diet, researchers say. A low FODMAP (fermentable oligo-, di-, and monosaccharides and polyols) diet restricts foods high in certain carbohydrates that aren’t absorbed well by the body, but quickly ferment, causing gas and excess liquid. Study participants followed either a low FODMAP diet or dietary recommendations for IBS. Fifty-two percent of those on the low FODMAP diet reported adequate relief, compared to 41% on the other diet.
(American Journal of Gastroenterology, October 2016)
Omega-6 Omega-3 Fatty Acid Ratio Linked to Obesity
An imbalance of omega-6 and omega-3 fatty acids may increase the risk of weight gain and inflammation, researchers say. Scientific evidence shows that calories from omega-6 fatty acids cause inflammation and blood clotting, and they influence fat development, while omega-3s fight inflammation and clotting. The omega-6 to omega-3 ratio of the typical Western diet is 16:1. Researchers recommend governments focus on this current science in creating future nutrition policies.
(Open Heart, September 2016)