Wednesday, 21 August 2019

An award for one of our papers!

Inflammation, not Cholesterol, Is a Cause of Chronic Disease

Authors: Alexandros Tsoupras, Ronan Lordan and Ioannis Zabetakis

Award: The value of the Award is 700 Swiss Francs and one free publication quota

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Full information on these awards is available here.

Wednesday, 5 June 2019

Changes in plasma phospholipid fatty acid profiles over 13 years and correlates of change: European Prospective Investigation into Cancer and Nutrition-Norfolk Study

Associations between changes in food groups and changes in plasma fatty acid groups from 1993–1997 to 1998–2000 (between study health checks 1 and 2): European Prospective Investigation into Cancer and Nutrition-Norfolk Study. Mixed-effects linear regression models were used in the analyses. Each value represents a mean relative difference (%) in change/y in mol% of each fatty acid group, per 1-standard serving/d/y increase in food groups (*P < 0.05 and **P < 0.01). Red and blue boxes indicate positive and negative associations, respectively, of change/y in food consumption with change/y in mol% of fatty acids. Mean annual changes in mol% of each fatty acid group are presented in the top row (above the box). Serving sizes were defined as 10 g/d for margarine, liver, nuts, and seeds; as 1 g/d for vegetable oil and 10 units/wk for alcohol; and as 100 g/d for the other food groups. All the estimates were mutually adjusted for changes in food groups and baseline consumption levels of those foods, and adjusted for baseline levels of the given fatty acid and other potential confounders (see Methods text for detail). TFA, trans-fatty acids.

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this is an interesting study of changes in plasma fatty acid changes over 13 years.

Adjusted for confounders, fatty acid concentrations decreased for odd-chain SFAs (annual percentage difference in mol percentage: −0.63%), even-chain SFAs (−0.05%), n–6 PUFAs (−0.25%), and TFAs (−7.84%). In contrast, concentrations increased for marine n–3 PUFAs (1.28%) and MUFAs (0.45%), but there were no changes in very-long-chain SFAs or plant n–3 PUFA. Changes in fatty acid levels were associated with consumption of different food groups. For example, a mean 100 g/d increase in fatty fish intake was associated with a 19.3% greater annual increase in marine n–3 PUFAs.
Even-chain SFAs and TFAs declined and marine n–3 PUFAs increased over time. These changes were partially explained by changes in dietary habits, and could potentially help interpret associations of baseline fatty acid composition with future disease risk.

Monday, 20 May 2019

new paper from our group

Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities 

Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland
Author to whom correspondence should be addressed.
Foods 2019, 8(5), 171; (registering DOI)
Received: 24 April 2019 / Revised: 14 May 2019 / Accepted: 19 May 2019 / Published: 20 May 2019 
the full text is here.

Friday, 22 February 2019

our new book

This morning, our new baby (i.e. book) arrived with the post.

The Impact of Nutrition and Statins on Cardiovascular Diseases presents a summary of the background information and published research on the role of food in inhibiting the development of cardiovascular diseases. Written from a food science, food chemistry, and food biochemistry perspective, the book provides insights on the origin of cardiovascular diseases, an analysis of statin therapy, their side effects, and the role of dietary intervention as an alternative solution to preventing cardiovascular diseases. It focuses on the efficacy of nutrition and statins to address inflammation and inhibit the onset of disease, while also providing nutrition information and suggested dietary interventions.

In the book, we write about the value of nutrition and statins on cardiovascular diseases. We have a critical stance on statins. Hope you find it of some interest.

Thursday, 7 February 2019

new paper from our team: The Potential Role of Dietary Platelet-Activating Factor Inhibitors in Cancer Prevention and Treatment

The Potential Role of Dietary Platelet-Activating Factor Inhibitors in Cancer Prevention and Treatment

Advances in Nutrition, nmy090,
Published:05 February 2019


Cancer is the second leading cause of mortality worldwide. The role of unresolved inflammation in cancer progression and metastasis is well established. Platelet-activating factor (PAF) is a key proinflammatory mediator in the initiation and progression of cancer. Evidence suggests that PAF is integral to suppression of the immune system and promotion of metastasis and tumor growth by altering local angiogenic and cytokine networks. Interactions between PAF and its receptor may have a role in various digestive, skin, and hormone-dependent cancers. Diet plays a critical role in the prevention of cancer and its treatment. Research indicates that the Mediterranean diet may reduce the incidence of several cancers in which dietary PAF inhibitors have a role. Dietary PAF inhibitors such as polar lipids have demonstrated inhibitory effects against the physiological actions of PAF in cancer and other chronic inflammatory conditions in vitro and in vivo. In addition, experimental models of radiotherapy and chemotherapy demonstrate that inhibition of PAF as adjuvant therapy may lead to more favorable outcomes. Although promising, there is limited evidence on the potential benefits of dietary PAF inhibitors on cancer prevention or treatment. Therefore, further extensive research is required to assess the effects of various dietary factors and PAF inhibitors and to elucidate the mechanisms in prevention of cancer progression and metastasis at a molecular level.