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Cholesterol has long been seen as a key culprit in cardiovascular disease. While it’s true that cholesterol does play a role, not all cholesterol is bad for us. There are two main types of cholesterol. The first type is low-density lipoprotein or LDL cholesterol. This is often referred to as the “bad” cholesterol because it causes fat to…
Although people tend to think that bacteria are harmful germs that spoil food or make you ill, there are many bacteria that are good for our health. Your gut digests and absorbs food and naturally contains trillions of microorganisms (e.g. bacteria) that are important for helping us stay healthy. Probiotics are ‘good’ microorganisms found in…
When the days shorten and the sun sinks low in the sky, that familiar winter slump sets in. There’s a fundamental reason for this seasonal fatigue: low levels of vitamin D – the “sunshine vitamin”. People in the UK simply can’t make enough of this vital nutrient from sunlight during winter, which is why many are…
Abstract Purpose Globally adults are not consuming enough fibre. One barrier to higher fibre intake may be the experience or expectation of gastrointestinal (GI) symptoms including flatulence, bloating and abdominal pain. Identifying experiences of GI symptoms and perceptions of the role foods play could inform dietary advice to increase fibre consumption. Methods An online questionnaire…
Abstract Purpose To determine the association between red meat (RM), processed red meat (PRM) and total red and processed red meat (TRPRM) consumption on nutritional adequacy and markers of health and cardio-metabolic diseases in British adults. Methods In this cross-sectional study of adults (19–64 y) from the National Diet and Nutrition Survey (NDNS) (n = 1758), RM…
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