Tips for Health and Longevity: My Take on the Evidence

It is often thought that eggs should not form part of a ‘heart-healthy’ diet due to their high cholesterol content. However, research has disproven this by suggesting their consumption favourably modifies lipoprotein concentration and particle profile. A recent study by DiMarco et al. concluded that egg consumption may also improve HDL function, enhancing reverse cholesterol transport, and increase carotenoid concentration, offering antioxidant effects [1]. From discussing these findings within wider research, it could be stated that regularly consuming eggs as part of a balanced diet may offer cardioprotective effects and reduce risk of CVD. In the UK it is estimated that 34.5 million eggs are consumed every day, creating a market that is worth £947m [2]. As low energy density and nutrient rich foods, eggs provide only 3% of daily caloric intake but all nine essential and nine non-essential amino acids, 70mg of long chain omega-3 polynsaturated fatty acids, primarily in the form

Currently over 2% of UK adults suffer from age-related macular degeneration (AMD) [1], which causes progressive loss of central vision. However,  prevalence is estimated to rise by one third by 2020  [1] due to  the increasing proportion of elderly individuals within the population . As the condition cannot be cured, there is great interest in the contribution dietary components may have in preventing loss of visual function. A recently published study by Wu et al. suggested that high intake of ɑ-linolenic acid increased risk of intermediate AMD yet was not associated with the advanced form, but that the observed effect may have been modified by the amount of the trans form in the diet  [2] . From discussing their results in the context of wider research it has been concluded that no recommendation should be made to reduce dietary intake of ɑ-linolenic acid , yet limiting consumption of the trans form may be beneficial. It has also been found that increased intake of long chain omega

Colorectal cancer is one of the most frequently diagnosed types of cancer in the UK, particularly within those aged over 65 years , and is the second biggest contributor to cancer deaths [1] .  Associations between nutrition and risk of colorectal cancer frequently focus on reducing consumption of red or processed meat or increasing dietary fibre, however a study by Gylling et al. has suggested that vitamin B6 status is also of importance  [2] . From discussing their findings in the context of wider research, it has been concluded that regularly meeting recommended daily intake of vitamin B6 , of 1.4mg/day for men and 1.2mg/day for women , ideally from dietary sources , may reduce risk of colorectal cancer.   Colorectal cancer (CRC) accounts for 11% of all cancer cases in the UK, with 41,000 people diagnosed each year  [3] . The most common form of CRC is adenocarcinoma, which originates from polyp growth in the gland cells of the bowel lining. If left untreated, these benign pol