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Draft Australian Dietary Guidelines (PDF, 3MB) - Eat For Health

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337. Gillingham, L.G., et al., The effects of consuming docosahexaenoic acid (DHA)-enriched eggs onserum lipids and fatty acid compositions in statin-treated hypercholesterolemic male patients. Foodresearch international, 2005. 38(10): p. 1117-1123.338. Goodrow, E.F., et al., Consumption of one egg per day increases serum lutein and zeaxanthinconcentrations in older adults without altering serum lipid and lipoprotein cholesterolconcentrations. J Nutr, 2006. 136(10): p. 2519.339. Harman, N.L., A.R. Leeds, and B.A. Griffin, Increased dietary cholesterol does not increaseplasma low density lipoprotein when accompanied by an energy-restricted diet and weight loss.European journal of nutrition, 2008. 47(6): p. 287-293.340. Katz, D.L., et al., Egg consumption and endothelial function: a randomized controlled crossovertrial. Int J Cardiol, 2005. 99(1): p. 65-70.341. Lee, J.Y., et al., Consumption of omega-3 fatty acid-enriched eggs and serum lipids in humans.Journal of nutraceuticals, functional & medical foods, 2003. 4(1): p. 3-13.342. Maki, K.C., et al., Lipid responses in mildly hypertriglyceridemic men and women to consumptionof docosahexaenoic acid-enriched eggs. Int J Vitam Nutr Res, 2003. 73(5): p. 357-68.343. Makrides, M., et al., Nutritional effect of including egg yolk in the weaning diet of breast-fed andformula-fed infants: a randomized controlled trial. Am J Clin Nutr, 2002. 75(6): p. 1084-92.344. Nakamura, Y., et al., Egg consumption, serum total cholesterol concentrations and coronary heartdisease incidence: Japan Public <strong>Health</strong> Center-based prospective study. Br J Nutr, 2006. 96(5): p.921-8.345. Nakamura, Y., et al., Egg consumption, serum cholesterol, and cause-specific and all-causemortality: the National Integrated Project for Prospective Observation of Non-communicableDisease and Its Trends in the Aged, 1980 (NIPPON DATA80). Am J Clin Nutr, 2004. 80(1): p.58.346. Ohman, M., et al., Biochemical effects of consumption of eggs containing omega-3polyunsaturated fatty acids. Ups J Med Sci, 2008. 113(3): p. 315-23.347. Rose, E.L. and B.J. Holub, Effects of a liquid egg product containing fish oil on selectedcardiovascular disease risk factors: A randomized crossover trial. Food research international,2006. 39(8): p. 910-916.348. Sindelar, C.A., et al., Serum lipids of physically active adults consuming omega-3 fatty acidenrichedeggs or conventional eggs. Nutr Res, 2004. 24(9): p. 731-739.DRAFT <strong>Australian</strong> <strong>Dietary</strong> <strong>Guidelines</strong>- December 2011 234

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