Category Archives: Disease Prevention

Diet can greatly affect cancer risk

“Chances are we all have cancer to some degree and don’t know it,” says Dr. Brian Lawenda from 21st Century Oncology.

So, how is the average American doing when it comes to staying away from foods that can cause cancers?

“We don’t do well,” Lawenda said. “Basically, if I could summarize what diets we think are best, they’re going to be plant-dominant diets with a little bit of fish and meats that are healthful versions, like organic, wild- or pasture-raised. And people are supposed to have five servings of fruits and vegetables a day, and really, I think only about 15 percent of the American public gets that recommendation.”

Americans should strive to eat two cups of fruit daily and three cups of vegetables, he said.

The doctor suggested looking at one’s plate in fractions. About 50 percent should be non-starchy vegetables, a quarter can be whole grains and only one-quarter of one’s plate should be meat. It should be a lean meat and not one that has been charred, Lawenda said. For barbecue aficionados, he suggested half cooking the meat first in the microwave, then taking it to the grill to finish it. That would avoid the charred factor.

To help people get a handle on their diet, Lawenda suggested visiting the Environmental Working Group’s site,, which rates more than 80,000 foods found on American supermarket shelves. Using its resources, one can scan the bar code of many grocery items to see how healthy they are. The group also has apps for food, beauty products and more.

“The science of nutrition is not all that strong and robust; not like, ‘If you eat this diet, you’re going to beat cancer,’ or, ‘If you take this vitamin, you’ll beat cancer.’ We just don’t have that,” Lawenda said. “But we have population-based studies that suggest that people who eat more omega-3 rich fish tend to have lower rates of a variety of cancers. People who tend to eat more anti-inflammatory foods also tend to do better in terms of less cancers. But we don’t do that. We have processed foods, foods high in trans fatty acids, things that cause inflammation in our diet.”

Organic is the way to go, Lawenda said, as big corporations flood the soil with insecticides and other chemicals that are then drawn up by the plant’s roots and become part of its makeup.

“Some of these documentaries — ‘Food, Inc’ and ‘Forks Over Knives’ — there are all sorts of decent ‘exposes’, if you will, that tell us that all these foods we’re eating are pro-inflammatory, too high in sugar, and addictive,” he said.

It used to be thought that heredity predicted one’s chances of getting cancer. Not so. Roughly 10 percent of one’s chances come from genes, Lawenda said, and the rest comes from lifestyle choices. About a third can be traced to diet.

“Chronic inflammation, the type that is smoldering for long periods of time, is at the heart of the problem,” the oncologist said, adding that the major causes of inflammation include poor diet made up of simple carbohydrates, alcohol consumption, tobacco use, being overweight and not getting enough exercise. A diet that is non-inflammatory, his presentation explained, is based on organic fruits and vegetables, nuts, grains, legumes, with taste being added through herbs and spices. One spice being studied for its effects on cancer is turmeric.

“I don’t know of one cancer it doesn’t have an effect on,” Lawenda said.

Eating right may help prevent cancerous cells from duplicating, but does it help once one has been diagnosed?

Las Vegas resident Dave Hults has colon cancer and has been using the dietary protocol described by Lawenda since about the first of the year. He tried chemotherapy and ended with peripheral neuropathy in his hands, but it did nothing to stop his cancer. Now, he’s looking to dietary changes to affect the cancer and stop it. He and his wife, Pat, shop at farmers markets for organic or pesticide-free foods.

The hardest part is “giving up all the bad things,” he said, “because basically you have no meat, no chicken, no processed food. Like, for breakfast I have miso soup (a Japanese seaweed soup), or oatmeal, and I use some honey in the oatmeal with blueberries.”

Treatments for cancer are getting less invasive, less traumatic and more targeted. Some cancers can be treated with concentrated doses of radiation that spare other cells. Low-tech methods of treatments such as Reiki, acupuncture, vitamin supplements, herbal tonics and lifestyle counseling (aka exercising) are also being incorporated to complement medical science.

Though new to the program, has Hults seen any results?

“This is my third go-around with colon cancer, so I’m very strict on what I’m doing,” he said. “Like he talked about all these carbs; they’re all gone from my diet. I’ve dropped about 30 pounds in less than two months.”

He’s exercising regularly and has stopped consuming all dairy.

“I feel much better. No meat, all organic,” he said. “It’s tough to go out to eat or, when you’re out gambling, not to have a toddy, but I never was a heavy drinker. I was a heavy smoker at one time, but those (urges) have all subsided. What really blows my mind is that I’ve been to three of the top, I’d say 15, cancer centers in the world in the last four months, and none of them talked about diet.”

Read the full article… 

Antioxidant supplements or fruits and vegetables? 

Antioxidants have been touted as one of the central components of fruits and vegetables that make them healthy for humans and extend their life span. But it may not be that simple.

People who get a lot of antioxidants in their diets, or who take them in supplement form, don’t live any longer than those who just eat well overall, according to a long term study of retirees in California, published in the American Journal of Epidemiology.

While many studies have shown that eating lots of fruits and vegetables lengthens your life, it was never clear if antioxidants or some other compound was responsible. The authors looked at antioxidant vitamins A, C and E.

“There was no association between the amount of vitamins A or C in the diet or vitamin E supplements and the risk of death. Vitamin users may have different lifestyles or underlying disease states that are related to their risk of death.”

The researchers say their findings emphasize that the benefits of vitamin supplements are still unclear and that they should not be used to replace a healthy diet rich in fruits and vegetables.

“There is good scientific evidence that eating a diet with lots of vegetables and fruits is healthful and lowers risks of certain diseases. However, it is unclear whether this is because of the antioxidants, something else in these foods, other foods in people’s diet, or other lifestyle choices.” said lead author Annlia Paganini-Hill of the Clinic for Aging Research and Education at the University of California, Irvine.

The researchers used mailed surveys from the 1980’s in which almost 14,000 older residents of the Leisure World Laguna Hills retirement community detailed their intake of 56 foods or food groups rich in vitamins A and C as well as their vitamin supplement intake.

Two-thirds of the original group took vitamin supplements, most often vitamin C. The authors note, though, that the participants’ diets alone were generally more than adequate to meet minimum dietary requirements for vitamin intake.

With periodic check-ins and repeated surveys, the researchers followed the group for the next 32 years, during which time 13,104 residents died.

When Paganini-Hill’s team accounted for smoking, alcohol intake, caffeine consumption, exercise, body mass index, and histories of hypertension, angina, heart attack, stroke, diabetes, rheumatoid arthritis and cancer, there was no association between the amount of vitamins A or C in the diet or vitamin E supplements and the risk of death.

“In the general population, health-promoting habits often cluster; e.g. those who take vitamin supplements often exercise, do not smoke, and are not obese,” Paganini-Hill said. “Thus, these factors may explain the observed association between longevity and vitamin supplements.”

On the other hand, the authors note, people with unhealthy habits might be more likely to take supplements. For instance, they found that men who were current smokers were about twice as likely to take in high or medium amounts of vitamin C compared to men who had never smoked. A similar pattern held for men’s vitamin A intake and women’s intake of both A and C.

Some large studies have found a connection between vitamin intake and risk of death, but most have not, the study team points out.

“We know quite a lot about how antioxidants act and what they, theoretically, can prevent,” said Sabine Rohrmann of the Institute of Social and Preventive Medicine at the University of Zurich.

“One of the critical issues is that we don’t know very much about how antioxidants act at different concentrations and how they act in humans who have, or who do not have, sufficient vitamin/antioxidant intake,” said Rohrmann

Participants in the new study were largely white, educated and well-nourished.

“We know that the most important factors that influence mortality are smoking and excess body weight,” Rohrmann said. Many studies support the notion that vitamin supplements are usually not necessary because our nutrient intake via a healthy diet is usually sufficient, she said.

Antioxidants can have risks as well. According to the National Institutes of Health, high doses of beta-carotene may increase the risk of lung cancer in smokers, high doses of vitamin E may increase risks of prostate cancer and one type of stroke, and antioxidant supplements may also interact with some medicines.

Since they can interact with medicines, you should discuss your supplement intake with your doctor, Paganini-Hill said.

“Antioxidant supplements should not be used to replace a nutritionally adequate diet,” she added.

We agree. However, it should be noted that Juice Plus+ clinical research (more than 30 published studies) has very effectively connected the dots between the increase in phytonutrients (including antioxidants) and results which clearly indicate a reduction in the risk of disease. These results include improvements in immune function, cardiovascular wellness and DNA protection. Ongoing research, once published during the next year or so, will conclusively document the disease prevention power of Juice Plus+.

Just one more reason we will ALWAYS take Juice Plus+ every day.


Avocados help lower levels of bad cholesterol

avIn spite of their strange appearance, avocados pack a serious health punch and are full of healthy fats, vitamins and other nutrients.

New research has found they may also help with your cholesterol. The study, conducted by researchers at Pennsylvania State University, published in the Journal of the American Heart Association, analyzed the effect avocados had on cardiovascular risk factors by replacing saturated fatty acids from an average American diet with unsaturated fatty acids from avocados.

Researchers found that compared to the baseline average American diet, low-density lipoprotein (LDL) also known as ‘bad cholesterol’ was 13.5 mg/dL lower after consuming the moderate fat diet that included avocado – a significantly lower level than those consuming less fat without a daily avocado in their diet.

“Avocados are packed with vitamins, minerals, and potential health benefits. They are rich in monounsaturated fat, which helps reduce levels of ‘bad’ cholesterol within the blood,” says Cara Sloss, a spokeswoman for the British Dietetic Association. “They contain more potassium than bananas and are rich in vitamins B, C, and K.”

“Research has suggested benefits including a reduced risk of stroke, cancer, and coronary artery disease, along with improved diabetes control. Although there are many benefits, they should be consumed as part of a balanced diet,” she says.

The results held regardless of the weight of the participant on the diet.

Having a Sense of Purpose in Life May Protect Your Heart

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Having a high sense of purpose in life may lower your risk of heart disease and stroke, according to a new study led by researchers at Mount Sinai St. Luke’s and Mount Sinai Roosevelt and presented on March 6 at the American Heart Association’s EPI/Lifestyle 2015 Scientific Sessions in Baltimore.

The new analysis defined purpose in life as a sense of meaning and direction, and a feeling that life is worth living.

Previous research has linked purpose to psychological health and well-being, but the new Mount Sinai analysis found that a high sense of purpose is associated with a 23 percent reduction in death from all causes and a 19 percent reduced risk of heart attack, stroke, or the need for coronary artery bypass surgery (CABG) or a cardiac stenting procedure.

“Developing and refining your sense of purpose could protect your heart health and potentially save your life,” says lead study author Randy Cohen, MD, a preventive cardiologist at Mount Sinai St. Luke’s and Mount Sinai Roosevelt. “Our study shows there is a strong relationship between having a sense of purpose in life and protection from dying or having a cardiovascular event. As part of our overall health, each of us needs to ask ourselves the critical question of ‘do I have a sense of purpose in my life?’ If not, you need to work toward the important goal of obtaining one for your overall well-being.”

The research team reviewed 10 relevant studies with the data of more than 137,000 people to analyze the impact of sense of purpose on death rates and risk of cardiovascular events. The meta-analysis also found that those with a low sense of purpose are more likely to die or experience cardiovascular events.

“Prior studies have linked a variety of psychosocial risk factors to heart disease, including negative factors such as anxiety and depression and positive factors such as optimism and social support,” says Alan Rozanski, MD, study co-author and Director of Wellness and Prevention Programs for Mount Sinai Heart at the Mount Sinai Health System. “Based on our findings, future research should now further assess the importance of life purpose as a determinant of health and well-being and assess the impact of strategies designed to improve individuals’ sense of life purpose.”

Full article… 


One Simple Change … to make you Younger


One Simple Change … then another… then another … can make you younger! Don’t we all want that? To look good, feel good and stay young – whatever our chronological age?! I know I do, even if it’s a bit late for me in the look good category (69 this summer!)

One Simple Change is our new program to help Inspire Healthy Living Around the World.

Since you and I can’t always see or feel prevention, we often turn to our doctor to order blood tests, scans, etc to see how we are doing on the inside.

Ever wonder if it’s all worth it? After sorting through all the conflicting information about what’s good for you and what’s not, are the things you’ve decided to do in the name of better health, actually doing any good?

Now you don’t have to wonder; iHeart claims they can tell you your age on the inside, your internal age, your biological age, in 30 seconds.

Make One Simple Change after another – with our recommendations below, then monitor yourself with iHeart‘s clever fingertip device and app and watch yourself get younger!

Interestingly, we heard last week about a major cardiovascular study of Juice Plus+  underway at none other than Cambridge University in England. This study will answer the question: “Can Juice Plus+ improve vascular and metabolic functions in overweight and obese adults?” It will study vessel calcification and elasticity, chronic inflammation, oxidative stress, and much more. Of course, we already know the answer from the extensive body of research already conducted on Juice Plus+.

Science Shakeup! What Scientists Are Saying About Daily Salt Intake

saltshakerAlthough there’s no question that too much salt is bad, especially for people with high blood pressure, the real question that has scientists divided is how much is “too” much.

Like salty foods? Salt intake was not associated with mortality or risk for cardiovascular disease (CVD) and health failure (HF) in older adults based on self-reported estimated sodium intake, according to a study published online by JAMA Internal Medicine.

Data on sodium restriction among older adults are scarce, especially those with their blood pressure on target. Achieving a sodium intake of less than 1,500 mg/day as currently recommended for adults over 50 also is difficult for older adults in part because of long-held dietary habits. So the incremental benefit of restricting sodium to lower targets needs to be evaluated, according to background information.

Andreas P. Kalogeropoulos, M.D., M.P.H., Ph.D., of Emory University, Atlanta, and coauthors looked at the association between dietary sodium intake and mortality, CVD and HF in a group of 2,642 adults who ranged in age from 71 to 80 (51.2 percent of the participants were female and 61.7 percent were white). The authors analyzed 10-year follow-up data on the adults who were participating in this community-based study where dietary sodium intake was assessed at baseline with a questionnaire.

After 10 years, 881 of the participants had died, 572 had developed CVD and 398 had developed HF. Sodium intake was not associated with mortality, or new development of CVD or HF, according to study results. Ten-year mortality rates were 33.8 percent, 30.7 percent and 35.2 percent among participants consuming less than 1,500 mg/d, 1,500 to 2,300 mg/d, and greater than 2,300 mg/d of sodium, respectively.

“In conclusion, we observed that sodium intake estimated by FFQ [food frequency questionnaire] was not associated with mortality or risk for CVD and HF in a cohort of adults 71 to 80 years old… Our data emphasize the need for stronger evidence, preferably from rigorous controlled trials testing additional thresholds for sodium intake, before applying a policy of further sodium restriction to older adults beyond the current recommendation for the general adult population (2,300 mg/d),” the study concludes.

Check out this report in the Washington Post for more information on the debate over salt in our diet.

Exercise Not Only Treats, But Prevents Depression

depression-and-exercisePsychologists have touted for decades that exercise can go a long way in treating depression. Dr. James A. Blumenthal, a professor of medical psychology at Duke University, led a recent study in which he and his team discovered that, among the 202 depressed people randomly assigned to various treatments, three sessions of vigorous aerobic exercise were approximately as effective at treating depression as daily doses of Zoloft, when the treatment effects were measured after four months.

A separate study showed that the depressives who improved with exercise were less likely to relapse after 10 months than those treated successfully with antidepressants, and the participants who continued to exercise beyond four months were half as likely to relapse months later compared to those who did not exercise.

Even as little as 20 minutes a week of physical activity can boost mental health. In a new Scottish study, reported in the British Journal of Sports Medicine, 20,000 people were asked about their state of mind and how much physical activity they do in a week. The results showed that the more physical activity a person engaged in—including housework, gardening, walking, and sports–the lower their risk of distress and anxiety.

But now PhD candidate George Mammen’s review published in the October issue of the American Journal of Preventive Medicine has taken the connection one step further, finding that moderate exercise can actually prevent episodes of depression in the long term.

This is the first longitudinal review to focus exclusively on the role that exercise plays in maintaining good mental health and preventing the onset of depression later in life.

Mammen—who is supervised by Professor Guy Faulkner, a co-author of the review— analyzed over 26 years’ worth of research findings to discover that even low levels of physical activity (walking and gardening for 20-30 minutes a day) can ward off depression in people of all age groups.

Mammen’s findings come at a time when mental health experts want to expand their approach beyond treating depression with costly prescription medication. “We need a prevention strategy now more than ever,” he says. “Our health system is taxed. We need to shift focus and look for ways to fend off depression from the start.”

Mammen acknowledges that other factors influence a person’s likelihood of experiencing depression, including their genetic makeup. But he says that the scope of research he assessed demonstrates that regardless of individual predispositions, there’s a clear take-away for everyone. “It’s definitely worth taking note that if you’re currently active, you should sustain it.  If you’re not physically active, you should initiate the habit. This review shows promising evidence that the impact of being active goes far beyond the physical.”

‘MIND’ Diet Protects Against Alzheimer’s

Continuing on the subject of brain health – pretty important as we age…

If you want to protect your mind, be mindful of what you eat. Doctors say that a diet rich in fruits, vegetables and lean meats that includes a little wine can lower the risk of developing Alzheimer’s disease.

The researchers have aptly named their diet the “MIND diet” — it is a hybrid of the Mediterranean dietand the DASH (Dietary Approaches to Stop Hypertension) diet. MIND stands for Mediterranean-DASH Intervention for Neurodegenerative Delay.

In a decade-long study of about 1,000 people, those who followed this diet reduced their risk of Alzheimer’s disease by 53 percent, compared with people who did not follow it, according to the researchers. Even the people who only casually followed the diet had a lower risk of Alzheimer’s, the researchers added.

The results appear online this month in the journal Alzheimer’s & Dementia. Alzheimer’s disease, the most common form of dementia, affects more than 40 million people globally, according to Alzheimer’s Disease International. Among developed nations, the prevalence rates  tend to be highest in North America and northern Europe and lowest in Asia and the Mediterranean region.

Doctors believe that Alzheimer’s disease is caused by a mix of genetic, environmental and lifestyle factors. Previous studies have found that Alzheimer’s disease is associated with obesity, high blood pressure, high cholesterol, cardiovascular disease and diabetes.

A study published in the journal Neurology in 2011 found that people with diabetes were at least twice as likely to develop Alzheimer’s disease, compared with people who don’t have diabetes. In fact, researchers at Brown University have called Alzheimer’s disease “Type 3 diabetes,” given its connection to high blood-sugar levels and insulin resistance, hallmarks of Type 2 diabetes.

Alzheimer’s disease rates are relatively low in Japan and in Italy, leading researchers to further ponder the connection between diet and loss of cognitive function among the elderly. In 2013, researchers in China found that the Japanese and Mediterranean diets may offer protection against Alzheimer’s disease. These diets share an emphasis on fruits, vegetables, beans and fish, and include little red meat.

The latest study, conducted by researchers at Rush University Medical Center in Chicago, looked at the effects of a hybrid Mediterranean and DASH diet, the latter developed specifically to improve heart health. The study enlisted 923 participants, ages 58 to 98 years, and followed them for upward of 10 years.

The MIND diet emphasizes 15 dietary components, including 10 foods to eat daily — green leafy vegetables, other vegetables, nuts, berries, beans, whole grains, fish, poultry, olive oil and wine — and five foods to avoid: red meats, butter and stick margarine, cheese, pastries and sweets, and fried or fast food.

Lead author Martha Clare Morris, a nutritional epidemiologist at Rush, said her group focused on this mix of two well-known healthy diets because it would be easy for Americans to follow.

The Mediterranean diet, for example, calls for much more fish consumption. “We devised a diet and it worked in this Chicago study,” Morris said. “The results need to be confirmed by other investigators in different populations and also through randomized trials.”

Even those participants who didn’t follow the diet perfectly had a 35 percent reduction in the risk of developing Alzheimer’s disease. The longer and more consistently a person follows the MIND diet, the less risk that person will have of developing Alzheimer’s disease, Morris added. “People who eat this diet consistently over the years get the best protection,” she said. “You’ll be healthier if you’ve been doing the right thing for a long time.”

Read full article… 

Specific Vegetables Can Reduce Brain Age By 11 Years

Just two daily servings containing vital nutrients is enough to reduce brain age by 11 years.

Eating green leafy vegetables and other brightly coloured fruits and vegetables could reduce brain age by as much as eleven years, a new study finds.

Vitamin K in foods like mustard greens, spinach, kale and collards have been linked to slower cognitive decline for the first time.

Professor Martha Clare Morris, a nutritional epidemiologist who led the research, said:

“Losing one’s memory or cognitive abilities is one of the biggest fears for people as they get older. Since declining cognitive ability is central to Alzheimer’s disease and dementias, increasing consumption of green leafy vegetables could offer a very simple, affordable and non-invasive way of potentially protecting your brain from Alzheimer’s disease and dementia.”

The study followed 954 older adults with an average age of 81 over around five years.

They found that people who ate just two servings per day of leafy vegetables had better cognitive powers than those who ate none.

The difference was equivalent to having a brain fully 11 years younger.

The nutrients most likely responsible for the boost, the researchers found, were vitamin K, folate, beta-carotene and lutein.

Professor Morris said:

“Our study identified some very novel associations. No other studies have looked at vitamin K in relation to change in cognitive abilities over time, and only a limited number of studies have found some association with lutein.”

Reduce brain age

Other good sources of vitamin K, folate, beta-carotene and lutein which may reduce brain age include brightly coloured fruits and vegetables.

Professor Morris concluded:

“With baby boomers approaching old age, there is huge public demand for lifestyle behaviors that can ward off loss of memory and other cognitive abilities with age.

Our study provides evidence that eating green leafy vegetables and other foods rich in vitamin K, lutein and beta-carotene can help to keep the brain healthy to preserve functioning.”

The research was presented at the American Society for Nutrition (ASN) Annual Meeting at Experimental Biology 2015 in Boston.

For 22 years our family has been loading up on fruits and vegetables (with the vitamin K, folate, beta-carotene and lutein identified in this article) through daily use of Juice Plus+. That’s one more reason we sleep well at night, and – as a first year baby boomer, born in 1946 – I wake up and go to sleep with a young brain!

Interestingly, levels of folate, beta-caroten and lutein have been shown to increase significantly in numerous clinical studies of Juice Plus+ over the past 20 years.

Recommendations from the US Dietary Guidelines Scientific Advisory Committee

Every 5 years, the federal government publishes the Dietary Guidelines for Americans. You may wonder why the guidelines need to be updated every 5 years. The answer is that nutrition science is an evolving field, and as a result, recommendations change over time.

The process for publishing new guidelines starts with a scientific advisory committee that pores over the latest research in human health and nutrition. The committee analyzes this information and then publishes its recommendations. Before these recommendations are  adopted, there is a public comment period, during which individuals, but mostly lobbies and corporations try to influence the final recommendations. This period lasts about one year and, finally, the Dietary Guidelines for America are published.

Last week, 2015 Dietary Guidelines Advisory Committee published its Scientific Report and it is now open to public comments. The recommendations are actually very good:

1. Eat more vegetables, fruits, whole grains, low- or non-fat dairy, seafood, legumes, and nuts.

2. Eat less red and processed meat. This is the first time a clear message to reduce red meat consumption has been heard. Will it be muffled by the time the actual guidelines are published?

3. Limit consumption of alcohol, sugar-sweetened foods and drinks, and refined grains.

4. Eat more plant based foods and eat less animal based foods. It’s good for you AND the environment. This is the first time that the impact of food processing on the planet has been tackled in this forum.

5. Population health must become a national priority, in part by taking bold actions to change the food environment in America:

“individuals and organizations, private business, and communities work together to achieve a population-wide “culture of health” in which healthy lifestyle choices are easy, accessible, affordable, and normative.”

Some of the bold strategies that the committee is open to exploring include taxing sugary soft drinks, limiting junk food marketing to kids, and incentivizing SNAP (food stamps) receipients to purchase healthy foods.

6. Limit saturated fat. Despite many books and celebrities promoting the opposite, the most current scientific evidence (“strong and consistent”) still points to reduction of saturated fats and their replacement with unsaturated fats as a sound strategy to reduce heart disease. Total fat reduction does not decrease risk of disease. Replacing saturated fat with refined carbohydrates does increase the risk of disease.

7. Added sugars in the diet must be drastically reduced. The committee recommends added sugars stay below 10 percent of caloric intake. In a 2000 calorie diet, this works out to 200 calories, the equivalent of 50 grams of sugar, or 12 teaspoons of added sugar per day. One can of soda and you’re done!

8. Aspartame at the level consumed by the US public appears to be safe for most people but may cause cancer in some. The committee recommends additional research.

9. The committee is concerned about the growing consumption of highly caffeinated drinks by young people, which can lead to caffeine toxicity and cardiovascular events. The recommendation is to limited or no consumption.

10. Dietary cholesterol is no longer a nutrient of concern. For years, the recommendation was to limit intake of dietary cholesterol to no more than 300mg a day. A single egg has almost 200mg.