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Dietary cholesterol and egg yolk: not for patients at risk of vascular disease.

High consumption of dietary cholesterol promotes the development of vascular diseases.

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Acute blood pressure lowering, vasoprotective,and antiplatelet properties of dietary nitrate via bioconversion to nitrite.

Nitrate-rich fruits and vegetables may lower high blood pressure and reduce cardiovascular disease risk.

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Optimal diets for prevention of coronary heart disease.

High intakes of fruits, nuts, vegetables, whole grains, unsaturated fats, and omega-3-fatty acids are associated with decreased coronary heart disease risk.

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Milk, dietary calcium, and bone fractures in women: a 12-year prospective study.

Milk and other calcium-rich foods are not associated with lower risk of bone fractures in adult females.

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Fish odour syndrome.

Consuming large quantities of choline-rich foods may exacerbate fish odour syndrome.

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Nutrition, insulin, IGF-1, and cancer risk: a study of epidemiological evidence.

High serum concentrations and bioactivity of insulin and IGF-1 may promote the development and proliferation of cancerous cells.

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Global sodium consumption and death from cardiovascular causes.

High intake of sodium may increase the chances of dying from cardiovascular diseases.

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Which foods may be addictive? The roles of processing, fat content, and glycemic load.

Frequent consumption of processed foods with high glycemic and fat content may increase the likelihood of developing addictive-like eating behaviors.

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Obesity/insulin resistance is associated with endothelial dysfunction

Obesity and insulin resistance may promote the development of atherosclerosis and endothelial dysfunction.

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Prolonged fasting reduces IGF-1/PKA to promote hematopoietic stem cell based regeneration and reverse immunosuppresion.

Prolonged fasting can protect hematopoietic stem cells from aging and cancer chemotherapy.

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Endothelial function is impaired after a high-salt meal in healthy subjects.

High-salt diets may impair endothelial function in healthy individuals.

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Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

Fried meat contains high quantity of carcinogenic and mutagenic heterocyclic amines.

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