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Consumption of regular-fat vs reduced-fat cheese reveals gender-specific changes in LDL particle size - a randomized controlled trial

Background: Regular-fat cheese does not seem to increase low density lipoprotein cholesterol (LDL-C) concentrations compared to reduced-fat cheese. However, plasma LDL-C concentrations do not reflect levels and size of LDL particles, which might be a better predictor of cardiovascular risk. Methods: The aim was to compare the effects of regular-fat cheese vs reduced-fat cheese and carbohydrate-ric

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The purpose of this review is to present the pros and cons as well as the surgical techniques of conventional implants used for fixation of slipped capital femoral epiphysis (SCFE). Worth mentioning are K‑wires, Hansson pins, transfixing screws, and gliding screws. We searched PubMed for “ECF” and “SCFE” in combination with “in situ fixation,” “pin,” “wire,” “screw,” and “nail.” We considered Joha

Unripe plantain flour as a dietary fiber source in gluten-free spaghetti with moderate glycemic index

Gluten-free products generally have low dietary fiber (DF) content. The aim of this study was to prepare a DF-rich gluten-free spaghetti and to evaluate the influence of the DF source on the chemical composition, cooking quality, texture, starch digestibility, and predicted glycemic index of the product. Unripe plantain flour (UPF) and Hi-Maize 260 were used as DF sources. The total DF in the unco