Women following vegan diets have significantly more omega-3 “good fats” in their blood, compared with fish-eaters, meat-eaters, and ovo-lacto vegetarians, according to a new report from the European Prospective Investigation into Cancer and Nutrition (EPIC) Study. Levels in vegan men were not quite as high as in vegan women. Despite zero intake of long-chain omega-3s eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and substantially lower intake of their plant-derived precursor alpha-linolenic acid (ALA), vegan participants converted robust amounts of shorter-chain fatty acids into these long-chain fatty acids. The study included 14,422 men and women aged 39 to 78.

Welch AA, Shakya-Shrestha S, Lentjes MAH, Wareham NJ, Khaw KT. Dietary intake and status of n-3 polyunsaturated fatty acids in a population of fish-eating and non-fish-eating meat-eaters, vegetarians, and vegans and the precursor-product ratio of a-linolenic acid to long-chain n-3 polyunsaturated fatty acids: results from the EPIC-Norfolk cohort. Am J Clin Nutr. 2010;92:1040-1051.

McDougall talks about recent vegan converts, including Steve Wynn, Bill Clinton, Mike Tyson and others.

He also discusses the effects of diet on the prostate.

For people doing holiday planning, here is a guide to McDougall recipes that are perfect for holiday meals.

He reviews recent medical studies that are of interest, including mammography, statins, arthritis, mood and calcium.

And September’s recipes include Creamy Golden Gravy, Creamy Black Bean Soup, Baja White Bean Stew, African Yam Stew, Sambhar with Carrot and Zucchini, and Rava Uppma. October’s recipes include Corn Chowder, Roasted Vegetable Salad with Creamy Dill Dressing, and a Raw Apple Crumble.

Researchers caution that consuming eggs is not as harmless as some reports claim. The authors of a new publication in the Canadian Journal of Cardiology explain that the cholesterol in one egg exceeds the maximum amount recommended by the American Heart Association and the National Cholesterol Education Program. Both recommend less than 200 milligrams per day for people at risk for cardiovascular disease. Authors go on to caution that stopping egg consumption after a heart attack would be “a necessary act, but late.”

A recent report from the Dietary Guidelines Advisory Committee reiterated the recommendation to reduce dietary cholesterol to less than 200 milligrams per day for persons with or at high risk for cardiovascular disease or type 2 diabetes.

Spence JD, Jenkins DJA, Davignon J. Dietary cholesterol and egg yolks: not for patients at risk of vascular disease. Can J Cardiol. 2010;26:e336-e339.

Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010. Available at: http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/DGAC/Report/D-3-FattyAcidsCholesterol.pdf

Omega-3 supplements do not slow mental decline in Alzheimer’s patients, according to a new study published in the Journal of the American Medical Association. In this trial conducted by the Alzheimer’s Disease Cooperative Study, Alzheimer’s patients who took an omega-3 supplement showed no benefit in cognition or brain atrophy. Researchers randomly assigned 402 participants to either a docosahexaenoic acid (DHA) supplement (2 grams per day) or a placebo for 18 months. Fish oil and other fish products are often touted for their omega-3 fatty acid—specifically DHA—content.

Quinn JF, Rama R, Thomas RG, et al. Docosahexaenoic acid supplementation and cognitive decline in Alzheimer disease. JAMA. 2010;304:1903-1911.