Immunomodulatory effects of helminths and protozoa in multiple sclerosis and experimental autoimmune encephalomyelitis.

Multiple sclerosis is a chronic inflammatory CNS disease, which affects about 1 in 1000 individuals in the western world. During the last couple of decades, epidemiological data have accumulated, pointing towards increases in incidence. This has been suggested to be linked to the relatively high hygiene standards that exist in the western world, with reduced exposure to various pathogens, including parasites, as a consequence. Parasites are known to employ various immunomodulatory and anti-inflammatory strategies, which enable them to evade destruction by the immune system. This is most likely one of the reasons for the disease-dampening effects, reported in numerous studies investigating parasite infections and autoimmunity. This review will focus on recent advances in the field of parasites as beneficial immunomodulators, in multiple sclerosis and the animal model experimental autoimmune encephalomyelitis.

[The effect of dietary oils on blood lipids and the risk of ischemic heart disease with special emphasis on olive oil. A literature review]. / Spiseoliers effekt på blodlipider og risiko for iskaemisk hjertesygdom med saerlig fokus på olivenolie. En litteraturgennemgang.

INTRODUCTION: The European Union is financing a large-scale campaign, in which olive oil is represented as the optimal fat for dietetic prevention of coronary heart disease. METHOD: We reviewed all controlled dietary studies comparing the effect on blood lipids of olive oil and alternative vegetable oils. Fifteen studies were identified. RESULTS: Consumption of olive oil was associated with significantly raised plasma concentrations of low density lipoprotein cholesterol (+6.5%), high density lipoprotein cholesterol (), and triglycerides (+7%) as compared with an average of the alternative oils. In the light of these differences in blood lipids and the risk coefficients published earlier, we calculated that the consumption of olive oil was associated with a 7% increase in the risk of coronary heart disease. CONCLUSION: We conclude that olive oil cannot be considered more cardioprotective than other unsaturated vegetable oils as judged from its effects on blood lipids.