Levamisole: EMA Orders Withdrawal of Medicines Due to Rare but Serious Risk of Brain Damage

editoron

Medicines containing levamisole will be withdrawn from the European market. The decision comes from the Pharmacovigilance Risk Assessment Committee (PRAC) of the European Medicines Agency (EMA), following a safety review that found that the benefit-risk balance is no longer favorable.

Why the EMA Ordered the Withdrawal of Levamisole

The PRAC (Pharmacovigilance Risk Assessment Committee), the EMA body responsible for the safety of medicines in the European Union, has recommended the withdrawal of all medicines containing levamisole.

After an in-depth analysis of the available data, experts concluded that the therapeutic benefits

Related Posts

Uncategorized

The Heart-Healthy Truth About Boiled Eggs: What Doctors Want You to Know For decades, eggs carried an unfair reputation in heart-health conversations. Today, research gives us a more nuanced picture. Boiled eggs, prepared without added fats, can be a nutritious part of a balanced diet. However, their effect on heart health depends on the overall dietary pattern, individual health factors, and what foods are eaten alongside them. Three Potential Benefits of Boiled Eggs 1. Complete Protein for Metabolic Health A large boiled egg provides about 6 grams of high-quality protein containing all nine essential amino acids. Protein supports muscle maintenance and can contribute to satiety, which may make it easier to maintain a healthy body weight. Maintaining a healthy weight is important for cardiovascular health because excess body weight can increase the risk of high blood pressure, type 2 diabetes, and cardiovascular disease. 2. Nutrients That Support Overall Health Eggs provide several important nutrients, including: Choline: An essential nutrient involved in cell structure, nerve function, and normal metabolism. Choline also plays a role in homocysteine metabolism, although eating eggs should not be viewed as a treatment for elevated homocysteine. Vitamin D: Eggs provide a modest amount of vitamin D, a nutrient involved in bone and immune health. Vitamin D also has associations with cardiovascular health, although supplementation or increased vitamin D intake has not been established as a way to prevent cardiovascular disease. Lutein and zeaxanthin: These carotenoids are concentrated in the yolk and are particularly well known for supporting eye health. They also have antioxidant properties. 3. Satiety That Can Support Weight Management Eggs can be filling because they provide protein and other nutrients. Including a protein-rich food such as a boiled egg in a balanced meal may help reduce hunger between meals. Healthy weight management is an important part of reducing cardiovascular risk, particularly when it is achieved through an overall diet rich in vegetables, fruits, whole grains, legumes, and other minimally processed foods. What About the Cholesterol in Eggs? A large egg contains roughly 186 mg of dietary cholesterol, most of it in the yolk. For many years, dietary cholesterol was considered one of the primary dietary causes of high blood cholesterol. Current evidence indicates that the relationship is more complicated. For most people, dietary cholesterol has a smaller effect on blood cholesterol than saturated and trans fats. This does not mean that dietary cholesterol has no effect or that everyone responds to eggs in the same way. Individual responses vary, and the overall dietary pattern matters. Rather than focusing exclusively on the cholesterol content of one food, it is generally more useful to consider the entire diet—especially the amount of saturated fat, fiber, vegetables, fruits, whole grains, and minimally processed foods. Who Should Be More Careful? People with certain conditions may need individualized advice about egg and yolk consumption, particularly those with: Familial hypercholesterolemia Significantly elevated LDL cholesterol Established cardiovascular disease Diabetes, depending on their overall cardiovascular-risk profile If you have one of these conditions, discuss your dietary pattern and appropriate egg intake with your doctor or a registered dietitian rather than relying on a universal daily limit. Boiled vs. Fried: Does Preparation Matter? How eggs are prepared can affect the nutritional profile of the meal. Preparation Consideration Boiled No added cooking fat and a simple way to prepare eggs Poached No added cooking fat and similarly simple Scrambled Can be heart-friendly depending on the amount and type of fat used Fried in butter or other saturated-fat-rich fats Can add significant saturated fat and calories Boiling does not make an egg inherently heart-protective, nor does frying automatically make an egg unhealthy. What matters is the cooking method, the amount and type of added fat, and the rest of the meal. For example, a boiled egg served with vegetables and whole-grain toast is quite different nutritionally from eggs served with processed meat, refined carbohydrates, and large amounts of butter. The Bottom Line For most healthy adults, eggs can fit into a heart-supportive eating pattern. A boiled egg is a convenient source of high-quality protein and several important nutrients, and it contains no added cooking fat. For a heart-healthy diet, pair eggs with: Plenty of vegetables and fruits Whole grains Beans and other legumes Nuts and seeds Healthy unsaturated fats such as olive oil Fish and other nutritious protein sources Limited processed meats, refined carbohydrates, and foods high in saturated fat The boiled egg is not a magic food for cardiovascular health—but neither does it need to be avoided by most people. The strongest approach is to focus on the overall dietary pattern rather than labeling individual foods as simply “good” or “bad.” If you have diabetes, familial hypercholesterolemia, significantly elevated cholesterol, or established heart disease, personalized dietary advice from a healthcare professional can help determine what amount of eggs is appropriate for you. In heart health, balance matters more than extremes.