Does the design according to the seismic zone affect the environment and the manufacturing cost of a 5-storey R/C building with a conventional plan?

The main scope of the present research is the analysis, dimensioning and estimation of the cost of a five-storey reinforced concrete building, which is similarly constructed in three different seismic hazard zones (ZI, ZII, ZIII). The ground plan of the building is a conventional floor plan with solid reinforced concrete slabs. The cross-sections of the structural members remain stable, except for the columns whose cross-sections are reduced in height. The aim of the present study is to analyze how the cost of manufacturing the load-bearing structure of a reinforced concrete building is affected by the seismic risk of the area, if that influence is significant and in what extent. Moreover, along with the construction cost, the possible influence to the environment is studied, too. © Published under licence by IOP Publishing Ltd

Frequency and quantity of egg intake is not associated with dyslipidemia: The hellenic national nutrition and health survey (HNNHS)

Background: Gaps remain on the safety of egg intake on cardiovascular health, setting the study’s aim to investigate the association between quantity and frequency of egg consumption, with established dyslipidemia. Methods: Study participants (N = 3558, 40.3% males) included individuals from the Hellenic National and Nutrition Health Survey (HNNHS), of national representation. Quantity and frequency of egg consumption was determined. Minimally adjusted, multivariable logistic and linear analysis were used to assess egg consumption and dyslipidemia. Results: The more frequent egg consumption compared to no or rare egg consumption significantly decreased the odds of dyslipidemia in the minimally adjusted (Odds Ratio (OR) for frequency: 0.83; 95% Confidence Interval (CI): 0.752, 0.904; OR for quantified frequency: 0.87; 95% CI: 0.796, 0.963) and the fully adjusted models (OR for frequency: 0.80; 95% CI: 0.718, 0.887; OR for quantified frequency: 0.85; 95%CI: 0.759, 0.945). Level of serum cholesterol and LDL-c were significantly lower with higher frequency and quantified frequency of egg consumption in all models. Conclusion: Eggs do not increase the risk of dyslipidemia and can be consumed as part of a healthy diet that is high in fiber and low in saturated fat, without excessive energy intake, by all individuals. © 2019 by the authors. Licensee MDPI, Basel, Switzerland