Nutritional Advice El Mondo

Nutritional advice

Overweight

Scientific studies (review articles) on the relationship between diet/nutrients and overweight prevention:
One swallow does not make a summer. A famous Dutch saying that could not be any more obvious. Just because one single scientific study about a certain topic makes certain claims, it does not necessarily mean it is true. On the other hand, a review article (a collection of scientific studies on a certain topic) of randomized, placebo-controlled double blind clinical trials (RCTs) will answer the following question:
"Do taking dietary supplements make sense?" Yes for a positive conclusion and no for a negative conclusion.

One swallow does not make a summer. A famous Dutch saying that could not be any more obvious. Just because one single scientific study about a certain topic makes certain claims, it does not necessarily mean it is true. On the other hand, a review article (a collection of scientific studies on a certain topic) of cohort studies or case-control studies will answer the following question:
"Should I change my diet?".

2023:

  1. Causal relationship between sugar-sweetened beverages consumption and higher BMI and body weight

2021:

  1. High protein diets causally have beneficial effect on body weight management
  2. High circulating vitamin C level reduces metabolic syndrome
  3. Carbohydrate intake increases metabolic syndrome
  4. Poultry consumption decreases metabolic syndrome
  5. Nut consumption does not increase adiposity
  6. Obesity increases colorectal cancer in men with Lynch Syndrome
  7. A diet with low GI increases metabolic syndrome
  8. Hyperlipidemia, obesity and high alcohol consumption are risk factors of early-onset colorectal cancer
  9. Obesity is a risk factor for mortality from primary liver cancer
  10. Insufficiency of serum carotenoids increases overweight and obesity
  11. Obesity increases atrial fibrillation recurrence in patients undergoing catheter ablation
  12. Brown rice has anti-obesity effects in comparison with white rice
  13. No effect of vitamin E supplementation on weight, BMI and waist circumference
  14. Mortality is more frequently in COVID-19 patients with chronic kidney diseases and cardiovascular disease
  15. Vitamin D supplementation during pregnancy or infancy reduces adiposity in childhood

2020:

  1. Dairy products reduce causal fat mass and BMI among overweight or obese adults
  2. Pistachio supplementation lowers BMI without increasing body weight
  3. Abdominal adiposity is a risk factor in COVID-19
  4. Alpha-lipoic acid supplementation reduces weight and BMI
  5. Obesity increases severe COVID-19
  6. Coenzyme Q10 supplementation does not decrease body weight and BMI
  7. Yogurt intake is associated with a reduced risk of type 2 diabetes
  8. Fish consumption reduces metabolic syndrome
  9. Waist circumference is a significant risk factor of liver cancer

2019:

  1. A higher serum copper level increases obesity
  2. 100 g/d fruit consumption reduces metabolic syndrome
  3. 150 mg/day quercetin supplementation reduces LDL-cholesterol in obese people
  4. <2 g/d L-carnitine decreases diastolic blood pressure in participants with obesity
  5. 280 mg/d dietary calcium intake may reduce metabolic syndrome
  6. Adults with overweight/obesity benefit from probiotics
  7. ≤400 μg/d chromium supplementation reduce BMI
  8. Whole grains, fruit, nut, legume consumption reduce adiposity risk
  9. Tree nuts reduce risk of metabolic syndrome

2018:

  1. ≥75 mg/day isoflavones reduce BMI
  2. <50 g/d carbohydrates increase good cholesterol in overweight/obese adults
  3. ≥30g chocolate per day during 4-8 weeks reduce BMI
  4. Carotenoids may reduce risk of metabolic syndrome
  5. Ginger intake reduces body weight and fasting glucose among overweight and obese subjects
  6. Vegetable and fruit consumption reduce metabolic syndrome

2017:

  1. A low-fat diet reduces cholesterol level in overweight or obese people
  2. A high dietary fiber intake may reduce risk of metabolic syndrome
  3. A high fruit and/or vegetable consumption reduce risk of metabolic syndrome among Asian
  4. A high relative adipose mass reduces bone mineral density in overweight and obese populations
  5. Higher sodium increases metabolic syndrome
  6. Metabolic syndrome increases risk of ischemic stroke
  7. A higher circulating DHA is associated with a lower metabolic syndrome risk
  8. Whole flaxseed supplementation in doses ≥30 g/d during ≥12 weeks has positive effects on body composition in overweight participants
  9. n-3 PUFA supplements reduce waist circumference in overweight and obese adults
  10. Green tea decreases LDL cholesterol level in overweight or obese people
  11. Decreased vitamin D levels and increased BMI increase pediatric-onset MS
  12. CLA does not reduce fasting blood glucose and waist circumference
  13. Abdominal adiposity and higher body fat mass increase risk of atrial fibrillation

2015:

  1. Green tea consumption decreases blood pressure among overweight and obese adults

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Overweight is an increasing problem in the world. It’s called overweight when the BMI is greater than 25 and obese when the BMI is greater than 30. A healthy weight has a BMI of 18.5-25. A woman with 65 kg and 1.57 meters has a BMI of 26.4 (65/(1.57x1.57)). BMI is weight divided by height squared (weight (kg)/height2 (m)).

The best way to determine overweight in children is to calculate the BMI. In adults, beside the BMI, waist circumference should also be measured.

Everybody who wants to lose weight, wants to burn more calorie at rest and more fat. How do you achieve these two goals?

Make sure the resting metabolic rate (RMR) does not decrease when following a diet (therefore, the recommendation of dietitians is no more than 0.5-1 kg of weight loss per week). A low resting metabolic rate will result in a low calorie burning at rest. But that is not what you want. You want, when following a diet, that the body will burn more calories (at rest).
A low resting metabolic rate is often the result of the insufficient intake of carbohydrate. When the body obtains insufficient quantities of carbohydrate, it’s been forced to get energy from protein, resulting in muscle degradation. Muscle degradation will in turn result in a lower resting metabolic rate. Muscle degradation can be observed when the upper arm and calf circumference become smaller. To prevent muscle degradation, when following a diet, is recommendable to choose product with 55-70 En% carbohydrates.

To prevent muscle degradation when following a diet, the diet must contain at least 1.6 g protein per kg body weight. For a person of 65 kg means 65x1.6 = 104 kg of protein per day. 1.6 g protein per kg body weight corresponds to a diet with 20 En% protein.

To prevent muscle degradation when following a diet, it is recommendable to choose products with 20-35 En% protein and/or products with 55-70 En% carbohydrates in combination with strength training. Strength training increases the resting metabolic rate. A declined resting metabolic rate is often the cause of the yo-yo effect.

Cardio-fitness is a good way to burn fat. To be able to burn fat efficiently, you should perform cardio-fitness with the heart rate between 75 and 90% of the maximum heart rate. The maximum heart rate is calculated by 220 minus age.
For example, you are 40 years old you have to perform cardio-fitness with a heart rate between 0.75-0.9x(220-40) = 135 and 162 heart beats per minute. Stop immediately  with the exercises when you are not feeling well or have pain in the chest!

In summary, it can be said the best way to lose weight is to perform strength training with cardio-fitness in combination with a diet containing products with 20-35 En% protein and/or products with 55-70 En% carbohydrates.

The main cause of overweight is the body gets more calories than it daily burns. Through physical activities, the body will burn more calories. To gain positive effects of physical exercises the body should burn at least 2000 calories (kcal) per week or at least 150 minutes of aerobic exercise of moderate intensity, accumulated over the week, which can be split into periods of at least 10 minutes. To prevent overweight, physical activities should account for 15-30% of the daily calorie intake.

The main consequences of overweight are:

  • Cardiovascular diseases.
  • Type 2 diabetes. The main effects of type 2 diabetes are cardiovascular diseases and kidney problems.

Belly fat is bad because it increases the risk of getting type 2 diabetes and cardiovascular disease. Therefore, aim for a waist circumference of 68-80 cm for women and 79-94 cm for men. A loss of 1 cm of belly fat (e.g. 95 to 94 cm) corresponds to a loss of 1 kg of fat. 1 kg of fat corresponds to 9000 calories.

Local fat loss, such as the backside or thighs is a scientific myth.

The human body will only burn fat when it meets the following two criteria:

  1. Increased oxygen uptake (only occurs during physical exercises).
  2. Increased energy demand (only occurs during physical exercises).

We like to eat fat but our body likes to use carbohydrates as energy source.

Overweight is the result of poor knowledge about nutrition in combination with hardly physical exercises.

It is not possible to lose more than 1.8 grams of fat per week. However, at more than 1 kg of fat loss per week, the body will also break down muscle, resulting in a low resting metabolic rate and yoyo-effect.

When following a diet is favorable to minimize fat through diet. But at least 7 grams of fat per day is necessary to ensure the intake of essential fatty acids and to stimulate the production of bile salts.
7 grams of fat per day corresponds to a daily diet with 4 En% fat. However, a diet with at least 20 En% fat (and up to 35 En% fat) is necessary to prevent a deficiency of essential fatty acids and fat-soluble vitamins on long-term.

A responsible breakfast contains up to 350 kcal.
A responsible lunch contains up to 450 kcal.
A responsible evening meal contains up to 750 kcal.

Good indicators for weight loss are a decreased body fat and an increased muscle mass. The body fat and muscle mass can be measured with a body composition analyzers scale.

Recommended daily energy intake by sex and age group
Age group (years)MenWomen
Kcal per dayKcal per day
616001500
1222002000
1729002300
30-3926002000
50-5925002000
70-7923001800
Others25002000

 

Recommended fat percentage by sex and age group
Age group (years)MenWomen
17-291525
30-3917.527.5
40-492030
50+2535
A healthy adult male has a body fat percentage around 15%.
A healthy adult woman has a body fat percentage around 25%.


Dietary guidelines for overweight prevention:

  • Choose products with 20-30 En% fat, products with maximum 7 En% saturated fat, products with 20-35% protein, products with maximum 10 En% sugars, products with minimum 1.5 grams of fiber per 100 kcal and products with a GI value of 55 or lower or in other words, your daily diet (=all meals/products that you eat on a daily basis) should on average contain 20-30 En% fat, maximum 7 En% saturated fat, 20-35% protein, maximum 10 En% sugars and minimum 1.5 grams of fiber per 100 kcal.
  • Products with 20-35 En% protein in combination with 10000 steps per day and 25-30 grams of fiber per day will reduce weight in a responsible manner.
    Products with 20-35 En% protein should contain maximum 30 En% fat and maximum 7 En% saturated fat!
  • No more than 0.5-1 kg of weight loss per week. 0.5 kg of weight loss per week corresponds to a decreased intake of 350 kcal per day through diet and 150 kcal extra through physical activities.
  • To prevent a deficiency of vitamins and essential fatty acids a diet should contain a minimum of 1700 kcal per day.
  • Increase the resting metabolic rate. Strength training is the best way to increase the resting metabolic rate.
  • Use the following guideline: total energy intake per day is 25-30 kcal per kg body weight.
  • Eat 300 grams of vegetables and five servings of fruit per day or 25-30 grams of fiber per day. Dietary fiber provides a longer satiety, resulting in less meal times during the day. Furthermore, the antioxidants from fruits and vegetables reduce inflammation.
    30 grams of fiber per day corresponds to a daily diet of minimum 1.5 grams of fiber per 100 kcal.
  • Eat no more than 19 grams of saturated fat per day at 2500 kcal and 15 grams of saturated fat at 2000 kcal. The WHO advises 2000 kcal per day for women and 2500 kcal for men.
  • Aim for a healthy weight. A healthy weight has a BMI of 18.5-25. BMI is weight divided by height squared (weight (kg)/height2 (m)).
  • Spend at least 90 minutes per day on physical exercises or at least 10000 steps per day.
  • Stop smoking because smoking causes atherosclerosis. Atherosclerosis is the most important cause of cardiovascular diseases.
  • Do not go shopping on an empty stomach.
  • Do not skip breakfast.
  • Put the meal on a small plate. So it looks like there is a lot of food on the plate!
  • Eat at least 2 times (100-150 g fish per time) a week oily fishes or take daily 250-500 mg EPA and DHA.
    Oily fishes are sardines, herring, salmon, anchovies, eel and mackerel.
  • Limit alcohol to 2 glasses for men and 1 glass for women per day.
  • Eat no more than 6 grams of salt per day, corresponding to 2400 mg of sodium.
    6 grams salt per day corresponds to a daily diet with <0.3 g salt per 100 kcal.
  • Do not take weight loss supplements. They do not what they claim.
Age (years)Recommended BMI for menRecommended BMI for women
414.40-17.5514.25-17.28
514.20-17.4214.05-17.15
614.04-17.5513.90-17.34
714.02-17.9213.94-17.75
814.10-18.4414.06-18.35
914.29-19.1014.26-19.07
1014.53-19.8414.57-19.86
1114.84-20.5514.99-20.74
1215.23-21.2215.52-21.68
1315.70-21.9116.13-22.58
1416.25-22.6216.73-23.34
1516.84-23.2917.28-23.94
1617.42-23.9017.75-24.37
1717.98-24.4618.16-24.70
18 and older18-50-25.0018.50-25.00

Cancer

Scientific studies (review articles) on the relationship between diet/nutrients and cancer prevention:
One swallow does not make a summer. A famous Dutch saying that could not be any more obvious. Just because one single scientific study about a certain topic makes certain claims, it does not necessarily mean it is true. On the other hand, a review article (a collection of scientific studies on a certain topic) of randomized, placebo-controlled double blind clinical trials (RCTs) will answer the following question:
"Do taking dietary supplements make sense?" Yes for a positive conclusion and no for a negative conclusion.

One swallow does not make a summer. A famous Dutch saying that could not be any more obvious. Just because one single scientific study about a certain topic makes certain claims, it does not necessarily mean it is true. On the other hand, a review article (a collection of scientific studies on a certain topic) of cohort studies or case-control studies will answer the following question:
"Should I change my diet?".

 

2024:

  1. Higher carotenoids levels reduce breast cancer

2023:

  1. 10 mg/d isoflavone dietary intake reduce breast cancer
  2. Higher tissue levels of linoleic acid reduce prostate cancer
  3. High blood vitamin B6 levels reduce colorectal cancer
  4. Higher choline dietary intake may reduce breast cancer

2022:

  1. Fruits and vegetables reduce endometrial cancer
  2. Higher blood levels of alpha-linolenic acid reduce colorectal cancer
  3. High folate dietary intake reduces colon cancer in people with medium or high alcohol consumption
  4. Higher dietary intake of processed meat increases hepatocellular carcinoma
  5. Dietary intake of vegetables and vitamin C could reduce renal cell carcinoma
  6. A high olive oil consumption reduces cancer risk
  7. Postoperative coffee or caffeine consumption causally reduces postoperative ileus

2021:

  1. 600 mg/d vitamin E supplementation decreases chemotherapy-induced peripheral neuropathy
  2. Dendritic cell vaccine provides no benefits for newly diagnosed glioblastoma
  3. Breastfeeding reduces ovarian cancer in women with BRCA1 or BRCA2 mutation
  4. No association between consumption of carrot and bladder cancer
  5. Omega-3 PUFA supplementation may reduce chemotherapy-induced peripheral neuropathy
  6. High consumption of cruciferous vegetables, citrus fruits, garlic and tomatoes may reduce colorectal cancer
  7. Obesity increases colorectal cancer in men with Lynch Syndrome
  8. Dietary calcium intake reduces colorectal adenomas
  9. High consumption of dietary trans fat increases prostate cancer and colorectal cancer
  10. Hyperlipidemia, obesity and high alcohol consumption are risk factors of early-onset colorectal cancer
  11. Guarana supplementation does not reduce cancer-related fatigue
  12. CoQ10 supplementation reduces markers of inflammation and MMPs in patients with breast cancer
  13. Obesity is a risk factor for mortality from primary liver cancer
  14. Branched-chain amino acids supplementation during oncological surgical period may reduce post-operative morbidity from infections and ascites
  15. High saturated fat increases liver cancer
  16. Coffee and tea consumption reduce glioma
  17. Higher mushroom consumption reduces breast cancer
  18. 1 cup/d green tea reduces esophageal cancer among women
  19. Malignancy increases severe/critical COVID-19
  20. Anti-cancer therapy have no adverse effects on severity and mortality in cancer patients with COVID-19
  21. No association between potato consumption and cancers
  22. 100 mg/d dietary magnesium intakes reduce cancer mortality
  23. Daily 60 to 80 grams citrus fruit reduce lung cancer
  24. A low selenium level increases breast cancer
  25. No association between fish intake and pancreatic cancer
  26. No association between dietary acrylamide intake and breast, endometrial and ovarian cancer

2020:

  1. Vegetable and fruit consumption reduce biliary cancer
  2. Tree nuts reduce cancer mortality
  3. A high plasma folate level does not reduce breast cancer
  4. Higher intakes of total protein reduce all-cause mortality
  5. Higher vitamin C dietary intake reduces breast cancer
  6. Habitual tea consumption reduces nasopharyngeal cancer
  7. Ovarian cancer survivors should consume 300 g/d vegetables and 300 g/d fruit
  8. Fat, cholesterol and vitamin A increase ovarian cancer
  9. Circulating concentrations of α-carotene, β-carotene and lutein and zeaxanthin reduce bladder cancer
  10. Dietary omega-3 PUFAs intake reduce digestive system cancers
  11. 40 g/day of pickled vegetable increase gastric cancer
  12. Higher vitamin B2 and B6 dietary intake decreases ER-/PR- breast cancer
  13. 30 min/day light-intensity physical activity reduce cancer mortality
  14. 100-g/d fish consumption decreases liver cancer
  15. Dietary intake of vitamin A reduces ovarian cancer among North Americans
  16. Nitrite dietary intake increases non-Hodgkin lymphoma in females
  17. Carbohydrate dietary intake may decrease esophageal cancer
  18. Hepatitis C increases pancreatic cancer
  19. Higher linoleic acid blood concentration reduces cancer mortality
  20. Waist circumference is a significant risk factor of liver cancer
  21. Tea consumption may reduce colorectal cancer in female
  22. Daily 20 grams tree nuts reduces cancer of the digestive system
  23. Green tea reduces stomach cancer
  24. Dietary salt intake increases risk of esophageal cancer
  25. Garlic could reduce risk of colorectal cancer

2019:

  1. Dietary fiber intake reduces endometrial cancer
  2. High β-carotene concentration reduces bladder cancer
  3. High consumption of polyunsaturated fat increases skin cancer
  4. 100g fruit per day decrease lung cancer in former smokers
  5. Carrot consumption decreases the lung cancer adenocarcinoma
  6. 0.5 g/day dietary trans fat intake increases ovarian cancer
  7. High serum iron levels increase breast cancer risk
  8. Egg consumption is not associated with brain cancer risk
  9. Tea reduces brain cancer in American population
  10. Decaffeinated coffee consumption could reduce ovarian cancer
  11. Diet with high total antioxidant capacity decreases cancer mortality
  12. Omega-3 fatty acids in fish consumption reduce breast cancer in Asian patients
  13. Physical activity reduces lung cancer among smokers
  14. Trans fatty acids are not associated with risk of breast cancer
  15. Daily 100 μg dietary folate intake reduce oestrogen-receptor-negative breast cancer
  16. 100-300 g/day fruit or vegetables reduce all-cause mortality

2018:

  1. 10g dietary fiber intake per day may reduce ovarian cancer risk
  2. 1 μg/day dietary B12 intake increases esophageal cancer
  3. Protein intake does not increase prostate cancer
  4. No association between vitamin A, C, D, E and lycopene and risk of non-Hodgkin lymphoma
  5. Wine consumption is not associated with colorectal cancer
  6. Dietary carrot intake reduces breast cancer
  7. High intake of dietary flavonols, flavones and anthocyanidins may decrease colorectal cancer
  8. Calcium intake of <750 mg per day could be a risk factor for prostate cancer
  9. No association between carbohydrate intake and prostate cancer risk
  10. 5 mg/day vitamin B2 intake reduces colorectal cancer risk
  11. Moderate consumption of white wine increases the risk of prostate cancer
  12. Citrus fruit intake reduces risk of esophageal cancer
  13. Daily 10 mcg dietary intake of vitamin D decreases risk of pancreatic cancer
  14. Every 5 kg/m2 increase in BMI corresponds to a 2% increase in breast cancer risk in women
  15. A high dietary cholesterol intake might increase lung cancer risk
  16. Daily higher cooked tomatoes and sauces consumption reduces prostate cancer risk

2017:

  1. Saturated fat increases breast cancer mortality among women
  2. Daily dietary intake of 100g red meat and 50g processed meat increase risk of colorectal cancer
  3. Daily 2-4 g carnitine does not reduce cancer-related fatigue
  4. At least 28 g/d whole grain intake reduce risk of total, cardiovascular and cancer mortality
  5. High intake of cooked carrot might be associated with a low incidence of urothelial cancer
  6. Breastfeeding during 6-9 months reduces risk of endometrial cancer
  7. N-3 PUFA supplementation improves immune function and reduces the level of inflammation in gastrointestinal cancer patients postoperatively
  8. Plant-based dietary patterns decrease cancer risk
  9. Up to 12g/day nut consumption is associated with reduced all-cause and coronary heart disease mortality
  10. A high intake of red meat increases risk of lung cancer among non-smokers
  11. High serum selenium levels reduce risk of cervical cancer among women
  12. Both high vitamin E intake and circulating vitamin E levels could reduce cervical neoplasia risk
  13. High intakes of saturated fat increase risk of lung cancer
  14. Vitamin and antioxidant supplements have no overall preventive effect against bladder cancer
  15. At least 1600 mg/day calcium may reduce the recurrence of colorectal adenomas
  16. High levels of physical activity reduce risk of breast cancer in postmenopausal women with a BMI until 30
  17. Daily 100g processed and red meat intake increase esophageal cancer risk
  18. No more than 175 mg/d dietary DHA intake reduces endometrial cancer
  19. Daily 621 mg dietary calcium has protective effect against esophageal cancer in Asian populations
  20. 1-3 servings/d vegetables may lower risk of renal cell carcinoma
  21. Daily 20 grams legume reduces risk of prostate cancer
  22. Daily 300 mcg dietary iodine may decrease risk of thyroid cancer
  23. Daily 2 mg dietary lycopene consumption reduces prostate cancer risk
  24. At least 7 cups/day green tea intake reduce prostate cancer
  25. 1 mg/day dietary vitamin B2 intake reduces risk of breast cancer
  26. Higher dietary carbohydrate intake increases colorectal cancer risk in men
  27. A high total fat consumption increases non-Hodgkin's lymphoma
  28. Daily 2 mg dietary vitamin E intake reduces lung cancer risk
  29. 20 mg/d isoflavones dieatary intake reduces risk of colorectal neoplasms in Asians
  30. Elevated serum selenium levels may decrease high-grade prostate cancer among current and former smokers

2015:

  1. 100-400g/day fruits and vegetables reduce risk of lung cancer
  2. High garlic and onion consumption are likely to reduce gastric cancer risk
  3. Manganese deficiency may increase breast cancer
  4. High dietary vitamin B9, D, B6 and B2 intake reduces risk of colorectal cancer
  5. Red meat induced colorectal cancer is not modified by NAT2 enzyme activity

2014:

  1. Low-fat diet reduces recurrence of breast cancer
  2. Cruciferous vegetable intake protects against cancer of the colon
  3. Recreational physical activity reduces risk of gastric cancer
  4. Daily 200-320 micrograms dietary folate intake reduce breast cancer risk
  5. 100 g/day red meat intake may increase gastric cancer risk
  6. Red meat consumption increases esophageal cancer risk
  7. White meat and fish consumption reduce risk of hepatocellular carcinoma

2012:

  1. High salt intake increases gastric cancer
  2. High intake of vegetables and fruit decreases risk of esophageal squamous cell carcinoma

2011:

  1. Olive oil consumption probably reduces breast cancer and cancer of the digestive system

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The human body consists of organs like liver, lungs and heart. Organs consist of tissues and tissue consists of cells. Under normal circumstances cells only divide when needed, e.g. at recovery, growth and wound healing. This process is also called controlled cell division. Controlled cell division is necessary and innocent. However, it becomes dangerous when cell division within a particular organ is no longer under control. In that case, is called cancer. Cancer is a disorder, characterized by uncontrolled cell division in a particular organ. Cancer is often deadly when there is metastasis.

The oxidative DNA damage is a major risk factor for developing cancer. Antioxidants can protect the DNA against oxidative damage. Oxidative damages can be caused by free radicals.

The word "cancer" is derived from the Latin word "cancer", which means "lobster". There are several types of cancer.

Cancer mortality can be reduced if cases are detected and treated early. There are 2 components of early detection efforts:

  • early diagnosis
  • screening

Cancer is a leading cause of death worldwide.
The most common in 2020 (in terms of new cases of cancer) were:

  • breast
  • lung
  • colon and rectum
  • prostate
  • skin (non-melanoma)
  • stomach

The most common causes of cancer death in 2020 were:

  • lung
  • colon and rectum
  • liver
  • stomach
  • breast

Between 30 and 50% of cancers can currently be prevented by avoiding risk factors and implementing existing evidence-based prevention strategies.

Dietary guidelines for cancer prevention:

  • 7-points nutritional profile of cancer prevention is a diet with:
    1. maximum 30 En% fat
    2. maximum 7 En% saturated fat
    3. maximum 0.2 grams salt per 100 kcal
    4. minimum 1.5 grams fiber per 100 kcal
    5. maximum 70 En% carbohydrates
    6. maximum 25 En% sugar
    7. maximum 35 En% protein
  • The easiest way to follow this diet is to choose only products/meals with:
    1. maximum 30 En% fat
    2. maximum 7 En% saturated fat
    3. maximum 0.2 grams salt per 100 kcal
    4. minimum 1.5 grams fiber per 100 kcal
    5. maximum 70 En% carbohydrates
    6. maximum 25 En% sugar
    7. maximum 35 En% protein
  • However, the most practical way to follow this diet is, all your daily consumed products/meals should contain on average:
    1. maximum 30 En% fat
    2. maximum 7 En% saturated fat
    3. maximum 0.2 grams salt per 100 kcal
    4. minimum 1.5 grams fiber per 100 kcal
    5. maximum 70 En% carbohydrates
    6. maximum 25 En% sugar
    7. maximum 35 En% protein
  • Use the 7-points nutritional profile app to see if your daily diet contains:
    1. maximum 30 En% fat
    2. maximum 7 En% saturated fat
    3. maximum 0.2 grams salt per 100 kcal
    4. minimum 1.5 grams fiber per 100 kcal
    5. maximum 70 En% carbohydrates
    6. maximum 25 En% sugar
    7. maximum 35 En% protein
  • Eat fish that provides at least 250 mg EPA and DHA per day.
  • Aim for a healthy weight. A healthy weight has a BMI of 18.5-25. BMI is weight divided by height squared (weight (kg)/height2 (m)).
  • Spend at least 60-90 minutes per day on physical exercises or at least 10,000 steps per day.
  • Eat 25-30 grams of vegetables and 2-5 servings of fruit a day or at least 25 grams of fiber per day.
    25grams of fiber per day corresponds to a daily diet of 1.3 grams of fiber per 100 kcal.
  • Eat plenty of whole grains, such as brown bread, oatmeal and legumes.
  • Limit to 2 glasses of alcohol for men and 1 glass for women a day or <20 g alcohol per day.
  • Eat no more than 6 grams of salt per day, corresponding to 2400 mg of sodium.
    6 grams salt per day corresponds to a daily diet of <0.3 g salt per 100 kcal.
  • Do not take antioxidant supplements. They do more harm than good!
  • Eat no more than 500g of red meat per week. Red meat increases the risk of developing colorectal cancer.

Different types of cancer:

Cancer

The human body consists of organs like liver, lungs and heart. Organs consists of tissues, and tissue consists of cells. Under normal circumstances cells only divide when needed, e.g. at recovery, growth and wound healing. This process is also called controlled cell division. Controlled cell division is necessary and innocent. However, it becomes dangerous when cell division within a particular organ is no longer under control. In that case, is called cancer. Cancer is a disorder, characterized by uncontrolled cell division in a particular organ. Cancer is often deadly when there is metastasis.

The oxidative DNA damage is a major risk factor for developing cancer. Antioxidants can protect the DNA against oxidative damage. Oxidative damages can be caused by free radicals.

The word "cancer" is derived from the Latin word "cancer", which means "lobster". There are several types of cancer.

Cancer mortality can be reduced if cases are detected and treated early. There are two components of early detection efforts:

  • Early diagnosis
  • Screening

Cancer is a leading cause of death worldwide. The main types of cancer are lung, stomach, liver, colorectal, breast and cervical cancer.
Cancer of the lung is the most common cancer in the world.
Lung, stomach, liver, colon and breast cancer cause the most cancer deaths each year.

35% of cancer cases is due to a wrong diet, such as high fat, high salt and/or less fruit and vegetables diet.

Dietary guidelines for cancer prevention:

  • Choose products with maximum 35 En% fat, products with maximum 10 En% saturated fat, products with maximum 0.5 g of sodium per 100 g (100 ml) product, products with minimum 1.3 grams of fiber per 100 kcal and fish providing at least 250 mg EPA and DHA per day.
  • Aim for a healthy weight. A healthy weight has a BMI of 18.5-25. BMI is weight divided by height squared (weight (kg)/height2 (m)).
  • Spend at least 60-90 minutes per day on physical exercises or at least 10000 steps per day.
  • Eat 25-30 grams of vegetables and 2-5 servings of fruit a day or 25-30 grams of fiber per day.
    30 grams of fiber per dag corresponds to a daily diet of minimum 1.5 grams of fiber per 100 kcal.
  • Eat plenty of whole grains, such as brown bread, oatmeal and legumes.
  • Limit to 2-3 glasses of alcohol for men, and 1-2 glasses for women a day or <30 g alcohol per day.
  • Eat no more than 6 grams of salt per day, corresponding to 2400 mg of sodium.
    6 grams salt per day corresponds to a daily diet of <0.3 g salt per 100 kcal.
  • Do not take antioxidant supplements. They do more harm than good!
  • Eat no more than 500 g of red meat per week. Red meat increases the risk of developing colorectal cancer.

Scientific studies on the relationship between diet/nutrients and cancer.
Review articles of randomized, placebo-controlled double-blind clinical trials (RCTs) will answer the following question:
"Is taking dietary supplements make sense?". Yes at a positive conclusion and no at a negative conclusion.

Review articles of cohort studies or case-control studies will answer the following question:
"Should I change my diet?".

  1. Elevated serum selenium levels may decrease high-grade prostate cancer among current and former smokers

Higher carotenoids levels reduce breast cancer

Objectives:
Carotenoids appear to have anticancer effects. Prospective evidence for the relation between serum carotenoids and breast cancer is controversial. Therefore, this review article has been conducted.

Do higher carotenoids levels (likes, α-carotene, β-carotene, β-cryptoxanthin, lycopene, zeaxanthin and lutein) reduce breast cancer risk among women?

Study design:
This review article included 17 nested case-control studies and 1 cohort study, published between 1984 and 2016 with a total of 20,188 participants. 
Median follow-up ranged from 8 months to 21 years during which 7,608 breast cancer cases were reported. 
All studies assessed circulating carotenoids using high-performance liquid chromatography. The majority of studies carried out on circulating carotenoids and the risk of breast cancer were adjusted for the following variables: BMI (n = 9), dietary variables (n = 8), age (n = 9), alcohol (n = 6), age at menarche (n = 6) and age at first birth (n = 8). 
According to the quality assessment, except for 2 studies, other publications had high quality. 

There was no publication bias. 

Results and conclusions:
The investigators found that the highest levels of total carotenoids compared to the lowest were significantly related to a 24% lower risk of breast cancer [relative risk (RR) = 0.76, 95% CI = 0.62 to 0.93, I2 = 45.6%, p = 0.075]. 
According to the sensitivity analysis, no study affected the overall RR. 

The investigators found according to linear dose-response analysis, the risk of breast cancer decreased by 2% for every 10 μg/dL of total carotenoids [RR = 0.98, 95% CI = 0.97 to 0.99]. A steady drop in the risk of breast cancer was observed for total carotenoid concentrations <1200 μg/dL followed by a plateau. The level of evidence was graded as low.

The investigators found that the highest levels of α-carotene compared to the lowest were significantly related to a 23% lower risk of breast cancer [relative risk (RR) = 0.77, 95% CI = 0.68 to 0.87, I2 = 0.0%, p = 0.48]. 
According to the sensitivity analysis, no study affected the overall RR. 

The investigators found according to linear dose-response analysis, the risk of breast cancer decreased by 22% for every 10 μg/dL of α-carotene [RR = 0.78, 95% CI = 0.66 to 0.93]. 
No evidence for nonlinear association was found. The level of evidence was graded as low. 

The investigators found that the highest levels of β-carotene compared to the lowest were significantly related to a 20% lower risk of breast cancer [relative risk (RR) = 0.80, 95% CI = 0.65 to 0.98, I2 = 56.5%, p = 0.004]. 
According to the sensitivity analysis, no study affected the overall RR. 

The investigators found according to linear dose-response analysis, the risk of breast cancer decreased by 4% for every 10 μg/dL of β-carotene [RR = 0.96, 95% CI = 0.93 to 0.99]. No evidence for nonlinear association was found. The level of evidence was graded as low. 

The investigators found that the highest levels of β-cryptoxanthin compared to the lowest were significantly related to a 15% lower risk of breast cancer [relative risk (RR) = 0.85, 95% CI = 0.74 to 0.96, I2 = 0.0%, p = 0.80]. 
According to the sensitivity analysis, no study affected the overall RR. 

The investigators found according to linear dose-response analysis, the risk of breast cancer decreased by 10% for every 10 μg/dL of β-cryptoxanthin [RR = 0.90, 95% CI = 0.82 to 0.99]. 

The investigators found that the highest levels of lycopene compared to the lowest were significantly related to a 14% lower risk of breast cancer [relative risk (RR) = 0.86, 95% CI = 0.76 to 0.98, I2 = 0.0%, p = 0.46]. 
According to the sensitivity analysis, no study affected the overall RR. 

The investigators found that the highest levels of lutein compared to the lowest were significantly related to a 30% lower risk of breast cancer [relative risk (RR) = 0.70, 95% CI = 0.52 to 0.93, I2 = 17.1%, p = 0.30]. 
According to the sensitivity analysis, no study affected the overall RR. 

The investigators concluded that higher levels of carotenoids, α-carotene, β-carotene, β-cryptoxanthin, lycopene and lutein are related to a decreased risk of breast cancer. Additionally, each 10 μg/dL of total carotenoids, α-carotene, β-carotene and β-cryptoxanthin reduce breast cancer risk with 2%, 22%, 4% and 10%, respectively. 

Original title: 
The Association between Circulating Carotenoids and Risk of Breast Cancer: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies by Dehnavi MK, Ebrahimpour-Koujan S, […], Azadbakht L.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10694674/ 

Additional information of El Mondo:
Find more information/studies on cohort studies/significantly, carotenoids and breast cancer right here. 

Causal relationship between sugar-sweetened beverages consumption and higher BMI and body weight

Objectives:
Is there a causal relationship between sugar-sweetened beverages consumption and higher BMI and body weight in both children and adults?
 
Study design:
This review article included 85 studies with 48 in children (40 cohort studies with 91,713 participants and 8 RCTs with 2,783 participants) and 37 in adults (21 cohort studies with 448,661 participants and 16 RCTs with 1,343 participants).

Results and conclusions:
The investigators found among cohort studies, each serving/day increase in sugar-sweetened beverages intake was significantly associated with a 0.07 kg/m2 [95% CI = 0.04 to 0.10 kg/m2] higher BMI in children and a 0.42 kg [95% CI = 0.26 to 0.58 kg] higher body weight in adults.

The investigators found RCTs in children indicated less BMI gain with sugar-sweetened beverages reduction interventions compared with control [MD = -0.21 kg/m2, 95% CI = -0.40 to -0.01 kg/m2].

The investigators found RCTs in adults showed randomization to addition of sugar-sweetened beverages to the diet led to greater body weight gain [MD = 0.83 kg, 95% CI = 0.47 to 1.19 kg] and subtraction of sugar-sweetened beverages led to weight loss [MD = -0.49 kg, 95% CI = -0.66 to -0.32 kg] compared with the control groups.

The investigators found a positive linear dose-response association between sugar-sweetened beverages consumption and weight gain for all outcomes assessed.

The investigators concluded there is a causal relationship between sugar-sweetened beverages consumption and higher BMI and higher body weight in both children and adults.

Original title:
Sugar-sweetened beverage consumption and weight gain in children and adults: a systematic review and meta-analysis of prospective cohort studies and randomized controlled trials by Nguyen M, Jarvis SE, [...], Malik VS.

Link:
https://pubmed.ncbi.nlm.nih.gov/36789935/

Additional information of El Mondo:
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10 mg/d isoflavone dietary intake reduce breast cancer

Objectives:
Epidemiological studies that focus on the relationship between dietary isoflavone intake and the risk of breast cancer still lead to inconsistent conclusions. Therefore, this review article has been conducted.

Does a high isoflavone dietary intake reduce risk of breast cancer among women?

Study design:
This review article included 7 cohort studies and 17 case-control studies with a total of 902,438 females.
The verification of breast cancer in these studies was based on either a cancer registry record or a histological diagnosis.
The exposure assessment of all included studies was based on a food frequency questionnaire (FFQ) via either face-to-face interviews or self-administrative questionnaires.

The publication biases were evaluated using Begg’s test and Egger’s test. The shape of the funnel plots showed asymmetry [p = 0.001] and the Egger’s test found virtual publication bias [p 0.001]. However, the trim-and-fill method failed to identify any potentially missing studies, indicating the publication bias did not affect the results.

Results and conclusions:
The investigators found in the meta-analysis a significantly reduced risk of 29% for breast cancer [summary OR = 0.71, 95% CI = 0.72 to 0.81, I2 = 82.6%] when comparing the highest to the lowest isoflavone dietary intake.
The result remained the same in sensitivity analysis.

The investigators found in subgroup analysis a statistically significant protective effect of 38% for isoflavone dietary intake on breast cancer in the case-control studies [OR = 0.62, 95% CI = 0.50 to 0.76], while no such effect was observed in the cohort studies [OR = 0.94, 95% CI = 0.86 to 1.02].

The investigators found in subgroup analysis a statistically significant protective effect of 38% for isoflavone dietary intake on breast cancer in Asian women [OR = 0.62, 95% CI = 0.52 to 0.74], while no such effect was observed in non-Asian women [OR = 0.97, 95% CI = 0.88 to 1.06].

The investigators found when the highest isoflavone dietary intake was lower than 10 mg/d, the negative relationship between isoflavone dietary intake and breast cancer disappeared [OR = 1.01, 95% CI = 0.94 to 1.08], whereas a statistically significant protective effect of 37% [OR = 0.63, 95% CI = 0.53 to 0.75] was found, when the highest isoflavone dietary intake was above 10 mg/d.
However, a statistically significant difference in the protective effect of isoflavone dietary intake on breast cancer was observed regardless of whether the women were pre- or postmenopausal and regardless of whether they were ER positive or negative.

The investigators concluded at least 10 mg/d isoflavone dietary intake is helpful in reducing breast cancer risk, particularly among Asian women.

Original title:
Isoflavone Consumption and Risk of Breast Cancer: An Updated Systematic Review with Meta-Analysis of Observational Studies by Yang J, Shen H,  […], Qin Y.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10224089/

Additional information of El Mondo:
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Higher tissue levels of linoleic acid reduce prostate cancer

Objectives:
Findings on the association of dietary intake and tissue biomarkers of linoleic acid (LA) with the risk of prostate cancer are conflicting. Also, no meta-analysis summarized available findings in this regard. Therefore, this review article has been conducted.

Do higher tissue levels or higher dietary intakes of linoleic acid reduce prostate cancer risk in men?

Study design:
This review article included 15 prospective cohort studies with 511,622 participants with an age range of ≥18 years.

During the follow-up periods ranging from 5 to 21 years, 39,993 cases of prostate cancer, 5,929 cases of advanced prostate cancer and 1,661 cases of fatal prostate cancer were detected.

Results and conclusions:
The investigators found higher tissue levels of linoleic acid were significantly associated with a reduced risk of 14% for prostate cancer [RR = 0.86, 95% CI = 0.77 to 0.96].   
However, a significant association was not seen for advanced prostate cancer [RR = 0.86, 95% CI = 0.65 to 1.13].

The investigators found in dose-response analysis, each 5% increase in tissue levels of linoleic acid was significantly associated with a 14% lower risk of prostate cancer.

The investigators found no significant association between dietary intake of linoleic acid and risk of total [RR = 1.00, 95% CI = 0.97 to 1.04], advanced [RR = 0.98, 95% CI = 0.90 to 1.07] and fatal prostate cancer [RR = 0.97, 95% CI = 0.83 to 1.13].
Not significant because RR of 1 was found in the 95% CI of 0.83 to 1.13. RR of 1 means no risk/association.

The investigators concluded higher tissue levels of linoleic acid reduce prostate cancer in men.

Original title:
Dietary intake and biomarkers of linoleic acid and risk of prostate cancer in men: A systematic review and dose-response meta-analysis of prospective cohort studies by Yousefi M, Eshaghian N, […], Sadeghi O.

Link:
https://pubmed.ncbi.nlm.nih.gov/37077161/

Additional information of El Mondo:
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Tissue levels of linoleic acid can be increased by eating foods that are high in linoleic acid and/or taking linoleic acid supplements.
 

Sunflower oil, corn oil, soybean oil, rice bran oil, canola (rapeseed) oil are high in linoleic acid.

 

 

High blood vitamin B6 levels reduce colorectal cancer

Objectives:
Does a high dietary intake of vitamin B6 or a high blood PLP levels (vitamin B6 level in blood) reduce the risk of colorectal cancer?

Study design:
This review article included 20 cohort studies and 8 case-control studies.

Results and conclusions:
The investigators found higher dietary intake of vitamin B6 significantly reduced the risk of colorectal cancer with 20% [combined OR = 0.80, 95% CI = 0.68 to 0.94].

The investigators found higher blood PLP level significantly reduced the risk of colorectal cancer with 46% [combined OR = 0.54, 95% CI = 0.35 to 0.84].

The investigators found subgroup analysis revealed that higher dietary intake of vitamin B6 significantly reduced the risk of colorectal cancer in women with 21% [combined OR = 0.79, 95% CI = 0.65 to 0.96].

The investigators found subgroup analysis revealed that higher blood PLP level significantly reduced the risk of colorectal cancer in women with 59% [combined OR = 0.41, 95% CI = 0.30 to 0.57].

The investigators found subgroup analysis revealed that higher dietary intake of vitamin B6 significantly reduced the risk of colon cancer in men and women with 24% [combined OR = 0.76, 95% CI = 0.64 to 0.91].

The investigators found subgroup analysis revealed that higher blood PLP level significantly reduced the risk of colon cancer in men and women with 44% [combined OR = 0.56, 95% CI = 0.42 to 0.73].

The investigators concluded that higher dietary intake of vitamin B6 and higher blood PLP level (vitamin B6 level in blood) reduce colorectal cancer risk, particularly colon cancer.

Original title:
Association Between Vitamin B6 and the Risk of Colorectal Cancer: A Meta-analysis of Observational Studies by Lai J, Guo M, […], Li J.

Link:
https://pubmed.ncbi.nlm.nih.gov/36961108/

Additional information of El Mondo:
Find more information/studies on vitamin B6 and colorectal cancer right here.

Circulating concentration of vitamin B6 in blood can be increased by eating foods that are high in vitamin B6 and/or taking vitamin B6 supplements.
 

Higher choline dietary intake may reduce breast cancer

Objectives:
The associations between dietary intakes and circulating blood levels of methionine, choline or betaine and breast cancer risk remain currently unclear. Therefore, this review article has been conducted.

Do higher dietary intakes and circulating blood levels of methionine, choline or betaine reduce breast cancer risk?

Study design:
This review article included 8 prospective cohort studies and 10 case-control studies.

Results and conclusions:
The investigators found in case-control studies that higher dietary choline intake significantly reduced breast cancer risk with 62% [OR = 0.38, 95% CI = 0.16 to 0.86].
However, this reduced risk was not significant in prospective cohort studies [HR = 1.01, 95% CI = 0.92 to 1.12].

The investigators concluded that higher choline dietary intake may reduce breast cancer risk. May reduce because this reduced risk is not found in cohort studies.

Original title:
The association between dietary intakes of methionine, choline and betaine and breast cancer risk: A systematic review and meta-analysis by Van Puyvelde H, Dimou N, […], De Bacquer D.

Link:
https://pubmed.ncbi.nlm.nih.gov/36701983/

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Find more information/studies on cohort studies/significantly, choline and breast cancer right here.

Fruits and vegetables reduce endometrial cancer

Objectives:
Does consumption of fruits and vegetables reduce risk of endometrial cancer?

Study design:
This review article included  of 21 case-control studies and 6 cohort studies.

Results and conclusions:
The investigators found that vegetables consumption significantly reduced risk of endometrial cancer with 24% [pooled odds ratio [OR], relative risk [RR], hazard ratio [HR] = 0.76, 95% CI = 0.63 to 0.91].

The investigators found that cruciferous vegetables consumption significantly reduced risk of endometrial cancer with 19% [pooled OR = 0.81, 95% CI = 0.70 to 0.94].

The investigators found that dark green and yellow/orange combined vegetables consumption significantly reduced risk of endometrial cancer with 36% [pooled OR = 0.64, 95% CI = 0.42 to 0.97].

The investigators found that fruits consumption significantly reduced risk of endometrial cancer with 19% [pooled OR = 0.81, 95% CI = 0.70 to 0.92].

The investigators found these results were primarily based on studies of high quality and exhibited either by case-control only or a combination of case-control and cohort studies. Additionally, the results varied by geographic location, such as Western areas, the US and Italy.

The investigators concluded that consumption of fruits and vegetables has beneficial effects on endometrial cancer risk and that specific kinds of fruits and vegetables should be recommended differently due to their outstanding bioactive components.

Original title:
The influence of dietary vegetables and fruits on endometrial cancer risk: a meta-analysis of observational studies by Lu YT, Gunathilake M and Kim J.

Link:
https://pubmed.ncbi.nlm.nih.gov/36151331/

Additional information of El Mondo:
Find more information/studies on cancer and fruit and vegetable consumption right here.

Higher blood levels of alpha-linolenic acid reduce colorectal cancer

Objectives:
There is keen interest in better understanding the impacts of alpha-linolenic acid (ALA), a plant-derived n-3 fatty acid, in ameliorating the development of cancer. However, results of several prospective cohort studies present an inconsistent association between ALA intake and the incident colorectal cancer (CRC). Therefore, this review article has been conducted.

Does a high dietary intake of alpha-linolenic acid or a high level of alpha-linolenic acid in blood reduce risk of colorectal cancer (colon and rectal cancer)?

Study design:
This review article included 15 cohort studies (11 studies on diet and 5 studies on biomarkers including 4 on blood and 1 on adipose tissue) with 12,239 colorectal cancer cases occurred among 861,725 participants.
The mean follow-up was 9.3 years (ranging from 1 to 28 years).
Among all of the included studies, quality scores assessed by the 9-star NOS ranged from 7 to 9, with a median quality (≤7 stars) in 2 studies and high quality (≥ 8 stars) in 13 studies.

There was no publication bias.

Results and conclusions:
The investigators found higher level of alpha-linolenic acid in blood significantly reduced risk of colorectal cancer with 17% [summary RR = 0.83, 95% CI = 0.69 to 0.99, I2 = 0.0%].

The investigators found each 0.1% increase in the level of alpha-linolenic acid in blood was significantly associated with a 10% reduction in colorectal cancer risk [summary RR = 0.90, 95% CI = 0.80 to 0.99, I2 = 38.6%].

The investigators no significant dose-response association between dietary intake of alpha-linolenic acid and the incident colorectal cancer [p for non-linearity = 0.18; p for linearity = 0.24].

The investigators concluded that higher blood levels of alpha-linolenic acid reduce risk of colorectal cancer while higher dietary intake of alpha-linolenic acid does not reduce risk of colorectal cancer. Encouraging the consumption of foods rich in alpha-linolenic acid to improve its levels in the blood may potentially decrease the risk of colorectal cancer. Nevertheless, well-designed and large-scale cohort studies with biomarkers are still needed for better reconfirming the potential impacts of alpha-linolenic acid intake in the primary prevention of colorectal cancer.

Original title:
Association of Dietary Intake and Biomarker of α-Linolenic Acid With Incident Colorectal Cancer: A Dose-Response Meta-Analysis of Prospective Cohort Studies by Dai ZB, Ren XL, […], Xu L.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9301188/

Additional information of El Mondo:
Find more information/studies on colorectal cancer and alpha-linolenic acid consumption right here.

High folate dietary intake reduces colon cancer in people with medium or high alcohol consumption

Objectives:
Colorectal cancer is one of the most commonly diagnosed and deadly cancers worldwide. Epidemiological studies on the relationship between folate intake and the risk of colorectal cancer have reported inconsistent findings since folate fortification in the USA. Therefore, this review article has been conducted.

Does a high folate (folic acid) ietary intake reduce risk of colorectal cancer (colon and rectal cancer)?

Study design:
This review article included 24 cohort studies involving 6,165,894 individuals, of which 37,280 persons with colorectal cancer.

Results and conclusions:
The investigators found compared with the lowest dietary intake, the highest folate dietary intake significantly reduced risk of colorectal cancer with 12% [combined relative risk (RR) = 0.88, 95% CI = 0.83 to 0.92, p = 0.0004].
Significantly means that there is an association with a 95% confidence.

The investigators found compared with the lowest dietary intake, the highest folate dietary intake significantly reduced risk of colorectal cancer with 3% among persons witih medium alcohol consumption [RR = 0.97, 95% CI = 0.96 to 0.99, p = 0.008].
Significantly because RR of 1 was not found in the 95% CI of 0.96 to 0.99. RR of 1 means no risk/association.

The investigators found compared with the lowest dietary intake, the highest folate dietary intake significantly reduced risk of colorectal cancer with 5% among persons witih high alcohol consumption [RR = 0.95, 95% CI = 0.92 to 0.97, p = 0.003].

The investigators found compared with the lowest dietary intake, the highest folate dietary intake did not reduce risk of colorectal cancer among non-drinkers [RR = 1.00, 95% CI = 0.98 to 1.02, p = 0.827].

The investigators found compared with the lowest dietary intake, the highest folate dietary intake significantly reduced risk of colon cancer with 14% [RR = 0.86, 95% CI = 0.81 to 0.92, p = 0.0004].
Significantly because the calculated p-value of 0.0004 was less than the p-value of 0.05.

The investigators found compared with the lowest dietary intake, the highest folate dietary intake did not reduce risk of rectal cancer [RR = 0.92, 95% CI = 0.84 to 1.02, p = 0.112].

The investigators found compared with the lowest dietary intake, the highest folate dietary intake significantly reduced risk of colorectal cancer in USA and Europe but not in other regions.

The investigators concluded that high folate dietary intake reduces risk of colon cancer, particularly in people with medium or high alcohol consumption, but it still needs to be further confirmed.

Original title:
Folate intake and risk of colorectal cancer: a systematic review and up-to-date meta-analysis of prospective studies by Fu H, He J, […], Chang H.

Link:
https://pubmed.ncbi.nlm.nih.gov/35579178/

Additional information of El Mondo:
Find more information/studies on colorectal cancer and folic acid consumption right here.

Colorectal cancer starts in the colon or the rectum. These cancers can also be called colon cancer or rectal cancer, depending on where they start.

Higher dietary intake of processed meat increases hepatocellular carcinoma

Objectives:
The association between meat intake and hepatocellular carcinoma (HCC) risk is still unclear. Therefore, this review article has been conducted.

Does a higher dietary intake of meat increases the risk of hepatocellular carcinoma?

Study design:
This review article included 17 observational studies involving 2,915,680 participants, of which 4,953 cases of hepatocellular carcinoma.

10 studies reported red meat intake, 9 reported white meat intake, 9 reported fish intake, 7 reported processed meat intake and 5 reported total meat intake.

Results and conclusions:
The investigators found results showed that the consumption of red meat [relative risk = 1.04, 95% CI = 0.91 to 1.18, I2 = 50.50%, p = 0.033] and total meat intake [relative risk = 1.01, 95% CI =  0.90 to 1.13, I2 = 15.50%, p = 0.316] were not significantly associated with risk of hepatocellular carcinoma.

The investigators found, however, a higher dietary intake of processed meat significantly increased the risk of hepatocellular carcinoma with 20% [relative risk = 1.20, 95% CI = 1.02 to 1.41, I2 = 26.30%, p = 0.228].
Significant because relative risk of 1 was not found in the 95% CI of 1.02 to 1.41. Relative risk of 1 means no risk/association.

The investigators found, in contrast, a higher dietary intake of white meat significantly decreased the risk of hepatocellular carcinoma with 24% [relative risk = 0.76, 95% CI = 0.63 to 0.92, I2 = 68.30%, p = 0.001].

The investigators found, in contrast, a higher dietary intake of fish significantly decreased the risk of hepatocellular carcinoma with 9% [relative risk = 0.91, 95% CI = 0.86 to 0.96, I2 = 40.90%, p = 0.095].

The investigators concluded that a higher dietary intake of processed meat increases the risk of hepatocellular carcinoma, while a higher dietary intake of both white meat and fish decrease the risk of hepatocellular carcinoma. Therefore, these findings suggest that dietary intervention may be an effective approach to preventing hepatocellular carcinoma. These need to be verified with further well-designed observational studies and experimental clinical research.  

Original title:
Meat Intake and the Risk of Hepatocellular Carcinoma: A Meta-Analysis of Observational Studies by Yu J, Liu Z, […], Chen W.

Link:
https://pubmed.ncbi.nlm.nih.gov/35583453/

Additional information of El Mondo:
Find more information/studies on cancer and meat consumption right here.

Processed meats are meats that have been preserved by smoking or salting, curing or adding chemical preservatives. They include deli meats, bacon and hot dogs.

Dietary intake of vegetables and vitamin C could reduce renal cell carcinoma

Objectives:
Evidence associating diet with the incidence of renal cell carcinoma (RCC) is inconclusive. Therefore, this umbrella review article has been conducted.

What is the association between diet and renal cell carcinoma incidence?

Study design:
This umbrella review article included 22 meta-analyses with a total of 502 individual studies and 64 summary hazard ratios (HRs) for renal cell carcinoma incidence: dietary patterns or dietary quality indices (n = 6), foods (n = 13), beverages (n = 4), alcohol (n = 7), macronutrients (n =15) and micronutrients (n =19).

No meta-analyses had high methodological quality.

59% of these 502 individual studies were cohort studies (n = 298), 39% were case-control studies (n = 196) and 2% were pooled studies (n = 8).

Sixty (94%) exposures in the included meta-analyses had more than 1,000 cases or 20,000 participants.

Results and conclusions:
The investigators found no dietary factors showed convincing or highly suggestive evidence of association with renal cell carcinoma incidence in the overall analysis.

The investigators found in the overall analysis that dietary intake of vegetables significantly reduced risk of renal cell carcinoma with 26% [summary HR = 0.74, 95% = 0.63 to 0.86, suggestive evidence].

The investigators found in the overall analysis that dietary intake of vitamin C significantly reduced risk of renal cell carcinoma with 23% [summary HR = 0.77, 95% = 0.66 to 0.90, suggestive evidence].

The investigators found in the overall analysis that moderate drinking significantly reduced risk of renal cell carcinoma with 23% [summary HR = 0.77, 95% = 0.70 to 0.84, convincing evidence] in Europe and North America.

The investigators found in the overall analysis that dietary intake cruciferous vegetables significantly reduced risk of renal cell carcinoma with 22% [summary HR = 0.78, 95% = 0.70 to 0.86, highly suggestive evidence] in North America.

The investigators concluded dietary intake of vegetables and vitamin C could reduce renal cell carcinoma risk. Moderate drinking might be beneficial for Europeans and North Americans and cruciferous vegetables might be beneficial to North Americans, but the results should be interpreted with caution because no meta-analyses had high methodological quality. More researches are needed in the future.

Original title:
The role of diet in renal cell carcinoma incidence: an umbrella review of meta-analyses of observational studies by Liao Z, Fang Z, […], Luo Z.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8812002/

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Find more information/studies on cancer, vegetables, vitamin C right here.

An umbrella review article is a scientific article which only includes meta-analyses (also called review articles). The results found in an umbrella review article are more reliable than found in an individual review article.

One swallow does not make a summer. A famous Dutch saying that could not be any more obvious. Just because one single scientific study about a certain topic makes certain claims, it does not necessarily mean it is true. On the other hand, a review article (a collection of scientific studies on a certain topic) of randomized, placebo-controlled double blind clinical trials (RCTs) will answer the following question:
"Do taking dietary supplements make sense?" Yes for a positive conclusion and no for a negative conclusion.

One swallow does not make a summer. A famous Dutch saying that could not be any more obvious. Just because one single scientific study about a certain topic makes certain claims, it does not necessarily mean it is true. On the other hand, a review article (a collection of scientific studies on a certain topic) of (prospective) cohort studies or case-control studies will answer the following question:
"Should I change my diet?".

A high olive oil consumption reduces cancer risk

Objectives:
Does a high olive oil consumption reduce cancer risk?

Study design:
This review article included 37 case-control studies with 17,369 cases (persons with cancer) and 28,294 controls (persons without cancer) and 8 cohort studies with 12,461 incident cases among 929,771 subjects (participants).

Significant publication bias was detected via Egger’s test in the analysis on overall cancer risk [p 0.001], breast cancer [p = 0.013] and gastrointestinal cancer risk [p = 0.048].

Results and conclusions:
The investigators found in pooled analysis of case-control and cohort studies that highest olive oil consumption was significantly associated with a 31% lower risk of any cancer [pooled RR = 0.69, 95% CI = 0.62 to 0.77].  
Significantly means that there is an association with a 95% confidence.

The investigators found subgroup analyses showed that the protective effect of high olive oil consumption in terms of cancer risk was also significant in case-control studies [37 study arms, RR = 0.65, 95% CI = 0.57 to 0.74] but not in cohort studies [8 study arms, RR = 0.90, 95% CI = 0.77 to 1.05].
Furthermore, the protective association was also found in a multivariate analysis [32 study arms, RR = 0.72, 95% CI = 0.65 to 0.81], a high study quality analysis [RR = 0.72, 95% CI = 0.64 to 0.81], Mediterranean participants [RR = 0.69, 95% CI = 0.60 to 0.79] and non-Mediterranean participants [RR = 0.49, 95% CI = 0.34 to 0.71].

The investigators found in pooled analysis of case-control and cohort studies that highest olive oil consumption was significantly associated with a 33% lower risk of breast cancer [pooled RR = 0.67, 95% CI = 0.52 to 0.86].  
Significantly because RR of 1 was not found in the 95% CI of 0.52 to 0.86. RR of 1 means no risk/association.

The investigators found subgroup analyses showed that the beneficial effect was reproducible in case-control studies [RR = 0.63, 95% CI = 0.45 to 0.87] but not in cohort studies.
Furthermore, high olive oil consumption was linked to a reduced breast cancer risk in Mediterranean [RR = 0.67, 95% CI = 0.49 to 0.92] and non-Mediterranean populations [RR = 0.25, 95% CI = 0.07 to 0.89].

The investigators found in pooled analysis of case-control and cohort studies that highest olive oil consumption was significantly associated with a 23% lower risk of gastrointestinal cancer [pooled RR = 0.77, 95% CI = 0.66 to 0.89].  
Subgroup analyses showed an inverse relationship between highest olive oil consumption and risk for esophageal cancer [RR = 0.47, 95%CI = 0.24 to 0.93] and pancreatic cancer [RR = 0.58, 95% CI = 0.35 to 0.97].
Furthermore, significant effects were also found in case-control studies [RR = 0.72, 95% CI = 0.61 to 0.85), studies within the Mediterranean area [RR = 0.77, 95% CI = 0.67 to 0.88], multivariate analyses [RR = 0.76, 95% CI = 0.63 to 0.90] and high quality studies [RR = 0.73, 95% CI = 0.62 to 0.86].

The investigators found in pooled analysis of case-control and cohort studies that highest olive oil consumption was significantly associated with a 26% lower risk of upper aerodigestive cancer [pooled RR = 0.74, 95% CI = 0.60 to 0.91].  
Subgroup analyses showed results remained significant for case-control studies [RR = 0.74, 95% CI = 0.60 to 0.91], multivariate analyses [RR = 0.75, 95% CI = 0.66 to 0.86] and studies of high quality [RR = 0.68, 95% CI = 0.52 to 0.89].

The investigators found in pooled analysis of case-control studies that highest olive oil consumption was significantly associated with a 54% lower risk of urinary tract cancer [pooled RR = 0.46, 95% CI = 0.29 to 0.72].  
Subgroup analyses showed results remained significant for studies of high quality [RR = 0.46, 95% CI = 0.32 to 0.66].

The investigators concluded highest versus lowest olive oil consumption is associated with 31% lower cancer risk, especially for breast, overall gastrointestinal, upper aerodigestive and urinary tract cancer. Additional prospective cohort studies on various cancer types, especially in non-Mediterranean regions, as well as large randomized trials, seem desirable in order to provide further insight into the role of olive oil in preventing cancer.

Original title:
Olive oil intake and cancer risk: A systematic review and meta-analysis by Markellos C, Ourailidou ME, […], Psaltopoulout T.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8751986/

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The conclusions in scientific studies are even more reliable when they are also found in cohort studies, multivariate analyzes (studies where adjustments were made for multiple confounding factors) and high-quality studies.
 

Postoperative coffee or caffeine consumption causally reduces postoperative ileus

Objectives:
Does postoperative coffee or caffeine consumption causally reduce risk of postoperative ileus (POI) in patients undergoing elective colorectal surgery?

Study design:
This review article included 4 RCTs with 312 subjects.

Results and conclusions:
The investigators found postoperative coffee or caffeine consumption significantly decreased the time to first bowel movement [MD = -10.36 h, 95% CI = -14.61 to -6.11], shortened the length of hospital stay [MD = -0.95 days, 95% CI = -1.57 to -0.34] and was significantly  associated with a 36%-decreased risk of the use of any laxatives after the procedure [RR = 0.64, 95% CI = 0.44 to 0.92].

The investigators found the time to first flatus, time to tolerance of solid food, risk of any postoperative complication, postoperative reinsertion of a nasogastric (NG) tube and anastomotic leakage showed no statistical differences between groups.

The investigators concluded postoperative coffee or caffeine consumption causally improves bowel movement and decreases the duration of hospital stay in patients undergoing elective colorectal surgery. This method is safe and can prevent or treat postoperative ileus (POI).

Original title:
The effect of coffee/caffeine on postoperative ileus following elective colorectal surgery: a meta-analysis of randomized controlled trials by Yang TW, Wang CT, […], Tsai MC.

Link:
https://pubmed.ncbi.nlm.nih.gov/34993568/

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Postoperative ileus is a prolonged absence of bowel function after surgical procedures, usually abdominal surgery.

High protein diets causally have beneficial effect on body weight management

Objectives:
Do diets rich in protein causually reduce body weight of adults with overweight or obesity? 

Study design:
This review article included 37 RCTs.
The diets were included during a mean of 32 weeks interventions, ranging from 8 to 104 weeks.

There was no publication bias.

Results and conclusions:
The investigators found protein intake (ranging from 18-59 energy percentage [En%]) significantly reduced body weight by 1.6 kg [95% CI = 1.2 to 2.0 kg, I2 = 56%] compared to controls (digestible carbohydrate, fiber, fat or no supplementation (no placebo used)).
This result was also found in sensitivity analysis.

The investigators found the effect size of dietary protein in body weight management was dependent on specific phenotypes, where individuals with prediabetes had more benefit compared to individuals with normoglycemia.
Furthermore, individuals without the obesity risk allele (AA genotype) had more benefit compared to individuals with the obesity risk alleles (AG and GG genotypes).

The investigators concluded that diets rich in protein (18-59 energy percentage [En%]) during 32 weeks causally have a moderate beneficial effect on body weight management of adults with overweight or obesity.

Original title:
Are Dietary Proteins the Key to Successful Body Weight Management? A Systematic Review and Meta-Analysis of Studies Assessing Body Weight Outcomes after Interventions with Increased Dietary Protein by Hansen TT, Astrup A and Sjödin A.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468854/

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A diet rich in protein with 18-59 energy percentage [E%] or a diet with 18-59 En% protein means that the amounts of protein contribute 18 to 59% to the total calories (kcal) of the diet.
If the diet contains 2000 kcal, 90 grams of protein contribute 18% to this 2000 kcal.
1 gram of protein gives 4 kcal. Thus 90 grams of protein provide 360 kcal (90x4 kcal) and 360 kcal is 18% of 2000 kcal.

The most easy way to follow a diet rich in protein with 18-59 energy percentage is to choose only meals/products with 18-59 En% protein. Check here which products contain 18-59 En% protein.

However, the most practical way to follow a diet with 18-59 En% protein is, all meals/products that you eat on a daily basis should contain on average 18-59 En% protein.

To do this, use the 7-points nutritional profile app to see whether your daily diet contains 18-59 En% protein.

A high-protein diet is a diet with at least 20 En% protein.

 

High circulating vitamin C level reduces metabolic syndrome

Objectives:
The association between vitamin C and metabolic syndrome (MetS) has been evaluated in several epidemiological studies with conflicting results. Therefore, this review article has been conducted.

Do dietary vitamin C intake and circulating vitamin C level reduce risk of metabolic syndrome? 

Study design:
This review article included 26 cross-sectional studies and 2 cohort studies with a total number of 110,771 participants. 23 studies were related to the dietary vitamin C level.
The sample size ranged from 143 to 27,656 persons.
The dietary vitamin C level was assessed by food-frequency questionnaire (FFQ) in 4 studies, a 24-h or 3-day recall in 18 studies and a 4-day record in 1 study.

No evidence of publication bias existed according to Begg's rank correlation test [p = 0.495].

Results and conclusions:
The investigators found when compared to the lowest dietary vitamin C intake, that the highest dietary vitamin C intake significantly reduced risk of metabolic syndrome with 7% [overall multivariable-adjusted RR = 0.93, 95% CI = 0.88 to 0.97, p = 0.003, I2 = 54.5%, p = 0.003]. The above findings were confirmed in cross-sectional studies [RR = 0.92, 95% CI = 0.87 to 0.97, p = 0.001] and 24-h or 3-day recall [RR = 0.89, 95% CI = 0.86 to 0.93, p 0.001] studies.

The investigators found when compared to the lowest circulating vitamin C level, that the highest circulating vitamin C level significantly reduced risk of metabolic syndrome with 40% [overall multivariable-adjusted RR = 0.60, 95% CI = 0.49 to 0.74, p 0.001, I2 = 22.7%, p = 0.249].

The investigators concluded that both the dietary and the circulating vitamin C level reduce risk of metabolic syndrome. However, due to the limitation of the available evidence, more well-designed prospective studies are still needed.

Original title:
Vitamin C and Metabolic Syndrome: A Meta-Analysis of Observational Studies by Guo H, Ding J, [...], Zhang Y.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8531097/

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In practice, a lot of dietary vitamin C intake amounts to 200 to 300 grams of vegetables and 2-5 pieces of fruit per day. Vitamin C is found in fruit and vegetables.

A high circulating vitamin C level can be obtained through vitamin C-rich food and/or taking vitamin C supplements.

 

Carbohydrate intake increases metabolic syndrome

Objectives:
The associations between dietary carbohydrate and diverse health outcomes remain controversial and confusing. Therefore, this review article (meta-analyse) has been conducted.

What is the association between dietary carbohydrate intake and diverse health outcomes?

Study design:
This review article included 43 meta-analyses of observational research studies with 23 health outcomes, including cancer (n = 26), mortality (n = 4), metabolic diseases (n = 4), digestive system outcomes (n = 3) and other outcomes [coronary heart disease (n = 2), stroke (n = 1), Parkinson's disease (n = 1) and bone fracture (n = 2)].

This umbrella review summarized 281 individual studies with 13,164,365 participants.

33.3% studies were considered to be of high quality and 66.7% of moderate quality.

Results and conclusions:
The investigators found highly suggestive evidence showed that dietary carbohydrate intake significantly increased risk of metabolic syndrome with 25% [adjusted summary odds ratio = 1.25, 95% CI = 1.15 to 1.37].

The investigators found suggestive evidence showed that dietary carbohydrate intake significantly decreased risk of esophageal adenocarcinoma with 43% [adjusted summary hazard ratio = 0.57, 95% CI = 0.42 to 0.78].

The investigators found suggestive evidence showed that dietary carbohydrate intake significantly increased risk of all-cause mortality with 19% [adjusted summary hazard ratio 1.19, 95% CI = 1.09 to 1.30].

The investigators concluded despite the fact that numerous systematic reviews and meta-analyses have explored the relationship between carbohydrate intake and diverse health outcomes, there is no convincing evidence of a clear role of carbohydrate intake. However, highly suggestive evidence shows carbohydrate intake is associated with higher risk of metabolic syndrome. Suggestive evidence shows carbohydrate intake is associated with higher risk of all-cause mortality and lower risk of esophageal adenocarcinoma.

Original title:
Dietary Carbohydrate and Diverse Health Outcomes: Umbrella Review of 30 Systematic Reviews and Meta-Analyses of 281 Observational Studies by Liu YS, Wu QJ […], Zhao YH.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116488/

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600 mg/d vitamin E supplementation decreases chemotherapy-induced peripheral neuropathy

Objectives:
Chemotherapy-induced peripheral neuropathy (CIPN) is a common symptom, but prophylactic measures cannot still be carried out effectively. In addition, the efficacy of vitamin E in preventing peripheral neurotoxicity caused by chemotherapy is inconclusive. Therefore, this review article has been conducted.

Does vitamin E supplementation decrease risk of chemotherapy-induced peripheral neuropathy?

Study design:
This review article included 8 RCTs with a total of 488 patients.
The number of participants in each arm ranged from 13 to 96.
The experimental intervention was vitamin E supplementation as an adjuvant to cisplatin, paclitaxel and other chemotherapies.
There was no publication bias.

Results and conclusions:
The investigators found patients who received vitamin E supplementation of 600 mg/day had a significantly lower incidence of chemotherapy-induced peripheral neuropathy of 69% [risk ratio = 0.31, 95% CI = 0.14 to 0.65, p = 0.002, I2 = 0%] than the placebo group (group without vitamin E).

The investigators found patients in the cisplatin chemotherapy group who received vitamin E supplementation had a significantly lower incidence of chemotherapy-induced peripheral neuropathy of 72% [risk ratio = 0.28, 95% CI = 0.14 to 0.54, p = 0.0001, I2 = 0%]  than the placebo group.

The investigators found, moreover, vitamin E supplementation significantly decreased patients’ sural amplitude after 3 rounds of chemotherapy [MD = -2.66, 95% CI = -5.09 to -0.24, p = 0.03, I2 = 0%] in contrast with that of placebo supplementation, while no significant difference was observed when patients were treated with vitamin E after 6 rounds of chemotherapy [MD = -1.28, 95% CI = -3.11 to 0.54, p = 0.17, I2 = 40%].

The investigators found, in addition, the vitamin E-supplemented group had better improvement in the neurotoxicity score and lower incidence of reflexes and distal paraesthesias than the control group.

The investigators concluded that vitamin E supplementation of 600 mg/day decreases risk of chemotherapy-induced peripheral neuropathy, particularly in the cisplatin chemotherapy group. More high-quality trials with standardized reporting of clinical outcomes about peripheral neuropathy are needed to explore the exact role of vitamin E in the prevention of chemotherapy-induced peripheral neuropathy.

Original title:
Protective Effects of Vitamin E on Chemotherapy-Induced Peripheral Neuropathy: A Meta-Analysis of Randomized Controlled Trials by Miao H, Li R [...], Wen Z.

Link:
https://www.karger.com/Article/FullText/515620

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Dendritic cell vaccine provides no benefits for newly diagnosed glioblastoma

Objectives:
The efficacy of dendritic cell vaccine for newly diagnosed glioblastoma remains controversial. Therefore, this review article has been conducted.

Does dendritic cell vaccine provide benefits for the newly diagnosed glioblastoma?

Study design:
This review article included 3 randomized controlled trials (RCTs).

Results and conclusions:
The investigators found overall, compared with control group for newly diagnosed glioblastoma, dendritic cell vaccine showed no substantial effect on:
-median overall survival [SMD = 0.11, 95% CI = -0.18 to 0.41, p = 0.45];
-median progression-free survival [SMD = 0.12, 95% CI = -0.24 to 0.48, p = 0.50];
-progression-free survival rate [risk ratio = 1.29, 95% CI = 0.82 to 2.04, p = 0.27];
-overall survival rate [risk ratio = 1.29, 95% CI = 0.61 to 2.72, p = 0.50] or;
-nervous system disorders [risk ratio = 0.80, 95% CI= 0.59 to 1.08, p = 0.14].

The investigators concluded dendritic cell vaccine provides no obvious benefits for the newly diagnosed glioblastoma.

Original title:
The Efficacy of Dendritic Cell Vaccine for Newly Diagnosed Glioblastoma: A Meta-analysis of Randomized Controlled Studies by Tan L, Peng J, […], Wu Q.

Link:
https://pubmed.ncbi.nlm.nih.gov/34767325/

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Dendritic cells (DCs) are professional antigen-presenting cells that link innate and adaptive immunity and are critical for the induction of protective immune responses against pathogens.

Glioblastoma is an aggressive type of cancer that can occur in the brain or spinal cord.

Poultry consumption decreases metabolic syndrome

Objectives:
What is the association between red meat and poultry consumption and the risk of metabolic syndrome?

Study design:
This review article included 9 prospective cohort studies, which involved a total of 21,869 participants.
Among them, 8 studies were identified for red meat consumption.

No publication bias was observed according to the Begg's rank-correlation test and the Egger's test.  

Results and conclusions:
The investigators found that red meat consumption was significantly associated with a higher risk of 35% for metabolic syndrome [multi-variable adjusted RR = 1.35, 95% CI = 1.13 to 1.62, p = 0.001, I2 = 54.4%, p = 0.032].  
The same results were obtained in subgroup analysis for >5 years follow-up [RR = 1.36, 95% CI = 1.09 to 1.7, p = 0.006], non-National Cholesterol Education Program-Adult Treatment Panel (NCEP-ATP III) [RR = 1.34, 95% CI = 1.12 to 1.62, p = 0.002], Non-Asia [RR = 1.51, 95% CI = 1.29 to 1.77, p 0.001], adjustment of BMI [RR = 1.4, 95% CI = 1.23 to 1.6, p 0.001] and physical activity studies [RR = 1.48, 95% CI = 1.29 to 1.71, p 0.001].

The investigators found that unprocessed red meat consumption was significantly associated with a higher risk of 32% for metabolic syndrome [multi-variable adjusted RR = 1.32, 95% CI = 1.14 to 1.54, p = 0.0003, I2 = 0%, p = 0.397].  

The investigators found that processed red meat consumption was significantly associated with a higher risk of 48% for metabolic syndrome [multi-variable adjusted RR = 1.48, 95% CI = 1.11 to 1.97, p = 0.007, I2 = 64.7%, p = 0.097].  

The investigators found that poultry consumption was significantly associated with a lower risk of 15% for metabolic syndrome [multi-variable adjusted RR = 0.85, 95% CI = 0.75 to 0.97, p = 0.02, I2 = 0%, p = 0.707].  

The investigators concluded that red meat (processed and unprocessed) consumption is associated with a higher risk of metabolic syndrome, whereas, poultry consumption is associated with a lower risk of metabolic syndrome. More well-designed randomized controlled trials are still needed to address the issues further.

Original title:
Association of Red Meat and Poultry Consumption With the Risk of Metabolic Syndrome: A Meta-Analysis of Prospective Cohort Studies by Guo H, Ding J, [...], Zhang Y.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8295459/

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Breastfeeding reduces ovarian cancer in women with BRCA1 or BRCA2 mutation

Objectives:
Does breastfeeding reduce risk of ovarian cancer in women with BRCA1 mutation or BRCA2 mutation?

Study design:
This review article included 1 cohort study and 4 case-control studies with a total of 14,601 women with a BRCA1 or BRCA2 mutation.

There was no publication bias.

Results and conclusions:
The investigators found ever having performed breastfeeding significantly reduced risk of ovarian cancer with 23.3% [pooled OR = 0.767, 95% CI = 0.688 to 0.856, I2 = 0%] in women with BRCA1 mutation.

The investigators found ever having performed breastfeeding non-significantly reduced risk of ovarian cancer with 18.3% [pooled OR = 0.817, 95% CI = 0.650 to1.028, I2 = 0%] in women with BRCA2 mutation.

The investigators found breastfeeding for >1 year significantly reduced risk of ovarian cancer with 21.3% [pooled OR = 0.787, 95% CI = 0.682 to 0.907, I2 = 0%] in women with BRCA1 mutation.

The investigators found breastfeeding for >1 year significantly reduced risk of ovarian cancer with 43.3% [pooled OR = 0.567, 95% CI = 0.400 to 0.802, I2 = 0%] in women with BRCA2 mutation.

The investigators concluded that ever having performed breastfeeding reduces risk of ovarian cancer in women with BRCA1 mutation and breastfeeding for >1 year reduces risk of ovarian cancer in women with BRCA2 mutation.

Original title:
The preventive effect of breastfeeding against ovarian cancer in BRCA1 and BRCA2 mutation carriers: A systematic review and meta-analysis by Eoh KJ, Park EY, […], Lim MC.

Link:
https://pubmed.ncbi.nlm.nih.gov/34304906/

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Nut consumption does not increase adiposity

Objectives:
Nuts are recommended for cardiovascular health, yet concerns remain that nuts may contribute to weight gain due to their high energy density. Therefore, this review article has been conducted.

Does nut consumption contribute to an increased adiposity risk?

Study design:
This review article included 6 prospective cohort studies with 569,910 participants and 86 RCTs with 114 comparisons and 5,873 participants.

Results and conclusions:
The investigators found nuts consumption was significantly associated with a lower risk of 7% for incidence of overweight/obesity [RR = 0.93, 95% CI = 0.88 to 0.98, p 0.001, moderate certainty of evidence] in prospective cohort studies.

The investigators found RCTs showed no adverse effect of nuts on body weight [MD = 0.09 kg, 95% CI = -0.09 to 0.27 kg, p 0.001, high certainty of evidence].

The investigators found meta-regression showed that higher nut intake was significantly associated with reductions in body weight and body fat.

The investigators concluded that current evidence demonstrates the concern that nut consumption contributes to increased adiposity appears unwarranted.

Original title:
Are fatty nuts a weighty concern? A systematic review and meta-analysis and dose-response meta-regression of prospective cohorts and randomized controlled trials by Nishi SK, Viguiliouk E, [...], Sievenpiper JL.

Link:
https://pubmed.ncbi.nlm.nih.gov/34494363/

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No association between consumption of carrot and bladder cancer

Objectives:
Previous studies have provided limited evidence for the effect of carrot intake on bladder cancer incidence. Therefore, this review article has been conducted.

Is there a relationship between dietary carrot intake and bladder cancer incidence?

Study design:
This review article included 3 cohort studies.

Results and conclusions:
The investigators found in a meta-analyse of 3 cohort studies no significant association between dietary carrot intake and bladder cancer risk [summary HR = 1.02, 95% CI = 0.95 to 1.10, I2 = 0.0%, p = 0.859].

The investigators concluded that there is no association between dietary consumption of carrot and the risk of bladder cancer.

Original title:
Association of Dietary Carrot Intake With Bladder Cancer Risk in a Prospective Cohort of 99,650 Individuals With 12.5 Years of Follow-Up by Xu X, Zhu Y, […], Xia D.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8349976/

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