Voeding en gezondheid

Research Question:
Systematic literature searches of case-control studies to evaluate the relationship between salt intake and gastric cancer show a positive relationship, but a quantitative analysis of longitudinal cohort studies is missing. It was therefore carried out this review article.

Eating salt increases the chance of getting stomach cancer?

Study Design:
This overview article contained 10 cohort studies with 268718 participants, of which 1474 people who got stomach cancer. The follow-up duration was 6-15 years. There was no question of heterogeneity between the studies and publication bias.

Results and conclusions:
The researchers found that compared with the lowest salt intake, the highest salt intake the likelihood of getting stomach cancer significantly with 68% [RR = 1.68, 95% CI = 1.17-2.41, p = 0.005] did increase. Significant is, there is a link at a 95% reliability.

The researchers found that compared with the lowest salt intake, the relatively high salt intake the likelihood of getting stomach cancer significantly with 41% [RR = 1.41, 95% CI = 1.03-1.93, p = 0.032] did increase.

The associations was stronger among the Japanese population and a higher consumption of selected salt-rich foods was also associated with a high risk.

The researchers concluded that a high salt intake the likelihood of getting stomach cancer did increase.

Original title:
Habitual salt intake and risk of gastric cancer: A meta-analysis of prospective studies by D'Elia L, Rossi G, [...], Strazzullo P.

Link:
http://www.clinicalnutritionjournal.com/article/S0261-5614%2812%2900005-2/fulltext

Additional information about El Mondo:
The Health Council recommends up to 6 grams of salt per day. 6 grams of salt is equivalent to 2400 mg sodium.
A salt of America product contains nutritional seen at least 0.5 grams of sodium per 100 grams (100 ml).
A low-sodium product contains nutritional seen up to 0.1 grams of sodium per 100 grams (100 ml) or up to 0.12 grams of sodium per 100 kcal.
Read more about sodium sodium in the presentation.

Research questio
n: Studies on the relationship between diabetes and hepatocellular carcinoma (primary liver cancer) gave inconsistent findings on. It was therefore carried out this review

article.Diabetes increases the risk of hepatocellular carcinoma?Study design:

case-cont
rol studies contained This review article 17 and 32 cohort studies.Resul

ts and conclusions: th
e meta-analysis showed a significant increased risk [RR = 2.31, 95% CI = 1.87-2.84] on getting hepatocellular carcinoma patients see under sugar. The significant increased risk of 17 case-control studies was 2.40 [95% CI = 1.85-3.11] and under 25 cohort studies was 2.23 [95% CI: 1.68-2.96]. Significant is, there is a link.

The meta-analysis also showed that diabetics 2.43 times more likely [RR = 2.43, 95% CI = 1.66-3.55] walked, dying to hepatocellular carcinoma than those without diabetes.

The researchers concluded that the chance of getting diabetes both hepatocellular carcinoma as dead to hepatocellular carcinoma increased.Original

title: Diabetes mel
litus and risk or hepatocellular carcinoma: a systematic review and meta-analysis by Wang P, Kang DH, [...], Liu Z.

Lin
k: http://onlinelibrary.wiley.com/doi/10.1002/dmrr.1291/abstract?deniedAccessCustomisedMessage=&userIsAuthent

icated=falseExtra informati
on of El Mondo: HCC or primary liver cancer is very rare in the Western world a malignant tumor, but the most frequent primary malignant liver tumor. Hepatocellular carcinoma is one of the most common malignant diseases.The main caus
es of primary liver cancer are hepatitis B, C and D, alcoholic liver cirrhosis, metabolic liver diseases (such as hemochromatosis and alpha1-antitrypsin deficiency) and non-alcoholic steatohepatitis.More t
han 80% of patients with hepatocellular carcinoma has cirrhosis of the liver.

Research questi
on: the evidence for the effects of folic acid on plasma homocysteine levels and the total the glycemic control in people with type 2 diabetes are contradictory. It was therefore carried out this review ar

ticle.The total plasma homocysteine levels and folic acid supplements improve the glycemic control in people with type 2 diabetes

?Study desig
n: this overview article contained 4 studies with 183 patients with diabetes ty

pe 2. results and conclu
sions: the meta-analysis showed that folic acid supplements had a significant effect on the total plasma homocysteine levels in patients with type 2 diabetes. The weighted mean difference was-3.52 [95% CI =-4.44 to-2.60]. Significant is, there is a link at 95% reliability.

The meta-analysis showed that folic acid supplements had a non-significant effect on the HbA1c levels in patients with type 2 diabetes. The weighted mean difference was-0.37 [95% CI =-1.10 to 0.35]. Non-significant is, there is no link.

The researchers concluded that folic acid supplements the total plasma homocysteine levels in patients with type 2 diabetes reduced and there was a trend to recognize in improving glycemic control.Original title: Eff

ect of folic acid sup
plementation on plasma total homocysteine levels and glycemic control in patients with type 2 diabetes: A systematic review and meta-analysis by Sudchada P, Saokaewemail S, [...], http://www.sciencedirect.co

m/sci
ence/article/pii/S016882271200215XExtra information from Khaith

ong w. Link: El Mondo: read m
ore about folic acid and homocysteine levels in the presentation the high folic acid.
 

Research questi
on: offer eating fish and swallowing PUFA fatty acids protection against cerebrovascular diseases (diseases in the blood vessels of the brain)?

Study design
: this overview article contained 26 prospective cohort studies and 12 Rcts with 34817 794000 participants, of which with a cerebrovascular diseas
e.There was no indication of publication bias and heterogeneity between the studies and within the subgr

oups.Results and conclusi
ons: the meta-analysis of cohort studies showed a pooled relative risk of 0.94 [95% CI = 0.90-0.96] see for cerebrovascular disease at 2-4 servings of fish per week compared with 1 serving of fish per week. In other words, people who ate fish 2-4 times a week, ran significant 6% less chance of getting a cerebrovascular disease than those who ate fish once a week. Significant is, there is a link at 95% reliability.

The meta-analysis of cohort studies also showed that people who ate fish 5 times or more a week, ran significant 12% [pooled RR = 0.88, 95% CI = 0.81-0.96] less chance of getting a cerebrovascular disease than those who ate fish once a week.

The meta-analysis of Rcts with primary prevention as outcome showed that people who swallowed PUFA fatty acids, ran non-significant 2% [pooled RR = 0.98, 95% CI = 0.89-1.08] less chance of getting a cerebrovascular disease than people who swallowed no PUFA fatty acids. Non-significant is, there is no link with 95% reliability.

The meta-analysis of Rcts with secondary prevention as outcome showed that people who swallowed PUFA fatty acids, ran non-significant 17% [pooled RR = 1.17, 95% CI = 0.99-1.38] more chances of getting a cerebrovascular disease than people who swallowed no PUFA fatty acids. Non-significant is, there is no link with 95% reliability.

The meta-analysis also showed that the pooled relative risks for ischemic and hemorrhagic cerebrovascular outcomes came broadly in line with those of cerebrovascular disease.

The researchers concluded that eating fish the chance of getting this reduced risk was reduced but a cerebrovascular disease not found in swallowing of PUFA fatty acids.  In other words, the researchers found no causal link between PUFA fatty acids and the reduced risk of getting a cerebrovascular disease.

Original title: Assoc
iation between fish consumption, long chain omega 3 fatty acids, and risk or cerebrovascular disease: systematic review and meta-analysis by Chowdhury R, Stevens S, [...], Franco OH.

Link:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3484317/

Additional information about El Mon
do: In fish are fatty acids. Two of these fatty acids are EPA and DHA. EPA and DHA are also called PUFA fatty acids called. Polyunsaturated fatty acids or PUFA is English for polyunsaturated fatty aci
ds.For years it was assumed that a causal link existed between EPA and DHA and the reduced risk of heart disease. But this causal link is now by scientific studies in the form of review articles of Rcts brought down. In other words, at present is no longer considered scientifically proven that EPA and DHA chances of getting heart disease decrease. The science thinks now that EPA and DHA in combination with other good substances in fish are responsible for the reduced risk of heart disease. But it could also be that people who eat fish, a healthy lifestyle than people who do not eat fish.

Because science is no longer behind the causal link between EPA and DHA and the reduced risk of heart disease state, nutritionists recommend eating fish above the swallowing of EPA and DHA supplements to.