Nutritional Advice El Mondo

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:

Cardiovascular diseases

Scientific studies (review articles) on the relationship between diet/nutrients and cardiovascular diseases:
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:

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).

Tomatoes reduce cardiovascular risk among adults

Objectives:
Do consuming tomato products and lycopene supplementation reduce cardiovascular risk among adult subjects >18 years of age?

Study design:
This review article included 21 studies.

Results and conclusions:
The investigators found consuming tomato was associated with a significant reduction of 0.22 mmol/L in LDL-cholesterol [p = 0.006]. Significant means, there is an association at a 95% confidence.

Flavonoids

  • 4000-6000 varieties of flavonoids have been identified, many of which are responsible for the attractive colors of flowers, fruit and leaves.
  • Dietary flavonoids fall mainly into flavonols, flavanols and their polymers, flavones, flavanones, isoflavones and anthocyanins.
  • Dietary sources of flavonoids include tea, red wine, fruits, vegetables and legumes.
  • Cooking, processing and high acidity environments all reduce the amount of flavonoids in foods.
  • Flavonoids have been shown to have antibacterial, anti-inflammatory, antiallergic,

Carotenoids

  • More than 600 carotenoid compounds have been characterized.
    50 of these are consumed in the human diet.
    Approximately 12 carotenoids account for most of the dietary intake and they are found in measurable concentrations in human blood and tissues.
    The most common are lycopene, lutein, beta-carotene, alpha-carotene, beta-cryptoxanthin and zeaxanthine.
  • Fewer than 10% of carotenoid serve as precursors of vitamin A.
    Beta-carotene, alpha-carotene and beta-cryptoxanthin have provitamin A activity.

Vegetables & fruits

  • "Vegetable" comes from the Latin vegetabilis (animated) and from vegetare (enliven), which is derived from vegetus (active), in reference to the process of a plant growing.
  • Nutritionally speaking, fruits and vegetables are similar. Compared with animal products, they're generally lower in calories and fat, but higher in fiber.
  • One serving (half a cup) of most fruits has a bit more calories than one serving of vegetables.
  • Fruits and vegetables are high in vitamins (e.g. folic acid and vitamin C), minerals (e.g.
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