Nutritional Advice El Mondo

Nutritional advice

Chronic diseases

Scientific studies (review articles) on the relationship between diet/nutrients and chronic 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:
"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. High β-carotene dietary intake reduces Parkinson's disease among women
  2. 50g/d legume dietary intake may reduce mortality from all causes

2022:

  1. Selenium supplementation reduces postpartum depression
  2. Tomato intake causally reduces TNF-α levels in adults
  3. 400 mg/day vitamin C supplementation improves lung function of COPD patients
  4. Vitamin E supplements enhance quality of life of rheumatoid arthritis patients
  5. Meat intake may increase kidney stones
  6. High-dose dietary intake of vitamins A and B reduces glaucoma
  7. Higher intake of antioxidant-rich foods reduces Parkinson's disease

2021:

  1. 0.8-10 mg/d folic acid supplements decrease CRP levels
  2. Low vitamin D level increases asthma in children
  3. Low vitamin D level increases acne
  4. Selenium supplementation decreases hs-CRP level among patients with metabolic diseases
  5. NAC supplementation could improve lung function in patients with acute exacerbation of chronic obstructive pulmonary disease
  6. Vitamin B1 supplementation reduces ICU delirium in critically ill patients
  7. Soy supplementation improves insulin resistance for nonalcoholic fatty liver disease
  8. 540 mg/d green tea catechins supplementation reduces UV-induced damage due to erythema inflammation
  9. Cardiovascular reserve is improved after kidney-transplantation
  10. Vitamin B1 + vitamin C supplementation does not reduce mortality in patients with sepsis or septic shock
  11. Grape products containing polyphenols supplementation improves status of oxidative stress
  12. Vitamin B supplementation is effective in treating mouth ulcers
  13. L-carnitine supplementation should be supported in hemodialysis patients
  14. Carotenoid supplements decrease inflammation
  15. Coenzyme Q10 supplementation reduces oxidative stress
  16. 400 mg/day vitamin B2 supplementation decrease migraine attacks
  17. A higher manganese level increases MS
  18. Peripheral neuropathy is associated with lowered plasma vitamin B12 levels
  19. Resistant starch type 2 improves residual renal function of patients under maintenance hemodialysis
  20. Intravenous NAC administration decreases serum creatinine levels
  21. Probiotic, prebiotic and synbiotic supplementation improve oxidative stress in patients with chronic kidney disease
  22. Ginger supplementation improves oxidative stress levels
  23. Serum albumin concentrations are lower in patients with stable COPD
  24. Melatonin supplements have positive effects on sleep quality in adults with metabolic disorders

2020:

  1. 0.5 to 6 g/d taurine supplementation reduces total cholesterol and triglyceride in patients with liver dysregulation
  2. Patients with diabetic kidney disease benefit from <0.8 g protein per kilogram body weight per day
  3. <100 mg/day isoflavones reduce IL-6 and TNF-α levels
  4. 0.5 servings of fish per week reduce multiple sclerosis
  5. A higher dietary intake of fruit, dietary fiber, fish and vitamine C reduce COPD in adults
  6. Higher selenium and lower zinc level increase risk of vitiligo
  7. Higher serum levels of homocysteine increase multiple sclerosis
  8. Physical exercise offers benefits to patients with chronic kidney disease
  9. 300 mg/day dietary anthocyanins reduce inflammation
  10. Pomegranate decreases inflammation in adults
  11. LDL cholesterol-lowering treatment reduce risk of major vascular events
  12. Hepatitis B virus infection increases chronic kidney disease
  13. Lead increases ALS
  14. Meat is not a risk factor for asthma in children

2019:

  1. Vitamin B12, D and E reduce eczema
  2. Higher levels of selenium in cerebrospinal fluid increase Parkinson's disease
  3. Omega-3 supplementation decreases CRP levels in patients on hemodialysis
  4. Low selenium and zinc levels increase rheumatoid arthritis
  5. 60-500 mg/day coenzyme Q10 supplements reduce inflammation
  6. Egg consumption does not increase inflammation
  7. Hypomagnesemia increases all-cause mortality in end-stage renal disease patients
  8. Vitamin D improves fasting glucose among patients with chronic kidney disease
  9. Dietary DHA, DPA and EPA are associated with higher lung function among current smokers
  10. Exercise intervention in kidney transplant recipients improves quality of life
  11. 200g vegetables per day reduce gallstone disease
  12. ≥12 weeks of L-carnitine supplements reduce inflammation
  13. Plasma creatinine seems to be a promising prognostic biomarker for ALS
  14. 10-40 g/day dietary fiber intake reduce diverticular disease risk
  15. Higher hemoglobin levels decrease transfusion risk in predialysis patients with CKD
  16. Magnesium deficiency increases risk of ADHD
  17. High prenatal vitamin D level reduces risk autism-related traits later in life
  18. 3 cups/d coffee consumption reduce risk of all-cause mortality
  19. Dietary n-3 PUFAs reduce ulcerative colitis
  20. 15 minutes/week sunlight exposure decreases risk of Parkinson's disease

2018:

  1. Dairy products, high purine vegetables, soy foods and coffee decrease gout
  2. Postherpetic neuralgia patients benefit from vitamin B12 supplementation
  3. 320 to 1500 mg/day magnesium supplementation decreases CRP levels
  4. 1 g/day salt reduction reduces blood pressure in end-stage renal disease
  5. Coffee consumption is associated with a higher circulating level of adiponectin in women
  6. Higher intakes of fruit and vegetables improve immune function
  7. Oral supplementation with chondroitin sulfate reduces pain in knee osteoarthritis
  8. Coffee consumption is associated with a lower level of serum CRP in humans
  9. Milk increases acne
  10. 1 time/week fish consumption from 6-9 months reduces asthma and wheeze in children up to 4.5 years old
  11. A high uric acid level plays a protective role in ALS
  12. Coenzyme Q10 supplementation reduces serum triglycerides levels of patients with metabolic disorders
  13. Zinc deficiency increases risk of autoimmune disorders

2017:

  1. Cranberry may be effective in preventing urinary tract infection recurrence in women
  2. High consumption of soft drinks increases ulcerative colitis
  3. Children and adolescents with ADHD have a deficiency in n-3 PUFAs levels
  4. Subjects with end-stage renal disease benefit from a diet with <5.5 En% protein
  5. Resveratrol supplementation ≥3 months has favorable effects on several risk factors of non-communicable diseases
  6. 500 mg/day quercetin reduce circulating C-reactive protein levels
  7. Asthma increases risk of cardiovascular disease and all-cause mortality in women
  8. Improving iron status decreases fatigue in patients with iron deficiency without anaemia
  9. High sucrose intake might increase the risk of Crohn’s disease
  10. Daily 1-2g L-carnitine supplementation reduce inflammation
  11. Decreased vitamin D levels and increased BMI increase pediatric-onset MS
  12. Lower serum zinc levels increase Parkinson's disease
  13. Decreased folate level is a risk factor for schizophrenia
  14. Coenzyme Q10 supplementation may decrease inflammation
  15. Marine oil supplements alleviate pain in rheumatoid arthritis patients
  16. Serum vitamin D ≥75 nmol/L reduces risk of allergic rhinitis in men

2016:

  1. Daily 3 cups of tea decrease risk of depression

2015:

  1. 500-1000 mg/day oral ginger intake reduce pain in osteoarthritis patients
  2. Ultrasound can detect active Crohn’s disease in adults

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Chronic diseases, also known as noncommunicable diseases (NCDs) are diseases caused by inflammation in the human body. Inflammation is caused by the actions of free radicals or eicosanoids, which are produced from the fatty acid arachidonic acid. While the eicosanoids produced from arachidonic acid are pro-inflammatory, are the eicosanoids produced from EPA anti-inflammatory.
Arachidonic acid is found in meat, eggs, dairy products, and fish. The WHO and the EFSA have not set nutritional recommendation for dietary arachidonic acid yet.

Chronic diseases generally cannot be prevented by vaccines or cured by medication nor do they just disappear. Chronic diseases tend to become more common with age.

Free radicals are caused by the inhalation of cigarette smoke, diseases, physical exercises, smog, fine particles, high-fat products and exhaust gases. Free radicals can be neutralized by antioxidants. But scientific studies showed that taking antioxidant supplements will cause more harm than good. Therefore, nutritionists recommend to get antioxidants from diet rather than from dietary supplements. Antioxidants are found in vegetables, fruits and nuts.

Scientific studies showed that an n3:n6 ratio of 1 to 5 or less possible prevents chronic diseases. However, the WHO and the EFSA have not set specific values for the n3:n6 ratio yet.

Chronic diseases are:

  • Autoimmune diseases (AID)
  • Diabetes
  • Brain disorders (epilepsy, Parkinson's disease)
  • Cancer
  • Joint disorders (rheumatism, gout and arthritis)
  • Heart diseases
  • Kidney diseases
  • Lung diseases (asthma and COPD)
  • Mental disorders

Dietary guidelines for chronic disease prevention:

  • Choose products with maximum 30-35 En% fat, products with maximum 7-10 En% saturated fat, products with maximum 0.3 gram of salt per 100 kcal, products with minimum 1.5 grams of fiber per 100 kcal, products with a GI-number of 55 or lower and fishes providing at least 2000 mg EPA and DHA per day or in other words, your daily diet (=all meals/products that you eat on a daily basis) should on average contain maximum 30-35 En% fat, maximum 7-10 En% saturated fat, maximum 0.3 gram of salt per 100 kcal and minimum 1.5 grams of fiber per 100 kcal.
  • Stop smoking because cigarette smoke contains/causes free radicals.
  • 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)).
    Overweight is a risk factor for certain chronic diseases.
  • Spend at least 60-90 minutes of physical activities per day or at least 10000 steps per day.
  • Eat at least 3 times (100-150 g fish per time) a week oily fish. Oily fishes are sardines, herring, salmon, anchovies, eel and mackerel.
  • Eat 300 grams of vegetables and five servings of fruit a day or 30-40 grams of fiber per day.
    40 grams of fiber per dag corresponds to a daily diet of minimum 2 grams of fiber per 100 kcal.
  • Take when needed glucosamine supplements. Take supplements always after consultation with an expert!
  • Do not take antioxidant supplements because they do more harm than good!

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/ 

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High β-carotene dietary intake reduces Parkinson's disease among women

Objectives:
Does high-dose dietary intake of vitamin E, β-carotene or vitamin C reduce risk of Parkinson's disease?

Study design:
This review article included 13 observational studies.

Results and conclusions:
The investigators found no significant association between high-dose vitamin C dietary intake and the risk of Parkinson's disease compared with low-dose vitamin C dietary intake [RR = 0.98, 95% CI = 0.89 to 1.08].

The investigators found compared with low-dose dietary intake, high-dose dietary intake of vitamin E significantly reduced risk of Parkinson's disease with 13% [RR = 0.87, 95% CI = 0.77 to 0.99].

The investigators found compared with low-dose dietary intake, high-dose dietary intake of β-carotene significantly reduced risk of Parkinson's disease among women with 22% [RR = 0.78, 95% CI = 0.64 to 0.96].

The investigators concluded both high-dose dietary intake of vitamin E and β-carotene (beta-carotene) reduce risk of Parkinson's disease.

Original title:
Vitamin C, vitamin E, β-carotene and risk of Parkinson's disease: a systematic review and dose-response meta-analysis of observational studies by Niu F, Xie W, […], Yu X.

Link:
https://pubmed.ncbi.nlm.nih.gov/36961747/

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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/

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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/

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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.

 

 

50g/d legume dietary intake may reduce mortality from all causes

Objectives:
There is an equivocal and inconsistent association between legume consumption and health outcomes and longevity. Therefore, this review article has been conducted.

Does a higher legume dietary intake reduce mortality and stroke risk?

Study design:
This review article included 32 cohort studies (31 publications) involving 1,141,793 participants and 93,373 deaths from all causes (all-cause mortality).

The certainty of evidence was judged from low to moderate.

Results and conclusions:
The investigators found higher dietary intakes of legumes, compared with lower dietary intakes, were significantly associated with a reduced risk of 6% for mortality from all causes [HR = 0.94, 95% CI = 0.91 to 0.98, n = 27].

The investigators found higher dietary intakes of legumes, compared with lower dietary intakes, were significantly associated with a reduced risk of 9% for stroke [HR = 0.91, 95% CI = 0.84 to 0.99, n = 5].

The investigators found no significant association for cardiovascular diseases mortality [HR = 0.99, 95% CI = 0.91 to 1.09, n =11], coronary heart disease mortality [HR = 0.93, 95% CI = 0.78 to 1.09, n = 5] or cancer mortality [HR = 0.85, 95% CI = 0.72 to 1.01, n = 5].

The investigators found in the linear dose-response analysis, a 50 g/d increase in legume dietary intake was significantly associated with a 6% reduction in the risk of all-cause mortality [HR = 0.94, 95% CI = 0.89 to 0.99, n = 19], but no significant association was observed for the remaining outcomes.

The investigators concluded a higher legume dietary intake may reduce mortality from all causes and stroke risk. May reduce because the certainty of evidence is low to moderate.

Original title:
Legume Consumption and Risk of All-Cause and Cause-Specific Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies by Zargarzadeh N, Mousavi SM, […], Esmaillzadeh A.

Link:
https://pubmed.ncbi.nlm.nih.gov/36811595/

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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/

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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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Fish consumption reduces Alzheimer's disease

Objectives:
Current findings about the differential effects of various sources of dietary animal protein on the risk of neurodegenerative diseases are contradictory. Therefore, this review article has been conducted.

Is there an association between various sources of dietary animal protein and the risk of Parkinson's disease, Alzheimer's disease, dementia and cognitive impairment?

Study design:
This review article included 33 prospective cohort studies.

Results and conclusions:
The investigators found dietary fish consumption was significantly associated with a reduced risk of 25% for Alzheimer's disease [RR = 0.75, 95% CI = 0.57 to 0.97].

The investigators found dietary fish consumption was significantly associated with a reduced risk of 16% for dementia [RR = 0.84, 95% CI = 0.75 to 0.93].

The investigators found dietary fish consumption was significantly associated with a reduced risk of 15% for cognitive impairment [RR = 0.85, 95% CI = 0.81 to 0.95].

The investigators found compared to the lowest consumption, the highest total dairy products consumption was significantly associated with an increased risk of 49% for Parkinson's disease [RR = 1.49, 95% CI = 1.06 to 2.10].

The investigators found compared to the lowest consumption, the highest milk consumption was significantly associated with an increased risk of 40% for Parkinson's disease [RR = 1.40, 95% CI = 1.13 to 1.73].

The investigators found total dairy products consumption was significantly associated with a reduced risk of 11% for cognitive impairment [RR = 0.89, 95% CI = 0.80 to 0.99].

The investigators found total meat consumption was significantly associated with a reduced risk of 28% for cognitive impairment [RR = 0.72, 95% CI = 0.57 to 0.90].

The investigators found poultry consumption was significantly associated with a reduced risk of 18% for cognitive impairment [RR = 0.82, 95% CI = 0.68 to 0.99].

The investigators found linear dose-response meta-analysis revealed that each 200g/d increase in total dairy dietary intake was significantly associated with an 11% higher risk of Parkinson's disease and a 12% lower risk of cognitive impairment.

The investigators found a strong linear association between fish consumption and reduced risk of dementia.

The investigators concluded dairy consumption, particularly milk is associated with an increased risk of Parkinson's disease, while a higher intake of fish reduces Alzheimer's disease, dementia and cognitive impairment. Future well-controlled, randomized clinical trials are essential to validate the present findings.

Original title:
Association between animal protein sources and risk of neurodegenerative diseases: a systematic review and dose-response meta-analysis by Talebi S, Asoudeh F, […], Mohammadi H.

Link:
https://pubmed.ncbi.nlm.nih.gov/36647769/

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Selenium supplementation reduces postpartum depression

Objectives:
The results of human studies are inconsistent regarding selenium and depressive disorders. Therefore, this review article has been conducted.

Does high selenium intake (through diet or supplements) reduce risk of depression?

Study design:
This review article included 20 studies (4 RCTs, 9 cross-sectional studies, 4 case-control studies and 3 prospective cohort studies) with a total of 47,164 participants.
The age of participants ranged from 18.0 ± 1.2 to 82 years old.
12 studies included both men and women.
Confounding variables were adjusted in half of included studies.
All included randomized controlled trials (RCTs) had high quality.
There was no publication bias.

Results and conclusions:
The investigators found no significant differences in serum selenium levels between patients with depression and healthy subjects [WMD = 2.12 mg/L, 95% CI = -0.11 to 4.36, I2 = 98.0%, p 0.001].

The investigators found no significant differences between serum levels of selenium and depression scores [r = -0.12, 95% CI = -0.33 to 0.08, I2 = 73.5%, p = 0.010].

The investigators found high selenium supplementation significantly reduced the risk of postpartum depression with 3% [OR = 0.97, 95% CI = 0.95 to 0.99, I2 = 0.0%, p = 0.507].

The investigators found selenium supplementation significantly reduced depressive symptoms [WMD = -0.37, 95% CI = -0.56 to -0.18, I2 = 0.0%, p = 0.959].

The investigators concluded that high selenium supplementation has a protective role against postpartum depression. In addition, supplementation with selenium reduces depressive symptoms. Nevertheless, further studies are needed to draw definitive conclusions.

Original title:
The role of selenium in depression: a systematic review and meta-analysis of human observational and interventional studies by Sajjadi SS, Foshati S, […], Rouhani H.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8776795/

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Tomato intake causally reduces TNF-α levels in adults

Objectives:
Inflammation is a major cause of chronic diseases. Several studies have investigated the effects of tomato intake on inflammatory biomarkers; however, the results are equivocal. Therefore, this review article has been conducted.

Does tomato intake have positive impact on inflammatory biomarkers in adults?

Study design:
This review article included 7 RCTs (8 treatment arms) with a total of 465 subjects.

Results and conclusions:
The investigators found that pooled effect size of articles indicated that tomato intake was not significantly effective on CRP [WMD = 0.13 mg/dL, 95% CI = -0.09 to 0.36, p = 0.23, I2 = 83.9%] and IL-6 [Hedges' g = -0.12, 95% CI = -0.36 to 0.13, p = 0.34, I2 = 0.0%] levels compared to the control group.

The investigators found that pooled effect size of articles indicated that tomato intake significantly reduced TNF-α [Hedges' g = -0.45, 95% CI = -0.76 to -0.13, p = 0.005, I2 = 0.0%] levels in adults.

The investigators concluded that tomato intake causally reduces TNF-α levels in adults. However, additional well-designed studies that include more diverse populations and longer duration are warranted.

Original title:
Effect of tomato consumption on inflammatory markers in health and disease status: A systematic review and meta-analysis of clinical trials by Widjaja G, Doewes RI, […], Aravindhan S.

Link:
https://pubmed.ncbi.nlm.nih.gov/35871957/

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Tumor necrosis factor alpha (TNF-α) is an inflammatory cytokine that is elevated in heart failure.

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/

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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/

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400 mg/day vitamin C supplementation improves lung function of COPD patients

Objectives:
Do COPD patients benefit from vitamin C supplementation?

Study design:
This review article included 10 RCTs with a total of 487 patients.

Results and conclusions:
The investigators found that vitamin C supplementation (≥400 mg/day) significantly improved the forced expiratory volume in one second as a percentage (FEV1%) of COPD patients [SMD = 1.08, 95% CI = 0.03 to 2.12, p = 0.04].

The investigators found, moreover, vitamin C supplementation (≥400 mg/day) significantly improved the ratio of forced expiratory volume in 1 second and forced vital capacity (FEV1/FVC) [WMD = 0.66, 95% CI = 0.26 to 1.06, p = 0.001], vitamin C level in serum [SMD = 0.63, 95% CI = 0.02 to 1.24, p = 0.04] and glutathione (GSH) level in serum [SMD = 2.47, 95% CI = 1.06 to 3.89, p = 0.0006] of COPD patients.

The investigators found no statistically significant difference was observed in body mass index (BMI), fat-free mass index (FFMI), vitamin E level and superoxide dismutase (SOD) level in serum.

The investigators concluded vitamin C supplementation increases the levels of antioxidation in serum (vitamin C and GSH) and improves lung function (FEV1% and FEV1/FVC) of COPD patients, especially when treated with vitamin C supplementation greater than 400 mg/day. However, further prospective studies are needed to explore the role of vitamin C in improving nutritional status.

Original title:
Efficacy of Vitamin C Supplementation on Chronic Obstructive Pulmonary Disease (COPD): A Systematic Review and Meta-Analysis by Lei T, Lu T, […], Liu J.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9473551/

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Vitamin E supplements enhance quality of life of rheumatoid arthritis patients

Objectives:
Do rheumatoid arthritis patients benefit from vitamin E supplements?

Study design:
This review article included 9 RCTs with a total of 39,845 patients.

Results and conclusions:
The investigators found that vitamin E supplements were shown to be more effective in individuals with rheumatoid arthritis for sensitive joints [MD = -1.66, 95% CI = -6.32 to -2.99, I2 = 93%, p 0.00001] and swollen joints [MD = -0.46, 95% CI = -1.98 to 1.07, I2 = 56%, p = 0.08].

The investigators concluded vitamin E's ability to restore the intestinal barrier and improve the gastrointestinal tract may be linked to the prevention and treatment of rheumatoid arthritis. Vitamin E supplements used on a regular basis can help individuals with rheumatoid arthritis reduce joint discomfort, edema and stiffness, as well as enhance their overall quality of life.

Original title:
Effect of vitamin E supplementation in rheumatoid arthritis: a systematic review and meta-analysis by Kou H, Qing Z, […], Ma J.

Link:
https://pubmed.ncbi.nlm.nih.gov/35468933/

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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/

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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/

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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.

Meat intake may increase kidney stones

Objectives:
What is the association of total protein, animal protein and animal protein sources with risk of kidney stones in the general population?

Study design:
This review article included 14 prospective cohort studies.
According to NutriGrade scoring system, the credibility of evidence for most of the exposures was rated as low.
Some kind of publication bias was found in the association of animal protein intake and risk of kidney stones, according to Egger's and Begg's tests.
Sensitivity analysis of processed meat as well as dairy consumption with risk of kidney stones showed one study changed the overall estimate.

Results and conclusions:
The investigators found that higher dietary intake of non-dairy animal protein significantly increased risk of kidney stones with 11% [RR = 1.11, 95% CI = 1.03 to 1.20, I2 = 0%, n = 4].
Significant means that there is an association with a 95% confidence.

The investigators found that higher dietary intake of total meat and meat products significantly increased risk of kidney stones with 22% [RR = 1.22, 95% CI = 1.09 to 1.38, I2 = 13%, n = 3].
Significant because RR of 1 was not found in the 95% CI of 1.09 to 1.38. RR of 1 means no risk/association.

The investigators found that higher dietary intake of processed meat significantly increased risk of kidney stones with 22% [RR = 1.22, 95% CI = 1.10 to 1.51, I2 = 0%, n = 2]. 

The investigators found that higher intake of dairy protein significantly decreased risk of kidney stones with 9% [RR = 0.91, 95% CI = 0.84 to 0.99, I2 = 0%, n = 4].

The investigators found, moreover, each 100 gram increment of red meat dietary intake was significantly associated with an increased risk of 39% for kidney stones [RR = 1.39, 95% CI = 1.13 to 1.71].

The investigators concluded that higher dietary intake of meat and meat products may increase the risk of kidney stones in the general population, while higher dietary intake of dairy proteins may decrease the risk of kidney stones in the general population. May because the credibility of evidence for most of the exposures was rated as low and there was publication bias. Therefore, further observational studies are needed to confirm present results.

Original title:
Associations of Total Protein or Animal Protein Intake and Animal Protein Sources with Risk of Kidney Stones: A Systematic Review and Dose-Response Meta-Analysis by Asoudeh F, Talebi S, […], Mohammadi H.

Link:
https://pubmed.ncbi.nlm.nih.gov/35179185/

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When the credibility of evidence of the studies in the review article is low and there is publication bias, the results will not be very reliable.
 

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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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?".

High-dose dietary intake of vitamins A and B reduces glaucoma

Objectives:
There is currently a lack of high-quality research on the best dietary recommendations for patients with early glaucoma or at high risk for glaucoma. Therefore, this review article has been conducted.

Does a high dietary vitamin intake reduce risk of glaucoma?

Study design:
This review article included 8 cohort studies, with a total of 262,189 patients.

There was no publication bias.

Results and conclusions:
The investigators found that high-dose dietary intake of vitamins A was significantly associated with a 27% low risk of glaucoma [OR = 0.63, 95% CI = 0.53 to 0.76 , p 001, I2 = 49%].

The investigators found that high-dose dietary intake of vitamins B (a combination of B1, B2, B3, B6 and B12) was significantly associated with a 29% low risk of glaucoma [OR = 0.71, 95% CI = 0.64 to 0.80, p 0.001, I2 = 29%].

The investigators found no association between high-dose dietary intake of vitamins C, D or E and lower risk of glaucoma.

The investigators concluded that high-dose dietary intake of vitamins A and B, but not vitamins C, D or E, is associated with a low prevalence of glaucoma. Overall, middle-aged and elderly people or patients with early glaucoma should consume vitamin-rich foods rich or take additional vitamin supplements.

Original title:
Vitamin intake and glaucoma risk: A systematic review and meta-analysis by Han FF and Fu XX.             

Link:
https://www.sciencedirect.com/science/article/pii/S0181551222000419?via%3Dihub

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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.
 

Higher intake of antioxidant-rich foods reduces Parkinson's disease

Objectives:
Does a higher intake of dietary antioxidants (like vitamin C and E, β-carotene, zinc, anthocyanins, lutein) reduce risk of Parkinson's disease (PD)?

Study design:
This review article included 6 prospective cohort studies and 2 nested case-control studies (448,737 participants with 4,654 persons with Parkinson's disease) and 6 case-control studies (1,948 persons without Parkinson's disease and 1, 273 persons with Parkinson's disease).

Results and conclusions:
The investigators found comparded to the lowest dietary vitamine E intake, that the highest dietary vitamine E intake significantly reduced risk of Parkinson's disease with 16% [pooled RR = 0.84, 95% CI = 0.71 to 0.99, n = 7 cohort studies].
Significantly means that there is an association with a 95% confidence.

The investigators found compared to the lowest dietary anthocyanins intake, that the highest dietary anthocyanins intake significantly reduced risk of Parkinson's disease with 24% [pooled RR = 0.76, 95% CI = 0.61 to 0.96, n = 2 cohort studies].
Significantly because pooled RR of 1 was not found in the 95% CI of 0.61 to 0.96. RR of 1 means no risk/association.

The investigators found compared to the lowest dietary lutein intake, that the highest dietary lutein intake significantly increased risk of Parkinson's disease with 86% [pooled RR = 1.86, 95% CI = 1.20 to 2.88, n = 3 case-control studies].

The investigators found in dose-response meta-analyses that every increment of dietary vitamin C intake with 50 mg/d significantly reduced risk of Parkinson's disease with 6% [RR = 0.94, 95% CI = 0.88 to 0.99, n = 6].

The investigators found in dose-response meta-analyses that every increment of dietary vitamin E intake with 5 mg/d significantly reduced risk of Parkinson's disease with 16% [RR = 0.84, 95% CI = 0.70 to 0.99, n = 7].

The investigators found in dose-response meta-analyses that every increment of dietary β-carotene intake with 2 mg/d significantly reduced risk of Parkinson's disease with 6% [RR = 0.94, 95% CI = 0.89 to 0.99, n = 6].

The investigators found in dose-response meta-analyses that every increment of dietary zinc intake with 1 mg/d significantly reduced risk of Parkinson's disease with 35% [RR = 0.65, 95% CI = 0.49 to 0.86, n = 1].

The investigators concluded that higher intake of antioxidant-rich foods reduces risk of Parkinson's disease. Future, well-designed prospective studies are needed to validate the present findings.

Original title:
Dietary Antioxidants and Risk of Parkinson's Disease: A Systematic Review and Dose-response Meta-analysis of Observational Studies by Talebi S, Ghoreishy SM, […], Mohammadi H.

Link:
https://pubmed.ncbi.nlm.nih.gov/35030236/

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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.