Nutritional Advice El Mondo

Nutritional advice

Sport nutrition

Scientific studies (review articles) on the relationship between diet/nutrients and sport performance:
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?".

2021:

  1. Chair-based exercise programmes improve upper extremity and lower extremity function in older adults
  2. Supplementation with L‐arginine alone increases VO2 max in healthy people
  3. Whey protein supplementation increases lean body mass in adults
  4. Protein quality has significant impact on indices of muscle protein anabolism in young and older adults
  5. Tart cherry supplementation improves recovery from strenuous exercise
  6. Physical activity enhances immune system and increases potency of vaccination
  7. 3 times per week 30-60 min high-intensity interval training causally reduce visceral adipose tissue

2020:

  1. High-load and low-load resistance training have similar effects on femoral neck and lumbar spine bone mineral density
  2. 10-12 g/d arginine during 8 weeks improve sport performance
  3. Physical exercise offers benefits to patients with chronic kidney disease
  4. 30 min/day light-intensity physical activity reduce cancer mortality
  5. Protein supplementation increases lean body mass in adults
  6. Whole-body vibration improves bone mineral density in postmenopausal women

2019:

  1. Strength training decreases inflammation in adults
  2. Creatine supplementation does not induce renal damage
  3. Exercise intervention in kidney transplant recipients improves quality of life
  4. 3 mg creatine/kg/day for 14 days improve anaerobic performance in soccer players
  5. Physical activity reduces lung cancer among smokers

2018:

  1. 1-6g/d taurine supplementation improves human endurance performance
  2. 10,000 steps a day do not decrease blood pressure in healthy adults
  3. Milk protein supplements + resistance training increase fat-free mass in older adults
  4. Aerobic exercise benefits global cognition in mild cognitive impairment patients

2017:

  1. Every 500 kcal increase per week reduce Alzheimer’s disease with 13%
  2. No more than 1.62 g/kg/day dietary protein supplementation augments resistance exercise training induced gains in muscle mass and strength in healthy adults
  3. High levels of physical activity reduce risk of breast cancer in postmenopausal women with a BMI until 30
  4. Resistance training reduces blood pressure in prehypertensive and hypertensive subjects
  5. It is probably better to consume a low-glycemic-index carbohydrate meal before endurance performance
  6. 688mg polyphenol supplementation for at least 7 days increases sport performance
  7. Decreased walking pace increases risk of dementia in elderly populations
  8. Creatine supplementation is effective in upper limb strength performance for exercise of maximum 3 minutes

2016:

  1. Aerobic exercise performed in the fasted state induces higher fat oxidation than exercise performed in the fed state

2014:

  1. Exercise lowers the risk for diabetes conferred by insulin resistance
  2. Exercise training helps to prevent and to treat type 2 diabetes in youth
  3. Recreational physical activity reduces risk of gastric cancer

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Athletes who have a healthy, balanced diet, do not need vitamin and/or mineral supplements. Vitamin and mineral supplements cannot directly enhance sports performance. However, they can shorten the recovery period between training sessions and therefore, enhancing indirectly sports performance.

When you still want to take dietary supplements, it is good to know that:

  • The positive effect of the supplement is dependent on the dosage and duration.
  • The bioavailability is never 100%. For example, the bioavailability of L-carnitine supplement is 15-20%, meaning when 300 mg of L-carnitine supplement is taken, the body can only absorbed 45-60 mg.
  • Dietary supplements are not always free of doping.
  • The supplement only works when a positive conclusion was found in a review of randomized placebo-controlled, double-blind clinical trials (RCTs).
  • Do not take supplements during physical exercises because they can adversely affect the sports performance.

It has been scientifically proven that water, carbohydrates, creatine and caffeine intake during physical exercises can increase sports performance.

A diet with less than 55 En% carbohydrates and/or less than 20 En% fat has negative effects on the sports performance.

It can take 2-3 days to restore the muscle glycogen level after physical exercises when a low-carbohydrate diet (<5 grams of carbohydrate per kg body weight) was taken.

The loading phase of carbohydrates and creatine:  
During physical exercises athletes get mainly energy from carbohydrates, stored in the body as glycogen. Creatine is also an important energy supplier during physical exercises, which need a lot of energy in a very short time. Therefore, it is recommendable to increase the glycogen and creatine body stores just prior to a competition.

The loading phase of glycogen consists of reducing the training frequency while increasing the carbohydrate intake, 3 days before a competition. The carbohydrate intake during these 3 days is 7-10 grams per kg body weight per day.

Increasing muscle creatine stores can be done in 2 phases: the loading and maintenance phase. The 2 ways to increase muscle creatine stores are:

  1. 0.3 grams of creatine per kg body weight per day (5-7 grams of creatine each time with an interval of 3-4 hours) and 3-7 days long. After that, 3-5 grams of creatine per day for 4-10 weeks.
  2. 2-3 grams of creatine a day for 30 days.

The glycogen resynthesis (to restore the glycogen body stores after physical exercises) takes quickly place within 30-60 minutes after physical exercises. The speed of the glycogen resynthesis reaches its maximum at 0.8 grams of carbohydrate per kg body weight per hour.

The muscle and bone building phase take place during 24-48 hours after physical exercises.

It is a misconception to think isotonic sports drink is absorbed faster than hypotonic sports drink.

Rehydration drinks should have an osmolality of below 500 mOsm/l, preferably below 300 and a sugar content of 40-80 grams per liter. Rehydration is the replenishment of moisture during physical exercises.

Isotonic sports drink has an osmolality of about 300 mOsm/l and a sugar content of 40-80 grams per liter. During physical exercises, isotonic sports drink is recommended and hypertonic sports drinks (>80 grams of sugar per liter) must be avoided. The osmolality of human blood is approximately 275-300 mOsm/l.

Sports drinks with 40-80 grams of carbohydrates and 280-660 mg of sodium per liter are quickly absorbed in the body. This is the ideal isotonic sports drink. Sports drink is recommended in moderate physical exercises with a duration longer than 60-90 minutes.

It is internationally recommended to take 250 ml of liquid (or 1000 ml of fluid per hour) per 15 minutes during the competition in order to prevent dehydration, but also to maintain the sports performance. Furthermore, it is a scientific fact that the body can break down maximum 60 grams of carbohydrates per hour during the competition.

When you are feeling energetic during physical exercises, meaning that you have taken enough carbohydrates.

The best period to eat is 2-4 hours before physical exercises.

The common nutritional deficiencies among athletes are a deficiency of calcium, vitamin D and iron (especially under women athletes).

Dietary guidelines for athletes:

  • The last meal should be 2-4 hours before physical exercises.
  • Professional athletes are advised to choose products with 60-70 En% (minimum 55 En%) carbohydrate, products with 20-30 En% fat and products with 15-25 En% protein or your daily diet (=all meals/products that you eat on a daily basis) should on average contain 60-70 En% (minimum 55 En%) carbohydrate, products with 20-30 En% fat and products with 15-25 En% protein.
  • Take dietary supplements only under expert guidance!
  • 0.5 mg of vitamin B1 per 1000 kcal.
  • 0.6 mg of vitamin B2 per 1000 kcal.
  • 0.02 milligrams of vitamin B6 per gram of protein consumed.
  • The recommended daily allowance is 6 mg of magnesium per kg body weight.
  • The recommended daily allowance is 5-7 grams of carbohydrates per kg body weight per day.
  • The recommended daily allowance of protein for athletes is 1.2-1.8 grams per kg body weight, for strength athletes is 1.5 grams per kilogram of body weight during the maintenance phase and 2.0 g per kg body weight during the loading phase.

Before physical exercises:

  • Take 2 hours before the competition 500-1000 ml of fluid.
  • Take 5 to 30 minutes before the competition 50 grams of sugars.
  • Take 10 grams of protein just before the competition because it promotes the recovery of muscle damage.
  • Take 3-5 minutes before the competition 150-300 ml of water or thirst quencher. This is called prehydration.

During physical exercises:

  • Take during the competition no more than 35 grams of fructose per liter because fructose is slowly absorbed and therefore will give gastrointestinal complaints.
  • Take during the competition 125-250 ml of fluid per 15 minutes.
  • Take during the competition no more than 15 grams of sugars per 15 minutes.
  • The optimal sports drink during the competition is a sports drink with 6 g sugars per 100 ml.
  • Choose a sports drink during the competition with an osmolality around 300 or below 500 mOsm/l.
  • Avoid during the competition hypertonic sports drinks.
  • Take during the competition water, isotonic or hypotonic sports drinks.
  • Take during the competition no coffee because you will lose more moisture.

After physical exercises:

  • After the competition, there are 2 ways to restore the glycogen body stores:
    1. Take immediately (within 30 minutes) after the competition 1.2 grams carbohydrate (preferably simple sugars, such as glucose) per kg body weight. Repeat this every hour for 4-6 hours.
    2. 0.8 g carbohydrate per kg body weight + 0.4 grams of protein or amino acids per kg body weight per hour. Repeat this every hour for 4-6 hours.
  • It is advisable to take after the competition 1.5 times the amount of water lost during the competition.
  • Take 10 grams of protein within 30 minutes after the competition because it promotes the recovery of muscle damage.

Cancer

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

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

 

2024:

  1. Higher carotenoids levels reduce breast cancer

2023:

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

2022:

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

2021:

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

2020:

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

2019:

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

2018:

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

2017:

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

2015:

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

2014:

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

2012:

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

2011:

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

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

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

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

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

  • early diagnosis
  • screening

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

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

The most common causes of cancer death in 2020 were:

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

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

Dietary guidelines for cancer prevention:

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

Different types of cancer:

Cancer

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

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

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

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

  • Early diagnosis
  • Screening

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

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

Dietary guidelines for cancer prevention:

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

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

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

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

Higher carotenoids levels reduce breast cancer

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

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

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

There was no publication bias. 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

10 mg/d isoflavone dietary intake reduce breast cancer

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

 

High blood vitamin B6 levels reduce colorectal cancer

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

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

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

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

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

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

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

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

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

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

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

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

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

Higher choline dietary intake may reduce breast cancer

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

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

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

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

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

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

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

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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/

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Higher dietary intake of processed meat increases hepatocellular carcinoma

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

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

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

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

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

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

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

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

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

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

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

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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.

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/

Additional information of El Mondo:
Find more information/studies on cancer, vegetables, vitamin C right here.

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

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

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

A high olive oil consumption reduces cancer risk

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Postoperative coffee or caffeine consumption causally reduces postoperative ileus

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Dendritic cell vaccine provides no benefits for newly diagnosed glioblastoma

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

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

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

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

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

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

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

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

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

Breastfeeding reduces ovarian cancer in women with BRCA1 or BRCA2 mutation

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

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

There was no publication bias.

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

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

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

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

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

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

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

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Chair-based exercise programmes improve upper extremity and lower extremity function in older adults

Objectives:
Do chair-based exercise programmes improve upper extremity and lower extremity function in older adults?

Study design:
This review article included 25 studies with a total of 1,388 participants.
19 studies were randomised controlled trials (RCTs).

The chair exercises included chair-based yoga, seated tai chi and rocking chair. The interventions lasted between 2 and 72 weeks, with the most common duration being 12 weeks, delivering 2 to 14 sessions per week. Sessions lasted between 15 and 110 minutes.

There was considerably heterogeneity in the age range of participants included.
The mean age of participants in studies ranges from 55 to 88 years.
17 studies had a low risk of bias and 5 had a high risk of bias.

Results and conclusions:
The investigators found that chair-based exercise programmes significantly improved upper extremity [handgrip strength: MD = 2.10, 95% CI = 0.76 to 3.43, I2 = 42% and 30 s arm curl test: MD = 2.82, 95% CI = 1.34 to 4.31, I2 = 71%] and lower extremity function [30 s chair stand: MD = 2.25, 95% CI = 0.64 to 3.86, I2 = 62%].

The investigators found no significant differences in the Berg balance scale, timed up and go test or gait speed between the intervention and control groups. Similarly, no significant differences were observed for self-reported activities of daily living or for falls efficacy, which were analyzed using standardised mean difference between the intervention and control groups as there were different instruments used to measure each outcome.

The investigators concluded that chair-based exercise programmes improve upper extremity (handgrip strength and 30 s arm curl test) and lower extremity (30 s chair stand) function in older adults. These changes are observed in short (12 weeks) and medium term (12 weeks to 6 months) interventions.

Original title:
The Effect of Chair-Based Exercise on Physical Function in Older Adults: A Systematic Review and Meta-Analysis by Klempel N, Blackburn NE, […], Tully MA.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7920319/

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Upper extremity is part of the body that includes the arm, wrist and hand.
Lower extremity refers to the part of the body from the hip to the toes.

No association between consumption of carrot and bladder cancer

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

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

Study design:
This review article included 3 cohort studies.

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

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

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

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

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Omega-3 PUFA supplementation may reduce chemotherapy-induced peripheral neuropathy

Objectives:
Omega-3 polyunsaturated fatty acid (PUFA) supplementation has been proposed as a potential therapy for cancer-related malnutrition, which affects up to 70% of patients with cancer. Therefore, this review article has been conducted.

Do patients with cancer benefit from oral omega-3 PUFA supplements?

Study design:
This review article included 31 RCTs.
Trials supplementing ≥600 mg/d omega-3 PUFA (oral capsules, pure fish oil or oral nutritional supplements) compared with a control intervention for ≥3 weeks.

The Cochrane risk of bias tool graded most trials as “unclear” or “high” risk of bias.

Results and conclusions:
The investigators found meta-analyses showed no significant difference between omega-3 PUFA supplements and control intervention on muscle mass, quality of life and body weight.

The investigators found oral omega-3 PUFA supplements significantly reduced the likelihood of developing chemotherapy-induced peripheral neuropathy with 80% [OR = 0.20, 95% CI = 0.10 to 0.40, p 0.001, I2 = 0%].  

The investigators concluded that oral omega-3 PUFA supplementation may reduce the incidence of chemotherapy-induced peripheral neuropathy in patients with cancer. May reduce because most trials were graded as “unclear” or “high” risk of bias.

Original title:
The effect of oral omega-3 polyunsaturated fatty acid supplementation on muscle maintenance and quality of life in patients with cancer: A systematic review and meta-analysis by Lam CN, Watt AE, [...], van der Meij BS.

Link:
https://pubmed.ncbi.nlm.nih.gov/34130028/

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Find more information/studies on omega- 3 fatty acids and cancer right here.

Chemotherapy-induced peripheral neuropathy (CIPN) is one of the most frequent side effects caused by antineoplastic agents. Antineoplastic drugs are medications used to treat cancer. Antineoplastic drugs are also called anticancer, chemotherapy, chemo, cytotoxic or hazardous drugs.

Obesity increases colorectal cancer in men with Lynch Syndrome

Objectives:
There appears to be a sex-specific association between obesity and colorectal neoplasia in patients with Lynch Syndrome (LS). Therefore, this review article has been conducted.

Does obesity (BMI>30) increase colorectal cancer in patients with Lynch Syndrome?

Study design:
This review article included 3 prospective cohort studies with 2,463 subjects (persons), of which 735 subjects with colorectal cancer.

All studies with a prospective study design (cohort studies) expressed the association between obesity and colorectal cancer in terms of adjusted HR (95% CI).

There was no publication bias.

Results and conclusions:
The investigators found a twofold risk of colorectal cancer in obese men with Lynch Syndrome compared to nonobese men with Lynch Syndrome [SRR = 2.09, 95% CI = 1.23 to 3.55, I2 = 33%].  
No significantly increased risk due to obesity was found for women [SRR = 1.41, 95% CI = 0.46 to 4.27, I2 = 68%].  

The investigators found a significantly 49% increased colorectal cancer risk for obesity (BMI>30) for subjects with an MLH1 mutation [SRR = 1.49, 95% CI = 1.11 to 1.99, I2 = 0%].

The investigators concluded that obesity (BMI>30) increases colorectal cancer in men with Lynch Syndrome, particularly with an MLH1 mutation.

Original title:
A Meta-Analysis of Obesity and Risk of Colorectal Cancer in Patients with Lynch Syndrome: The Impact of Sex and Genetics by Lazzeroni M, Bellerba F, […], Gandini S.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8160758

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

Lynch syndrome, also known as hereditary non-polyposis colorectal cancer (HNPCC), is an autosomal dominantly inherited disease. People with Lynch syndrome have about a 40% to 80% chance of getting colorectal cancer by age 70. They’re also at risk for cancer of the uterus, ovaries or stomach. And they tend to get cancer at younger ages than other people, often in their 30s and 40s.

An error or mutation, in one copy of the MLH1 gene is one of the causes of Lynch syndrome. Men and women with a mutation in MLH1 have a 52-82% lifetime risk (up to age 70) to develop colon or rectal cancer.
 

Dietary calcium intake reduces colorectal adenomas

Objectives:
Does calcium reduce the risk of incidence and recurrence of colorectal adenomas and advanced adenomas?

Study design:
This review article included 37 relevant clinical trials and observational studies involving over 10,964 cases.

Results and conclusions:
The investigators found that calcium consumption significantly reduced the risk of colorectal adenomas incidence by 8% [RR = 0.92, 95% CI = 0.89 to 0.96].

The investigators found that calcium intake as a food significantly reduced the risk of colorectal adenomas incidence by 21% [RR = 0.79, 95% CI = 0.72 to 0.86].

The investigators found that calcium intake as dairy product significantly reduced the risk of colorectal adenomas incidence by 12% [RR = 0.88, 95% CI = 0.78 to 0.98].

The investigators found, however, calcium supplements did not show a significant effect on colorectal adenomas incidence [RR = 0.97, 95% CI = 0.89 to 1.05].

The investigators found that total calcium intake significantly reduced the risk of advanced colorectal adenomas incidence by 21% [RR = 0.79, 95% CI = 0.73 to 0.85].

The investigators found that total calcium intake significantly reduced the risk of recurrence of adenomas by 12% [RR = 0.88, 95% CI = 0.84 to 0.93].

The investigators concluded that natural sources of calcium such as dairy products and foods have more effective role than supplementary calcium in terms of reducing the risk of incidence and recurrence of colorectal adenomas and advanced adenomas.

Original title:
Calcium and dairy products in the chemoprevention of colorectal adenomas: a systematic review and meta-analysis by Emami MH, Salehi M, […], Maghool F.

Link:
https://pubmed.ncbi.nlm.nih.gov/33951958/

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Find more information/studies on calcium, dairy products and colorectal cancer right here.

The colorectal adenoma is a benign glandular tumor of the colon and the rectum. It is a precursor lesion of the colorectal adenocarcinoma (colon cancer).

Supplementation with L‐arginine alone increases VO2 max in healthy people

Objectives:
The efficacy and safety of L‐arginine supplements and their effect on maximal oxygen uptake (VO2 max) remained unclear. Therefore, this review article has been conducted.

Does supplementation with arginine increase VO2 max in healthy people?

Study design:
This review article included 11 RCTs.
The different types of arginine supplements were L‐arginine, arginine aspartate, arginine alpha‐ketoglutarate and arginine in combination with antioxidants.
There was no publication bias.

Results and conclusions:
The investigators found subgroup analysis showed that arginine in the form of L‐arginine significantly increased VO2 max compared to the other forms [weighted mean difference = 0.11 L/min, I2 = 0.0%, p = 0.485].

The investigators concluded that supplementation with L‐arginine alone increases VO2 max compared to the other types of arginine or combined with other metabolites or supplements. Future homogeneous and well‐designed randomized clinical trials are needed to a deep understand of the effects of L‐arginine on VO2 max in healthy human subjects.

Original title:
The effect of L-arginine supplementation on maximal oxygen uptake: A systematic review and meta-analysis by Rezaei S, Gholamalizadeh M, […], Doaei S.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7883807/

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VO2 max is the maximum amount of oxygen your body can utilize during exercise. The more oxygen your body can use, the more your muscles can work.

High consumption of dietary trans fat increases prostate cancer and colorectal cancer

Objectives:
Apart from ruminant fat, trans fatty acids are produced during the partial hydrogenation of vegetable oils, (eg, in the production of ultraprocessed foods). Harmful cardiovascular effects of trans fatty acids are already proven, but the link with cancer risk has not yet been summarized. Therefore, this review article has been conducted.

Does high consumption of dietary trans fat increase risk of cancer?

Study design:
This review article included 17 cohort and case-control studies on breast cancer, 11 cohort and case-control studies on prostate cancer and 9 cohort and case-control studies on colorectal cancer.

Results and conclusions:
The investigators found that high consumption of dietary total trans fat significantly increased prostate cancer with 49% [OR = 1.49, 95% CI = 1.13 to 1.95].
Significantly means that there is an association with a 95% confidence.

The investigators found that high consumption of dietary total trans fat significantly increased colorectal cancer with 26% [OR = 1.26, 95% CI = 1.08 to 1.46].
Significant because OR of 1 was not found in the 95% CI of 1.08 to 1.46. OR of 1 means no risk/association.

The investigators found no association between high consumption of dietary total trans fat and the risk of breast cancer [OR = 1.12, 95% CI = 0.99 to 1.26].
No association ant because OR of 1 was found in the 95% CI of 0.99 to 1.26. OR of 1 means no risk/association.

The investigators found results were dependent on the fatty acid subtype, with even cancer-protective associations for some partially hydrogenated vegetable oils.

The investigators found enhancing moderators in the positive transfat-cancer relation were gender (direction was cancer-site specific), European ancestry, menopause, older age and overweight.

The investigators concluded that high consumption of dietary total trans fat increases prostate cancer and colorectal cancer. Future studies need methodological improvements (eg, using long-term follow-up cancer data and intake biomarkers). Owing to the lack of studies testing trans-fatty acid subtypes in standardized ways, it is not clear which subtypes (eg, ruminant sources) are more carcinogenic.

Original title:
Dietary trans-fatty acid intake in relation to cancer risk: a systematic review and meta-analysis by Michels N, Specht IO and Huybrechts I.

Link:
https://pubmed.ncbi.nlm.nih.gov/34104953/

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A diet high in trans fat is a diet with more than 1 En% trans fat.

Trans fat can be found in doughnuts, cakes, pie crusts, biscuits, frozen pizza, cookies, crackers and stick margarines and other spreads.