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

Study Design:
This overview article contained 26 prospective cohort studies and 12 Rcts with 34817 794000 participants, of which with a cerebrovascular disease.
There was no indication of publication bias and heterogeneity between the studies and within the subgroups.

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

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

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

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

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

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

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

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

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

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

Research Question:
Results of studies on fish consumption and mortality from cardiovascular diseases are inconsistent. It was therefore carried out this review article.

Lowers the chance of eating fish die from heart disease?

Study Design:
This overview article contained 17 cohort studies with 315812 participants and the average follow-up period was 15.9 years.

Results and conclusions:
The researchers found that eating fish once a week compared with 1-3 times a month, the chances of dying from heart disease significantly with 16% [95% CI = 0.75-0.95] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that eating fish 2-4 times a week compared to 1-3 times a month, the chances of dying from heart disease significantly by 21% [95% CI = 0.67-0.92] reduced.

The researchers found that eating fish more than 5 times a week compared to 1-3 times a month, the chances of dying from heart disease non-significant 17% [95% CI = 0.68-1.01] reduced.

The researchers found that every increase of 15 g of fish per day, the risk of dying from heart disease significantly with 6% [95% CI = 0.90-0.98] reduced.

The researchers concluded that eating fish up to 4 times a week the chances of dying from heart disease reduced.

Original title:
Fish consumption and CHD mortality: an updated meta-analysis of cohort studies by seventeen Zheng J, Huang T, [...], Li D.

Link:  
http://www.ncbi.nlm.nih.gov/pubmed/21914258

Additional information about El Mondo:
Read more about heart disease.
1 serving of fish corresponds to 100-150 grams.

Research Question:
Obesity is a major public health problem and makes an important contribution to the global burden of chronic diseases. Studies show that fish and omega-3 polyunsaturated fatty acids (n3-PUFA) supplements can help prevent cardiovascular and metabolic diseases. However, the effect of fish oil on body composition is still uncertain. It was therefore carried out this review article.

Is there a relationship between fish or fish oil consumption and body composition?

Study Design:
This overview article contained Rcts.

Results and conclusions:
The researchers found that participants who fish or fish oil intakes, 0.59 kg [95% CI =-0.96 to-0.21] lost more weight that participants who do not fish or fish oil intakes (= the controls).

The researchers found participants who fish or fish oil intakes, that the BMI with 0.24 point [95% CI =-0.40 to-0.08] more reduced compared to participants who do not fish or fish oil intakes (= the controls).

The researchers found that participants who fish or fish oil intakes, 0.49% [95% CI =-0.97 to-0.01] lost more body fat than participants that no fish or fish oil intakes (= the controls).

The researchers found participants who fish or fish oil intakes, that waist circumference with 0.81 cm [95% CI =-1.34 to-0.28] more reduced compared to participants who do not fish or fish oil intakes (= the controls).

The researchers found no significant difference for fat mass and muscle mass.

The researchers concluded that consumption of fish or fish oil weight, BMI, body fat and waist circumference decreased.

Original title:
Fish or n3-PUFA intake and body composition: a systematic review and meta-analysis by Bender N, Portmann M, [...], Egger M.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24891155

Additional information about El Mondo:
Read here more studies on fish consumption and overweight.

Research Question:
α-linolenic acid (ALA) is considered as a heart-protective nutrient, however some epidemiological studies suggest that consumption of ALA increases the risk of prostate cancer. It was therefore carried out this review article.

Α-linolenic acid eating increases the chance of getting prostate cancer?

Study Design:
This overview article contained 12 studies (7 case-control studies and 5 prospective cohort studies) with 14795 patients with prostate cancer and 231143 controls (those without prostate cancer).

The dosage of α-linolenic acid was 0.05-4.16 g per day and was obtained through FAHIM.
There was no question of publication bias.

Results and conclusions:
The researchers found that eating a lot of α-linolenic acid (3.91 g/day) compared with little (0.7 g/day), the chance of getting prostate cancer not significant with 8% [95% CI = 1.29-0.90, p = 0.40, I2 = 85%, p 0.00001] increased. Not significant is, there is no link to a 95% reliability.

The researchers found in 7 case-control studies (4047 4762 patients and controls) that eating a lot of α-linolenic acid (3.91 g/day) compared with little (0.7 g/day), the chance of getting prostate cancer does not significantly with 30% [95% CI = 0.81-2.07, p = 0.27, I2 = 90%, p 0.00001] increased. Not significant is, there is no link to a 95% reliability.

The researchers found in 5 prospective cohort studies (10748 207752 patients and controls) that eating a lot of α-linolenic acid (3.91 g/day) compared with little (0.7 g/day), the chance of getting prostate cancer does not significantly with 5% [95% CI = 0.84-1.09, p = 0.59, I2 = 69%, p 0.01] reduced.
But in the sensitivity analysis where 1 cohort study was omitted (which disappeared the heterogeneity) researchers found that eating a lot of α-linolenic acid (3.91 g/day) compared with little (0.7 g/day), the chance of getting prostate cancer significantly with 9% [95% CI = 0.83-0.99, p = 0.02, I2 = 8%, p = 0.35] reduced.

The researchers concluded that there is no connection existed between the food of α-linolenic acid and prostate cancer.

Original title:
Case – control and dietary α-linolenic acid intake or prospective studies and prostate cancer risk: a meta-analysis by Carleton, AJ, Sievenpiper JL, [...], Jenkins DJA.

Link:
http://bmjopen.bmj.com/content/3/5/e002280.full

Additional information about El Mondo:
α-linolenic acid is in some vegetable oils. The main sources of α-linolenic acid are: flax seed oil (55%), Sacha Inchi oil (-48%), Chia seed (18%), walnuts (10%), rice bran oil (1%) and further slightly in green leafy vegetables.

How many α-linolenic acid (ALA) in a product, you can look up here.
Read more about fats.

Research Question:
Cardiovascular disease (CVD) and cancer are important causes of death in most countries. But clinical and epidemiological studies fail to give a clear biological explanation for the effect of different fats in diet on the risk of heart disease and cancer. The purpose of this review article was therefore to find out the effects of omega-3 and omega-6 fatty acids intake of getting heart disease and cancer.

What is the daily optimal omega-3 and omega-6 fatty acids intake to prevent heart disease and cancer?

Study Design:
This is a descriptive overview article.

Results and conclusions:
On the basis of experimental and epidemiological studies the researchers concluded that a diet low in saturated fat and low in omega-6 fatty acids the chances of getting both cardiovascular disease and cancer reduced. 4 and% or lower omega-6 fatty acids would be the optimal level. 1 to 2 and% is sufficient to a deficiency of omega-6 fatty acids in the body.

The high average intake of omega-6 fatty acids in the Western countries can explain the sustained high level of heart disease and the increased incidence of certain cancers, including breast cancer.

The intake of omega-3 fatty acids must minimal 3 grams per day for adults whose minimal 2 grams of alpha-linolenic acid.

The Mediterranean diet (low in saturated and omega-6 fatty acids, but rich in vegetable monounsaturated fatty acids) seems to be the best approach to reduce the risk of getting both to reduce heart disease and cancer, in particular breast cancer.

Original title:
New insights into the health effects of dietary saturated and omega-6 and omega-3 polyunsaturated fatty acids by the Lorgeril M and Salen P.

Link:
http://w14.biomedcentral.com/content/pdf/1741-7015-10-50.pdf

Additional information about El Mondo:
Omega-3 fatty acids are EPA, DHA and alpha-linolenic acid and omega-6 fatty acids are linoleic acid and arachidonic acid.
Read more about omega-3 fatty acids in the presentation fats.

 

Research Question:
Long chain polyunsaturated fatty acids (LC-PUFA) would be beneficial in preventing pancreatic cancer, but the relationship between the consumption of fish or LC-PUFA and pancreatic cancer found in epidemiological studies is controversial and inconclusive. It was therefore carried out this review article.

Eating fish or LC-PUFA lowers the chances of getting pancreatic cancer?

Study Design:
This overview article contained 9 cohort studies with 1209265 participants, of which 3082 people with pancreatic cancer and an average follow-up period of 9 years. This review article also contained further 10 case-control studies with 2514 patients with pancreatic cancer and 18779 controls (people without pancreatic cancer).

Results and conclusions:
The researchers found in 8 cohort studies that compared with the lowest fish consumption, the highest fish consumption the chance of getting pancreatic cancer non-significant with 2% [RR = 0.98, 95% CI = 0.86-1.12] reduced. Non-significant is, there is no link.

The researchers found in 9 cohort studies that compared with the lowest fish consumption, the highest fish consumption the chance of getting pancreatic cancer non-significant 4% [RR = 0.96, 95% CI = 0.76-1.21] reduced. Non-significant is, there is no link.

Similar results were also found for LC-PUFA in 4 cohort studies and case-control studies 2.

The researchers concluded that there is no link existed between eating fish or LC-PUFA and the chance of getting pancreatic cancer.

Original title:
Fish or Long-Chain (n-3) PUFA Intake Is Not Associated with Pancreatic Cancer Risk in a Meta-Analysis and Systematic Review by Qin B, Xun P and Hey K.

Link:
http://jn.nutrition.org/content/142/6/1067.short

Additional information about El Mondo:
Read more about LC-PUFA in the presentation fats.

Why the result found in cohort studies always lower than in case-control studies can be read in the presentation design.

Research Question:
The use of polyunsaturated fatty acids (PUFA) during pregnancy is beneficial for both the Visual and neurological development of the fetus. However, there is still no systematic review article run.

Let PUFA supplements during pregnancy and the improvements of Visual neurological fetal development see?

Study Design:
This overview article contained 3 Rcts with Visual development as an outcome and 6 Rcts with neurological development as an outcome. Due to diverse expression of results in the infant, the studies could not be combined to a formal meta-analysis.

Results and conclusions:
Most studies could not prove that PUFA supplements in infants gave sustainable benefits in the area of cognitive and Visual development.

The researchers concluded that, at present, scientific evidence was lacking to PUFA supplements recommended to improve the Visual and neurological development in fetus. However, it is important to eat a healthy diet with sufficient PUFA.

Original title:
The Effects of Maternal Supplementation or Polyunsaturated Fatty Acids on Visual, Neurobehavioural and Developmental Outcomes, or the Child: A Systematic Review of the Randomized Trials by Lo A, Sienna J, [...], Koren G.

Link:
http://www.hindawi.com/journals/ogi/2012/591531

Additional information about El Mondo:
Today, sitting in all bottle feeding PUFA.
Read more about the presentation of polyunsaturated fatty acids in fats.

Research Question:
There is a considerable controversy about the relationship of omega-3 polyunsaturated fatty acids (Pufas) and the main cardiovascular end points. This meta-analysis of clinical studies was to the role of PUFA supplementation on major cardiovascular outcomes.

PUFA supplements decrease chances of getting heart disease?

Study Design:
This overview article contained 20 clinical studies with patients, of which 68680 kill 7044, 3993 cardiac death, heart attacks and sudden death, 1150 1837 1490 strokes.

Results and conclusions:
The meta-analysis showed that between swallowing PUFA supplements and total mortality no statistically significant Association existed. The relative risk was 0.96 [95% CI = 0.91-1.02]. No significance because the relative risk of 1 sat in the 95% CI of 0.91-1.02. No significance is, no connection.

The meta-analysis showed that between swallowing PUFA supplements and heart death no statistically significant Association existed.

The meta-analysis showed that between swallowing PUFA supplements and sudden death no statistically significant Association existed. The relative risk was 0.87 [95% CI = 0.75-1.01].

The meta-analysis showed that between swallowing PUFA supplements and heart attacks no statistically significant Association existed. The relative risk was 0.89 [95% CI = 0.76-1.04].

The meta-analysis showed that between swallowing PUFA supplements and strokes no statistically significant Association existed. The relative risk was 1.05 [95% CI = 0.93-1.18].

The researchers concluded that swallowing of PUFA supplements was not associated with a lower risk of total mortality, cardiac death, sudden death, heart attacks or stroke.

Original title:
Association Between Omega-3 Fatty Acid Supplementation and Risk of Major Cardiovascular Disease Events: A Systematic Review and Meta-analysis by Rizos EC, Ntzani EE, [...], Elisaf MS.

Link:
http://jama.jamanetwork.com/article.aspx?articleid=1357266

Additional information about El Mondo:
In advertising on the basis of scientific studies in people, claimed that foodstuffs enriched with Pufas are good for the heart and there are more and more products enriched with Pufas on the market. But review articles of studies in people can not substantiate this claim. Where is the difference? The difference is in 2 points.
Firstly, advertising only 1 or 2 studies (sometimes of poor quality) in people quoted while an overview article multiple studies (good quality).
Secondly, often in advertising studies with soft endpoints used while an overview article hard endpoints. Soft endpoints are high cholesterol or blood fat levels. Hard endpoints are death to a heart attack or stroke.
To really know if Pufas in the long run the risk of cardiovascular disease reduces, so should the conclusions of studies (preferably a review article) with hard endpoints.
Soft and hard endpoints of a scientific study are similar to the following example:
A runner that 35 km WINS, does not mean that that also 42 km WINS. So someone with high cholesterol does not mean that who also dies of a heart attack.
 

Research Question:
Long chain polyunsaturated fatty acids (Pufas or LCPUFA's) are supposed to be the development of the Visual acuity of infants. This meta-analysis was carried out to determine whether adding LCPUFA's to infant formulae improves visual acuity of infants.

LCPUFA's improve the Visual acuity of infants in infant formula (babies from 0 to 1 years)?

Study Design:
This overview article contained 19 Rcts with 1949 babies.

Results and conclusions:
The meta-analysis showed that adding polyunsaturated fatty acids (Pufas) to infant formula significant improvement in Visual acuity of infants at 2, 4 and 12 months. However, there was significant heterogeneity between the studies, but no evidence of publication bias.

The secondary analysis showed no moderate effects between adding polyunsaturated fatty acids (Pufas) to infant formula and Visual acuity.

On the basis of the found results the researchers concluded that adding polyunsaturated fatty acids (Pufas) to infant formula the Visual acuity of baby under 12 months old may be improved.

Original title:
Meta-analysis of LCPUFA Supplementation or Infant Formula and Visual Acuity by Qawasmi, A, Landeros-Weisenberger A and Bloch, MH.

Link:
http://pediatrics.aappublications.org/content/131/1/e262.abstract

Additional information about El Mondo:
The European food safety authority (EFSA) has the claims of Pufas in infant formula has not yet been approved. Not approved claims of EFSA is to say, it is scientifically proven that the majority of users no benefit.

It is not prohibited by law from 14 december 2012 approved claims of the EFSA on the packaging of infant formulae (but also on regular diet and nutritional supplements).

Polyunsaturated fatty acids PUFAs stand for or polyunsaturated fatty acids. Polyunsaturated fatty acids are alpha-linolenic acid, linoleic acid, EPA, DHA, arachidonic acid, gamma-linolenic acid and rumenzuur.

To get a reliable picture to an overview article free of heterogeneity between the studies and are free from publication bias. When there is heterogeneity between the studies, should give a significant effect the secondary analysis. Without significant effect in the secondary analysis should be interpreted with caution the found result. Hence the conclusion of the researchers: adding polyunsaturated fatty acids (Pufas) to infant formula possible Visual acuity improved from baby to 12 months old.

Research Question:
A reduced intake of saturated fat is recommended to reduce coronary heart disease, but strong evidence from randomized controlled trials (Rcts) is missing. It was therefore carried out this review article.

Lowers a replacement of saturated fats by polyunsaturated fat (PUFA) chances of getting heart disease?

Study Design:
This randomized, placebo-controlled, double-blind overzichtartikel contained 8 intervention studies (Rcts) with 13614 participants, of which 1042 with heart disease. The average PUFA intake in the control group was 5 and 4% (-6.4%) and in the intervention group And was 14.9 And% (8-20.7 and%). The average follow-up time was 4.25 years.

There was no question of heterogeneity between the studies.

Results and conclusions:
The researchers found that a high intake of PUFA compared with low intake, the chance of getting heart disease significantly with 19% [95% CI = 0.70-0.95, p = 0.006] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that any increase in PUFA with 5% And the chance of getting heart disease significantly with 10% [95% CI = 0.83-0.97] reduced.

The meta-regression showed that the study duration an independent determinant of the risk reduction (p = 0.017) was, with greater benefits in studies with longer follow-up duration.
The pooled RR under studies shorter than 4.25 years was 0.91 [95% CI = 0.76-1.10] and under studies longer than 4.25 year was 0.73 [95% CI = 0.61-0.87].

The researchers concluded that replacing saturated fat by PUFA chances of getting heart disease reduced.

Original title:
Effects on Coronary Heart Disease or Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials by Mozaffarian D, MICAH R and Wallace s.

Link:
http://www.plosmedicine.org/article/info%3Adoi%2F10.1371%2Fjournal.pmed.1000252

Additional information about El Mondo:
Read more about saturated fat and PUFA.

14.9 And% PUFA of 2000 kcal is, that the number of grams of PUFA 14.9% contributes to 2000 kcal. 14.9% of 2000 kcal corresponds to 298 kcal. 298 kcal corresponds to 33 grams of PUFA. So a daily diet of 2000 kcal with 33 grams of PUFA is good for heart and blood vessels.

Which foods contain 33 gram PUFA, you can look up here. PUFA stands for polyunsaturated fatty acids. For example, 100 grams of soybean oil 57.9 gram PUFA.

Research Question:
Is there a relationship between eating macronutrients and getting Parkinson's?

Study Design:
This overview article contained 32 items with 677550 participants, of which 9994 people with Parkinson's disease.

Results and conclusions:
The researchers found (in 7 articles with 1570 people with Parkinson's disease under 357827 participants) that eating a lot of protein compared to little, the chance of getting Parkinson's disease non-significant 13% [RR = 1.13, 95% CI = 0.88-1.44] increased. Non-significant is, there is no link to a 95% reliability.

The researchers found (in 8 articles with 1482 people with Parkinson's disease under 232869 participants) that eating lots of carbohydrates compared to little, the chance of getting Parkinson's disease significantly with 24% [RR = 1.24, 95% CI = 1.05-1.48] increased.

The researchers found (in 12 articles with 2936 people with Parkinson's disease under 374124 participants) that eating a lot of fat compared to little, the chance of getting Parkinson's disease non-significant 12% [RR = 0.88, 95% CI = 0.74-1.06] reduced.

The researchers found (in 6 articles with 1713 people with Parkinson's disease under 170058 participants) that eating a lot of cholesterol compared to little, the chance of getting Parkinson's disease 3% non-significant [RR = 0.97, 95% CI = 0.75-1.26] reduced.

The researchers found (in 8 articles with 1553 people with Parkinson's disease under 170317 participants) that eating a lot of calories compared to little, the chance of getting Parkinson's disease significantly with 39% [RR = 1.39, 95% CI = 1.01-1.92] increased.

The researchers found in prospective studies involving was corrected for smoking and coffee/Caffeine consumption, no significant association between getting Parkinson's disease and eating a lot:
proteins [RR = 1.02, 95% CI = 0.80-1.30].
carbohydrates [RR = 1.11, 95% CI = 0.86-1.43]
fat [RR = 0.90, 95% CI = 0.70-1.16].
cholesterol [RR = 0.89, 95% CI = 0.74-1.09].
calories [RR = 0.97, 95% CI = 0.93-1.02].

The researchers found in prospective studies involving was corrected for smoking and coffee/Caffeine consumption, that eating a lot of polyunsaturated fatty acids the chances of getting Parkinson's disease significantly with 22% [RR = 0.78, 95% CI = 0.64-0.96] reduced. Significant is, there is a link at a 95% reliability.

On the basis of the found results the researchers concluded that there is no link between eating a lot of protein, carbohydrates, cholesterol or calories and the chance of getting Parkinson's disease. But eating a lot of polyunsaturated fatty acids lowers though getting Parkinson's disease.

Original title:
Macronutrients intake and risk of Parkinson's disease: A meta-analysis by Wang A, Lin Y, [...], Zhang D.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/25163395

Additional information about El Mondo:
Find here more studies on polyunsaturated fatty acids (Pufas).

Research Question:
Lowers eating n3-fatty acids the chances of getting breast cancer?

Study Design:
This overview article 26 contained articles that 21 prospective cohort studies (20905 883585 participants, of which people with breast cancer).

11 articles on visinname (13323 with breast cancer patients and 687770 participants), 17 articles on maritime n3-fatty acids intake (16178 with breast cancer patients and 527372 participants) and 12 articles on alpha-linolenic acid intake (with 56811 breast cancer patients and 405592 participants).

There was no question of publication bias.

Results and conclusions:
The researchers found that eating a lot of n3 fatty acids of maritime origin compared to little, the chance of getting breast cancer significantly with 14% [95% CI = 0.78 to 0.94, I2 = 54%] reduced.
The reduced risk remained the same, regardless of whether the n3-fatty acids of maritime origin was measured via the questionnaires [RR = 0.85, 95% CI = 0.89-0.96, I2 = 67%] or via tissue biomarkers (RR = 0.86, 95% = 0.71-1.03, I2 = 8%].

The researchers found that the reduced risk in subgroup analyses between the n3-fatty acids of maritime origin and getting breast cancer was clearer in studies where not corrected was BMI [RR = 0.74, 95% CI = 0.64-0.86, I2 = 0%] than in studies involving corrected was BMI [RR = 0.90, 95% CI = 0.80-1.01, I2 = 63.2%].

The researchers found that every increase of 0.1 grams of n3 fatty acids of maritime origin per day, the chance of getting breast cancer significantly with 5% [95% CI = 0.90-1.00, I2 = 52%] reduced.

The researchers found that every increase of 0.1 grams of alpha-linolenic acid per day, the chance of getting breast cancer is not significantly with 1% [95% CI = 0.98-1.01] reduced.  

The researchers found that both eating only EPA [RR = 0.93, 95% CI = 0.85-1.02] as DHA [RR = 0.88, 95% CI = 0.75-1.03] the chance of getting breast cancer are not significantly reduced. Not significant is, there is no link to a 95% reliability.

The researchers found that every increase of 15 grams of fish per day, the chance of getting breast cancer is not reduced or increased [RR = 1.00, 95% CI = 0.97-1.03].

The researchers concluded that eating a lot of n3-fatty acids (at least 0.1 grams per day) of maritime origin (so not plant origin) reduced the chance of getting breast cancer.

Original title:
Intake of fish and marine n-3 polyunsaturated fatty acids and risk of breast cancer: meta-analysis of data from 21 independent prospective cohort studies by Zheng Hu JS, XJ, [...], Li D.

Link:
http://www.bmj.com/content/346/bmj.f3706?view=long&pmid=23814120

Additional information about El Mondo:
N-3 fatty acids common both plant and marine origin. The n-3 fatty acid of plant origin is also known as alpha-linolenic acid. What products contain alpha-linolenic acid, you can look up here.

The n3-fatty acids of maritime origin are EPA and DHA. EPA and DHA are in fish and algae. What fish 100 mg EPA and DHA per day, you can look up here.

Research Question:
Although many studies the possible effect of a low-fat diet on the survival rates of breast cancer have examined, remains the relationship unclear. It was therefore carried out this review article.

A low-fat diet increases the chances of survival among breast cancer patients?

Study Design:
This overview article contained 2 Rcts and 1 large multi-center prospective cohort studies with a total of 9966 borskankerpatiënten.

There was no heterogeneity between the studies.

Results and conclusions:
The researchers found that a low-fat diet after diagnosis, the relapse of breast cancer significantly with 23% [HR = 0.77, 95% CI = 0.63-0.94, p = 0.009] reduced. Significant because HR of 1 was not in the 95% CI of 0.63 to 0.94. HR of 1 means no risk.

The researchers found that a low-fat diet after diagnosis, the all-cause mortality among breast cancer patients non-significant 17% [HR = 0.83, 95% CI = 0.69-1.00, p = 0.05] reduced. Non-significant because HR of 1 sat in the 95% CI of 0.69 to 1.00. HR of 1 means no risk.

The researchers concluded that a low-fat diet after diagnosis, and thus reduced the relapse of breast cancer survival rates increased..

Original title:
Effect or low-fat diet on breast cancer survival: a meta-analysis by Xing MY, Xu SZ and Shen P.

Link:
http://www.apocpcontrol.org/paper_file/issue_abs/Volume15_No3/1141-1144%2012.4%20Mei-Yuan%20Xing.pdf

Additional information about El Mondo:
A low-fat diet is a diet with 20-30% fat and 0-7 and% saturated fat. The easiest way to follow a low-fat diet, is to choose products that are also only 20-30% And% fat and saturated fat And contain 0-7. Which products from the supermarket and meals And also 20-30% fat and 0-7 and% saturated fat, you can look up here.

Research Question:
Eating alpha-linolenic acid reduces the chance of getting heart disease?

Study Design:
This overview article contained 27 studies (No RCTs) with 251049 participants, 15327 which patients with heart disease.

Results and conclusions:
The researchers found that the intake of alpha-linolenic acid the chance of getting heart disease significantly with 14% [95% CI = 0.77-0.97, I2 = 71.3%] reduced.

The researchers found that the intake of alpha-linolenic acid via diet, chances of getting heart disease significantly with 10% [95% CI = 0.99-0.99, I2 = 49.0%] reduced.

The researchers found that the intake of alpha-linolenic acid measured by biomarkers, the chance of getting heart disease non-significant with 20% [95% CI = 0.63-1.03, I2 = 79,8%] reduced.

The researchers concluded that eating a lot of alpha-linolenic acid (measured through feeding) the possible reduced risk of cardiovascular disease. Possible because of the high unexplained heterogeneity.

Original title:
α-Linolenic acid and risk of cardiovascular disease: a systematic review and meta-analysis by Pan A, Chen M, [...], Hu FB.

Link:  
http://www.ncbi.nlm.nih.gov/pubmed/23076616

Additional information about El Mondo:
Read more about alpha-linolenic acid.
Read more about overview article, I2 and 95% CI.

Research Question:
Individual-based studies that show the relationship between the consumption of alpha-linolenic acid (ALA) and the risk of prostate cancer, showed inconsistent results. It was therefore carried out this review article.

Eating alpha-linolenic acid reduces the chance of getting prostate cancer?

Study Design:
This overview article contained 5 prospective studies.
There was heterogeneity.

Results and conclusions:
The researchers found that eating a lot of alpha-linolenic acid compared to little, the chance of getting prostate cancer does not significantly with 3% [pooled RR = 0.97, 95% CI = 0.80-1.10] reduced.

The researchers found that eating more than 1.5 grams of alpha-linolenic acid per day compared with less than 1.5 grams, the chance of getting prostate cancer significantly with 5% [pooled RR = 0.95, 95% CI = 0.91-0.99] reduced. Significant is, there is a link at a 95% reliability.

The researchers concluded that eating alpha-linolenic acid (> 1.5 grams per day) the chance of getting prostate cancer reduced light.

Original title:
Prospective studies of dietary alpha-linolenic acid intake and prostate cancer risk: a meta-analysis by Carayol M, Grosclaude P and Delpierre C.

Link:
http://link.springer.com/article/10.1007/s10552-009-9465-1

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Research Question:
α-linolenic acid (ALA) is considered as a heart-protective nutrient, however some epidemiological studies suggest that consumption of ALA increases the risk of prostate cancer. It was therefore carried out this review article.

Α-linolenic acid eating increases the chance of getting prostate cancer?

Study Design:
This overview article contained 12 studies (7 case-control studies and 5 prospective cohort studies) with 14795 patients with prostate cancer and 231143 controls (those without prostate cancer).

The dosage of α-linolenic acid was 0.05-4.16 g per day and was obtained through FAHIM.
There was no question of publication bias.

Results and conclusions:
The researchers found that eating a lot of α-linolenic acid (3.91 g/day) compared with little (0.7 g/day), the chance of getting prostate cancer not significant with 8% [95% CI = 1.29-0.90, p = 0.40, I2 = 85%, p 0.00001] increased. Not significant is, there is no link to a 95% reliability.

The researchers found in 7 case-control studies (4047 4762 patients and controls) that eating a lot of α-linolenic acid (3.91 g/day) compared with little (0.7 g/day), the chance of getting prostate cancer does not significantly with 30% [95% CI = 0.81-2.07, p = 0.27, I2 = 90%, p 0.00001] increased. Not significant is, there is no link to a 95% reliability.

The researchers found in 5 prospective cohort studies (10748 207752 patients and controls) that eating a lot of α-linolenic acid (3.91 g/day) compared with little (0.7 g/day), the chance of getting prostate cancer does not significantly with 5% [95% CI = 0.84-1.09, p = 0.59, I2 = 69%, p 0.01] reduced.
But in the sensitivity analysis where 1 cohort study was omitted (which disappeared the heterogeneity) researchers found that eating a lot of α-linolenic acid (3.91 g/day) compared with little (0.7 g/day), the chance of getting prostate cancer significantly with 9% [95% CI = 0.83-0.99, p = 0.02, I2 = 8%, p = 0.35] reduced.

The researchers concluded that there is no connection existed between the food of α-linolenic acid and prostate cancer.

Original title:
Case – control and dietary α-linolenic acid intake or prospective studies and prostate cancer risk: a meta-analysis by Carleton, AJ, Sievenpiper JL, [...], Jenkins DJA.

Link:
http://bmjopen.bmj.com/content/3/5/e002280.full

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α-linolenic acid is in some vegetable oils. The main sources of α-linolenic acid are: flax seed oil (55%), Sacha Inchi oil (-48%), Chia seed (18%), walnuts (10%), rice bran oil (1%) and further slightly in green leafy vegetables.

How many α-linolenic acid (ALA) in a product, you can look up here.
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