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Research Question:
Inconsistent findings from observational studies have the contradictions about the effects of a GI and GL-Diet on the chance of getting certain chronic diseases. It was therefore carried out this review article.

A high GI and GL-Diet increase the chance of getting certain chronic disease?

Study Design:
This overview article contained 37 prospective cohort studies until March 2007 with 40129 people with chronic illness. The study duration ranged from 4 to 20 years.

Results and conclusions:
The researchers found that a power supply with the highest GI (58)/hoogste GL (142) compared to the lowest GI (49)/laagste GL (92), the chance of getting type 2 diabetes significantly with respectively 40% [95% CI = 1.49-1.59] and 27% [5% BI = 1.12-1.45] increased.
Significantly increased risk of 40% want blessing, with a 95% reliability can be said that a power supply with a GI number of 58 the chance of getting diabetes type 2 really increased by 40%.

The researchers found that a power supply with the highest GI (58) compared to the lowest GI (49), the chance of getting heart disease non-significant with 25% [95% CI = 1.00-1.56] increased. Non-significant is, there is no link to a 95% reliability.

The researchers found that a power supply with the highest GI (58)/hoogste GL (142) compared to the lowest GI (49)/laagste GL (92), the chance of getting respiratory diseases gall bladder significantly with respectively 26% [95% CI = 1.13-1.40] and 40% [5% CI = 1.25-1.60] increased.

The researchers found that a power supply with the highest GI (58) compared to the lowest GI (49), the chance of getting breast cancer significantly with 8% [95% CI = 1.02-1.16] increased.

The researchers found that a power supply with the highest GI (58)/hoogste GL (142) compared to the lowest GI (49)/laagste GL (92), the chances of getting all diseases combined significantly with respectively 14% [95% CI = 1.09-1.19] and 9% [5% CI = 1.04-1.15] increased.

The researchers concluded that eating a diet with a GI number of 58 or GL-number of 142 the chance of getting some chronic diseases increased.

Original title:
Glycemic index, glycemic load, and chronic disease risk — a meta-analysis of observational studies by Barclay AW, P Petocz, [...], Brand-Miller JC.

Link:
http://ajcn.nutrition.org/content/87/3/627.full

Additional information about El Mondo:
A power supply with a GL-number of 142 means that the food contains sugars 142 grams.
A low GI Diet is a diet with a GI number of 55 or below. GI stands for glycemic index. A low GI Diet is a diet with a minimum of 1.5 grams of fiber per 100 kcal.
A high GI-power supply is a power supply with a GI number of 70 or higher.
A low GL-power supply is a power supply with a GL-number of 10 or lower. GL stands for glycemic load.
A high GL-power supply is a power supply with a GL-figure of 20 or higher.

Observational studies include case-control studies and cohort studies.

Research Question:
Eating legumes lowers the blood sugar levels in people with or without diabetes?

Study Design:
This overview article contained 41 Rcts. There was a large heterogeneity between the studies.

Results and conclusions:
The researchers found in 11 Rcts that eating legumes the standardized mean difference of the fasting blood sugar significantly with 0.82 [95% CI =-1.36 to-0.27] reduced. Significant is, there is a link at a 95% reliability.

The researchers found in 11 Rcts that eating legumes the standardized mean difference of the insulin levels significantly with 0.49 [95% CI =-0.93 to-0.04] reduced.

The researchers found in 19 Rcts that eating legumes, as part of a low GI Diet the standardized mean difference of the HbA1c levels significantly with 0.28 [95% CI =-0.49 to-0.14] reduced.

The researchers found in 11 Rcts that eating legumes, as part of a high-fiber diet the standardized mean difference of the fasting blood sugar significantly with 0.32 [95% CI =-0.49 to-0.15] reduced.

The researchers found in 11 Rcts that eating legumes, as part of a high-fiber diet the standardized mean difference of the HbA1c levels significantly with 0.27 [95% CI =-0.45 to-0.09] reduced.

The researchers concluded that eating legumes alone or as part of a low GI Diet or high fiber diet, the blood sugar levels in people with or without diabetes possible improved. Possible because there was a large heterogeneity between the studies.

Original title:
Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes by Sievenpiper JL, Kendall CW, Jenkins DJ, [...].

Link:
http://www.ncbi.nlm.nih.gov/pubmed/19526214

Additional information about El Mondo:
By a large heterogeneity between the studies, there is a comparison of apples to oranges. To be a reliable conclusion can be drawn, the overview article free of heterogeneity between the studies and be free of publication bias. Publication bias occur when studies with undesirable results not be published.

A low GI Diet has a GI number of 55 or below.
A high-fiber diet contains at least 1.5 grams of fiber per 100 kcal.

Research Question:
Western diseases, such as heart disease, high blood pressure, diabetes and being overweight are the biggest part of mortality worldwide and the incidence increases as a country more industrialized. But most importantly, they are potentially avoidable and can be lowered by adjustments in the diet with foods with a low glycemic index number (GI-number) and changes in the lifestyle and environment. This overview article tried therefore find a relationship between a diet with a low GI number and health?

What are the positive effects of a diet with a low GI number?

Study Design:
This review article was a descriptive article.

Results and conclusions:
A low GI diet can be a groterer:

• Reduction in blood pressure
• Give the body increase insulin sensitivity
• Improving diabetes give
• Reducing the risk of heart disease give
• Reduction of cholesterol levels in the blood indicate
• Reducing weight give

In addition, the most successful diet intervention in disease prevention the DASH (Dietary Approaches to Stop Hypertension) diet, rich in fruits, vegetables, whole grains and low-fat dairy products and therefore probably has a relatively low GI number.

Original title:
Review Article the glycemic index-a science based diet by Pandeeswari Thilakavathy S and NK.

Link:
http://www.ijpmbs.com/ijpmbsadmin/upload/ijpmbs_506950b3e7f32.pdf

Additional information about El Mondo:
Read more about the GI number in the presentation carbohydrates.

A low GI Diet has a GI number of 55 or below. A low GI Diet gives less fluctuations in blood sugar levels. Less fluctuations in blood sugar levels give less a quick feeling of hunger and so less at different times throughout the day. This explains why a low GI Diet lowers the chance of getting overweight.
 

Research Question:
Less than 25% of people with cystic fibrosis-related diabetes mellitus (CFRD) survives the age of 30, compared to 60% of people with cystic fibrosis (cystic fibrosis) but without diabetes mellitus (diabetes). The use of a low glycemic index (GI) diet has shown improvements in glycemic control in diabetes and is now recommended as part of the dietary treatment in both diabetes type 1 and type 2. However, the implementation of a low GI Diet in a dietary therapy in cystic fibrosis is unknown. Summary the purpose of this article was to the use of a low GI Diet to investigate in CFRD.

There are grounds for a low GI Diet in a dietary therapy in cystic fibrosis?

Study Design:
This overview article contained 2 studies.
 

Results and conclusions:
The researchers concluded that the evidence was insufficient to the use of a low GI Diet in cystic fibrosis to recommend. But since there are indications that the use of a low GI Diet in diabetes type 1, type 2 and gestational diabetes support, should be tested a low GI Diet as an intervention for cystic fibrosis.

Original title:
Low Glycaemic Index Dietary Interventions in Youth with Cystic Fibrosis: A Systematic Review and Discussion of the Clinical Implications by Balzer BWR, Graham CL, [...], Steinbeck KS.

Link:
http://www.mdpi.com/2072-6643/4/4/286/htm

Additional information about El Mondo:
Read more about the GI number in the presentation carbohydrates.
Read more about cystic fibrosis on this website.
A low GI Diet has a GI number 55 or lower or a diet with at least 1.5 grams of fiber per 100 kcal.
 

Research Question:
There is a growing evidence from epidemiological studies that protein intake via diet affects blood pressure favorably, but the findings are ambiguous. It was therefore carried out this review article.

A high protein intake lowers blood pressure through diet?

Study Design:
This overview article contained 8 cross-sectional studies (n = 48 985), 4 prospective studies (n = 11761) and 17 Rcts (n = 1449).  

Results and conclusions:
The researchers found in cross-sectional studies that per 25 grams of protein the systolic blood pressure (systolic blood pressure) significantly with 0.20 mmHg [95% CI =-0.39 to-0.01] reduced. There was no link found in prospective cohort studies.
Significant is, there is a link at a 95% reliability.

The researchers found in Rcts that eating 41 grams of protein per day compared to 41 grams of carbohydrate in the control group, the systolic blood pressure significantly with 2.11 mmHg [95% CI =-2.86 to-1.37] reduced.

The researchers found in cross-sectional studies that per 11 ounces vegetable protein blood pressure non-significant with 0.52 mmHg [95% CI =-1.10 to 0.05] reduced. There was no link found for animal protein. However, in prospective studies and Rcts was the association between plan nice protein and blood pressure and animal protein and blood pressure more or less the same.
Non-significant is, there is no link to a 95% reliability.

The researchers concluded that replacing carbohydrates proteins by protein, in particular by plan in a power supply, reduced blood pressure.

Original title:
Intake or total protein, plant protein and animal protein in relation to blood pressure: a meta-analysis of observational and intervention studies by Tahir SMAJ, Varun WA, [...], Geleijnse JM.

Link:
http://www.nature.com/jhh/journal/vaop/ncurrent/full/jhh201316a.html

Additional information about El Mondo:
Read more about protein.

Results found in Rcts are greater than results found in cross-sectional and prospective studies.

41 grams of protein per day corresponds to a power supply with 9 and% protein. What products 9 and deliver, you can look up here% protein.

This meal provides 42 grams of protein.

Research Question:
A high-protein diet on longer term lowers body weight?

Study Design:
This overview article contained 15 Rcts with a follow-duration (the duration of the study) of at least 12 months.

A high-protein diet And contains 25% protein or higher and a low-fat diet contains 20-30% fat.

Heterogeneity and publication bias could not be ruled out.

Results and conclusions:
The researchers found that a high-protein diet compared with a low-protein diet, no significant differences in weight, gave the Middle girth, the fat mass, the bloedlipiden content (total cholesterol, LDL-cholesterol, HDL-cholesterol, triacylglycerols), the C-reactive protein content, the diastolic and systolic blood pressure, fasting glucose and HbA1c levels.
No significance is, there is no link to a 95% reliability.

The researchers found that a high-protein diet compared with a low-protein diet, fasting insulin levels significantly with 0.71 μIU/mL [95% CI =-1.36 to-0.05, p = 0.03] reduced. Significant is, there is a link at a 95% reliability.

The researchers found in a sensitivity analysis of 8 RCT s recommended that a high-protein diet compared with a low-fat diet, the HDL cholesterol levels significantly with 1.50 mg/dL [95% CI 0.37 to 2.62, p = 0.009] increased.

On the basis of the found results the researchers concluded that it was still premature to a high-protein diet for write in the fight against obesity.

Original title:
Long-term effects of low-fat diets either low or high in protein on cardiovascular and metabolic risk factors: a systematic review and meta-analysis by Hoffmann Schwingshackl L and G.

Link:
http://www.nutritionj.com/content/12/1/48

Additional information about El Mondo:
An easy way to a high-protein diet (25 and% ewit or higher) to follow, is to choose products/meals that deliver And also 25% protein or higher.
Which products in the supermarket, you can deliver 25% protein And look up here.
Which products in the supermarket supply And 20-30% fat, you can look up here.
This meal contains 27 And% protein.

Research Question:
Have women during pregnancy benefit from swallowing the amino acid L-arginine?

Study Design:
This overview article contained 5 Rcts.

Results and conclusions:
The researchers found that swallowing of L-arginine during pregnancy the diastolic blood pressure (negative pressure) of pregnant women significantly with 3.07 mmHg [p = 0.004] reduced, but not systolic blood pressure [p = 0.19].

The researchers found that swallowing of L-arginine when pregnant gestational age significantly with 1.23 weeks [p = 0.002] extended.

The researchers concluded that swallowing of L-arginine and the vacuum of pregnant women reduced gestational age extended.

Original title:
Effect of L-arginine supplementation on blood pressure in pregnant women: a meta-analysis of placebo-controlled trials by Zhu Yue Q, X, [...], Liu TT.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/2295748

Additional information about El Mondo:
L-arginine is an amino acid, a building block of protein. Find here more studies on proteins.

Research Question:
Luteolin, kaempferol and quercetin eating lowers the chances of getting cancer?

Study Design:
This overview article contained 18 case-control studies with patients with cancer and 8585 9975 controls (persons without cancer) and 14 cohort studies with participants whose 10809 385033 cancer cases.
There was no question of publication bias.

Results and conclusions:
The researchers found in case-control studies that Luteolin, kaempferol and quercetin the combination the chance of getting cancer significantly with 27% [95% CI = 0.63-0.84] did decrease. Significant is, there is a link at a 95% reliability.

The researchers found in case-control studies that eating quercetin the chance of getting cancer significantly with 27% [95% CI = 0.62-0.86] did decrease. Significant is, there is a link at a 95% reliability.

The researchers found in case-control studies that eating kaempferol the chance of getting cancer non-significant 14% [95% CI = 0.73-1.11, p > 0.05] did decrease. Non-significant is, there is no link to a 95% reliability.

The researchers found in case-control studies that eating Luteolin the chance of getting cancer non-significant with 10% [95% CI = 0.69-1.18, p > 0.05] did decrease.

The researchers found in case-control studies that the kaempferol and quercetin, Luteolin combination the chances of getting lung cancer significantly with 33% [95% CI = 0.49-0.91] reduced.

The researchers found in case-control studies that Luteolin, kaempferol and quercetin the combination the chance of getting colon cancer significantly with 25% [95% CI = 0.57-0.98] reduced.

The researchers found the combination in cohort studies that quercetin, Luteolin and kaempferol the chance of getting cancer significantly with 11% [95% CI = 0.80-1.00] reduced.

The researchers found in cohort studies that eating quercetin significantly the chances of getting cancer by 18% [95% CI = 0.71-0.96] did decrease.

The researchers found in cohort studies that eating kaempferol the chance of getting cancer significantly with 12% [95% CI = 0.78-0.99] did decrease.

The researchers found in cohort studies that eating Luteolin the chance of getting cancer non-significant with 5% [95% CI = 0.67-1.34, p > 0.05] did decrease.

The researchers concluded that the combination kaempferol and quercetin, Luteolin the chance of getting cancer, especially lung and colon cancer reduced.

Original title:
Consumption of the Dietary Flavonoids Quercetin, Luteolin and Kaempferol and Overall Risk of Cancer-A Review and Meta-Analysis of the Epidemiological Data by Tena JD, Burgos-Morón E, [...], Lopez-Lazaro M.

Link:
https://www.webmedcentral.com/article_view/4264

Additional information about El Mondo:
Flavones and flavonolen are flavonoids.
Flavones in food are almost always from the glycosides of Luteolin and apigenin. Flavones are found in gipsy Wort, artichoke, olives, parsley and celery.
Flavonolen are found in onions, kale, leek, broccoli and blueberry. The main representatives of this group are quercetin and kaempferol.

The best way is through sufficient flavonoids within 200-300 grams of vegetables, 2-5 pieces of fruit and 2-3 glasses of wine per day.

Conclusion of a review article by weighs heavier than cohort studies of case-control studies because cohort studies are less prone to errors than case-control studies. The more errors in a study are, the less reliable the conclusion is.

Research Question:
Previous systematic review articles show beneficial effects of flavonoids on the biomarkers of coronary heart disease, but they don't have the impact of the dose-response or the nutritional complexity looked. The purpose of this review article was therefore to the relative effect of the composition, structure and to examine the amount of flavonoids.

 Lowering eating flavonoids chances of getting heart disease?

Study Design:
This review article examined the effects of six flavonoids subgroups on the endothelial function (flow-mediated dilation) and the systolic and diastolic blood pressure by means of random effects meta-analyses and regression analyses.

Results and conclusions:
The meta-analysis of combined flavonoids subgroups showed significant improvements in endothelial function see [chronic: 0.73%, 95% CI = 0.17-1.30, 14 Rcts; acute: 2.33%, 95% CI = 1.58-3.08, 18 Rcts].

The meta-analysis of combined flavonoids subgroups showed significant improvements in blood pressure see [systolic: 1.46 mmHg, 95% CI =-2.38 to 0.53, 63 Rcts; diastolic: 1.25 mmHg, 95% CI = 1.82 to 0.67, 63 Rcts].

Such benefits were also observed for the sub-groups of flavan-3-ol, catechol flavonoids (catechins, quercetin, cyanidin etc.), epicatechinen and catechins, Procyanidins.

The dose-dependent relationship was non-linear for the endothelial function (R2 ≤ 0.30) and there was no indication of a dose dependent connection for blood pressure.

The researchers concluded that the bioactivity (the operation) of flavonoids no classical linear dose dependent connection followed and this can give important biological implications.

Original title:
Relative impact of flavonoid composition, dose and structure on vascular function: A systematic review of randomised controlled trials of flavonoid-rich food products by CD Kay, Hooper L, [...], Cassidy a.

Link:
http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201200363/abstract;jsessionid=2CCB9E4E779A221E42AA38998C865DA6.d02t03?deniedAccessCustomisedMessage=&userIsAuthenticated=false

Additional information about El Mondo:
Read more about flavonoids flavonoids in the presentation.

Research Question:
Lowers eating flavonoids chances of getting heart disease?

Study Design:
This overview article contained 170 Rcts with 6557 participants.
The study duration ranged from several hours up to 52 weeks.
54% of the studies was cross-over.
The average study size ranged from 14-27 participants.
There was heterogeneity.

Results and conclusions:
The researchers found that the acute eating chocolate or cocoa (70-177 mg epicatechin daily for 90-149 minutes) the flow-mediated dilation (flow-mediated dilatation, FMD) significantly with 3.99% [95% CI = 2.86-5.12, P heterogeneity = 0.1, I2 = 46%, 6 studies] increased.
Significant is, there is a link at a 95% reliability.

The researchers found that chronic food (consumption of more than 2 weeks) of chocolate or cocoa the flow-mediated dilation significantly with 1.45% [95% CI = 0.62-2.28, no significant heterogeneity, 2 studies] increased.

The researchers found that chronic food (consumption over 2 weeks) of chocolate or cocoa 5.88 mmHg systolic blood pressure significantly with [95% CI =-9.55 to-2.21, P for heterogeneity = 0.0003, I2 = 81%, 5 studies] reduced.

The researchers found that chronic food (consumption over 2 weeks) of chocolate or cocoa the diastolic blood pressure significantly with 3.30 mmHg [95% CI =-5.77 to-0.83, P = 0.009 for heterogeneity, I2 = 70%, 4 studies] reduced.

The researchers found that eating soy protein isolate during 4-24 weeks the diastolic blood pressure significantly with 1.99 mmHg [95% CI =-2.86 to-1.12, P for heterogeneity = 0.4, I2 = 6%, 9 studies] reduced.

The researchers found that eating soy protein isolate during 4-24 weeks the LDL-cholesterol levels significantly with 0.19 mmol/L [95% CI =-0.24 to-0.14, P = 0.03 for heterogeneity, I2 = 29%, 39 studies] reduced.

The researchers found that the acute drinking black tea 5.69 mmHg systolic blood pressure significantly with [95% CI = 1.52 to 9.86, P = 0.13 for heterogeneity, I2 = 44%, 4 studies] increased.

The researchers found that the acute drinking black tea the diastolic blood pressure significantly with 2.56 mmHg [95% CI = 1.03 to 4.10, P = 0.57 for heterogeneity, I2 = 0%, 4 studies] increased.

The researchers found that drinking green tea the LDL-cholesterol levels significantly with 0.23 mmol/L [95% CI =-0.34 to-0.12, P for heterogeneity = 0.62, I2 = 0%, 4 studies] reduced.

The researchers concluded that both the acute and chronic eating chocolate the flow-mediated dilation and increased blood pressure lowered, eating soy protein isolate the diastolic blood pressure and LDL-cholesterol levels lowered and drinking green tea reduced the LDL-cholesterol levels.

Original title:
Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials by Hooper L, Crown PA, [...], Cassidy a.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/18614722

Additional information about El Mondo:
Read more about flavonoids.
Read more about heterogeneity, I2 and significance.
Read more about heart disease.

Soy protein isolate (does not occur in foods for) is extracted from soybeans. A typical soy protein isolate is 100% vegetable and consists for 85%-90% from protein.

The EFSA concludes that there is a causal link between the consumption of cocoa flavanols and maintaining good blood circulation. To the claimed health effect would be a healthy adult 2.5 grams of cocoa powder with high flavanolenconcentratie or 10 grams of high-flavanolhoudende have to eat dark chocolate.
Only approved health claims may in 2013 of the EFSA on the packaging of European food and beverages and nutritional supplements

Research Question:
Observational studies suggest that the intake of flavonoids is associated with a reduced risk of heart disease. However, the results of these studies are controversial. It was therefore carried out this review article.

Reduces the intake of flavonoids through feeding the chance of getting heart disease?

Study Design:
This overview article contained 14 prospective cohort studies.

Results and conclusions:
The researchers found that eating a lot of anthocyanidins compared with little, chances of getting heart disease significantly with 11% [RR = 0.89, 95% CI = 0.83-0.96] reduced.

The researchers found that eating a lot of Proanthocyanidins compared with little, chances of getting heart disease significantly with 10% [RR = 0.90, 95% CI = 0.82-0.98] reduced.

The researchers found that eating a lot of flavones compared with little, chances of getting heart disease significantly with 12% [RR = 0.88, 95% CI = 0.82-0.96] reduced.

The researchers found that eating a lot of flavanonen compared with little, chances of getting heart disease significantly with 12% [RR = 0.88, 95% CI = 0.82-0.96] reduced.

The researchers found that eating flavan-3-OLS compared with little, chances of getting heart disease significantly with 13% [RR = 0.87, 95% CI = 0.80-0.95] reduced.

Similar results were also found for flavonolen.
The sensitivity analyses and the subgroup analyses supported these associations.

The researchers found that every increase of 10 mg flavone (ipriflavone) per day the chance of getting heart disease significantly with 5% [95% CI = 0.91-0.99] reduced.

The researchers concluded that eating flavonoids (flavonolen, in particular anthocyanidins, Proanthocyanidins, flavones, flavanonen and flavan-3-OLS) chances of getting heart disease reduced.

Original title:
Flavonoid intake and risk of CVD: a systematic review and meta-analysis of prospective cohort studies by Wang X, Ouyang YY, [...], Zhao G.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/23953879

Additional information about El Mondo:
A good way to get enough daily flavonoids within, through 200-300 grams of vegetables, 2-5 pieces of fruit and 1-2 glasses of alcohol per day.

Anthocyanins are formed when the anthocyanidins are linked to sugars.

Flavanonen can be found in citrus fruits. The best known are hesperitine and flavanonen are the best known flavones apigenin and Luteolin, naringenin and tangeretine.

Flavonolen are found in apples, pears, onions, tea and red wine. The most famous flavonolen are quercetin, myricetin and kaempferol.

Flavan-3-OLS are found in grapes and tea.

The overview article of cohort studies indicates that eating flavonoids chances of getting heart disease lowers. That does not say that swallowing of flavonoids-supplements now justified. Swallowing of flavonoids-supplements is only justified if this protective effect is also found in the overview article of RCT studies. Until then, the food of flavonoids and not swallowing flavonoids-supplements, protection against heart disease.

Find here more studies on flavonoids.

Research Question:
Previous systematic review articles show beneficial effects of flavonoids on the biomarkers of coronary heart disease, but they don't have the impact of the dose-response or the nutritional complexity looked. The purpose of this review article was therefore to the relative effect of the composition, structure and to examine the amount of flavonoids.

 Lowering eating flavonoids chances of getting heart disease?

Study Design:
This review article examined the effects of six flavonoids subgroups on the endothelial function (flow-mediated dilation) and the systolic and diastolic blood pressure by means of random effects meta-analyses and regression analyses.

Results and conclusions:
The meta-analysis of combined flavonoids subgroups showed significant improvements in endothelial function see [chronic: 0.73%, 95% CI = 0.17-1.30, 14 Rcts; acute: 2.33%, 95% CI = 1.58-3.08, 18 Rcts].

The meta-analysis of combined flavonoids subgroups showed significant improvements in blood pressure see [systolic: 1.46 mmHg, 95% CI =-2.38 to 0.53, 63 Rcts; diastolic: 1.25 mmHg, 95% CI = 1.82 to 0.67, 63 Rcts].

Such benefits were also observed for the sub-groups of flavan-3-ol, catechol flavonoids (catechins, quercetin, cyanidin etc.), epicatechinen and catechins, Procyanidins.

The dose-dependent relationship was non-linear for the endothelial function (R2 ≤ 0.30) and there was no indication of a dose dependent connection for blood pressure.

The researchers concluded that the bioactivity (the operation) of flavonoids no classical linear dose dependent connection followed and this can give important biological implications.

Original title:
Relative impact of flavonoid composition, dose and structure on vascular function: A systematic review of randomised controlled trials of flavonoid-rich food products by CD Kay, Hooper L, [...], Cassidy a.

Link:
http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201200363/abstract;jsessionid=2CCB9E4E779A221E42AA38998C865DA6.d02t03?deniedAccessCustomisedMessage=&userIsAuthenticated=false

Additional information about El Mondo:
Read more about flavonoids flavonoids in the presentation.

Reduces the intake of flavonoids through feeding the chance of getting heart disease?

Study Design:
This overview article contained 14 prospective cohort studies.

Results and conclusions:
The researchers found that eating a lot of anthocyanidins compared with little, chances of getting heart disease significantly with 11% [RR = 0.89, 95% CI = 0.83-0.96] reduced.

The researchers found that eating a lot of Proanthocyanidins compared with little, chances of getting heart disease significantly with 10% [RR = 0.90, 95% CI = 0.82-0.98] reduced.

The researchers found that eating a lot of flavones compared with little, chances of getting heart disease significantly with 12% [RR = 0.88, 95% CI = 0.82-0.96] reduced.

The researchers found that eating a lot of flavanonen compared with little, chances of getting heart disease significantly with 12% [RR = 0.88, 95% CI = 0.82-0.96] reduced.

The researchers found that eating flavan-3-OLS compared with little, chances of getting heart disease significantly with 13% [RR = 0.87, 95% CI = 0.80-0.95] reduced.

Similar results were also found for flavonolen.
The sensitivity analyses and the subgroup analyses supported these associations.

The researchers found that every increase of 10 mg flavone (ipriflavone) per day the chance of getting heart disease significantly with 5% [95% CI = 0.91-0.99] reduced.

The researchers concluded that eating flavonoids (flavonolen, in particular anthocyanidins, Proanthocyanidins, flavones, flavanonen and flavan-3-OLS) chances of getting heart disease reduced.

Original title:
Flavonoid intake and risk of CVD: a systematic review and meta-analysis of prospective cohort studies by Wang X, Ouyang YY, [...], Zhao G.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/23953879

Additional information about El Mondo:
A good way to get enough daily flavonoids within, through 200-300 grams of vegetables, 2-5 pieces of fruit and 1-2 glasses of alcohol per day.

Anthocyanins are formed when the anthocyanidins are linked to sugars.

Flavanonen can be found in citrus fruits. The best known are hesperitine and flavanonen are the best known flavones apigenin and Luteolin, naringenin and tangeretine.

Flavonolen are found in apples, pears, onions, tea and red wine. The most famous flavonolen are quercetin, myricetin and kaempferol.

Flavan-3-OLS are found in grapes and tea.

The overview article of cohort studies indicates that eating flavonoids chances of getting heart disease lowers. That does not say that swallowing of flavonoids-supplements now justified. Swallowing of flavonoids-supplements is only justified if this protective effect is also found in the overview article of RCT studies. Until then, the food of flavonoids and not swallowing flavonoids-supplements, protection against heart disease.

Find here more studies on flavonoids.

Research Question:
Low glycemic index (GI) diet is beneficial in the management of hyperglycemia (high blood glucose levels). Cardiovascular disease is the leading cause of death among diabetics and this is why it is important to the understanding of GI effects on blood lipids. The goal of this systematic litertuuronderzoek of Rcts was therefore to have a low GI Diet on blood lipids to investigate.

A low GI diet can lower cholesterol levels?

Study Design:
This overview article contained 28 Rcts. The random effect was used to treat low with a high GI Diet over at least 4 weeks to compare with each other. This overview article knew 1272 participants while individual studies ranged between 6 to 155 participants.

Results and conclusions:
The researchers found that compared to high GI Diet low GI Diet significantly lowered total cholesterol with-0.13 mmol/l [95% CI =-0.22 to-0.04, p = 0.004, 27 studies, 1441 participants]. Significant is, it can be said with 95% reliability that a low GI Diet really reduced total cholesterol.

The researchers found that compared to high GI Diet low GI Diet reduced LDL cholesterol significantly with-0.16 mmol/l [95% CI =-0.24 to-0.08, p 0.0001, 23 studies, 1281 participants]. Significant because the p-value was less than 0.05.

The subgroup analyses suggested that lowering the LDL-cholesterol levels was greatest in studies with the shortest treatment duration and the largest GI-reduction. In addition, improvements in blood lipids seemed the biggest and the most reliable when the low GI-intervention coupled with an increase in dietary fiber.

When removing the Panel of the studies without adequate randomization, the statistical significance lost, but the average decrease of 0.10 mmol/l remained in both cases.

The meta-analysis showed no effect on HDL-cholesterol levels and triglyceride levels see.

The researchers concluded that a low GI Diet the total-and LDL-cholesterol levels lowered but it had no effect on HDL-cholesterol or triglyceride levels.

Original title:
Low glycaemic index diets and blood lipids: A systematic review and meta-analysis of randomized controlled trials by the LM, Goff Cowland, [...], Frost GS.

Link:
http://www.sciencedirect.com/science/article/pii/S0939475312001524

Additional information about El Mondo:
A high LDL-cholesterol levels and a high triglyceride levels increase the chances of getting heart disease while a high HDL-cholesterol levels the chance of getting heart disease lowers.

A low GI Diet is a diet with a GI number 55 or lower or a power supply with a minimum of 1.5 grams of fiber per 100 kcal.