Voeding en gezondheid

Research Question:
Eating potassium lowers blood pressure?

Study Design:
This overview article contained 22 Rcts with 1606 participants and 11 cohort studies with 127038 participants.

Results and conclusions:
The researchers found that an increased potassium intake through feeding the systolic blood pressure significantly with 3.49 mmHg [95% CI = 1.82-5.15] and vacuum significantly with 1.96 mmHg [95% CI = 0.86-3.06] in people with high blood pressure, lowered. This reduced effect was not found in people with normal blood pressure.

The researchers found that a potassium intake of 90-120 mmol per day the systolic blood pressure significantly with 7.16 mmHg [95% CI = 1.91-12.41] reduced. Significant is, there is a link at a 95% reliability. The reduced effect was not dose-dependent and the reduced effect took over 120 mmol per day not matter anymore.

The researchers found that an increased potassium intake via diet had no significant negative effect on the kidney function, the blood fats or catecholamineconcentratie in adults.

The researchers found that an increased potassium intake the likelihood of getting a stroke significantly with 24% [95% CI = 0.66-0.89] reduced.

The researchers found that an increased potassium intake chances of getting heart disease non-significant 4% [95% CI = 0.78-1.19] reduced. Non-significant is, there is no link to a 95% reliability, but a trend.

The researchers concluded that eating 90-120 mmol (2.3-3.1 grams) potassium per day lowered blood pressure.

Original title:
Effect or increased potassium intake on cardiovascular risk factors and disease: systematic review and meta-analyses by Aburto NJ, Hanson S, [...], Cappuccio FP.

Link:
http://www.bmj.com/highwire/filestream/639308/field_highwire_article_pdf/0/bmj.f1378

Additional information about El Mondo:
Read more about potassium.

Research Question:
Prospective cohort studies have the relationship between the daily intake of potassium and the incidence of cardiovascular diseases examined but their results are not entirely consistent. It was therefore carried out this review article.

The daily intake of potassium lowers the chances of getting heart disease?

Study Design:
This overview article contained 15 cohort studies with an average follow-up time of 12.2 years (5 to 19 years). The studies 247510 male and female participants, of which knew 7066 cases with stroke and 3058 cases with heart disease.

The potassium intake was obtained by 24-h dietary recall (n = 2), food frequency questionnaire (n = 6) or 24-hour urine (n = 3).

There was a significant heterogeneity between the studies and no question of publication bias.

Results and conclusions:
A pooled analysis showed that 1.64 g of potassium per day the chance of getting a stroke significantly reduced by 21% [95% CI = 0.68-0.90, p = 0.0007]. Significant is, there is a link at a 95% reliability.
A 21% significant reduction leads to a reduction in annual worldwide 1155000 death cases caused by a stroke.

There was a non-significant trend of a reduced risk of getting heart disease to spot. Non-significant is, there is no link to a 95% reliability.

The researchers concluded that a high potassium intake (1.64 grams per day) reduced the chance of getting a stroke and possibly the chance of getting heart disease.

Original title:
Potassium Intake, Stroke, and Cardiovascular Disease: A Meta-Analysis of Prospective Studies by D'Elia L, Barba G, [...], Strazzullo P.

Link:
http://www.sciencedirect.com/science/article/pii/S0735109710049764

Additional information about El Mondo:
Potassium lowers blood pressure while sodium raises blood pressure. Read more about potassium.

Research Question:
The intake of potassium is inconsistently associated with the reduced risk of getting a stroke. It was therefore carried out this review article.

The consumption of potassium lowers the chances of getting a stroke?

Study Design:
This overview article contained 10 prospective cohort studies from 1987 to March 2011 with 268276 participants, of which 8695 people with stroke.

Results and conclusions:
The researchers found that every increase of 1 g of potassium per day the chance of getting a stroke significantly with 11% [95% CI = 0.83-0.97, with a slight heterogeneity between the studies, p = 0.03, I2 = 50.8%] reduced.
Significant is, there can be said with 95% reliability that each increase of 1 g of potassium per day the chance of getting a stroke reduced by 11%.

In the subgroup-analyses (to get additional information) with 5 studies the researchers found that potassium intake the chance of getting an ischemic stroke significantly with 11% [95% CI = 0.81-0.97] reduced.

In the subgroup analyses with 5 studies the researchers found that potassium intake the likelihood of getting a intracerebral hemorrhage with non-significant 5% [95% CI = 0.83-1.09] reduced.
Non-significant is, there cannot be said with 95% reliability that potassium intake the likelihood of getting a intracerebral hemorrhage with 5% reduced. Non-significant is, there is no link.

In the subgroup analyses with 5 studies the researchers found that potassium intake the likelihood of getting a subarachnoid hemorrhage non-significant with 8% [95% CI = 0.92-1.27] increased. Non-significant is, there is a trend but no connection at a 95% reliability.

The researchers concluded that eating potassium (1 gram per day or more) the chance of getting a stroke, in particular an ischemic stroke reduced.

Original title:
Dietary Potassium Intake and Risk of Stroke: A Meta-Analysis of Prospective Studies Dose – Response by Larsson SC, Orsini N and Cloud A.

Link:
http://stroke.ahajournals.org/content/42/10/2746.full

Additional information about El Mondo:
Read more about potassium.  

Strokes are a heterogeneous group of disorders, associated with a sudden, local break of the cerebral blood flow, which causes a neurological deficit.
Can ischemic strokes are (80%), which is usually the result of thrombosis or capable of suppressing, or haemorrhagic (20%), which is the result of a vascular rupture (e.g., subarachnoid or intracerebral hemorrhage).
A stroke with symptoms, who less than 24 hours, is a transient ischemic attack (TIA = transient ischemic attack) called.
A stroke with symptoms, which take more than 24 hours, is a cerebral vascular attack (CVA) called.

Research Question:
Eating a potassium-rich diet lowers the chances of getting a stroke?

Study Design:
This overview article contained 14 cohort studies with 333250 participants, of which 10659 people with stroke.

Results and conclusions:
The researchers found that a high potassium intake through diet, the chance of getting a stroke significantly with 20% [RR = 0.80, 95% CI = 0.72-0.90] reduced.

The researchers concluded that a high potassium intake through feeding reduced the chance of getting a stroke.

Original title:
Potassium-rich diet and risk of stroke: Updated meta-analysis by D'Elia L, Iannotta C, [...], Ippolito R.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24780514

Additional information about El Mondo:
Find here more studies on stroke and what meals potassium rich, you can find it here.

Research Question:
Epidemiological and experimental studies support the hypothesis that heme iron in meat the chance of getting colon cancer (colorectal cancer) increases. This review article was conducted to confirm this hypothesis, or disprove.

Increases eating lots of heme-iron the chance of getting colon cancer?

Study Design:
This overview article contained 7 prospective cohort studies with 566607 participants, of which 4734 people with colon cancer.

Results and conclusions:
The researchers found that eating a lot of heme-iron the chance of getting colon cancer significantly with 18% [95% CI = 1.06-1.32] increased. Significant is, there is a link at a 95% reliability.

The researchers concluded that eating a lot of heme-iron the chance of getting colon cancer increased.

Original title:
Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved by Bastide NM, the FHF and Pierre Corpet.

Link:
http://cancerpreventionresearch.aacrjournals.org/content/4/2/177.full.pdf+html

Additional information about El Mondo:
Heme iron is mainly in animal products, particularly in red meat. A high intake of heme-iron means, in practice, more than 500 grams of red meat or processed meat per week.
Read more about heme-iron.

Calcium, chlorophyll (chloroplasts), vitamin C and polyphenols can the harmful (= kankerstimulerende) effects of heme iron in the colon reducing.

Research Question:
Epidemiological findings concerning the relationship between intake of heme iron and zinc and getting colon cancer deliver contradictory results. It was therefore carried out this review article.

Heme iron and zinc intake via diet increase the chances of getting colon cancer?

Study Design:
This overview article contained 8 prospective studies on heemijzerinname and 6 prospective studies on zinc intake.

There was minimal evidence of publication bias.

Results and conclusions:
The researchers found that a high heemijzerinname through feeding compared to a low intake, the chances of getting colon cancer significantly with 14% [RR = 1.14, 95% CI = 1.04-1.24] increased. Significant is, there is a link at a 95% reliability.

The researchers found that a high zinc intake via food compared to a low intake, the chances of getting colon cancer significantly with 17% [RR = 0.83, 95% CI = 0.72-0.94] reduced. Significant is, there is a link at a 95% reliability.

The researchers found in a dose-dependent analysis that each increase with 1 mg heme iron per day, the chances of getting colon cancer significantly with 11% [95% CI = 1.03-1.18] increased.

The researchers found in a dose-dependent analysis that every increase of 5 mg of zinc per day, the chances of getting colon cancer significantly with 14% [95% CI = 0.78-0.96] reduced.

The researchers concluded that heemijzerinname (1 mg or more per day) through feeding the chance of getting colon cancer increased while zinc intake (5 mg or more per day) colon cancer reduced.

Original title:
Intakes or heme iron and zinc and colorectal cancer incidence: a meta-analysis of prospective studies by Lei Qiao and Yong Feng.

Link:
http://link.springer.com/article/10.1007/s10552-013-0197-x

Additional information about El Mondo:
Heme iron is mainly in red meat and hence the recommendation by the World Cancer Research Fund: eat no more than 500 grams of red meat per week (so the chances of getting colon cancer decrease).

Find here more studies on colon cancer.

Research Question:
Type 2 diabetics have benefit from swallowing chromium supplements?

Study Design:
This overview article contained 7 Rcts that lasted at least 3 months.
The dosage of chromium supplements was 250 mcg or higher.

Results and conclusions:
The researchers found that swallowing chromium supplements the sober type 2 diabetics blood sugar level significantly with 0.95 [95% CI =-1.42 to-0.49, p 0.0001] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that swallowing chromium supplements the HbA1c value of type 2 diabetics not significant with 0.33 [95% CI =-0.72 to 0.06, p = 0.1] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers found that swallowing chromium supplements the triglyceride levels of type 2 diabetics not significant with 0.15 [95% CI =-0.36 to 0.07, p = 0.18] reduced..

The researchers found that swallowing chromium supplements the BMI of type 2 diabetics not significant with 0.07 [95% CI =-0.37 to 0.23, p = 0.66] reduced.

The researchers concluded that taking chromium supplements (minimum 250 mcg per day for at least 3 months) reduced blood sugar level of the sober suikerpatienten type 2 but not the HbA1c value, triglyceride levels and the BMI.

Original title:
Effect of Chromium on Glucose and Lipid Profiles in Patients with Type 2 Diabetes; A Meta-analysis Review of Randomized Trials by Farshchi A, M Abdollahi, [...], Seyedifar M.

Link:
http://ejournals.library.ualberta.ca/index.php/JPPS/article/view/18858/15149

Additional information about El Mondo:
Read more about chromium.

Research Question:
Lowers drinking milk bone loss?

Study Design:
This overview article contained 11 Rcts to november 2010 with 2397 participants. There was no publication bias.
The quantity of milk in most studies was 330 ml per day.

Results and conclusions:
The researchers found that the osteocalcinegehalte in people who drank milk compared with people who drank no milk, significantly with 5.9 ng/ml [95% CI =-7.23 to-4.57] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that the total botgehalte of people who drank milk compared with people who drank no milk, significantly with 40.32 grams [95% CI = 17.58 to 63.05] increased.

The researchers found that the NTx-content in the urine of people who drank milk compared with people who drank no milk, significantly with 5.41 nmol/mmol [95% CI =-10.35 to-0.47] reduced.

The researchers found that the total bone density of people who drank milk compared with people who drank no milk, significantly with 0.01 g/c^m2 [95% CI =-0.02 to 0.03] increased, with a bordeline significance.

The researchers concluded that drinking milk (330 ml per day) to inhibit bone loss significantly weakened by the bone metabolism.

Original title:
Milk intake increases bone mineral content through inhibiting bone resorption: Meta-analysis of randomized controlled trials by Maa DF, Zhengb W, [...], W PY.

Link:
http://www.e-spenjournal.org/article/S2212-8263%2812%2900055-3/fulltext

Additional information about El Mondo:
The Osteocalcin is a substance that in the osteoblasts (bone cells that create the new bone) is made. The osteocalcinegehalte in the blood is related to the bone formation. In osteoporosis caused by an insufficient bone formation, the osteocalcinegehalte in the blood is reduced.

The hydroxyproline-, beta-CTx-and NTx-content in the urine reflect the degree of bone destruction.

The dairy recommendation in Netherlands is 450 ml (milk + dairy drink) per day. Read more about calcium.

Research Question:
Increases the swallow calcium supplements (not in combination with vitamin D) chances of getting heart disease?

Study Design:
This overview article contained 11 Rcts with 11920 participants, of which 296 people with a heart infarction. The average study duration was 4 years.

The daily dosage of calcium supplements was 500 mg or higher.
There was no publication bias.

Results and conclusions:
The researchers found that swallowing calcium supplements the chance of getting a heart attack significantly with 27% [95% CI = 1.01-1.59, p = 0.038] increased.

The researchers found no link between taking calcium supplements and getting a stroke.

The researchers concluded that taking calcium supplements (500 mg per day or higher) the chance of getting a heart attack increased. A review of the role of calcium supplements in the management of osteoporosis is justified.

Original title:
Effect or calcium supplements on risk or myocardial infarction and cardiovascular events: meta-analysis by Bolland MJ, Avenell A, [...], Reid IR.

Link:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2912459/

Additional information about El Mondo:
Read more about heart disease.
Read more about calcium.

Research Question:
Eating calcium increases probably the fat loss in the body during energy restriction. Part of this effect can be explained by an increased fat burning in the presence of a similar energy balance, but it does not give a conclusive answer scientific studies. Therefore, a meta-analysis carried out to determine whether a chronic or acute high calcium intake promotes fat burning.

Is there a relationship between calcium intake and fat burning?

Study Design:
The random-effects model and the standardized mean difference were used to the relationship between calcium intake and fat burning display.

Results and conclusions:
The researchers found that a high calcium intake fat burning, chronic (FAT oxidation) significantly increased by 11%. The standardized mean difference was 0.42 [95% CI = 0.14-0.69, P = 0.003]. Significant is, the increased fat burning was with 95% reliability due to a high, chronic calcium intake.

The researchers found that a high calcium intake, acute fat burning (FAT oxidation) significantly increased by 11%. The standardized mean difference was 0.41 [95% CI = 0.04-0.77, P = 0.03] but the sensitivity analysis showed that this effect was quite weak. Other said, it was not yet to say for sure whether a high calcium intake, acute fat burning really increased.

The researchers concluded that a high calcium intake increased fat burning, chronic but that more research is needed into the relationship between a high calcium intake, acute and fat burning.

Original title:
Effect of calcium intake on fat oxidation in adults: a meta-analysis of randomized, controlled trials by Gonzalez JT, Rumbold PLS and Stevenson EJ.

Link:
http://onlinelibrary.wiley.com/doi/10.1111/j.1467-789X.2012.01013.x/abstract;jsessionid=8AB3F1FDF39A12F2BD523ECE2BCF72F7.d03t02?deniedAccessCustomisedMessage=&userIsAuthenticated=false

Additional information about El Mondo:
A high fat burning is conveniently when following a diet which aims to lose weight. Strength training can increase fat burning.

People who are overweight (BMI 25 >) are recommended to choose products by 20-30% fat, And for products with up to 7 And% saturated fat, And for products with 20-35% protein, And for products with up to 25% simple sugars, for products that deliver at least 1.5 grams of fiber per 100 kcal and for products with a low GI number (GI-number of 55 or below).

Onderzoeksvraag:
De bevindingen uit epidemiologische studies over calciuminname en het risico op een beroerte zijn tegenstrijdig. Daarom werd dit overzichtartikel uitgevoerd.

Bestaat er een relatie tussen calciuminname en het krijgen van een beroerte?

Studieopzet:
Dit overzichtsartikel bevatte 11 prospectieve cohort studies met 9095 mensen met een beroerte.

Resultaten en conclusies:
De onderzoekers vonden een non-lineair verband tussen calciuminname en het risico op het krijgen van een beroerte.

De onderzoekers vonden dat een verhoging met 300 mg calcium per dag bij mensen die minder dan 700 mg calcium per dag aten, het risico op het krijgen van een beroerte significant met 18% [95% BI = 0.76-0.88] verlaagde. Significant wil zeggen, er is een verband bij een 95% betrouwbaarheid.

De onderzoekers vonden dat een verhoging met 300 mg calcium per dag bij mensen die meer dan 700 mg calcium per dag aten, het risico op het krijgen van een beroerte significant met 3% [95% BI = 1.01-1.06] verhoogde. Significant wil zeggen, er is een verband bij een 95% betrouwbaarheid.

De onderzoekers vonden dat een verhoging met 300 mg calcium per dag bij Aziaten, het risico op het krijgen van een beroerte significant met 22% [95% BI = 0.71-0.87] verlaagde.

De onderzoekers concludeerden dat het verhogen van calcium onder zowel mensen die minder dan 700 mg calcium per dag aten als bij Aziaten, het risico op het krijgen van een beroerte verlaagde.

Oorspronkelijke titel:
Dietary calcium intake and risk of stroke: a dose-response meta-analysis by Larsson SC, Orsini N and Wolk A.

Link:
http://ajcn.nutrition.org/content/97/5/951.abstract

Extra informatie van El Mondo:
Lees hier meer over calcium.

Research Question:
Is there a link between a high coronary artery calcium score and getting heart disease in people with type 2 diabetes?

Study Design:
This overview article contained 8 prospective cohort studies with 6521 participants with diabetes type 2, 802 people with heart disease and a mean follow-up duration of 5.18 years.

Results and conclusions:
The researchers found that in people with type 2 diabetes, a coronary artery calcium score above 10 compared to under 10, the risk of both getting heart disease events significantly with 447% as all-cause mortality [RR = 5.47, 95% CI = 2.59-11.53, I2 = 82.4%, p 0.001] increased.
The sensitivity was 94% [95% BI = 89%-96%] and the specificity was 34%[95% BI = 24%-44%].

The researchers concluded that people with type 2 diabetes that a coronary artery calcium score above 10, had had an increased chance of getting both heart disease and all-cause mortality. The sensitivity of the coronary calcium score was high and the specificity was low.

Original title:
Coronary artery calcium score prediction of all cause mortality and cardiovascular events in people with type 2 diabetes: systematic review and meta-analysis by Kramer CK, Zinman B, [...], Retnakaran R.

Link:
http://www.bmj.com/content/346/bmj.f1654.abstract

Additional information about El Mondo:
The calcium score is an investigation into the levels of calcium in the coronary arteries with a CT scan. Calcium in the coronary arteries of the assassin the artery disease, which is the main cause of heart disease.

Read more about calcium.

Study Design:
This overview article contained observational prospective studies.

Results and conclusions:
The researchers found in 15 studies (12305 patients with colon cancer. The calcium intake was 250-1900 mg/day and the follow-up duration was 3.3-16 years), that every 300 mg calcium (through feeding and nutritional supplements) per day, the chances of getting colon cancer significantly with 8% [RR = 0.92, 95% CI = 0.89-0.95, I2 = 47%] reduced.

The researchers found in 6 studies (8839 patients with colon cancer, calcium intake = 0-1150 mg/day and follow-up duration = 5-10 years] that every 300 mg of calcium from dietary supplements a day, the chances of getting colon cancer significantly with 9% [RR = 0.91, 95% CI = 0.86-0.98, I2 = 67%] reduced.

The researchers found that the test for non-linearity was not significant [p non-linearity = 0.11].

The researchers concluded that calcium intake (both through feeding as dietary supplements) to above 1000 mg per day, the chances of getting colon cancer reduced.

Original title:
Calcium intake and colorectal cancer risk: Dose-response meta-analysis of prospective observational studies by Keum N, Aune D, [...], Giovannucci EL.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24623471

Additional information about El Mondo:
Find here more studies on calcium.

 

Research Question:
Observational studies of the relationship between the consumption of witvlees (including fish and poultry) and the risk of getting colorectal adenoma, the precursor to colon cancer, showed mixed results. It was therefore carried out this review article.

Lowers eating witvlees (including fish and poultry) the chance of getting colorectal adenoma?

Study Design:
This overview article contained 16 case-control studies and cohort studies 5 until april 2012.

Results and conclusions:
The researchers found that eating a lot of witvlees compared to little, the chance of getting colorectal adenoma non-significant 4% [95% CI = 0.84-1.09] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers found that eating a lot of fish compared to little, the chance of getting colorectal adenoma with insignificant 2% [95% CI = 0.80-1.19] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers found that eating a lot of poultry compared with little, the chance of getting colorectal adenoma with insignificant 2% [95% CI = 0.80-1.18] reduced. Non-significant is, there is no link to a 95% reliability, or in other words, there cannot be said with 95% reliability that eating a lot of poultry reduces the chance of getting colorectal adenoma.

The researchers concluded that eating a lot of witvlees (including fish and poultry) the chance of getting colorectal adenoma not reduced.

Original title:
No evidence of decreased risk of colorectal adenomas with white meat, poultry, and fish intake: a meta-analysis of observational studies by Xu B, Sun J, [...], Yuan Y.

Link:
http://www.annalsofepidemiology.org/article/S1047-2797%2813%2900005-7/abstract

Additional information about El Mondo:
While there is no link between witvlees and colorectal adenoma, however red meat increases the chances of getting colorectal adenoma.

Here you can download a leaflet on colon.

Increases eating lots of heme-iron the chance of getting colon cancer?

Study Design:
This overview article contained 7 prospective cohort studies with 566607 participants, of which 4734 people with colon cancer.

Results and conclusions:
The researchers found that eating a lot of heme-iron the chance of getting colon cancer significantly with 18% [95% CI = 1.06-1.32] increased. Significant is, there is a link at a 95% reliability.

The researchers concluded that eating a lot of heme-iron the chance of getting colon cancer increased.

Original title:
Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved by Bastide NM, the FHF and Pierre Corpet.

Link:
http://cancerpreventionresearch.aacrjournals.org/content/4/2/177.full.pdf+html

Additional information about El Mondo:
Heme iron is mainly in animal products, particularly in red meat. A high intake of heme-iron means, in practice, more than 500 grams of red meat or processed meat per week.
Read more about heme-iron.

Calcium, chlorophyll (chloroplasts), vitamin C and polyphenols can the harmful (= kankerstimulerende) effects of heme iron in the colon reducing.

Research Question:
The role of macronutrients, the intake of certain foods or dietary habits in the development of obesity is not clear. It was therefore carried out this review article.

What food reduce the body weight patterns?

Study Design:
The overview article contained cohort studies of minimal 1 year follow-up, case-control studies and Rcts of minimum 6 months follow-up. The age was 18-70 years.

Results and conclusions:
The researchers found probably evidence that a high intake of dietary fiber and nuts less weight gain predicted while a high intake of meat more weight gain predicted.

Suggestive evidence was found for a protective role of whole grains, grain products, fibers and high-fat dairy products against weight gain. Also there was suggestive evidence for a protective role of both fiber and vegetable intake against the increase in waist circumference.

Also suggestive evidence was found for a high intake of refined grains, sweets and desserts in predicting weight gain and for refined (white) bread and high energy density in predicting a large increase in waist circumference.

The results suggested that the portion size was not important in predicting changes in body weight or waist circumference.

The researchers concluded that a diet with plenty of fiber and dairy products and less refined grains, meat and sugar-rich foods and drinks was associated with less weight gain in prospective cohort studies.

Original title:
Dietary macronutrients and food consumption as determinants of long-term weight change in adult populations: a systematic literature review by Fogelholm a M, Anderssen S, [...], Lahti-Koski M.

Link:
http://www.foodandnutritionresearch.net/index.php/fnr/article/view/19103/23760

Additional information about El Mondo:
People who are overweight (BMI 25 >) are recommended to choose products by 20-30% fat, And for products with up to 7 And% saturated fat, And for products with 20-35% protein, And for products with up to 25% simple sugars, for products that deliver at least 1.5 grams of fiber per 100 kcal and for products with a low GI number (GI-number of 55 or below).

Research Question:
Eating red and processed meats increases the chance of getting overweight?

Study Design:
This overview article contained 21 and 18 observational studies (n = 1135661).

The heterogeneity between the studies was significant.

Results and conclusions:
The researchers found (n = 113477) that a high consumption of red and processed meats the chance of getting obesity significantly with 37% [OR = 1.37, 95% CI = 1.14-1.64] increased. Significant is, there is a link at a 95% reliability.

The researchers found that the BMI with high red meat consumption 1.37 point [average difference = 1.37, 95% CI = 0.90-1.84] increased.

The researchers found that a high modified meat consumption the BMI with 1.32 point [average difference = 1.32, 95% CI = 0.64-2.00] increased.

The researchers found that a high red meat consumption the waist circumference with 2.79 point [average difference = 2.79, 95% CI = 1.86-3.70] increased.

The researchers found that a high modified meat consumption the waist circumference with 2.77 point [average difference = 2.77, 95% CI = 1.87-2.66] increased.

The researchers concluded that a high consumption of red and processed meats the chance of getting obesity, a high BMI and waist circumference probably increased. Probably because the heterogeneity between the studies was significant.

Original title:
Is there a relationship between red or processed meat intake and obesity? A systematic review and meta-analysis of observational studies by Rouhani MH, Salehi-Abargouei A, [...], L Azadbakht.

Link:
http://onlinelibrary.wiley.com/doi/10.1111/obr.12172/abstract?deniedAccessCustomisedMessage=&userIsAuthenticated=false

Additional information about El Mondo:
When there has been a significant heterogeneity between the studies found risk then it is not really reliable because this is an Apple-peer comparison. In the case of a significant heterogeneity between the studies, is often a subgroup analysis conducted to see if the risk actually found is reliable or not. In this review article was no subgroup analysis (because it was not possible), and as a result, the increased risk found between high consumption of red and processed meats the chance of getting obesity, a high BMI and waist circumference uncertain.

Find here more studies on meat consumption and overweight.

Research Question:
Increase eating red meat the chance of getting stomach cancer?

Study Design:
This overview article contained 18 studies (case-control and cohort) with 1228327 participants.

Results and conclusions:
The researchers found that a high red meat consumption compared to a low, the chance of getting stomach cancer significantly with 37% [95% CI = 1.18-1.59, I2 = 67.6%, p 0.001] increased.

The researchers found in case-control studies that high red meat consumption compared to a low, the chance of getting stomach cancer significantly with 58% [95% CI = 1.22-2.06, I2 = 73.0%, p 0.001] increased.

The researchers found no association between cohort studies in a high red meat consumption and getting stomach cancer [RR = 1.00, 95% CI = 0.83-1.20, I2 = 33.9%, p 0.158] increased.

The researchers found that 100 grams of red meat per day the chances of getting stomach cancer significantly with 17% [RR = 1.17, 95% CI = 1.05-1.32] increased and the risk increased as consumption increased.

The researchers concluded that eating lots of red meat increased the chance of getting stomach cancer.

Original title:
Red meat consumption and stomach cancer risk: a meta-analysis by Song P, Lu M, [...], Zhao Q.

Link:
http://link.springer.com/article/10.1007/s00432-014-1637-z

Additional information about El Mondo:
Find here more studies on cancer and meat consumption.