Voeding en gezondheid

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.
 

• Meat is the edible part of a domestic or wild. Until meat is muscle tissue, but also FAT (bacon) and connective tissue, blood, organs (liver, kidneys and hearts) glandular tissue (thymus) and skin (rind of bacon).
• There is a difference between red-and witvlees. Red meat comes from cattle, sheep, goats and pigs. Witvlees of chicken and other poultry. 
• Meat is rich in the vitamins B1, B6 and B12 and the mineral zinc. Also meat also supplies vitamin B2 and the minerals iron, phosphorus and selenium. Liver is also rich in vitamin A.
• Vitamin B12 is found only in meat and meat products. To meat substitutes is artificially added vitamin B12 during production.
• Meat consists of 50-75% water, 18-22% protein, 2-35% fat, 0% carbs, while minerals, vitamins and extraction substances together deliver 3.5%.
• Meat is one of the most environmentally damaging foods. For each kilo of meat is on average almost 5 pounds of meat as cattle fodder needed, all that quantity or per animal species differs.
• Eating meat substitutes is always better for the environment than eating a piece of meat.
• Plant-based meat substitutes such as tofu, legumes and vegetable burgers are a good alternative to meat and climate tax is lower.
• Of least to most harmful to the environment:
  • legumes
  • meat substitutes
  • eggs
  • chicken
  • pork
  • cheese
  • beef
• The fat content of meat and meat products is laid down in the Decree meat, minced meat and meat products. Lean minced meat of the law may be up to 15% fat.
• From 13 december 2014 is the legal name of the country of origin for beef expanded to fresh meat of pigs, poultry, goats and sheep.
• It is better to witvlees to eat for health.
• The Foundation World Cancer Research Fund (WCRF) recommends no more than 500 grams of red meat a week to eat. Red meat increases the chances of getting colon cancer.
• The recommended amount for meat, meat products, fish, chicken, eggs and meat substitutes together amounts for adults in total 100 to 125 grams per day.

Scientific studies on meat: 
The review articles (meta-analyses) of randomized, placebo-controlled double-blind human studies (Rcts) answer the following question:
"Is swallowing food supplements make sense?". Yes at a positive conclusion and no in the case of a negative conclusion.

The review articles (meta-analyses) of cohort studies or case-control studies answer the following question:
"Should I change my diet?".

• 100 grams of red meat a day increases the risk of dying from heart disease
• 100 grams of red meat per day increases stomach cancer
• A lot of red and processed meats increase esophageal cancer
• A high red and processed meats increase consumption probably obesity
• A diet with plenty of fiber and dairy products and less refined grains, meat and sugar-rich foods and drinks lowers body weight
• Many heme-iron increases colon cancer
• Red meat does not increase prostate cancer
• A high ferritin and high heme-iron intake increase the chance of getting diabetes type 2
• Heme iron increases diabetes type 2
• 50 grams of poultry per day lowers colon cancer
• Witvlees, fish and poultry not lower colon adenoma

Research Question:
Swallowing of soy isoflavones lowers the blood glucose and lichaamgewicht, the sober sober insulin levels?

Study Design:
This overview article contained 9 Rcts with 528 participants for weight, 11 Rcts with 1182 participants for sober blood glucose levels and 11 Rcts with 1142 participants for sober insulin levels.

Results and conclusions:
The researchers found that postmenopausal women in non-Asian swallowing soy-isoflavonensupplementen body weight significantly with 0.515 kg [95% CI = 0.134, p = 0.008 0,895-to-] did decrease. Significant is, there is a link at a 95% reliability.

The researchers found in non-Asian postmenopausal women that swallowing of soy isoflavonensupplementen the empty blood sugar significantly [weighted average difference =-0.189, 95% CI =-.344 to-0.033] did decrease. Significant is, there is a link at a 95% reliability.

The researchers found in non-Asian postmenopausal women that swallowing of soy isoflavonensupplementen the sober insulin levels significantly [weighted average difference =-0.940, 95% CI =-1,721 to-0.159] did decrease. Significant is, there is a link at a 95% reliability.

The researchers found in subgroup analysis (to get additional information) that swallowing of soy-isoflavonensupplementen shorter than 6 months, the body weight significantly with 0.506 kg [95% CI =-0.009, p = 0.888 to-0.124] did decrease.

The researchers found in subgroup analysis (to get additional information) that swallowing of soy isoflavonensupplementen longer than 6 months, the fasting blood sugar significantly [weighted average difference =-0.270, 95% CI =-0.430 to 0.110, p = 0.001-] did decrease.

The researchers found in subgroup analysis (to get additional information) that swallowing to 100 mg soy-isoflavonensupplementen per day, reduced body weight the most.

The researchers found in subgroup analysis (to get additional information) that swallowing of soy-isoflavonensupplementen, body weight and sober insulin levels in women with a BMI smaller than 30 reduced more effectively than with a BMI greater than 30.

The researchers concluded that swallowing of soy isoflavonensupplementen the body weight, the blood glucose and insulin levels in sober sober non-Asian postmenopausal women reduced.

Original title:
Soy isoflavone supplementation could reduce body weight and improve glucose metabolism in non-Asian postmenopausal women--a meta-analysis by Zhang YB, Chen WH [...], after XL.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/22858192

Additional information about El Mondo:
Type 2 diabetics often have a high body weight (BMI greater than 25 usually), a high fasting blood sugar and insulin levels sober. The main cause of type 2 diabetes is overweight and type 2 diabetes is the most important consequences of cardiovascular disease and kidney problems.

The 3 main isoflavones in soybean are genistein daidzein, and glycitein. These 3 forms are the active forms in the human body. Genistein is the most active of the three.

Scientific studies show that the minimum amount of isoflavones needed to possitieve effects in the body to around 30 to 50 mg per day.

Research Question:
Lowers swallowing soy supplements the weight in people who are overweight?

Study Design:
This overview article contained 13 Rcts.

Results and conclusions:
The researchers found that taking soy supplements body weight under Western population overweight or obese, significantly with-1.04 kg [95% CI =-1.97 to-0.11] reduced, but not in the Asian population. Significant is, there is a link at a 95% reliability.

The researchers found that swallowing of soy supplements the BMI under Western population overweight or obese, significantly with-0.19 kg/m2 [95% CI =-0.41 to-0.02] reduced, but not in the Asian population. Significant is, there is a link at a 95% reliability.

The researchers found that swallowing of soy supplements fat mass among Western population overweight or obese, significantly with-0.99 kg [95% CI =-1.73 to-0.24] reduced, but not in the Asian population. Significant is, there is a link at a 95% reliability.

The researchers found that swallowing of soy supplements the waist circumference under Western population overweight or obese, significantly with-0.94 cm [95% CI =-1.66 to-0.21] reduced, but not in the Asian population. Significant is, there is a link at a 95% reliability

The researchers concluded that swallowing of soy supplements body weight, BMI, fat mass and waist circumference among Western population overweight or obese reduced.

Original title:
Effects of soy protein supplement on overweight and obese population: meta-analysis of randomized controlled trials by Wu J, Dong J, [...], Qin L.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/23654091

Additional information about El Mondo:
Find here more studies on soy.
Read more about overweight.

Study Design:
This overview article contained 14 case-control studies and cohort studies 7. The soy intake was obtained by the FAHIM (= a type of questionnaire). There was hardly any publication bias.

Results and conclusions:
The researchers found in a pooled analysis of 9 studies that eating soy products, the chance of getting breast cancer significantly with 25% reduced [RR = 0.75, 95% CI = 0.59-0.95]. Significant is, there is a link at a 95% reliability.

The researchers found in a pooled analysis of 9 studies that eating tofu the chance of getting breast cancer by 22% significantly reduced [RR = 0.78, 95% CI = 0.70-0.88]. Significant is, there is a link at a 95% reliability.

The researchers found in a pooled analysis of 6 studies that eating miso the chance of getting breast cancer by 12% non-significantly reduced [RR = 0.88, 95% CI = 0.78-1.00].

The researchers found that the intake of isoflavones in 7 studies (a beneficial component of soy) the chance of getting breast cancer significantly with 19% [95% = 0.67-0.99] reduced.

The researchers concluded that eating soy products (especially tofu and miso) the chance of getting breast cancer in women reduced.

Original title:
Soyfood Intake in the Prevention of Breast Cancer Risk in Women: A Meta-Analysis of Observational Epidemiological Studies by Qin LQ, Xu JY, [...], Wang PY.

Link:
https://www.jstage.jst.go.jp/article/jnsv/52/6/52_6_428/_article

Additional information about El Mondo:
Read more about isoflavones.

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:
Information about the associations between the consumption of soy and the survival rates of breast cancer are contradictory. It was therefore carried out this review article.

Eating soy lowers the chances of survival for breast cancer patients?

Study Design:
This overview article contained 5 cohort studies with 11206 breast cancer patients. The average follow-up period was 3.9 to 7.3 years. 

Results and conclusions:
The researchers found that eating soy mortality among breast cancer patients significantly with 15% [95% CI = 0.77-0.93, I2 = 20%] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that eating soy the relapse of breast cancer significantly with 21% [95% CI = 0.72-0.87, I2 = 0%] reduced.

The researchers found that the daily food of 2.12-7.03 grams of soy protein compared with less than 2.12 grams per day, the mortality among breast cancer patients significantly with 27% [95% CI = 0.54-0.98] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that eating more than the 13.03 grams daily soy protein compared with less than 2.12 grams per day, the mortality among breast cancer patients significantly with 29% [95% CI = 0.52-0.98] reduced.

The researchers found that the daily food of 7.03-13.03 grams of soy protein compared with less than 2.12 grams per day, the mortality among breast cancer patients not significant with 29% [95% CI = 0.44-1.15] reduced. Not significant is, there is no link to a 95% reliability.

The researchers found that the daily food of more than 10 mg soy isoflavones compared with less than 4 grams per day, the relapse of breast cancer significantly with 26% [95% CI = 0.59-0.92] reduced.

The researchers found in subgroup analyses (to get more information) that eating soy mortality among THERE negative breast cancer significantly with 22% [95% CI = 0.70-0.85] reduced.

The researchers found that eating soy in subgroup analyses the positive breast cancer mortality among significantly with 25% [95% CI = 0.69-0.84] reduced.

The researchers found that eating soy in subgroups analyses the relapse of breast cancer under there +/PR + patients significantly with 30% [95% CI = 0.60-0.80] reduced.

The researchers found that eating soy the relapse of breast cancer among patients who used tamoxifen, not significant 17% [95% CI = 0.92-1.47, I2 = 0%] increased

The researchers found that eating soy in subgroup analyses the mortality among postmenopausal breast cancer patients significantly with 25% [95% CI = 0.67-0.84, I2 = 36%] reduced but not under Premenopausal Breast cancer patients [HR = 0.92, 95% CI = 0.78-1.08, I2 = 0%].

The researchers concluded that eating more than 13 grams of soy protein a day, the mortality (death to) under borskankerpatiënten reduced and more than 10 mg of soy isoflavones per day reduced the relapse of breast cancer. Further increased eating soy the relapse of breast cancer among patients taking tamoxifen, not used.

Original title:
Post diagnosis soy food intake and breast cancer survival: a meta-analysis of cohort studies by Chi F, Wu R, [...], Xu ZG.

Link:
http://www.apocpcontrol.org/paper_file/issue_abs/Volume14_No4/%202407-12%203.11%20Feng%20Chi.pdf

Additional information about El Mondo:

This meal delivers 35 mg soy isoflavones.