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7-points-profile
7 points nutritional profile of food items
Nutrition recommendations
Am I overweight
Malnutrition
Studies 2013
Iodine deficiency has a substantial impact on mental development in children 5 years old and under
Zinc supplementation reduces total mortality risk in boys, aged greater than 12 months
Studies 2015
NaFeEDTA-fortified soy sauce has a positive effect on anemia control and prevention in the Chinese population
Studies 2016
Fortification of staple foods with zinc does not reduce risk of stunting
Maternal anemia is a risk factor for adverse birth and perinatal health outcomes in low-and middle-income countries
Micronutrient fortified condiments reduce anemia in children and adults due to micronutrient deficiencies
Studies 2017
2 doses of killed whole-cell oral cholera vaccine provide protection against cholera for at least 3 years
ABT results in higher efficacy than QBT in the second and third trimester of pregnancy with uncomplicated falciparum malaria
Antenatal multiple micronutrient supplements provide greater birth-outcome benefits for infants born to undernourished and anaemic pregnant women
Artemether-lumefantrine as a first-line agent in the treatment of uncomplicated Plasmodium falciparum malaria in Ethiopia
Atovaquone/proguanil therapy is comparable in efficacy to ACT used in treating uncomplicated malaria
BCG and MCV vaccine may reduce overall mortality
Childhood nutritional supplementation with ≥5 nutrients improves cognitive development of children in developing countries
First-trimester use of artemisinin derivatives is not associated with an increased risk of miscarriage or stillbirth compared to quinine
Fortified milk reduces risk of anaemia
Glucose-6-Phosphate Dehydrogenase deficiency reduces uncomplicated malaria risk in African countries
Individual bed net use might reduce risk of malaria
Insufficient evidence to confirm or refute the effect of zinc supplementation in children with measles
Iron treatment does not increase risk of clinical malaria when regular malaria prevention or management services are provided
Malaria infection during pregnancy increases anemia risk in Ethiopia
Maternal antibody concentrations and infant age at first vaccination both influence infant vaccine responses
Micronutrient powders containing iron reduces anaemia and iron deficiency in preschool- and school-age children
Monthly dihydroartemisinin-piperaquine appears well tolerated and effective for intermittent preventive treatment for malaria
Mortality effects of vitamin A supplementation in children <5 years do not vary by dosing frequency, total dose, or duration
Multiple micronutrients and protein interventions delivered after 24 months of age have a positive effect on linear growth
Nutrition education and complementary feeding interventions prevent stunting and wasting in children aged 6-23 months
Plasmodium falciparum malaria in pregnancy increases stillbirth risk
Pneumococcal Conjugate Vaccine PCV10 and PCV13 reduce the hospitalization rates for pneumonia, particularly in children aged <24months
Pregnant women with malnutrition and malaria infection are at increased risk of having a low birthweight compared to women with only 1 risk factor or none
Prevalence estimate of stunting, underweight and wasting in Ethiopia is 42.0%, 33.0% and 15.0%, respectively
Prevalence of stunted and wasted children at the same time is highest in the 12- to 24-month age group, especially among boys and in fragile and conflict-affected states
Probiotics reduce mortality and morbidity in preterm neonates in low-income and medium-income countries
The prevalence of norovirus in patients with acute gastroenteritis in developing countries is 17%
Vitamin A deficiency remains a public health problem in China
Vitamin A supplementation is associated with a clinically meaningful reduction in morbidity and mortality in children aged six months to five years
Women’s groups practising participatory learning and action improve key behaviours on the pathway to neonatal mortality
Studies 2018
100 IU vitamin D/d increase serum 25-hydroxyvitamin D with 1.0 nmol/L in children 2-18 y of age
2 times daily for 5 days artemether-lumefantrine dosing for malaria treatment is needed in young children and pregnant women
2-dose varicella vaccination results in higher levels of immunogenicity than 1-dose vaccination
20 μg of HBV vaccine should be given for adults in China
30 mg/kg chloroquine + primaquine prevent recurrent Plasmodium vivax malaria in children younger than 5 years
A pneumococcal vaccination in immunocompromised patients is needed
Bacillus Calmette-Guérin vaccination protects against non-tuberculous mycobacterial disease
Double-fortified salt containing iron and iodine decreases risk of anemia in low- and middle-income populations
Hepatitis B vaccination does not increase autoimmune diseases risk
Hepatitis B vaccination does not increase risk of central demyelination
Hepatitis B virus (HBV) vaccination may not increase multiple sclerosis risk
Increased risk of thrombocytopaenia in P. vivax malaria patients
Insecticide-treated nets are the most effective measure for malaria prevention
Insecticide-treated nets reduce malaria risk
Kangaroo mother care increases breastfeeding
Long-lasting insecticidal net use reduces risk of malaria with 56%
Low maternal iodine status in early pregnancy gives lower IQ
Malnutrition among older adults living in South-East Asia is 25%
Mass deworming has no effect on anaemia and iron-deficiency
No correlation between autoimmune disease and HPV vaccine
Overall success of treatment of uncomplicated falciparum malaria in Sudan is 98%
PCV13 vaccine is effective against serotype 3 invasive pneumococcal disease in children
Point-of-use fortification of foods with micronutrient powders containing iron gives a small increase in haemoglobin concentration in preschool children
School based deworming program decreases prevalence of anemia
Sequential polio vaccination schedule gives stronger immunogenicity
Serum selenium is lower in tuberculosis patients
Soil transmitted helminth infections have adverse influence on cognitive function and educational loss in school-aged children
South Asia has relatively high incidence of bacterial meningitis among children aged 1-59 months
Stunting has negative effects on child development
The double burden of malnutrition among adolescents in low- and middle-income countries is common
Under-five mortality risk is higher for rural areas than urban areas in middle- and low-income countries
Vitamin A supplementation reduces risk of anemia
Studies 2019
A high risk of P vivax parasitaemia after treatment for P falciparum infection in co-endemic regions
Artemisinin resistance in South East Asia
Bivalent HPV vaccine offers protection against HPV16, HPV18 and HPV16/18 genotypes
Blood group O primiparous women are more susceptible to active placental P. falciparum infection
Breastfeeding can be improved by a combination of professional and laypersons
Human papillomavirus vaccination is not associated with increased risk of autoimmune disorders
Large-scale food fortification reduces goiter, anemia and neural tube defects in low- and middle-income countries
Malnourished children have higher rates of pneumococcal colonisation than healthy, well-nourished children
Maternal vitamin D deficiency during pregnancy increases low birth weight
Mother-infant skin to skin contact immediately after birth increases breastfeeding
Multiple micronutrient supplementation generates positive health outcomes for both infants and pregnant women
Prevalence of Clostridium difficile-associated diarrhea in developing countries is 15%
Sulfadoxine-pyrimethamine IPTp is not effective when prevalence of sextuple-mutant P falciparum parasite exceeds 37%
Tuberculosis increases risk of anemia
Use of DP for IST of malaria is not superior to IPT‐SP
Vitamin A fortified foods reduce vitamin A deficiency among children
How healthy is my daily diet?
News
Nutrients
Antioxidants
Carotenoids
Cholesterol
EPA & DHA
Flavonoids
Food groups
Alcohol
Caffeine
Dairy products
Dietary fiber
Eggs
Meat
Nuts&seeds
Potatoes
Pre-&probiotics
Soy
Vegetables & Fruits
Minerals
Calcium
Chromium
Copper
Iodine
Iron
Magnesium
Manganese
Molybdenum
Phosphorus
Potassium
Selenium
Silicon
Sodium
Vanadium
Zinc
Sport
Carbohydrates
Coenzyme Q10
Creatine
Energy
Fat
L-carnitine
Protein
Study design
Vitamins
Biotin
Choline
Folic acid
Inositol
Vitamin A
Vitamin B1
Vitamin B12
Vitamin B2
Vitamin B3
Vitamin B5
Vitamin B6
Vitamin C
Vitamin D
Vitamin E
Vitamin K
Nutritional advices
Cancer
Studies 2011
Olive oil consumption probably reduces breast cancer and cancer of the digestive system
Studies 2012
High intake of vegetables and fruit decreases risk of esophageal squamous cell carcinoma
Studies 2014
100 g/day red meat intake may increase gastric cancer risk
Cruciferous vegetable intake protects against cancer of the colon
Daily 200-320 micrograms dietary folate intake reduce breast cancer risk
Recreational physical activity reduces risk of gastric cancer
Red meat consumption increases esophageal cancer risk
White meat and fish consumption reduce risk of hepatocellular carcinoma
Studies 2015
100-400g/day fruits and vegetables reduce risk of lung cancer
High dietary vitamin B9, D, B6 and B2 intake reduces risk of colorectal cancer
High garlic and onion consumption are likely to reduce gastric cancer risk
Manganese deficiency may increase breast cancer
Red meat induced colorectal cancer is not modified by NAT2 enzyme activity
Studies 2017
1 mg/day dietary vitamin B2 intake reduces risk of breast cancer
1-3 servings/d vegetables may lower risk of renal cell carcinoma
20 mg/d isoflavones dieatary intake reduces risk of colorectal neoplasms in Asians
20 mg/d isoflavones dieatary intake reduces risk of colorectal neoplasms in Asians
A high intake of red meat increases risk of lung cancer among never and non-smokers
A high total fat consumption increases non-Hodgkin's lymphoma
At least 1600 mg/day calcium may reduce the recurrence of colorectal adenomas
At least 7 cups/day green tea intake reduces prostate cancer
Both high vitamin E intake and circulating vitamin E levels could reduce cervical neoplasia risk
Daily 100g processed and red meat intake increase esophageal cancer risk
Daily 2 mg dietary lycopene consumption reduces prostate cancer risk
Daily 2 mg dietary vitamin E intake reduces lung cancer risk
Daily 2-4 g carnitine does not reduce cancer-related fatigue
Daily 20 grams legume reduces risk of prostate cancer
Daily 300 mcg dietary iodine may decrease risk of thyroid cancer
Daily 621 mg dietary calcium has protective effect against esophageal cancer in Asian populations
Daily dietary intake of 100g red meat and 50g processed meat increase risk of colorectal cancer
High intake of cooked carrot might be associated with a low incidence of urothelial cancer
High intakes of saturated fat increase risk of lung cancer
High levels of physical activity reduce risk of breast cancer in postmenopausal women with a BMI until 30
High serum selenium levels reduce risk of cervical cancer among women
Higher dietary carbohydrate intake increases colorectal cancer risk in men
N-3 PUFA supplementation improves immune function and reduces the level of inflammation in gastrointestinal cancer patients postoperatively
No more than 175 mg/d dietary DHA intake reduces endometrial cancer
Plant-based dietary patterns decrease cancer risk
Vitamin and antioxidant supplements have no overall preventive effect against bladder cancer
Studies 2018
1 μg/day dietary B12 intake increases esophageal cancer
10g dietary fiber intake per day may reduce ovarian cancer risk
5 mg/día vitamina B2 reduce el riesgo de cáncer colorectal
A high dietary cholesterol intake might increase lung cancer risk
Calcium intake of <750 mg per day could be a risk factor for prostate cancer
Citrus fruit intake reduces risk of esophageal cancer
Daily 10 mcg dietary intake of vitamin D decreases risk of pancreatic cancer
Daily higher cooked tomatoes and sauces consumption reduces prostate cancer risk
Dietary carrot intake reduces breast cancer
Every 5 kg/m2 increase in BMI corresponds to a 2% increase in breast cancer risk in women
High intake of dietary flavonols, flavones and anthocyanidins may decrease colorectal cancer
Moderate consumption of white wine increases the risk of prostate cancer
No association between carbohydrate intake and prostate cancer risk
No association between vitamin A, C, D, E and lycopene and risk of non-Hodgkin lymphoma
Protein intake does not increase prostate cancer
Wine consumption is not associated with colorectal cancer
Studies 2019
100-300 g/day fruit or vegetables reduce all-cause mortality
Daily 100 μg dietary folate intake reduce oestrogen-receptor-negative breast cancer
Decaffeinated coffee consumption could reduce ovarian cancer
Egg consumption is not associated with brain cancer risk
High serum iron levels increase breast cancer risk
Omega-3 fatty acids in fish consumption reduce breast cancer in Asian patients
Tea reduces brain cancer in American population
Trans fatty acids are not associated with risk of breast cancer
Cardiovascular diseases
Studies 2011
Daily dietary intake of 1.6g potassium decreases risk of stroke
Studies 2012
240 mg magnesium per day decrease systolic blood pressure
A low GI diet decreases LDL-cholesterol
Flavonoid supplements show significant improvements in vascular function and blood pressure
Studies 2013
A reduction of 4.4 g/day salt causes important falls in blood pressure in people with both raised and normal blood pressure
Studies 2014
Olive oil consumption reduces stroke
Perioperative antioxidant supplementations with NAC, PUFA and vitamin C prevent atrial fibrillation after cardiac surgery
Studies 2015
A high GL diet is a risk factor of stroke events
Vitamin B1 deficiency increases systolic heart failure risk
Studies 2016
Elevated serum phosphorus concentration increases risk of all-cause mortality among men without chronic kidney disease
Garlic supplementation reduces cardiovascular disease risk
Studies 2017
0.1-7 drinks/week reduce risk of heart failure
1-724 mg/day anthocyanin supplementation improve vascular health
100 mg/day dietary magnesium intake is associated with lower risk of hypertension
100-mg/day flavonoids decrease risk of all-cause and cardiovascular disease mortality
500 mL/d beetroot juice reduces blood pressure
8.7 g/day viscous soluble fiber during 7 weeks reduces blood pressure
A daily dose of ≥200 g yogurt intake decreases cardiovascular disease risk
A diet with <10 En% saturated fat reduces cholesterol and blood pressure in children
Coenzyme Q10 supplements result in lower mortality and improved exercise capacity of patients with heart failure
Consumption of whole grains, fish, vegetables and fruit decrease risk of cardiovascular diseases
Daily 1 egg increases heart failure risk
Daily dietary intake of 30g whole grains, 100g fruits, 200g dairy products reduce risk of hypertension
Each 1 mmol/L increase in serum potassium reduces type 2 diabetes mellitus by 17%
Higher lycopene exposure reduces risk of cardiovascular diseases
No association between dietary choline/betaine with incident cardiovascular disease
Omega-3 supplementation decreases risk of cardiac death
Perioperative antioxidant vitamin therapy in patients undergoing cardiac surgery reduces the incidence of postoperative atrial fibrillation and duration of hospital stay
Potassium supplementation for at least 4 weeks reduces blood pressure of patients with essential hypertension
Red and processed meat increase risk of stroke
Replacing saturated fat with PUFA will lower coronary heart disease events
Sesame consumption reduces systolic blood pressure
Up to 12g/day nut consumption is associated with reduced all-cause and coronary heart disease mortality
Weekly 30-180 gram chocolate consumption reduces risk of coronary heart disease, stroke and diabetes
Studies 2018
1 serving/week poultry intake reduces risk of stroke among US people
10,000 steps a day do not decrease blood pressure in healthy adults
150 g/day French-fries consumption increases risk of hypertension
20g/d of fish consumption reduce risk of CVD mortality
Coenzyme Q10 supplementation reduces serum triglycerides levels of patients with metabolic disorders
Diet with medium-chain saturated fatty acids leads to higher HDL cholesterol
EPA/DHA ratio of < 1 reduces risk of postoperative atrial fibrillation after coronary artery bypass grafting
High dietary vitamin E intake reduces risk of stroke
Higher sodium intake and higher dietary sodium-to-potassium ratio are associated with a higher risk of stroke
Olive oil consumption decreases LDL cholesterol and triglyceride less than other plant oils
Resveratrol supplements do not reduce LDL-cholesterol levels
Walnut-enriched diet reduces cholesterol and triglyceride levels
Studies 2019
Cashew consumption improves triglyceride levels
Coenzyme Q10 supplements reduce inflammation in patients with coronary artery disease
Dietary intakes of anthocyanins reduce hypertension
Kiwifruit does not improve cardiovascular risk factors
Peanut consumption more than 12 weeks increases good cholesterol
Trans fatty acids intake increases cardiovascular disease
Chronic diseases
Studies 2015
500-1000 mg/day oral ginger intake reduce pain in osteoarthritis patients
Ultrasound can detect active Crohn’s disease in adults
Studies 2016
Daily 3 cups of tea decrease risk of depression
Studies 2017
500 mg/day quercetin reduce circulating C-reactive protein levels
Asthma increases risk of cardiovascular disease and all-cause mortality in women
Children and adolescents with ADHD have a deficiency in n-3 PUFAs levels
Cranberry may be effective in preventing urinary tract infection recurrence in women
Daily 1-2g L-carnitine supplementation reduce inflammation
Decreased folate level is a risk factor for schizophrenia
Decreased vitamin D levels and increased BMI increase pediatric-onset MS
EPA and DHA supplements reduce risk of cardiovascular diseases
High consumption of soft drinks increases ulcerative colitis
High sucrose intake might increase the risk of Crohn’s disease
Improving iron status decreases fatigue in patients with iron deficiency without anaemia
Lower serum zinc levels increase Parkinson's disease
Resveratrol supplementation ≥3 months has favorable effects on several risk factors of non-communicable diseases
Subjects with end-stage renal disease benefit from a diet with <5.5 En% protein
Studies 2018
1 g/day salt reduction reduces blood pressure in end-stage renal disease
1 time/week fish consumption from 6-9 months reduces asthma and wheeze in children up to 4.5 years old
320 to 1500 mg/day magnesium supplementation decreases CRP levels
Coffee consumption is associated with a higher circulating level of adiponectin in women
Dairy products, high purine vegetables, soy foods and coffee decrease gout
Higher intakes of fruit and vegetables improve immune function
Milk increases acne
Oral supplementation with chondroitin sulfate reduces pain in knee osteoarthritis
Postherpetic neuralgia patients benefit from vitamin B12 supplementation
Zinc deficiency increases risk of autoimmune disorders
Studies 2019
10-40 g/day dietary fiber intake reduce diverticular disease risk
15 minutes/week sunlight exposure decreases risk of Parkinson's disease
200g vegetables per day reduce gallstone disease
3 cups/d coffee consumption reduce risk of all-cause mortality
Dietary DHA, DPA and EPA are associated with higher lung function among current smokers
Dietary n-3 PUFAs reduce ulcerative colitis
Exercise intervention in kidney transplant recipients improves quality of life
Higher hemoglobin levels decrease transfusion risk in predialysis patients with CKD
Magnesium deficiency increases risk of ADHD
Plasma creatinine seems to be a promising prognostic biomarker for ALS
≥12 weeks of L-carnitine supplements reduce inflammation
Diabetes
Studies 2012
Diabetes increases risk of dementia and mild cognitive impairment
Studies 2014
1-6 cups/day caffeinated or decaffeinated coffee is associated with reduced type 2 diabetes risk
At least 25g dietary fiber intake per day reduces risk of type 2 diabetes
Exercise training helps to prevent and to treat type 2 diabetes in youth
Niacin supplementation reduces LDL cholesterol levels in patients with type 2 diabetes mellitus
Studies 2015
Garlic supplementation during 12 weeks reduces fasting blood glucose
Studies 2016
A higher intake of plant protein decreases risk of type 2 diabetes among women
Studies 2017
A diet of below 45 En% carbohydrate during 3 to 6 months reduces HbA1c level of patients with type 2 diabetes
A diet with 4.4 g/day alpha-linolenic acid during 3 months does not reduce level of HbA1c, FBG or FBI in patients with type 2 diabetes
A higher consumption of whole grains, fruits and dairy products reduces type 2 diabetes risk
Fish oil supplementation during <12 weeks improves insulin sensitivity among people with metabolic disorders
Low carbohydrate diet decreases type 2 diabetes
Magnesium supplementation reduce risk of cardiovascular disease among type 2 diabetes
Olive oil intake reduces risk of type 2 diabetes
Pomegranate supplementation has no favourable effect on improvements in glucose and insulin metabolism
Probiotics supplementation improves HbA1c and fasting insulin in type 2 diabetes patients
Reduced serum levels of folate and vitamin B12 increase peripheral neuropathy risk among patients with type 2 diabetes
Vitamin C and D reduce blood pressure in patients with type 2 diabetes
Vitamin C supplementation for at least 30 days reduces glucose concentrations in patients with type 2 diabetes
Weekly one serving of apple and pear reduces type 2 diabetes mellitus risk
Studies 2018
1 serving/day potato increases risk type 2 diabetes
88 µg/d vitamin D supplementation reduces type 2 diabetes
Animal protein increases risk of type 2 diabetes
Coffee consumption is associated with a lower level of serum CRP in humans
Daily 3 mg L-carnitine during 12 weeks reduce serum leptin concentrations in diabetic patients
Folic acid supplementation reduces both fasting glucose level, fasting insulin level and HOMA-IR
Garlic increases good cholesterol in diabetic patients
High intake of cereal fiber may reduce type 2 diabetes
High-fat diets increase risk of type 2 diabetes
Low-GI diet is good for patients with type 2 diabetes
Vitamin K supplementation has no effect on glycemic control
≥550 mg/day flavonoids intake reduce type 2 diabetes
Studies 2019
13.1 g/day viscous fiber supplements improve glycemic control
Folate supplementation lowers HOMA-IR
Moderate plant protein decreases type 2 diabetes mellitus
Probiotic and synbiotic supplementation reduce inflammation in diabetic patients
Zinc supplementation reduces diabetes mellitus
Elderly
Studies 2009
Isoflavone-rich soy products decrease FSH and LH in premenopausal women
Studies 2011
Alzheimer's disease patients have higher levels of copper
Studies 2012
75-87.5 nmol/L vitamin D decrease mortality in the general population
Daily 54 mg soy isoflavone for 6 weeks to 12 months reduces the frequency and severity of hot flashes
Dietary intakes of vitamin C and E lower risk of Alzheimer's disease
Studies 2013
Studies 2015
At least 580 mg/day DHA or 1 g/day DHA/EPA improves memory function in older adults with mild memory complaints
Serum non-ceruloplasmin copper is higher in Alzheimer's disease
Studies 2017
50 mg/day dietary vitamin C intake decreases hip fracture risk
A high vitamin D level increases walking speed among older adults
At least 28 g/d whole grain intake reduce risk of total, cardiovascular and cancer mortality
At least 4 servings/week fish is associated with decreasing memory decline
Atrial fibrillation, previous stroke, myocardial infarction, hypertension, diabetes and previous TIA increase risk of post-stroke dementia
Circulatory selenium concentration is lower in Alzheimer's disease patients
Daily 100g fruit and vegetable reduces risk of cognitive impairment and dementia among elderly
Daily 50 μg vitamin K dietary intake decreases the risk of fractures
Dietary intake of n-3 PUFAs declines hip fracture risk
Every 500 kcal increase per week reduce Alzheimer’s disease with 13%
Fruit and vegetables reduce risk of cognitive disorders
High tea consumption reduces hip fracture risk among women
Higher dietary intake of vitamin A decreases total fracture risk
Higher protein intake may increase bone mineral density
Low vitamin D status is related to poorer cognition in healthy adults
Manganese deficiency may be a risk factor for Alzheimer’s disease
Serum zinc/iron levels are decreased in Alzheimer's disease patients
Tea consumption increases bone mineral density
Studies 2018
A diet with high antioxidant properties reduces all-cause mortality risk
A high consumption of yogurt and cheese reduces hip fracture
A low selenium level in the brain increases Alzheimer’s disease
All-cause mortality risk is lowest with a diet with 50-55 En% carbohydrates
Alzheimer's disease patients have a low plasma vitamin E level
Coronary heart disease and heart failure increase risk of dementia
Dietary intake of vitamin A, C and green leafy vegetables reduce glaucoma risk
High fish consumption decreases risk of age-related macular degeneration
Inflammatory markers are associated with an increased risk of all-cause dementia
Insulin-degrading enzyme protein level is lower in Alzheimer's disease patients
Monounsaturated fatty acids intake derived from animal sources increase risk of fracture
Regular aerobic exercise delays cognitive decline among individuals having Alzheimer's disease
Vitamin D level of 25 to 35 ng/mL decreases risk of dementia and Alzheimer's disease
Studies 2019
Diet with high total antioxidant capacity decreases cancer mortality
Dietary intake of 5 mg/d vitamin A reduces age-related cataract
Potato consumption does not increase risk of mortality in adults
Saturated fat increases Alzheimer disease
Overweight
Studies 2015
Green tea consumption decreases blood pressure among overweight and obese adults
Studies 2017
A high dietary fiber intake may reduce risk of metabolic syndrome
A high fruit and/or vegetable consumption reduce risk of metabolic syndrome among Asian
A high relative adipose mass reduces bone mineral density in overweight and obese populations
A higher circulating DHA is associated with a lower metabolic syndrome risk
A low-fat diet reduces cholesterol level in overweight or obese people
CLA does not reduce fasting blood glucose and waist circumference
Green tea decreases LDL cholesterol level in overweight or obese people
Higher sodium increases metabolic syndrome
Metabolic syndrome increases risk of ischemic stroke
Weekly 100 grams fish reduces dementia of Alzheimer type
Whole flaxseed supplementation in doses ≥30 g/d during ≥12 weeks has positive effects on body composition in overweight participants
Whole flaxseed supplementation in doses ≥30 g/d during ≥12 weeks has positive effects on body composition in overweight participants
n-3 PUFA supplements reduce waist circumference in overweight and obese adults
Studies 2018
<50 g/d carbohydrates increase good cholesterol in overweight/obese adults
Carotenoids may reduce risk of metabolic syndrome
Ginger intake reduces body weight and fasting glucose among overweight and obese subjects
Vegetable and fruit consumption reduce metabolic syndrome
≥30g chocolate per day during 4-8 weeks reduce BMI
≥75 mg/day isoflavones reduce BMI
Studies 2019
Tree nuts reduce risk of metabolic syndrome
Whole grains, fruit, nut, legume consumption reduce adiposity risk
Pregnancy
Studies 2013
Daily 10 to 66 mg iron supplementation during pregnancy improve maternal haematological status and birth weight
Studies 2017
Breastfeeding during 6-9 months reduces risk of endometrial cancer
Daily 1mg heme iron increases risk of gestational diabetes mellitus in pregnant women
High serum copper level increase risk of preeclampsia in Asian pregnant women
Routine supplementation of full-term infant milk formula with LCPUFA cannot be recommended
Serum ceruloplasmin may be a useful screening and follow-up tool for developing preeclampsia
Severe vitamin D deficiency (<20 ng/mL) increases risk of early spontaneous pregnancy loss
Vitamin D supplementation alone during pregnancy reduces risk of preterm birth
Zinc sulfate supplementation does not reduce neonatal jaundice
Studies 2018
2g inositol twice daily reduce preterm delivery rate
Anemia at the beginning of pregnancy increases a SGA baby
Antenatal care and institutional delivery increase exclusive breastfeeding practices in Ethiopia
Antioxidant supplements could increase sperm quality
Asian vegetarian mothers have an increased risk to deliver babies with low birth weight
Egg into an infant’s diet between 3 and 6 months of age reduces egg allergy risk
Myo-inositol supplementation reduces risk of gestational diabetes and preterm delivery in pregnant women
PUFA supplements do not improve intelligence in low birth weight children
Probiotic supplementation during both prenatal and postnatal period reduces atopic dermatitis
Studies 2019
0.6-2 gram calcium supplement reduce gestational hypertension
High prenatal vitamin D level reduces risk autism-related traits later in life
Steady-state red blood cell folate concentrations can be reached with 375-570 µg folic acid/day
≤400 μg/d chromium supplementation reduce BMI
Sport nutrition
Studies 2014
Exercise lowers the risk for diabetes conferred by insulin resistance
Studies 2016
Aerobic exercise performed in the fasted state induces higher fat oxidation than exercise performed in the fed state
Studies 2017
688mg polyphenol supplementation for at least 7 days increases sport performance
Fish consumption during pregnancy is not associated with risk of asthma and other allergy-related diseases from infancy to mid childhood
It is probably better to consume a low-glycemic-index carbohydrate meal before endurance performance
No more than 1.62 g/kg/day dietary protein supplementation augments resistance exercise training induced gains in muscle mass and strength in healthy adults
Resistance training reduces blood pressure in prehypertensive and hypertensive subjects
Studies 2018
1-6g/d taurine supplementation improves human endurance performance
Aerobic exercise benefits global cognition in mild cognitive impairment patients
Milk protein supplements + resistance training increase fat-free mass in older adults
Physical activity reduces lung cancer among smokers
Studies 2019
3 mg creatine/kg/day for 14 days improve anaerobic performance in soccer players
Vegetarianism
Studies 2017
Vegetarian diet has a protective effect against diabetes risk
Studies 2018
Studies 2019
Vegetable-based diet reduces osteoporosis in postmenopausal women
7 points profile in daily life
Healthy diet
Unhealthy diet
Weight loss diet
Low-carbohydrate diet
Diet for athletes
High-protein diet
Low-salt and high-fiber diet
Low-protein diet
Recipes
Healthy meals
Lentil soup with sausage and pasta, serves 4 people
Low cabs and low fat meals
Low carbs meals
Chicken drumsticks with potatoes, zucchini and arugula, serves 4 people
Potato-vegetable salad with tuna, serves 4 people
Low fiber meals
Couscous salad with beef steak and yogurt dip, serves 4 people
Couscous with salmon, serves 4 people
Lasagna with sauerkraut and salmon, serves 4 people
Miso soba noodle salad with crispy tofu, serves 4 people
Oatmeal with milk, serves 1 people
Meals for athletes
Matcha rice with salmon and vegetables, serves 4 people
Rice with chicken-fruit salad, serves 4 people
Unhealthy meals
Spicy beef with somen noodles and okra, serves 4 people
Spinach, fetta and broad bean pie, serves 6 people
Weight loss meals
Rice with peas and vegetables, serves 4 people
Zucchini spaghetti with prawn, serves 4 people
Verzadigd vet verhoogt cognitieve stoornissen (Grasa saturada aumenta la enfermedad de Alzheimer)
Anthocyaninen via voeding verlaagt hypertensie (Dietary intakes of anthocyanins reduce hypertension)
Visconsumptie verbetert longfunctie van rokers (200 mg/d DHA en la dieta están asociados con una función pulmonar más alta entre ex fumadores)
Lichamelijke oefeningen verbeteren kwaliteit van leven van nierpatiënten (Exercise intervention in kidney transplant recipients improves quality of life)
200 gram fruit per dag verlaagt galstenen (200 gramos verduras por día reducen la enfermedad de cálculos biliares)
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A complete view on nutrition!
Kidney disease
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Vaccination saves lives
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How can nutrition reduce Alzheimer's disease risk?
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