Nutrition and health

Objectives:
An increased risk of gastric cancer for pickled vegetable and salted fish intake has been suggested, yet the lack of a dose-response association warrants a quantitative analysis. Therefore, this review article (meta-analysis) has been conducted.

Do pickled vegetable and salted fish intakes increase risk of gastric cancer?

Study design:
This review article included 21 cohort studies with a total of 195,624 participants for the analysis of pickled vegetable intake and 16 cohort studies with a total of

196,384 participants for the analysis of salted fish intake.

Results and conclusions:
The investigators found in a dose-response meta-analysis of 6 studies, a significantly increased risk of 15% [combined RR = 1.15, 95% CI = 1.07 to 1.23, p for heterogeneity = 0.14] for gastric cancer incidence for a 40 g/day increment in pickled vegetable intake.

The investigators found in the categorical meta-analysis of 6 studies, a marginally significant increase in the risk of gastric cancer incidence, comparing the highest to the lowest intake of salted fish [RR = 1.17, 95% CI = 0.99 to 1.38, p for heterogeneity = 0.26].

The investigators concluded intake of 40 g/day of pickled vegetable increases risk of gastric cancer incidence.

Original title:
Pickled Vegetable and Salted Fish Intake and the Risk of Gastric Cancer: Two Prospective Cohort Studies and a Meta-Analysis by Yoo JY, Cho HJ, […], Park SK.

Link:
https://www.mdpi.com/2072-6694/12/4/996/htm

Additional information of El Mondo:
Find more information/studies on vegetables and cancer right here

Objectives:
Epidemiologic studies focusing on the association between 1-carbon metabolism-related vitamins (ie, folate, vitamin B6, vitamin B2, vitamin B12) and breast cancer risk have reported inconsistent findings. Therefore, this review article (meta-analysis) has been conducted.

Does higher dietary intake of folate (folic acid), vitamin B2, B6 or B12 reduce breast cancer risk?

Study design:
This review article included 27 studies (case-control and cohort studies) with a total of 49,707 cases (persons with breast cancer) among 1,274,060 individuals.

Results and conclusions:
The investigators found for the highest folate dietary intake compared with the lowest, a significantly reduced risk of 7% [pooled relative risk = 0.93, 95% CI = 0.88 to 0.99, p = 0.018] for breast cancer.

The investigators found for the highest vitamin B6 dietary intake compared with the lowest, a significantly reduced risk of 6% [pooled relative risk = 0.94, 95% CI = 0.89 to 1.00, p = 0.037] for breast cancer.

The investigators found for the highest vitamin B2 dietary intake compared with the lowest, a significantly reduced risk of 10% [pooled relative risk = 0.90, 95% CI = 0.82 to 0.99, p = 0.026] for breast cancer.

The investigators found no significant association between vitamin B12 and breast cancer risk [RR = 0.99, 95% CI = 0.94 to 1.04, p = 0.604].

The investigators found folate and vitamin B6 dietary intake significantly decreased the risk of estrogen receptor-negative (ER-)/progesterone receptor-negative (PR-) breast cancer but not ER+/PR+ breast cancer.

The investigators found an increment of 100 μg/d folate dietary intake corresponded to a 7% [RR = 0.93, 95% CI = 0.89 to 0.98, p = 9.007] deceased risk of ER-/PR- breast cancer.

The investigators concluded both higher folate, vitamin B2 and B6 dietary intake decreases risk of breast cancer, especially ER-/PR- breast cancer.

Original title:
Association Between One-carbon Metabolism-related Vitamins and Risk of Breast Cancer: A Systematic Review and Meta-analysis of Prospective Studies by Zeng J, Gu Y, […], Chang H.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/32241696

Additional information of El Mondo:
Find more information/studies on folate, vitamin B2 and B6 intake and breast cancer right here.

If breast cancer cells have estrogen receptors, the cancer is called ER-positive breast cancer. If breast cancer cells have progesterone receptors, the cancer is called PR-positive breast cancer. If the cells do not have either of these 2 receptors, the cancer is called ER/PR-negative.

Objectives:
Does high magnesium dietary intake reduce risk of type 2 diabetes and stroke?

Study design:
This review article included 53 prospective cohort studies with a total of 1,912,634 participants and 76,678 cases (persons with type 2 diabetes or stroke).

Participants were predominately middle aged at baseline (at the beginning of the studies), with a mean magnesium intake of 370 mg/day for the highest category and 232 mg/day for the lowest category.

The mean duration of all eligible studies was 10.7 years.

Results and conclusions:
The investigators found, when comparing the highest category of magnesium dietary intake (370 mg/day) to the lowest (232 mg/day), a significantly reduced risk of 22% [RR = 0.78, 95% CI = 0.75 to 0.81, p 0.001, I2 = 35.6%, p = 0.021] for type 2 diabetes.

The investigators found, when comparing the highest category of magnesium dietary intake (370 mg/day) to the lowest (232 mg/day), a significantly reduced risk of 11% [RR = 0.89, 95% CI = 0.83 to 0.94, p 0.001, I2 = 0%, p = 0.529] for total stroke.

The investigators found, when comparing the highest category of magnesium dietary intake (370 mg/day) to the lowest (232 mg/day), a significantly reduced risk of 12% [RR = 0.88, 95% CI = 0.81 to 0.95, p = 0.001, I2 = 16.9%, p = 0.265] for ischaemic stroke.

The investigators found in studies adjusted for cereal fiber dietary intake, a significantly reduced risk of 21% [RR = 0.79, 95% CI = 0.73 to 0.85, p 0.001] for type 2 diabetes.

The investigators found in studies adjusted for calcium dietary intake, a significantly reduced risk of 11% [RR = 0.89, 95% CI = 0.80 to 0.99, p = 0.040] for total stroke.

The investigators found in stratified analyses by characteristics of the population and study design, a significantly reduced risk of 9% [RR = 0.91, 95% CI = 0.83 to 0.99] for total stroke among female.

The investigators found in stratified analyses by characteristics of the population and study design, a significantly reduced risk of 11% [RR = 0.89, 95% CI = 0.79 to 1.00] for ischaemic stroke among female.

The investigators found in stratified analyses by characteristics of the population and study design, a significantly reduced risk of 11% [RR = 0.89, 95% CI = 0.82 to 0.96] for total stroke among individuals with BMI ≥25 kg/m².

The investigators found in stratified analyses by characteristics of the population and study design, a significantly reduced risk of 12% [RR = 0.88, 95% CI = 0.81 to 0.96] for ischaemic stroke among individuals with BMI ≥25 kg/m².

The investigators found in stratified analyses by characteristics of the population and study design, a significantly reduced risk of 11% [RR = 0.89, 95% CI = 0.83 to 0.95] for total stroke among studies wtith ≥12-year follow-up.

The investigators found in stratified analyses by characteristics of the population and study design, a significantly reduced risk of 12% [RR = 0.88, 95% CI = 0.81 to 0.95] for ischaemic stroke among studies wtith ≥12-year follow-up.

The investigators found for every 100 mg/day increment of magnesium dietary intake, a significantly reduced risk of 6% [RR = 0.94, 95% CI = 0.93 to 0.95] for type 2 diabetes.

The investigators found for every 100 mg/day increment of magnesium dietary intake, a significantly reduced risk of 2% [RR = 0.98, 95% CI = 0.97 to 0.99] for total stroke.

The investigators found for every 100 mg/day increment of magnesium dietary intake, a significantly reduced risk of 2% [RR = 0.98, 95% CI = 0.97 to 0.99] for ischaemic stroke.

The investigators concluded magnesium dietary intake has a substantial inverse association with type 2 diabetes and (total/ ischaemic) stroke. Furthermore, female, participants with obesity (BMI ≥ 25 kg/m²) and with a longer follow-up period (≥12 years) obtain greater benefit from magnesium intake with a lower risk of total and ischaemic stroke incidence. Overall, these findings support the guidelines to address the role of magnesium dietary intake in early prevention strategies to combat type 2 diabetes and stroke. However, additional RCTs are needed in the future to validate the causality.

Original title:
Association of magnesium intake with type 2 diabetes and total stroke: an updated systematic review and meta-analysis by Zhao B, Zeng L, [...], Zhang W.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7103847/

Additional information of El Mondo:
Find more information/studies magnesium consumption, stroke and diabetes right here.

Objectives:
The impact of light-intensity physical activity (LPA) in preventing cancer mortality has been questioned. Therefore, this review article has been conducted.

Does light-intensity physical activity reduce cancer mortality?

Study design:
This review article included 5 prospective cohort studies, in which the definition of light-intensity physical activity based on accelerometer readings was mainly set within 100 to 2,100 counts/min.

Results and conclusions:
The investigators found 30 min/day of light-intensity physical activity significantly reduced cancer mortality with 14% [summary HR = 0.86, 95% CI = 0.79 to 0.95, I2 1%] and the association between light-intensity physical activity and risk reduction in cancer mortality was linearly shaped [p nonlinearity = 0.72].

The investigators found light-intensity physical activity exhibited a comparable magnitude of risk reduction in cancer mortality of moderate-to-vigorous physical activity regardless of equal time-length [0.87 per 30 min/day vs. 0.94 per 30 min/day, p interaction = 0.46] or equal amount [0.74 vs. 0.94 per 150 metabolic equivalents-min/day, p interaction = 0.11].

The investigators found, furthermore, replacing sedentary time by light-intensity physical activity of 30 min/day significantly decreased the risk of cancer mortality by 9%.

The investigators concluded 30 min/day of light-intensity physical activity reduce cancer mortality.

Original title:
Objectively-Measured Light-Intensity Physical Activity and Risk of Cancer Mortality: A Meta-analysis of Prospective Cohort Studies by Qiu S, Cai X, […], Schumann U.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/32303534

Additional information of El Mondo:
Find here more information/studies about sport nutrition and cancer.

Light intensity physical activity is an activity that is classified as 3 METS.

Objectives:
Is there an association between total meat, red meat, processed meat, poultry and fish intake and risk of type 2 diabetes (T2D)?

Study design:
This review article included 28 prospective cohort studies.

Results and conclusions:
The investigators found when compared with the lowest category, the highest category of total meat intake, significantly increased risk of type 2 diabetes with 33% [summary relative risk = 1.33, 95% CI = 1.16 to 1.52].
Significantly means that there is an association with a 95% confidence.

The investigators found when compared with the lowest category, the highest category of red meat intake, significantly increased risk of type 2 diabetes with 22% [summary relative risk = 1.22, 95% CI = 1.16 to 1.28].
Significantly because summary relative risk of 1 was not found in the 95% CI of 1.16 to 1.28. Summary relative risk of 1 means no risk/association.

The investigators found when compared with the lowest category, the highest category of processed meat intake, significantly increased risk of type 2 diabetes with 25% [summary relative risk = 1.25, 95% CI = 1.13 to 1.37].
Significantly means it can be said with a 95% confidence that the highest category of processed meat intake really increased risk of type 2 diabetes with 25%.

The investigators found no association between highest category of poultry intake and risk of type 2 diabetes [summary relative risk = 1.00, 95% CI = 0.93 to 1.07].
No association because summary relative risk of 1 was found in the 95% CI of 0.93 to 1.07. Summary relative risk of 1 means no risk/association.

The investigators found no association between highest category of fish intake and risk of type 2 diabetes [summary relative risk = 1.01, 95% CI = 0.93 to 1.10].

The investigators found in the dose-response analysis, each additional 100g/day of total and red meat and 50g/day of processed meat, were found to be associated with a 36% [95% CI = 1.23 to 1.49], 31% [95% CI = 1.19 to 1.45] and 46% [95% CI = 1.26 to 1.69] increased risk of type 2 diabetes, respectively.

The investigators found, in addition, there was evidence of a non-linear dose-response association between processed meat and type 2 diabetes [p = 0.004], with the risk increasing by 30% with increasing intakes up to 30g/day.

The investigators concluded 100g/day of total meat, 100g/day red meat and 50g/day of processed meat, increase risk of type 2 diabetes.

Original title:
Meat and fish intake and type 2 diabetes: dose-response meta-analysis of prospective cohort studies by Yang X, Li Y, […], Li L.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/32302686

Additional information of El Mondo:
Find more information/studies on fish and meat consumption and diabetes right here.

Objectives:
Previous studies have demonstrated some associations between dietary vitamin A intake and ovarian cancer risk with an inconsistent relationship. Therefore, this review article (meta-analysis) has been conducted.

Does higher dietary intake of vitamin A reduce ovarian cancer risk?

Study design:
This review article included 10 case-control studies and 5 cohort studies, involving 4,882 cases (persons with ovarian cancer) among 443,179 participants.

There was no publication bias.

Results and conclusions:
The investigators found higher dietary vitamin A intake significantly reduced ovarian cancer risk with 18.4% [RR = 0.816, 95% CI = 0.723 to 0.920, I2 = 48.4%, p for heterogeneity = 0.019].
Sensitivity analysis showed that no single study had a potential impact on the pooled RR.

The investigators found higher dietary vitamin A intake significantly reduced ovarian cancer risk with 23.1% [RR = 0.769, 95% CI = 0.655 to 0.902] in case-controle studies.
However, this reduced risk was not significant in cohort studies.

The investigators found higher dietary vitamin A intake significantly reduced ovarian cancer risk with 17.5% [RR = 0.825, 95% CI = 0.720 to 0.946] in North American populations.

The investigators concluded that higher dietary intake of vitamin A reduces ovarian cancer risk, especially among North Americans. As some limitations existed in this analysis, large scale studies with detailed amount of dietary vitamin A intake are needed to verify the results.

Original title:
Dietary vitamin A intake and the risk of ovarian cancer: A meta-analysis by Wang Q and He C.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7138903/

Additional information of El Mondo:
Find more information/studies on vitamin A intake and cancer right here.

Objectives:
Epidemiologic studies of the relationship between nitrite or nitrate consumption and risk of non-Hodgkin lymphoma (NHL) remain controversial. Therefore, this review article has been conducted.

Does dietary intake of nitrite or nitrate increase risk of non-Hodgkin lymphoma?

Study design:
This review article included 8 case-control and 4 cohort studies with a total of 8,067 cases of non-Hodgkin lymphoma that reported the correlation between nitrate or nitrite consumption and risk of non-Hodgkin lymphoma published between 1996 and 2013.

NOS scores ranged from 4 to 8 with a mean value of 6.
Information on nitrate and nitrite intake was obtained by personal interview, telephone interview or mailed questionnaires.

There was no evidence of publication bias.

Results and conclusions:
The investigators found that high levels of nitrite dietary intake was linked to a significantly elevated risk of non-Hodgkin lymphoma of 55% [OR = 1.55, 95% CI = 1.27-1.88, I2 = 41.8%, p = 0.161]. 

The investigators found, however, no connection between the risk of non-Hodgkin lymphoma and high levels of nitrate dietary intake [OR = 1.02, 95% CI = 0.94-1.10, I2 = 14.2%, p = 0.308].

The investigators found that the risk of non-Hodgkin lymphoma increased by 26% for each additional microgram of nitrite consumed in the diet per day [OR = 1.26, 95% CI = 1.09-1.42].

The investigators found data from the high-quality studies indicated that nitrite consumption was positively associated with carcinogenicity, leading to non-Hodgkin lymphoma [OR = 1.44, 95% CI = 1.17-1.77] and positively correlated with the development of diffuse large B-cell lymphoma [OR = 1.55, 95% CI = 1.07-2.26], but not other non-Hodgkin lymphoma subtypes.

The investigators found, in addition, high levels of nitrite dietary intake was linked to a significantly elevated risk of non-Hodgkin lymphoma of 50% [OR = 1.50, 95% CI = 1.15-1.95] in females.
However, this increased risk was not significant in males [OR = 0.84, 95% CI = 0.52-1.36].

The investigators concluded that nitrite dietary intake, but not that of nitrate, raises the risk of developing non-Hodgkin lymphoma, particularly diffuse large B-cell lymphoma in females. In the future, better designed prospective research studies should be conducted to confirm these findings, clarify potential biological mechanisms and instruct clinicians about non-Hodgkin lymphoma prophylaxis.

Original title:
The relationship between consumption of nitrite or nitrate and risk of non-Hodgkin lymphoma by Yu M, Li C, [...], Jin J.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6969097/

Additional information of El Mondo:
Find more information/studies on significantly/cohort studies and cancer right here.

The preservative sodium nitrite fights harmful bacteria in ham, salami and other processed and cured meats and also lends them their pink coloration.
 

Objectives:
Previous studies had been published to explore the association about carbohydrate intake on esophageal cancer risk, with inconsistent results. Therefore, this review article (meta-analysis) has been conducted.

Does dietary intake of carbohydrate reduce esophageal cancer risk?

Study design:
This review article included 13 case-control studies that assessed a total of 3,033 patients.
The quality evaluation scores of each study ranged from 6 to 9 and the methodological quality was higher.

In the publication bias assessment, the results from funnel plots and Egger’s test detected no publication bias.

Results and conclusions:
The investigators found in overall analysis for the highest category versus lowest category of dietary carbohydrate a significantly reduced risk of 37.3% [summarized OR = 0.627, 95% CI = 0.505 to 0.778, I2 = 59.9%, p for heterogeneity = 0.001] for esophageal cancer.
Sensitivity analyses showed no single study had essential effect on the overall result.

The investigators found for the highest category versus lowest category of dietary carbohydrate a significantly reduced risk of 43.1% [summarized OR = 0.569, 95% CI = 0.417 to 0.777] for esophageal adenocarcinoma.

The investigators found for the highest category versus lowest category of dietary carbohydrate a significantly reduced risk of 33.5% [summarized OR = 0.665, 95% CI = 0.453 to 0.975] for esophageal squamous cell carcinoma.

The investigators found in subgroup analysis by study design that the association was significant in population-based case-control studies, but not in the hospital-based case-control studies.

The investigators concluded that dietary intake of carbohydrate may contribute to the lower development of esophageal cancer. May contribute because this review article only included case-control studies and no cohort studies. As some limitations existed in tbjs meta-analysis, large scale prospective studies with detailed type of dietary carbohydrate intake are needed to verify these results.

Original title:
Dietary carbohydrate intake and the risk of esophageal cancer: a meta-analysis by Xuan F, Li W, […], Liu C.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7042123/

Additional information of El Mondo:
Find more information/studies on carbohydrate intake and cancer right here.

The 2 main subtypes of esophageal cancer are esophageal squamous-cell carcinoma (often abbreviated to ESCC) and esophageal adenocarcinoma (EAC).
 

Objectives:
Does post-diagnosis dietary supplement use decrease total mortality, cancer mortality and recurrence among cancer survivors?

Study design:
This review article included observational studies and randomized clinical trials (RCT).

Results and conclusions:
The investigators found in 4 observational studies, compared to no supplementation, calcium supplementation significantly reduced total mortality with 12% [RR = 0.88, 95% CI = 0.77 to 1.00, I2 = 0%] among all cancer survivors.

The investigators found in 3 observational studies, compared to no supplementation, calcium supplementation significantly reduced cancer mortality with 29% [RR = 0.71, 95% CI = 0.53 to 0.95, I2 = 0%] among all cancer survivors.

The investigators found in 2 observational studies, compared to no supplementation, calcium supplementation significantly reduced cancer mortality with 34% [RR = 0.66, 95% CI = 0.47 to 0.94, I2 = 0%] among colorectal cancer survivors.

The investigators found in 2 observational studies and 2 RCT’s, compared to no supplementation, vitamin D supplementation significantly reduced total mortality with 14% [RR = 0.86, 95% CI = 0.76 to 0.99, I2 = 0%] among all cancer survivors.

The investigators found in 4 observational studies, compared to no supplementation, vitamin C supplementation significantly reduced total mortality with 21% [RR = 0.79, 95% CI = 0.68 to 0.92, I2 = 0%] among breast cancer survivors.

The investigators found in 2 observational studies, compared to no supplementation, vitamin D supplementation significantly reduced total mortality with 15% [RR = 0.85, 95% CI = 0.72 to 0.99, I2 = 0%] among breast cancer survivors.

The investigators found in 3 observational studies, compared to no supplementation, vitamin E supplementation significantly reduced total mortality with 24% [RR = 0.76, 95% CI = 0.64 tot 0.90, I2 = 0%] among breast cancer survivors.

The investigators found in 2 observational studies, compared to no supplementation, multivitamins supplementation significantly reduced cancer recurrence with 21% [RR = 0.79, 95% CI = 0.64 to 0.97, I2 = 0%] among breast cancer survivors.

The investigators found in 2 observational studies, compared to no supplementation, vitamin C supplementation significantly reduced cancer recurrence with 24% [RR = 0.76, 95% CI = 0.64 to 0.91, I2 = 0%] among breast cancer survivors.

The investigators found in 2 observational studies, compared to no supplementation, vitamin E supplementation significantly reduced cancer recurrence with 31% [RR = 0.69, 95% CI = 0.55 to 0.85, I2 = 0%] among breast cancer survivors.

The investigators concluded post-diagnosis dietary supplement use (particularly calcium, vitamin C, D and E) decreases total mortality, cancer mortality and recurrence among cancer survivors.

Original title:
Dietary Supplement Use after Cancer Diagnosis in Relation to Total Mortality, Cancer Mortality and Recurrence: A Systematic Review and Meta-Analysis by Kanellopoulou A, Riza E, […], Benetou V.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/32148118

Additional information of El Mondo:
Find more information/studies on calcium, vitamin C, D, E, breast cancer and colorectal cancer right here.

Objectives:
Does high waist circumference increase liver cancer?

Study design:
This review article included  5 prospective cohort studies with 2,547,188 participants.
Participants were aged 46-58 years, with a mean age of 51 years.
The mean follow-up of participants in the studies was 7.8 years.
The mean quality (NOS scores) of the studies included was 7 (ranging from 5 to 9).

Funnel plots did not show significant asymmetry between the studies included.
Furthermore, Begg's and Egger's regression test did not show any significant publication bias (p = 0.62 and p = 0.60, respectively).

Results and conclusions:
The investigators found combined results of the studies included with random-effects model showed that the highest waist circumference category was significantly associated with an increased risk of 59% for liver cancer [HR = 1.59, 95% CI = 1.38-1.83, I2 = 0%, p = 0.42] compared to the lowest waist circumference category.

The investigators concluded that waist circumference is a significant risk factor related to the incidence of liver cancer.

Original title:
Waist Circumference and Risk of Liver Cancer: A Systematic Review and Meta-Analysis of over 2 Million Cohort Study Participants by Rahmani J, Kord Varkaneh H, [...], Zhang Y.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7024879/

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Find more information/studies on cancer and obesity/overweight right here.

Objectives:
Is there a causal relationship between psyllium (a dietary fiber) consumption and improvements of risk factors of diabetes?

Study design:
This review article included 9 RCTs with 395 participants.

Results and conclusions:
The investigators found psyllium consumption significantly reduced triglycerides levels with 19.18 mg/dL [WMD = -19.18 mg/dL, 95% CI = -31.76 to -6.60, I2 = 98%].

The investigators found psyllium consumption significantly reduced low-density lipoprotein cholesterol levels with 8.96 mg/dL [WMD = -8.96 mg/dL, 95% CI = -13.39 to -4.52, I2 = 97%].

The investigators found psyllium consumption significantly reduced fasting blood sugar levels with 8.96 mg/dL [WMD = -31.71 mg/dL, 95% CI = -50.04 to -13.38, I2 = 97%].

The investigators found psyllium consumption significantly reduced hemoglobin A1c levels with 0.91% [WMD = -0.91%, 95% CI = -1.31 to -0.51, I2 = 99%].

The investigators found no significant change in high-density lipoprotein, body mass index, cholesterol and weight following psyllium consumption.

The investigators concluded there is a significant reduction in triglycerides, low-density lipoprotein cholesterol (bad cholesterol), fasting blood sugar and hemoglobin A1c levels following psyllium consumption among diabetic patients.

Original title:
The effect of psyllium consumption on weight, body mass index, lipid profile, and glucose metabolism in diabetic patients: A systematic review and dose-response meta-analysis of randomized controlled trials by Xiao Z, Chen H, [...], Wei Y.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/31919936

Additional information of El Mondo:
Find more information/studies on diabetes and fiber consumption right here.

Psyllium is a form of fiber made from the husks of the Plantago ovata plant’s seeds. The psyllium husk is a naturally occurring source of soluble fiber.
Psyllium is commonly found in cereals, dietary supplements and is also added to some foods including baked products such as breads, cereal bars and rice/grain cakes.
 

Objectives:
Epidemiologic studies have investigated the association between nut intake and risk for multiple cancers. However, current findings are inconsistent and no definite conclusion has been drawn from prospective studies. Therefore, this review article has been conducted.

Does nut consumption reduce cancer risk?

Study design:
This review article included 33 cohort studies with more than 50,000 cancer cases.

Results and conclusions:
The investigators found when comparing the highest with the lowest category of nut consumption, high consumption of nuts significantly decreased risk of overall cancer with 10% [RR = 0.90, 95% CI = 0.85-0.95].
Significant association was only obtained for intake of tree nuts.

The investigators found when comparing the highest with the lowest category of nut consumption, high consumption of nuts significantly decreased risk of cancer from the digestive system with 17% [RR = 0.83, 95% CI = 0.77-0.89].

The investigators found per 20 g/day increase in nut consumption was related to a 10% [RR = 0.90, 95% CI = 0.82-0.99] decrease in cancer risk.

The investigators concluded that consumption of 20 grams of tree nuts per day reduces cancer of the digestive system.

Original title:
Nut Consumption and Risk of Cancer: A Meta-analysis of Prospective Studies by Long J, Ji Z, […], Cheng L.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/32041895

Additional information of El Mondo:
Find more information/studies on nut consumption and cancer right here.

Objectives:
Which factors are associated with the risk of stomach cancer?

Study design:
This review article included 232 observational studies involving 33,831,063 participants.

Results and conclusions:
The investigators found H. pylori infection significantly increased risk of stomach cancer with 156% [OR = 2.56, 95% CI = 2.18 to 3.00].

The investigators found formerly smoked significantly increased risk of stomach cancer with 43% [OR = 1.43, 95% CI = 1.29 to 1.59].

The investigators found currently smoking significantly increased risk of stomach cancer with 61% [OR = 1.61, 95% CI = 1.49 to 1.75].

The investigators found currently drinking significantly increased risk of stomach cancer with 19% [OR = 1.19, 95% CI = 1.10 to 1.29].

The investigators found formerly drank significantly increased risk of stomach cancer with 73% [OR = 1.73, 95% CI = 1.17 to 2.56].

The investigators found intake of fruits ≥3 times/week significantly decreased risk of stomach cancer with 52% [OR = 0.48, 95% CI = 0.37 to 0.63].

The investigators found intake of vegetables ≥3 times/week significantly decreased risk of stomach cancer with 38% [OR = 0.62, 95% CI = 0.49 to 0.79].

The investigators found using pickled vegetables significantly increased risk of stomach cancer with 28% [OR = 1.28, 95% CI = 1.09 to 1.51].

The investigators found green tea significantly decreased risk of stomach cancer with 12% [OR = 0.88, 95% CI = 0.80 to 0.97].

The investigators concluded that both smoking, drinking and H. pylori infection increase the risk of stomach cancer, while both ≥3 times/week fruit and vegetables and green tea reduce the risk of developing stomach cancer.

Original title:
Risk factors for stomach cancer: a systematic review and meta-analysis by Poorolajal J, Moradi L, [...], Gohari-Ensaf F.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/32023777

Additional information of El Mondo:
Find more information/studies on alcohol, tea, vegetable and fruit and cancer right here.

Objectives:
Previous findings on the associations of legume and soy intake with the risk of type 2 diabetes are conflicting. Therefore, this review article (meta-analysis) has been conducted.

Does legume or soy dietary intake reduce risk of type 2 diabetes?

Study design:
This review article included 15 unique cohort studies with a total of 565,810 individuals and 32,093 incident cases (persons with type 2 diabetes).

Overall quality of evidence was rated as moderate for total legumes and low for total soy and soy subtypes.

Results and conclusions:
The investigators found no association between total legumes dietary intake and risk of type 2 diabetes [summary RR = 0.95, 95% CI = 0.79 to 1.14, I2 = 84.8%].
No association because RR of 1 was found in the 95% CI of 0.79 to 1.14. RR of 1 means no risk/association.

The investigators found no association between total soy dietary intake and risk of type 2 diabetes [summary RR = 0.83, 95% CI = 0.68 to 1.01, I2 = 90.8%].

The investigators found no association between soy milk dietary intake and risk of type 2 diabetes [summary RR = 0.89, 95% CI = 0.71 to 1.11, I2 = 91.7%].

The investigators found tofu dietary intake significantly reduced risk of type 2 diabetes with 8% [summary RR = 0.92, 95% CI = 0.84 to 0.99].
Significantly because RR of 1 was not found in the 95% CI of 0.84 to 0.99. RR of 1 means no risk/association.

The investigators found soy protein dietary intake significantly reduced risk of type 2 diabetes with 16% [summary RR = 0.84, 95% CI = 0.75 to 0.95].

The investigators found soy isoflavones dietary intake significantly reduced risk of type 2 diabetes with 12% [summary RR = 0.88, 95% CI = 0.81 to 0.96].

The investigators found in dose-response analysis, significant linear inverse associations for tofu, soy protein and soy isoflavones [all p 0.05].

The investigators concluded dietary intakes of tofu, soy protein and soy isoflavones reduce incident type 2 diabetes. These findings support recommendations to increase intakes of certain soy products for the prevention of type 2 diabetes. However, the overall quality of evidence was low and more high-quality evidence from prospective studies is needed.

Original title:
Legume and soy intake and risk of type 2 diabetes: a systematic review and meta-analysis of prospective cohort studies by Tang J, Wan Y, […], Feng F.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/31915830

Additional information of El Mondo:
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Objectives:
Does dietary intake of fiber reduce risk of endometrial cancer?

Study design:
This review article included 16 studies, involving 6,563 cases (persons with endometrial cancer).

Results and conclusions:
The investigators found dietary fiber intake significantly reduced risk of endometrial cancer with 14% [RR = 0.86, 95% CI = 0.78 to 0.93].
In stratified analysis, this trend was more pronounced in the case-control studies and in studies conducted in the Americas and Asia.

The investigators found dietary fiber intake significantly reduced risk of endometrial cancer with 26% after adjusting for education level [RR = 0.74, 95% CI = 0.60 to 0.88].

The investigators found dietary fiber intake significantly reduced risk of endometrial cancer with 30% after adjusting for age [RR = 0.70, 95% CI = 0.57 to 0.83].

The investigators found dietary fiber intake significantly reduced risk of endometrial cancer with 19% in studies with NOS scores of 6 (the higher the NOS scores, the more reliable the studies are) [RR = 0.81, 95% CI = 0.67 to 0.95].

The investigators found dietary fiber intake significantly reduced risk of endometrial cancer with 25% in studies with NOS scores of 7 [RR = 0.75, 95% CI = 0.62 to 0.88].

The investigators concluded dietary fiber intake reduces risk of endometrial cancer. Further efforts should be made to confirm these findings.

Original title:
Association between dietary fiber and endometrial cancer: a meta-analysis by Li H, Mao H, [...], Nan Y.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/31584301

Additional information of El Mondo:
Find more information/studies on fiber, significantly/review article and cancer right here

Objectives:
Does dietary intake of garlic reduce risk of colorectal cancer?

Study design:
This review article included 11 studies involving 12,558 cases (persons with colorectal cancer).

There was no notable evidence of publication bias.

Results and conclusions:
The investigators found for the highest versus the lowest garlic consumption categories, a significantly reduced risk of 20% [integrated relative risk = 0.80, 95% CI = 0.69 to 0.91] for colorectal cancer.
The sensitivity analysis revealed no notable alterations of the integrated results.
Significant means that there is an association with a 95% confidence.

The investigators found in case-control studies for the highest versus the lowest garlic consumption categories, a significantly reduced risk of 29% [relative risk = 0.71, 95% CI = 0.60 to 0.84] for colorectal cancer.
Significant because relative risk of 1 was not found in the 95% CI of 0.60 to 0.84. Relative risk of 1 means no risk/association.

The investigators found in cohort studies for the highest versus the lowest garlic consumption categories, a non-significantly reduced risk of 1% [relative risk = 0.99, 95% CI = 0.80 to 1.23] for colorectal cancer.
Non-significantly because relative risk of 1 was found in the 95% CI of 0.80 to 1.23. Relative risk of 1 means no risk/association.

The investigators concluded that dietary intake of garlic could reduce risk of colorectal cancer. Could reduce because the risk was not significant in cohort studies.

Original title:
Garlic intake and the risk of colorectal cancer: A meta-analysis by Zhou X, Qian H, […], Zeng L.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/31895803

Additional information of El Mondo:
Find more information/studies on significantly/cohort studies, garlic consumption and colorectal cancer right here.

Objectives:
Some evidence indicates that carotenoids may reduce the risk of bladder cancer (BC), but the association is unclear. Therefore, this review article has been conducted.

Do carotenoids (β-cryptoxanthin, α-carotene, β-carotene and lutein and zeaxanthin) reduce risk of bladder cancer?

Study design:
This review article included a total of 22 studies (case-control and cohort studies) involving 516,740 adults.

Results and conclusions:
The investigators found for the highest compared with the lowest category of carotenoid dietary intake a non-significantly reduced risk of 12% [RR = 0.88, 95% CI = 0.76 to 1.03] for bladder cancer.
Non-significantly because RR of 1 was found in the 95% CI of 0.76 to 1.03. RR of 1 means no risk/association.

The investigators found for the highest compared with the lowest category of circulating carotenoid concentrations a non-significantly reduced risk of 64% [RR = 0.36, 95% CI = 0.12 to 1.07] for bladder cancer.

The investigators found for the highest compared with the lowest category of circulating lutein and zeaxanthin concentrations a significantly reduced risk of 47% [RR = 0.53, 95% CI = 0.33 to 0.84] for bladder cancer.
Significantly because RR of 1 was not found in the 95% CI of 0.33 to 0.84. RR of 1 means no risk/association.

The investigators found dose-response analysis showed that bladder cancer risk significantly decreased by 42% [RR = 0.58, 95% CI = 0.36 to 0.94] for every 1 mg increase in daily dietary β-cryptoxanthin intake.

The investigators found dose-response analysis showed that bladder cancer risk significantly decreased by 76% [RR = 0.24, 95% CI = 0.08 to 0.67] for every 1 μmol/L increase in circulating concentration of α-carotene.

The investigators found dose-response analysis showed that bladder cancer risk significantly decreased by 27% [RR = 0.73, 95% CI = 0.57 to 0.94] for every 1 μmol/L increase in circulating concentration of β-carotene.

The investigators found dose-response analysis showed that bladder cancer risk significantly decreased by 56% [RR = 0.44, 95% CI = 0.28 to 0.67] for every 1 μmol/L increase in circulating concentrations of lutein and zeaxanthin.

The investigators concluded dietary β-cryptoxanthin intake and circulating concentrations of α-carotene, β-carotene and lutein and zeaxanthin reduce risk of bladder cancer.

Original title:
Carotenoid Intake and Circulating Carotenoids Are Inversely Associated with the Risk of Bladder Cancer: A Dose-Response Meta-analysis by Wu S, Liu Y, […], Ramirez AG.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/31800007

Additional information of El Mondo:
Find more information/studies on carotenoid consumption and cancer right here.

 

Objectives:
The role of zinc in the etiology of type 2 diabetes has been widely reported in recent decades. However, much remains uncertain concerning the effect of zinc on the risk of developing type 2 diabetes. Therefore, this review article has been conducted.

Does zinc reduce risk of type 2 diabetes?

Study design:
This review article included 16 studies.
There was no publication bias.

Results and conclusions:
The investigators found in 7 prospective cohort studies and 1 cross-sectional study (146,027 participants aged between 18 and 84 years and of both genders, belonging to different ethnic groups. Of which, 11,511 type 2 diabetes cases) when comparing the highest versus lowest dietary zinc intakes, a significantly reduced risk of 13% [OR = 0.87, 95% CI = 0.78-0.98, I2 = 64.5%, p = 0.003] for type 2 diabetes.
This relationship was stronger and more evident in rural compared to urban areas [rural areas: OR = 0.59, 95% CI = 0.48-0.73, I2 = 0.0%, p = 0.843 versus urban areas: OR = 0.94, 95% CI = 0.86-1.02, I2 = 43.9%, p = 0.113].

The investigators found no association between supplementary [OR = 0.94, 95% CI = 0.75-1.19, I2 = 85.4%, p = 0.009] or total zinc intake from both diet and supplementation [OR = 0.95, 95% CI = 0.82-1.11, I2 = 56.5%, p = 0.129] and type 2 diabetes risk.

The investigators found in population-based studies that high serum/plasma zinc levels significantly increased risk of type 2 diabetes with 64% [OR = 1.64, 95% CI = 1.25-2.14, I2 > 22.5%, p = 0.275].

The investigators concluded high dietary zinc intake reduces risk of type 2 diabetes. This relationship is stronger and more evident in rural compared to urban areas. However, an elevated serum/plasma zinc concentration is associated with an increased risk of type 2 diabetes in the general population.

Link:
Zinc Intake and Status and Risk of Type 2 Diabetes Mellitus: A Systematic Review and Meta-Analysis by Fernández-Cao JC, Warthon-Medina M, […], Lowe NM.

Link:
https://www.mdpi.com/2072-6643/11/5/1027/htm

Additional information of El Mondo:
Find more information/studies on diabetes and zinc consumption right here.

Serum/plasma zinc levels can be increased by eating products that contain a lot of zinc and/or taking zinc supplements.
 

Objectives:
Is there an association between dietary fat intake and the risk of three major types of skin cancer including basal cell carcinoma (BCC), squamous cell carcinoma (SCC) and cutaneous malignant melanoma (CMM)?

Study design:
This review article included 3 prospective cohort studies (175,675 participants and 30,915 basal cell carcinoma cases, 4,106 squamous cell carcinoma cases and 1,638 cutaneous malignant melanoma cases) and 9 case-control studies (328 basal cell carcinoma cases, 493 squamous cell carcinoma cases, 1,547 cutaneous malignant melanoma cases and 2,660 controls).

Results and conclusions:
The investigators found pooled results indicated that dietary consumption of total fat and saturated fat were not associated with 3 major types of skin cancer.

The investigators found high consumption of monounsaturated fat was significantly associated with a decreased risk of 10% for basal cell carcinoma [RR = 0.90, 95% CI = 0.85 to 0.96]. 

The investigators found high consumption of polyunsaturated fat was significantly associated with an increased risk of 19% for squamous cell carcinoma [RR = 1.19, 95% CI = 1.06 to 1.33]. 

The investigators concluded high consumption of monounsaturated fat decreases risk of basal cell carcinoma while high consumption of polyunsaturated fat increases risk of squamous cell carcinoma. However, these findings should be confirmed by further evidence from well-designed and large-scale prospective cohort studies.

Original title:
Dietary Fat Intake and the Risk of Skin Cancer: A Systematic Review and Meta-Analysis of Observational Studies by Ruan L, Cheng SP and Zhu QX.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/31298947

Additional information of El Mondo:
Find more information/studies on fat consumption and cancer right here.
 

Objectives:
Does magnesium reduce risk of type 2 diabetes?

Study design:
This review article included 35 cohort studies and 26 RCTs (1,168 participants).

Results and conclusions:
The investigators found compared to the lowest magnesium dietary intake, the highest level was associated with a 22% lower risk for type 2 diabetes.

The investigators found the risk for type 2 diabetes was reduced by 6% for each 100mg increment in daily magnesium dietary intake.

The investigators found in 26 RCTs (1,168 participants) that magnesium supplementation significantly reduced:
-the fasting plasma glucose (FPG) level [SMD = -0.32, 95% CI = -0.59 to -0.05];
-2-h oral glucose tolerance test (2-h OGTT) result [SMD = -0.30, 95% CI = -0.58 to -0.02];
-fasting insulin level [SMD = -0.17, 95% CI = -0.30 to -0.04];
-homeostatic model assessment-insulin resistance (HOMA-IR) score [SMD = -0.41, 95% CI = -0.71 to -0.11];
-triglyceride (TG) level;
-systolic blood pressure (SBP) and;
-diastolic blood pressure (DBP).

The investigators found trial sequential analysis (TSA) showed an inverse association, with most benefits of magnesium supplementation on glucose metabolism being stable.

The investigators concluded magnesium dietary intake has an inverse dose-response association with type 2 diabetes incidence and supplementation appears to be advisable in terms of glucose parameters in type 2 diabetes/high-risk individuals.

Original title:
Association of Magnesium Consumption with Type 2 Diabetes and Glucose Metabolism: a Systematic Literature Review and Pooled Study with Trial Sequential Analysis by Zhao B, Deng H, [...], Zhang W.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/31758631

Additional information of El Mondo:
Find more information/studies on diabetes and magnesium consumption right here.

Objectives:
Observational evidence suggests higher nut consumption is associated with better glycemic control. However, it is unclear if this association is causal. Therefore, this review article has been conducted.

Is there a causal relationship between consumption of tree nuts or peanuts and reduced risk of type 2 diabetes?

Study design:
This review article included a total of 40 RCTs with 2,832 unique participants, with a median duration of 3 months (range: 1-12 months).

Results and conclusions:
The investigators found overall consumption of tree nuts or peanuts had a favourable effect on HOMA-IR values [WMD = -0.23, 95% CI = -0.40 to -0.06, I2 = 51.7%] and fasting insulin levels [WMD = -0.40 μIU/mL, 95% CI = -0.73 to -0.07 μIU/mL, I2 = 49.4%].

The investigators found, however, there was no significant effect of nut consumption on fasting blood glucose levels [WMD = -0.52 mg/dL, 95% CI = -1.43 to 0.38 mg/dL, I2 = 53.4%] or HbA1c [WMD = 0.02%, 95% CI = -0.01% to 0.04%, I2 = 51.0%].

The investigators concluded consumption of peanuts or tree nuts decreases HOMA-IR and fasting insulin levels. These findings suggest that nut consumption may improve insulin sensitivity. In the future, well-designed clinical trials are required to elucidate the mechanisms that account for these observed effects.

Original title:
The effect of nuts on markers of glycemic control: a systematic review and meta-analysis of randomized controlled trials by Tindall AM, Johnston EA, […], Petersen KS.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/30722007

Additional information of El Mondo:
Find more information/studies on diabetes and nut consumption right here.

Objectives:
The incidence of type 2 diabetes mellitus (DM) has increased in the US over the last several years. The consumption of low-fat dairy foods has been linked with decreasing the risk of diabetes mellitus but studies have yet to show a clear correlation. Therefore, this review article has been conducted.

Is there a causal relationship between consumption of low-fat dairy foods and reduced risk of type 2 diabetes?

Study design:
This review article included 30 RCTs.
The total sample size was 2,900 with >50% female participants, but the distribution varied greatly across different studies.
The mean age of subjects ranged from 18-63 years.
The funnel plots for all 3 outcomes (HOMA-IR, waist circumference and body weight) did not suggest significant publication bias.

Results and conclusions:
The investigators found (794 individuals) comparing high intake to the control group, consumption of low-fat dairy foods significantly reduced the HOMA-IR values [MD = -1.21, 95% CI = -1.74 to -0.67, p 0.00001, I2 = 92%].

The investigators found (1,348 individuals) comparing high intake to the control group, consumption of low-fat dairy foods significantly reduced waist circumference [MD = -1.09 cm, 95% CI = -1.68 to -0.58, p 0.00001, I2 = 94%].

The investigators found for body weight (2,362 individuals), the low-fat dairy foods intervention group weighed 0.42 kg less than the control group [p 0.00001, I2 = 92%].

The investigators found limiting to studies that were assessed to have low risk of bias did not significantly change the point estimates or heterogeneity statistics (Q or I2) for all 3 outcomes.
Similarly excluding studies with a physical activity component did not significantly alter point estimates or heterogeneity statistics for all 3 outcomes.

The investigators concluded low-fat dairy products have a beneficial effect on HOMA-IR, waist circumference and body weight. This could impact dietary recommendations to reduce type 2 diabetes risk.

Original title:
The Effects of Dairy Intake on Insulin Resistance: A Systematic Review and Meta-Analysis of Randomized Clinical Trials by Sochol KM, Johns TS, […], Melamed ML.

Link:
https://www.mdpi.com/2072-6643/11/9/2237/htm

Additional information of El Mondo:
Find more information/studies on diabetes and dairy products intake right here.

Objectives:
In recent years, cardiovascular diseases (CVDs) have become a focus topic and global concern. There have been mixed reports on the relationship between whole grain or cereal fiber intake and the risk of type 2 diabetes. Therefore, this review article has been conducted.

Does grain or cereal fiber dietary intake reduce risk of type 2 diabetes?

Study design:
This review article included 7 cohort studies and 1 case-control study with a total of 434,903 participants and 14,728 cases of type 2 diabetes.
The average follow-up was 12.6 years.
There was no publication bias.

Results and conclusions:
The investigators found whole grain or cereal fiber dietary intake was associated with a reduced risk of 26% [combined RR = 0.74, 95% CI = 0.67 to 0.82, I2 = 56.8%, p = 0.06] for type 2 diabetes.
This reduced risk was 38% [pooled RR = 0.68, 95% CI = 0.64-0.73, I2 = 0.0%, p = 0.452] in sensitivity analysis.

The investigators found whole grain or cereal fiber dietary intake was associated with a reduced risk of 32% [combined RR = 0.68, 95% CI = 0.49 to 0.88] for type 2 diabetes among males.

The investigators found whole grain or cereal fiber dietary intake was associated with a reduced risk of 26% [combined RR = 0.74, 95% CI = 0.64 to 0.77] for type 2 diabetes among females.

The investigators concluded that increased whole grain and cereal fiber dietary intake reduce risk of type 2 diabetes.

Original title:
Whole grain and cereal fiber intake and the risk of type 2 diabetes: a meta-analysis by Wang Y, Duan Y, […], Jin Y.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6627783/

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Objectives:
The results of epidemiological studies on the relationship between fruit and vegetable intake and lung cancer risk were inconsistent among participants with different smoking status. Therefore, this review article has been conducted.

Do dietary intakes of fruit and vegetables reduce risk of lung cancer?

Study design:
This review article included a total of 12 prospective cohort studies.
The duration of follow-up ranged from 4 to 12.9 years.
No publication bias was found.

Results and conclusions:
The investigators found for dietary consumption of fruit a significantly reduced risk of 14% [summary RR = 0.86, 95% CI = 0.78 to 0.94, I2 = 0.0%, p = 0.642] for lung cancer among current smokers.

Significant means that there is an association with a 95% confidence.

The investigators found for dietary consumption of fruit a significantly reduced risk of 9% [summary RR = 0.91, 95% CI = 0.84 to 0.99, I2 = 0.0%, p = 0.653] for lung cancer among former smokers.
Significant because RR of 1 was not found in the 95% CI of 0.84 to 0.99. RR of 1 means no risk/association.

The investigators found stratified analysis showed that dietary consumption of fruit significantly reduced risk of lung cancer with 23% [RR = 0.77, 95% CI = 0.62 to 0.96] in current smoking subjects from Europe.

The investigators found in linear dose-response analysis that an increase of 100 grams of fruit intake per day was associated with a 5% reduction [RR = 0.95, 95% CI = 0.93 to 0.97, p for trend 0.001] in current smokers.

The investigators found in linear dose-response analysis that an increase of 100 grams of fruit intake per day was associated with a 5% reduction [RR = 0.95, 95% CI = 0.93 to 0.99, p for trend = 0.001] in former smokers.

The investigators found for dietary consumption of vegetables a significantly reduced risk of 13% [summary RR = 0.87, 95% CI = 0.78 to 0.97, I2 = 25.4%, p = 0.226] for lung cancer among current smokers.

The investigators found in linear dose-response analysis that an increase of 100 grams of vegetable intake per day was associated with a 3% lower risk of lung cancer in current smokers [95% CI = 0.96 to 1.00, p for trend = 0.057]. 

The investigators concluded that fruit consumption, at least 100g per day decreases lung cancer risk among current smokers and former smokers, while vegetables consumption, at least 100g per day decreases lung cancer risk of current smokers. These findings may have considerable public health significance for the prevention of lung cancer through dietary interventions.

Original title:
The Associations of Fruit and Vegetable Intake with Lung Cancer Risk in Participants with Different Smoking Status: A Meta-Analysis of Prospective Cohort Studies by Wang C, Yang T, [...], Li D.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723574/

Additional information of El Mondo:
Find more information/studies on fruit and vegetables consumption and cancer right here.

 

Objectives:
Findings of epidemiological studies regarding the association between carrot consumption and lung cancer risk remain inconsistent. Therefore, this review article has been conducted.

Do dietary intakes of carrot reduce risk of lung cancer?

Study design:
This review article included a total of 17 case-control studies and 1 prospective cohort study, involving 202,969 individuals and 5,517 patients with lung cancer.

Results and conclusions:
The investigators found in 18 studies a significantly reduced risk of 42% [pooled OR = 0.58, 95% CI = 0.45 to 0.74] for lung cancer by comparing the highest category with the lowest category of carrot consumption.
Exclusion of any single study did not materially alter the pooled OR.

The investigators found based on subgroup analyses for the types of lung cancer a significantly reduced risk of 66% [pooled OR = 0.34, 95% CI = 0.15 to 0.79] for the lung cancer adenocarcinoma by comparing the highest category with the lowest category of carrot consumption.

The investigators found based on subgroup analyses for the types of lung cancer a significantly reduced risk of 39% [OR = 0.61, 95% CI = 0.46 to 0.81] for mixed types of lung cancer by comparing the highest category with the lowest category of carrot consumption.

The investigators concluded that carrot consumption decreases the risk of lung cancer, especially for adenocarcinoma.

Original title:
Is carrot consumption associated with a decreased risk of lung cancer? A meta-analysis of observational studies by Xu H, Jiang H, […], Lu Z.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/31552816

Additional information of El Mondo:
Find more information/studies on carrot consumption and cancer right here.