Nutrition and health

Objetivos:
¿Reduce el consumo de frutas y verduras el riesgo de cáncer del conducto biliar?

Diseño del estudio:
Este artículo de revisión incluyó 14 estudios.

No hubo sesgo de publicación entre los estudios [p Begg = 0.53, p Egger = 0.84 para hortalizas y p Begg = 0.95, p Egger = 0.64 para frutas].

Resultados y conclusiones:
Los investigadores encontraron para el consumo más alto en comparación con más bajo, un riesgo significativamente reducido del 52% para el cáncer del conducto biliar [RR resumido = 0.48, 95% IC = 0.22 a 0.74, I2 = 86.8%, p 0.001, n = 10] para el consumo de verduras.

Los investigadores encontraron para el consumo más alto en comparación con más bajo, un riesgo significativamente reducido del 53% para el cáncer del conducto biliar [RR resumido = 0.47, 95% IC = 0.32 a 0.61, I2 = 63.3%, p = 0.001, n = 13] para el consumo de fruta.

Los investigadores encontraron por cada incremento de 100 gramos/día de consumo de verduras, un riesgo significativamente reducido del 69% para el cáncer del conducto biliar [RR = 0.31, 95% IC = 0.20 a 0.47, I2 = 63.3, n = 8].

Los investigadores concluyeron que el consumo de frutas y verduras reduce el riesgo de cáncer del conducto biliar. Se necesitan más estudios prospectivos bien diseñados para confirmar estos hallazgos.

Título original:
Vegetable, Fruit Consumption and Risk of Biliary Cancer: Evidence from a Meta-Analysis by Huai J and Xiaohua Ye X.

Enlace:
https://pubmed.ncbi.nlm.nih.gov/32731775/

Información adicional de El Mondo:
Encontrar aquí más información/estudios sobre significativamente/estudios de cohorte, el consumo de frutas y verduras y el cáncer.

Objectives:
Data on the association of nut intake with risk of cancer and its mortality are conflicting. Although previous meta-analyses summarized available findings in this regard, some limitations may distort their findings. Moreover, none of these meta-analyses examined the dose-response associations of total nut intake with the risk of specific cancers as well as associations between specific types of nuts and cancer mortality. Therefore, this review article (meta-analysis) has been conducted.

Do higher nut dietary intakes reduce risk of cancer incidence and mortality?

Study design:
This review article included in total 43 articles (observational studies) on cancer risk and 9 articles (observational studies) on cancer mortality.

Results and conclusions:
The investigators found when comparing the highest with lowest intakes of total nuts, the highest intakes of total nuts (tree nuts and peanuts), significantly reduced risk of cancer with 16% [summary effect size = 0.86, 95% CI = 0.81 to 0.92, p 0.001, I2 = 58.1%, p 0.01].

The investigators found when comparing the highest with lowest intakes of tree nuts, the highest intakes of tree nuts significantly reduced risk of cancer with 13% [pooled effect size = 0.87, 95% CI = 0.78 to 0.96, p 0.01, I2 = 15.8%, p = 0.28].

The investigators found based on the dose-response analysis, a 5-g/d increase in total nut intake was associated with 3%, 6% and 25% lower risks of overall, pancreatic and colon cancers, respectively.  

The investigators found in terms of cancer mortality, 13%, 18% and 8% risk reductions with higher intakes of total nuts, tree nuts and peanuts, respectively.

The investigators found, in addition, a 5-g/d increase in total nut intake was associated with a 4% lower risk of cancer mortality.

The investigators concluded there is a protective association between total nut and tree nut intake and the risk of cancer and its mortality.

Original title:
Association of Total Nut, Tree Nut, Peanut, and Peanut Butter Consumption with Cancer Incidence and Mortality: A Comprehensive Systematic Review and Dose-Response Meta-Analysis of Observational Studies by Naghshi S, Sadeghian M, […], Sadeghi O.

Link:
https://pubmed.ncbi.nlm.nih.gov/33307550/

Additional information of El Mondo:
Find more information/studies on significant/cohort studies, nuts consumption and cancer right here.

Tree nuts in this review article are walnuts, pistachios, macadamia nuts, pecans, cashews, almonds, hazelnuts and Brazil nuts.

Objectives:
Do omega-3 fatty acid supplements (EPA and DHA) improve sarcopenia-related performances among the elderly?

Study design:
This review article included 10 RCTs with 552 participants.
The number of study participants ranged from 24 to 126 and the durations of the interventions spanned 10 to 24 weeks.
The doses ranged from 0.16 to 2.6 g/day of EPA and from 0 to 1.8 g/day of DHA.
The mean ages of the participants across the RCTs ranged from 63 to 75 years old.

Results and conclusions:
The investigators found in subgroup analyses that omega-3 fatty acid supplements (EPA and DHA) at more than 2 g/day significantly increased muscle mass among the elderly [SMD = 0.67 kg, 95% CI = 0.16 to 1.18, p 0.05].

The investigators found in subgroup analyses that omega-3 fatty acid supplements (EPA and DHA) during more than 6 months significantly improved walking speed among the elderly [SMD = 1.78 m/sec, 95% CI = 1.38 to 2.17, p 0.05].

The investigators concluded that taking at least 2 grams of omega-3 supplements (EPA and DHA) per day increases muscle mass among the elderly, while taking omega-3 supplements for at least 6 months increases walking speed among the elderly.

Original title:
Effects of Omega-3 Fatty Acids on Muscle Mass, Muscle Strength and Muscle Performance among the Elderly: A Meta-Analysis by Huang YH, Chiu WC, […], Wang YH.

Link:
https://www.mdpi.com/2072-6643/12/12/3739/htm

Additional information of El Mondo:
Find more information/studies on EPA and DHA consumption and elderly right here.
EPA and DHA are present in fish.
 

Objectives:
Does calcium combined with vitamin D supplementation reduce risk of osteoporosis in postmenopausal women?

Study design:
This review article included 10 RCTs.

Results and conclusions:
The investigators found calcium combined with vitamin D supplementation significantly increased total bone mineral density [SMD = 0.537, 95% CI = 0.227 to 0.847] in postmenopausal women.

The investigators found calcium combined with vitamin D supplementation significantly increased lumbar spine bone mineral density [SMD = 0.233, 95% CI = 0.073 to 0.392, p 0.001] in postmenopausal women.

The investigators found calcium combined with vitamin D supplementation significantly increased arms bone mineral density [SMD = 0.464, 95% CI = 0.186 to 0.741] in postmenopausal women.

The investigators found calcium combined with vitamin D supplementation significantly increased femoral neck bone mineral density [SMD = 0.187, 95% CI = 0.010 to 0.364] in postmenopausal women.

The investigators found calcium combined with vitamin D supplementation significantly reduced risk of hip fracture with 13.6% [RR = 0.864, 95% CI = 0.763 to 0.979] in postmenopausal women.

The investigators found in subgroup analysis that calcium combined with 400 IU/d (10 mcg/d) vitamin D supplementation significantly increased femoral neck bone mineral density [SMD = 0.335, 95% CI = 0.113 to 0.558] in postmenopausal women.

The investigators found in subgroup analysis that dairy products fortified with calcium and vitamin D significantly increased total bone mineral density [SMD = 0.784, 95% CI = 0.322 to 1.247] in postmenopausal women.

The investigators found in subgroup analysis that dairy products fortified with calcium and vitamin D significantly increased lumbar spine bone mineral density [SMD = 0.320, 95% CI = 0.146 to 0.494] in postmenopausal women.

The investigators concluded that dairy products fortified with calcium and vitamin D have a favourable effect on bone mineral density. Furthermore, calcium combined with vitamin D supplementation could prevent osteoporosis hip fracture in postmenopausal women.

Original title:
Effects of combined calcium and vitamin D supplementation on osteoporosis in postmenopausal women: a systematic review and meta-analysis of randomized controlled trials by Liu C, Kuang X […], Li D.

Link:
https://pubmed.ncbi.nlm.nih.gov/33237064/

Additional information of El Mondo:
Find more information/studies on dairy products consumption, calcium and vitamin D right here.

Objectives:
Epidemiological studies showing the correlation between folate (folic acid) and the breast cancer risk have revealed inconsistent results. Therefore, this review article (meta-analysis) has been conducted.

Do higher folate dietary intakes or plasma folate levels reduce risk of breast cancer?

Study design:
This review article included 39 studies on folate dietary intake (19 were prospective cohort studies, which included 37,917 cases (persons with breast cancer) and 20 were case-control studies, which included 13,074 cases and 17,497 controls (persons without breast cancer)) and 12 studies on plasma folate level (10 were case-control studies, consisting of 7,850 cases and 8,898 controls and 2 cohort studies, consisting of 815 incident cases).

Results and conclusions:
The investigators found when compared to the lowest folate dietary intake, the highest folate dietary intake significantly reduced risk of breast cancer with 15% [combined OR = 0.85, 95% CI = 0.79 to 0.92, I2 = 75.2%, p 0.001].
This reduced risk was not significant for cohort studies [OR = 0.97, 95% CI = 0.91 to 1.03, I2 = 53.3%, p = 0.316].

The investigators found for every 100-μg/day increase in folate dieatary intake, a significantly reduced risk of 2% for breast cancer [combined OR = 0.98, 95% CI = 0.97 to 0.99, I2 = 72.8%, p = 0.002].
This reduced risk was also significantly in cohort studies [summary OR = 0.99, 95% CI = 0.98 to 1.00]. 
Significant means that there is an association with a 95% confidence.

The investigators found stratification by menopausal status showed that a higher folate dietary intake significantly reduced risk of breast cancer in premenopausal women with 20% [OR = 0.80, 95% CI = 0.66 to 0.97, p = 0.022] but not in postmenopausal women [OR = 0.94, 95% CI = 0.83 to 1.06, p = 0.320].
Significant because OR of 1 was not found in the 95% CI of 0.66 to 0.97. OR of 1 means no risk.

The investigators found the highest versus lowest plasma folate levels had no correlation with the risk of breast cancer [combined OR = 0.98, 95% CI = 0.82 to 1.17, I2 = 63.0%, p = 0.822].

The investigators concluded there is a negative correlation between folate dieatary intake, at least 100-μg/day and the risk of breast cancer. However, plasma folate levels have no correlation with the risk of breast cancer. Therefore, whether folate dietary intake has practical clinical significance requires further study and the use of additional folate supplements should be carefully considered.

Original title:
Association of folate intake and plasma folate level with the risk of breast cancer: a dose-response meta-analysis of observational studies by Ren X, Xu P, [...], Dai Z.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7695428/

Additional information of El Mondo:
Find more information/studies on significant/cohot studies, folate (folic acid) consumption and breast cancer right here.

The plasma folate level can be increased by taking folate-rich foods and/or folate supplements.

Objectives:
The association between vitamin C intake and breast cancer is unclear. Therefore, this review article (meta-analysis) has been conducted.

Does a higher vitamin C intake reduce risk of breast cancer incidence, mortality and recurrence?

Study design:
This review article included 24 cohort studies and 30 case-control studies.

Results and conclusions:
The investigators found pooled results suggested that the highest versus lowest vitamin C intake was significantly associated with a 14% lower risk of breast cancer incidence [relative risk = 0.86, 95% = 0.81 to 0.92, I2 = 78.7%, p 0.00].
Sensitivity analysis indicated that the overall results remained consistent even after excluding studies individually.

The investigators found the use of random-effects model indicated that a 100-mg/day increment in vitamin C intake had no significant effect on breast cancer risk.

The investigators found stratification by study design showed a 26% lower risk of breast cancer incidence for vitamin C intake in case-control studies [RR = 0.74, 95% CI = 0.65 to 0.84, p 0.001]. However, a non-significant inverse association was found in cohort studies [RR = 0.96, 95% CI = 0.89 to 1.04, p = 0.295].

The investigators found when the studies were stratified by the source of vitamin C, a 11% lower risk of breast cancer incidence with dietary intake [RR = 0.89, 95% CI = 0.82 to 0.96, p = 0.004] but not with supplements [RR = 1.02, 95% CI = 0.94 to 1.10, p = 0.678].

The investigators found that the highest versus lowest vitamin C intake was significantly associated with a 22% lower risk of breast cancer mortality [HR = 0.78, 95% CI = 0.69 to 0.88, I2 = 2.6%].

The investigators found that the highest versus lowest vitamin C intake was significantly associated with a 19% lower risk of breast cancer recurrence [HR = 0.81, 95% CI = 0.67 to 0.99, p = 0.043, I2 = 0.0%].

The investigators concluded that higher vitamin C dietary intake is significantly associated with a reduced risk of breast cancer incidence, mortality and recurrence.

Original title:
Association of vitamin C intake with breast cancer risk and mortality: a meta-analysis of observational studies by Zhang D, Xu P, [...], Dai Z.

Link:
https://www.aging-us.com/article/103769/text

Additional information of El Mondo:
Find more information/studies on significant/cohot studies, vitamin C consumption and cancer right here.
 

Objectives:
Heated debates have been on-going about tea consumption and the incidence of cancer, especially in head and neck cancer types. Therefore, this review article (meta-analysis) has been conducted.

Does habitual tea consumption reduce risk of nasopharyngeal cancer?

Study design:
This review article included 6 articles.

Results and conclusions:
The investigators found that habitual tea consumption significantly reduced risk of nasopharyngeal cancer with 13.5% [OR = 0.865, 95% CI = 0.806 to 0.929].

The investigators concluded that habitual tea consumption is associated with prevention of nasopharyngeal cancer development. Additional studies are needed to further understand the molecular role of bioactive compound and potential health benefit of tea consumption in nasopharyngeal cancer prevention.

Original title:
The Association between Tea Consumption and Nasopharyngeal Cancer: A Systematic Review and Meta-Analysis by Okekpa SI, Basria R, […], Musa MY.

Link:
https://pubmed.ncbi.nlm.nih.gov/32856842/

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

Objectives:
The number of cancer survivors is growing rapidly worldwide, especially long-term survivors. Although a healthy diet with a high vegetable and fruit consumption is a key factor in primary cancer prevention, there is a lack of specific dietary recommendations for cancer survivors, except in the case of breast cancer [World Cancer Research Fund (WCRF)/American Institute for Cancer Research (AICR) report]. Therefore, this review article (meta-analysis) has been conducted.

Does the general recommendation to consume ≥5 servings of vegetables and fruit per day (400 g/d) meet the needs of cancer survivors?

Study design:
This review article included 28 cohort studies.

Results and conclusions:
The investigators found a high vegetable intake before diagnosis significantly reduced overall mortality in survivors of head and neck cancer with 25% [HR = 0.75, 95% CI = 0.65 to 0.87].  

The investigators found a high vegetable intake before diagnosis significantly reduced overall mortality in survivors of ovarian cancer with 22% [HR = 0.78, 95% CI = 0.66 to 0.91].  

The investigators found a high fruit intake before diagnosis significantly reduced overall mortality in survivors of ovarian cancer with 18% [HR = 0.82, 95% CI = 0.70 to 0.96].  

The investigators found the evidence was insufficient for survivors of other cancers, although these associations generally tended to be protective. Therefore, more studies are needed to clarify the association between vegetable and fruit consumption and the prognosis of these different types of cancer.

The investigators concluded the general recommendation to consume ≥5 servings of vegetables and fruit per day (400 g/d) could underestimate the needs of cancer survivors, particularly those with ovarian tumors, in which the recommendation could increase to 600 g/d (i.e., 300 g/d of vegetables and 300 g/d of fruit).

Original title:
Vegetable and Fruit Consumption and Prognosis Among Cancer Survivors: A Systematic Review and Meta-Analysis of Cohort Studies by Hurtado-Barroso S, Trius-Soler M, […], Zamora-Ros R.

Link:
https://pubmed.ncbi.nlm.nih.gov/32717747/

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

Objectives:
Isoflavones have a structure similar to 17β-estradiol, so they may be useful to postmenopausal women in preventing bone loss related to estrogen deficiency. Therefore, this review article has been conducted.

Do isoflavone supplements increase bone mineral density (BMD) in postmenopausal women?

Study design:
This review article included 63 RCTs, involving 6,427 postmenopausal women.

Isoflavone interventions were generally safe and well tolerated.

Results and conclusions:
The investigators found statistically significant differences in bone mineral density at the last follow-up visit between the two groups (isoflavones vs. control) at the lumbar spine [MD = 21.34 mg/cm², 95% CI = 8.21 to 34.47 mg/cm², p = 0.001], the femoral neck [MD = 28.88 mg/cm², 95% CI = 15.05 to 42.71 mg/cm², p 0.0001] and the distal radius [MD = 19.27 mg/cm², 95% CI = 5.65 to 32.89 mg/cm², p = 0.006].
This improved bone mineral density was found for genistein 54 mg/day and ipriflavone (a synthetic isoflavone) 600 mg/day.

The investigators concluded isoflavone interventions, genistein (54 mg/day) and ipriflavone (600 mg/day) in particular, have beneficial effects on bone mineral density outcomes and are safe in postmenopausal women. They may be considered as a complementary or alternative option in the prevention and treatment of menopause-related osteoporosis.

Original title:
Effects of Isoflavone Interventions on Bone Mineral Density in Postmenopausal Women: A Systematic Review and Meta-Analysis of Randomized Controlled Trials by Sansai K, Takuathung MN, [...], Koonrungsesomboon N.

Link:
https://pubmed.ncbi.nlm.nih.gov/32524173/

Additional information of El Mondo:
Find more information/studies on isoflavones and elderly right here.

Objectives:
It is unclear how dietary intake influences the ovarian cancer. Therefore, this review article (meta-analysis) has been conducted.

Is there a relationship between dietary intake of different nutrients/food groups and ovarian cancer risk?

Study design:
This review article included 97 cohort studies.

Results and conclusions:
The investigators found no significant association between dietary intake and risk of ovarian cancer.

The investigators found in subgroup analyses that dietary intake of green leafy vegetables significantly reduced risk of ovarian cancer with 9% [RR = 0.91, 95% CI = 0.85 to 0.98].

The investigators found in subgroup analyses that dietary intake of allium vegetables significantly reduced risk of ovarian cancer with 21% [RR = 0.79, 95% CI = 0.64 to 0.96].

The investigators found in subgroup analyses that dietary intake of fiber significantly reduced risk of ovarian cancer with 11% [RR = 0.89, 95% CI = 0.81 to 0.98].

The investigators found in subgroup analyses that dietary intake of flavonoids significantly reduced risk of ovarian cancer with 17% [RR = 0.83, 95% CI = 0.78 to 0.89].

The investigators found in subgroup analyses that dietary intake of green tea significantly reduced risk of ovarian cancer with 39% [RR = 0.61, 95% CI = 0.49 to 0.76].

The investigators found in subgroup analyses that dietary intake of tota fat significantly increased risk of ovarian cancer with 10% [RR = 1.10, 95% CI = 1.02 to 1.18].

The investigators found in subgroup analyses that dietary intake of saturated fat significantly increased risk of ovarian cancer with 11% [RR = 1.11, 95% CI = 1.01 to 1.22].

The investigators found in subgroup analyses that dietary intake of saturated fatty acid significantly increased risk of ovarian cancer with 19% [RR = 1.19, 95% CI = 1.04 to 1.36].

The investigators found in subgroup analyses that dietary intake of cholesterol significantly increased risk of ovarian cancer with 13% [RR = 1.13, 95% CI = 1.04 to 1.22].

The investigators found in subgroup analyses that dietary intake of retinol (vitamin A) significantly increased risk of ovarian cancer with 14% [RR = 1.14, 95% CI = 1.00 to 1.30].

The investigators found, in addition, acrylamide, nitrate, water disinfectants and polychlorinated biphenyls were significantly associated with an increased risk of ovarian cancer.

The investigators concluded that dietary intakes of green leafy vegetables, allium vegetables, fiber, flavonoids and green tea reduce ovarian cancer.

Original title:
Association between dietary intake and risk of ovarian cancer: a systematic review and meta-analysis by Khodavandi A, Alizadeh F and Razis AFA.

Link:
https://pubmed.ncbi.nlm.nih.gov/32661683/

Additional information of El Mondo:
Find more information/studies on different food groups and 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 (meta-analysis) has been conducted.

Do dietary carotenoid (β-cryptoxanthin, α-carotene, β-carotene and lutein and zeaxanthin) intakes or circulating carotenoid concentrations reduce bladder cancer risk in men and women?

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

Results and conclusions:
The investigators found no association for the highest compared with the lowest category of carotenoid dietary intake and reduced risk of bladder cancer [RR = 0.88, 95% CI = 0.76 to 1.03].
No association 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 no association for the highest compared with the lowest category of circulating carotenoid concentrations and reduced risk of bladder cancer [RR = 0.36, 95% CI = 0.12 to 1.07].

The investigators found for the highest compared with the lowest category of circulating lutein and zeaxanthin concentrations a significantly reduced risk of 47% for bladder cancer [RR = 0.53, 95% CI = 0.33 to 0.84].
Significant 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://pubmed.ncbi.nlm.nih.gov/31800007/

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

Objectives:
A growing number of epidemiological studies have suggested a possible association between long-chain omega-3 polyunsaturated fatty acid (PUFA) intake and the risk of cancers, but the results have been inconsistent. Therefore, this review article (meta-analysis) has been conducted.

Does dietary intake of omega-3 PUFAs reduce digestive system cancers?

Study design:
This review article included 8 case-control studies and 17 cohort studies, involving 1,247,271 participants and 23,173 patients with digestive system cancers.

Visual inspection of funnel plots and the Begg's and Egger's tests revealed no evidence of publication bias.

Results and conclusions:
The investigators found the risk of digestive system cancers significantly decreased by 17% in individuals who consumed omega-3 PUFAs [RR = 0.83, 95% CI = 0.76 to 0.91].

The investigators found the risk estimates of digestive system cancers varied by cancer sites, study location, study design, type of omega-3 PUFAs and other confounders (smoking, alcohol consumption, body mass index and physical activity).

The investigators concluded omega-3 PUFA is a healthy dietary component for the prevention of digestive system cancers. Cancer incidence decreases with increasing omega-3 PUFAs intake for most digestive system cancer sites. The relation between omega-3 PUFAs and digestive system cancers RR is similar among different populations.

Original title:
Omega-3 PUFA Intake and the Risk of Digestive System Cancers: A Meta-Analysis of Observational Studies by Jian J, Zhang and Zhao L.

Link:
https://pubmed.ncbi.nlm.nih.gov/32384489/

Additional information of El Mondo:
Find more information/studies on omega-3 PUFAs and cancer right here.

Objectives:
Has oral supplementation of vitamin B (vitamins B1, B6, B12 and folic acid alone or combined) preventive effect on cognitive decline in cognitively unimpaired individuals?

Study design:
This review article included 20 RCTs, ranging from 23 to 2,919 participants per study, with a total of 12,697 participants.
8 of these 20 RCTs were deemed appropriate for the meta-analysis.

Results and conclusions:
The investigators found meta-analysis did not yield a significant overall effect of supplementation with vitamin B on cognitive function [SMD = 0.02, 95% CI = -0.034 to 0.08]. A sensitivity analysis focusing on specific risk factors did not alter this result.
Some studies reported isolated significant effects of the intervention on secondary outcomes. However, these findings were outnumbered by the number of cognitive tests that did not yield significant effects.

The investigators concluded there is no overall evidence that oral vitamin B supplementation prevent cognitive decline in cognitively unimpaired individuals. The results of this review do not provide evidence that population groups with certain risk factors would profit more from the intervention than others.

Original title:
Vitamin B-Can It Prevent Cognitive Decline? A Systematic Review and Meta-Analysis by Behrens A, Graessel E, [...], Donath C.

Link:
https://systematicreviewsjournal.biomedcentral.com/articles/10.1186/s13643-020-01378-7

Additional information of El Mondo:
Find more information/studies on vitamins B1, B6, B12 and folic acid and dementia right here.

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:
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:
Previous studies did not draw a consistent conclusion about the effects of vitamin K combined with vitamin D on human skeletal quality. Therefore, this review article has been conducted.

Does vitamin K combined with vitamin D supplementation increase bone mineral density (BMD)?

Study design:
This review article included 8 RCTs with a total of 971 participants.

Results and conclusions:
The investigators found vitamin K combined with vitamin D supplementation significantly increased total bone mineral density (BMD) [pooled effect size = 0.316, 95% CI = 0.031 to 0.601].

The investigators found vitamin K combined with vitamin D supplementation significantly decreased levels of undercarboxylated osteocalcin [effect size = -0.945, 95% CI = -1.113 to -0.778].

The investigators found simultaneously, subgroup analysis showed that K2 or vitamin K (not specified) supplement less than 500 μg/d, when combined with vitamin D significantly increased total bone mineral density compared with the control group fed a normal diet or the group with no treatment [effect size = 0.479, 95% CI = 0.101 to 0.858 and effect size = 0.570, 95% CI = 0.196 to 0.945, respectively).

The investigators concluded the combination of vitamin K and D supplement increases the total bone mineral density (BMD) and decreases levels of undercarboxylated osteocalcin and a more favorable effect is expected when less than 500 μg/d vitamin K2 is used.

Original title:
The combination effect of vitamin K and vitamin D on human bone quality: a meta-analysis of randomized controlled trials by Kuang X, Liu C, […], Li D.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/32219282

Additional information of El Mondo:
Find more information/studies on elderly, vitamin D and K right here.

Undercarboxylated osteocalcin represents inadequately carboxylated osteocalcin and this fraction increases with vitamin K insufficiency.

Objectives:
Is there a causal relationship between dietary intake of dairy products and a positive effect on bone mineral density (BMD) in healthy postmenopausal women?

Study design:
This review article included 6 RCTs with a total of 618 participants. Milk was the main dairy product used in the trials.

Results and conclusions:
The investigators found there was a significant association between dairy product consumption and bone mineral density of the lumbar spine [SMD = 0.21, 95% CI = 0.05 to 0.37, p = 0.009], femoral neck [SMD = 0.36, 95% CI = 0.19 to 0.53, p  0.001], total hip [SMD = 0.37, 95% CI = 0.20 to 0.55, p  0.001] and total body [SMD = 0.58, 95% CI = 0.39 to 0.77, p  0.001].

The investigators found subgroup analysis showed a positive effect of dairy product consumption on the bone mineral density of the total hip starting from 12 months and the femoral neck starting from 18 months. There was also a positive association with the bone mineral density in the 4 sites in people living in low-calcium intake countries.

The investigators concluded that there is a causal relationship between dietary intake of dairy products, particularly milk during at least 12 months and a positive effect on bone mineral density (BMD) in healthy postmenopausal women. Therefore, dairy product consumption should be considered an effective public health measure to prevent osteoporosis in postmenopausal women.

Original title:
Effects of dairy products on bone mineral density in healthy postmenopausal women: a systematic review and meta-analysis of randomized controlled trials by Shi Y, Zhan Y, [...], Jiang Y.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/32185512

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

Menopause is the point when a woman no longer has menstrual periods for at least 12 months. Postmenopause is the stage after menopause.

Objectives:
Does a high LDL cholesterol level (bad cholesterol) increase risk of Alzheimer's disease (AD)?

Study design:
This review article included 26 case-control studies involving 7,033 participants (2,266 Alzheimer's disease patients and 4,767 non-dementia controls).

There was no significant evidence of publication bias according to the results of Egger's test [p = 0.084].

Results and conclusions:
The investigators found results from the meta-analysis of 26 studies revealed higher levels of LDL cholesterol (>121 mg/dL) in Alzheimer's disease than that of non-dementia controls [SMD = 0.35, 95% CI = 0.12 to 0.58, p 0.01], which was consistent with the results of the fixed-effect model [SMD = 0.16, 95% CI = 0.10 to 0.22, p 0.01].
Sensitivity analyses showed that no single study exerted substantial influence on the pooled effect size after sequentially omitting a study.

The investigators found subgroup analysis of age showed LDL cholesterol levels in Alzheimer's disease patients aged 60-70 were higher than that of non-dementia [60 ≤ age 70: SMD = 0.80, 95% CI = 0.23 to 1.37, p 0.01].  

The investigators concluded that elevated concentration of LDL cholesterol (>121 mg/dL) is a risk factor for Alzheimer's disease. This strong association is significant in patients with Alzheimer's disease aged 60-70 years, but vanishes with increasing age. This review article provides a promising strategy for reducing the risk of Alzheimer's disease in patients with hyperlipidemia, which may be achieved by regulating LDL cholesterol concentration between 103.9 and 121 mg/dL with statins. Prospective studies that exclude potential confounders, more scientific design and adequate long-term follow-up are needed to validate this hypothesis.

Original title:
Low-Density Lipoprotein Cholesterol and Alzheimer's Disease: A Systematic Review and Meta-Analysis by Zhou Z, Liang Y, […], Zhao M.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7002548/

Additional information of El Mondo:
Find more information/studies on cholesterol and Alzheimer's disease 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:
Several epidemiological studies have been performed to evaluate the association of dietary intake of vitamin C-oriented foods (DIVCF) with risk of fracture and bone mineral density (BMD) loss, but the results remain controversial. Therefore, this review article has been conducted.

Does dietary intake of vitamin C-oriented foods decrease risk of fracture and bone mineral density loss?

Study design:
This review article included 4 cohort studies, 11 case-control studies and 2 cross-sectional studies with a total of 19,484 subjects.

The studies received a quality score of ≥5, indicating that the methodological quality of the studies was generally good.

No evidence of publication bias was found in the evaluation of dietary intake of vitamin C-oriented foods and the risk of hip fracture.

Results and conclusions:
The investigators found that the people with a higher dietary intake of vitamin C-oriented foods had a significantly 34% [RR = 0.66, 95% CI = 0.47 to 0.94, I2 = 79.5%, p = 0.000] lower risk of hip fracture.

The investigators found that the people with a higher dietary intake of vitamin C-oriented foods had a significantly 42% [RR = 0.58, 95% CI = 0.38 to 0.89] lower risk of hip fracture in case-control studies.
However, this reduced risk was not significant in cohort studies [RR = 0.92, 95% CI = 0.59 to 1.44]. 

The investigators found that the people with a higher dietary intake of vitamin C-oriented foods had a significantly 34% [RR = 0.66, 95% CI = 0.48 to 0.92] lower risk of osteoporosis.

The investigators found higher dietary intake of vitamin C-oriented foods was negatively associated with the risk of bone mineral density loss at the lumbar spine [pooled r = 0.15, 95% CI = 0.09 to 0.23] and at the femoral neck [pooled r = 0.20, 95% CI = 0.11 to 0.34].

The investigators concluded that higher dietary intake of vitamin C-oriented foods reduces the risk of hip fracture, osteoporosis and bone mineral density loss, suggesting that people should consume more vitamin C to decrease the risk of hip fracture, osteoporosis and bone mineral density loss, particularly lumbar spine and femoral neck.

Original title:
Can Dietary Intake of Vitamin C-Oriented Foods Reduce the Risk of Osteoporosis, Fracture, and BMD Loss? Systematic Review With Meta-Analyses of Recent Studies by Zeng LF, Luo MH, […], Liu J.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7008177/

Additional information of El Mondo:
Find more information/studies on vitamin C and elderly right here.
 

Objectives:
Current evidence on associations between intakes of linoleic acid (LA), the predominant n-6 (ω-6) fatty acid and mortality is inconsistent and has not been summarized by a systematic review and meta-analysis. Therefore, this review article has been conducted.

Does higher linoleic acid intake, assessed by dietary surveys or biomarkers decrease mortality from all causes, cardiovascular disease (CVD) and cancer?

Study design:
This review article included 44 prospective cohort studies with 811,069 participants with dietary intake assessment (170,076 all-cause, 50,786 cardiovascular disease and 59,684 cancer deaths) and 65,411 participants with biomarker measurements (9,758 all-cause, 6,492 cardiovascular disease and 1,719 cancer deaths).

Meta-regressions suggested baseline age and dietary assessment methods as potential sources of heterogeneity for the association between linoleic acid and total mortality.

Results and conclusions:
The investigators found when compared with the lowest categories of dietary linoleic acid intake, that the highest categories of dietary linoleic acid intake significantly reduced total mortality risk with 13% [pooled RR = 0.87, 95% CI = 0.81 to 0.94, I2 = 67.9%].

The investigators found when compared with the lowest categories of dietary linoleic acid intake, that the highest categories of dietary linoleic acid intake significantly reduced cardiovascular disease mortality risk with 13% [pooled RR = 0.87, 95% CI = 0.82 to 0.92, I2 = 3.7%].

The investigators found when compared with the lowest categories of dietary linoleic acid intake, that the highest categories of dietary linoleic acid intake significantly reduced cancer mortality risk with 11% [pooled RR = 0.89, 95% CI = 0.85 to 0.93, I2 = 0%].

The investigators found for each standard deviation increment in linoleic acid concentrations in adipose tissue/blood compartments a significantly reduced total mortality risk of 9% [pooled RR = 0.91, 95% CI = 0.87 to 0.95, I2 = 64.1%].

The investigators found for each standard deviation increment in linoleic acid concentrations in adipose tissue/blood compartments a significantly reduced cardiovascular disease mortality risk of 11% [pooled RR = 0.89, 95% CI = 0.85 to 0.94, I2 = 28.9%].

The investigators found for each standard deviation increment in linoleic acid concentrations in adipose tissue/blood compartments a significantly reduced cancer mortality risk of 9% [pooled RR = 0.91, 95% CI = 0.84 to 0.98, I2 = 26.3%].

The investigators concluded higher linoleic acid intake, assessed by dietary surveys or biomarkers, reduces risk of mortality from all causes, cardiovascular disease and cancer. These data support the potential long-term benefits of PUFA intake in lowering the risk of cardiovascular disease and premature death.

Original title:
Dietary intake and biomarkers of linoleic acid and mortality: systematic review and meta-analysis of prospective cohort studies by Li J, Guasch-Ferré M, […], Hu FB.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/32020162

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Find more information/studies on linoleic acid intake and mortality right here.
Linoleic acid is a PUFA.