Nutrition and health

Objectives:
Epidemiological evidences regarding the association between physical activity and the risk of lung cancer are still controversial. Therefore, this review article has been conducted.

Does physical activity reduce risk of lung cancer?

Study design:
This review article included 20 cohort studies with a total of 2,965,811 participants and 31,807 lung cancer cases.

The study population were adults with age of >18 years.
Most studies were adjusted for major confounders including age, sex, smoking status and body mass index, etc.

The quality scores ranged from 5 to 9 with a median score of 8.
3 studies were evaluated with a score of 7 and others with a score of ≥7. Thus, the majority of the studies included in the meta-analysis were assessed as high-quality studies.

There might be little indication of publication bias in this meta-analysis.

Results and conclusions:
The investigators found compared with the low level of physical activity, the high level of physical activity significantly reduced risk of lung cancer with 17% [pooled RR = 0.83, 95% CI = 0.77 to 0.90, I2 = 62.6%, p heterogeneity 0.001].

The investigators found in subgroup analyses, compared with the low level of physical activity, the high level of physical activity significantly reduced risk of lung cancer among women with 10% [pooled RR = 0.90, 95% CI = 0.82 to 0.99].

The investigators found in subgroup analyses compared with the low level of physical activity, the high level of physical activity significantly reduced risk of lung cancer among men with 19% [pooled RR = 0.81, 95% CI = 0.73 to 0.90].

The investigators found smokers with a high level of physical activity were associated with a 10% lower risk for lung cancer [RR = 0.90, 95% CI = 0.84 to 0.97], while the association was not significant among non-smokers [RR = 0.95, 95% CI = 0.88 to 1.03].

Subgroups analysis stratified by whether the studies adjusted for smoking intensity and durations yielded the same magnitude of RR.

However, the RR for subgroups without adjustment for dietary factors was 0.74 [95% CI = 0.71 to 0.77], which was significantly lower than that with dietary factors adjusted [RR = 0.89, 95% CI = 0.84 to 0.95].

The investigators found in sensitivity analyses, the pooled RRs ranged from 0.82 [95% CI = 0.76 to 0.89] to 0.86 [95% CI = 0.81 to 0.92]. The trend was generally similar with the overall analysis.

The investigators concluded a high level of physical activity reduces risk of lung cancer among smokers. Large interventional studies are expected to further verify these findings. If the inverse association, as well as the effect modification by smoking status, reflects a causal relation, future precision prevention of lung cancer by increased physical activity may be more effective when targeting to smokers rather than non-smokers.

Original title:
Association Between Physical Activity and Lower Risk of Lung Cancer: A Meta-Analysis of Cohort Studies by Liu Y, Li Y, […], Fan XX.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6349707/

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Objectives:
Taurine is central to many physiological processes, some of which are augmented by exogenous supply and have the potential to facilitate endurance performance; however, its independent effects on performance have not been systematically analyzed. Therefore, this review article has been conducted.

Does supplementation of taurine improve human endurance performance?

Study design:
This review article included 10 peer-reviewed articles. A sub-analysis of time-to-exhaustion (TTE) trials (n = 7) was also performed.

The doses of taurine ranged from 1 to 6 g/day and were provided in single doses and for up to 2 weeks among a range of subjects.

Results and conclusions:
The investigators found that taurine supplementation significantly improved overall endurance performance [Hedges' g = 0.40, 95% CI = 0.12-0.67, p = 0.004], which was similar in TTE trials [Hedges' g = 0.43, 95% CI = 0.12-0.75, p = 0.007].

The investigators found no differences between acute or chronic supplementation for the full sample [p = 0.897] or the TTE group [p = 0.896].

The investigators found that the dose of taurine did not moderate its effect on endurance performance [p > 0.05].

The investigators concluded that human endurance performance can be improved by orally ingesting a single dose of taurine in varying amounts (1-6 g).

Original title:
The Effects of an Oral Taurine Dose and Supplementation Period on Endurance Exercise Performance in Humans: A Meta-Analysis by Waldron M, Patterson SD, […], Jeffries O.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29546641

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Objectives:
Findings from observational studies on the associations between vitamin E intake and stroke risk remain controversial and the dose-response relationship between vitamin E intake and risk of stroke remains to be determined. Therefore, this review article has been conducted.

Does dietary vitamin E intake reduce risk of stroke?

Study design:
This review article included 9 prospective cohort studies involving 3,284 cases of stroke among 220,371 participants.

Results and conclusions:
The investigators found high dietary vitamin E intake significantly reduced risk of overall stroke with 17% [RR = 0.83, 95% CI = 0.73 to 0.94].
Omission of any single study (=sensitivity analysis) did not alter the summary result.

The investigators found high dietary vitamin E intake significantly reduced risk of overall stroke with 16% [RR = 0.84, 95% CI = 0.72 to 0.91] among individuals who were followed-up for 10 years.

The investigators found a non-linear association between dietary vitamin E intake and stroke risk [p = 0.0249].

The investigators concluded that a higher dietary vitamin E intake is associated with a lower stroke risk.

Original title:
Vitamin E intake and risk of stroke: a meta-analysis by Cheng P, Wang L, [...], Zhu J.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/30401005

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Objectives:
Medium-chain saturated fatty acids (MCFAs) may affect circulating lipids and lipoproteins differently than long-chain saturated fatty acids (LCSFAs), but the results from human intervention trials have been equivocal. Therefore, this review article has been conducted.

Have medium-chain saturated fatty acids (MCFAs) and long-chain saturated fatty acids (LCSFAs) differential impacts on blood lipids and lipoproteins in humans?

Study design:
This review article included 11 crossover and 1 parallel trial with a total of 299 participants [weighted mean ± SD age: 38 ± 3 y; weighted mean ± SD body mass index (kg/m²): 24 ± 2]

There was no evidence of statistical heterogeneity for HDL cholesterol, apoA-I and triglyceride concentrations. However, significant heterogeneity was observed for the total cholesterol [I2 = 49%] and LDL cholesterol analysis [I2 = 58%].

Results and conclusions:
The investigators found diets enriched with medium-chain saturated fatty acids led to significantly higher HDL cholesterol (good cholesterol) concentrations than diets enriched with long-chain saturated fatty acids [MD = 0.11 mmol/L, 95% CI = 0.07 to 0.15 mmol/L] with no effect on triglyceride, LDL cholesterol (bad cholesterol) and total cholesterol concentrations.

The investigators found consumption of diets rich in medium-chain saturated fatty acids significantly increased apolipoprotein A-I (apoA-I) concentrations compared with diets rich in long-chain saturated fatty acids [MD = 0.08 g/L, 95% CI = 0.02 to 0.14 g/L].  

The investigators concluded diets enriched with medium-chain saturated fatty acids lead to higher HDL cholesterol concentrations and apolipoprotein A-I (apoA-I) concentrations than diets enriched with long-chain saturated fatty acids. However, further investigations are warranted to elucidate the mechanism by which the lipid profile is altered.

Original title:
Differential effects of medium- and long-chain saturated fatty acids on blood lipid profile: a systematic review and meta-analysis by Panth N, Abbott KA, […], Garg ML.

Link:
https://academic.oup.com/ajcn/article-abstract/108/4/675/5100313?redirectedFrom=fulltext

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Medium-chain saturated fatty acids (MCFAs) have approximately 6 to 12 carbon atoms in the chain. Coconut oil, palm kernel oil and coconut milk are by far the foods with the highest amounts of medium-chain saturated fatty acids.

Apolipoprotein AI (apo AI) is the major apoprotein of HDL and its serum concentration also correlates inversely with the risk for coronary heart disease (CHD).

 

Objectives:
Is there a relationship between different types of potato consumption and risk of all-cause mortality, coronary heart disease (CHD), stroke, type 2 diabetes (T2D), colorectal cancer (CRC) and hypertension?

Study design:
This review article included 28 reports.

The quality of evidence was rated mostly low (moderate quality of evidence for the risk-associations of French-fries).

Results and conclusions:
The investigators found per one daily/serving (150 g/day) increase of total potato consumption did not associate with:
-all-cause mortality [RR = 0.88, 95% CI = 0.69-1.12];
-coronary heart disease [RR = 1.03, 95% CI = 0.96-1.09];
-stroke [RR = 0.98, 95% CI = 0.93-1.03] and;
-colorectal cancer [RR = 1.05, 95% CI = 0.92-1.20].

The investigators found consumption of one daily/serving (150 g/day) of boiled/baked/mashed-potatoes was also not associated with risk of hypertension [RR = 1.08, 95% CI = 0.96-1.21].
No association because RR of 1 was found in the 95% CI of 0.96 to 1.21. RR of 1 means no risk/association.

The investigators found consumption of one daily/serving (150 g/day) of boiled/baked/mashed-potatoes significantly increased risk of type 2 diabetes with 8% [RR = 1.08, 95% CI = 1.01-1.18].
Significantly because RR of 1 was not found in the 95% CI of 1.01 to 1.18. RR of 1 means no risk/association.

The investigators found for each 150 g/day increase in French-fries consumption a significantly increased risk of type 2 diabetes with 66% [RR =1.66, 95% CI = 1.43-1.94].

The investigators found for each 150 g/day increase in French-fries consumption a significantly increased risk of hypertension with 37% [RR =1.37, 95% CI = 1.15-1.63].
Significantly means that there is an association with a 95% confidence.

The investigators concluded that 150 g/day increase in French-fries consumption is associated with an increased risk of type 2 diabetes and an increased risk of hypertension.

Original title:
Potatoes and risk of chronic disease: a systematic review and dose-response meta-analysis by Schwingshackl L, Schwedhelm C, […], Boeing H.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29987352

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Objectives:
Is there a relationship between step count and changes in blood pressure (BP) in healthy adults?

Study design:
This review article included 14 trials involving healthy adults and an intervention in the form of brisk walking with a pedometer.

Net changes in blood pressure and step count in each trial were calculated and pooled. In addition, the pooled net changes of two categories (trials that achieved walking 10,000 steps a day and those that did not) were compared.

Results and conclusions:
The investigators found that pooled net changes in blood pressure improved significantly [systolic blood pressure = -3.1 mmHg and diastolic blood pressure = -1.6 mmHg].

The investigators found, however, when the trials were categorized depending on whether they achieved walking 10,000 steps a day, the pooled net change in systolic blood pressure and diastolic blood pressure did not differ significantly between both groups of subjects.

The investigators found the meta-regression analyses indicated that net change in systolic blood pressure was significantly associated with an increased step count (e.g., systolic blood pressure is expected to decrease approximately 4 mmHg if increased step count by 2000 steps a day).
However, net change in systolic blood pressure was not associated with the step count in an intervention group following the intervention.

The investigators concluded that there is no evidence that walking 10,000 steps a day lowers the blood pressure to any marked degree in healthy adults. In order to reduce systolic blood pressure by walking with a pedometer, one should be mindful of increasing one's step count to 20,000 steps per day.

Original title:
The required step count for a reduction in blood pressure: a systematic review and meta-analysis by Igarashi Y, Akazawa N and Maeda S.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/30127487

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Objectives:
Intervention studies suggest that incorporating walnuts into the diet may improve blood lipids without promoting weight gain. Therefore, this review article has been conducted.

Does a diet with walnuts improve blood lipids profile (such as cholesterol and triglycerides) without promoting weight gain?

Study design:
This review article included 26 clinical trials with a total of 1,059 participants.
Weighted mean differences (WMDs) were used.

Results and conclusions:
The investigators found compared with control group, a walnut-enriched diet significantly reduced total blood cholestrerol level with 6.99 mg/dL [95% CI = -9.39 to -4.58 mg/dL, p 0.001; 3.25% greater reduction].

The investigators found compared with control group, a walnut-enriched diet significantly reduced low-density lipoprotein (LDL) cholesterol level with 5.51 mg/dL [95% CI = -7.72 to -3.29 mg/dL, p 0.001; 3.73% greater reduction].

The investigators found compared with control group, a walnut-enriched diet significantly reduced triglyceride concentrations with 4.69 mg/dL [WMD = -4.69 mg/dL, 95% CI = -8.93 to -0.45 mg/dL, p = 0.03; 5.52% greater reduction].  

The investigators found more pronounced reductions in blood lipids were observed when walnut interventions were compared with American and Western diets [WMD for total blood cholestrerol level = -12.30, 95% CI = -23.17 to -1.43] and for LDL blood cholestrerol level = -8.28, 95% CI = -13.04 to -3.51, p 0.001].

The investigators found apolipoprotein B was also reduced significantly more on walnut-enriched diet compared with control group [WMD = -3.74 mg/dL, 95% CI = -6.51 to -0.97 mg/dL, p = 0.008].

The investigators found a trend towards a reduction was observed for apolipoprotein A [WMD = -2.91, 95% CI = -5.98 to 0.08, p = 0.057].

The investigators found, however, walnut-enriched diet did not lead to significant differences in weight change compared with control diet [WMD = -0.12 kg, 95% CI = -2.12 to 1.88, p = 0.90], systolic blood pressure [WMD = -0.72 mmHg, 95% CI = -2.75 to 1.30, p = 0.48] or diastolic blood pressure [WMD = -0.10 mmHg, 95% CI = -1.49 to 1.30, p = 0.88].

The investigators concluded that walnut-enriched diet improves total and LDL cholesterol levels (bad cholesterol), apolipoprotein B levels and triglyceride levels without adversely affecting body weight or blood pressure.

Original title:
Effects of walnut consumption on blood lipids and other cardiovascular risk factors: an updated meta-analysis and systematic review of controlled trials by Guasch-Ferré M, Li J, […], Tobias DK.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29931130

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Persons with atherosclerosis often have an elevated total cholesterol level, an elevated LDL cholesterol level, an elevated triglyceride level and an elevated apolipoprotein B level.

Persons with atherosclerosis are advised to choose products/meals with maximum 30 En% fat, maximum 7 En% saturated fat, maximum 0.2 gram salt per 100 kcal and minimum 1.5 grams fiber per 100 kcal. Check here which products/meals are suitable for persons with atherosclerosis.
 

Objectives:
The association of high sodium intake with risk of stroke has been accepted. But considering the proposed J/U-shaped association between sodium intake and risk of all-cause mortality, the shape of the dose-response relationship has not been determined yet. Therefore, this review article has been conducted.

Is there a dose-response association of dietary sodium and sodium-to-potassium ratio with risk of stroke in adults aged 18 years or older?

Study design:
This review article included 14 prospective cohort studies, 1 case-cohort study and 1 case-control study with a total of 261,732 participants, of which 10,150 cases of stroke.

Results and conclusions:
The investigators found a significantly increased risk of 6% [pooled RR = 1.06, 95% CI = 1.02 to 1.10, I2 = 60%, n = 14 studies] for stroke for a 1 gr/d increment in dietary sodium intake.

The investigators found a significantly increased risk of 22% [pooled RR = 1.22, 95% CI = 1.04 to 1.41, I2 = 60%, n = 5 studies] for stroke for a one-unit increment in dietary sodium-to-potassium ratio (mmol/mmol).

The investigators found the risk of stroke increased linearly with increasing dietary sodium intake and also along with the increase in dietary sodium-to-potassium ratio.

The investigators found no evidence of a J/U-shaped association in the analyses of total stroke, stroke incidence and stroke mortality.

The investigators found high sodium intake was associated with a somewhat worse prognosis among Asian countries as compared to westerns.

The investigators concluded that higher dietary sodium intake and higher dietary sodium-to-potassium ratio are associated with a higher risk of stroke in adults aged 18 years or older. Reducing dietary sodium-to-potassium ratio can be considered as a supplementary approach in parallel with the decrease in sodium intake in order to decrease stroke risk.

Original title:
Dietary sodium, sodium-to-potassium ratio, and risk of stroke: A systematic review and nonlinear dose-response meta-analysis by Jayedi A, Ghomashi F, […], Shab-Bidar S.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29907351

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Sodium is a component of salt. Thus, a high sodium intake means a high salt intake.
A high salt diet means, practically, a diet with a lot of products with minimum 0.3 gram salt per 100 kcal.

A low salt diet means, practically, a diet with a lot of products with maximum 0.2 gram salt per 100 kcal. These products meet a low salt diet.

Objectives:
N-3 polyunsaturated fatty acids (PUFA) have been postulated to have an anti-arrhythmic effect on postoperative atrial fibrillation (POAF), with conflicting results among studies. Therefore, this review article has been conducted.

Do n-3 polyunsaturated fatty acids reduce risk of postoperative atrial fibrillation among patients undergoing cardiac surgery?

Study design:
This review article included 4 studies with 3,570 patients.
The funnel plot and fail-safe number suggested insignificant publication bias.

Results and conclusions:
The investigators found n-3 polyunsaturated fatty acids significantly reduced risk of postoperative atrial fibrillation with 16% [RR = 0.84, 95% CI = 0.73-0.98, p = 0.03].
Significantly means it can be said with a 95% confidence that n-3 polyunsaturated fatty acids really reduced the risk of postoperative atrial fibrillation with 16%. 

The investigators found in subgroup analyses EPA:DHA 1 significantly reduced risk of postoperative atrial fibrillation with 49% [RR = 0.51, 95% CI = 0.36-0.73, p = 0.0003].

The investigators found in subgroup analyses, when placebo was usual care, n-3 polyunsaturated fatty acids significantly reduced risk of postoperative atrial fibrillation with 41% [RR = 0.59, 95% CI = 0.44-0.80, p = 0.0005].

The investigators found in subgroup analyses, n-3 polyunsaturated fatty acids significantly reduced risk of postoperative atrial fibrillation with 32% after coronary artery bypass grafting (CABG) [RR = 0.68, 95% CI = 0.47-0.97, p = 0.03].

The investigators concluded that n-3 polyunsaturated fatty acids (PUFA), particularly at EPA/DHA ratio of  1 reduce risk of postoperative atrial fibrillation after coronary artery bypass grafting (CABG). Further studies are needed to confirm the effect of PUFA on postoperative atrial fibrillation and to assess the proper use of PUFA against postoperative atrial fibrillation.

Original title:
N-3 polyunsaturated fatty acids for prevention of postoperative atrial fibrillation: updated meta-analysis and systematic review by Wang H, Chen J and Zhao L.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29380237

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Objectives:
Oxidative stress and inflammation are key parameters in developing metabolic disorders. Hence, antioxidant intake might be an appropriate approach. Several studies have evaluated the effect of coenzyme Q10 (CoQ10) supplementation on lipid profile among patients with metabolic diseases, though findings are controversial. Therefore, this review article has been conducted.

Does coenzyme Q10 supplementation improve lipid profile of patients with metabolic disorders?

Study design:
This review article included 21 RCTs with a total of 514 patients with metabolic disorders in the coenzyme Q10 supplementation group and 525 patients with metabolic disorders in the non-coenzyme Q10 supplementation group (control group).

Results and conclusions:
The investigators found coenzyme Q10 supplementation significantly reduced serum triglycerides levels of patients with metabolic disorders [SMD = -0.28, 95% CI = -0.56 to -0.005].

The investigators found coenzyme Q10 supplementation non-significantly reduced total-cholesterol levels of patients with metabolic disorders [SMD = -0.07, 95% CI = -0.45 to 0.31].

The investigators found coenzyme Q10 supplementation non-significantly increased LDL-cholesterol (bad cholesterol) levels of patients with metabolic disorders [SMD = 0.04, 95% CI = -0.27 to 0.36].

The investigators found coenzyme Q10 supplementation non-significantly increased HDL-cholesterol (good cholesterol) levels of patients with metabolic disorders [SMD = 0.10, 95% CI = -0.32 to 0.51].

The investigators concluded that coenzyme Q10 supplementation reduces serum triglycerides levels of patients with metabolic disorders. However, it has no effects on cholesterol levels.  

Original title:
The effects of coenzyme Q10 supplementation on lipid profiles among patients with metabolic diseases: a systematic review and meta-analysis of randomized controlled trials by Sharifi N, Tabrizi R, […], Asemi Z.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29623830

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A metabolic disorder occurs when the metabolism process fails and causes the body to have either too much or too little of the essential substances, namely carbohydrates, aminoacids, fatty acids and organic acids needed to stay healthy.

Metabolic disorders can take many forms. This includes:

• a disease in the liver, pancreas, endocrine glands or other organs involved in metabolism
• nutritional deficiencies
• a missing enzyme or vitamin that’s necessary for an important chemical reaction
• abnormal chemical reactions that hinder metabolic processes

Objectives:
Older adults experience age-related physiological changes that affect body weight and body composition. In general, nutrition and exercise have been identified as potent stimulators of protein synthesis in skeletal muscle. Milk proteins are excellent sources of all the essential amino acids and may represent an ideal protein source to promote muscle anabolism in older adults undergoing resistance training. However, several randomized control trials (RCTs) have yielded mixed results on the effects of milk proteins supplementation in combination with resistance training on body weight and composition. Therefore, this review article has been conducted.

Does supplementation of milk protein alone or in combination with resistance training, increase fat-free mass in older adults (age ≥ 60 years)?

Study design:
This review article included 10 RCTs involving 574 participants (mean age range from 60 to 80.8 years).

There was no statistical evidence of publication bias among the studies.

Results and conclusions:
The investigators found overall, the combination of milk proteins supplementation and resistance training had no significant effect on fat mass [0.30, 95% CI = -0.25 to 0.86 kg] or body weight [1.02, 95% CI = -0.01 to 2.04 kg].

The investigators found, however, a positive effect of milk proteins supplementation paired with resistance training on fat-free mass [0.74, 95% CI = 0.30 to 1.17 kg].

The investigators found greater fat-free mass gains were observed in studies that included more than 55 participants [0.73, 95% CI = 0.30 to 1.16 kg] and in studies that enrolled participants with aging-related medical conditions [1.60, 95% CI = 0.92 to 2.28 kg].

The investigators concluded supplementation of milk protein, in combination with resistance training, is effective to elicit fat-free mass gain in older adults (age ≥ 60 years).

Original title:
Effects of Milk Proteins Supplementation in Older Adults Undergoing Resistance Training: A Meta-Analysis of Randomized Control Trials by Hidayat K, Chen GC, […], Qin LQ.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29380851

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Objectives:
What are the effects of olive oil consumption compared with other plant oils on blood lipids?

Study design:
This review article included 27 RCTs, comprising 1,089 participantes.

Results and conclusions:
The investigators found compared to other plant oils, HDL cholesterol levels (good cholesterol) increased significantly more for olive oil consumption [WMD = 1.37 mg/dL, 95% CI = 0.4 to 2.36].

The investigators found, however, olive oil consumption reduced total cholesterol levels [WMD = 6.27 mg/dL, 95% CI = 2.8 to 10.6], LDL cholesterol levels (bad cholesterol) [WMD = 4.2 mg/dL, 95% CI = 1.4 to 7.01] and triglyceride levels [WMD = 4.31 mg/dL, 95% CI = 0.5 to 8.12] significantly less than other plant oils.

The investigators found that there were no significant effects on Apo lipoprotein A1 and Apo lipoprotein B.

The investigators concluded that olive oil consumption decreases serum total cholesterol, LDL cholesterol and triglyceride levels less but increases HDL cholesterol levels more than other plant oils.

Original title:
Comparison of blood lipid-lowering effects of olive oil and other plant oils: A systematic review and meta-analysis of 27 randomized placebo-controlled clinical trials by Ghobadi S, Hassanzadeh-Rostami Z, […], Faghih S.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29420053

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Objectives:
Individuals with mild cognitive impairment (MCI) are at high risk for developing dementia. Physical exercise is a promising intervention for cognitive decline. Systematic reviews regarding the effects of physical exercise on cognitive and psychological outcomes among MCI patients are limited and a systematic review exploring the effects of exercise modalities on the results has not been conducted. Therefore, this review article has been conducted.

Do individuals with mild cognitive impairment benefit from physical exercise?

Study design:
This review article included 11 studies. The exercise interventions can be classified into 3 types: (a) aerobic exercise, (b) resistance exercise and (c) multi-modal exercise.

Results and conclusions:
The investigators found that physical exercise had beneficial effects for global cognition [SMD = 0.30, 95% CI = 0.10-0.49, p = 0.002].

The investigators found subgroup analysis demonstrated that aerobic exercise programmes were consistently associated with medium effect size [SMD = 0.54-0.58].

The investigators found, however, the effects of physical exercise on domain-specific cognitive function and psychological outcomes in mild cognitive impairment patients remained inconclusive.

The investigators found sensitivity analysis showed that types of control exerted influence on the outcomes.

The investigators concluded that physical exercise, aerobic exercise in particular, benefits global cognition in mild cognitive impairment patients. The evidence of physical exercise on domain-specific cognitive function and psychological outcomes remains unclear, more trials with rigorous study design are necessary to provide the evidence.

Original title:
The effectiveness of physical exercise on cognitive and psychological outcomes in individuals with mild cognitive impairment: A systematic review and meta-analysis by Song D, Yu DSF, […], Lei Y.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29334638

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Objectives:
Does poultry intake reduce risk of stroke?

Study design:
This review article included 7 prospective cohort studies involving 354,718 participants.

Results and conclusions:
The investigators found for the highest versus lowest categories of poultry intake a non-significantly reduced risk of 8% for total stroke [pooled RR = 0.92, 95% CI = 0.82-1.03, I2 = 19.8%, p = 0.28].

The investigators found in subgroup analysis for the highest versus lowest categories of poultry intake, a significantly reduced risk of 14% for total stroke among US people [RR = 0.86, 95% CI = 0.77-0.95, I2 = 0.0%, p = 0.38].

The investigators found in subgroup analysis for the highest versus lowest categories of poultry intake, a significantly reduced risk of 17% for total stroke among women [RR = 0.83, 95% CI = 0.72-0.93, I2 = 0.0%, p = 0.63].

The investigators found in subgroup analysis no association between the highest poultry intake and ischemic stroke risk [RR = 0.91, 95% CI = 0.79-1.02, I2 = 0.0%, p = 0.93].

The investigators found in subgroup analysis no association between the highest poultry intake and hemorrhagic stroke risk [RR = 0.82, 95% CI = 0.59-1.04, I2 = 20.5%, p = 0.28].

The investigators found one serving per week increment in poultry intake was not associated with the risk of stroke [RR = 1.00, 95% CI = 0.96-1.03, I2 = 69.0%, p = 0.004].

The investigators found nonlinear dose-response meta-analysis showed a lower risk of stroke at consumption of 1 serving/week.  

The investigators concluded that 1 serving/week poultry intake reduces risk of stroke, particularly among US people and women.

Original title:
Dietary poultry intake and the risk of stroke: A dose-response meta-analysis of prospective cohort studies by Mohammadi H, Jayedi A, […], Shab-Bidar S.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29460808

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1 serving poultry corresponds to 100 gram raw poultry.
This meal provides 75 grams of poultry.
Poultry are chickens, turkeys, geese and ducks.

Objectives:
New studies indicate that resveratrol can significantly reduce plasma lipids, but the result of randomized clinical trials (RCTs) on resveratrol effect and the serum lipid profile are contradictory. Therefore, this review article (meta-analysis) has been conducted.  

Do resveratrol supplements reduce plasma lipids, like cholesterol levels?

Study design:
This review article included 21 RCTs.

Results and conclusions:
The investigators found resveratrol supplements had no significant effects on both:
-total cholesterol (TC) [WMD = 0.08 mmol/L, 95% CI = -0.23 to 0.08, p = 0.349, I2 = 87.8%];
-low-density lipoprotein (LDL-C or bad cholesterol) [WMD = -0.04 mmol/L, 95% CI = -0.21 to 0.12, p  = 0.620, I2 = 93.4%] and;
-high density lipoprotein (HDL-C or good cholesterol) [WMD = -0.01 mmol/L, 95% CI = -0.04 to 0.02, p = 0.269, I2 = 88.6%].

The investigators found resveratrol supplements had significant effects on
triacylglycerol (TG) [WMD = 0.58 mmol/L, 95% CI = 0.34 to 0.82, p 0.0001, I2 = 99.8%]. But after removing 1 study the significance was eliminated.

The investigators also found that sex, age, BMI, resveratrol dosage and intervention duration could not change the results.

The investigators concluded that resveratrol supplements do not change lipid profile concentration, like cholesterol levels. Confirmation of this conclusion will require more studies exclusively on dyslipidemic patients in which the intake of lipid lowering agents is among the exclusion criteria.

Original title:
Effect of resveratrol on lipid profile: An updated systematic review and meta-analysis on randomized clinical trials by Haghighatdoost F and Hariri M.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29305228

Additional information of El Mondo:
Find more information/studies on resveratrol and cholesterol right here.

Objectives:
There are some indications of regional differences in the association between fish consumption and clinical outcomes. Therefore, this review article (meta-analysis) has been conducted.  

Are there regional differences in the association between fish consumption and risk of all-cause mortality and cardiovascular (CVD) mortality?

Study design:
This review article included 14 prospective cohort studies (10 publications) with 911,348 participants, of which 75,451 incident deaths.

Results and conclusions:
The investigators found dose-response meta-analysis showed a 20 g/d increment in fish consumption significantly reduced risk of cardiovascular mortality with 4% [relative risk = 0.96, 95% CI = 0.94-0.98, I2 = 0%, n = 8]. However, subgroup analysis resulted in a significant association only in Asian studies and not in Western studies.

The investigators found dose-response meta-analysis showed a 20 g/d increment in fish consumption significantly reduced risk of all-cause mortality with 2% [relative risk = 0.98, 95% CI = 0.97-1.00, I2 = 81.9%, n = 14]. However, subgroup analysis resulted in a significant association only in Asian studies and not in Western studies.

The investigators found analysis of Western studies suggested a nearly U-shaped association, with a nadir at fish consumption of 20 g/d in analysis of both outcomes. Meanwhile, the associations appeared to be linear in Asian studies.

The investigators concluded that fish consumption, particularly 20 g/d reduces boh risk of cardiovascular mortality and all-cause mortality. Furthermore, there is potential evidence of regional differences in the association between fish consumption and mortality. Therefore, it may be helpful to examine the associations by considering types of fish consumed and methods of fish preparation.

Original title:
Fish consumption and risk of all-cause and cardiovascular mortality: a dose-response meta-analysis of prospective observational studies by Jayedi A, Shab-Bidar S, […], Djafarian K.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29317009

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