Nutrition and health

Objectives:
Diabetes prevention is a public health priority. Vitamin D supplementation may help prevent the development of diabetes in persons at increased risk. Therefore, this review article has been conducted.

Does vitamin D supplementation reduce risk of type 2 diabetes?

Study design:
This review article included 28 RCTs with 3,848 participants.

The sample size varied from 23 to 511.
The mean age of participants ranged from 26 years to 71 years.
The duration of follow-up across studies ranged from 2 months to 5 years, with a median follow-up of 22 weeks [interquartile range (IQR): 14 to 48 weeks], a duration long enough to detect changes in measured outcomes.

The average vitamin D supplementation dose of 88 µg/d (3500 IU/d).
All included trials measured the effect of vitamin D supplementation on serum 25(OH)D concentrations.

Results and conclusions:
The investigators found overall, serum 25(OH)D concentrations in the treated arms (vitamin D-supplemented groups) significantly improved by 45.1 nmol/L [95% CI = 41.3 to 48.9, p 0.001, I2 = 97.4%].

The investigators found compared with the control group, vitamin D supplementation significantly reduced HbA1c level by -0.48% [95% CI = -0.79 to -0.18, p = 0.002, I2 = 92.1%].
However, after adjusting the effect size for potential publication bias using the “trim and fill” method, 4 potentially missing studies were imputed in the funnel plot and the effect size increased from -0.48% [95% CI = -0.79 to -0.18] to -0.71% [95% CI = -1.02 to -0.39].

The investigators found compared with the control group, vitamin D supplementation significantly reduced fasting plasma glucose level by -0.46 mmol/L [95% CI = -0.74 to -0.19, p = 0.001, I2 = 92.4%].  
However, after adjusting the effect size for potential publication bias using the “trim and fill” method, 6 potentially missing studies were imputed in the funnel plot and the effect size increased -0.46 mmol/L [95% CI = -0.74 to ­0.19] to -0.72 mmol/L [95% CI =-1.02 to -0.42].

The investigators found compared with the control group, vitamin D supplementation significantly reduced HOMA-IR level by -0.39 [95% CI = -0.68 to -0.11, p = 0.007, I2 = 91.3%].
However, after adjusting the effect size for potential publication bias using the “trim and fill” method, 5 potentially missing studies were imputed in the funnel plot and the effect size increased from -0.39 [95% CI = -0.68 to -0.11] to -0.62 [95% CI = -0.92 to -0.32].

The investigators found in subgroup analysis both HbA1c and HOMA-IR showed a greater reduction over time among overweight/obese individuals compared with prediabetics [HbA1c = -0.98 ± 0.45 vs -0.29 ± 0.14, p = 0.1 and HOMA-IR = -0.62 ± 0.23 vs -0.07 ± 0.16, p = 0.05].

The investigators found in subgroup analysis vitamin D supplementation significantly decreased HbA1c [p = 0.05], fasting plasma glucose level [p = 0.05] and HOMA-IR [p = 0.1] to a greater extent when serum 25(OH)D concentration achieved was above 86 nmol/L.

The investigators found in subgroup analysis vitamin D supplementation for less than 6 months provided a larger effect size on HbA1c in comparison with long durations [-0.75 ± 0.33 vs -0.25 ± 0.11, p = 0.1].

The investigators found in subgroup analysis HbA1c showed greater improvement in populations with a mean age younger than 45 years in comparison with older populations [-1.15 ± 0.6 vs -0.30 ± 0.1, p = 0.05].

The investigators found in subgroup analysis greater reductions were found within HbA1c and fasting plasma glucose levels when baseline (at the beginning of the study) mean serum 25(OH)D concentration was ≥50 nmol/L, whereas the lowering effect was significantly less in the subgroup with baseline mean 25(OH)D 50 nmol/L [HbA1c = -0.79 ± 0.25 vs -0.14 ± 0.13, p = 0.04 and fasting plasma glucose level = -0.69 ± 0.21 vs -0.11 ± 0.10, p = 0.05].

The investigators concluded 88 µg/d vitamin D supplementation during 22 weeks improves glycemic measures and insulin sensitivity and may be useful as part of a preventive strategy for type 2 diabetes, particularly among overweight/obese individuals younger than 45 years.

Original title:
Vitamin D Supplementation, Glycemic Control, and Insulin Resistance in Prediabetics: A Meta-Analysis by Mirhosseini N, Vatanparast H, [...], Kimball SM.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6016617/

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

HbA1c, FPG, HOMA-IR and plasma glucose after 2-hour oral glucose tolerance test (2HPG) are different parameters associated with (pre)diabetes.

 

Objectives:
Is there an association between dietary factors and the risk of gout and hyperuricemia?
 
Study design:
This review article included 10 prospective cohort studies (the follow-up duration ranged from 6 years to 26 year) and 9 cross-sectional studies.

Based on the Newcastle-Ottawa Scale (NOS), the quality assessment of included studies yielded a mean NOS score of 7.1, suggesting the presence of high methodologic quality.

Results and conclusions:
The investigators found in meta-analysis that the risk of getting gout significantly increased with:
29% [OR = 1.29, 95% CI = 1.16-1.44] for dietary red meat intake;
31% [OR = 1.31, 95% CI = 1.01-1.68] for dietary seafoods intake;
158% [OR = 2.58, 95% CI = 1.81-3.66] for dietary alcohol intake;
114% [OR = 2.14, 95% CI = 1.65-2.78] for dietary fructose intake.

The investigators found in meta-analysis that the risk of getting gout significantly decreased with:
44% [OR = 0.56, 95% CI = 0.44-0.70] for dietary dairy products intake;
15% [OR = 0.85, 95% CI = 0.76-0.96] for dietary soy foods intake;
14% [OR = 0.86, 95% CI = 0.75-0.98] for dietary high-purine vegetables intake;
53% [OR = 0.47, 95% CI = 0.37-0.59] for dietary coffee intake.

The investigators found in meta-analysis that the risk of getting hyperuricemia (an excess of uric acid in the blood) significantly increased with:
24% [OR = 1.24, 95% CI = 1.04-1.48] for dietary red meat intake;
47% [OR = 1.47, 95% CI = 1.16-1.86] for dietary seafoods intake;
106% [OR = 2.06, 95% CI = 1.60-2.67] for dietary alcohol intake;
85% [OR = 1.85, 95% CI = 1.66-2.07] for dietary fructose intake.

The investigators found in meta-analysis that the risk of getting hyperuricemia (an excess of uric acid in the blood) significantly decreased with:
50% [OR = 0.50, 95% CI = 0.37-0.66] for dietary dairy products intake;
30% [OR = 0.70, 95% CI = 0.56-0.88] for dietary soy foods intake.

The investigators found in meta-analysis that the risk of getting hyperuricemia (an excess of uric acid in the blood) non-significantly increase with:
10% [OR = 1.10, 95% CI = 0.88-1.39] for dietary high-purine vegetables intake.

The investigators found in meta-analysis that the risk of getting hyperuricemia (an excess of uric acid in the blood) non-significantly decreased with 24% [OR = 0.76, 95% CI = 0.55-1.06] for dietary coffee intake in men.
Non-significantly because OR of 1 was found in the 95% CI of 0.55 to 1.06. OR of 1 means no risk/association.

The investigators found in meta-analysis that the risk of getting hyperuricemia (an excess of uric acid in the blood) significantly increased with 58% [OR = 1.58, 95% CI = 1.16-2.16] for dietary coffee intake in women.
Significant because OR of 1 was not found in the 95% CI of 1.16 to 2.16. OR of 1 means no risk/association.

The investigators concluded that the risk of hyperuricemia and gout is positively correlated with the dietary intake of red meat, seafoods, alcohol or fructose and negatively with dairy products or soy foods. High-purine vegetables show no association with hyperuricemia, but negative association with gout. Coffee intake is negatively associated with gout risk, whereas it is positively associated with hyperuricemia risk in women.

Original title:
Dietary factors and risk of gout and hyperuricemia: a meta-analysis and systematic review by Li R, Yu K and Li C.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/30485934

Additional information of El Mondo:
Find more information/studies on food groups and chronic diseases right here.

Objectives:
Postherpetic neuralgia (PHN) is the most distressful complication of herpes zoster. Postherpetic neuralgia results in an impaired quality of life and higher healthcare utilization. Vitamin B12 has been proven to be effective in pain relief for various conditions. Therefore, this review article has been conducted.

Do postherpetic neuralgia patients benefit from vitamin B12 supplementation?

Study design:
This review article included 4 RCTs (published between 2013 and 2016) including 383 participants.

Results and conclusions:
The investigators found compared with the placebo group, the vitamin B12 group exhibited a significant decrease in the Numeric Rating Scale score, with a mean difference of -4.01 [95% CI = -4.70 to -3.33].

The investigators found compared with the placebo group, vitamin B12 administration improved the quality of life of postherpetic neuralgia patients with moderate quality evidence and significantly decreased the number of patients using analgesics.

The investigators concluded that vitamin B12 appears to be an attractive complementary therapy for postherpetic neuralgia patients. However, further investigation is needed before conclusive recommendations can be made.

Original title:
Vitamin B12 for herpetic neuralgia: A meta-analysis of randomised controlled trials by Wang JY, Wu YH, [...], Lu PH.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/30477853

Additional information of El Mondo:
Find more information/studies on vitamin B12 and chronic diseases right here.

Postherpetic neuralgia (PHN) is a nerve pain (neuralgia) that persists after a shingles rash has cleared. Postherpetic neuralgia is caused by the chickenpox (varicella-zoster) virus.
 

Objectives:
Does magnesium supplementation reduce C-reactive protein concentrations in humans?

Study design:
This review article included 8 RCTs (2004-2014) with 349 participants.

The mean age of participants ranged from 18 to 85 years.
The range of duration of the supplementation intervention across studies was from 8 h to 6.5 months.
The consumed range of magnesium dose in these studies was from 320 to 1500 mg/day. The baseline level (at the start of the study) of the CRP varied between the studies from 0.42 mg/dL as minimum to 9.4 mg/dL as maximum.

Results and conclusions:
The investigators found magnesium supplementation significantly reduced serum CRP levels [WMD = -1.33 mg/dL, 95% CI = -2.63 to -0.02, p 0.001, I2 = 29.1%, p 0.123] across all studies.
In leave-one-out sensitivity analyses, the pooled effect estimates remained similar across all studies for CRP levels [WMD = -1.33 mg/dL, 95% CI = -2.63 to -0.02].

The investigators found after adjustment of the effect size for potential publication bias using the “trim and fill” correction, no potentially missing studies were imputed in the funnel plot [WMD = -1.33 mg/dL, 95% CI = -2.63 to -0.02]. The “fail-safe N” test showed that 146 studies would be needed to bring the WMD down to a non-significant [p > 0.05] value.

The investigators found in random-effects meta-regression changes in serum CRP levels were independent of the dosage of magnesium [slope = -0.004, 95% CI = -0.03 to 0.02, p = 0.720, and duration [slope = -0.06, 95% CI = -0.37 to 0.24, p = 0.681] of supplementation.

The investigators found in 4 RCTs that subjects with a baseline CRP of ≥ 2 mg/dL had more significant reduction in the serum CRP level [WMD = -2.95 mg/dL, 95% CI = -3.35 to -2.25, p 0.001, I2 = 1.1%, p = 0.952] compared with subjects with a baseline CRP of 2 mg/dL [WMD = -0.23 mg/dL, 95% CI = -0.195 to -0.326, p 0.001, I2 = 1.3% p = 0.923].

The investigators found magnesium supplementation non-significantly reduced IL-6 levels [WMD = -0.16 pg/dL, 95% CI = -3.52 to 3.26, p = 0.236, I2 = 2.3%, p = 0.802] across all studies.

The investigators found magnesium supplementation significantly increased TNF-α levels [WMD = 1.97 pg/dL, 95% CI = 1.12 to 2.82, p = 0.043, I2 = 2.1%, p = 0.869] across all studies.

The investigators found magnesium supplementation non-significantly decreased fasting blood glucose (FBG) levels [WMD = -0.61 mg/dL, 95% CI = -2.72 to 1.48, p = 0.182, I2 = 6.1%, p = 0.742] across all studies.

The investigators found magnesium supplementation non-significantly decreased systolic blood pressure levels [WMD = -0.93 mmHg, 95% CI = -3.03 to 1.20, p = 0.293, I2 = 3.6%, p = 0.526] across all studies.

The investigators found magnesium supplementation non-significantly decreased diastolic blood pressure levels [WMD = -0.30 mmHg, 95% CI = -2.80 to 2.19, p = 0.639, I2 = 3.8%, p = 0.489] across all studies.

The investigators found magnesium supplementation non-significantly increased BMI levels [WMD = 0.27 kg/m², 95% CI = -0.59 to 1.15, p = 0.542, I2 = 2.0%, p = 0.906] across all studies.  

The investigators concluded that 320 to 1500 mg/day magnesium supplementation decreases serum CRP levels, especially with the baseline values ≥ 2 mg/dL. To provide more conclusive results and clarify the mechanistic pathways, RCTs with a larger sample size and a long-term follow-up period are warranted.

Original title:
Effect of magnesium supplements on serum C-reactive protein: a systematic review and meta-analysis by Mazidi M, Rezaie P and Banach M.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6040119/

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

Objectives:
High potato intake has been suggested as a risk factor for the development of type 2 diabetes. Therefore, this review article has been conducted.

Does potato intake increase risk of type 2 diabetes?

Study design:
This review article included 6 prospective cohort studies with a total of 4,545,230 person-year of follow-up and 17,758 diabetes cases.

Results and conclusions:
The investigators found for every increment of 1 serving/day of total potato consumption a significantly increased risk of 20% [HR = 1.20, 95% CI = 1.13 to 1.127, p 0.001, I2 = 27.1%, p for heterogeneity = 0.23] for type 2 diabetes both in men en women.

The investigators found for 2 servings/day of total potato consumption a significantly increased risk of 44% [HR = 1.44, 95% CI = 1.28 to 1.63] for type 2 diabetes both in men en women.

The investigators found for 3 servings/day of total potato consumption a significantly increased risk of 74% [HR = 1.74, 95% CI = 1.45 to 2.09] for type 2 diabetes both in men en women.

The investigators found significant evidence of a non-linear association between total potato consumption and risk of type 2 diabetes [X2 = 17.5, p for linearity 0.001].

The investigators concluded that long-term high consumption of potato (each serving a day increase) is strongly associated with increased risk of type 2 diabetes. These findings suggest that diet-health policy may be of importance in the prevention of diabetes.

Original title:
Potato consumption and risk of type 2 diabetes: A dose-response meta-analysis of cohort studies by Bidel Z, Teymoori F, […], Nazarzadeh M.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/30144898

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

According to the USDA Dietary Guidelines a serving of potato is 1 cup diced, mashed or baked or 1 medium boiled potato.

 

Objectives:
Dietary salt reduction in the general population lowers blood pressure and cardiovascular risk. Despite being widely recommended, there is limited evidence as to whether this is applicable to individuals with end-stage renal disease (ESRD) receiving dialysis. Therefore, this review article has been conducted.

Study design:
This review article included 4 RCTs (91 participants), of which 3 were crossover trials and 1 was a parallel study.
Participants were 18 years and over; a reduction in salt intake of at least 1 g/day over 1 week and no concomitant interventions during the study.
The primary outcome was change in systolic and diastolic blood pressure.

Results and conclusions:
The investigators found dietary salt reduction was associated with an 8.4 mmHg [95% CI = 4.8-12.0, Ι2 = 0%] reduction in systolic blood pressure and a 4.4 mmHg [95% CI = 2.2-6.6, Ι2 = 0%] reduction in diastolic blood pressure.

The investigators concluded that a reduction in salt intake of at least 1 g/day over 1 week reduces blood pressure among individuals with end-stage renal disease (ESRD) receiving dialysis.

Original title:
The effect of dietary salt on blood pressure in individuals receiving chronic dialysis: a systematic review and meta-analysis of randomised controlled trials by Cole NI, Swift PA, […], Suckling RJ.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/30413764

Additional information of El Mondo:
Find more information/studies on lowering blood pressure, salt intake and chronic disease right here.
 

Objectives:
The association between coffee consumption and the circulating level of adiponectin and leptin has been evaluated in several epidemiological studies with conflicting results. Therefore, this review article has been conducted.

Is there an association between coffee consumption and the circulating level of adiponectin and leptin in humans?

Study design:
This review article included 12 cross-sectional studies.

Results and conclusions:
The investigators found when compared the highest versus the lowest coffee intake category, coffee consumption was associated with a higher circulating adiponectin level [SMD = 0.11, 95% CI = 0.06 to 0.17, p 0.001].

The investigators found in subgroup analysis when compared the highest versus the lowest coffee intake category, coffee consumption was associated with a higher circulating adiponectin level in women [SMD = 0.11, 95% CI = 0.02 to 0.20, p = 0.01], but not in men [SMD = 0.03, 95% CI = -0.08 to 0.14, p = 0.59].

The investigators found when compared the highest versus the lowest coffee intake category, coffee consumption was associated with a lower circulating leptin level [SMD = -0.19, 95% CI = -0.28 to -0.10, p 0.001].

The investigators concluded that coffee consumption is associated with a higher circulating level of adiponectin in women and a lower circulating level of leptin. However, more well-designed prospective cohort studies and randomised controlled trials are needed to further elaborate the concerned issues.

Original title:
Associations of coffee consumption with circulating level of adiponectin and leptin. A meta-analysis of observational studies by Zhang Y and Zhang DZ.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29513118

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

Adiponectin is a unique adipokine, which is specifically and abundantly expressed in adipose tissues and improves insulin resistance. Having insulin resistance may increase the risk of type 2 diabetes and metabolic syndrome.

Objectives:
Several studies have been published about the effect of garlic on lipid profile and blood glucose in diabetic patients. Which, the results mostly contradict with each other. Therefore, this review article has been conducted.

Does garlic improve lipid profile and blood glucose in diabetic patients?

Study design:
This review article included 33 articles with a total of 1,273 individuals, with a mean of 39 samples per study.

Results and conclusions:
The investigators found the concentration of serum total cholesterol significantly decreased wih 16.87 mg/dL [95% CI = -21.01 to -12.73, p = 0.001] in the garlic group when compared with the placebo group.

The investigators found the concentration of serum LDL cholesterol (bad cholesterol) significantly decreased with 9.65 mg/dL [95% CI = -15.07 to -4.23, p = 0.001] in the garlic group when compared with the placebo group.

The investigators found the concentration of serum triglycerides significantly decreased with 12.44 mg/dL [95% CI = -18.19 to -6.69, p = 0.001] in the garlic group when compared with the placebo group.

The investigators found the concentration of serum HDL cholesterol (good cholesterol) significantly increased with 3.19 mg/dL [95% CI = 1.85 to 4.53, p = 0.001] in the garlic group when compared with the placebo group.

The investigators found the concentration of serum fasting blood sugar significantly decreased with 10.90 mg/dL [95% CI = -16.40 to -5.40, p = 0.001] in the garlic group when compared with the placebo group.

The investigators found the concentration of serum HbA1c significantly decreased with 0.60 mg/dL [95% CI = -0.98 to -0.22, p = 0.001] in the garlic group when compared with the placebo group.

The investigators concluded that garlic improves lipid profile as well as glucose parameters and can be therapeutically effective in patients suffering from cardiovascular diseases and diabetes.

Original title:
The effect of garlic on lipid profile and glucose parameters in diabetic patients: A systematic review and meta-analysis by Shabani E, Sayemiri K and Mohammadpour M.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/30049636

Additional information of El Mondo:
Find more information/studies on diabetes, cholesterol, meta-analyses/heterogeneity and garlic right here.

 

Objectives:
Inflammation is associated with an increased risk of a range of chronic diseases. A diet high in fruit and vegetables may help to reduce inflammation, as fruit and vegetables are rich sources of antioxidants and other biologically active substances, which may improve immune function. Therefore, this meta-analysis (systematic review) has been conducted.

Does fruit or vegetables intake reduce inflammation and improve immune function?

Study design:
This review article included 71 clinical trials and 12 were observational studies (n = 10 cross-sectional studies and n = 2 cohort studies).

Results and conclusions:
The investigators found among observational studies (n = 10 studies) an inverse association between intakes of fruit or vegetables and inflammatory biomarkers.

The investigators found the majority of the intervention studies (n = 48 studies) reported beneficial effects of fruit or vegetable intake on ≥1 biomarker of systemic or airway inflammation.

The investigators found a meta-analysis of included studies showed that fruit or vegetable intake significantly decreased circulating levels of C-reactive protein and tumor necrosis factor-α [p 0.05] and significantly increased the γδ-T cell population [p 0.05].

The investigators concluded that higher intakes of fruit and vegetables lead to both a reduction in proinflammatory mediators and an enhanced immune cell profile.

Original title:
Effects of fruit and vegetable consumption on inflammatory biomarkers and immune cell populations: a systematic literature review and meta-analysis by Hosseini B, Berthon BS, […], Wood LG.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29931038

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

The level of C-reactive protein (CRP), which can be measured in your blood, increases when there's inflammation in your body.

Tumour necrosis factor-alpha (TNF-alpha) is recognized as an important mediator in many cytokine-dependent inflammatory events.

 

Objectives:
Although glucosamine and chondroitin sulfate have showed beneficial effects on joint tissues in osteoarthritis (OA), their therapeutic use in the clinical setting is still debatable. Therefore, this meta-analysis (systematic review) has been conducted.

Do glucosamine and chondroitin sulfate supplements relieve pain of knee osteoarthritis?

Study design:
This review article included RCTs.

The pain of knee osteoarthritis was measured using the Western Ontario and McMaster Universities Osteoarthritis index (WOMAC) and/or the Visual Analog Scale (VAS).

Results and conclusions:
The investigators found that glucosamine supplements significantly reduced pain of knee osteoarthritis (expressed as Visual Analog Scale (VAS) [WMD = - 7.41 mm, 95% CI = - 14.31 to - 0.51, p = 0.04].
Significant means that there is an association with a 95% confidence.

The investigators found that chondroitin supplements significantly reduced pain of knee osteoarthritis (expressed as Visual Analog Scale (VAS) [WMD = - 8.35 mm, 95% CI = - 11.84 to - 4.85, p  0.00001].
Significant because the found p-value of 0.00001 is less than 0.05.

The investigators found that the combination of glucosamine and chondroitin supplements non-significantly reduced pain of knee osteoarthritis (expressed as Visual Analog Scale (VAS) [WMD = - 0.28 mm, 95% CI = - 8.87 to 8.32, p = 0.95].
Non-significantly because the found p-value of 0.95 is greater than 0.05.

The investigators found that none of the glucosamine, chondroitin supplements or their combination had a significant positive effect on the total WOMAC index and its subscores.

The investigators concluded that oral supplementation with glucosamine or chondroitin sulfate reduces pain in knee osteoarthritis. However, there is no additional effect using both therapeutic agents in combination for the management of symptomatic knee osteoarthritis.

Original title:
Effect of glucosamine and chondroitin sulfate in symptomatic knee osteoarthritis: a systematic review and meta-analysis of randomized placebo-controlled trials by Simental-Mendía M, Sánchez-García A, […], Simental-Mendía LE.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29947998

Additional information of El Mondo:
Find more information/studies on chronic disease right here.

 

Objectives:
The purpose of this review article is to review previously published meta-analyses on the effectiveness of dietary fiber on type 2 diabetes.

Study design:
This umbrella review article included 16 meta-analyses.

Results and conclusions:
The investigators found in the meta-analyses when comparing highest versus lowest dietary fiber intake, a statistically significant reduced risk of 15 to 19% [RR = 0.81-0.85] for type 2 diabetes. However, statistically significant heterogeneity was observed in all of these meta-analyses.

The investigators found in the meta-analyses when comparing highest versus lowest dietary cereal fibers, a statistically significant reduced risk of 13 to 33% [RR = 0.67-0.87] for type 2 diabetes. However, statistically significant heterogeneity was observed in all of these meta-analyses.

The investigators found in the meta-analyses of supplementation studies using β-glucan or psyllium fibers on type 2 diabetic participants, statistically significant reductions were identified in both fasting blood glucose concentrations and glycosylated hemoglobin percentages.

The investigators concluded that those consuming the highest amounts of dietary fiber, especially cereal fiber, may benefit from a reduction in the incidence of developing type 2 diabetes. May benefit because statistically significant heterogeneity was observed in all of these meta-analyses.
There also appears to be a small reduction in fasting blood glucose concentration, as well as a small reduction in glycosylated hemoglobin percentage for individuals with type 2 diabetes who add β-glucan or psyllium to their daily dietary intake.

Original title:
Dietary Fiber Intake and Type 2 Diabetes Mellitus: An Umbrella Review of Meta-analyses by McRae MP.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29628808

Additional information of El Mondo:
Find more information/studies on diabetes, meta-analyses/heterogeneity and dietary fiber right here.

 

Objectives:
The association between dietary protein intake and type 2 diabetes risk has been inconsistent in the previous epidemiological studies. Therefore, this review article (meta-analysis) has been conducted.

Is there an association between dietary protein intake and type 2 diabetes risk?

Study design:
This review article included 10 prospective cohort studies with a total of 34,221 type 2 diabetes cases.
No publication bias was detected.

Results and conclusions:
The investigators found after adjustment of potential confounders, a 5% of energy (5 En%) increment from dietary total protein intake was related to a significantly 9% [95 CI = 1.04-1.13, I2 = 42.0%] higher risk of type 2 diabetes. The results were robust in sensitivity analysis.

The investigators found after adjustment of potential confounders, a 5% of energy (5 En%) increment from dietary animal protein intake was related to a significantly 12% [95 CI = 1.08-1.17, I2 = 14.0%] higher risk of type 2 diabetes. The results were robust in sensitivity analysis.

The investigators found after adjustment of potential confounders, a significant U-shaped curve was observed for plant protein intake with the most risk reduction at about 6% of energy from plant protein intake [p nonlinearity = 0.001]. The results were robust in sensitivity analysis.

The investigators concluded that the consumption of protein, particularly animal protein increases risk of type 2 diabetes.

Original title:
Dietary protein intake and risk of type 2 diabetes: a dose-response meta-analysis of prospective studies by Zhao LG, Zhang QL, [...], Xiang YB.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29858629

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

 

Objectives:
The association between coffee consumption and the level of C-reactive protein (CRP) has been evaluated in several epidemiological studies with conflicting results. Therefore, this meta-analysis (systematic review) has been conducted.

Does coffee consumption reduce level of C-reactive protein in humans?

Study design:
This review article included a total of 9 cross-sectional studies.

Results and conclusions:
The investigators found according to the combined standard mean difference (SMD) between the highest and the lowest coffee intake category, coffee consumption was associated with a significantly lower level of serum CRP level [SMD = -0.34, 95% CI = -0.62 to -0.06, p = 0.016].

The investigators found subgroup analysis for CRP marker showed that coffee consumption was associated with a significantly lower level of serum high-sensitivity CRP (hsCRP) [SMD = -0.51, 95% CI = -0.88 to -0.14, p = 0.007], but not standard CRP [SMD = 0.02, 95% CI = -0.28 to 0.32, p = 0.913].

The investigators concluded that coffee consumption is associated with a lower level of serum CRP, particularly serum high-sensitivity CRP. However, more well-designed prospective cohort studies are needed to elaborate the concerned issues further.

Original title:
Is coffee consumption associated with a lower level of serum C-reactive protein? A meta-analysis of observational studies by Zhang Y and Zhang DZ.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29405789

Additional information of El Mondo:
Find more information/studies on coffee and chronic disease right here.

 

Objectives:
In the past, some observational studies have been carried out on the relationship between milk and dairy intake and risk of acne occurrence. However, their results were conflicting. Therefore, this meta-analysis (systematic review) has been conducted.

Does milk and dairy intake increase risk of acne?

Study design:
This review article included observational studies.

Results and conclusions:
The investigators found for highest compared with lowest category of dairy intake a significantly increased risk of 161% for acne [OR = 2.61, 95% CI = 1.20 to 5.67].

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

The investigators found for highest compared with lowest category of total milk intake a significantly increased risk of 48% for acne [OR = 1.48, 95% CI = 1.31 to 1.66].
Significantly means it can be said with a 95% confidence that a high total milk intake really increased the risk of getting acne with 48%. 

The investigators found for highest compared with lowest category of low-fat milk intake a significantly increased risk of 25% for acne [OR = 1.25, 95% CI = 1.10 to 1.43].
Significant because OR of 1 was not found in the 95% CI of 1.10 to 1.43. RR of 1 means no risk/association.

The investigators found for highest compared with lowest category of skim milk intake a significantly increased risk of 82% for acne [OR = 1.82, 95% CI = 1.34 to 2.47].

The investigators found results of dose-response analysis revealed a significant linear relationship between dairy, whole milk and skim milk and risk of acne and a nonlinear association between dairy, milk, low-fat milk and skim milk intake and acne.

The investigators concluded there is a positive relationship between dairy, total milk, whole milk, low-fat and skim milk consumption and acne occurrence. In contrary, there is no significant association between yogurt/cheese and acne development.

Original title:
Dairy intake and acne development: A meta-analysis of observational studies by Aghasi M, Golzarand M, […], Taheri F.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29778512

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

Objectives:
Epidemiological studies exploring the role of flavonoids intake in preventing type 2 diabetes mellitus (T2DM) showed inconsistent results. Therefore, this review article (meta-analysis) has been conducted.

Does flavonoids intake decrease risk of developing type 2 diabetes?

Study design:
This review article included 10 independent cohorts published between 2002 and 2017 with a total of 312,015 participants, of which 19,953 type 2 diabetes cases were identified during the follow-up periods from 4 to 28 years.
All participants were free of type 2 diabetes at baseline (at the beginning of the study), with age ranging from 28 to 75 years.
Dietary flavonoids intake was evaluated using food-frequency questionnaire and type 2 diabetes was frequently ascertained through medical records.
In the original studies, the median intake level of total flavonoids was 8.9 to 501.8 mg/day for the lowest categories and 33.2 to 1452.3 mg/day for the highest categories.
The most commonly adjusted variables included age, sex, total energy intake, body mass index, smoking, alcohol consumption and physical activity.
All included studies had a NOS score of ≥7, with an average score of 7.9, indicating the presence of high methodological quality.

There was no indication of publication bias from visual inspection of the funnel plot, which was further confirmed by Egger test [p = 0.253].

Results and conclusions:
The investigators found when compared with the lowest intake, the highest intake of total flavonoids was associated with a significantly 9% decreased risk of type 2 diabetes [RR = 0.91, 95% CI = 0.86-0.96, I2  =  21%, p =  0.257].
In stratified analyses, the pooled RR for total flavonoids intake was not modified by sample size, sex, follow-up duration and study location.
Leave-one-out sensitivity analysis showed that no individual study had a significant influence on the final result.

The investigators found in subgroup analyses when compared with the lowest intake, the highest intake of anthocyanidins significantly decreased risk of type 2 diabetes with 11% [RR = 0.89, 95% CI = 0.82-0.95].

The investigators found in subgroup analyses when compared with the lowest intake, the highest intake of flavan-3-ols significantly decreased risk of type 2 diabetes with 14% [RR = 0.86, 95% CI = 0.78-0.95].

The investigators found in subgroup analyses when compared with the lowest intake, the highest intake of flavonols significantly decreased risk of type 2 diabetes with 14% [RR = 0.86, 95% CI = 0.80-0.94].

The investigators found in subgroup analyses when compared with the lowest intake, the highest intake of isoflavones significantly decreased risk of type 2 diabetes with 9% [RR = 0.91, 95% CI = 0.84-0.98].

The investigators found in 9 cohort studies a curvilinear relationship between total flavonoids intake and type 2 diabetes risk [p for nonlinearity = 0.042] with a significant risk reduction at an intake of ≥550 mg/day.

The investigators found when assuming a linear association, the risk of type 2 diabetes was reduced by 5% [RR = 0.95, 95% CI = 0.93-0.97] for each 300-mg/day increment in total flavonoids intake.

The investigators concluded that intakes of total flavonoids, particularly ≥550 mg/day, anthocyanidins, flavan-3-ols, flavonols and isoflavones are associated with significantly decreased risks of type 2 diabetes in the highest versus lowest analyses. Additionally, the dose-response analysis suggest a curvilinear relationship of total flavonoids intake with type 2 diabetes risk; when assuming a linear manner, the risk of type 2 diabetes is reduced by 5% for an increment of 300 mg/day in total flavonoids intake.

Original title:
Flavonoids intake and risk of type 2 diabetes mellitus: A meta-analysis of prospective cohort studies by Xu H, Luo J, [...], Wen Q.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5959406/

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

Objectives:
There is an increasing trend in the consumption of poor-quality diets worldwide, contributing to the increase of non-communicable diseases. Diet directly influences physiological composition and subsequently physical health. Studies have shown that dietary macronutrient and energy content can influence the proportion of intramuscular fat (IMF), which mediates various metabolic and endocrine dysfunction. Therefore, this review article has been conducted.

Do different types of dietary macronutrient intake increase the proportion of intramuscular fat?

Study design:
This review article included 13 trials (RCTs, quasi-RCTs, controlled trials, randomized controlled crossover trials or controlled crossover trials).

High-fat diets were diets with a proportion of fat between 38 and 85 En%. Participants in high-fat diets were all young to middle aged adults with ages varying between 18 and 50 years.

Participants in starvation diets (a decrease of 25% calorie from weight maintenance energy requirements) and hypocaloric diets (890 calories per day, until 15% weight reduction) followed the diet for 8 days with a 3-week washout period in between.

Cohen’s criteria were used to determine the effect size of SMDs, where a SMD between 0.2 and 0.5 is small, a SMD between 0.5 and 0.8 is moderate and a SMD above 0.8 is large. SMDs below 0.2 were considered unsubstantial.

Results and conclusions:
The investigators found in 6 studies with in a total of 134 participants receiving a high-fat intervention and 135 people receiving a control intervention, that high-fat diets (38 and 85 En% fat) significantly increased the proportion of intramuscular fat [SMD = 1.24, 95% CI = 0.43-2.05, p  = 0.003, I2 = 87%].  
Sensitivity analysis (excluding studies with a quality value 20, smallest sample size 8 and those that do not specify participant characteristics) showed a significantly SMD of 1.26 [95% CI = 0.23-2.28, p = 0.02]. 

The investigators found diets with an increased proportion of carbohydrates decreased the proportion of intramuscular fat.
However, increasing caloric intake with carbohydrates compared to a standardized diet (55 En% carbohydrates, 30 En% fat and 15 En% protein) increased the proportion of intramuscular fat.

The investigators found starvation diets (a decrease of 25% calorie from weight maintenance energy requirements) increased intramuscular fat stores and hypocaloric diets (890 calories per day, until 15% weight reduction) did not result in any intramuscular fat proportion changes.

The investigators concluded that high-fat diets (38 y 85 En%), excessive caloric intake in the form of carbohydrates and short-term starvation diets are associated with increases in the proportion of intramuscular fat. However, further studies are needed to assess the effects of macronutrient combinations on intramuscular fat and the influence of diet-induced intramuscular fat alterations on health outcomes. In addition, intramuscular fat poses a possibly effective clinical marker of health.

Original title:
The Effects of Diet on the Proportion of Intramuscular Fat in Human Muscle: A Systematic Review and Meta-analysis by Ahmed S, Singh D, [...], Kumbhare D.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5826234/

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

Higher intramuscular fat levels are positively associated with insulin resistance and an increased risk of developing type 2 diabetes.

Objectives:
The evidence is mixed on the use of long chain omega 3 fatty acids in the prevention and management of childhood asthma. Therefore, this meta-analysis (systematic review) has been conducted.

Does fish consumption reduce risk of childhood asthma?

Study design:
This review article included 23 observational studies on fish intake in association with childhood asthma.

Results and conclusions:
The investigators found in 15/23 studies early introduction of fish (6-9 months) and regular consumption (at least once a week) improved asthma symptoms and reduced risk in children 0-14 years as compared to no fish consumption; 6/23 showed no effect and 2/23 studies suggested adverse effects.

The investigators found a significantly reduced risk of 25% [OR = 0.75, 95% CI = 0.60-0.95] for all fish intake on current asthma in children up to 4.5 years old. 

The investigators found a significantly reduced risk of 38% [OR = 0.62, 95% CI = 0.48-0.80] for all fish intake on current wheeze in children up to 4.5 years old.

The investigators found as compared to no fish intake, a significantly reduced risk of 65% [OR = 0.35, 95% CI = 0.18-0.67] for fatty fish intake on asthma in children 8-14 years old. 

The investigators concluded that introduction of fish early in life (6-9 months) and regular consumption of all fish (at least once a week) reduces asthma and wheeze in children up to 4.5 years old, while fatty fish intake has beneficial effects in older children (8-14 years). Future well-designed clinical trials are recommended to confirm the promising findings documented in this literature analysis.

Original title:
The role of fish intake on asthma in children: A meta-analysis of observational studies by Papamichael MM, Shrestha SK, [...], Erbas B.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29524247

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

Objectives:
Observationally, homocysteine is associated with higher risk of diabetes. Folate, which reduces homocysteine, is promising for the prevention and treatment of diabetes. Previous meta-analysis (review) of 3 trials suggested folate might lower hemoglobin A1c (HbA1c). Therefore, this review article (meta-analysis) has been conducted.

Have folic acid supplementation positive effects on insulin resistance and glycemic control, like HbA1c level and fasting glucose level?

Study design:
This review article included 18 RCTs with in total of 21,081 people with/without diabetes.

Results and conclusions:
The investigators found that folic acid (folate) supplementation significantly reduced fasting glucose level with 0.15 mmol/L [95% CI = -0.29 to -0.01]. Significant means that there is an association with a 95% confidence.

The investigators found that folic acid (folate) supplementation significantly reduced homeostatic model assessment-insulin resistance (HOMA-IR) with 0.83 [95% CI = -1.31 to -0.34].

The investigators found that folic acid (folate) supplementation significantly reduced fasting insulin level with 1.94 μIU/mL [95% CI = -3.28 to -0.61].

The investigators found that folic acid (folate) supplementation had no clear effect on diabetes or HbA1c level.

The investigators concluded that folic acid (folate) supplementation reduces both fasting glucose level, fasting insulin level and homeostatic model assessment-insulin resistance (HOMA-IR) but it has no effect on diabetes or HbA1c level.

Original title:
The effects of folate supplementation on glucose metabolism and risk of type 2 diabetes: a systematic review and meta-analysis of randomized controlled trials by Zhao JV, Schooling CM and Zhao JX.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29501221

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

Patients with diabetes often have both an increased fasting glucose level, HOMA-IR value and fasting insulin level.

Objectives:
The increasing prevalence of diabetes in the United Kingdom and worldwide calls for new approaches to its management and diets with low glycaemic index have been proposed as a useful means for managing glucose response. However, there are conflicting reports and differences in the results of studies in terms of their effectiveness. Furthermore, the impact of low-glycaemic index diets (low GI-diets) and their long-term use in patients with type 2 diabetes remains unclear. Therefore, this review article (meta-analysis) has been conducted.

Do patients with type 2 diabetes mellitus benefit from low-GI diets?

Study design:
This review article included 6 RCTs.

Results and conclusions:
The investigators found in 2 RCTs that low-glycaemic index (low-GI) diet resulted in a significant improvement in glycated haemoglobin (HbA1c) [0.05]:
low-GI diet Δ = -0.5% [95% CI = -0.61% to -0.39%] vs. high-cereal fibre diet Δ = -0.18% [95% CI = -0.29% to -0.07%] and;
low-GI legume diet Δ = -0.5% [95% = -0.6% to -0.4%] vs. high-wheat fibre diet Δ = -0.3% [95% Cl = -0.4 to -0.2%].

The investigators found in 4 RCTs significant improvements in fasting blood glucose in low-GI diets compared to higher-GI diets or control:
low-GI diet = [150.8 ± 8.7] vs. higher-GI diet = [157.8 ± 10.4 mg/dL, mean ± SD, p = 0.43];
low-GI diet = [127.7] vs. high-cereal fibre diet = [136.8 mg/dL, p = 0.02];
low-GI diet = [6.5 (5.6-8.4)] vs. standard diabetic diet = [6.7 (6.1-7.5 mmol/L), median and interquartile range p > 0.05] and;
low-GI diet = [7.3 ± 0.3] vs. conventional carbohydrate exchange diet = [7.7 ± 0.4 mmol/L, mean ± SEM (Standard Error of Mean), p 0.05].

The investigators concluded that the low-GI diet is more effective in controlling glycated haemoglobin (HbA1c) and fasting blood glucose compared with a higher-GI diet or control in patients with type 2 diabetes. It will useful to evaluate the long-term effectiveness of low-glycaemic index diet in patients with type 2 diabetes.

Original title:
The Effect of Dietary Glycaemic Index on Glycaemia in Patients with Type 2 Diabetes: A Systematic Review and Meta-Analysis of Randomized Controlled Trials by Ojo O, Ojo OO, [...], Wang XH.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5872791/

Additional information of El Mondo:
Find more information/studies on diabetes and GI-diets right here.

A low-GI diet is a diet with a lot of products/meals with a low GI.
Products/meals with a low GI are products/meals with a GI-number of 55 or less.
In daily life, products/meals with a low GI contain at least 1.5 grams fiber per 100 kcal. These products and meals contain at least 1.5 grams fiber per 100 kcal.
 

Objectives:
Type 2 diabetes mellitus (T2DM) is one of the most important public health issues. Vitamin K supplementation might have favorable effect on risk factors of T2DM. Therefore, this review article (meta-analysis) has been conducted.

Have vitamin K supplementation favorable effects on risk factors of type 2 diabetes mellitus?

Study design:
This review article included 5 RCTs with in total of 533 participants.

There was no evidence of publication bias.

Results and conclusions:
The investigators found overall, meta-analysis did not show any beneficial effect of vitamin K supplementation on both:
-fasting blood sugar levels [-0.91 mg/dL, 95% CI = -2.57 to 0.76, p = 0.28];
-fasting insulin levels [-0.35 μIU/mL, 95% CI = -1.70 to 1.00, p = 0.61];
-HOMA-IR [-0.06, 95% CI = -0.32 to -0.19, p = 0.63] and
-2-h oral glucose tolerance test [-4.00 mg/dL, 95% CI = -20.00 to 11.99, p = 0.62].

The investigators found sensitivity analysis showed that overall estimates were not affected by elimination of any study.

The investigators concluded that vitamin K supplementation has no significant effect on glycemic control in healthy subjects. However, further studies should be performed on diabetic and pre-diabetic patients to determine the effect of vitamin K supplementation on impaired glycemic control.

Original title:
Effect of Vitamin K Supplementation on Glycemic Control: A Systematic Review and Meta-Analysis of Clinical Trials by Shahdadian F, Mohammadi H and Rouhani M.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29523009

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

Objectives:
The actual effects of L-carnitine administration on leptin serum level is inconsistent. Therefore, this review article (meta-analysis) has been conducted.

Does L-carnitine supplementation reduce leptin serum level?

Study design:
This review article included 7 RCTs with 325 cases (group with L-carnitine administration) and 330 controls (group without L-carnitine administration).

Subgroup analysis to find the sources of heterogeneity showed that L-carnitine dosage [ 2 g: I2 = 00.0%, p = 0.408] and study population [diabetes: I2 = 46.7%, p = 0.153 and non-diabetes: I2 = 15.1%, p = 0.317] were the potential sources of heterogeneity.

Results and conclusions:
The investigators found that L-carnitine supplementation had no significant effect on serum leptin concentrations [WMD = -0.565 ng/mL, 95% CI = -2.417 to 1.287, p = 0.550, I2 = 84.3%, p  0.0001].

The investigators found in subgroup analysis that  ≥ 2 mg L-carnitine supplementation significantly reduced serum leptin concentrations [WMD = -2.742 ng/mL, 95% CI = -3.039 to -2.444, p  0.001].

The investigators found in subgroup analysis that L-carnitine supplementation significantly reduced serum leptin concentrations in diabetic patients [WMD = -2.946 ng/mL, 95% CI = -3.254 to -2.638, p  0.001].

The investigators found in subgroup analysis that L-carnitine supplementation during 12 weeks significantly reduced serum leptin concentrations [WMD = -2.772 ng/mL, 95% CI = -3.073 to -2.471, p  0.001].

The investigators concluded that at least 3 mg L-carnitine per day in the course of 12 weeks reduce serum leptin concentrations, especially in diabetic patients.

Original title:
The effect of L-carnitine supplementation on serum leptin concentrations: a systematic review and meta-analysis of randomized controlled trials by Nazary-Vannani A, Ghaedi E, […], Varkaneh HK.

Link:
https://www.ncbi.nlm.nih.gov/pubmed/29453657

Additional information of El Mondo:
Find more information/studies on diabetes and L-carnitine and diabetes right here.

L-carnitine is a non-essential amino acid, which is also found in foods.

Objectives:
Zinc is an essential trace element for living organisms and their biological processes. Zinc plays a key role in more than 300 enzymes and it is involved in cell communication, proliferation, differentiation and survival. Zinc also plays a role in regulating the immune system with implications in pathologies where zinc deficiency and inflammation are observed. Therefore, this meta-analysis (systematic review) has been conducted.

Do zinc deficiency increase risk of autoimmune disorders?

Study design:
This review article included 62 case-control studies.

The manner of collecting and investigating zinc samples was very heterogeneous.

Results and conclusions:
The investigators found in fixed model that serum zinc concentration of autoimmune disease patients was significantly lower than in controls [mean effect = -1.19, 95% CI = -1.26 to -1.11].

The investigators found in fixed model that plasma zinc concentration of autoimmune disease patients was significantly lower than in controls [mean effect = -3.97, 95% CI = -4.08 to -3.87].

The investigators concluded that a deficiency of zinc in serum and plasma increases risk of autoimmune disorders in humans.

Original title:
Zinc Status and Autoimmunity: A Systematic Review and Meta-Analysis by Sanna A, Firinu D, […], Valera P.

Link:
http://www.mdpi.com/2072-6643/10/1/68/htm

Additional information of El Mondo:
Find here more information/studies about zinc and chronic diseases.

An autoimmune disease is a condition in which your immune system mistakenly attacks your body. These are the most common autoimmune diseases:  

1. Addison’s disease: Caused by an adrenal hormone insufficiency. Addison’s disease can lead to muscle weakness and fatigue, nausea, weight loss, irritability, low blood pressure, low blood sugar and depression.
2. Celiac disease (gluten allergy): Celiac disease is a reaction to gluten (found in barley, rye and wheat) that causes damage to the lining of the small intestine.
3. Graves’ disease: Caused by extremely overactive thyroid gland. People who have Graves’ disease may have difficulty sleeping, bulging of the eyes, irritability, brittle hair, unexplained weight loss, sensitivity to heat, muscle weakness, light menstrual periods and shakiness of the hands. On the other hand, some people with Graves’ disease may experience no symptoms at all.
4. Hashimoto’s disease: Caused by inflammation of the thyroid gland. Although sometimes no symptoms occur, Hashimoto’s thyroiditis often results in a goiter (enlargement of the thyroid gland, which may be visible as a bulge in the neck), weight gain, fatigue, muscle weakness, depression, cold sensitivity, dry hair and skin, and constipation.
5. Inflammatory bowel disease: This disease refers to a group of inflammatory diseases of the colon and small intestine.
6. Multiple Sclerosis or MS: This disease affects the brain and spinal cord. People who have MS may experience weakness, trouble with balance and coordination, problems speaking and walking, tremors, paralysis and numbness in the extremities.
7. Psoriasis: This is a skin condition that causes redness and irritation as well as thick, flaky, silver-white patches.
8. Pernicious anemia: Caused by the inability to absorb vitamin B12 leading to a decrease in red blood cells.
9. Reactive arthritis: Caused by inflammation of joints, the urethra and eyes.
10. Raynaud’s phenomenon: People with Raynaud’s have a problem with blood flow, resulting in numbness, tingling of the fingers, discoloration, toes and tip of the nose with exposure to cold temperatures.
11. Rheumatoid arthritis: In rheumatoid arthritis, autoimmunity causes the immune system to attack tissues in the joints. It typically affects the small joints in your hands and feet causing painful swelling, stiffness and loss of movement in the joints that can eventually result in bone erosion and joint deformity.
12. Scleroderma: Scleroderma is a connective tissue disease that causes changes in skin, muscles, blood vessels and internal organs.
13. Sjögren’s syndrome: Caused by destruction of the glands that produce tears and saliva causing dry eyes and mouth.
14. Systemic lupus erythematosus: In lupus, antibodies made by the immune system attack the body. Systemic lupus erythematosus can affect skin, kidneys, joints and brain.
15. Type 1 diabetes: In type 1 diabetes, the immune system attacks cells in the pancreas that produce insulin. When your insulin levels are insufficient, your body cannot control your blood glucose level, which can lead to a number of problems, including kidney failure, stroke, vision loss, circulation problems and heart disease.