Nutrition and health

Objectives:
Does a high GI or GL diet increase risk of stroke events?

Study design:
This review article included 7 prospective cohort studies with 225000 participants free of diabetes from 6 different countries. 3046 stroke events were included and the follow-up range was 5 to 18 years.

Results and conclusions:
The investigators found a high GI diet was not significantly associated with a 10% increased risk for stroke events [pooled RR = 1.10, 95% CI = 0.99-1.21]. Not significantly means, there is no association with a 95% confidence.

However, the investigators found high GL was significantly associated with a 19% increased risk for stroke events [pooled RR = 1.19, 95% CI = 1.05-1.36].

The investigators found there was no significant association between high carbohydrate intake and stroke risk [RR = 1.12, 95% CI = 0.93-1.35].

The investigators concluded a daily high GL diet (but not GI diet) is the risk factor of stroke event. Further researches are needed to verify the meta-analyses results and study associated mechanisms.

Original title:
Carbohydrate Intake, Glycemic Index, Glycemic Load, and Stroke: A Meta-analysis of Prospective Cohort Studies by Cai X, Wang C, [...], Ding F.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/25593213

Additional information of El Mondo:
Find more information/studies on GL and GI diet right here.

Objectives:
Is there an association between serum non-ceruloplasmin copper and Alzheimer's disease risk?

Study design:
This review article included studies carried out from 1996 until March 2013.

Ten studies were analyzed in the meta-analysis for Non-Cp copper and % Non-Cp copper reaching a pooled total of 599 Alzheimer's disease subjects and 867 controls.
For Adj-Cp copper, 14 studies were analyzed with a pooled total of 879 Alzheimer's disease subjects and 1712 controls.
27 studies were considered for systemic total copper meta-analysis, with a pooled total of 1393 Alzheimer's disease subjects and 2159 controls.

Results and conclusions:
The investigators found all copper indices analyzed were significantly higher in Alzheimer's disease subjects compared to healthy controls.

The investigators concluded serum non-ceruloplasmin copper is higher in Alzheimer's disease.

Original title:
Meta-analysis of serum non-ceruloplasmin copper in Alzheimer's disease by Squitti R, Simonelli I, […], Bush AI.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24072069

Additional information of El Mondo:
Find more studies/information on elderly and copper.

Objectives:
Does DHA, alone or combined with EPA, contribute to improved memory function in older adults with mild memory complaints?

Study design:
This review article included 15 intervention trials and 13 observational studies. Most intervention trials were conducted with subjects ≥ 45 years of age (n = 11). The majority of studies were conducted in subjects without cognitive complaints (n = 9) and ranged from 28-730 days in duration, averaging 4-6 months.

Results and conclusions:
The investigators found episodic memory of subjects with mild memory complaints significantly improved in response to DHA supplementation, alone or in combination with EPA [p 0.004].

The investigators found regardless of cognitive status at baseline, >1 g/day DHA/EPA significantly improved episodic memory of subjects with mild memory complaints [p 0.04].

The investigators found there was a trend for episodic memory improvement in response to supplementation in subjects 45 years or older [p 0.058].

The investigators found DHA intake above the mean DHA level studied (580 mg/day) significantly improved episodic memory in all subjects [p 0.009] and in subjects with mild memory complaints [p 0.019]. Significant means that there is an association with a 95% confidence.

The investigators found observational studies supported a beneficial association between intake/blood levels of DHA/EPA and memory function in older adults.

The investigators concluded DHA (>580 mg/day), alone or combined with EPA (>1 g/day DHA/EPA), contributes to improved memory function in older adults (45 years or older) with mild memory complaints.

Original title:
Docosahexaenoic Acid and Adult Memory: A Systematic Review and Meta-Analysis by Yurko-Mauro K, Alexander DD and Van Elswyk ME.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4364972/

Additional information of El Mondo:
Find more studies/information on elderly and EPA&DHA.

This meal provides at least 580 mg DHA.
1 g/day DHA/EPA corresponds to meals providing 4 days of DHA&EPA.

Episodic memory is the type of long-term, declarative memory in which we store memories of personal experiences that are tied to particular times and places.
Some examples of episodic memory:

• Your skiing vacation last winter;
• The first time you traveled by airplane;
• Your first high school day.

Objectives:
Does sodium iron ethylenediaminetetraacetate (NaFeEDTA)-fortified soy sauce reduce anemia prevalence in the Chinese population?

Study design:
This review article included a total of 16 studies for anemia rate analysis (aged from 3 to >55 years and from different provinces, with 8411 in the intervention groups and 8408 in the control groups), of which 12 studies for hemoglobin analysis (4037 subjects from the intervention groups and 4034 from the control groups with an age group from 3 to >55 years and from different provinces).

Results and conclusions:
The investigators found hemoglobin concentration increased and anemia rates decreased significantly as compared with the non-fortified soy sauce groups.

The investigators found for anemia rates, a pooled estimate odds ratio of 0.25 [95% CI = 0.19-0.35].

The investigators found for hemoglobin concentrations a pooled weighted mean difference of 8.81g/L [95% CI = 5.96-11.67].

The investigators concluded long-term intervention with NaFeEDTA-fortified soy sauce results in 8.81g/L increase of hemoglobin level and a 25% decrease in the anemia rate in the Chinese high-risk anemic population.

Original title:
Effect of NaFeEDTA-Fortified Soy Sauce on Anemia Prevalence in China: A Systematic Review and Meta-analysis of Randomized Controlled Trials by Huo JS, Yin JY, […], Chen CM.

Link:
http://www.besjournal.com/Articles/Archive/2015/No11/201512/t20151218_123669.html

Additional information of El Mondo:
Find more information/studies on food fortification and iron right here.