Nutrition and health

Objectives:
Due to the high incidence of liver disease and the severity of adverse outcomes, liver disease has become a serious public health problem, bringing a huge disease burden to individuals, families and society. Most studies have shown significant differences in serum carotenoid content and dietary carotenoid intake between liver disease patients and non-liver disease patients, but some studies have reported contrary results.Therefore, this review article has been conducted.

Do higher serum concentrations of carotenoids (such as, α-carotene, β-carotene, lycopene, cryptoxanthin and lutein/zeaxanthin) or higher dietary intakes of carotenoids reduces the risk of liver disease?

Study design:
This review article included 3 RCT studies, 6 cohort studies, 11 case-control studies, 9 cross-sectional studies and 1 RCT-combined cross-sectional study.

The Egger test showed no publication bias.

Results and conclusions:
The investigators found pooled meta-analysis showed that higher serum α-carotene [SMD = -0.58, 95% CI = -0.83 to -0.32, p < 0.001], β-carotene [SMD = -0.81, 95% CI = -1.13 to -0.49, p < 0.001] and lycopene [SMD = -1.06, 95% CI = -1.74 to -0.38, p < 0.001] significantly reduced the risk and severity of liver disease. 

The investigators found, however, no significant difference was observed between serum β-cryptoxanthin [SMD = 0.02, 95% CI = -0.41 to 0.45, p = 0.92] and lutein/zeaxanthin [SMD = 0.62, 95% CI = -1.20 to 2.45, p = 0.502] and the risk and severity of liver disease. 

The investigators found dietary β-carotene intake [SMD = -0.22, 95% CI = -0.31 to -0.13, p < 0.001] significantly reduced the risk of liver disease. 

The investigators found an intake of more than 6 mg of carotenoids on an energy-restricted diet can effectively alleviate the symptoms of NAFLD. 

The investigators concluded that higher serum concentrations of α-carotene, β-carotene and lycopene reduce risk of liver disease. Meanwhile, dietary intake of β-carotene reduces the incidence of liver disease. 

Original title: 
A systematic review of dietary and circulating carotenoids and liver disease by Hu B, Sui J, […], Xia H. 

 

Link:
https://pubmed.ncbi.nlm.nih.gov/39229651/

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Find more information/studies on cohort studies/significantly, carotenoids and chronic disease right here. 

Nonalcoholic fatty liver disease (NAFLD) is one of the most common causes of chronic liver disease worldwide.

Objectives:
Omega-3 polyunsaturated fatty acids (n-3 PUFA) have been suggested as a cognitive enhancing agent, though their effect is doubtful. Therefore, this review article has been conducted.

Does supplementation of n-3 PUFA improve cognitive functions of non-demented individuals exclusively of middle age or older? 

Study design:
This review article included 24 RCTs with a total of 9,660 participants.
The length of intervention ranged from 3 to 36 months and the daily dose of n-3 PUFA ranged from 230 to 4000 mg/day. 
6  studies were conducted in countries where the nationwide blood levels of DHA + EPA were notably low, measuring ≤ 4% in erythrocyte equivalents. 

Results and conclusions:
The investigators found that the beneficial effect on executive function demonstrated an upward trend within the initial 12 months of intervention. 
This effect was prominently observed with a daily intake surpassing 500 mg of n-3 PUFA and up to 420 mg of eicosapentaenoic acid (EPA). 

The investigators found a descending curve following 12 months of n-3 PUFA intervention and when the dosage of EPA exceeded 420 mg/d.  

The investigators found, furthermore, these trends exhibit heightened significance in regions where the levels of blood docosahexaenoic acid (DHA) + EPA are not very low.

The investigators concluded supplementation of n-3 PUFA (a daily intake surpassing 500mg n-3 PUFA or up to 420mg of EPA during 12 months) has potential benefits to executive function in non-demented individuals exclusively of middle age or older, particularly in individuals whose dietary DHA + EPA level is not substantially diminished. 

Original title: 
The influence of n-3 polyunsaturated fatty acids on cognitive function in individuals without dementia: a systematic review and dose–response meta-analysis by Suh SW, Lim E, […], Kim KW. 

Link: 
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10929146/

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Objectives:
Do dietary choline and betaine increase mortality risk?

Study design:
This review article included 6 cohort studies comprising 482,778 total participants, 57,235 all-cause, 9,351 cardiovascular disease and 4,400 stroke deaths.

Results and conclusions:
The investigators found linear dose-response analysis showed that each 100 mg/day increase in dietary choline intake was significantly associated with 6% increases in risk of all-cause mortality [RR = 1.06, 95% CI = 1.03 to 1.10, I2 = 83.7%, p < 0.001].

The investigators found linear dose-response analysis showed that each 100 mg/day increase in dietary choline intake was significantly associated with 11% increases in risk of cardiovascular diseases mortality [RR = 1.11, 95% CI = 1.06 to 1.16, I2 = 54.3%, p = 0.02].

The investigators found the result of the nonlinear dose-response analysis showed a significant relationship between dietary betaine intake and stroke mortality at the dosages of 50 to 250 mg/day [p non-linearity= 0.0017]. 

The investigators concluded 100 mg/day of choline consumption is associated with a 6% and 11% higher risk of all-cause and cardiovascular disease mortality, respectively. In addition, a positive relationship between betaine dietary intake and stroke mortality at doses of 50 to 250 mg/day is observed. Due to the small number of the included studies and heterogeneity among them more well-designed prospective observational studies considering potential confounding variables are required. 

Original title: 
Higher dietary choline intake is associated with increased risk of all-cause and cause-specific mortality: A systematic review and dose-response meta-analysis of cohort studies by Sharifi-Zahabi E, Soltani S, […], Shidfar F. 
 

Link:
https://pubmed.ncbi.nlm.nih.gov/39341000/

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Betaine-rich foods are

• American Indian/Alaska native foods
• Baked products
• Beef products
• Cereal grains and pasta
• Restaurant foods
• Snacks
• Vegetables and vegetable products

Objectives:
The relationship between beverage consumption and risk of cardiovascular disease has been extensively examined in cross-sectional studies. However, limited studies have investigated beverage consumption as a longer-term habitual behavior, which is important owing to potential cumulative harmful or beneficial cardiovascular effects. Therefore, this review article has been conducted.

What is the relationship between sex-specific long-term consumption of beverages [sugar-sweetened beverages (SSBs) or artificial-sweetened beverages (ASBs), tea, coffee, fruit juices, energy drinks and alcohol] and cardiovascular disease-related mortality? 

Study design:
This review article included 20 prospective cohort studies. The length of follow-up ranged from 5.5 years to 40 years. 
There was no publication bias. 

Results and conclusions:
The investigators found long-term coffee consumption of 2-6 cups per day significantly reduced cardiovascular disease-related mortality with 37% in males [pooled HR = 0.63, 95% CI = 0.46 to 0.87, p = 0.005, I2 = 0%] but not in females [HR = 0.78, 95% CI = 0.60 to 1.02, p = 0.07]. 

The investigators found long-term higher intake of tea was significantly associated with a 19% lower risk of cardiovascular disease-related mortality in all adults [pooled HR = 0.81, 95% CI = 0.72 to 0.92, p ≤ 0.001]. 

The investigators found higher alcohol intake was significantly associated with a 44% higher stroke in males [pooled HR = 1.44, 95% CI = 1.06 to 1.94, p = 0.02] and a 126% higher stroke in females [pooled HR = 2.26, 95% CI = 1.34 to 3.81, p = 0.002]. 

The investigators found higher sugar-sweetened beverage was significantly associated with a 31% higher risk in cardiovascular disease-related mortality [pooled HR = 1.31, 95% CI = 1.16 to 1.46, p ≤ 0.0001]. 
However, no effect was found between artificial-sweetened beverages and cardiovascular disease-related mortality while comparing the highest intake with lowest intake [pooled HR = 1.05, 95% CI = 0.87 to 1.26, p = 0.61, I2 = 61%].
 
The investigators concluded long-term habitual coffee consumption (2-6 cups per day) is beneficial for males and tea consumption is beneficial for all adults. Long-term high alcohol and sugar-sweetened beverage consumption increased risk of cardiovascular disease-related mortality for both males and females. However, it is not possible to draw conclusions on the potential benefit or harm of the long-term consumption of fruit juice and energy drinks on cardiovascular disease-related mortality owing to the limited number of studies available.

Original title: 
Long-Term Consumption of 6 Different Beverages and Cardiovascular Disease-Related Mortality: A Systematic Review and Meta-Analysis of Prospective Cohort Studies by Bhandari B, Zeng L, […], Xu X. 

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10904171/

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Objectives:
Previous studies suggest that dietary vitamin C is inversely associated with gastric cancer (GC), but most of them did not consider intake of fruit and vegetables. Therefore, this review article has been conducted.

Do higher dietary vitamin C intakes reduce gastric cancer risk after adjusting for intake of fruit and vegetables?

Study design:
This review article included 14 case-control studies with in total 5,362 cases (persons with gastric cancer) and 11,497 controls (persons without gastric cancer).

More cases were male (61.88% vs. 54.64%), older than 60 years (63.37% vs. 57.87%) and had low socioeconomic status (57.29% vs. 45.66%) compared with controls. 
In addition, a higher proportion of cases than controls were obese (21.34% vs. 19.06%), current smokers (26.58% vs. 24.14%) and ever drinkers (64.85 vs. 63.29%). 
Similarly, H. pylori seropositivity (63.82% vs. 61.86%) was more common among cases than among controls when considering only participants from the 7 studies with available information. 
A larger proportion of controls reported high intake of fruit and vegetables compared with cases. 
Most cases were of noncardia (57.03%) and intestinal type gastric cancer (33.01%). 
Cases had a lower median intake of vitamin C and fewer of them were in the highest quartiles of intake compared with controls.

Results and conclusions:
The investigators found individuals in the highest quartile of dietary vitamin C intake had a significantly reduced risk of 36% for gastric cancer compared with those in the lowest quartile [OR = 0.64, 95% CI = 0.58 to 0.72]. 

The investigators found, however, when additionally adjusting for BMI and intake of fruit and vegetables, the observed association was attenuated and the OR for the highest versus lowest quartile of dietary vitamin C was 0.85 [95% CI = 0.73 to 0.98].

The investigators found a significant inverse association for noncardia gastric cancer, as well as for both intestinal and diffuse types of the disease. 

The investigators found dose-response analysis showed decreasing ORs of gastric cancer up to 150-200 mg/day of vitamin C [OR = 0.54, 95% CI = 0.41 to 0.71], whereas ORs for higher intakes were close to 1.0. 

The investigators concluded that consumption of 150-200 mg/day of vitamin C reduce gastric cancer risk. However, further well-designed prospective studies, aimed at disentangling the complex relationships between intake of fruit and vegetables, vitamins and other antioxidants and gastric cancer, are warranted to prove causality of the observed relationship between vitamin C and gastric cancer.

Original title: 
Dietary intake of vitamin C and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project by Sassano M, Seyyedsalehi  MS, […], Boffetta P. 

 

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11016516/

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Objectives:
While clinical studies indicate that dietary protein may benefit glucose homeostasis in type 2 diabetes (T2D), the impact of dietary protein, including whether the protein is of animal or plant origin, on the risk of type 2 diabetes is uncertain. Therefore, an update of the meta-analysis has been conducted. 

Is there an associations between total, animal and plant protein dietary intakes and the risk of type 2 diabetes?

 

Study design:
This review article included 16 prospective cohort studies, involving 615,125 participants and 52,342 type 2 diabetes cases. Of which 11 studies reported data on intake of both animal and plant protein. 

 

Results and conclusions:
The investigators found dietary intakes of total protein were significantly associated with an increased risk of 14% for type 2 diabetes [pooled effect size = 1.14, 95% CI = 1.04 to 1.24].

The investigators found every increase of 20g dietary intakes of total protein were significantly associated with an increased risk of 3% for type 2 diabetes.

The investigators found dietary intakes of animal protein were significantly associated with an increased risk of 18% for type 2 diabetes [pooled effect size = 1.18, 95% CI = 1.09 to 1.27].

The investigators found every increase of 20g dietary intakes of animal protein were significantly associated with an increased risk of 7% for type 2 diabetes.

The investigators found, in contrast, there was no association between dietary intake of plant protein and type 2 diabetes risk [pooled effect size = 0.98, 95% CI = 0.89 to 1.08].

The investigators found every replacement of 20 grams animal by plant protein was 

significantly associated with a reduced risk of 20% for type 2 diabetes [pooled effect size = 0.80, 95% CI = 0.76 to 0.84].

The investigators concluded that long-term consumption of animal, but not plant, protein is associated with a dose-dependent increase in the risk of type 2 diabetes, with the implication that replacement of animal with plant protein intake may lower the risk of type 2 diabetes.  

Original title: 
Association between total, animal, and plant protein intake and type 2 diabetes risk in adults: A systematic review and dose-response meta-analysis of prospective cohort studies by Ardakani AF, Anjom-Shoae J, […], Horowitz M. 

Link: 
https://pubmed.ncbi.nlm.nih.gov/39032197/

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Objectives:
The association between soy product consumption and cancer risk varies among studies. Therefore, this review article has been conducted.

Do higher soy product consumption reduce cancer risk?

Study design:
This review article included 17 cohort studies and 35 case-control studies with a total of 861,372 participants and 44,932 cases (persons with cancer). 

Regarding quality assessment, the case-control studies achieved an average score of 6.7. The mean score of the cohort study was 7.2, which satisfied the criterion of high quality. 
All analyses adjusted for age and most studies adjusted for smoking status (n = 38), drinking status (n = 29), total energy intake (n = 27), BMI (n = 26) and education level (n = 26). 

Results and conclusions:
The investigators found in pooled analysis of cohort studies and case-control studies that higher consumption of total soy products significantly reduced risk of cancer with 31% [RR = 0.69, 95% CI = 0.60 to 0.80, I2 = 82.7%, p < 0.001]. 
However, this reduced risk was not significant in cohort studies (RR = 0.90, 95% CI = 0.80 to 1.01].

The investigators found higher tofu consumption significantly reduced cancer risk in both men and women.

The investigators found higher consumption of total soy products significantly reduced risk of cancer amond women with 24% [RR = 0.76, 95% CI = 0.65 to 0.89].

The investigators found in subgroup analysis that higher consumption of total soy products was significantly associated with a reduced risk for gastrointestinal cancer [RR = 0.74, 95% CI = 0.61 to 0.89], prostate cancer [RR = 0.47, 95% CI = 0.31 to 0.71], lung cancer [RR = 0.67, 95% CI = 0.52 to 0.86], upper aerodigestive tract cancer [RR = 0.33, 95% CI = 0.22 to 0.49] and multiple myeloma [RR = 0.10, 95% CI = 0.01 to 0.97], but not in bladder or liver cancer.

The investigators found in pooled analysis of cohort studies and case-control studies that higher consumption of tofu significantly reduced risk of cancer with 22% [RR = 0.78, 95% CI = 0.70 to 0.86, I2 = 47.9%, p = 0.004]. 
However, this reduced risk was not significant in cohort studies [RR = 0.89, 95% CI = 0.78 to 1.01, p = 0.186].

The investigators found in pooled analysis of cohort studies and case-control studies that higher consumption of soymilk significantly reduced risk of cancer with 25% [RR = 0.75, 95% CI = 0.60 to 0.86, I2 = 47.9%, p = 0.004]. 
However, this reduced risk was not significant in cohort studies [RR = 1.10, 95% CI = 0.76 to 1.58].

The investigators found a 54g per day increment of total soy products significantly reduced cancer risk by 11%, a 61g per day increment of tofu significantly reduced cancer risk by 12%, and a 23g per day increment of soymilk significantly reduced cancer risk by 28%, while none of the other soy products were associated with cancer risk. 

The investigators concluded that daily consumption of 54g total soy products, 61g tofu or 23g soymilk is associated with a lower cancer risk. More prospective cohort studies are still needed to confirm the causal relationship between soy product consumption and cancer risk.

Original title: 
Soy Product Consumption and the Risk of Cancer: A Systematic Review and Meta-Analysis of Observational Studies by Wang C, Ding K, […], Hong H. 

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11013307/

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Objectives:
Previous cohort studies have indicated that consumption of total and animal proteins are related to fracture risk; however, results were inconclusive. Therefore, this review article has been conducted.

Does a high dietary intake of protein reduce risk of fractures?

Study design:
This review article included 20 cohort studies with serious to moderate risk of bias involving 780,322 individuals. 

Results and conclusions:
The investigators found a non-statistically significant relation between intake of animal proteins and dairy products and all fracture risk. 

The investigators found, however, a significantly 43% decreased incidence of fracture per 100 g/day total protein dietary intake [RR = 0.57, 95% CI = 0.36 to 0.93]. 

The investigators found, however, a significantly 5% decreased incidence of fracture per 15 g/day fish protein dietary intake [RR = 0.95, 95% CI = 0.91 to 0.99]. 

The investigators found every 100 g/day total and animal protein dietary intake and every 15 g/day fish dietary intake were significantly linked to 48%, 50% and 5% lower hip fracture risk. 

The investigators found greater dietary animal protein intake might reduce risk of hip but not fracture at any site. 

The investigators concluded greater total protein (per 100 g/day) and fish (per 15 g/day) dietary intake may reduce risk of any or hip fracture. May reduce because the cohort studies had serious to moderate risk of bias.

Original title: 
Association between total and animal proteins with risk of fracture: A systematic review and dose-response meta-analysis of cohort studies by Zeraattalab-Motlagh S, Mortazavi AS, […], Mohammadi H.

 

Link: 
https://pubmed.ncbi.nlm.nih.gov/37855886/ 

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100 grams of protein consumption per day corresponds to a diet with 20 En% protein. A diet with 20 En% protein mainly consists of products with 20 En% protein. Find here which products in the supermarket contain 20 En% protein.

20 En% protein means that the number of grams of protein contributes 20% to the total calorie content of the product in question.

Calculate here whether your daily diet contains 20 En% protein. This tab is only visible after gratis inlog. 

Objectives:
Hypertension (HTN) is regarded as a serious public health issue throughout the world. High blood pressure (BP) may be improved by carotenoid supplementation; however, randomized controlled trials (RCTs) provide conflicting evidence. Therefore, this review article has been conducted.

Do carotenoid supplements reduce blood pressure?

Study design:
This review article included 19 RCTs involving 1,151 participants.
Evidence for all systolic blood pressure, diastolic blood pressure and heart rate values was high quality.

Results and conclusions:
The investigators found carotenoid supplementation significantly reduced the systolic blood pressure (SBP) [WMD = -2.492 mmHg, 95% CI = -4.52 to -0.47, p = 0.016] and diastolic blood pressure (DBP) [MD = -1.60 mmHg, 95% CI = -2.73 to -0.47, p = 0.005]. 

The investigators found greater effects were observed in Asian participants, those aged >50 years, nonhealthy participants and participants with a baseline systolic blood pressure ≥130 mmHg and diastolic blood pressure ≥80 mmHg and at carotenoid dose >10 mg. 

The investigators found dose-response analysis showed that carotenoid supplementation decreased systolic blood pressure and diastolic blood pressure levels at doses of, respectively, 0-25 and 0-20 mg/d. 

The investigators concluded daily 10-25 mg carotenoid supplementation decrease blood pressure, especially in nonhealthy study participants with high blood presurre baseline levels.

Original title: 
Effect of carotenoid supplementation on blood pressure in adults: a GRADE-assessed systematic review and dose-response meta-analysis of randomized controlled trials by Behzadi M, Akbarzadeh M, […], Bideshki MV. 

Link:
https://pubmed.ncbi.nlm.nih.gov/38219250/

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Heart patients are advised to choose low fat, low salt and fiber rich products. These products can be found here. 

Patients with a high blood pressure are advised to choose low salt products. These products can be found here. 

Coenzyme Q10 supplements improve endothelial function 

Objectives:
Coenzyme Q10 (CoQ10) has gained attention as a potential therapeutic agent for improving endothelial function. Several randomized clinical trials (RCTs) have investigated CoQ10 supplementation's effect on endothelial function. However, these studies have yielded conflicting results. Therefore, this review article has been conducted.

Do coenzyme  Q10 supplements improve endothelial function?

Study design:
This review article included 12 RCTs comprising 489 subjects.

Results and conclusions:
The investigators found significant increases in Flow Mediated Dilation (FMD) after CoQ10 supplementation [WMD = 1.45, 95% CI = 0.55 to 2.36, p < 0.02], but there was no increase in Vascular cell adhesion protein (VCAM) and Intercellular adhesion molecule (ICAM) following Q10 supplementation. 

The investigators found the sensitivity analysis showed that the effect size was robust in FMD and VCAM. 

The investigators found in meta-regression, changes in FMD percent were significantly associated with the dose of supplementation [slope = 0.01, 95% CI = 0.004 to 0.03, p = 0.006].

The investigators concluded coenzyme Q10 supplementation has a positive effect on Flow Mediated Dilation (FMD) in a dose-dependent manner.  

Original title: 
Effect of Coenzyme Q10 Supplementation on Vascular Endothelial Function: A Systematic Review and Meta-Analysis of Randomized Controlled Trials by Daei S, Ildarabadi A, […], Mohamadi-Sartang M. 

Link:
https://pubmed.ncbi.nlm.nih.gov/38630421/

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Endothelial function can be assessed non-invasively using the flow-mediated dilation (FMD) technique. Flow-mediated dilation (FMD) refers to dilation (widening) of an artery when blood flow increases in that artery.

Heart patients are recommended to choose high-fiber, low-fat and low-salt products.

High-fiber, low-fat and low-salt products are products with minimum 1.5 grams of fiber per 100 kcal, maximum 30 En% fat and maximum 0.2 grams salt per 100 kcal. 
Find here which products are suitable for heart patients.

Calculate here whether your daily diet meets the requirements for heart patients.

Calculate here whether your diet for the past six months meets the requirements for heart patients.

Objectives:
Carotenoids appear to have anticancer effects. Prospective evidence for the relation between serum carotenoids and breast cancer is controversial. Therefore, this review article has been conducted.

Do higher carotenoids levels (likes, α-carotene, β-carotene, β-cryptoxanthin, lycopene, zeaxanthin and lutein) reduce breast cancer risk among women?

Study design:
This review article included 17 nested case-control studies and 1 cohort study, published between 1984 and 2016 with a total of 20,188 participants. 
Median follow-up ranged from 8 months to 21 years during which 7,608 breast cancer cases were reported. 
All studies assessed circulating carotenoids using high-performance liquid chromatography. The majority of studies carried out on circulating carotenoids and the risk of breast cancer were adjusted for the following variables: BMI (n = 9), dietary variables (n = 8), age (n = 9), alcohol (n = 6), age at menarche (n = 6) and age at first birth (n = 8). 
According to the quality assessment, except for 2 studies, other publications had high quality. 

There was no publication bias. 

Results and conclusions:
The investigators found that the highest levels of total carotenoids compared to the lowest were significantly related to a 24% lower risk of breast cancer [relative risk (RR) = 0.76, 95% CI = 0.62 to 0.93, I2 = 45.6%, p = 0.075]. 
According to the sensitivity analysis, no study affected the overall RR. 

The investigators found according to linear dose-response analysis, the risk of breast cancer decreased by 2% for every 10 μg/dL of total carotenoids [RR = 0.98, 95% CI = 0.97 to 0.99]. A steady drop in the risk of breast cancer was observed for total carotenoid concentrations <1200 μg/dL followed by a plateau. The level of evidence was graded as low.

The investigators found that the highest levels of α-carotene compared to the lowest were significantly related to a 23% lower risk of breast cancer [relative risk (RR) = 0.77, 95% CI = 0.68 to 0.87, I2 = 0.0%, p = 0.48]. 
According to the sensitivity analysis, no study affected the overall RR. 

The investigators found according to linear dose-response analysis, the risk of breast cancer decreased by 22% for every 10 μg/dL of α-carotene [RR = 0.78, 95% CI = 0.66 to 0.93]. 
No evidence for nonlinear association was found. The level of evidence was graded as low. 

The investigators found that the highest levels of β-carotene compared to the lowest were significantly related to a 20% lower risk of breast cancer [relative risk (RR) = 0.80, 95% CI = 0.65 to 0.98, I2 = 56.5%, p = 0.004]. 
According to the sensitivity analysis, no study affected the overall RR. 

The investigators found according to linear dose-response analysis, the risk of breast cancer decreased by 4% for every 10 μg/dL of β-carotene [RR = 0.96, 95% CI = 0.93 to 0.99]. No evidence for nonlinear association was found. The level of evidence was graded as low. 

The investigators found that the highest levels of β-cryptoxanthin compared to the lowest were significantly related to a 15% lower risk of breast cancer [relative risk (RR) = 0.85, 95% CI = 0.74 to 0.96, I2 = 0.0%, p = 0.80]. 
According to the sensitivity analysis, no study affected the overall RR. 

The investigators found according to linear dose-response analysis, the risk of breast cancer decreased by 10% for every 10 μg/dL of β-cryptoxanthin [RR = 0.90, 95% CI = 0.82 to 0.99]. 

The investigators found that the highest levels of lycopene compared to the lowest were significantly related to a 14% lower risk of breast cancer [relative risk (RR) = 0.86, 95% CI = 0.76 to 0.98, I2 = 0.0%, p = 0.46]. 
According to the sensitivity analysis, no study affected the overall RR. 

The investigators found that the highest levels of lutein compared to the lowest were significantly related to a 30% lower risk of breast cancer [relative risk (RR) = 0.70, 95% CI = 0.52 to 0.93, I2 = 17.1%, p = 0.30]. 
According to the sensitivity analysis, no study affected the overall RR. 

The investigators concluded that higher levels of carotenoids, α-carotene, β-carotene, β-cryptoxanthin, lycopene and lutein are related to a decreased risk of breast cancer. Additionally, each 10 μg/dL of total carotenoids, α-carotene, β-carotene and β-cryptoxanthin reduce breast cancer risk with 2%, 22%, 4% and 10%, respectively. 

Original title: 
The Association between Circulating Carotenoids and Risk of Breast Cancer: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies by Dehnavi MK, Ebrahimpour-Koujan S, […], Azadbakht L.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10694674/ 

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Objectives:
Taurine plays a pivotal role in regulating glucose and lipid metabolism, blood pressure homeostasis and obesity largely due to its cytoprotective, antioxidant and anti-inflammatory actions. Despite promising data from animal studies in this scenario, the efficacy of taurine supplementation in human studies has been inconsistent. Therefore, this review article has been conducted.

Does taurine supplementation lower blood pressure and improve the lipid profile in patients with liver dysregulation?

Study design:
This review article included 12 RCTs.
Most studies were conducted in patients with liver or metabolic dysregulation (diabetes, hepatitis, fatty liver, obesity, cystic fibrosis, chronic alcoholism and cardiac surgery).
The taurine dosage varied from 0.5 to 6 g/d for 15 days to 6 months.

Results and conclusions:
The investigators found that taurine administration (supplementation) had a significant effect of on systolic blood pressure [WMD = -4.67 mm Hg, 95% CI = -9.10 to -0.25], diastolic blood pressure [WMD = -2.90 mm Hg, 95% CI = -4.29 to -1.52], total cholesterol levels [WMD = -10.87 mg/dL, 95% CI = -16.96 to -4.79] and triglycerides levels [WMD = -13.05 mg/dL, 95% CI = -25.88 to -0.22]. 

The investigators found, however, that taurine administration had no effect on fasting blood glucose [WMD = 0.06 mg/dL], HDL cholesterol [WMD = 0.90 mg/dL], LDL cholesterol [WMD = -6.17 mg/dL], as well as on body mass index [WMD = -0.46 kg/m²] and body weight [WMD = -0.47 kg] as the anthropometric measures.

The investigators concluded that, in patients with liver dysregulation, taurine supplements (0.5 to 6 g/d for 15 days to 6 months) reduce blood pressure and improve the lipid profile by reducing total cholesterol and triglyceride levels.

Original title:
The effects of taurine supplementation on obesity, blood pressure and lipid profile: A meta-analysis of randomized controlled trials by Guan L and Miao P.

Link:
https://pubmed.ncbi.nlm.nih.gov/32871172/

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Find here more information/studies about taurine consumption and lowering blood pressure and cholesterol levels.

The main sources of taurine are animal foods, such as meat, fish and dairy products.

Objectives:
Is there a difference between high-load (≥70 of 1RM) and low-load (70 of 1RM) resistance training (RT) on femoral neck and lumbar spine bone mineral density (BMD) in middle-aged and older people?

Study design:
This review article included 6 RCTs.

Results and conclusions:
The investigators found the meta-analysis revealed no difference in femoral neck bone mineral density [MD = 0.00 g/cm², 95% CI = -0.01 to 0.01, p = 0.63, I2 = 47%, p = 0.07] and lumbar spine bone mineral density [MD = 0.01 g/cm², 95% CI = -0.00 to 0.02, p = 0.12, I2 = 59%, p = 0.02] between high-load (≥70 of 1RM) resistance training group and low-load (70 of 1RM) resistance training group. 

The investigators found subgroup analysis revealed a significant effect of high-load resistance training on femoral neck bone mineral density when participants presented normal bone mineral density values [MD = 0.01 g/cm², 95% CI = 0.00 to 0.02, p = 0.04] and on interventions lasting up to 6 months [MD = 0.01 g/cm², 95% CI = 0.00 to 0.02, p = 0.03].

The investigators concluded both high-load (≥70 of 1RM) and low-load (70 of 1RM) resistance training (RT) have similar effects on femoral neck and lumbar spine bone mineral density (BMD) in middle-aged and older people.

Original title:
High and Low-Load Resistance Training Produce Similar Effects on Bone Mineral Density of Middle-Aged and Older People: A Systematic Review With Meta-Analysis of Randomized Clinical Trials by Souza D, Barbalho M, […], Gentil P.

Link:
https://www.sciencedirect.com/science/article/abs/pii/S0531556520303211?via%3Dihub

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Objectives:
Many studies have investigated the association between dietary iron intake and death due to cardiovascular disease (CVD), but the results were inconsistent. Therefore, this review article has been conducted.

Does dietary iron intake increase risk of death due to cardiovascular disease (cardiovascular disease mortality)?

Study design:
This review article included 19 prospective cohort studies including 720,427 participants (46,045 deaths due to cardiovascular disease).

Results and conclusions:
The investigators found when comparing the highest versus lowest level, the highest level of dietary heme iron intake significantly increased risk of death due to cardiovascular disease with 19% [pooled RR = 1.19, 95% CI = 1.01-1.39].

The investigators found every 1-mg/day increase in dietary heme iron intake significantly increased risk of death due to cardiovascular disease with 25% [pooled RR = 1.25, 95% CI = 1.17-1.33].

The investigators found every 1-mg/day increase in dietary heme iron intake significantly increased risk of death due to stroke with 17% [pooled RR = 1.17, 95% CI = 1.04-1.32].

The investigators found the association between dietary iron intake and cardiovascular disease mortality was linear [p nonlinearity > 0.05].

The investigators concluded higher dietary intake of heme iron (at least 1-mg/day) is associated with a greater risk of cardiovascular disease mortality. Therefore, reducing consumption of heme iron may help to prevent premature death due to cardiovascular disease.

Original title:
Dietary iron intake and risk of death due to cardiovascular diseases: A systematic review and dose-response meta-analysis of prospective cohort studies by Han M, Guan L, […], Lu J.

Link:
https://pubmed.ncbi.nlm.nih.gov/32674239/

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Food items of heme iron are:

• Beef or chicken liver
• Beef
• Canned light tuna
• Canned sardines
• Organ meats
• Oysters, clams, mussels
• Poultry

Objectives:
Micro-nutrients are closely related to pulmonary tuberculosis (PTB). Most patients with PTB suffer from micro-nutrients deficiency. Therefore, this review article has been conducted.

Do patients with tuberculosis benefit from micro-nutrients support during an anti-tuberculosis treatment?

Study design:
This review article included a total of 13 RCTs with a total of 2,847 participants.
The duration of the experimental group with micro-nutrients support was more than 2 weeks.

Results and conclusions:
The investigators found micro-nutrients support significantly improved sputum smears [OR = 0.16, 95% CI = 0.03 to 0.77].

The investigators found micro-nutrients support significantly improved culture negative conversion rates [MD = -2.36, 95% CI = -4.72 to -0.01].

The investigators found micro-nutrients support significantly increased lymphocytes [MD = 0.20, 95% CI = 0.06 to 0.35].

The investigators found micro-nutrients support significantly decreased leukocytes, neutrophils, CRP and ESR.

The investigators found, however, micro-nutrients support had no impact on body weight, MUAC, haemoglobin, albumin or monocytes [p > 0.05].

The investigators concluded micro-nutrients support reduces chronic inflammation and improves sputum smears or culture conversions to contribute to anti-tuberculosis treatment.

Original title:
The effect of micro-nutrients on malnutrition, immunity and therapeutic effect in patients with pulmonary tuberculosis: A systematic review and meta-analysis of randomised controlled trials by Cai H, Chen L, […], Wang X.

Link:
https://pubmed.ncbi.nlm.nih.gov/33049436/

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Find more information/studies on malnutrition right here.

Objectives:
Previous studies lack consistent conclusions as to whether astaxanthin is actually linked to various health benefits as claimed. Therefore, this review article has been conducted.

Is there a causal relationship between astaxanthin consumption and improvements in risk factors for diabetes or cardiovascular disease?

Study design:
This review article included 14 RCTs.

Results and conclusions:
The investigators found that astaxanthin consumption was not associated with FBS, HbA1c, TC, LDL-C, TG, BMI, BW, DBP and SBP.

The investigators found that astaxanthin consumption was associated with an increase in HDL cholesterol levels [WMD = 1.473 mg/dL, 95% CI = 0.319 to 2.627, p = 0.012].

The investigators found that astaxanthin consumption during ≥12 weeks was associated with a decrease in CRP levels [WMD = -0.528 mg/L, 95% CI = -0.990 to -0.066].

The investigators found that >12 mg/day astaxanthin consumption was associated with a decrease in CRP levels [WMD = -0.389 mg/dL, 95% CI = -0.596 to -0.183].

The investigators concluded that astaxanthin consumption is causally associated with an increase in HDL cholesterol levels (good cholesterol) and a decrease in CRP levels for >12 mg/day astaxanthin consumption during ≥12 weeks. Significant associations are not observed for other outcomes.

Original title:
The effects of astaxanthin supplementation on obesity, blood pressure, CRP, glycemic biomarkers, and lipid profile: A meta-analysis of randomized controlled trials by Xia W, Tang N, [...], Zhu Y.

Link:
https://pubmed.ncbi.nlm.nih.gov/32755613/

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Find here more information/studies about astaxanthin consumption and cholestrerol.

Objectives:
Is there a causal relationship between dairy products or calcium supplements and the reduction in fat mass and BMI among overweight or obese adults?

Study design:
This review article included 10 and 14 RCTs with ≥ 12 weeks interventions of calcium supplements and dairy products among overweight (BMI>25) or obese (BMI>30) adults aged ≥18.

Results and conclusions:
The investigators found that dairy products significantly reduced fat mass among overweight or obese adults [SMD = -0.40, 95% CI = -0.77 to -0.02].
This reduction was also significant in the analysis of RCTs with low risk of bias scores.

The investigators found that dairy products significantly reduced BMI among overweight or obese adults [SMD = -0.46 kg/m², 95% CI = -0.67 to -0.26].
This reduction was also significant in the analysis of RCTs with low risk of bias scores.

The investigators found that calcium supplements significantly reduced fat mass among overweight or obese adults [SMD = -0.15, 95% CI = -0.28 to -0.02].
However, this reduction was not significant in the analysis of RCTs with low risk of bias scores.

The investigators concluded there is a causal relationship between dairy products without distinction of fat percentage and the reduction in fat mass and BMI among overweight or obese adults.

Original title:
Meta-analysis of randomized controlled trials on calcium supplements and dairy products for changes in body weight and obesity indices by Hong JY, Lee JS, [...], Kim MK.

Link:
https://pubmed.ncbi.nlm.nih.gov/33292017/

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Find more information/studies on significant/cohort studies, nuts consumption and cancer right here.

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

Objectives:
Type 1 diabetes mellitus (T1DM) causes the irreversible destruction of pancreatic beta cells. The Bacillus Calmette-Guerin (BCG) vaccine can modulate the immune response and decelerate disease progression. Therefore, this review article has been conducted.

Do patients with type 1 diabetes mellitus benefit from the Bacillus Calmette-Guerin (BCG) vaccine?

Study design:
This review article included 4 RCTs. The sample sizes ranged from 6 to 94, with a total of 198 subjects. The mean age of the examinees ranged from 10.1 to 36.0 years and the follow-up duration ranged from 1 to 8 years.

Results and conclusions:
The investigators found the pooled meta-analysis demonstrated no significant difference in HbA1c levels [MD = -0.12, 95% CI = -0.53 to 0.30, I2 = 56%] or fasting C-peptide levels [MD = -0.15, 95% CI = -0.35 to 0.06, I2 = 0%] in the BCG intervention group as compared with that in the placebo group.
The results remained unchanged after removing each study in the sensitivity analysis.

The investigators concluded there is no robust evidence to support the use of the Bacillus Calmette-Guerin (BCG) vaccine for the treatment of type 1 diabetes mellitus although the HbA1c levels tend to improve. Additional RCTs to assess the long-term effects of the Bacillus Calmette-Guerin (BCG) vaccine on glycemic control are warranted.

Original title:
Therapeutic Effects of BCG Vaccination on Type 1 Diabetes Mellitus: A Systematic Review and Meta-Analysis of Randomized Controlled Trials by Chang YC, Lin CJ, […], Hsu HY.

Link:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7139880/

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Find more information/studies on vaccination, diabetes mellitus and malnutrition right here.

Objectives:
Dyslipidemia is a common metabolic disease worldwide and also an important predisposing factor for cardiovascular diseases (CVDs). Coffee is loved by people all over the world; however, the association between coffee consumption and blood lipids has yielded inconsistent results. Therefore, this review article has been conducted.

Is there a causal relationship between coffee consumption and dyslipidemia?

Study design:
This review article included 12 RCTs.

Results and conclusions:
The investigators found pooled results showed that coffee consumption significantly increased total cholesterol (TC) levels [WMD = 0.21 mmol/L, 95% CI = 0.04 to 0.39, p = 0.017].  
Significant means that there is an association with a 95% confidence.

The investigators found pooled results showed that coffee consumption significantly increased triglyceride (TG) levels [WMD = 0.12 mmol/L, 95% CI = 0.03 to 0.20, p = 0.006].  
Significant because the calculated p-value of 0.006 was less than the p-value of 0.05.

The investigators found pooled results showed that coffee consumption significantly increased LDL cholesterol (bad cholesterol) levels [WMD = 0.14 mmol/L, 95% CI = 0.05 to 0.24, p = 0.003].  

The investigators found pooled results showed that coffee consumption had no significant effect on HDL cholesterol (good cholesterol) levels [WMD = -0.01 mmol/L, 95% CI = -0.06 to 0.04, p = 0.707].
No significant means that there is no association with a 95% confidence.

The investigators found dose-response analysis results revealed significant positive nonlinear associations between coffee consumption and the increase in total cholesterol, LDL cholesterol and triglyceride levels.

The investigators concluded that coffee consumption is associated with an elevated risk for dyslipidemia and cardiovascular diseases. So a reasonable habit of coffee consumption (3 cups/d) is essential for the prevention of dyslipidemia.  

Original title:
Effect of coffee consumption on dyslipidemia: A meta-analysis of randomized controlled trials by Du Y, Lv Y, […], Luo Q.

Link:
https://pubmed.ncbi.nlm.nih.gov/33239163/

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Find more information/studies on significant/RCTs/causal relationship, coffee consumption, lowering cholesterol levels and cardiovascular disease right here.

Dyslipidemia is elevation of plasma cholesterol, triglycerides (TGs), or both, or a low HDL cholesterol (good cholesterol) level that contributes to the development of atherosclerosis. Atherosclerosis is the main underlying cause of cardiovascular disease (CVD).

Objectives:
A dietary protein intake (DPI) of between 0.6 and 0.8 g protein per kilogram body weight per day (g/kg/day) is frequently recommended for adults with moderate-to-advanced chronic kidney disease (CKD). However, evidence on whether patients with diabetic kidney disease (DKD) actually benefit from a DPI of ≤ 0.8 g/kg/day and from a low-protein diet (LPD) at CKD stages 1-3 has not been consistent. Therefore, this review article has been conducted.

Do patients with diabetic kidney disease benefit from a dietary protein intake of 0.8 g protein per kilogram body weight per day (g/kg/day)?

Study design:
This review article included 9 RCTs with a total of 506 participants and follow-up periods varying from 4.5 to 60 months.

Results and conclusions:
The investigators found that patients with diabetic kidney disease who consumed 0.8 g protein/kg/day had a significantly reduced decline in glomerular filtration rate (GFR) [MD = 22.31 mL/min/1.73 m², 95% CI = 17.19 to 27.42, p 0.01] and a significant decrease in proteinuria [SMD = -2.26 units, 95% CI = -2.99 to -1.52, p 0.001] versus those on the control diet.

The investigators found the benefits of a low-protein diet to patients with diabetic kidney disease at chronic kidney disease stages 1-3 were a markedly decreased proteinuria [SMD - 0.96 units, 95% CI = -1.81 to -0.11, p = 0.03] and slight but significant decreases in glycated hemoglobin [-0.42%] and cholesterol levels [-0.22 mmol/L].

The investigators concluded that a dietary protein intake of 0.8 g/kg/day is strongly associated with a slow decline in glomerular filtration rate (GFR) and decreases proteinuria in the patients with diabetic kidney disease. Patients with chronic kidney disease (CKD) stages chronic kidney disease 1-3 benefit from a low-protein diet in terms of a marked decrease of proteinuria and slight but significant improvements in lipid and glucose control.  

Original title:
Diabetic Kidney Disease Benefits from Intensive Low-Protein Diet: Updated Systematic Review and Meta-analysis by Li Q, Wen F, [...], Wang W.

Link:
https://pubmed.ncbi.nlm.nih.gov/33150563/

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Find here more information/studies about protein consumption and kidney disease.

For example: you are a patient with diabetic kidney disease, you weigh 70 kg and you want to eat 2200 kcal every day. How should you meet a dietary protein intake of 0.8 g protein per kilogram body weight per day (g/kg/day) in daily life?
Every day you should take maximal 0.8 g protein x 70 kg = 56 g protein. 56 g protein give 56x4 kcal = 224 kcal. 224 kcal is around 10% of 2200 kcal. Thus, you should eat products whose protein content contributes maximum 10% to the total kcal of the product in question, meaning you should eat products with 10 En% protein. These products in the supermarket contain maximum 10 En% protein.

Thus, a dietary protein intake of 0.8 g protein per kilogram body weight per day (g/kg/day) for a person weighing 70 kg on a diet of 2200 kcal, means he/she should eat products with maximum 10 En% protein in daily life.
 

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

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

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

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

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

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

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

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EPA and DHA are present in fish.
 

Objectives:
Does pistachio supplementation reduce obesity risk?

Study design:
This review article included 11 randomized controlled trials (RCTs) with 1,593 subjects.

The assigned pistachio intake was below 50 g/d in 3 studies.
Intervention times were shorter than 12 weeks in 4 studies.
There was no significant publication bias.

Results and conclusions:
The investigators found compared to the control diet group, the pistachio supplementation regimen significantly decreased BMI [-0.18 kg/m², 95% CI = -0.26 to -0.11 kg/m², p 0.001, I2 = 29.8%, p = 0.180].

The investigators found compared to the control diet group, the pistachio supplementation regimen did not significantly change waist circumference [net change = 0.76 cm, 95% CI = -0.11 to 1.63 cm, p = 0.087, I2 = 7.0%, p = 0.340].

The investigators found compared to the control diet group, the pistachio supplementation regimen had no effect on body weight [net change = 0.22 kg, 95% CI = -0.50 to 0.07 kg, p = 0.141, I2 = 0.0%, p = 0.962].

The investigators concluded compared to a controlled dietary intake, an adequate amount of pistachio supplementation lowers BMI without increasing body weight, which supports the view that pistachio consumption is beneficial for human health.

Original title:
The relationship between pistachio (Pistacia vera L) intake and adiposity: A systematic review and meta-analysis of randomized controlled trials by Xia K, Yang T, […], Chen XZ.

Link:
https://journals.lww.com/md-journal/Fulltext/2020/08210/The_relationship_between_pistachio__Pistacia_vera.7.aspx

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

Study design:
This review article included 10 RCTs.

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

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

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

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

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

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

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

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

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

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

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

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Find more information/studies on dairy products consumption, calcium and vitamin D right here.