Voeding en gezondheid

Voedingsvezels

  • Dietary fiber, also called "ballast substances", is a collection of substances not be digested in the small intestine. They come so unchanged in the colon where they exert positive effects on the body.  
  • Dietary fiber or fibers are chemically carbohydrates that give firmness to plants.
  • Dietary fiber do not occur in animal products. They come only in plant products, such as vegetables, fruits and nuts for.
  • Dietary fiber do not provide nutrients to the body but they are important for proper bowel function.
  • There are 2 types of dietary fiber:
    1. Non-fermentable dietary fiber, also known as insoluble fiber called. Insoluble fiber works like a sponge in the colon: they take on moisture. As a result, hard, dry stool soft and supple. Loose stools is referred to by the sponge effect just thickened. Non-fermentable dietary fiber give a longer satiety.
      Insoluble fiber are especially in whole grain and grain products, such as whole wheat bread, brown bread, muesli, Granola, oatmeal and bran.
      Examples of non-fermentable fibers are: resistant starch, hemi-cellulose, cellulose and lignin.
    2. Fermentable dietary fiber, also known as soluble fiber called. Fermentable dietary fiber also take water on, albeit less than the non-fermentable fibers. They are mostly well water soluble and also bind bile acids, glucose, cholesterol and fatty acids to itself. They are broken down by intestinal bacteria in the large intestine. The short-chain fatty acids, substances that promote the release, such as bowel function.
      Fermentable fibers occur mainly in vegetables, fruits and legumes.Non-fermentable dietary fiber give a longer satiety, while fermentable dietary fibers promote bowel function.
  • In food, these 2 types of fiber next to each other. In one product are more soluble fiber than insoluble and vice versa.
  • Dietary fiber that serve as food for the good intestinal bacteria in the colon, are called Prebiotics. Prebiotics are fermentable fibers.
  • The EFSA has adopted no health claims of Prebiotics in 2013.
    In the year 2013 is not punishable by law approved health claims of Prebiotics on food packaging and food supplements to put.
  • The most well-known Prebiotics are:
    • Inulin (is to high fiber white bread added).
    • Fructo-oligosaccharides (FOS to baby food as CIS and added).
    • Pectins (as thickening agents added to soft drinks).
    • Glucans from grain products.
  • Dietary fiber supply per gram 2 kcal.
  • Dietary fiber in the food industry are often used as thickening agents such as pectin and gums. Thickening agents for food law E-numbers.
    Thickening agents improve the mouthfeel of diet drinks and sugar-free soft drinks.
  • A high-fiber diet is a diet with a minimum of 1.5 grams of fiber per 100 kcal.
  • Recommendations of dietary fiber:
    • 25-30 grams of dietary fiber per day.
      25 grams of dietary fiber per day corresponds to a daily diet with at least 1.3 grams of fiber per 100 kcal and 30 grams of fiber corresponds to a minimum of 1.5 grams of fiber per 100 kcal.
    • The minimum limit for the fiber intake for children over 2 years is "the age + 5" g and the maximum intake is "the age + 10" g.
    • Still no specific recommendation for soluble and insoluble dietary fibre.

Soluble fiber

Not soluble fiber

Strawberries

Brown rice

Apples

Bulgur

Beans

Couscous

Blueberries

Zucchini

Dried peas

Barley

Vegetables

Cucumbers

Oatmeal

Muesli

Oat Bran

Celery

Lentils

Wheat Bran

Nuts and seeds

Tomatoes

Pears

Whole Wheat Bread

 

Roots

 

Seeds

Scientific studies on dietary fiber:
The review articles (meta-analyses) of randomized, placebo-controlled double-blind human studies (Rcts) answer the following question:
"Is swallowing food supplements make sense?". Yes at a positive conclusion and no in the case of a negative conclusion.

The review articles (meta-analyses) of cohort studies or case-control studies answer the following question:
"Should I change my diet?".

  1. Oatmeal lowers the fasting insulin levels
  2. 10 grams of fiber a day reduces death from heart disease
  3. 10 grams of fiber a day lowers total mortality
  4. At least 25 grams of fiber a day lowers diabetes type 2
  5. Fiber intake through feeding lowers possible stroke
  6. Standard diabetes type 2 patients benefit from fiber intake
  7. Dietary fiber provide protection against breast cancer
  8. A diet with plenty of fiber and dairy products and less refined grains, meat and sugar-rich foods and drinks lowers body weight

 

Krieljes met geroosterde spruitjes en pecannoten voor 4 personen

Baby potatoes with roasted Brussels Sprouts with pecans for 4 people

Nutritional Value:
This recipe delivers per person 577 kcal, 19 grams protein, 37 grams of fat and 42 grams of carbohydrate or protein, 58 and 13 and 29% And%% fat and carbohydrates. This recipe contains 16 and% saturated fat and 1.8 grams of fiber per 100 kcal. This recipe has a GI number of 40.
13 and% protein is, that 19 grams of protein 13% contributes to the total calorie content of this recipe by 577 kcal.

The high fat content (> 35 and%) and saturated fat content (%) are caused by > 10 and ricotta cheese, bacon and Pecans. Due to the high fat and saturated fat content is this meal unhealthy.
To correct for the unhealthy part of this meal should the next product up to 12 And a maximum of 4% fat, and saturated fat and contain a minimum of 0.8 grams of fiber per 100 kcal.
12 + 58 = 70. 70/2 (products) = 35 And% fat (a healthy product directive).
4 + 16 = 20. 30/2 (products) = 10 And% saturated fat (richtllijn a healthy product).
0.8 + 1.8 = 2.6. 2.6/2 (products) = 1.3 grams of fiber per 100 kcal (a healthy product directive).

Which products from the supermarket up to 12% And a maximum of 4% fat, And saturated fat and deliver at least 0.8 grams of fiber per 100 kcal, you can look up here.

Unhealthy meals can always be part of a daily healthy diet provided that in these meals/products but is corrected for the unhealthy part of the previous meal.

Meals are unhealthy meals/products/products with more than 35% And more than 10% fat, And saturated fat and less than 1.3 grams of fiber per 100 kcal.
A daily healthy diet consists mainly of healthy meals/products.

This meal supplies thanks to the Brussels sprouts per person 210 micrograms of folic acid.
At least 200 micrograms (mcg) folic acid is a day to avoid a high homocysteine levels. A high homocysteine level is a risk factor for heart disease.
Eat Brussels sprouts for folic acid.

This meal supplies thanks to the Brussels sprouts per person 240 mg of vitamin c. vitamin C is an antioxidant. Get antioxidants from fruit, vegetables and nuts rather than from dietary supplements!.
Eat Brussels sprouts for vitamin C.

It is used with:
This meal in combination with 5 slices of rye bread and 3 Kiwis delivers 27 grams of fiber and 415 mg of vitamin c. vitamin C is 400-500 mg per day to achieve an optimal blood value. Kiwi, Brussels sprouts and paprika contain much vitamin C.
25-30 grams of fiber a day lowers the chances of getting heart disease, colon cancer and obesity.
30 grams of fiber corresponds to products that deliver at least 1.5 grams of fiber per 100 kcal. Which products from the supermarket 1.5 grams of fiber per 100 kcal deliver, you can look up here.

Preparation of krieljes with roasted Brussels sprouts and Pecans & Ingredients for 4 people

Preparation:

  • Heat the oven at 200 degrees for Celcisus.
  • Cut the potatoes into quarters and halve the Brussels sprouts.
  • Chop the garlic cloves finely and the Pecans coarsely and ris the leaves of the sprigs of thyme.
  • Mix the potatoes with the thyme, Brussels sprouts, bacon, garlic and Pecans.
  • Divide the Court about a with parchment paper lined baking sheet.
  • Divide the ricotta cheese on the baking sheet.
  • Bake the dish in the oven 25 minutes.
  • The Court divide among 4 plates.

Ingredients:

  • Baby potatoes (500 grams)
  • Brussels sprouts (750 grams, cut)
  • Bacon strips (100 grams)
  • Pecans (115 grams)
  • Ricotta cheese (250 grams)
  • Thyme (15 grams)
  • 4 cloves garlic
  • Parchment paper + baking sheet

 

 

Groenten, fruit en beta-caroteen verlagen nierkanker

Research Question:
Lowers eating vegetables, fruit or carotenoids the chance of getting kidney cancer?

Study Design:
This overview article contained 13 prospective cohort studies with a follow-up duration of 7-20 years, 1478 niercelkankergevallen (709 women and 769 men) under 774952 participants.

Validated were used FAHIM and random effects model. There was no question of heterogeneity between studies (p = 0.86).

Results and conclusions:
The researchers found that eating less than 600 grams fruit and vegetables compared with less than 200 grams per day, the risk of renal cell cancer significantly with 32% [95% CI = 0.54-0.87, P for trend = 0.001] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that eating at least 400 grams of fruit compared to less than 100 grams per day, the risk of renal cell cancer significantly with 21% [95% CI = 0.63-0.99, P for trend = 0.03] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that eating at least 400 g of vegetables compared to less than 100 grams per day, the risk of renal cell cancer not significant with 28% [95% CI = 0.48-1.08, P for trend = 0.07] reduced. Not significant is, there is no link to a 95% reliability.

The researchers found that every increase of 78 g broccoli a day, the risk of renal cell cancer significantly with 40% [95% CI = 0.41-0.89] reduced.

The researchers found that every increase of 57 g root per day, the risk of renal cell cancer significantly with 18% [95% CI = 0.68-0.99] reduced.

The researchers found that eating a lot of Alpha-carotene (highest compared to lowest quintile), the chance of getting renal cell not significantly with 13% [95% CI = 0.73-1.03] reduced.

The researchers found that eating a lot of beta carotene (highest compared to lowest quintile), the chance of getting renal cell cancer significantly with 18% [95% CI = 0.69-0.98] reduced.

The researchers found that eating a lot of beta-cryptoxanthin (highest compared to lowest quintile), the chance of getting renal cell not significantly by 14% [95% CI = 0.73-1.01] reduced.

The researchers found that eating lots of lutein/zeaxanthin (highest compared to lowest quintile), the chance of getting renal cell not significant with 18% [95% CI = 0.64-1.06] reduced.

The researchers found that eating lots of lycopene (highest compared to lowest quintile), the chance of getting renal cell not significantly with 13% [95% CI = 0.95-1.34] increased.

The researchers concluded that eating fruits and vegetables (minimum 600 grams fruit only, 78 grams together, 400 grams of broccoli or 57 gram roots per day) but also beta-carotene reduced the chance of getting renal cell cancer.

Original title:
Intakes or Fruit, Vegetables, and Carotenoids and Renal Cell Cancer Risk: A Pooled Analysis of 13 Prospective Studies by Lee you, Männistö S, [...], Smith-Warner SA.

Link:
http://cebp.aacrjournals.org/content/18/6/1730.short

Additional information about El Mondo:
90%-95% of the kidney cancer cases is renal cell cancer. Obsolete names for the same disease are: adenocarcinoma of the kidney, adenocarcinoma renis or Grawitz tumor. In the other cases (5 to 10%) it is referred to as cancer of the lining of the renal pelvis, which grows in the kidney tissue.

Renal cell cancer can be hereditary, but also risk factors such as smoking and factors determined by environmental, living and working environment increase the risk of renal cell cancer.

Renal cell cancer comes one and a half to two times more common in men than in women and develops higher age (65-75 years).

Read more about carotenoids.

Een dieet met veel noten verhoogt niet overgewicht

Research Question:
Epidemiological studies have reported an inverse association between the frequency of nut consumption and BMI and the risk of obesity. However, clinical studies on the relationship between nut consumption and overweight are scarce and unconvincing. It was therefore carried out this review article.

Increases the risk of overweight eating lots of nuts?

Study Design:
This overview article contained 33 clinical trials.

There was no question of publication bias.
This meta-analysis used the weighted average difference and the random-effects model.

Results and conclusions:
The researchers found that a diet high in nuts compared with little nuts, the weight does not significantly with 0.47 kg [95% CI =-1.17 to 0.22 kg, I2 = 7%] reduced.
Not significant is, there can not be said with 95% reliability that a diet high in nuts with 0.47 kg reduced the weight really.

The researchers found that a diet high in nuts compared with little nuts, the BMI is not significant with 0.40 point [WMD =-0.40 kg/m (2), 95% CI =-0.97 to 0.17 kg/m (2), I2 = 49%] reduced.
Not significant is, there is no link to a 95% reliability.

The researchers found that a diet high in nuts compared with little nuts, the waist circumference not significant with 1.25 cm [WMD =-1.25 cm, 95% CI =-2.82 to 0.31 cm, I2 = 28%] reduced.

The researchers concluded that a diet high in nuts the chance of getting overweight not raised or lowered.

Original title:
Utility intake and adiposity: meta-analysis of clinical trials by Flores-Mateo G, Rojas-Rueda D, [...], Salas-Salvadó J.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/23595878

Additional information about El Mondo:
Read more about overweight.
Read more about I2, publication bias and significance.

At the pooling (merge) of the individual results in a meta-analysis, can geïncludeerde to the results of the studies a statistical weight. This weighting factor, is it possible to give more weight to the analysis in the studies with a larger number of patients or with a better methodological quality.
Conclusions of studies with a larger number of patients or with a better methodological quality are more reliable than studies with a smaller number of patients or with poor methodological quality.
The weighted mean difference (WMD) is the result of a meta-analysis of the pooled and weighted results of studies with continuous outcomes (including averages and standard deviations).

 

Aardappelstamppot met spinazie en hazelnoten voor 4 personen

Potato stew with spinach and hazelnuts for 4 people

Nutritional Value:
This recipe delivers per person 605 kcal, 15 grams of protein, 37 grams of fat and 53 grams of carbohydrate or protein, And 10% And% fat and 35 and 55% carbohydrates. This recipe contains 6 and% saturated fat and 2.0 grams of fiber per 100 kcal.
55 and% fat is, that 37 grams of fat 55% contributes to the total calorie content of this recipe by 605 kcal. 1 gram of protein (but also carbohydrates) 4 kcal. 1 gram of fat provides 9 kcal.
2.0 grams of fiber per 100 kcal is to say that in this recipe of 605 12.1 grams of fiber so is kcal.

The high fat content (%) of these meal > 35 and is caused by the hazelnuts and olive oil. However, the fat in the hazelnuts and olive oil are good fats and that is reflected in the low saturated fat content (6%) of this meal. Saturated fat is bad fat because that increases cholesterol levels. So not cholesterol in the diet raises cholesterol levels in the body but the high saturated fat content. The saturated fat content of a meal/product/top 10 And% daily diet is as highly regarded. And 10% saturated fat a meal means that the number of grams of fat 10% contributes to the total calorie content of the meal.

This meal is high in fat (that is, 20 and 35% above the norm and%). To correct for the high fat content of this meal the following product must not exceed 15 (15 + 55 = 70. 70/2 (products) = 35 and%) And% fat which is the next product is in terms of fat And 20% below the standard of 35 and% are.
Which products from the supermarket And 15% fat, you can look up here.

This meal supplies per person 1.1 g of potassium. Find studies on potassium.
Eat potatoes, vegetables, fruits and nuts for potassium.

It is used with:
This recipe in combination with 4 dried bulbs and 3 Kiwis delivers 25 grams of fiber. This combination delivers per person also 300 micrograms of folic acid and vitamin C 180 mg.
Eat leafy vegetables, such as spinach, dried fruit and bulbs for folic acid and kiwi for vitamin C.
200-300 g of vegetables and 2-5 pieces of fruit a day delivers on average 200 mg vitamin C.

Details:
This meal contains nuts.
This meal supplies per person 90 grams roots.

Preparation of potato stew with spinach and hazelnuts & Ingredients for 4 people

Preparation:

  • Was the spinach in plenty of water, heat 1-2 minutes in boiling water and then drain well[Door spinazie kort te verhitten wordt het verlies aan foliumzuur beperkt gehouden].
  • Peel the potatoes and cut them into cubes of 2 cm.
  • Peel the bospenen and cut into pieces of 2 cm and the spring onions into pieces of 1 cm.
  • Heat 1 tablespoon of olive oil in a frying pan and cook the hazelnuts are golden brown. Put them aside.
  • Heat 2 tablespoons olive oil in a wok and stir fry the diced potato, carrots and spring onions 3 minutes.
  • Sprinkle with Cumin and paprika over and pour the tomato juice and choke the whole in 10 minutes to gently until tender.
  • Stamp the potato, carrots and spring onions to a grove stew.
  • Mix the spinach through it.
  • Divide the stew about 4 soup plates and garnish the plates with the hazelnuts.

Ingredients:

  • Potatoes (500 grams)
  • Fresh spinach (300 grams)
  • 4 bospenen (360 g)
  • 2 spring onions
  • 2 teaspoons ground cumin
  • Tomato juice (150 ml)
  • Hazelnuts (55 grams)
  • 1 teaspoon paprika
  • 3 teaspoons olive oil (30 ml)

 

Viseten verlaagt niet slokdarmkanker

Research Question:
Inconsistent results with regard to the relationship between eating fish and the risk of getting various forms of esophageal cancer, such as esophageal squamous cell carcinoma and esophageal adenocarcinoma are found in scientific studies. It was therefore carried out this review article.

Eating fish reduces the chance of getting esophageal cancer?

Study Design:
This overview article contained 21 3 cohort studies and case-control studies.

Results and conclusions:
The researchers found that eating a lot of fish compared with little fish, the chance of getting of esophageal squamous cell carcinoma significantly with 19% [95% CI = 0.66-0.99 and there was heterogeneity between the studies, p = 0.007] reduced.

In the highest versus the lowest analysis the researchers found that eating fish the chance of getting esophagus adenocarcinoma non-significant 14% [95% CI = 0.61-1.22] reduced. Non-significant is, there cannot be said with 95% reliability that eating a lot of fish the chance of getting esophagus adenocarcinoma reduced.

The researchers concluded that eating fish the chance of getting esophageal cancer not reduced.

Original title:
Fish consumption and risk of esophageal cancer and its subtypes: a systematic review and meta-analysis of observational studies by Han YJ, Li J, [...], Liao them.

Link:
http://www.nature.com/ejcn/journal/v67/n2/abs/ejcn2012213a.html

Additional information about El Mondo:
Esophageal cancer is a malignant tumor in the esophagus. There are two types of esophageal cancer:

  1. Esophagus squamous cell carcinoma: this tumor forms from the layer of cells that line the inside of the esophagus and arises especially in the middle and lower part of the esophagus.
  2. Esophagus adenocarcinoma: this tumor develops from cylindrical epithelium, also called Barrett epithelium called.

The Dutch recommendation for fish consumption is fish twice a week (100-150 grams at a time), including at least 1 time oily fish. Fat fish have more EPA and DHA than not fat fish.
 

 

Vis en LC-PUFA verlagen niet alvleesklierkanker

Research Question:
Long chain polyunsaturated fatty acids (LC-PUFA) would be beneficial in preventing pancreatic cancer, but the relationship between the consumption of fish or LC-PUFA and pancreatic cancer found in epidemiological studies is controversial and inconclusive. It was therefore carried out this review article.

Eating fish or LC-PUFA lowers the chances of getting pancreatic cancer?

Study Design:
This overview article contained 9 cohort studies with 1209265 participants, of which 3082 people with pancreatic cancer and an average follow-up period of 9 years. This review article also contained further 10 case-control studies with 2514 patients with pancreatic cancer and 18779 controls (people without pancreatic cancer).

Results and conclusions:
The researchers found in 8 cohort studies that compared with the lowest fish consumption, the highest fish consumption the chance of getting pancreatic cancer non-significant with 2% [RR = 0.98, 95% CI = 0.86-1.12] reduced. Non-significant is, there is no link.

The researchers found in 9 cohort studies that compared with the lowest fish consumption, the highest fish consumption the chance of getting pancreatic cancer non-significant 4% [RR = 0.96, 95% CI = 0.76-1.21] reduced. Non-significant is, there is no link.

Similar results were also found for LC-PUFA in 4 cohort studies and case-control studies 2.

The researchers concluded that there is no link existed between eating fish or LC-PUFA and the chance of getting pancreatic cancer.

Original title:
Fish or Long-Chain (n-3) PUFA Intake Is Not Associated with Pancreatic Cancer Risk in a Meta-Analysis and Systematic Review by Qin B, Xun P and Hey K.

Link:
http://jn.nutrition.org/content/142/6/1067.short

Additional information about El Mondo:
Read more about LC-PUFA in the presentation fats.

Why the result found in cohort studies always lower than in case-control studies can be read in the presentation design.

 

Het eten van 100 mg EPA en DHA per dag verlaagt borstkanker

Research Question:
Lowers eating n3-fatty acids the chances of getting breast cancer?

Study Design:
This overview article 26 contained articles that 21 prospective cohort studies (20905 883585 participants, of which people with breast cancer).

11 articles on visinname (13323 with breast cancer patients and 687770 participants), 17 articles on maritime n3-fatty acids intake (16178 with breast cancer patients and 527372 participants) and 12 articles on alpha-linolenic acid intake (with 56811 breast cancer patients and 405592 participants).

There was no question of publication bias.

Results and conclusions:
The researchers found that eating a lot of n3 fatty acids of maritime origin compared to little, the chance of getting breast cancer significantly with 14% [95% CI = 0.78 to 0.94, I2 = 54%] reduced.
The reduced risk remained the same, regardless of whether the n3-fatty acids of maritime origin was measured via the questionnaires [RR = 0.85, 95% CI = 0.89-0.96, I2 = 67%] or via tissue biomarkers (RR = 0.86, 95% = 0.71-1.03, I2 = 8%].

The researchers found that the reduced risk in subgroup analyses between the n3-fatty acids of maritime origin and getting breast cancer was clearer in studies where not corrected was BMI [RR = 0.74, 95% CI = 0.64-0.86, I2 = 0%] than in studies involving corrected was BMI [RR = 0.90, 95% CI = 0.80-1.01, I2 = 63.2%].

The researchers found that every increase of 0.1 grams of n3 fatty acids of maritime origin per day, the chance of getting breast cancer significantly with 5% [95% CI = 0.90-1.00, I2 = 52%] reduced.

The researchers found that every increase of 0.1 grams of alpha-linolenic acid per day, the chance of getting breast cancer is not significantly with 1% [95% CI = 0.98-1.01] reduced.  

The researchers found that both eating only EPA [RR = 0.93, 95% CI = 0.85-1.02] as DHA [RR = 0.88, 95% CI = 0.75-1.03] the chance of getting breast cancer are not significantly reduced. Not significant is, there is no link to a 95% reliability.

The researchers found that every increase of 15 grams of fish per day, the chance of getting breast cancer is not reduced or increased [RR = 1.00, 95% CI = 0.97-1.03].

The researchers concluded that eating a lot of n3-fatty acids (at least 0.1 grams per day) of maritime origin (so not plant origin) reduced the chance of getting breast cancer.

Original title:
Intake of fish and marine n-3 polyunsaturated fatty acids and risk of breast cancer: meta-analysis of data from 21 independent prospective cohort studies by Zheng Hu JS, XJ, [...], Li D.

Link:
http://www.bmj.com/content/346/bmj.f3706?view=long&pmid=23814120

Additional information about El Mondo:
N-3 fatty acids common both plant and marine origin. The n-3 fatty acid of plant origin is also known as alpha-linolenic acid. What products contain alpha-linolenic acid, you can look up here.

The n3-fatty acids of maritime origin are EPA and DHA. EPA and DHA are in fish and algae. What fish 100 mg EPA and DHA per day, you can look up here.

 

Meer dan 2 gram EPA en DHA per dag verlaagt de bloeddruk

Research Question:
The intake of EPA and DHA lowers blood pressure?

Study Design:
This overview article contained 70 RCTs. The average study duration was 69 days and the average intake of EPA and DHA was 3.8 grams per day.

Results and conclusions:
The researchers found that the intake of EPA and DHA (through diet and supplements) the systolic blood pressure (systolic blood pressure) significantly with 1.52 mmHg [95% CI =-2.25 to-0.79] reduced.

The researchers found that the intake of EPA and DHA (through diet and supplements) the diastolic blood pressure (underpressure) significantly with 0.99 mmHg [95% CI =-1.54 to-0.44] reduced.

The researchers found that the intake of EPA and DHA systolic blood pressure among people with high blood pressure significantly with 4.51 mmHg [95% CI =-6.12 to-2.83] reduced.

The researchers found that the intake of EPA and DHA the diastolic blood pressure among people with high blood pressure significantly with 3.05 mmHg [95% CI =-4.35 to-1.74] reduced.

The researchers found that the intake of EPA and DHA systolic blood pressure among people with normal blood pressure significantly with 1.25 mmHg [95% CI =-2.05 to-0.46] reduced.

The researchers found that the intake of EPA and DHA the diastolic blood pressure among people with normal blood pressure significantly with 0.62 mmHg [95% CI =-1.22 to-0.02] reduced.

The researchers found that swallowing of EPA and DHA supplements the systolic blood pressure significantly with 1.75 mmHg [95% CI =-2.55 to-0.94] and the diastolic blood pressure significantly with 1.11 mmHg [05% CI =-1.72 to-0.50] reduced.

The researchers found that the intake of EPA and DHA (through diet and supplements) to 2 grams per day systolic blood pressure significantly with 1.81 mmHg [95% CI =-3.59 to-0.03] and 3-4 grams per day with 3.85 mmHg [95% CI =-5.55 to-2.15] reduced.

The researchers found that the intake of EPA and DHA (through diet and supplements) to 2 grams per day the diastolic blood pressure non-significant reduced. However, 2 to 3 grams per day reduced the diastolic blood pressure significantly with 1.09 mmHg [95% CI =-2.08 to-0.11 and 3 to 4 grams per day with 1.86 mmHg [95% CI =-2.67 to-1.06].

The researchers concluded that the intake of more than 2 grams of EPA and DHA (through diet and supplements) per day reduced both systolic and diastolic blood pressure, particularly among people with high blood pressure that no blood pressure lowering medications.

Original title:
Long-Chain Omega-3 Fatty Acids Eicosapentaenoic Acid and Docosahexaenoic Acid and Blood Pressure: A Meta-Analysis of Randomized Controlled Trials by Miller PE, Velasquez M and Alexander DD.

Link:
http://ajh.oxfordjournals.org/content/early/2014/03/06/ajh.hpu024.full

Additional information about El Mondo:
What fish per day more than 2 grams of EPA and DHA, you can look up here. Fat fish make more EPA and DHA than not fat fish.

 

Vis verlaagt maagdarmkanker

Research Question:
Eating fish reduces the chance of getting stomach cancer?

Study Design:
This overview article contained 27 cohort studies with 2325040 participants, of which 24115 people with stomach cancer. The average follow-up time was 13.6 years.

There was heterogeneity between the studies but no publication bias.

Results and conclusions:
The researchers found that regularly eating fish the chance of getting stomach cancer significantly with 7% [95% CI = 0.88-0.98] reduced.

The researchers found that eating little fish the chance of getting stomach cancer significantly with 6% [95% CI = 0.89-0.99] reduced.

The researchers found that eating a lot of fish the chance of getting stomach cancer significantly with 9% [95% CI = 0.84-0.97] reduced.

The researchers found that each 20 grams of fish per day, the chance of getting stomach cancer non-significantly with 2% [95% CI = 0.96-1.01] reduced.

The researchers found that eating fish the chance of getting colon cancer significantly with 7% [95% CI = 0.87-0.99, p 0.01] reduced.

The researchers found that eating fish the chance of getting esophageal cancer significantly with 9% [95% CI = 0.83-0.99, p 0.05] reduced.

The researchers found that eating fish the chance of getting hepatocellular carcinoma (a type of liver cancer) significantly with 29% [RR = 0.71, 95% CI = 0.48-0.95, p 0.01] reduced.

The researchers concluded that eating fish reduced the chance of getting stomach cancer.

Original title:
Fish consumption and risk of gastrointestinal cancers: A meta-analysis of cohort studies by Yu Dong XF, Would J and J.

Link:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4223275/

Additional information about El Mondo:
Find here more studies on fish consumption.
 

 

Witvlees, vis en gevogelte verlagen niet dikke darm adenoom

Research Question:
Observational studies of the relationship between the consumption of witvlees (including fish and poultry) and the risk of getting colorectal adenoma, the precursor to colon cancer, showed mixed results. It was therefore carried out this review article.

Lowers eating witvlees (including fish and poultry) the chance of getting colorectal adenoma?

Study Design:
This overview article contained 16 case-control studies and cohort studies 5 until april 2012.

Results and conclusions:
The researchers found that eating a lot of witvlees compared to little, the chance of getting colorectal adenoma non-significant 4% [95% CI = 0.84-1.09] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers found that eating a lot of fish compared to little, the chance of getting colorectal adenoma with insignificant 2% [95% CI = 0.80-1.19] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers found that eating a lot of poultry compared with little, the chance of getting colorectal adenoma with insignificant 2% [95% CI = 0.80-1.18] reduced. Non-significant is, there is no link to a 95% reliability, or in other words, there cannot be said with 95% reliability that eating a lot of poultry reduces the chance of getting colorectal adenoma.

The researchers concluded that eating a lot of witvlees (including fish and poultry) the chance of getting colorectal adenoma not reduced.

Original title:
No evidence of decreased risk of colorectal adenomas with white meat, poultry, and fish intake: a meta-analysis of observational studies by Xu B, Sun J, [...], Yuan Y.

Link:
http://www.annalsofepidemiology.org/article/S1047-2797%2813%2900005-7/abstract

Additional information about El Mondo:
While there is no link between witvlees and colorectal adenoma, however red meat increases the chances of getting colorectal adenoma.

Here you can download a brochure about colon cancer.

 

Viseten en niet visoliesupplementen beschermt tegen hart- en vaatziekten

Research Question:
Lowering eating fish and swallowing fish oil supplements the chance of getting heart disease?

Study Design:
This overview article contained 26 prospective cohort studies and 12 Rcts. This 38 studies gave participants 800000 together, spread over 15 countries. There was limited evidence of publication bias and heterogeneity between the studies or within the subgroups.

Results and conclusions:
The meta-analysis of cohort studies showed that people who ate fish 2-4 servings per week, significant 6% less likely walked on getting heart disease than people who ate fish 1 serving or less per week. The combined relative risk was 0.94 [95% CI = 0.90-0.98]. Significant is, it can be said with 95% reliability that the decline of 6% was really due to eating fish.

The meta-analysis of cohort studies showed that people who ate 5 or more servings of fish per week, significant 12% less chance ran on getting heart disease than people who ate 1 serving of fish per week. The combined relative risk was 0.88 [95% CI = 0.81-0.96].

The meta-analysis of Rcts with primary prevention heart disease as outcome showed that swallowing fish oil supplements the chance of getting heart disease non-significant with 2% [95% CI = 0.89-1.08] reduced. Not significant is, it cannot be said with 95% reliability that the decline of 2% was due to really swallowing fish oil supplements.

The meta-analysis of Rcts with secondary prevention of heart disease as outcome showed that swallowing fish oil supplements the chance of getting heart disease non-significant 17% [95% CI = 0.99-1.38] increased. Not significant is, it cannot be said with 95% reliability that the rise was due to the 17% really swallowing fish oil supplements.

The researchers concluded that eating fish the chance of getting heart disease reduced. However, swallowing fish oil supplements reduced the chance of getting heart disease

Original title:
Association between fish consumption, long chain omega 3 fatty acids, and risk or cerebrovascular disease: systematic review and meta-analysis by Chowdhury R, Stevens S, [...], Franco OH.

Link:
http://www.bmj.com/highwire/filestream/611772/field_highwire_article_pdf/0/bmj.e6698

Additional information about El Mondo:
For years is the reduced risk of heart disease attributed to the omega-3 fatty acids EPA and DHA (the two main visvetzuren in fish oil supplements). But there is more and more scientific evidence that swallowing of EPA and DHA chances of getting heart disease not lowers. In other words, scientists are no longer convinced of the causal link between EPA and DHA and the reduced risk of cardiovascular disease.

While science is about to move away from the causal link between the omega-3 fatty acids and heart disease, the food industry about to more omega-3 fatty acids to add to its products with the claim that omega-3 fatty acids good for heart and blood vessels.

1 serving of fish is 100-150 grams.

 

Minimaal 1 keer per week vis verlaagt hartfalen

Research Question:
The association between fish consumption and getting heart failure (HF) is inconsistent. It was therefore carried out this review article.

Study Design:
This overview article contained 5 prospective cohort studies (between 1953 until June 2012) with 170231 participants, of which 4750 people with heart failure. The average follow-up period was 9.7 years.

Results and conclusions:
The researchers found that eating 5 times fish per week or more, the chance of getting heart failure significantly with 14% [95% CI = 0.84-0.99] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that eating fish 2-4 times a week, the chance of getting heart failure significantly with 13% [95% CI = 0.81-0.95] reduced.

The researchers found that eating fish once a week, the chance of getting heart failure significantly with 9% [95% CI = 0.84-0.99] reduced.

The researchers found that eating fish 1-3 times per month, the chance of getting heart failure non-significant with 1% [95% CI = 0.91-1.08] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers found that every increase of 20 grams of fish per day, the chance of getting heart failure significantly with 6% [95% CI = 0.90-0.97, p for trend = 0.001] reduced.

The researchers concluded that eating fish at least once a week reduced the chance of getting heart failure and that each 20 grams of fish per day, the chance of getting heart failure reduced by 6%.

Original title:
Fish consumption and incidence of heart failure: a meta-analysis of prospective cohort studies by Li YH, Zhou CH, [...], Hui RT.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/23489806

Additional information about El Mondo:
Read more about visstudies.
Read more about overview article, cohort studies, 95% CI and significance.

Het eten van veel vis verlaagt mogelijk longkanker

Research Question:
There is evidence that points to a possible role of nutrition in cancer etiology. Preliminary studies that show the relationship between fish consumption and the risk of lung cancer investigated, showed conflicting results. It was therefore carried out this review article.

Eating fish reduces the chances of getting lung cancer?

Study Design:
This overview article contained 17 case-control studies and cohort studies with 8799 3 people with lung cancer and 17072 controls.

There was no publication bias.

Results and conclusions:
The researchers found that eating a lot of fish the chance of getting lung cancer significantly with 21% [RR = 0.79, 95% CI = 0.69-0.92, I2 = 73%, p 0.05] reduced.

The researchers found in case-control studies that eating a lot of fish the chance of getting lung cancer significantly with 24% [RR = 0.76, 95% CI = 0.63-0.91] reduced.

The researchers found in cohort studies that eating a lot of fish the chance of getting lung cancer by 5% non-significant [RR = 0.95, 95% CI = 0.73-1.24] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers concluded that eating a lot of fish the chance of getting lung cancer may be reduced. Possibly because it was not significantly reduced risk found in cohort studies.

Original title:
Fish consumption and lung cancer risk: systematic review and meta-analysis by Song J, Su H, [...], Guo LL.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24707954

Additional information about El Mondo:
Find here more information about cohort and case-control studies and on fish consumption.

Het eten van vis verlaagt waarschijnlijk dikkedarmkanker

Research Question:
Fish consumption can protect against colon cancer, but the results of observational studies are inconsistent. It was therefore carried out this review article.

Eating fish reduces the risk of getting colorectal cancer?

Study Design:
This overview article contained 22 prospective cohort studies and case-control studies 19. There was heterogeneity between the case-control studies, but not between the cohort studies. Because of the small sample size, there was limited or no publication bias the static power finally to reject null hypothesis. In other words, the conclusion of this review article found should be interpreted with caution.

Results and conclusions:
The meta-analysis showed that eating fish at risk of getting colorectal cancer significantly with 12% [Summary OR = 0.88, 95% CI = 0.80-0.95] reduced.

The meta-analysis showed that eating fish in the highest category compared to the lowest category in case-control studies, the risk of getting colon cancer significantly with 17% [Pooled OR = 0.83, 95% CI = 0.72-0.95] reduced.

The meta-analysis showed that eating fish in the highest category compared to the lowest category in cohort studies, the risk of getting colorectal cancer
non-significant with 7% [Pooled OR = 0.93, 95% CI = 0.86-1.01] reduced.

A significant inverse Association was found between fish consumption and rectal cancer [Summary OR = 0.79, 95% CI = 0.65-0.97] and there was a modest trend observed between fish consumption and colon cancer [Summary OR = 0.96, 95% CI = 0.81-1.14].

The researchers suggested that eating fish reduced the chance of getting colon cancer.

Original title:

Fish Consumption and Colorectal Cancer Risk in Humans: A Systematic Review and Meta-analysis by Feng Wu S, B, [...], Fan D.

Link:
http://download.journals.elsevierhealth.com/pdfs/journals/0002-9343/PIIS0002934312001234.pdf

Additional information about El Mondo:
The recommendation for fish consumption is 2 times (100-150 grams of fish per times) per week, of which at least 1 time oily fish.
Read more about fat fish in the presentation EPA & DHA.

Het eten van vis verlaagt de kans op cerebrovasculaire ziekten

Research Question:
Offer eating fish and swallowing PUFA fatty acids protection against cerebrovascular diseases (diseases in the blood vessels of the brain)?

Study Design:
This overview article contained 26 prospective cohort studies and 12 Rcts with 34817 794000 participants, of which with a cerebrovascular disease.
There was no indication of publication bias and heterogeneity between the studies and within the subgroups.

Results and conclusions:
The meta-analysis of cohort studies showed a pooled relative risk of 0.94 [95% CI = 0.90-0.96] see for cerebrovascular disease at 2-4 servings of fish per week compared with 1 serving of fish per week. In other words, people who ate fish 2-4 times a week, ran significant 6% less chance of getting a cerebrovascular disease than those who ate fish once a week. Significant is, there is a link at 95% reliability.

The meta-analysis of cohort studies also showed that people who ate fish 5 times or more a week, ran significant 12% [pooled RR = 0.88, 95% CI = 0.81-0.96] less chance of getting a cerebrovascular disease than those who ate fish once a week.

The meta-analysis of Rcts with primary prevention as outcome showed that people who swallowed PUFA fatty acids, ran non-significant 2% [pooled RR = 0.98, 95% CI = 0.89-1.08] less chance of getting a cerebrovascular disease than people who swallowed no PUFA fatty acids. Non-significant is, there is no link with 95% reliability.

The meta-analysis of Rcts with secondary prevention as outcome showed that people who swallowed PUFA fatty acids, ran non-significant 17% [pooled RR = 1.17, 95% CI = 0.99-1.38] more chances of getting a cerebrovascular disease than people who swallowed no PUFA fatty acids. Non-significant is, there is no link with 95% reliability.

The meta-analysis also showed that the pooled relative risks for ischemic and hemorrhagic cerebrovascular outcomes came broadly in line with those of cerebrovascular disease.

The researchers concluded that eating fish the chance of getting this reduced risk was reduced but a cerebrovascular disease not found in swallowing of PUFA fatty acids.  In other words, the researchers found no causal link between PUFA fatty acids and the reduced risk of getting a cerebrovascular disease.

Original title:
Association between fish consumption, long chain omega 3 fatty acids, and risk or cerebrovascular disease: systematic review and meta-analysis by Chowdhury R, Stevens S, [...], Franco OH.

Link:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3484317/

Additional information about El Mondo:
In fish are fatty acids. Two of these fatty acids are EPA and DHA. EPA and DHA are also called PUFA fatty acids called. Polyunsaturated fatty acids or PUFA is English for polyunsaturated fatty acids.
For years it was assumed that a causal link existed between EPA and DHA and the reduced risk of heart disease. But this causal link is now by scientific studies in the form of review articles of Rcts brought down. In other words, at present is no longer considered scientifically proven that EPA and DHA chances of getting heart disease decrease. The science thinks now that EPA and DHA in combination with other good substances in fish are responsible for the reduced risk of heart disease. But it could also be that people who eat fish, a healthy lifestyle than people who do not eat fish.

Because science is no longer behind the causal link between EPA and DHA and the reduced risk of heart disease state, nutritionists recommend eating fish above the swallowing of EPA and DHA supplements to.

 

Consumptie van vis verlaagt astma bij kinderen

Research Question:
Although laboratory studies suggest that long chain n-3 polyunsaturated fatty acids can reduce the risk of getting asthma, epidemiological data remain controversial and inconclusive. It was therefore carried out this review article.

Lowers eating fish or taking fish oil supplements the chance of getting asthma?

Study Design:
This overview article contained 11 prospective cohort studies and 4 RCTs with a total of 99093 participants, of which 32226 people with asthma.

Results and conclusions:
The researchers found in 3 studies in children, that the consumption of many fish compared to little, the chance of getting asthma significantly with 25% [95% CI = 0.61-0.94, I2 = 11.5%] reduced.

The researchers found in 2 studies that a high-value n3 Pufas blood during pregnancy the likelihood of getting a child with asthma significantly with 29% [95% CI = 0.52-0.96, I2 = 0%] reduced.

The researchers found in studies with adults, of which 3 82553 1311 adults with asthma, no significant association between the consumption of both fish and n3-Pufas and getting asthma.

The researchers concluded that both consumption of fish as a high-value n3 Pufas blood during pregnancy, the chances of getting asthma in children reduced.

Original title:
Fish and fish oil intake in relation to risk of asthma: a systematic review and meta-analysis by Yang H, Xun P and Hey K.

Link:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3827145/

Additional information about El Mondo:
A high-value n3 Pufas blood during pregnancy can come by eating fish and/or swallowing fish oil supplements.

Children are encouraged to get 150 mg EPA and DHA daily. N3-Pufas are EPA, DHA and alpha-linolenic acid. What fish you can deliver 150 mg EPA and DHA look up here.

2-4 keer per week vis verlaagt doodgaan aan hart- en vaatziekten

Research Question:
Results of studies on fish consumption and mortality from cardiovascular diseases are inconsistent. It was therefore carried out this review article.

Lowers the chance of eating fish die from heart disease?

Study Design:
This overview article contained 17 cohort studies with 315812 participants and the average follow-up period was 15.9 years.

Results and conclusions:
The researchers found that eating fish once a week compared with 1-3 times a month, the chances of dying from heart disease significantly with 16% [95% CI = 0.75-0.95] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that eating fish 2-4 times a week compared to 1-3 times a month, the chances of dying from heart disease significantly by 21% [95% CI = 0.67-0.92] reduced.

The researchers found that eating fish more than 5 times a week compared to 1-3 times a month, the chances of dying from heart disease non-significant 17% [95% CI = 0.68-1.01] reduced.

The researchers found that every increase of 15 g of fish per day, the risk of dying from heart disease significantly with 6% [95% CI = 0.90-0.98] reduced.

The researchers concluded that eating fish up to 4 times a week the chances of dying from heart disease reduced.

Original title:
Fish consumption and CHD mortality: an updated meta-analysis of cohort studies by seventeen Zheng J, Huang T, [...], Li D.

Link:  
http://www.ncbi.nlm.nih.gov/pubmed/21914258

Additional information about El Mondo:
Read more about heart disease.
1 serving of fish corresponds to 100-150 grams.

 

Consumptie van vis of visolie verlaagt het gewicht, het BMI, het lichaamsvet en de buikomtrek

Research Question:
Obesity is a major public health problem and makes an important contribution to the global burden of chronic diseases. Studies show that fish and omega-3 polyunsaturated fatty acids (n3-PUFA) supplements can help prevent cardiovascular and metabolic diseases. However, the effect of fish oil on body composition is still uncertain. It was therefore carried out this review article.

Is there a relationship between fish or fish oil consumption and body composition?

Study Design:
This overview article contained Rcts.

Results and conclusions:
The researchers found that participants who fish or fish oil intakes, 0.59 kg [95% CI =-0.96 to-0.21] lost more weight that participants who do not fish or fish oil intakes (= the controls).

The researchers found participants who fish or fish oil intakes, that the BMI with 0.24 point [95% CI =-0.40 to-0.08] more reduced compared to participants who do not fish or fish oil intakes (= the controls).

The researchers found that participants who fish or fish oil intakes, 0.49% [95% CI =-0.97 to-0.01] lost more body fat than participants that no fish or fish oil intakes (= the controls).

The researchers found participants who fish or fish oil intakes, that waist circumference with 0.81 cm [95% CI =-1.34 to-0.28] more reduced compared to participants who do not fish or fish oil intakes (= the controls).

The researchers found no significant difference for fat mass and muscle mass.

The researchers concluded that consumption of fish or fish oil weight, BMI, body fat and waist circumference decreased.

Original title:
Fish or n3-PUFA intake and body composition: a systematic review and meta-analysis by Bender N, Portmann M, [...], Egger M.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24891155

Additional information about El Mondo:
Read here more studies on fish consumption and overweight.

 

Visoliesupplementen verlagen mogelijk suikerziekte type 2

Research Question:
Increases swallowing fish oil supplements the adiponectinegehalte?

Study Design:
This overview article contained 14 Rcts with 682 participants in the fish oil group and 641 in the placeco-group.

There was heterogeneity (I2 = 72.9%) and publication bias.

Results and conclusions:
The researchers found that taking fish oil supplements the adiponectinegehalte significantly with 0.37 g/mL [95% CI = 0.07-0.67, p = 0.02] increased.

The researchers concluded that fish oil supplements may be the adiponectinegehalte increased. Possible because there was publication bias and unexplained heterogeneity.

Original title:
Effect of Fish Oil on Circulating Adiponectin: A Systematic Review and Meta-Analysis of Randomized Controlled Trials by JEFF Wu, Cahill LE and Mozaffarian D.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/23703724

Additional information about El Mondo:
In fish oil supplements are mainly visvetzuren EPA and DHA. Read more about EPA and DHA.

The conclusion of a review article is only reliable when there is no heterogeneity and publication bias.

People who are overweight (BMI > 25) have a lower adiponectinegehalte than people with healthy weight (BMI = 18.5-25).
Adiponectin is a hormone that is made and pretty much just issued by the adipose tissue. High levels of this hormone in the blood are associated with a high insulin sensitivity and a lower risk of heart disease and type 2 diabetes.
Obesity is a major cause of heart disease and type 2 diabetes.

Geen verband tussen het eten van α-linoleenzuur en prostaatkanker

Research Question:
α-linolenic acid (ALA) is considered as a heart-protective nutrient, however some epidemiological studies suggest that consumption of ALA increases the risk of prostate cancer. It was therefore carried out this review article.

Α-linolenic acid eating increases the chance of getting prostate cancer?

Study Design:
This overview article contained 12 studies (7 case-control studies and 5 prospective cohort studies) with 14795 patients with prostate cancer and 231143 controls (those without prostate cancer).

The dosage of α-linolenic acid was 0.05-4.16 g per day and was obtained through FAHIM.
There was no question of publication bias.

Results and conclusions:
The researchers found that eating a lot of α-linolenic acid (3.91 g/day) compared with little (0.7 g/day), the chance of getting prostate cancer not significant with 8% [95% CI = 1.29-0.90, p = 0.40, I2 = 85%, p 0.00001] increased. Not significant is, there is no link to a 95% reliability.

The researchers found in 7 case-control studies (4047 4762 patients and controls) that eating a lot of α-linolenic acid (3.91 g/day) compared with little (0.7 g/day), the chance of getting prostate cancer does not significantly with 30% [95% CI = 0.81-2.07, p = 0.27, I2 = 90%, p 0.00001] increased. Not significant is, there is no link to a 95% reliability.

The researchers found in 5 prospective cohort studies (10748 207752 patients and controls) that eating a lot of α-linolenic acid (3.91 g/day) compared with little (0.7 g/day), the chance of getting prostate cancer does not significantly with 5% [95% CI = 0.84-1.09, p = 0.59, I2 = 69%, p 0.01] reduced.
But in the sensitivity analysis where 1 cohort study was omitted (which disappeared the heterogeneity) researchers found that eating a lot of α-linolenic acid (3.91 g/day) compared with little (0.7 g/day), the chance of getting prostate cancer significantly with 9% [95% CI = 0.83-0.99, p = 0.02, I2 = 8%, p = 0.35] reduced.

The researchers concluded that there is no connection existed between the food of α-linolenic acid and prostate cancer.

Original title:
Case – control and dietary α-linolenic acid intake or prospective studies and prostate cancer risk: a meta-analysis by Carleton, AJ, Sievenpiper JL, [...], Jenkins DJA.

Link:
http://bmjopen.bmj.com/content/3/5/e002280.full

Additional information about El Mondo:
α-linolenic acid is in some vegetable oils. The main sources of α-linolenic acid are: flax seed oil (55%), Sacha Inchi oil (-48%), Chia seed (18%), walnuts (10%), rice bran oil (1%) and further slightly in green leafy vegetables.

How many α-linolenic acid (ALA) in a product, you can look up here.
Read more about fats.

 

Geen verband tussen plantensterolen en hart- en vaatziekten

Research Question:
The impact of the increased serum concentrations of plant sterols on cardiovascular risk is unclear. Therefore, a systematic literature review and meta-analysis performed to investigate whether there is a link between the serum concentrations of two common plant sterols (sitosterol and campesterol) and the risk of cardiovascular disease (CVD).

Plant sterols content in the blood lowers the chances of getting heart disease?

Study Design:
This overview article contained 17 studies (4 case-control studies, 5 3 nested case-control studies, cohort studies and 5 cross-sectional studies) with 11182 participants.
8 studies reported the relative risk of cardiovascular disease and 15 studies the serum concentration of plant sterols. The average age was 48 to 78 years and there was talk of publication bias, suggesting it's not publishing small studies without significant results.

Results and conclusions:
The relative risk of the serum concentration campesterol was non-significant 1.02 [95% CI = 0.94-1.09, p = 0.675]. Non-significant means no link.


The relative risk of the serum concentration sitosterol was non-significant 1.06 [95% CI = 0.84-1.34, p = 0.644].

The researcher concluded that there was no evidence that there is a correlation between the serum concentration on plant sterols and the risk of heart disease.

Original title:
Plant sterols and cardiovascular disease: a systematic review and meta-analysis by Gabriel B, Silbernagel G, [...], März W.

Link:

http://eurheartj.oxfordjournals.org/content/33/4/444.full.pdf+html

Additional information about El Mondo:
90% of the plant sterols in nutrition and blood are sitosterol and campesterol.

The EFSA has the following claim of plant sterols/stanols-approved:
a daily intake of 3 (range 2.6-3.4) grams of plant sterols/stanols-lowers the LDL cholesterol by 11%.
EFSA considers that the minimum required expensive to the maximum effect of plant sterols/stanols on the LDL-cholesterol levels-is two to three weeks. This text is not on the package of the food!
From december 2012, the manufacturers still only approved claims of the EFSA on the food packaging and food supplements.

There is besides a high LDL-cholesterol levels have other risk factors that the chance of getting heart disease. In other words, eating products with added plant sterols/stanols-do not give the guarantee that cardiovascular disease occurs.
In products with added plant sterols/stanols are relationship-too much fat (> 35 and%) and saturated fat (> 10 and%). Fat and saturated fat are risk factors of heart disease.

Mensen met overgewicht verliezen met een vetarm of koolhydraatarm dieet na 6 maanden 8-9 kg

Research Question:
Many claims are made about the superiority of a diet over another for inducing weight loss. However, what diet is best, remains unclear. It was therefore carried out this review article.

What is the best diet to lose weight for overweight people?

Study Design:
This overview article contained 48 Rcts with 7286 participants.

Results and conclusions:
The researchers found that a low carbohydrate diet the body weight after 6 months significantly with 8.73 kg [95% CI = 8.99 to 10.20 kg] and after 12 months significantly with 7.25 kg [95% CI = 5.33 to 9.25 kg] reduced.

The researchers found that a low-fat diet the body weight after 6 months significantly with 7.99 kg [95% CI = 6.01 to 9.92 kg] and after 12 months significantly with 7.27 kg [95% CI = 5.26 to 9.34 kg] reduced.

The researchers found that the difference in weight loss was minimal between the different diets. So the Atkins diet after 6 months to 1.71 kg more weight loss than the Zone diet.

The researchers also found that a successful weight loss not only was due to follow a diet. So lost people who change their eating habits, got support after 6 months 3.23 kg [95% CI = 2.23 to 4.23 kg] to body weight and 1.08 kg [95% CI =-1.82 to 3.96 kg] after 12 months. People who did regular exercise, after 6 months lost 0.64 kg [95% CI =-0.35 to 1.66 kg] and 2.13 kg [95% CI = 0.43 to 3.85 kg] after 12 months.

The researchers concluded that following a carbohydrate or low-fat diet reduced weight loss among overweight people. However, for the weight loss it doesn't matter or is chosen for a FAT or a low-carbohydrate diet.

Original title:
Comparison of Weight Loss Among Overweight and Obese AdultsA Named Diet Programs in Meta-analysis by Johnston BC, K S, [...], Mills EJ.

Link:
http://jama.jamanetwork.com/article.aspx?articleid=1900510

Additional information about El Mondo:
Overweight people have a BMI greater than 25. Overweight people are advised to choose products by 20-30% fat, And 0-7 and% saturated fat, 20-40 and 10-25% carbohydrates, And% sugars and a minimum of 1.5 grams of fiber per 100 kcal. Which products from the supermarket And 20-30% fat, 0-7 and% saturated fat, 20-40 and 10-25% carbohydrates, And% sugars and a minimum of 1.5 grams of fiber per 100 kcal, you can look up here.

A koolhydraatnarm diet is a diet with 20-40% carbohydrates, including sugars And 10-25%. The easiest way to follow a low-carb diet, is by eating only products And also 20-40% carbohydrates, including sugars And contain 10-25%. What products And 20-40% carbohydrates, including sugars And 10-25%, you can look up here.
But the most practical way to a low carbohydrate diet to follow, is by choosing products that an average of 20-40% carbohydrates, including sugars And 10-25%.

A low-fat diet is a diet with 20-30% fat, of which 0-7 and% saturated fat.
A high protein diet is a diet And 20-35% protein.
A high-fiber diet is a diet with a minimum of 1.5 grams of fiber per 100 kcal.

Find here more studies on obesity.

Een laag vet dieet verlaagt het cholesterolgehalte in premenopauzale vrouwen

Research Question:
A low fat diet lowers cholesterol levels in women?

Study Design:
This overview article contained 8 RCTs with 1536 women, of which 900 in the intervention group and 636 in the control group.

There was no heterogeneity.

Results and conclusions:
The researchers found that a low fat diet total cholesterol significantly with 0.49 mmol/L [95% CI =-0.69 to-0.29, I2 = 42%, p 0.00001] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that a low fat diet the HDL-cholesterol levels significantly with 0.12 mmol/L [95% CI =-0.20 to-0.05, I2 = 49%, p = 0.00006] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that a low fat diet the LDL-cholesterol levels significantly with 0.24 mmol/L [95% CI = 0.38-to-0.09, I2 = 42%, p = 0.001] reduced. Significant is, there is a link at a 95% reliability.

In the subgroup analysis, the researchers found that a low fat diet the total, HDL and LDL-cholesterol levels significantly in Premenopausal but not in postmenopausal women reduced.

The researchers found no significant differences for the triglyceride levels and the LDL: HDL ratio.

The researchers concluded that a low fat diet the total, HDL and LDL cholesterol levels in premenopausal women reduced.

Original title:
Effects of low-fat diet on serum lipids in premenopausal and postmenopausal women: a meta-analysis of randomized controlled trials by Wu L, Ma D, [...], Hey Z.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/23736858

Additional information about El Mondo:
A low fat diet is a daily diet with up to 30% fat, And of which, a maximum of 7 and% saturated fat.
An easy way to follow a low fat diet, is to choose products that are also up to 30 And up to 7% And% fat and saturated fat supply.
Which products in the grocery store And up to 30% fat and deliver up to 7 And% saturated fat, you can look up here.

Een voedingspatroon laag in verzadigd vet en omega-6 vetzuren biedt bescherming tegen hart- en vaatziekte en kanker

Research Question:
Cardiovascular disease (CVD) and cancer are important causes of death in most countries. But clinical and epidemiological studies fail to give a clear biological explanation for the effect of different fats in diet on the risk of heart disease and cancer. The purpose of this review article was therefore to find out the effects of omega-3 and omega-6 fatty acids intake of getting heart disease and cancer.

What is the daily optimal omega-3 and omega-6 fatty acids intake to prevent heart disease and cancer?

Study Design:
This is a descriptive overview article.

Results and conclusions:
On the basis of experimental and epidemiological studies the researchers concluded that a diet low in saturated fat and low in omega-6 fatty acids the chances of getting both cardiovascular disease and cancer reduced. 4 and% or lower omega-6 fatty acids would be the optimal level. 1 to 2 and% is sufficient to a deficiency of omega-6 fatty acids in the body.

The high average intake of omega-6 fatty acids in the Western countries can explain the sustained high level of heart disease and the increased incidence of certain cancers, including breast cancer.

The intake of omega-3 fatty acids must minimal 3 grams per day for adults whose minimal 2 grams of alpha-linolenic acid.

The Mediterranean diet (low in saturated and omega-6 fatty acids, but rich in vegetable monounsaturated fatty acids) seems to be the best approach to reduce the risk of getting both to reduce heart disease and cancer, in particular breast cancer.

Original title:
New insights into the health effects of dietary saturated and omega-6 and omega-3 polyunsaturated fatty acids by the Lorgeril M and Salen P.

Link:

http://w14.biomedcentral.com/content/pdf/1741-7015-10-50.pdf

Additional information about El Mondo:
Omega-3 fatty acids are EPA, DHA and alpha-linolenic acid and omega-6 fatty acids are linoleic acid and arachidonic acid.
Read more about omega-3 fatty acids in the presentation fats.