Voeding en gezondheid

• 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.

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

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).

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.
 

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.

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.

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.

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.
 

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.

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.

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.

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.

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.

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.

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.