Voeding en gezondheid

Research Question:
Eating soy lowers the chances of getting lung cancer among non-smoking women?

Study Design:
This overview article contained 7 prospective cohort studies with women, of which 370 71550 lung cancer who have never smoked, among them got 340. The average follow-up time was 9.1 years.

Results and conclusions:
The researchers found that compared with the lowest soy consumption, the highest soy consumption the chances of getting lung cancer among non-smoking women significantly with 41% [summary RR was 0.59, 95% CI = 0.49-0.71] did decrease.

The researchers concluded that eating soy the chances of getting lung cancer among non-smoking women reduced, particularly for the aggressive tumors.

Original title:
Soy Food Intake and Risk of Lung Cancer: Evidence From the Shanghai women's Health Study and a Meta-Analysis by Yang G, Shu XO, [...], Zheng W.

Link:
http://aje.oxfordjournals.org/content/176/10/846.short

Additional information about El Mondo:
Risk factors of lung cancer among non-smokers are the passive smoking, radon gas, asbestos, heredity and air pollution.
Smokers who get lung cancer, have a mutation in the genes on chromosome 15.

• The soybean is originally from the far East.
• There are about 1000 different types of soy beans.
• One hectare soybeans delivers such a 544 litres of diesel on.
• Soybeans have the highest isoflavonengehalte of all products can be found in nature.
• Soybeans contain 30-50% protein, 13-25% fat and 14-25% carbohydrates.
• Tofu contains 0.2-0.5 mg isofavonen per gram.
• The 3 main isoflavones in soybean are genistein daidzein, and glycitein. These 3 forms are the active forms in the human body.
  Genistein is the most active of the three.
• Scientific studies show that the minimum amount of isoflavones needed to achieve possitieve effects in the body to around 30 to 50 mg per day.
• Isoflavones have a similar structure as that of the female sex hormone estrogen.
• The effect of isoflavones is much less powerful than those of the body's own hormone estrogen (the effectiveness is 1000 times lower).
• Protein from soy belong to the allergens. This means that eating soy products can cause an allergic reaction.
• The manufacturer is required by allergens on food packaging and food supplements to put.
• Some symptoms of soy allergy are: acne, asthma, diarrhea, eczema, itching, fever and vomiting.
• The EFSA has no health claims of soy and isoflavones approved.
  It is punishable by law to not approved claims of EFSA on food packaging and food supplements to put.

Scientific studies on soy isoflavones and/or:

• Soy lowers lung cancer among non-smoking women
• Phytoestrogens supplements decrease hot flashes
• Soy-isoflavonensupplementen reduce the frequency and severity of hot flashes
• 13 grams of soy protein increases chances of survival under borskankerpatiënten
• Eating flavonoids lowers blood pressure and LDL-cholesterol levels
• Soy products (tofu and miso) lowering breast cancer in women
• Soy supplements reduce weight in people who are overweight
• 100 mg soy-isoflavonensupplementen per day reduces body weight in non-Asian postmenopausal women
• Soy protein lowers cholesterol

Study Design:
This overview article contained cohort studies.

Results and conclusions:
The researchers found that eating lots of fiber compared to little, the chances of dying from heart disease significantly with 23% [HR = 0.77, 95% CI = 0.72-0.81] reduced.

The researchers found that eating lots of fiber compared to little, the chance of death to all causes significantly with 23% [HR = 0.77, 95% CI = 0.73-0.81] reduced.

The researchers found that the daily eating 10 grams of fiber, the chances of dying from coronary heart diseases significantly with 20% [HR = 0.80, 95% CI = 0.72-0.88] reduced.

The researchers found that the daily eating 10 grams of fiber, the chance of death to all causes significantly with 11% [HR = 0.89, 95% CI = 0.86-0.93] reduced.

The researchers found that the daily eating 10 grams of fiber, the chance of dying of cancer significantly with 9% [HR = 0.89, 95% CI = 0.88-0.94] reduced.

The researchers found a strong dose-dependent relationship between eating dietary fiber and death from heart disease.

The researchers concluded that eating fiber, particularly the risk of death from heart disease reduced.

Original title:
Fiber consumption and all-cause, cardiovascular, and cancer mortalities: A systematic review and meta-analysis of cohort studies by Liu L, Wang S and Liu j.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/25382817

Additional information about El Mondo:
Find here more studies on fiber consumption, cancer and heart disease.

Study Design:
This overview article contained 15 articles with 673 participants.

Results and conclusions:
Compared with the controls, the researchers found that eating oatmeal the fasting insulin levels significantly with 6.29 pmol/L [95% CI =-0.27, p = 0.04 to-12.32] reduced.

Compared with the controls, the researchers found that eating oatmeal AUC glucose values (GAUC = 0-120 min.) significantly with 30.23 min x mmol/L [95% CI =-43.65 to-16.81, p 0.0001] reduced.

The researchers found a slight decrease in fasting glucose levels and the HbA1c value in people who ate oatmeal, but the decline was not significant. Not significant is, there is no link to a 95% reliability.

The researchers concluded that eating oatmeal the sober insulin levels and reduced glucose AUC values but not the fasting glucose levels and the HbA1c value.

Original title:
Effect or oat intake on glycaemic control and insulin sensitivity: a meta-analysis of randomized controlled trials by Bao L, Cai X, [...], Li Y.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24787712

Additional information about El Mondo:
Diabetics often have a high fasting insulin levels. Find here more studies on diabetes type 2.

• 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?".

• Oatmeal lowers the fasting insulin levels
• 10 grams of fiber a day reduces death from heart disease
• 10 grams of fiber a day lowers total mortality
• At least 25 grams of fiber a day lowers diabetes type 2
• Fiber intake through feeding lowers possible stroke
• Standard diabetes type 2 patients benefit from fiber intake
• Dietary fiber provide protection against breast cancer
• 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:
Previous studies into the relationship between eating carrots and let the risk of getting prostate cancer see inconsistent results. It was therefore carried out this review article.

Eating carrots lowers the chances of getting prostate cancer?

Study Design:
This overview article contained cohort studies.
There was no publication bias (Begg's funnel plot (p = 1,000) and Egger test (p = 0.804)).

Results and conclusions:
The researchers found that eating carrots significantly the chance of getting prostate cancer by 18% [OR = 0.82, 95% CI = 0.70-0.97] reduced.

The researchers found that eating 1 serving of carrots a week the chances of getting prostate cancer significantly with 5% [OR = 0.95, 95% CI = 0.90-0.99] reduced.

The researchers found that every 10 grams of carrots per day the chances of getting prostate cancer significantly with 4% [OR = 0.96, 95% CI = 0.94-0.99] reduced.

The researchers concluded eating carrots the chance of getting prostate cancer probably reduced. Probably because this overview article contained little cohort studies and there was substantial heterogeneity between the studies.

Original title:
Dietary carrot consumption and the risk of prostate cancer by Xu X, Cheng Y, [...], Xie L.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24519559

Additional information about El Mondo:
Find here more studies on prostate cancer.

Research Question:
Eating mushrooms lowers the chance of getting breast cancer?

Study Design:
This overview article contained 8 case-control studies (2313 cases and 2387 controls) and 2 cohort studies (4577 cases and 1748623 persons years).

There was no question of publication bias.

Results and conclusions:
The researchers found in a dose-dependent analysis linear relationship between eating mushrooms and the reduced risk of getting breast cancer.

The researchers found that eating every ounce mushrooms per day, the chance of getting breast cancer significantly with 3% [RR = 0.97, 95% CI = 0.96-0.98, I2 = 56.3%, p = 0.015] reduced.

The researchers found that eating mushrooms the risk of getting breast cancer among premenopausal women significantly with 4% [RR = 0.96, 95% CI = 0.91-1.00, I2 = 79.1%, p = 0.008] reduced.

The researchers found that eating mushrooms the risk of getting breast cancer among postmenopausal women significantly with 6% [RR = 0.94, 95% CI = 0.91-0.97, I2 = 0%, p = 0.408] reduced.

The researchers concluded that eating mushrooms reduced the chance of getting breast cancer.

Original title:
Dietary mushroom intake may reduce the risk of breast cancer: evidence from a meta-analysis of observational studies by L, Li J, Would [...], Miao X.

Link:
http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0093437

Additional information about El Mondo:
Find here more studies on breast cancer.

Research Question:
Eating legumes lowers cholesterol levels?

Study Design:
This overview article contained 26 RCTs (n = 1037). The average age was 51.1 years and the average follow-up period was 6 weeks. The average fiber intake in the intervention group was 26 grams.

Results and conclusions:
The researchers found that eating legumes 130 grams per day the LDL-cholesterol levels significantly with 0.17 mmol/L [95% CI =-0.25 to-0.09 mmol/L] reduced. This reduction corresponds to a reduction of 5% from baseline.

The researchers found that eating legumes 130 grams per day had no effect on the apolipoprotein B-and non-HDL cholesterol levels.

The researchers concluded that eating legumes 130 grams per day for 6 weeks reduced LDL-cholesterol levels.

Original title:
Effect of dietary intake on pulse established therapeutic targets for lipid cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials by Ha V, Sievenpiper JL, [...], Jenkins DJ.

Link:
http://www.cmaj.ca/content/early/2014/04/07/cmaj.131727.long

Additional information about El Mondo:
Find here more studies on vegetables and cholesterol.

Research Question:
The anticancer effects of legumes are extensively studied, but evidence from epidemiological studies on colorectal adenoma (precursor to colon cancer) is contradictory. It was therefore carried out this review article.

Eating legumes lowers the chances of getting colorectal adenoma?

Study Design:
This overview article contained 3 cohort and case-control studies with 11 participants, of which together 101856 8380 participants with colorectal adenoma.

There was no question of publication bias.

Results and conclusions:
The researchers found that eating a lot of legumes compared to little, the chance of getting colorectal adenoma significantly with 17% [RR = 0.83, 95% CI = 0.75-0.93, I2 = 25.9%, p = 0.146] reduced.
The reduced risk was also found in most sub-groups analyses.

The researchers concluded that eating a lot of legumes reduced the chance of getting colorectal adenoma.

Original title:
Legume Consumption and Colorectal Adenoma Risk: A Meta-Analysis of Observational Studies by Wang Y, Wang Z, [...], Fang J.

Link:
http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0067335

Additional information about El Mondo:
Find here more studies on breast cancer.
 

Research Question:
Epidemiological studies have the possible association between the consumption of tomato products and stomach cancer examined, but the relationship between eating tomato products and the risk of getting stomach cancer is controversial. It was therefore carried out this review article.

Eating tomatoes lowers the chances of getting stomach cancer?

Study Design:
This overview article contained 21 studies. The studies were case-control or cohort studies.

Results and conclusions:
The researchers found in a pooled analysis of 21 studies that eating lots of tomatoes, the tomato products products compared with little chance of getting stomach cancer significantly with 27% reduced [odds ratio = 0.73, 95% CI = 0.60-0.90]. Significant is, there is a link at a 95% reliability.

The pooled odds ratio of the consumption of lycopene was 0.88 [95% CI = 0.67-1.16] and the pooled odds ratio of serum lycopene was 0.79 [95% CI = 0.59-1.07].

The researchers concluded that eating lots of tomato products the chance of getting stomach cancer may be reduced. Possible because there are errors in the studies were found, which could affect the results found.

Original title:
The role of tomato products and lycopene in the prevention of gastric cancer: A meta-analysis of an epidemiological studies by Yang T, Yang X, [...], Song Z.

Link:
http://www.medical-hypotheses.com/article/S0306-9877%2813%2900011-X/abstract

Additional information about El Mondo:
Risk factors of stomach cancer are:

• Smoking
• Certain type of stomach polyps
• Stomach Removal
• Chronic atrophic gastritis
• Helicobacter pylori

Research Question:
Diets that contain foods that are rich in inorganic nitrate, are associated with low blood pressure. However, the evidence for the blood pressure lowering effects of inorganic nitrate and beet in randomized clinical trials is not systematically examined. It was therefore carried out this review article.

The consumption of inorganic nitrate and beet juice lowers blood pressure?

Study Design:
This overview article contained 16 crossover studies between 2006 and 2012 with 254 participants. The study size ranged from 7 to 30 participants and the study duration ranged from 2 hours to 15 days.

The random effects model was used.

Results and conclusions:
The researchers found that consumption of inorganic nitrate and beet juice the systolic blood pressure (systolic blood pressure) significantly with 4.4 mmHg [95% CI =-5.9 to-2.8), p 0.001] reduced and the diastolic blood pressure (underpressure) not significant with 1.1 mmHg [95% CI =-2.2 to 0.1, p = 0.06] reduced.
Significant is, there is a link at a 95% reliability.
Not significant is, there is no link to a 95% reliability.

The meta-regression also allowed a connection between the daily dose (quantity) of inorganic nitrate and changes in systolic blood pressure [p 0.05] see.

The researchers concluded that the consumption of inorganic nitrate and beetroot juice reduced systolic blood pressure. However, these results should be tested in long-term studies and in individuals with increased risk of heart disease.

Original title:
Inorganic Nitrate and beetroot Juice Supplementation Reduces Blood Pressure in Adults: A Systematic Review and Meta-Analysis by Siervo M, Lara J, [...], Mathers JC.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/23596162

Additional information about El Mondo:
In a crossover study examined persons are divided into two groups. The first group receives first treatment A and then treatment B, while the second group is treated in reverse order. The advantage of a crossover study is that the intermediary variation (= one person is not the other) is lost. This causes the found results more reliable.

The beet juice contained about 0.2 grams of nitrate. Read more about nitrate-rich vegetables (page 9 of presenting food groups). The nitrate is converted to nitrite and nitrite in the stomach will be converted into nitric oxide (NO). The nitric oxide causes the blood vessels to dilate and open the blood pressure becomes lower.

Find out how you can reduce your blood pressure.

Research Question:
Epidemiological studies show an inconsistent relationship between eating cruciferous vegetables and the risk of getting colorectal cancer (colon cancer). It was therefore carried out this review article.

Eating cruciferous vegetables lowers the chances of getting colon cancer?

Study Design:
This overview article contained 24 case-control studies and 11 prospective cohort studies.

Results and conclusions:
The researchers found in a pooled analysis of 35 studies that eating cruciferous vegetables the chance of getting colon cancer significantly with 18% [RR = 0.82, 95% CI = 0.75-0.90] reduced. Significant is, there is a link at a 95% reliability.
In the subgroup analysis (to get additional information) the researchers found similar results for eating cabbage and broccoli.

In the subgroup analysis the researchers found also equivalent results for case-control studies, while the prospective cohort studies showed a borderline statistical significance.

The researchers concluded that eating cross-shaped vegetables, especially cabbage and broccoli the chance of getting colon cancer reduced.

Original title:
Cruciferous vegetables intake and the risk of colorectal cancer: a meta-analysis of observational studies by Wu QJ, Yang Y, [...], Xiang YB.

Link:
http://annonc.oxfordjournals.org/content/early/2012/12/03/annonc.mds601.short

Additional information about El Mondo:
An overview article (a collection of individual scientific studies in order to get a clear answer) of case-control studies or prospective cohort studies answers the following question:
Should I adjust my diet? "

Research Question:
Eating cruciferous vegetables lowers the chances of getting lung cancer?

Study Design:
This overview article contained 30 studies. 6 cohort and case-control studies with 12 8227 people with lung cancer, examined the relationship between Lung cancer and the total amount of cruciferous vegetables while 1 cohort and case-control studies 11 the relationship between Lung cancer and examined specific cruciferous vegetables.

Results and conclusions:
The researchers found in case-control studies that eating many cruciferous vegetables (as a whole) compared to little, the chances of getting lung cancer significantly with 22% [95% CI = 0.70-0.88, no heterogeneity between the studies] reduced. Significant is, there is a link at a 95% reliability.

The researchers found in cohort studies that eating many cruciferous vegetables (minimum 8 times a month) compared to little (up to 9 times a month), the chances of getting lung cancer non-significant 17% [95% CI = 0.62-1.08, there was heterogeneity between the studies] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers found that people with GSTM1 and GSTT1-nulgenotypen who ate a lot of cruciferous vegetables, ran significantly 59% [95% CI = 0.26-0.65, p for interaction was 0.01] less chances of getting lung cancer.

The researchers found in case-control studies that eating lots of broccoli compared with little, the chances of getting lung cancer significantly with 47% [95% CI = 0.34-0.83, there was no heterogeneity between the studies] reduced.

The researchers found in case-control studies that eating a lot of carbon compared to little, the chances of getting lung cancer significantly with 30% [95% CI = 0.54-0.91, there was heterogeneity between the studies] reduced.

The researchers found in 8 case-control studies that each increase of 1 serving of cruciferous vegetables (about 75 grams) the chances of getting lung cancer significantly with 26% [95% CI = 0.73-0.75] reduced.

The researchers concluded that eating many cruciferous vegetables, especially broccoli the chances of getting lung cancer, particularly in people with GSTM1 and GSTT1-nulgenotypen reduced.

Original title:
Cruciferous Vegetable Consumption and Lung Cancer Risk: A Systematic Review by Lam TK, Gallicchio L, [...], Alberg AJ.

Link:
http://cebp.aacrjournals.org/content/18/1/184.full.pdf+html

Additional information about El Mondo:
The benefits of cruciferous vegetables, such as broccoli, cabbage and Brussels sprouts is attributed to different isothiocyanate.

Research Question:
Lowers eating citrus fruits the chance of getting breast cancer?

Study Design:
This overview article contained 6 case-control studies with participants, of which 8393 3789 patients with breast cancer and 4705 controls (persons without breast cancer). There was no question of publication bias and heterogeneity between the studies (I2 = 0, p = 0.48).

Results and conclusions:
The researchers found that eating a lot of citrus fruits compared to little, the chance of getting breast cancer significantly with 10% (OR = 0.90, 95% CI = 0.85-0.96, p 0.001] reduced. Significant is, there is a link at a 95% reliability.

The researchers concluded that eating citrus fruit reduced the chance of getting breast cancer.

Original title:
Citrus Fruit Intake and Breast Cancer Risk: A Quantitative Systematic Review by Song JK and Bae JM.

Link:
http://ejbc.kr/Synapse/Data/PDFData/0096JBC/jbc-16-72.pdf

Additional information about El Mondo:
The international recommendation for fruit is 2-5 pieces per day.
Citrus fruits are orange, lemon, Mandarin, lime and grapefruit.

Research Question:
Improves eating fruits and vegetables and the cognitive capacity?

Study Design:
This overview article contained 9 cohort studies with 44004 participants. The cohort studies all knew a follow up (duration of the study) of at least 6 months.

Results and conclusions:
5 out of 9 cohort studies found that a high consumption of vegetables but not of fruit the risk of dementia and the decline of memory lowered.

The researchers concluded that eating lots of vegetables the risk of dementia and the decline of memory in the elderly reduced.  

Original title:
Fruit, vegetables and prevention of cognitive decline or dementia: A systematic review of cohort studies by Lana M and Walach h.

Link:
http://link.springer.com/article/10.1007%2Fs12603-012-0097-x

Additional information about El Mondo:
The Health Council recommends 200-300 grams of vegetables per day.

Research Question:
The anti-cancer effects of fruits and vegetables are extensively studied, but the link between fruit and vegetable consumption and the risk of hepatocellular carcinoma (liver cancer) is not recorded. It was therefore carried out this review article.

Eating fruits and vegetables lowers the chances of getting liver cancer?

Study Design:
This overview article contained 19 studies with 1290045 participants, of which together 3912 people with liver cancer.  

Results and conclusions:
The researchers found a high vegetable consumption compared to a low, a significantly reduced risk of 28% [95% CI = 0.63-0.83] for liver cancer.

The researchers found for every 100 grams of vegetables per day, a significantly reduced risk of 8% [95% CI = 0.88-0.95] for liver cancer. Significant is, there is a link at a 95% reliability.

The researchers found that this reduced risk in sub-groups analyses did not change, regardless of the history of hepatitis, alcohol consumption, smoking or energy intake.

The researchers found a high fruit consumption compared to a low, a non-significant reduced risk by 7% [95% CI = 0.80-1.09] for liver cancer.

The researchers found for every 100 grams of fruit per day, a non-significant reduced risk of 1% [95% CI = 0.94-1.05] for liver cancer. Non-significant is, there is no link to a 95% reliability.

The researchers concluded that 100 grams of vegetables per day, reduced the risk of getting liver cancer.

Original title:
Increased Intake of Vegetables, but not Fruit, Reduces Risk for Hepatocellular Carcinoma: A Meta-analysis by Yang Y, Zhang D, [...], Zhu Y.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/25127680

Additional information about El Mondo:
Find here more studies on cancer and fruit and vegetable consumption.

Research Question:
Eating fruits and vegetables lowers the chances of getting pancreatic cancer?

Study Design:
This overview article contained 14 prospective cohort studies with a follow-up duration of 7-20 years, with 862584 participants, of which 2212 participants who got pancreatic cancer.

Results and conclusions:
The researchers found that a rise of 100 grams of fruit and vegetables a day, the chances of getting pancreatic cancer non-significant with 1% [pooled multivariate relative risk was 1.01, 95% CI = 0.99-1.03] did increase.

The researchers found that eating fruit the chance of getting pancreatic cancer non-significant with 1% [pooled multivariate relative risk was 1.01, 95% CI = 0.99-1.03] did increase.

The researchers found that eating vegetables the chance of getting pancreatic cancer non-significant with 2% [pooled multivariate relative risk was 1.02, 95% CI = 0.99-1.06] did increase.

The associations were similar for men and women separately and between the studies.

The researchers concluded that there is no link existed between eating fruits and vegetables and the reduced chance of getting pancreatic cancer.

Original title:
Intake of Fruits and Vegetables and Risk of Pancreatic Cancer in a Pooled Analysis of 14 Cohort Studies by Koushik A, Spiegelman D, [...], Smith-Warner SA. 

Link:
http://aje.oxfordjournals.org/content/176/5/373.short

Additional information about El Mondo:
Pancreatic cancer or pancreatic cancer is a rare cancer, which is often diagnosed in people over 70 years. The problem is that pancreatic cancer is often detected late.
Risk factors of pancreatic cancer are smoking, heredity, alcohol consumption and a diet rich in animal fats.

Research Question:
Pancreas diseases express a heavy stamp on the health care systems worldwide. However, there is lack of agreement on what factors increase the risk of getting pancreatic diseases or lower. It was therefore carried out this review article.

What are the risk factors of pancreatic diseases?

Study Design:
This overview article contained 51 population-based studies (prospective cohort studies) with more than 3 million participants, of which more than 11 thousand patients with pancreatic disease.

Results and conclusions:
The researchers found that tobacco consumption the chance of getting pancreatic diseases significantly with 87% [RR = 1.87, 95% CI = 1.54-2.27] increased.

The researchers found that being overweight the chance of getting pancreatic diseases significantly with 48% [RR = 1.48, 95% CI = 1.15-1.92] increased.

The researchers found that an excessive alcohol consumption the chance of getting pancreatic diseases significantly with 37% [RR = 1.37, 95% CI = 1.19-1.58] increased.

The researchers found that both tobacco consumption as an excessive alcohol consumption had a greater effect on acute/chronic pancreatitis (inflammation of the pancreas) than on pancreatic cancer.

The researchers found that eating vegetables, the chance of getting pancreatic diseases significantly with 29% [RR = 0.71, 95% CI = 0.57-0.88] reduced.

The researchers found that eating fruit, the chance of getting pancreatic diseases significantly with 27% [RR = 0.73, 95% CI = 0.60-0.90] reduced.

The researchers concluded that tobacco use, excessive alcohol consumption and having overweight increased the chance of getting pancreatic diseases while eating fruits and vegetables is precisely the chance of getting pancreatic diseases reduced. Prevention strategies for acute pancreatitis, chronic pancreatitis and pancreatic cancer should keep these factors in mind.

Original title:
Factors That Affect Risk for Pancreatic Disease in the General Population: a Systematic Review and Meta-analysis of Prospective Cohort Studies by Alsamarrai A, Das SLM, [...], Petro MS.

Link:
http://www.sciencedirect.com/science/article/pii/S1542356514001839

Additional information about El Mondo:
Find here more studies on alcohol consumption, obesity and the vegetable and fruit consumption.

Research Question:
Studies of the relationship between a particular food or nutrient and the risk of getting colon cancer (colorectal cancer) give inconsistent results. It was therefore carried out this review article.

Which nutritional patterns provide protection against colorectal cancer?

Study Design:
This overview article contained 8 prospective cohort studies and case-control studies 8.
The relative risk with 95% CI and the random-effects model were used to the relationships between the different dietary patterns and getting colon cancer see.

Results and conclusions:
The researchers found that a diet with a high alcohol consumption the chance of getting colon cancer non-significant reduced by 4%. In other words, the relative risk was 0.96 [95% CI = 0.82-1.12]. Non-significant is, it can be said with 95% reliability that the reduced risk was not due to a diet with a high alcohol consumption. Non-significant means, in practice, no connection.

The researchers found that a diet with lots of fruits and vegetables the chance of getting colon cancer significantly reduced by 20%. In other words, the relative risk was 0.80 [95% CI = 0.70-0.90]. Significant is, it can be said with 95% reliability that the reduced risk was due to a diet with lots of fruits and vegetables.

The researchers found that a diet with a high red meat and processed meat consumption the chance of getting colorectal cancer increased significantly by 29%. In other words, the relative risk was 1.29 [95% CI = 1.13-1.48]. Significant is, it can be said with 95% reliability that the increased risk was due to a diet with a high red meat and processed meat consumption.

The researchers concluded that a diet with lots of fruits and vegetables reduced the chance of getting colon cancer while a diet with a high red meat and processed meat consumption increased the chance of getting colon cancer

Original title:
Dietary patterns and colorectal cancer: systematic review and meta-analysis by Magalhães Peleteiro B, and B, Lunette N.

Link:
http://journals.lww.com/eurjcancerprev/Abstract/2012/01000/Dietary_patterns_and_colorectal_cancer__.3.aspx

Additional information about El Mondo:
The recommendation for fruit and vegetables is 200-300 g of vegetables and 2-5 pieces of fruit per day.

Research Question:
Observational studies suggest a link between the vegetable and fruit consumption and the risk of getting bladder cancer, however the results are controversial. It was therefore carried out this review article.

Eating fruits and vegetables lowers the chances of getting bladder cancer?

Study Design:
This overview article contained 31 observational studies with 1121649 participants, of which 12610 people with bladder cancer.
Subgroup analyses showed that the study design and the sex are possible sources of heterogeneity.
There was some evidence of publication bias for fruit, citrus fruits and yellow-orange vegetables.

Results and conclusions:
The researchers found that eating lots of fruits and vegetables, the chances of getting bladder cancer significantly with 17% [RR = 0.83, 95% CI = 0.69-0.99] reduced.

The researchers found that eating a lot of fruit, the chances of getting bladder cancer significantly with 23% [RR = 0.77, 95% CI = 0.69-0.87] reduced.

The researchers found that eating lots of vegetables, the chances of getting bladder cancer significantly with 19% [RR = 0.81, 95% CI = 0.70-0.93] reduced.

The researchers found that eating lots of cruciferous vegetables, the chances of getting bladder cancer significantly with 16% [RR = 0.84, 95% CI = 0.77-0.91] reduced.

The researchers found that eating a lot of citrus fruits, the chances of getting bladder cancer significantly with 21% [RR = 0.79, 95% CI = 0.68-0.91] reduced.

The researchers found that eating a lot of yellow-orange vegetables, the chances of getting bladder cancer significantly with 26% [RR = 0.74, 95% CI = 0.66-0.84] reduced.

The researchers found that eating 30 grams of citrus fruit per day, the chances of getting bladder cancer significantly with 13% [RR = 0.87, 95% CI = 0.78-0.96] reduced.

The researchers found that eating 60 grams of citrus fruit per day, the chances of getting bladder cancer significantly with 20% [RR = 0.80, 95% CI = 0.67-0.94] reduced.

The researchers found that eating citrus fruits 90 grams per day, the chances of getting bladder cancer significantly with 21% [RR = 0.79, 95% CI = 0.66-0.94] reduced.

The researchers found that eating 120 grams of citrus fruit per day, the chances of getting bladder cancer significantly with 21% [RR = 0.79, 95% CI = 0.65-0.96] reduced.

The researchers found that eating 150 grams of citrus fruit per day, the chances of getting bladder cancer significantly with 21% [RR = 0.79, 95% CI = 0.64-0.99] reduced.

The researchers found a non-linear relationship between eating yellow-orange vegetables with the reduced risk of getting bladder cancer [p for non-linearity = 0.033].

The researchers concluded that eating lots of vegetables (especially cruciferous and yellow-orange vegetables) and fruit (especially citrus fruits 30-150 grams per day) reduced the chances of getting bladder cancer.

Original title:
Intake of fruit and vegetables and risk of bladder cancer: a dose-response meta-analysis of observational studies by Yao B, Yan Y, [...], Zhao Y.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/25248495

Additional information about El Mondo:
Find here more studies on fruit and vegetables consumption.