Voeding en gezondheid

Research Question:
Previous systematic review articles show beneficial effects of flavonoids on the biomarkers of coronary heart disease, but they don't have the impact of the dose-response or the nutritional complexity looked. The purpose of this review article was therefore to the relative effect of the composition, structure and to examine the amount of flavonoids.

 Lowering eating flavonoids chances of getting heart disease?

Study Design:
This review article examined the effects of six flavonoids subgroups on the endothelial function (flow-mediated dilation) and the systolic and diastolic blood pressure by means of random effects meta-analyses and regression analyses.

Results and conclusions:
The meta-analysis of combined flavonoids subgroups showed significant improvements in endothelial function see [chronic: 0.73%, 95% CI = 0.17-1.30, 14 Rcts; acute: 2.33%, 95% CI = 1.58-3.08, 18 Rcts].

The meta-analysis of combined flavonoids subgroups showed significant improvements in blood pressure see [systolic: 1.46 mmHg, 95% CI =-2.38 to 0.53, 63 Rcts; diastolic: 1.25 mmHg, 95% CI = 1.82 to 0.67, 63 Rcts].

Such benefits were also observed for the sub-groups of flavan-3-ol, catechol flavonoids (catechins, quercetin, cyanidin etc.), epicatechinen and catechins, Procyanidins.

The dose-dependent relationship was non-linear for the endothelial function (R2 ≤ 0.30) and there was no indication of a dose dependent connection for blood pressure.

The researchers concluded that the bioactivity (the operation) of flavonoids no classical linear dose dependent connection followed and this can give important biological implications.

Original title:
Relative impact of flavonoid composition, dose and structure on vascular function: A systematic review of randomised controlled trials of flavonoid-rich food products by CD Kay, Hooper L, [...], Cassidy a.

Link:
http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201200363/abstract;jsessionid=2CCB9E4E779A221E42AA38998C865DA6.d02t03?deniedAccessCustomisedMessage=&userIsAuthenticated=false

Additional information about El Mondo:
Read more about flavonoids flavonoids in the presentation.

Research Question:
Lowers eating flavonoids chances of getting heart disease?

Study Design:
This overview article contained 170 Rcts with 6557 participants.
The study duration ranged from several hours up to 52 weeks.
54% of the studies was cross-over.
The average study size ranged from 14-27 participants.
There was heterogeneity.

Results and conclusions:
The researchers found that the acute eating chocolate or cocoa (70-177 mg epicatechin daily for 90-149 minutes) the flow-mediated dilation (flow-mediated dilatation, FMD) significantly with 3.99% [95% CI = 2.86-5.12, P heterogeneity = 0.1, I2 = 46%, 6 studies] increased.
Significant is, there is a link at a 95% reliability.

The researchers found that chronic food (consumption of more than 2 weeks) of chocolate or cocoa the flow-mediated dilation significantly with 1.45% [95% CI = 0.62-2.28, no significant heterogeneity, 2 studies] increased.

The researchers found that chronic food (consumption over 2 weeks) of chocolate or cocoa 5.88 mmHg systolic blood pressure significantly with [95% CI =-9.55 to-2.21, P for heterogeneity = 0.0003, I2 = 81%, 5 studies] reduced.

The researchers found that chronic food (consumption over 2 weeks) of chocolate or cocoa the diastolic blood pressure significantly with 3.30 mmHg [95% CI =-5.77 to-0.83, P = 0.009 for heterogeneity, I2 = 70%, 4 studies] reduced.

The researchers found that eating soy protein isolate during 4-24 weeks the diastolic blood pressure significantly with 1.99 mmHg [95% CI =-2.86 to-1.12, P for heterogeneity = 0.4, I2 = 6%, 9 studies] reduced.

The researchers found that eating soy protein isolate during 4-24 weeks the LDL-cholesterol levels significantly with 0.19 mmol/L [95% CI =-0.24 to-0.14, P = 0.03 for heterogeneity, I2 = 29%, 39 studies] reduced.

The researchers found that the acute drinking black tea 5.69 mmHg systolic blood pressure significantly with [95% CI = 1.52 to 9.86, P = 0.13 for heterogeneity, I2 = 44%, 4 studies] increased.

The researchers found that the acute drinking black tea the diastolic blood pressure significantly with 2.56 mmHg [95% CI = 1.03 to 4.10, P = 0.57 for heterogeneity, I2 = 0%, 4 studies] increased.

The researchers found that drinking green tea the LDL-cholesterol levels significantly with 0.23 mmol/L [95% CI =-0.34 to-0.12, P for heterogeneity = 0.62, I2 = 0%, 4 studies] reduced.

The researchers concluded that both the acute and chronic eating chocolate the flow-mediated dilation and increased blood pressure lowered, eating soy protein isolate the diastolic blood pressure and LDL-cholesterol levels lowered and drinking green tea reduced the LDL-cholesterol levels.

Original title:
Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials by Hooper L, Crown PA, [...], Cassidy a.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/18614722

Additional information about El Mondo:
Read more about flavonoids.
Read more about heterogeneity, I2 and significance.
Read more about heart disease.

Soy protein isolate (does not occur in foods for) is extracted from soybeans. A typical soy protein isolate is 100% vegetable and consists for 85%-90% from protein.

The EFSA concludes that there is a causal link between the consumption of cocoa flavanols and maintaining good blood circulation. To the claimed health effect would be a healthy adult 2.5 grams of cocoa powder with high flavanolenconcentratie or 10 grams of high-flavanolhoudende have to eat dark chocolate.
Only approved health claims may in 2013 of the EFSA on the packaging of European food and beverages and nutritional supplements

Research Question:
Observational studies suggest that the intake of flavonoids is associated with a reduced risk of heart disease. However, the results of these studies are controversial. It was therefore carried out this review article.

Reduces the intake of flavonoids through feeding the chance of getting heart disease?

Study Design:
This overview article contained 14 prospective cohort studies.

Results and conclusions:
The researchers found that eating a lot of anthocyanidins compared with little, chances of getting heart disease significantly with 11% [RR = 0.89, 95% CI = 0.83-0.96] reduced.

The researchers found that eating a lot of Proanthocyanidins compared with little, chances of getting heart disease significantly with 10% [RR = 0.90, 95% CI = 0.82-0.98] reduced.

The researchers found that eating a lot of flavones compared with little, chances of getting heart disease significantly with 12% [RR = 0.88, 95% CI = 0.82-0.96] reduced.

The researchers found that eating a lot of flavanonen compared with little, chances of getting heart disease significantly with 12% [RR = 0.88, 95% CI = 0.82-0.96] reduced.

The researchers found that eating flavan-3-OLS compared with little, chances of getting heart disease significantly with 13% [RR = 0.87, 95% CI = 0.80-0.95] reduced.

Similar results were also found for flavonolen.
The sensitivity analyses and the subgroup analyses supported these associations.

The researchers found that every increase of 10 mg flavone (ipriflavone) per day the chance of getting heart disease significantly with 5% [95% CI = 0.91-0.99] reduced.

The researchers concluded that eating flavonoids (flavonolen, in particular anthocyanidins, Proanthocyanidins, flavones, flavanonen and flavan-3-OLS) chances of getting heart disease reduced.

Original title:
Flavonoid intake and risk of CVD: a systematic review and meta-analysis of prospective cohort studies by Wang X, Ouyang YY, [...], Zhao G.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/23953879

Additional information about El Mondo:
A good way to get enough daily flavonoids within, through 200-300 grams of vegetables, 2-5 pieces of fruit and 1-2 glasses of alcohol per day.

Anthocyanins are formed when the anthocyanidins are linked to sugars.

Flavanonen can be found in citrus fruits. The best known are hesperitine and flavanonen are the best known flavones apigenin and Luteolin, naringenin and tangeretine.

Flavonolen are found in apples, pears, onions, tea and red wine. The most famous flavonolen are quercetin, myricetin and kaempferol.

Flavan-3-OLS are found in grapes and tea.

Product	Number of anthocyanins in mg per 100 g of product
Strawberry	15-35
Aronia berries	200-1000
Eggplant	750
Blue grape	30-750
Blueberry	25-497
Burr	83-326
Raspberry	10-60
Cherry	350-400
Radish	11-60
Red berry	80-420
Red onion	7-21
Red wine	24-35
Orange	~ 200
Cranberry	60-200
Elderberry	450
Black currant	130-400

Product	Number of Proanthocyanidins in mg per 100 grams
Strawberry	145
(wild) Blue Berry	329
Cranberry	418
Raspberry	30

 

 

 

 

 

 

 

Product	Number of quercetin in mg per 100 g of product
Red onions	32
Watercress	30
Carbon	23
Cranberries	15
Lingonberry	13
Black plum	12
Sweet potatoes	10
Apples	4
Broccoli	3
Tea

The overview article of cohort studies indicates that eating flavonoids chances of getting heart disease lowers. That does not say that swallowing of flavonoids-supplements now justified. Swallowing of flavonoids-supplements is only justified if this protective effect is also found in the overview article of RCT studies. Until then, the food of flavonoids and not swallowing flavonoids-supplements, protection against heart disease.

Find here more studies on flavonoids.

Research Question:
Previous systematic review articles show beneficial effects of flavonoids on the biomarkers of coronary heart disease, but they don't have the impact of the dose-response or the nutritional complexity looked. The purpose of this review article was therefore to the relative effect of the composition, structure and to examine the amount of flavonoids.

 Lowering eating flavonoids chances of getting heart disease?

Study Design:
This review article examined the effects of six flavonoids subgroups on the endothelial function (flow-mediated dilation) and the systolic and diastolic blood pressure by means of random effects meta-analyses and regression analyses.

Results and conclusions:
The meta-analysis of combined flavonoids subgroups showed significant improvements in endothelial function see [chronic: 0.73%, 95% CI = 0.17-1.30, 14 Rcts; acute: 2.33%, 95% CI = 1.58-3.08, 18 Rcts].

The meta-analysis of combined flavonoids subgroups showed significant improvements in blood pressure see [systolic: 1.46 mmHg, 95% CI =-2.38 to 0.53, 63 Rcts; diastolic: 1.25 mmHg, 95% CI = 1.82 to 0.67, 63 Rcts].

Such benefits were also observed for the sub-groups of flavan-3-ol, catechol flavonoids (catechins, quercetin, cyanidin etc.), epicatechinen and catechins, Procyanidins.

The dose-dependent relationship was non-linear for the endothelial function (R2 ≤ 0.30) and there was no indication of a dose dependent connection for blood pressure.

The researchers concluded that the bioactivity (the operation) of flavonoids no classical linear dose dependent connection followed and this can give important biological implications.

Original title:
Relative impact of flavonoid composition, dose and structure on vascular function: A systematic review of randomised controlled trials of flavonoid-rich food products by CD Kay, Hooper L, [...], Cassidy a.

Link:
http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201200363/abstract;jsessionid=2CCB9E4E779A221E42AA38998C865DA6.d02t03?deniedAccessCustomisedMessage=&userIsAuthenticated=false

Additional information about El Mondo:
Read more about flavonoids flavonoids in the presentation.

Reduces the intake of flavonoids through feeding the chance of getting heart disease?

Study Design:
This overview article contained 14 prospective cohort studies.

Results and conclusions:
The researchers found that eating a lot of anthocyanidins compared with little, chances of getting heart disease significantly with 11% [RR = 0.89, 95% CI = 0.83-0.96] reduced.

The researchers found that eating a lot of Proanthocyanidins compared with little, chances of getting heart disease significantly with 10% [RR = 0.90, 95% CI = 0.82-0.98] reduced.

The researchers found that eating a lot of flavones compared with little, chances of getting heart disease significantly with 12% [RR = 0.88, 95% CI = 0.82-0.96] reduced.

The researchers found that eating a lot of flavanonen compared with little, chances of getting heart disease significantly with 12% [RR = 0.88, 95% CI = 0.82-0.96] reduced.

The researchers found that eating flavan-3-OLS compared with little, chances of getting heart disease significantly with 13% [RR = 0.87, 95% CI = 0.80-0.95] reduced.

Similar results were also found for flavonolen.
The sensitivity analyses and the subgroup analyses supported these associations.

The researchers found that every increase of 10 mg flavone (ipriflavone) per day the chance of getting heart disease significantly with 5% [95% CI = 0.91-0.99] reduced.

The researchers concluded that eating flavonoids (flavonolen, in particular anthocyanidins, Proanthocyanidins, flavones, flavanonen and flavan-3-OLS) chances of getting heart disease reduced.

Original title:
Flavonoid intake and risk of CVD: a systematic review and meta-analysis of prospective cohort studies by Wang X, Ouyang YY, [...], Zhao G.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/23953879

Additional information about El Mondo:
A good way to get enough daily flavonoids within, through 200-300 grams of vegetables, 2-5 pieces of fruit and 1-2 glasses of alcohol per day.

Anthocyanins are formed when the anthocyanidins are linked to sugars.

Flavanonen can be found in citrus fruits. The best known are hesperitine and flavanonen are the best known flavones apigenin and Luteolin, naringenin and tangeretine.

Flavonolen are found in apples, pears, onions, tea and red wine. The most famous flavonolen are quercetin, myricetin and kaempferol.

Flavan-3-OLS are found in grapes and tea.

Product	Number of anthocyanins in mg per 100 g of product
Strawberry	15-35
Aronia berries	200-1000
Eggplant	750
Blue grape	30-750
Blueberry	25-497
Burr	83-326
Raspberry	10-60
Cherry	350-400
Radish	11-60
Red berry	80-420
Red onion	7-21
Red wine	24-35
Orange	~ 200
Cranberry	60-200
Elderberry	450
Black currant	130-400

Product	Number of Proanthocyanidins in mg per 100 grams
Strawberry	145
(wild) Blue Berry	329
Cranberry	418
Raspberry	30

 

 

 

 

 

 

 

Product	Number of quercetin in mg per 100 g of product
Red onions	32
Watercress	30
Carbon	23
Cranberries	15
Lingonberry	13
Black plum	12
Sweet potatoes	10
Apples	4
Broccoli	3
Tea

The overview article of cohort studies indicates that eating flavonoids chances of getting heart disease lowers. That does not say that swallowing of flavonoids-supplements now justified. Swallowing of flavonoids-supplements is only justified if this protective effect is also found in the overview article of RCT studies. Until then, the food of flavonoids and not swallowing flavonoids-supplements, protection against heart disease.

Find here more studies on flavonoids.

Research Question:
Low glycemic index (GI) diet is beneficial in the management of hyperglycemia (high blood glucose levels). Cardiovascular disease is the leading cause of death among diabetics and this is why it is important to the understanding of GI effects on blood lipids. The goal of this systematic litertuuronderzoek of Rcts was therefore to have a low GI Diet on blood lipids to investigate.

A low GI diet can lower cholesterol levels?

Study Design:
This overview article contained 28 Rcts. The random effect was used to treat low with a high GI Diet over at least 4 weeks to compare with each other. This overview article knew 1272 participants while individual studies ranged between 6 to 155 participants.

Results and conclusions:
The researchers found that compared to high GI Diet low GI Diet significantly lowered total cholesterol with-0.13 mmol/l [95% CI =-0.22 to-0.04, p = 0.004, 27 studies, 1441 participants]. Significant is, it can be said with 95% reliability that a low GI Diet really reduced total cholesterol.

The researchers found that compared to high GI Diet low GI Diet reduced LDL cholesterol significantly with-0.16 mmol/l [95% CI =-0.24 to-0.08, p 0.0001, 23 studies, 1281 participants]. Significant because the p-value was less than 0.05.

The subgroup analyses suggested that lowering the LDL-cholesterol levels was greatest in studies with the shortest treatment duration and the largest GI-reduction. In addition, improvements in blood lipids seemed the biggest and the most reliable when the low GI-intervention coupled with an increase in dietary fiber.

When removing the Panel of the studies without adequate randomization, the statistical significance lost, but the average decrease of 0.10 mmol/l remained in both cases.

The meta-analysis showed no effect on HDL-cholesterol levels and triglyceride levels see.

The researchers concluded that a low GI Diet the total-and LDL-cholesterol levels lowered but it had no effect on HDL-cholesterol or triglyceride levels.

Original title:
Low glycaemic index diets and blood lipids: A systematic review and meta-analysis of randomized controlled trials by the LM, Goff Cowland, [...], Frost GS.

Link:
http://www.sciencedirect.com/science/article/pii/S0939475312001524

Additional information about El Mondo:
A high LDL-cholesterol levels and a high triglyceride levels increase the chances of getting heart disease while a high HDL-cholesterol levels the chance of getting heart disease lowers.

A low GI Diet is a diet with a GI number 55 or lower or a power supply with a minimum of 1.5 grams of fiber per 100 kcal.
 

Research Question:
Eating almonds reduces cholesterol levels?

Study Design:
This overview article contained 5 Rcts with 142 participants. The consumption of almonds ranged between 25 to 168 grams per day. There was no heterogeneity in some analyses. There was publication bias.

Results and conclusions:
The researchers found that eating almonds total cholesterol significantly with 6.95 mg/dL [95% CI =-13.12 to-0.772] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that eating almonds the LDL-cholesterol levels with non-significant-5.79 mg/dL [95% CI =-11.2 to-0.00] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers found that eating almonds had no significant effect on the HDL cholesterol levels, triglyceride levels and the LDL/HDL ratio.

The researchers concluded that eating 25 to 168 grams almonds per day possible reduced total cholesterol. Possible because there was publication bias.

Original title:
Almonds have a neutral effect on serum lipid profiles: a meta-analysis of randomized trials by Phung O.J. Makanji, SS, [...], Coleman CI.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/19394473

Additional information about El Mondo:
Read more about heart disease.

Publication bias in an overview article ensure that the found result should be interpreted with caution. Publication bias occurs when studies with unfavorable results not be published. This can be found in an overview article no reliable picture about an effect (positive or negative) between a nutrient and the emergence of a specific disease/condition.

 

Research Question:
Fructose is widely used as a sweetener in many foods, but the relationship between the intake of fructose and cholesterol remains uncertain. It was therefore carried out this review article.

Eating fructose increases cholesterol levels?

Study Design:
This overview article included 24 Rcts with 474 participants.

Results and conclusions:
The researchers found that eating fructose had no significant effect on the HDL cholesterol (the good cholesterol).

The researchers found that eating 100 grams of fructose per day or more, the triglyceride levels significantly with 13 mg/dL [95% CI = 4.7-21.3, p = 0.002] increased. Significant is, there is a link at a 95% reliability.

The researchers found that eating 100 grams of fructose per day or more, the LDL cholesterol (the bad cholesterol) significantly with 11.6 mg/dL [95% CI = 4.4-18.9, p = 0.002] increased.

The researchers concluded that eating 100 grams of fructose per day or more, both triglycerides and LDL-cholesterol levels increased.

Original title:
Very High Fructose Intake Increases Serum LDL-Cholesterol and Total Cholesterol: A Meta-Analysis of Controlled Feeding Trials by Zhang YH, An T, [...], Zhang j.

Link:
http://jn.nutrition.org/content/143/9/1391.abstract

Additional information about El Mondo:
Heart patients often have both a high triglycerides and LDL-cholesterol levels.

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.

 

Research Question:
Lowers eating carotenoids at risk of getting breast cancer?

Study Design:
This overview article contained 33 studies.

Results and conclusions:
The researchers found in cohort studies that compared with the lowest intake, reduced the highest intake of Alpha-carotene through feeding the chance of getting breast cancer significantly with 9% [pooled RR = 0.91, 95% CI = 0.85-0.98, p = 0.01]. Significant is, there is a link.

The researchers found in cohort studies that compared with the lowest intake, reduced the highest intake of beta-carotene through feeding the chance of getting breast cancer by 6% non-significant [pooled RR = 0.94, 95% CI = 0.88-1.00, p = 0.05]. Non-significant is, there is no a bandage. Non-significant because RR of 1 sat in the 95% CI of 0.88-1.00.

The researchers found in cohort studies that compared with the lowest intake, reduced the highest intake of total beta-carotene through feeding the chance of getting breast cancer by 5% non-significant [pooled RR = 0.95, 95% CI = 0.90-1.01, p = 0.08]. Non-significant is, there cannot be said with 95% reliability that the reduced risk of 5% was due to eating a lot of beta carotene.

A significant dose dependent connection was in cohort studies found between the highest intake of both beta-carotene and total beta-carotene via power supply [P trend P trend = 0.03 0.01,] and the reduced risk of getting breast cancer.

A significant dose dependent connection was in cohort studies found between the highest intake of both beta-carotene and total beta-carotene via power supply [0.01 0.01, P trend P trend ] and the reduced risk of getting breast cancer.

No significant association was found between beta-cryptoxanthin, lycopene and luteine and/or zeaxanthin and the reduced risk of getting breast cancer.

The researchers concluded that eating Alpha-carotene reduced the chance of getting breast cancer. However, the positive effect of beta carotene to be confirmed.

Original title:
Carotenoids and breast cancer risk: a meta-analysis and meta-regression by Hu F, Yi BW, [...], Zhao Y.

Link:
http://link.springer.com/article/10.1007%2Fs10549-011-1723-8?LI=true

Additional information about El Mondo:
Read more about carotene in the presentation carotenoids.

Why the conclusion found in cohort studies more reliable than in case-control studies can be read in the presentation design.

Research Question:
Eating tomatoes lowers the chances of getting prostate cancer?

Study Design:
This overview article contained 11 cohort studies and case-control studies, 5 5 nested case-control studies until March 2003. There was no question of heterogeneity between the studies but slight evidence of publication bias.

Results and conclusions:
The researchers found that a high intake ⁽5th quintile) of raw tomatoes compared to a low intake (^1st quintile), the chance of getting prostate cancer non-significant 11% [95% CI 0.80-1.00] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers found that a high intake (⁵th quintile) of cooked tomatoes compared to a low intake (1st ^quintile), the chance of getting prostate cancer significantly with 19% [95% CI 0.71-0.92] reduced. Significant is, there is a link at a 95% reliability.

The researchers found in case-control studies that eating raw tomatoes 200 grams a day, the chances of getting prostate cancer non-significant with 3% [95% CI = 0.85-1.10] reduced.

The researchers found in cohort studies that eating raw tomatoes 200 grams a day, the chances of getting prostate cancer significantly with 22% [95% CI = 0.66-0.92] reduced.

The researchers concluded that eating lots of tomatoes (200 grams per day or more) reduced the chance of getting prostate cancer.

Original title:
The Role of Tomato Products and Lycopene in the Prevention of Prostate Cancer: A Meta-Analysis of Observational Studies Etminan Caamaño Takkouche B and M, by-Isorna F.

Link:
http://cebp.aacrjournals.org/content/13/3/340.full.pdf+html

Additional information about El Mondo:
Tomatoes are rich in lycopene. Lycopene is a carotenoid. Read more about carotenoids.

In scientific studies is often a 95% reliability (95% CI) used, so never 100% reliability. A 95% CI of 0.66-0.92 is, when the researchers will perform this review article 100 times then they will find a result in 95 out of 100 times that is between 0.66 and 0.92. 5 out of 100 times they will find a result that is not between 0.66 and 0.92 are.

Significance is, the researchers must be less than 5 out of 100 times find a result that is not between 0.66 and 0.92 is. They find 6 or more of 100 times a result that is not between 0.66 and 0.92 is, then it is referred to as non-significance.

Research Question:
Measurement errors in the food assessment of fruit and vegetables, the associations with the risk of getting breast cancer would weaken and the weak associations observed in epidemiological studies may explain. Carotenoids concentrations in the blood are biomarkers of vegetable and fruit, however no systematic literature review are available on the relationship between the concentrations of carotenoids in the blood and the risk of getting breast cancer. It was therefore carried out this review article.

Lowers a high carotenoid concentration in the blood the chance of getting breast cancer?

Study Design:
This overview article contained relevant studies until 31 August 2011. The random-effects models were used to display the risk.

Results and conclusions:
The researchers found that consumption of 5000 micrograms of beta carotene per day the chance of getting breast cancer significantly with 5% [summary RR = 0.95, 95% CI = 0.91-0.99, n = 10] reduced.

The summary RR for the blood concentration of carotenoids was 0.78 [95% CI = 0.61-0.99, n = 7] per 100 μg/dL. This is to say, people with a blood concentration of 100 μg per dL were significantly less blood carotenoids 22% chance of getting breast cancer. Significant is, there is a link.

The summary RR for the blood concentration of beta-carotene was 0.74 [95% CI = 0.57-0.97, n = 13] per 50 μg/dL.
The summary RR for the blood concentration of Alpha-carotene was 0.82 [95% CI = 0.73-0.92, n = 12] per 10 μg/dL.
The summary RR for the blood concentration of lutein was 0.68 [95% CI = 0.52-0.89, n = 6] per 25 μg/dL.

The researchers concluded that the blood concentrations of carotenoids were more strongly associated with a reduced risk of getting breast cancer than carotenoid intake, obtained through filling in questionnaires.
This review article suggested that the use of certain biomarkers inconsistent and weak associations between dietary intake diet and the risk of getting breast cancer may clarify.

Original title:
Dietary compared with blood concentrations of carotenoids and breast cancer risk: a systematic review and meta-analysis of prospective studies by Aune D, Chan DSM, [...], Norat T.

Link:
http://ajcn.nutrition.org/content/96/2/356.short

Additional information about El Mondo:
Read more about carotenoids in the presentation carotenoids.

Research Question:
Lowers eating carotenoids AS the chance of getting?

Study Design:
This overview article contained 5 prospective cohort studies with 1100910 participants (562942 men and 537968 women) whose 1153 persons now deceased were as.

Results and conclusions:
The researchers found that the intake of carotenoids in the top group compared with the lowest group, the risk of getting as significant with 25% [pooled, multivariate-adjusted RR for the highest to the lowest quintile = 0.75, 95% CI = 0.61-0.91, _{P for trend} = 0.004] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that the intake of beta carotene in the top group compared with the lowest group, the risk of getting 15% IF non-significant [pooled, multivariate-adjusted RR for the highest to the lowest quintile = 0.85. 95% CI = 0.64-1.13, _{P for tren}d = 0.03] reduced. Non-significant is, there is no link to a 95% reliability.

The researchers found that the intake of lutein in the top group compared with the lowest group, the risk of getting as significant by 21% [pooled, multivariate-adjusted RR for the highest to the lowest quintile = 0.79. 95% CI = 0.64-0.96, _{P for tren}d = 0.01] reduced.

The researchers found that lycopene, beta-cryptoxanthin and vitamin C reduced the risk of getting if not.

The researchers concluded that eating a lot of carotenoids, including beta-carotene and lutein reduced the chance of getting AS.

Original title:
Intakes of vitamin C and carotenoids and risk or amyotrophic lateral sclerosis: Pooled results from 5 cohort studies by Fitzgerald KC, O'Reilly EJ, [...], Ascherio a.

Link:
http://onlinelibrary.wiley.com/doi/10.1002/ana.23820/abstract?deniedAccessCustomisedMessage=&userIsAuthenticated=false

Additional information about El Mondo:
Amyotrophic lateral sclerosis (ALS) comes from the Greek: A (means no), myo (refers to muscles), trofie (meaning food). IF is a muscle disease, in which muscles get no or insufficient power or nerve impulses.
The exact cause of the disease is not yet known.

Beta-carotene and lutein are carotenoids. Read more about carotenoids. The content of carotenoids, beta-carotene and lutein of a product can be looked up in the NEVO-table.

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:
Lowers eating lycopene cholesterol levels and blood pressure?

Study Design:
This overview article contained 12 Rcts.

Results and conclusions:
The researchers found that eating lycopene 25 mg or more per day total cholesterol significantly with 7.55 mg/dl [± 6.15 mg/dl, p = 0.02] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that eating lycopene 25 mg or more per day the LDL-cholesterol levels significantly with 10.35 mg/dl [± 5.64 mg/dl, p = 0.0003] reduced. Significant is, there is a link at a 95% reliability.

The effect of lycopene on the total cholesterol and LDL-cholesterol levels lost its significance at an intake of less than 25 mg of lycopene per day. No significance is, there is no link to a 95% reliability.

The researchers found that eating lycopene 25 mg or more per day the systolic blood pressure significantly with 5.60 mmHg [± 5.26 mmHg, p = 0.04] reduced. Significant is, there is a link at a 95% reliability.

The researchers concluded that a lycopeeninname of 25 mg or more per day lowered LDL cholesterol by about 10%, which is comparable to the effect of a low dose statins in patients with a slightly raised cholesterol levels. More research is needed to further the suggested favourable effect on the total serum cholesterol levels and systolic blood pressure (bovenddruk) to confirm.

Original title:
Protective effect of lycopene on serum cholesterol and blood pressure: Meta-analyses or intervention trials by Ried Fakler K and P.

Link:
http://www.maturitas.org/article/S0378-5122%2810%2900446-9/abstract

Additional information about El Mondo:
Lycopene is a carotenoid and is responsible for the red color of the tomatoes.

Research Question:
Epidemiological studies support a protective role of lycopene against preventing a stroke or mortality, but the results are contradictory. It was therefore carried out this review article.

Eating lycopene reduces the chance of getting a stroke? 

Study Design:
This overview article contained 7 prospective cohort studies with 116127 participants and 1989 people with stroke.
There was no question of publication bias.

Results and conclusions:
The researchers found that lycopene the chance of getting a stroke significantly with 19.3% [RR = 0.807, 95% CI = 0680-0.957, I2 = 25.5%, p = 0.234] reduced.

The researchers found that lycopene lycopene in the blood and not through feeding, the chances of getting a stroke significantly with 38.7% [RR = 0.503-0693, 95% CI = 0.954] reduced.

The researchers found that lycopene the chance of stroke among Europeans and men lowered.

The researchers found that the duration of the follow-up had no effect on the final results.

The researchers concluded that lycopene, particularly in blood and not through feeding, the chance of getting a stroke, especially among Europeans and men lowered.

Original title:
Dietary and circulating lycopene and stroke risk: a meta-analysis of prospective studies by Li X and Xu J.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24848940

Additional information about El Mondo:
The lycopeengehalte in the blood can be increased by swallowing lycopeensupplementen and/or eating lycopene.

Find here more studies on lowering stroke and lycopene.

Research Question:
Lycopeensupplementen swallowing lowers the chances of getting prostate cancer?

Study Design:
This overview article contained 8 Rcts. There was talk of bias.

Results and conclusions:
The researchers found in a meta-analysis of 4 Rcts that swallowing lycopeensupplementen the chance of getting benign prostatic hyperplasia (a benign enlargement of the prostate) not significant with 5% [95% CI = 0.63-1.44] reduced.
Not significant is, there is no link to a 95% reliability.

The researchers found in a meta-analysis of 4 Rcts that swallowing lycopeensupplementen the chance of getting prostate cancer by 8% not significant [RR = 0.92, 95% CI = 0.66-1.29] reduced.
Not significant is, there is no link to a 95% reliability.

The researchers found in a meta-analysis of 2 Rcts that swallowing of lycopeensupplementen the value of PSA-prostate cancer patients significantly with 1.58 [95% CI =-2.61 to-0.55] reduced.
Significant is, there is a link at a 95% reliability.

The researchers concluded that it is not yet scientifically proven was to lycopeensupplementen for write for prevention or treatment of prostate cancer.

Original title:
Lycopene for the prevention and treatment of benign prostatic hyperplasia and prostate cancer: A systematic review by Ilic D and Valerie M.

Link:
http://www.maturitas.org/article/S0378-5122%2812%2900160-0/abstract

Additional information about El Mondo:
Read more about lycopeenstudies.

Prostate cancer is rare in men younger than 40 years.

The Prostate specific antigen (PSA) is a protein that is normally present in the blood to a small degree. It is formed in the glandular tissue of the prostate, both in a healthy as in a diseased prostate.
In benign prostatic hyperplasia (BPH) and prostate cancer, the PSA level increased.

Age (years)	Reference value of PSA
40-49	2.5
50-59	3.5
60-69	4.5
70-79	6.5