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Voeding en gezondheid

Een hoge plantaardige vetinname verlaagt suikerziekte type 2 bij vrouwen

Research Question:
Is there a relationship between eating macronutrients (carbohydrates, fats and proteins) and getting diabetes type 2?

Study Design:
This overview article contained 22 cohort studies.

Results and conclusions:
The researchers found that a high carbohydrate intake through feeding the risk of getting type 2 diabetes significantly with 11% [RR = 1.11, 95% CI = 1.01-1.22, p = 0.035] increased. However, this increased risk was not observed in an analysis stratified by gender.

The researchers found that a high vegetable fat intake, the chances of getting type 2 diabetes in women significant at 24% [RR = 0.76, 95% CI = 0.68-0.85, p 0.001] reduced. Significant is, there is a link at a 95% reliability.

The researchers found for other macronutrienten (fats and proteins) no significant association with the risk of getting diabetes type 2.

The researchers concluded that a high carbohydrate intake through feeding the chance of getting diabetes type 2, while a high vegetable fat intake increased the chances of getting type 2 diabetes in women reduced.

Original title:
Macronutrient intakes and development of type 2 diabetes: a systematic review and meta-analysis of cohort studies by Aana_aana A, Sally E, [...], Garg ML.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/23378452

Additional information about El Mondo:
A high carbohydrate intake through diet in practice comes down to a daily diet with more than 70% carbohydrates. The easiest way to get a daily diet with less to eat, And 70% carbohydrates is to choose products that are also less than 70% carbohydrates And deliver. Which products in the supermarket And less than 70% carbohydrates, you can look up here.

Find here more studies on fat consumption.

The overview article of cohort studies answers the following question:
"Should I change my diet?". On the basis of the conclusion above means that women are more vegetable fat through diet should ingest to so the chances of getting diabetes type 2 to decrease.

Dagelijks 330 ml frisdrank verhoogt suikerziekte type 2

Research Question:
Increases the drinking soda the chance of getting diabetes type 2?

Study Design:
This overview article contained prospective cohort studies.
The between-study heterogeneity was high.

Results and conclusions:
The researchers found for each 330 ml soft drinks sweetened with sugars, per day a significant increased risk of 20% [95% CI = 1.12-1.29, p 0.001] on getting diabetes type 2.
This increased risk took light in studies involving corrected was BMI.

The researchers found for each 330 ml soft drinks sweetened with sweetening matter per day a significant increased risk of 13% [95% CI = 1.02-1.25, p = 0.02] on getting diabetes type 2.

The researchers concluded that drinking soda at risk of getting type 2 diabetes increased.

Original title:
Association between sugar-sweetened and artificially sweetened soft drinks and type 2 diabetes: systematic review and meta-analysis of prospective studies dose-response by Greenwood DC, Threapleton the, [...], Burley VJ.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/24932880

Additional information about El Mondo:
Find here more studies on diabetes type 2.

Een hoge inname van suikergezoete vruchtensap verhoogt suikerziekte type 2

Research Question:
Different prospective studies were done to the relationship between drinking fruit juice and the risk of getting type 2 diabetes. However, the results are not clear-cut and that is why it was carried out this review article.

Drinking fruit juice increases the chances of getting diabetes type 2?

Study Design:
This overview article contained 4 prospective studies (12375 participants with 191686 people with diabetes type 2) that show the relationship between suikergezoete fruit juice and diabetes type 2 and 4 prospective studies (4906 137663 participants and people with diabetes type 2) that show the relationship between 100% fruit juice and diabetes type 2.

The follow-up duration ranged between 5.7 and 25 years.

There was no question of publication bias (p = 0.71 for Begg's test and p = 0.77 for Egger test).

Results and conclusions:
The researchers found that a high intake of fruit juice (suikergezoet and 100% juice) the chance of getting type 2 diabetes significantly with 14% [RR = 1.14, 95% CI = 1.03-1.27 p = 0.01, I2 = 43.5%, p = 0.09] increased. Significant because RR of 1 was not in the 95% CI 1.03 to 1.27.

The researchers found in the subgroup analyses that a high intake of fruit juice suikergezoete the chances of getting type 2 diabetes significantly with 28% [RR = 1.28, 95% CI = 1.04-1.59, p = 0.02, I2 = 43.3%, p = 0.184] increased. Significant is, there is a link at a 95% reliability.

The researchers found in the subgroup analyses that a high intake of 100% fruit juice the chance of getting diabetes type 2 non-significant with 3% [RR = 1.03, 95% CI = 1.18-0.91, p = 0.62, I2 = 6.2%, p = 0.488] increased. Non-significant is, there is no link to a 95% reliability.

The researchers concluded that only a high intake of fruit juice suikergezoete the chances of getting diabetes type 2 increased.

Original title:
Intake or Fruit Juice and Incidence or Type 2 Diabetes: A Systematic Review and Meta-Analysis by Xi B, Li S, [...], Steffen LM.

Link:
http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0093471#pone-0093471-g003

Additional information about El Mondo:
Read more about diabetes type 2.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Find here more studies on obesity.

41 gram (plantaardig) eiwit per dag verlaagt de bloeddruk

Research Question:
There is a growing evidence from epidemiological studies that protein intake via diet affects blood pressure favorably, but the findings are ambiguous. It was therefore carried out this review article.

A high protein intake lowers blood pressure through diet?

Study Design:
This overview article contained 8 cross-sectional studies (n = 48 985), 4 prospective studies (n = 11761) and 17 Rcts (n = 1449).  

Results and conclusions:
The researchers found in cross-sectional studies that per 25 grams of protein the systolic blood pressure (systolic blood pressure) significantly with 0.20 mmHg [95% CI =-0.39 to-0.01] reduced. There was no link found in prospective cohort studies.
Significant is, there is a link at a 95% reliability.

The researchers found in Rcts that eating 41 grams of protein per day compared to 41 grams of carbohydrate in the control group, the systolic blood pressure significantly with 2.11 mmHg [95% CI =-2.86 to-1.37] reduced.

The researchers found in cross-sectional studies that per 11 ounces vegetable protein blood pressure non-significant with 0.52 mmHg [95% CI =-1.10 to 0.05] reduced. There was no link found for animal protein. However, in prospective studies and Rcts was the association between plan nice protein and blood pressure and animal protein and blood pressure more or less the same.
Non-significant is, there is no link to a 95% reliability.

The researchers concluded that replacing carbohydrates proteins by protein, in particular by plan in a power supply, reduced blood pressure.

Original title:
Intake or total protein, plant protein and animal protein in relation to blood pressure: a meta-analysis of observational and intervention studies by Tahir SMAJ, Varun WA, [...], Geleijnse JM.

Link:
http://www.nature.com/jhh/journal/vaop/ncurrent/full/jhh201316a.html

Additional information about El Mondo:
Read more about protein.

Results found in Rcts are greater than results found in cross-sectional and prospective studies.

41 grams of protein per day corresponds to a power supply with 9 and% protein. What products 9 and deliver, you can look up here% protein.

This meal provides 42 grams of protein.

 

Meer onderzoek nodig naar hoog-eiwit dieet en het voorkomen van overgewicht

Research Question:
A high-protein diet on longer term lowers body weight?

Study Design:
This overview article contained 15 Rcts with a follow-duration (the duration of the study) of at least 12 months.

A high-protein diet And contains 25% protein or higher and a low-fat diet contains 20-30% fat.

Heterogeneity and publication bias could not be ruled out.

Results and conclusions:
The researchers found that a high-protein diet compared with a low-protein diet, no significant differences in weight, gave the Middle girth, the fat mass, the bloedlipiden content (total cholesterol, LDL-cholesterol, HDL-cholesterol, triacylglycerols), the C-reactive protein content, the diastolic and systolic blood pressure, fasting glucose and HbA1c levels.
No significance is, there is no link to a 95% reliability.

The researchers found that a high-protein diet compared with a low-protein diet, fasting insulin levels significantly with 0.71 μIU/mL [95% CI =-1.36 to-0.05, p = 0.03] reduced. Significant is, there is a link at a 95% reliability.

The researchers found in a sensitivity analysis of 8 RCT s recommended that a high-protein diet compared with a low-fat diet, the HDL cholesterol levels significantly with 1.50 mg/dL [95% CI 0.37 to 2.62, p = 0.009] increased.

On the basis of the found results the researchers concluded that it was still premature to a high-protein diet for write in the fight against obesity.

Original title:
Long-term effects of low-fat diets either low or high in protein on cardiovascular and metabolic risk factors: a systematic review and meta-analysis by Hoffmann Schwingshackl L and G.

Link:
http://www.nutritionj.com/content/12/1/48

Additional information about El Mondo:
An easy way to a high-protein diet (25 and% ewit or higher) to follow, is to choose products/meals that deliver And also 25% protein or higher.
Which products in the supermarket, you can deliver 25% protein And look up here.
Which products in the supermarket supply And 20-30% fat, you can look up here.
This meal contains 27 And% protein.

 

L-argininesupplementen verlagen de bloeddruk tijdens de zwangerschap

Research Question:
Have women during pregnancy benefit from swallowing the amino acid L-arginine?

Study Design:
This overview article contained 5 Rcts.

Results and conclusions:
The researchers found that swallowing of L-arginine during pregnancy the diastolic blood pressure (negative pressure) of pregnant women significantly with 3.07 mmHg [p = 0.004] reduced, but not systolic blood pressure [p = 0.19].

The researchers found that swallowing of L-arginine when pregnant gestational age significantly with 1.23 weeks [p = 0.002] extended.

The researchers concluded that swallowing of L-arginine and the vacuum of pregnant women reduced gestational age extended.

Original title:
Effect of L-arginine supplementation on blood pressure in pregnant women: a meta-analysis of placebo-controlled trials by Zhu Yue Q, X, [...], Liu TT.

Link:
http://www.ncbi.nlm.nih.gov/pubmed/2295748

Additional information about El Mondo:
L-arginine is an amino acid, a building block of protein. Find here more studies on proteins.

 

Flavonolen en flavonen verlagen borstkanker in postmenopausale vrouwen

Research Question:
Scientific studies suggest that flavonoids have a chemopreventive effect on cancer. However the number of epidemiological studies, in which looks at the effect of flavonoids on getting breast cancer conflicting results on. It was therefore carried out this review article.

Lowers eating flavonoids the chance of getting breast cancer?

Study Design:
This overview article contained 6 prospective cohort studies and case-control studies 6. The studies gave 9513 together cases of breast cancer and breast cancer cases without 181906.

Results and conclusions:
The researchers found that women who ate a lot of flavonolen in 6 studies, ran significant 12% [95% CI = 0.80-0.98] less chance of getting breast cancer than women who ate little flavonolen. Significant is, there is a link at a 95% reliability.

The researchers found that women who ate a lot of flavones in 4 studies, ran significant 17% [95% CI = 0.76-0.91] less chance of getting breast cancer than women who ate little flavones.

The researchers found in 6 studies that women who ate a lot of flavan-3-OLS, ran non-significant 7% [95% CI = 0.84-1.02] less chance of getting breast cancer than women who ate little flavan-3-OLS. Non-significant is, there is no link to a 95% reliability. Non-significant would practically say, there is a trend but no connection.

The researchers found that women who ate a lot of flavanonen in 4 studies, ran non-significant 5% [95% CI = 0.88-1.03] less chance of getting breast cancer than women who ate little flavanonen.

The researchers found that women who ate a lot of anthocyanins in 3 studies, ran non-significant 3% [95% CI = 0.87-1.08] less chance of getting breast cancer than women who ate little anthocyanins. Non-significant is, there is no link to a 95% reliability but a trend.

The researchers found in 5 studies that women who ate a lot of (total) flavonoids, ran non-significant 2% [95% CI = 0.86-1.12] less chance of getting breast cancer than women who ate little (total) flavonoids.

In the subgroup-analyses (to get additional information), the researchers found a significant association between eating or flavan-3-OLS flavonolen, flavones and the reduced risk of getting breast cancer in postmenopausal women but not in pre-menopausal women.

The researchers concluded that eating flavonolen and flavones the chance of getting breast cancer, particularly in postmenopausal women reduced (after menopause).

Original title:
Flavonoids, Flavonoid Subclasses and Breast Cancer Risk: A Meta-Analysis of an epidemiological Studies by Chang H, Xie Q, [...], Mi M

Link:
http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0054318

Additional information about El Mondo:
The main sources of flavonolen and flavones are tea, wine and onions. Read more about flavonoids.

Het eten van quercetine, kaempferol en luteoline verlaagt kanker

Research Question:
Luteolin, kaempferol and quercetin eating lowers the chances of getting cancer?

Study Design:
This overview article contained 18 case-control studies with patients with cancer and 8585 9975 controls (persons without cancer) and 14 cohort studies with participants whose 10809 385033 cancer cases.
There was no question of publication bias.

Results and conclusions:
The researchers found in case-control studies that Luteolin, kaempferol and quercetin the combination the chance of getting cancer significantly with 27% [95% CI = 0.63-0.84] did decrease. Significant is, there is a link at a 95% reliability.

The researchers found in case-control studies that eating quercetin the chance of getting cancer significantly with 27% [95% CI = 0.62-0.86] did decrease. Significant is, there is a link at a 95% reliability.

The researchers found in case-control studies that eating kaempferol the chance of getting cancer non-significant 14% [95% CI = 0.73-1.11, p > 0.05] did decrease. Non-significant is, there is no link to a 95% reliability.

The researchers found in case-control studies that eating Luteolin the chance of getting cancer non-significant with 10% [95% CI = 0.69-1.18, p > 0.05] did decrease.

The researchers found in case-control studies that the kaempferol and quercetin, Luteolin combination the chances of getting lung cancer significantly with 33% [95% CI = 0.49-0.91] reduced.

The researchers found in case-control studies that Luteolin, kaempferol and quercetin the combination the chance of getting colon cancer significantly with 25% [95% CI = 0.57-0.98] reduced.

The researchers found the combination in cohort studies that quercetin, Luteolin and kaempferol the chance of getting cancer significantly with 11% [95% CI = 0.80-1.00] reduced.

The researchers found in cohort studies that eating quercetin significantly the chances of getting cancer by 18% [95% CI = 0.71-0.96] did decrease.

The researchers found in cohort studies that eating kaempferol the chance of getting cancer significantly with 12% [95% CI = 0.78-0.99] did decrease.

The researchers found in cohort studies that eating Luteolin the chance of getting cancer non-significant with 5% [95% CI = 0.67-1.34, p > 0.05] did decrease.

The researchers concluded that the combination kaempferol and quercetin, Luteolin the chance of getting cancer, especially lung and colon cancer reduced.

Original title:
Consumption of the Dietary Flavonoids Quercetin, Luteolin and Kaempferol and Overall Risk of Cancer-A Review and Meta-Analysis of the Epidemiological Data by Tena JD, Burgos-Morón E, [...], Lopez-Lazaro M.

Link:
https://www.webmedcentral.com/article_view/4264

Additional information about El Mondo:
Flavones and flavonolen are flavonoids.
Flavones in food are almost always from the glycosides of Luteolin and apigenin. Flavones are found in gipsy Wort, artichoke, olives, parsley and celery.
Flavonolen are found in onions, kale, leek, broccoli and blueberry. The main representatives of this group are quercetin and kaempferol.

The best way is through sufficient flavonoids within 200-300 grams of vegetables, 2-5 pieces of fruit and 2-3 glasses of wine per day.

Conclusion of a review article by weighs heavier than cohort studies of case-control studies because cohort studies are less prone to errors than case-control studies. The more errors in a study are, the less reliable the conclusion is.

 

Flavonoïden hebben mogelijk positief effect op hart- en vaatziekten

Research Question:
Flavonoids can the chances of getting type 2 diabetes and heart disease decrease?

Study Design:
This overview article contained Rcts and cohort studies of short duration. 

Results and conclusions:
Results from both cohort studies as Rcts short-lived suggested that anthocyanidins flavan-3-OLS from berries and green tea and cocoa from the risk of getting type 2 diabetes and heart disease could be reduced.

The meta-analysis of Rcts showed that the evidence for a beneficial effect of green tea on the LDL cholesterol and a beneficial effect of flavan-3-ol-rich cocoa on the endothelial function and insulin sensitivity the strongest.

The researchers concluded that flavan-3-OLS, and anthocyanidins from berries from green tea and cocoa possible (because the Rcts were of short duration) a positive effect on both type 2 diabetes and heart disease had. More long-term Rcts are needed in order to confirm this positive effect.

Original title:
Dietary flavonoids and the development of type 2 diabetes and cardiovascular diseases: review or recent findings by van Dam R, Naidoo, N and R landberg.

Link:
http://journals.lww.com/co-lipidology/Abstract/2013/02000/Dietary_flavonoids_and_the_development_of_type_2.6.aspx

Additional information about El Mondo:
To be able to find a causal link between anthocyanidins flavan-3-OLS from berries and flavan-3-OLS from green tea and cocoa and the reduced risk of getting heart disease, must be a positive effect be found in long-term Rcts (Rcts with as end points getting a heart attack, stroke or other heart or vascular disease).

Anthocyanidins and flavan-3-OLS are flavonoids. Read more about flavonoids.

Read more about RCTs, cohort studies and causal link.

Diabetes type 2 increases the chance of getting heart disease. The main cause of type 2 diabetes is overweight. Patients with type 2 diabetes have a reduced insulin sensitivity. Strength training can increase insulin sensitivity.

Flavonoïden bieden bescherming tegen hart- en vaatziekten

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.

 

Het eten van flavonoïden verlaagt de bloeddruk en het LDL-cholesterolgehalte

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

 

Het eten van flavonoïden verlaagt hart- en vaatziekten

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.

 

Flavonoïden bieden bescherming tegen hart- en vaatziekten

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.

 

Veel flavonoïden via voeding verlaagt suikerziekte type 2

Research Question:
Lowers eating flavonoids the chance of getting diabetes type 2?

Study Design:
This overview article contained 6 prospective cohort studies with 284806 participants, of which 18146 patients with diabetes type 2.

Results and conclusions:
The researchers found that eating a lot of flavonoids compared to little, the chances of getting type 2 diabetes significantly with 9% [95% CI = 0.87-0.96] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that eating 500 mg flavonoids per day, the chances of getting type 2 diabetes significantly with 5% [95% CI = 0.91-0.98] reduced

The researchers found that the positive effect only in the subgroup analysis found in the American populations, among patients older than 40 years and in studies that lasted more than 20 years.

The researchers concluded that eating 500 mg flavonoids per day, the chances of getting diabetes type 2 reduced, particularly among people older than 40.

Original title:
Dietary flavonoids intake and risk or type 2 diabetes: A meta-analysis of prospective cohort studies by Liu YJ, Zhan J, [...], Hey QQ.

Link:
http://www.clinicalnutritionjournal.com/article/S0261-5614%2813%2900089-7/abstract

Additional information about El Mondo:
Read more about flavonoids.

Products

How many flavonoids (mg)

Eggplant (100 grams)

750

Black berries (100 grams)

130-400

Black grapes (100 grams)

1.5-750

Cherries (100 grams)

5-450

Blueberries (100 g)

3-500

Beans (100 g)

35-65

Yellow onions (100 grams)

35-120

Fried tofu (100 grams)

4

A good way to get enough daily flavanoids within, through 200-300 grams of vegetables, 2-5 pieces of fruit and 1-2 glasses of alcohol.

 

Het eten van flavonoïden verlaagt hart- en vaatziekten

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.

 

Een lage GI voeding verlaagt het LDL-cholesterolgehalte

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.
 

 

Geen verband tussen transvetzuren en de suikerhuishouding

Research Question:
Although the evidence from cohort studies suggests that the intake of trans fatty acids may be associated with insulin resistance and diabetes, deliver Randomized placebo-controlled double-blind human studies (Rcts) conflicting results. This meta-analysis examined the role of the intake of trans fatty acids on glucose homeostasis (sugar balance).

Has eating trans fatty acids affect the sugar metabolism in the body?

Study Design:
This overview article contained 7 Rcts. There was no question of publication bias.
 

Results and conclusions:

The meta-analysis showed that an increased intake of trans fatty acids not resulted in a significant change of the sugar and insulin concentration in the blood.

An increased intake of trans fatty acids led to a significant increase in the total and LDL-cholesterol levels. The pooled effect size (ES) was respectively 0.28 [95% CI = 0.04-0.51] and 0.36 [95% CI = 0.13-0.60].

An increased intake of trans fatty acids led to a significant reduction in the HDL-cholesterol levels. The pooled effect size (ES) was respectively-0.25 [95% CI =-0.48 to-0.01].

There was no dose-dependent relationship between the pooled effect size and the intake of trans fatty acids.

The researchers concluded that an increased intake of trans fatty acids did not lead to changes in the glucose, insulin-or triglyceride concentrations, but it led to an increase in the total-and LDL-and a decrease in HDL-cholesterol levels. So there was no evidence for a possible benefit of the reduction of the intake of trans fatty acids on glucose homeostasis.

Original title:
Effects of trans fatty acids on glucose homeostasis: a meta-analysis of randomized, placebo-controlled clinical trials by Aronis KN, Khan SM and CS Mantzoros.

Link:
http://ajcn.nutrition.org/content/96/5/1093.abstract

Additional information about El Mondo:
Read more about the meta-analysis, cohort studies, study design RCT in the presentation and significance.

Read more about trans fatty acids in the presentation fats.

A high total and LDL-cholesterol levels and a high triglyceride concentration increase the chance of getting heart disease.
A high HDL-cholesterol levels lowers the chances of getting heart disease.

Het eten van amandelen verlaagt mogelijk het cholesterolgehalte

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.

 

 

Soja-eiwit verlaagt het cholesterolgehalte

Research Question:
Compelling evidence shows that the consumption of soy protein beneficial effect on the changes of lipid metabolism, but it is unclear which components of soy protein are responsible for this. It was therefore carried out this review article.

Which components of soy protein reduce cholesterol and triglyceride levels?

Study Design:
This overview article contained 23 Rcts between 1995 and June 2002 with 1381 participants. The studies lasted an average of 8 weeks (3 to 26 weeks) and the average amount of isoflavones in soy protein was 70.5 mg per day (3-185 mg).

Results and conclusions:
The researchers found that soy protein with isoflavones intact (70.5 mg per day) total cholesterol significantly with 0.22 mmol/L or 3.77% reduced. Significant is, there is a link at a 95% reliability.

The researchers found that soy protein with isoflavones intact the LDL-cholesterol (bad cholesterol) significantly with 0.21 mmol/L or 5.25% reduced.

The researchers found that soy protein with isoflavones the triglyceride levels significantly with intact 0.10 mmol/L or 7.27% reduced.

The researchers found that soy protein with isoflavones intact the HDL-cholesterol (good cholesterol) significantly with 0.04 mmol/L or 3.03% increased.

The researchers found that the reduction in the total and LDL-cholesterol levels in men was greater than in women.

The researchers found that the reduction in the total and LDL-cholesterol levels took place at at least 40 mg isoflavones per day while the highest reduction took place only at 80 mg isoflavones or more a day.

The researchers found that the increase in the HDL-cholesterol levels only took place after 12 weeks of soy protein consumption.

The researchers found that isoflavonensupplementen had no effect on cholesterol and triglyceride levels.

The researchers concluded that eating soy protein with isoflavones (40-80 mg isoflavones per day) the level of the total, LDL cholesterol and triglycerides and increased HDL-cholesterol levels reduced.

Original title:
Meta-analysis of the effects of soy protein containing isoflavones on the lipid profile by Zhan S and Ho SC.

Link:
http://ajcn.nutrition.org/content/81/2/397.full.pdf+html

Additional information about El Mondo:
The 3 main isoflavones in soy genistein, daidzein, glycitein are. These 3 forms are the active forms in the human body. Genistein is the most active of the three.

Products

Total isoflavones (mg)

Daidzein (mg)

Genistein (mg)

Soy beans (100 g)

128.34

46.46

73.76

Natto (100 grams)

58.93

21.85

29.04

Fried tofu (100 grams)

48.35

17.83

28

Tempeh (100 grams)

43.52

17.59

24.85

Soft tofu (100 grams)

29.24

8.59

20.65

Miso (100 grams)

42.55

 

 

Miso soup (100 grams)

60.39

 

 

Soy protein isolate (100 grams)

97.43

 

 

This review article found no relationship between isoflavonensupplementen and lowering cholesterol levels. In other words, there was no causal link between isoflavones and lowering cholesterol levels.

Hoog HDL-cholesterolgehalte verhoogt een intracerebrale bloeding

Research Question:
Cholesterol levels is inconsistent associated with the risk of getting a hemorrhagic stroke. It was therefore carried out this review article.

Is there a relationship between high cholesterol and getting a hemorrhagic stroke?

Study Design:
This overview article contained 23 prospective cohort studies with 1430141 participants whose 7960 people with hemorrhagic stroke (cerebral hemorrhage).

The random effects model was used.

Results and conclusions:
The researchers found that a high total cholesterol levels compared with a low cholesterol content, the chances of getting a stroke significantly with 31% [95% CI = 0.59-0.81] reduced. Significant is, there is a link at a 95% reliability.

The researchers found that a high HDL-cholesterol levels compared with low HDL cholesterol levels, the chance of getting a stroke not significant with 2% [95% CI = 0.80-1.19] reduced.
Not significant is, there is no link to a 95% reliability.

The researchers found that a high LDL-cholesterol levels compared with low LDL cholesterol levels, the chance of getting a stroke significantly with 38% [95% CI = 0.41-0.92] reduced.

The researchers found that every increase in the total cholesterol levels with 1 mmol/L the chance of getting a stroke significantly with 15% [95% CI = 0.80-0.91] reduced.

The researchers found that any increase in the HDL-cholesterol levels with 1 mmol/L the chance of getting a brain hemorrhage are not significantly by 11% [95% CI = 0.99-1.25] increased.

The researchers found that every increase in LDL-cholesterol levels with 1 mmol/L the chance of getting a stroke not significant with 10% [95% CI = 0.77-1.05] reduced.

The researchers found that a high HDL-cholesterol levels compared with low HDL cholesterol levels, the chances of getting an intracerebral hemorrhage significantly with 17% [95% CI = 1.02-1.35] increased.

The researchers concluded that both a high total and LDL-cholesterol levels the chance of getting a brain hemorrhage while a high HDL cholesterol reduced the chances of getting an intracerebral hemorrhage increased.

Original title:
Cholesterol Levels and Risk of Hemorrhagic Stroke A Systematic Review and Meta-Analysis by Wang X, Dong Y, [...], Love L.

Link:
http://stroke.ahajournals.org/content/early/2013/05/23/STROKEAHA.113.001326.abstract

Additional information about El Mondo:
Read more about studies on cholesterol.

Een hoge suikerinname verhoogt de bloeddruk, het triglyceriden- en cholesterolgehalte

Research Question:
It is assumed that sugar intake via diet is a cause of obesity, a number of chronic diseases and a series of cardiometabolic risk factors, but there is no convincing evidence for a causal relationship between sugar intake and other risk factors, except the body weight. It was therefore carried out this review article.

Is there a link between sugar intake and cardiometabolic risk factors (vaatziektengerelateerde heart)?

Study Design:
This overview article contained 37 RCTs on vetbloedwaarden (such as cholesterol, triglycerides) and 12 RCTs on blood pressure.

Results and conclusions:
The researchers found that a high sugar intake compared to a low intake, the triglyceride levels significantly with 0.11 mmol/L [95% CI = 0.07-0.15 mmol/L, p 0.0001] increased.

The researchers found that a high sugar intake compared to a low intake, total cholesterol significantly with 0.16 mmol/L [95% CI = 0.10-0.24 mmol/L, p 0.0001] increased.

The researchers found that a high sugar intake compared to a low intake, LDL cholesterol levels significantly with 0.12 mmol/L [95% CI = 0.05-0.19 mmol/L, p = 0.0001] increased.

The researchers found that a high sugar intake compared to a low intake, HDL-cholesterol levels significantly with 0.02 mmol/L [95% CI = 0.00-0.03 mmol/L, p = 0.03] increased.

The researchers found in studies longer than 8 weeks, that a high sugar intake compared to a low intake, the systolic blood pressure significantly with 6.9 mmHg [95% CI = 3.4-10.3 mmHg, p 0.001] increased.

The researchers found in studies longer than 8 weeks, that a high sugar intake compared to a low intake, the vacuum significantly with 5.6 mmHg [95% CI = 2.5-8.8 mmHg, p = 0.0005] increased.

The researchers concluded that high sugar intake the blood pressure, triglycerides and cholesterol levels increased. The found context is independent of the positive effect of sugars on body weight.

Original title:
Dietary sugars and cardiometabolic risk: systematic review and meta-analyses of randomized controlled trials of the effects on blood pressure and lipids by Morenga To LA, Howatson AJ, [...], Mann J.

Link:
http://ajcn.nutrition.org/content/100/1/65.abstract

Additional information about El Mondo:
Heart patients and people who are overweight often have high blood pressure and high triglycerides and cholesterol levels.

Find here more studies on lowering cholesterol levels and sugar intake.

A daily diet with a high sugar intake is a power supply with more than 70% carbohydrates And sugars and/or more than 25%. Which products from the supermarket And more than 70% carbohydrates and/or more than 25 and% sugars contain, you can look up here. 25% and% sugars is, that the number of grams of sugars 25% to the total calorie content of the product in question.

Dagelijks 100 gram fructose of meer verhoogt zowel het triglyceriden- als het LDL-cholesterolgehalte

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.

 

Een laag vet dieet verlaagt het cholesterolgehalte in premenopauzale vrouwen

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

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

There was no heterogeneity.

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

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

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

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

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

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

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

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

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

 

 

Alfa-caroteen verlaagt de kans op het krijgen van borstkanker

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.