Nutrition
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Review
Can chocolate consumption reduce cardio-cerebrovascular risk? A systematic review and meta-analysis.
A systematic review and meta-analysis of the literature was performed to assess the relationship between chocolate intake and cardio-cerebrovascular risk in the general population. A structured search of the literature was performed in the PubMed database up to September 26, 2016, using predetermined keywords. Epidemiologic studies evaluating the risk for cardiovascular diseases (CVDs; i.e., stroke, acute myocardial infarction [MI], heart failure, coronary heart disease) were included according to different rates of chocolate intake. ⋯ The risk related to subgroups of CVD and in particular, the risk for MI was further analyzed: ES = 0.78 (95% CI, 0.64-0.94; P = 0.009) without statistical heterogeneity (I2 = 46.56%; P = 0.13). Moreover, the analysis performed based on sex found an ES = 0.85 (95% CI, 0.77-0.95; P = 0.003) for women, with a very low grade of heterogeneity (I2 = 62.21%; P = 0.005). The results of the meta-analysis showed a potential protective effect of moderate consumption of chocolate on cardiovascular risk, especially for women, and against MI for both sexes.
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Consumption of fruits and vegetables (FV) remains lower than recommended by the 2015 to 2020 Dietary Guidelines for Americans. The aim of this study was to assess average FV and frozen FV consumption and the effect on nutrient intakes across sex and 10 age categories. ⋯ Results of this study suggested that when frozen FV are not consumed, other forms, such as fresh, canned, or dried, do not fill the FV gap. Government food programs and health professionals should encourage frozen FV as another way to increase FV consumption.
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The aim of this study was to examine the dietary glycemic index (GI) and glycemic load (GL) of Japanese adults, as well as their nutritional correlates, in the 2012 National Health and Nutrition Survey, Japan. ⋯ Dietary GI and GL of Japanese adults were primarily determined by the high GI food white rice, and were thus relatively high compared with values observed in Western countries. A low GI and GL diet was associated with both favorable (higher intakes of micronutrients) and unfavorable (higher intakes of saturated fatty acid and sodium) aspects of dietary intake patterns.
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Diet has been considered a general health determinant for many years. Recent research shows a connection between gut microbiota composition that is shaped by our diet and lifestyle diseases. Several studies point to a positive correlation between elevated plasma trimethylamine N-oxide (TMAO), a gut bacteria metabolite, and an increased risk for cardiovascular diseases, diabetes, and cancer. ⋯ Blood TMAO level depends on numerous factors including diet, gut microbiota composition and activity, permeability of the gut-blood barrier, activity of liver enzymes, and the rate of methylamines excretion. Therefore, the usefulness of TMAO as a specific biomarker in lifestyle diseases seems questionable. Here, we review research showing both physiological and pathophysiological actions of TMAO, as well as limitations of using TMAO as a biomarker.
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The aim of this study was to examine the occurrence of five azo food dyes-tartrazine, sunset yellow, carmoisine, allura red, and ponceau 4 R-in the food supply chain of Singapore and their effects on the in vitro synthesis of leukotriene B4 (LTB4) and F2-isoprostanes. ⋯ The high prevalence of azo dyes in the food supply of Singapore and their ability to elicit proinflammatory responses in vitro suggest a potential health risk to the local population.