Review
Food Science & Technology
Sina Naghshi, Helda Tutunchi, Mojtaba Yousefi, Fatemeh Naeini, Sara Mobarak, Masoomeh Asadi, Omid Sadeghi
Summary: The intake of soy isoflavones is associated with a lower risk of cardiovascular disease in adults, especially among Western populations.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Peripheral Vascular Disease
Silvia Di Federico, Tommaso Filippini, Paul K. Whelton, Marta Cecchini, Inga Iamandii, Giuseppe Boriani, Marco Vinceti
Summary: There is a direct and linear association between alcohol consumption and systolic blood pressure, with no evidence of a threshold. However, the association with diastolic blood pressure is modified by sex and geographic location.
Review
Food Science & Technology
Honghao Lai, Mingyao Sun, Yafei Liu, Hongfei Zhu, Mengting Li, Bei Pan, Qi Wang, Qiuyu Yang, Xiao Cao, Chen Tian, Yao Lu, Xuping Song, Guowu Ding, Jinhui Tian, Kehu Yang, Long Ge
Summary: White rice intake is associated with an increased risk of type 2 diabetes, but not with cardiovascular diseases, cancer, and other health outcomes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Tianze Li, Yang Zhao, Lijun Yuan, Dongdong Zhang, Yifei Feng, Huifang Hu, Dongsheng Hu, Jiaye Liu
Summary: Several epidemiological studies have suggested that higher flavonoid intake is associated with a decreased risk of cardiometabolic disease. This meta-analysis supports the findings, showing a significant association between flavonoid intake and a lower risk of cardiovascular disease, diabetes, and hypertension.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Sina Naghshi, Mohammad Naemi, Omid Sadeghi, Manije Darooghegi Mofrad, Mehrasa Moezrad, Leila Azadbakht
Summary: This study aimed to investigate the association between calcium intake and mortality risk. The findings suggested that moderate intake of total and dietary calcium were inversely associated with mortality risk, while supplemental calcium intake showed no significant association. Nonlinear relationships were observed between calcium intake and all-cause, CVD, and cancer mortality risk.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Nutrition & Dietetics
Justyna Godos, Agnieszka Micek, Tomasz Brzostek, Estefania Toledo, Licia Iacoviello, Arne Astrup, Oscar H. Franco, Fabio Galvano, Miguel A. Martinez-Gonzalez, Giuseppe Grosso
Summary: The study assessed the association between egg consumption and cardiovascular disease (CVD) risk/mortality, finding that intake of up to six eggs per week was inversely associated with CVD events, consumption of one egg per day was also inversely associated with CVD incidence, and higher intakes may increase heart failure risk.
EUROPEAN JOURNAL OF NUTRITION
(2021)
Review
Peripheral Vascular Disease
Tommaso Filippini, Marcella Malavolti, Paul K. Whelton, Marco Vinceti
Summary: The review assesses the relationship between sodium intake and hypertension risk in cohort studies and finds a linear relationship between sodium intake/excretion and hypertension risk. This reinforces the validity of recommendations to prevent cardiovascular disease through the reduction of sodium intake in both normotensive and hypertensive adults.
CURRENT HYPERTENSION REPORTS
(2022)
Article
Cardiac & Cardiovascular Systems
Eliane F. E. Wenstedt, Hessel Peters Sengers, S. Matthijs Boekholdt, Kay-Tee Khaw, Nicholas J. Wareham, Bert-Jan H. van den Born, Liffert Vogt
Summary: Experimental studies indicate that high-sodium intake affects the innate immune system by increasing circulating granulocytes. This study found a positive association between sodium intake and granulocyte concentrations, as well as a link between higher granulocyte concentrations and worse cardiovascular and renal outcomes.Further research is needed to explore the causal relationship in this pathway.
JOURNAL OF THE AMERICAN HEART ASSOCIATION
(2022)
Article
Cardiac & Cardiovascular Systems
Dong D. Wang, Yanping Li, Shilpa N. Bhupathiraju, Bernard A. Rosner, Qi Sun, Edward L. Giovannucci, Eric B. Rimm, JoAnn E. Manson, Walter C. Willett, Meir J. Stampfer, Frank B. Hu
Summary: The study found that consuming approximately 5 servings of fruits and vegetables per day was associated with lower total mortality and mortality from cancer, cardiovascular disease, and respiratory disease. Higher intake beyond this level did not provide additional risk reduction.
Review
Food Science & Technology
Rebecca-Evelyn Papp, Verena Hasenegger, Cem Ekmekcioglu, Lukas Schwingshackl
Summary: This meta-analysis suggests that a high intake of poultry is not associated with cardiovascular disease risk. Additionally, substituting red and/or processed meat with poultry could have a beneficial effect on overall mortality and the risk for cardiovascular diseases, coronary heart disease, and stroke.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Nutrition & Dietetics
Emmanouil Mantzouranis, Eleftheria Kakargia, Fotis Kakargias, George Lazaros, Konstantinos Tsioufis
Summary: High protein diets have become popular for weight loss, muscle gain, and improved cardiometabolic parameters. However, few meta-analyses have examined their impact on cardiovascular morbidity and mortality, and have not found significant associations without strict definitions of high protein intake. This study found that high protein consumption does not affect cardiovascular prognosis.
Review
Nutrition & Dietetics
Peng-Fei Yang, Chun-Rui Wang, Fa-Bao Hao, Yang Peng, Jing-Jing Wu, Wei-Ping Sun, Jie-Jun Hu, Guo-Chao Zhong
Summary: This study aimed to determine the potential dose-response association of egg consumption with risk of mortality in the general population. Nineteen prospective cohort studies, involving 1,737,893 participants, were included. The findings showed that greater amount of egg consumption confers higher risks of death from all causes, cardiovascular disease, and cancer in a nonlinear dose-response pattern.
Review
Nutrition & Dietetics
Buna Bhandari, Zhixin Liu, Sophia Lin, Rona Macniven, Blessing Akombi-Inyang, John Hall, Xiaoqi Feng, Aletta E. Schutte, Xiaoyue Xu
Summary: Long-term high intake of whole grains, fruits and vegetables, and nuts is associated with reduced cardiovascular mortality, while increased consumption of red/processed meat is associated with increased risk. Dairy products and legumes have no significant association with cardiovascular mortality. Further research on the long-term effects of legumes is encouraged.
ADVANCES IN NUTRITION
(2023)
Review
Nutrition & Dietetics
Tingting Sun, Yabing Zhang, Lin Ding, Yonggang Zhang, Tao Li, Qian Li
Summary: There is evidence that the intake of sugar-sweetened beverages is associated with an increased risk of cardiovascular disease, while the effect of other dietary sources of fructose on cardiovascular disease is unclear. This study found that only the intake of sugar-sweetened beverages was positively associated with cardiovascular disease, while fruits, yogurt, and breakfast cereals showed a protective association. These findings suggest that the adverse effects of fructose are mainly derived from sugar-sweetened beverages, and other dietary sources do not have similar effects.
ADVANCES IN NUTRITION
(2023)
Review
Nutrition & Dietetics
Li-Hua Chen, Qingjing Hu, Guijie Li, Li Zhang, Li-Qiang Qin, Hui Zuo, Guangfei Xu
Summary: This meta-analysis examined the association between alpha-linolenic acid (ALA) intake and mortality, specifically cardiovascular disease (CVD) mortality. The results of 34 prospective cohort studies suggested that ALA consumption was linked to a reduced risk of mortality, especially in relation to CVD mortality.
FRONTIERS IN NUTRITION
(2021)
