Article

Fried-food consumption and risk of overweight/obesity, type 2 diabetes mellitus, and hypertension in adults: a meta-analysis of observational studies

Taylor & Francis
Critical Reviews In Food Science and Nutrition
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Abstract

Recent studies have reported conflicting associations of fried-food consumption and risk of overweight/obesity, type 2 diabetes mellitus (T2DM) and hypertension, and a meta-analysis is not available. We aimed to explore the association between fried-food consumption and risk of overweight/obesity, T2DM and hypertension in adults through a meta-analysis. We searched PubMed, EMBASE, and Web of Science for studies published up to 17 June 2020. Pooled relative risks (RRs) and 95% confidence intervals (CIs) were calculated by random-effects models. In comparing the highest to lowest fried-food intake, the pooled RRs (95% CIs) were 1.16 (1.07-1.25; I² = 71.0%, Pheterogeneity < 0.001) for overweight/obesity (cohort: 1.19 [0.97-1.47], n = 2; cross-sectional: 1.14 [1.03-1.27], n = 9), 1.07 (0.90-1.27; 84.7%) for T2DM (cohort: 1.01 [0.89-1.15], n = 9; case-control: 2.33 [1.80-3.01], n = 1), and 1.20 (1.05-1.38; I²=91.8%) for hypertension (cohort: 1.06 [0.98-1.15], n = 8; cross-sectional: 2.16 [0.59-7.87], n = 3). Our meta-analysis indicates fried-food consumption is associated with increased risk of overweight/obesity and hypertension but not T2DM in adults, but the findings should be interpreted with caution due to high heterogeneity and unstable subgroup analyses of this meta-analysis. More studies are warranted to investigate the total fried-food consumption and these health outcomes.

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... Fried foods, a beloved component of daily diets worldwide, unfortunately pose a significant contributing factor to the onset of various chronic diseases, including overweight/obesity [43], hypertension [43], CVD [44], type 2 diabetes [43,45], and anxiety/ depression [46]. Previous study revealed fried food consumption in relation to higher risk of CVD and all-cause mortality [44]. ...
... Fried foods, a beloved component of daily diets worldwide, unfortunately pose a significant contributing factor to the onset of various chronic diseases, including overweight/obesity [43], hypertension [43], CVD [44], type 2 diabetes [43,45], and anxiety/ depression [46]. Previous study revealed fried food consumption in relation to higher risk of CVD and all-cause mortality [44]. ...
... Fried foods, a beloved component of daily diets worldwide, unfortunately pose a significant contributing factor to the onset of various chronic diseases, including overweight/obesity [43], hypertension [43], CVD [44], type 2 diabetes [43,45], and anxiety/ depression [46]. Previous study revealed fried food consumption in relation to higher risk of CVD and all-cause mortality [44]. ...
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Consumption of fried foods is highly prevalent in the Western dietary pattern. Western diet has been unfavorably linked with high risk of developing cardiovascular diseases. Heart failure (HF) as a cardiovascular disease subtype is a growing global pandemic with high morbidity and mortality. However, the causal relationship between long-term fried food consumption and incident HF remains unclear. Our population-based study revealed that frequent fried food consumption is strongly associated with 15% higher risk of HF. The causal relationship may be ascribed to the dietary acrylamide exposure in fried foods. Further cross-sectional study evidenced that acrylamide exposure is associated with an increased risk of HF. Furthermore, we discover and demonstrate that chronic acrylamide exposure may induce HF in zebrafish and mice. Mechanistically, we reveal that acrylamide induces energy metabolism disturbance in heart due to the mitochondria dysfunction and metabolic remodeling. Moreover, acrylamide exposure induces myocardial apoptosis via inhibiting NOTCH1-phosphatidylinositol 3-kinase/AKT signaling. In addition, acrylamide exposure could affect heart development during early life stage, and the adverse effect of acrylamide exposure is a threat for next generation via epigenetic change evoked by DNA methyltransferase 1 (DNMT1). In this study, we reveal the adverse effects and underlying mechanism of fried foods and acrylamide as a typical food processing contaminant on HF from population-based observations to experimental validation. Collectively, these results both epidemiologically and mechanistically provide strong evidence to unravel the mechanism of acrylamide-triggered HF and highlight the significance of reducing fried food consumption for lower the risk of HF.
... Wang et al. (11) showed eating 4 meals/d, compared to three meals was associated with lower risk of developing T2D (RR 0⋅76; 95 % CI 0⋅60, 0⋅97) in a Chinese population of 8874 adults over 45. In addition to meal frequency, unhealthy dietary habits such as high salt and fried food intakes have been shown to impact risk of hypertension, overweight and obesity (12,13) alongside T2D. Cahill et al. (14) showed that frequent fried-food consumption was significantly (P < 0⋅001) associated with risk of incident T2D in females (n 70 842) from the Nurses' Health Study and males (n 40 789) from the Health Professionals Follow-Up Study. ...
... Increased sodium intake was shown to significantly (P < 0⋅05) decrease healthy lifestyle scores across the four quartiles. Further research is needed to evaluate the combined associations between meal frequency (11) , high salt intakes (16) , frequency of fried/grilled-food consumption (13) with the prevalence of T2D. ...
... However, direct data on fried foods is less abundant, a pooled analysis of two large prospective cohorts showed relative risk of T2D increased progressively with the frequency of fried food intake from 1 to 7 d/week even after adjustment of a number of covariates (14) . This is in agreement with other studies and systematic reviews (36)(37)(38) , but others have found non-significant or no relationship with certain fried food and T2D (13,39,40) . Moreover, a meta-analysis by Qin et al. (13) showed after subgroup analysis, significant associations were found for studies conducted in the USA and Asia with larger sample sizes and a focus on total fried food. ...
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Worldwide type 2 diabetes (T2D) prevalence is increasing dramatically. The present study aimed to evaluate the association between dietary habits and T2D in an Iranian adult population using a cross-sectional analysis of the Shahedieh cohort study. Participants were adults aged 35–70 years ( n 9261) from Zarch and Shahedieh, Yazd, Iran, who attended the baseline phase of the Shahedieh cohort study. Dietary habits including meal frequency, fried-food consumption, adding salt to prepared meals and grilled-food consumption were assessed by a standard questionnaire. T2D was defined as fasting plasma glucose (FPG) ≥126 mg/dl according to the American Diabetes Association. Multiple logistic regression assessed the association between dietary habits and T2D. Individuals who consumed a meal more than six times per day compared to three times per day had greater odds for T2D (OR 2⋅503, 95 % CI 1⋅651, 3⋅793). These associations remained significant in a fully adjusted model. There was a significant association between greater intakes of fried foods and prevalence of T2D (OR 1⋅294, 95 % CI 1⋅004, 1⋅668) in the adjusted model. No significant associations were observed between other dietary habits (adding salt to prepared meals and grilled-food consumption) and odds of T2D in all crude and adjusted models. In conclusion, we have highlighted the association between meal and fried-food consumption frequencies with risk of T2D. Large longitudinal studies in different ethnicities are needed to confirm these associations.
... The fundamental to reducing adolescent obesity is improving weight-related health behaviours, which basically balance energy intake and consumption [20]. Currently, the main perspective is still that high consumption of fried food or snacks high in sugar and fat leads to poor nutritional status and childhood obesity [21][22][23][24]. A meta-analysis concluded that sufficient consumption of fruits/vegetables, snacks, or fried food had a nonsignificant effect on childhood obesity, but consuming excessive sugar-sweetened beverages increased the risk of obesity by 24% [14]. ...
... The results concluded that unhealthy FF, inactive PA, and unhealthy HF were all risk factors for obesity. This is consistent with the findings of several previous studies [14,16,23,24,34,39]. Furthermore, we confirm our hypothesis that unhealthy FF and poor health behaviours have a synergistic influence on obesity in adolescents, together with increasing the risk to a large extent. ...
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Objectives: Family functioning (FF), physical activity (PA), and high-fat food consumption (HF) are associated with adolescents being overweight and obese; however, little is known about their interactions. Therefore, this study aimed to examine how they work jointly on adolescent obesity with BMI as the outcome variable. Methods: A cross-sectional survey utilizing a cluster sampling design was conducted. Multinomial logistic regressions, multiplication interaction (MI), and marginal effects (MEs) were tested. Results: Active PA (non-overweight vs. obesity: OR = 2.260, 95% CI [1.318, 3.874]; overweight vs. obesity: OR = 2.096, 95% CI [1.167, 3.766]), healthy HF (non-overweight vs. obesity: OR = 2.048, 95% CI [1.105, 3.796]) and healthy FF (overweight vs. obesity: OR = 2.084, 95% CI [1.099, 3.952]) reduced obesity risk. Overweight students with healthy FF were less likely to become obese regardless of PA (inactive: OR = 2.181, 95% CI [1.114, 4.272]; active: OR = 3.870, 95% CI [1.719, 8.713]) or HF (unhealthy: OR = 4.615, 95% CI [1.049, 20.306]; healthy: OR = 5.116, 95% CI [1.352, 19.362]). The MEs of inactive PA and unhealthy FF were -0.071, 0.035, and 0.036 for non-overweight, overweight, and obese individuals, respectively (p < 0.05); the MEs of HF and healthy FF individuals were -0.267 and 0.198 for non-overweight and obese individuals, respectively (p < 0.05). Conclusions: Unhealthy FF regulated the influence of inactive PA or unhealthy HF on adolescent obesity, altogether leading to a higher risk of obesity.
... A meta-analysis indicates fried-food consumption is associated with increased risk of overweight/obesity and hypertension. 47 A cohort researcher in US found that regularly eating fried food is linked with a heightened risk of death from any cause and of heart related death among postmenopausal women. Women who ate one or more servings of fried food a day had an 8% higher risk of death than those who did not eat fried food (OR=1.08, ...
... Women may be more affected by the renin-angiotensin system, sex hormones, and immunological inflammatory factors than men(Balan et al 2014). Fried foods can cause obesity and hypertension if consumed in excess(Qin et al 2021).ObesityFried food intake was linked to general and central obesity in a cross-sectional cohortresearch (Sayon-Orea et al 2013). In cohort studies, fried food consumption is associated with overweight and obesity (Guallar-Castillon et al 2007; Sayon-Orea et al 2013). ...
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Foods are fried by utilizing liquid oil as a heating medium and cooking them for brief periods of time at comparatively high temperatures. Because it is quick, tasty, crispy, and readily available, fried food is consumed all around the world. The type of batter used, the frying oil used, the moisture content, and the length of time the meal is fried all affect how much oil is absorbed by the food. The Indian market offers a wide selection of fried meals, both vegetarian and non-vegetarian. They come in both packed and unpackaged forms, including tikki, namkeens, samosas, kachori, vadas, and sev. But several studies revealed that eating fried food increases risk of developing several health issues, including cancer, fatty liver, obesity, and cardiovascular and type 2 diabetes (T2DM). To reduce the risk of these chronic health issues, it has been recommended that fried food be avoided. Instead, goods that have been air-fried, vacuum-fried, baked, roasted, etc., should be chosen, along with nutrition education. Keywords: fried foods, packed foods, deep fried foods, fried non-veg foods, fried veg foods.
... Besides, the consumption of fried foods was also positively associated with adipose indicators, including BMI, WC, and BF%. Notably, we first observed that individuals with a lower genetic predisposition to obesity might be more susceptible to the detrimental influence of excessive fried food consumption on abdominal obesity.Since frying leads to the property of processed food with high fat and high energy density and thus links to the occurrence of adiposity, 28 restricting fried food consumption is widely recommended to reduce obesity-related diseases.12 Few and inconsistent evidence has focused on the relationships between fried food consumption and obesity development in previous studies. ...
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Background & Aims: Genetic and dietary factors contribute to adiposity risk, but little evidence supports genetic personalization of fried food intake recommendations for the management of obesity. This study aimed...
... Also, a study by the Global Burden of Disease (GBD) calls for effective primary prevention strategies to be implemented globally to reduce the incidence of stroke (1). However, most studies have been conducted on whether a controllable unhealthy lifestyle is a risk factor for hypertension and stroke (7)(8)(9)(10)(11)(12), and few have reported on the quantitative impact of an unhealthy lifestyle on hypertension, and the number of unhealthy lifestyles may persist after hypertension, which has little impact on the risk of first ischemic stroke after hypertension. Relevant studies have been reported. ...
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Background To determine the relationship between the number of controllable unhealthy lifestyles on the risk of the first occurrence of ischemic stroke after the disease in middle-aged and elderly people in the community, and to provide data support and basis for community physicians to guide hypertensive patients to control modifiable risk factors to prevent the first occurrence of ischemic stroke. Methods The relationship between the number of unhealthy lifestyles and the risk of hypertension was analyzed by binary logistic regression in 584 subjects using a medical record control study. A retrospective cohort study of 629 hypertensive patients was used to analyze the relationship between the number of unhealthy lifestyles and the risk of the first occurrence of ischemic stroke within 5 years of developing hypertensive disease using Cox proportional risk regression models. Results Logistic regression model analysis showed that taking an unhealthy lifestyle as a reference, the OR (95% CI) values of, 2, 3, 4 and 5 unhealthy lifestyle were 4.050 (2.595–6.324), 4 (2.251–7.108), 9.297 (3.81–22.686), and 16.806 (4.388–64.365), respectively. Cox Proportional risk regression model analysis showed that the risk of ischemic stroke within 5 years after developing hypertension was referenced to 5 unhealthy lifestyles, and the HR (95% CI) for 3, 2, and 1 unhealthy lifestyle were 0.134 (0.023–0.793), 0.118 (0.025–0.564), and 0.046 (0.008–0.256), respectively. Conclusion The number of controllable unhealthy lifestyles in middle-aged and elderly people was positively associated with the risk of hypertension and first ischemic stroke after hypertension, and there was a dose-effect relationship between them. The risk of hypertension and first ischemic stroke within 5 years after hypertension onset increased with the number of unhealthy lifestyles.
... Previous studies have revealed high-fat diet, inadequate tryptophan and dietary protein, high intake of sugar and refined carbohydrates, and "unhealthy" dietary patterns were associated with higher levels of anxiety (52). Fried foods as a favorite component of daily diet worldwide is a major risk factor for the progression of various chronic diseases and health problems, including overweight/obesity, hypertension, T2D, and CVD (54,55). Additionally, several contributions supported the occurrence of anxiety and depression have been linked to these metabolic disorders (56,57). ...
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Western dietary patterns have been unfavorably linked with mental health. However, the long-term effects of habitual fried food consumption on anxiety and depression and underlying mechanisms remain unclear. Our population-based study with 140,728 people revealed that frequent fried food consumption, especially fried potato consumption, is strongly associated with 12% and 7% higher risk of anxiety and depression, respectively. The associations were more pronounced among male and younger consumers. Consistently, long-term exposure to acrylamide, a representative food processing contaminant in fried products, exacerbates scototaxis and thigmotaxis, and further impairs exploration ability and sociality of adult zebrafish, showing anxiety- and depressive-like behaviors. Moreover, treatment with acrylamide significantly down-regulates the gene expression of tjp2a related to the permeability of blood-brain barrier. Multiomics analysis showed that chronic exposure to acrylamide induces cerebral lipid metabolism disturbance and neuroinflammation. PPAR signaling pathway mediates acrylamide-induced lipid metabolism disorder in the brain of zebrafish. Especially, chronic exposure to acrylamide dysregulates sphingolipid and phospholipid metabolism, which plays important roles in the development of anxiety and depression symptoms. In addition, acrylamide promotes lipid peroxidation and oxidation stress, which participate in cerebral neuroinflammation. Acrylamide dramatically increases the markers of lipid peroxidation, including (±)5-HETE, 11(S)-HETE, 5-oxoETE, and up-regulates the expression of proinflammatory lipid mediators such as (±)12-HETE and 14(S)-HDHA, indicating elevated cerebral inflammatory status after chronic exposure to acrylamide. Together, these results both epidemiologically and mechanistically provide strong evidence to unravel the mechanism of acrylamide-triggered anxiety and depression, and highlight the significance of reducing fried food consumption for mental health.
... Adequate and balanced dietary habits, such as the consumption of fruits, vegetables, whole grains, and reduced-fat dairy products as well as the reduced consumption of red meat, have been associated with smaller gains in global and central adiposity [13,17,18]. On the other hand, unhealthy dietary habits (e.g., high intakes of fried food, fast food, sweets, and soft drinks) have been associated with obesity [19][20][21][22]. Furthermore, high consumptions of white bread and red meat/potatoes were associated with central and global adiposity in adults, respectively [17]. ...
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This study analyzed the influence of sedentary behavior (SB) on the association between dietary patterns and adiposity in community-dwelling adults. Eight hundred and forty-three adults (age: 56.5 ± 18.3 years) participated in this cross-sectional epidemiological study. Dietary patterns were evaluated using self-report questions regarding the weekly frequency of consumption of certain foods. Adiposity was determined using anthropometric measurements of weight, waist circumference, and height. SB was evaluated according to the time spent on screen devices. The usual physical activity level and socioeconomic status were considered confounding factors. Associations were determined using multivariate linear models with simultaneous adjustments for confounding variables. A statistical analysis indicated that fruit consumption was negatively related to the body mass index, regardless of the adjustment for SB domains. Red meat consumption was positively related to the body mass index, and fried food consumption was positively related to the waist-to-height ratio, regardless of the adjustment for SB domains. The consumption of fried food was positively associated with global and central adiposity after the adjustments for confounding factors and time spent on screen devices. We concluded that dietary habits are related to adiposity in adults. However, SB domains seem to influence the relationship between body adiposity and dietary habits, mainly regarding the consumption of fried foods.
... We found a high prevalence of homemade fried food (30%, ≥1 serving per week). Furthermore, fried foods, even if they are homemade, are hypercaloric, high in saturated fats and sodium, and have been associated with greater risk of obesity and other cardiovascular diseases (Qin et al., 2021). ...
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Objective: We estimated the association between the consumption of select ultra-processed food (UPF), homemade fried food and overweight/obesity in Latin American university undergraduate students during the COVID-19 pandemic. Methods: We conducted an analytical cross-sectional study. 4539 university students (73.6% female, mean age 22.5 ± 4.4) from 10 Latin American countries completed a self-administered online survey. UPF eating habits and homemade fried food were measured according to a validated survey. Height and body weight were self-reported. Body mass index (BMI) was calculated. A BMI ≥25 kg/m2 was categorized as overweight/obesity. Ordinal logistic regression models were applied. Results: Snacks (36.2%) and homemade fried food (30.2%) had a higher prevalence of consumption than sugary drinks (22.5%) and fast food (7.2%). The greatest strength of association was found between fast food consumption [odds ratio (OR) = 2.16; 95% confidence interval (CI): 1.63-2.85], sugary drinks [OR = 2.05; CI: 1.63-2.59] and homemade fried food [OR = 1.46; CI: 1.16-1.85] with overweight/obesity. Conclusion: Latin American university undergraduates present risky eating behaviors associated with overweight and obesity. Effective policies to promote healthy eating should be incorporated and issued from universities to reduce the consumption of UPF and promote homemade, healthier and more natural food.
... Single items were used to assess the frequency of consumption of fried foods, sugary drinks and breakfast per week. Metaanalyses have shown that skipping breakfast (Ma et al., 2020), consuming sugary drinks (Ruanpeng et al., 2017) and eating fried food (Qin et al., 2021) are predictive of weight gain/obesity. ...
Article
Objective This study examined the utility of a biopsychosocial model to explain both higher body mass index (BMI) and disordered eating. The study was designed to examine the predictors of higher BMI and a number of measures of disordered eating (dietary restraint, drive for muscularity, drive for thinness, binge eating, and compensatory behaviour). Method Young adults (N = 838) recruited from seven countries, grouped into four regions (Europe, North American countries, Australia, Japan), completed an online survey, with each completion being 12 months apart. The survey included assessments of BMI and disordered eating, and a range of biological, psychological and sociocultural factors expected to predict both outcomes. Results Results revealed unique patterns of association between predictors and BMI as well as different measures of disordered eating in the four geographical regions. Conclusions The findings identify the specific nature of biopsychosocial factors that predict both higher BMI and different aspects of disordered eating. They also demonstrate that caution needs to be exercised in generalising findings from one country to other countries.
... Diet or consumption pattern is the arrangement of the type and amount of food consumed by a person or group of people at a given time (Manuntung, 2019). This study is in line with previous research stating that there is a significant association between diet and the incidence of type 2 DM (Nuraini and Supriatna, 2016;Qin et al., 2021). Other studies say a diet high in sugar and low in fiber is one of the main risk factors for the incidence of type 2 DM . ...
Article
Diabetes mellitus affected 1.8 percent of people in West Java Province, with an incidence rate of 4,761 cases in the city of Bandung. The purpose of this study was to look at the effects of body mass index, nutrition, and physical activity on the occurrence of type 2 diabetes mellitus. An analytical study with a control case design was employed in the investigation. The study was carried out in the Arcamanik Health Center’s working area. In this study, the case population consisted of all type 2 diabetes patients, whereas the control group consisted of all individuals who did not have diabetes mellitus. The sample size was 100 people. The chi-square test is used to analyse data. Body mass index was found to be connected with the incidence of type 2 diabetes (p =0.013), diet was found to be associated with the incidence of type 2 diabetes (p=0.003), and physical activity was found to be associated with the incidence of type 2 diabetes (p=0.016). Body mass index, nutrition, and physical activity are all risk factors for type 2 diabetes. Obese persons must improve their physical activity, maintain their food, and lose weight to avoid a rise in the prevalence of type 2 diabetes. Keywords: Diabetes mellitus, obesity, diet, physical activity
... After reviewing existing FFQs [8,15] and previous dietary pattern analyses [16,17] in Japan, we selected food groups and beverages for inclusion in the FFQ in accordance with epidemiological evidence and/or Japanese dietary culture: for instance, whole grains, poultry, and coffee for decreased risk of type 2 diabetes, hypertension, depression, cardiovascular disease, total cancer, and all-cause mortality [18][19][20][21][22][23][24][25]; red meat and processed meat, sugarand artificially sweetened beverages, salty foods, and fried foods for increased risk of type 2 diabetes, and all-cause, cardiovascular disease, and cancer mortality [25][26][27][28][29][30][31]. In addition, miso soup, soy products, mushrooms, seaweeds, and green tea are typical foods/beverages in the Japanese diet and have been linked to favorable health effects [32,33]. ...
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We have developed a short food frequency questionnaire (FFQ) for use in assessing diet quality for Japan, with special reference to the prevention of non-communicable diseases. Here, we assessed the ranking performance of this FFQ and its reproducibility. We developed a 28-item (21 food groups and 7 beverage) FFQ with consideration to both Japanese dietary culture and evidence of disease prevention. Twenty-four university faculty members participated in the validation study. They completed 3-day photographic food record and answered the FFQ on the next day of the last food record (time 1) and a week later (time 2). We calculated Spearman correlation coefficients between intakes of food groups from photographic food records and the consumption frequency from the FFQs (ranking ability) and between the consumption frequency of food groups from the FFQs (time 1 and time 2) (reproducibility). Spearman correlation coefficients between the food records and FFQ (time 1) ranged from -0.12 to 0.86 (median 0.51). These values were comparable to those in comparison with FFQ (time 2). After energy adjustment of intakes from the food records, the corresponding values were somewhat weakened for many food groups. The correlation coefficients between two FFQs ranged from 0.14 to 0.96 (median 0.79). The short FFQ showed acceptable reproducibility and ability to rank the consumption of most food groups.
... Nevertheless, it is still unclear whether the later risk of T2D is solely related to meat consumption, or it is partly due to other dietary factors such as fat content, salt and total acid load coming from other foods consumed along with unprocessed meat that could contribute to T2D risk. For example, a plethora of evidence supports that WD rich in salts [47], fried food [48][49][50][51] and non-meat related fats [52,53] impair glucose and insulin metabolism, causing chronic diseases including T2D, obesity and CVDs. Supporting this argument, our data demonstrated that HF diets regardless of the protein source (beef or casein) caused impairments in glucose clearance compared to LF beef or LF casein groups, further emphasizing a potentially stronger role of dietary fat over other factors such as protein source/meat in metabolic impairments. ...
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(1) Consumption of diets that are caloric dense but not nutrient dense have been implicated in metabolic diseases, in part through low-grade metabolic acidosis. Mitigation strategies through dietary intervention to alleviate acidosis have not been previously reported. Our objective is to determine the effects of pH enhancement (with ammonia) in high fat diet-induced obese mice that were fed beef or casein as protein sources compared to low fat diet-fed mice. (2) Methods: B6 male and female mice were randomized (n = 10) into eight diets that differ in protein source, pH enhancement of the protein, and fat content, and fed for 13 weeks: low fat (11% fat) casein (LFC), LF casein pH-enhanced (LFCN), LF lean beef (LFB), LFBN, high fat (46%) casein (HFC), HFCN, HF beef (HFB), and HFBN. Body weights and composition, and glucose tolerance tests were conducted along with terminal serum analyses. Three-way ANOVA was performed. (3) Results: A significant effect of dietary fat (LF vs. HF) was observed across all variables in both sexes (final body weight, fat mass, glucose clearance, and serum leptin). Importantly, pH enhancement significantly reduced adiposity (males only) and final body weights (females only) and significantly improved glucose clearance in both sexes. Lastly, clear sex differences were observed across all variables. (4) Conclusions: Our findings demonstrate metabolic benefits of increasing dietary pH using ammonia, while high fat intake per se (not protein source) is the major contributor to metabolic dysfunctions. Additional research is warranted to determine mechanisms underlying the beneficial effects of pH enhancement, and interactions with dietary fat content and proteins.
... Obesity in children aged 5-15 years is caused by diet, fast food consumption, education level, gender, offspring, and physical activity [9,10,11]. Consumption of oil and fried foods increases the risk of obesity [12,13,14]. Fats and oils contribute the most energy compared to other nutrients. ...
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Background: Nutritional problems in adolescents are characterized by overweight or obesity. Being overweight is affected by an imbalance in nutrient intake and physical activity in adolescents. Purpose: This study aims to determine differences in nutrient intake and physical activity on nutritional status in adolescents. Methods: This type of research uses a cross-sectional design. Subjects were 94 students with a purposive sampling technique with a sample of 94 students. Collecting data on nutritional intake using food 2x24 hour recall and physical activity was measured using Adolescent Physical Activity Questionnaire (APAQ). Analysis of statistical data using the Independent Sample Test and the Mann-Whitney Test. Results: The results showed that there was a meaningful difference in nutritional intake (protein, carbohydrates, fiber) between normal nutritional status and more nutritional status in adolescents with value (p<0.05), but there was no meaningful difference in nutritional intake (energy, fat) and physical activity between normal nutritional status and more nutritional status in adolescents with value (p> 0.05). Conclusion: It can be concluded that there is a difference in the intake of nutrients (protein, carbohydrates, and fiber) to the nutritional status in adolescents. Furthermore, there was no difference in nutritional intake (energy and fat) and physical activity to nutritional status in adolescents. Adolescents should pay attention to nutritional status early by paying attention to nutritional intake through diet and still doing physical activity to avoid nutritional problems that will impact non-communicable diseases.
... Nevertheless, it is still unclear whether the later risk of T2D is solely related to meat consumption, or it is partly due to other dietary factors such as fat content, salt and total acid load coming from other foods consumed along with unprocessed meat that could contribute to T2D risk. For example, a plethora of evidence supports that WD rich in salts [47], fried food [48][49][50][51] and non-meat related fats [52,53] impair glucose and insulin metabolism, causing chronic diseases including T2D, obesity and CVDs. Supporting this argument, our data demonstrated that HF diets regardless of the protein source (beef or casein) caused impairments in glucose clearance compared to LF beef or LF casein groups, further emphasizing a potentially stronger role of dietary fat over other factors such as protein source/meat in metabolic impairments. ...
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Western diets, characterized by lower amounts of fruits, vegetables and lean proteins compared to higher quantities of saturated fats, fatty meats and sugar sweetened foods and beverages, have been implicated in metabolic diseases (e.g., obesity), in part, through low‐grade metabolic acidosis. Hence, the purpose of this study was to assess the effects of pH‐enhanced diets rich in beef or casein in diet induced obese B6 mice, compared to low fat‐fed mice. We hypothesized that metabolic health will be improved by consuming a diet containing pH‐enhanced cooked ground beef or casein, compared to a non pH‐enhanced beef or casein diets. Male and female mice were randomized (n=10) into 8 groups by protein source (beef protein or casein); fat content (low fat (LF) or high fat (HF)), and with or without pH‐enhancement with ammonia (N): LF casein (LFC) or LFCN; LF beef (LFB) or LFBN; HFC or HFCN; HFB, or HFBN. Weight gain and food intake were measured weekly (for 12 weeks); body composition was measured at weeks 7, 11; and glucose tolerance test (GTT) was performed at week 10. Body weight was significantly higher in all male HF groups (HF, HFN, HFB and HFBN: regardless of the protein source) compared to low fat groups (LFC, LFN, LFB, LFBN) except for the LFB group; however, no significant differences were observed in females. Male mice (but not females) fed lean beef (LFB, LFBN) exhibited significantly lower fat mass compared to mice fed HF diets with or without beef (HFC, HFB). Moreover, a significant main effect was observed for dietary fat (LF vs HF), protein source (casein vs beef) and pH (pH enhanced (N) vs not enhanced) in males’ fat mass, whereas females demonstrated a significant main effect for dietary fat (LF vs HF) but not for pH or protein source. Additionally, glucose clearance was increased (p=0.05) in LF groups compared to HF groups for both male and females. Interestingly, pH enhanced groups (HFN and HFBN) demonstrated higher glucose clearance (p=0.05) compared to HF group in both male and female mice. Surprisingly, glucose clearance was not improved by pH enhancement in the LFN group with trends towards worsening glucose intolerance (p value 0.08), compared to LF casein groups in both male and female mice. While there were differences in main effects and interactions among diet, protein source and pH enhancement in males compared to females, a significant (p=0.0001) main effect was observed in all parameters (fat mass, lean mass, final body weight, glucose clearance and serum insulin and leptin levels) among males and female mice, further confirming the sex‐dependent impact on metabolism regardless of the diet, protein source or the whether the diet pH is enhanced or not. Our findings suggest potential metabolic benefits of increasing dietary pH, as indicated by improved glucose clearance. The main effects and interactions observed in diet and protein source further indicate that it may be the amount of fat rather than the protein source, which contributes to metabolic dysfunctions. Additional research is warranted to determine sex dependent mechanisms underlying the metabolic effects of dietary fat content, protein source and interactions with dietary pH.
... In addition, a study from India suggested that fast food and inactivity were risk factors for obesity and hypertension [27]. Moreover, the consumption of fried foods was associated with a higher risk of prehypertension, hypertension, overweight, and obesity [28,29]. However, few studies have mentioned that EAFH had no significant association with hypertension, and the frequency of EAFH was not related to blood pressure in women in the current study. ...
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This study was conducted to investigate the association of eating away from home (EAFH) frequency with hypertension and to explore whether the association was mediated by BMI. A total of 29,611 participants were selected from the Henan Rural Cohort Study. Data on the frequency of EAFH were obtained by face-to-face questionnaires. The relationship between EAFH frequency and blood pressure was evaluated by linear regression. Logistic regression and restricted cubic spline were used to assess the association between EAFH frequency and hypertension, and the mediation effect of BMI on the relationship was performed. There were pronounced associations between the frequency of EAFH and blood pressure (P trend < 0.001) in the total population and men. Compared with the population with 0 times EAFH per week, the multivariate odds ratios (ORs) and 95% confidence intervals (95% CIs) for hypertension of the group with 7 times or more EAFH per week were 1.673 (1.482-1.889) for the total population and 1.634 (1.413–1.890) for men. A nonlinear dose-response relationship was detected between the frequency of EAFH and hypertension (p < 0.001), and the relationship was partially mediated by BMI. The proportion explained was 21.3% in the total population and 25.4% in men. The current study indicated that EAFH was associated with rising blood pressure and increased risk of hypertension and BMI partially mediated the relationship.
... Based on the fact that excessive consumption of fried products can lead to serious health risks such as obesity and hypertension (Qin et al., 2021), the food industry has put efforts into developing alternative methods to cook food products with low oil content but produce similar features of flavour, colour and texture. Many types of cooking methods are available, however to the best of our knowledge, there is limited information regarding the effect of different cooking methods of the keropok lekor on the colour and cooking characteristics as well as its sensory attributes or consumer expectations. ...
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Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cooking methods could be better alternatives to the common methods. Therefore, this study aimed to investigate the effect of six cooking methods namely boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on the KL quality. The cooked samples were analysed for the moisture, fat, linear expansion, cooking yield, water holding capacity, colour, texture and sensory properties. Boiling showed the highest linear expansion (3.02%), cooking yield (104.10%) and water holding capacity (41.04%). Meanwhile, deep frying significantly reduced (p<0.05) the moisture (39.83%) and increased the fat (6.58%) contents, exhibited harder texture (93.13N) and showed a higher yellowness value (8.23) compared to other cooking methods. No significant difference (p>0.05) was found in other properties; however, panellists significantly (p<0.05) preferred the crispiness and overall acceptability of the deep-fried followed by oven-cooked KL. Indeed, textures and colours had significant (p<0.05) relationships with sensory properties. In conclusion, deep-frying and oven-cooking reduced the moisture content and increased the hardness of KL, which increased the panelists' preferences. However, deep-fried KL had a higher fat content due to the cooking with oil; therefore, the oven-cooked KL can be the healthier alternative.
... Fried foods are considered unhealthy because frying may increase the energy density of foods and therefore energy intakes as well as deteriorate oils through the process of oxidation and hydrogenation, leading to a loss of unsaturated fatty acids such as linoleic and linolenic acids but increase in trans fatty acids, oil degradation, and advanced glycation end products (1,2). In epidemiological studies, high intakes of fried foods have been associated with a variety of adverse health outcomes including type 2 diabetes (T2D), although the results are not entirely consistent (3)(4)(5)(6). The conflicting findings are partly due to the diverse types of oil used in frying foods. ...
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Introduction: Appropriate cooking methods can improve food safety, decrease contaminants and increase nutrient bioavailability. Few studies assessed the sociodemographic characterization of their use in European populations. We aimed to characterize the socio-demographic, lifestyle, and anthropometric predictors of cooking methods in the Swiss population. Methods: adults aged 18-75 years (n=2,050) participating in the cross-sectional national nutrition survey in Switzerland (menuCH) (2014–2015), representing the 7 main regions in the country. We used logistic regressions to assess the probability of presence or absence of boiled, roasted, microwaved, oven-cooked, gratinated, fried, steamed, and grilled foods by sociodemographic variables. Results: Among all participants, the most frequently used cooking methods were boiling (46%), stove-cooking (19%), and steaming (8%). Single participants had a higher probability of consuming grilled or fried foods (68%) than their married counterparts and participants with obesity had a higher probability of consuming grilled or fried foods (67% or 135%) compared to those with normal weight. Divorced or separated participants had a 55% lower probability of consuming roasted foods than married participants. Those following a diet had a 57% lower probability of consuming grilled foods compared to those not on a diet. Conclusion: We found differences in the distribution cooking methods of the Swiss population by sociodemographic variables. Further studies should examine the link between cooking methods and disease risk.
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Overweight is a manifestation of the body due to excess energy intake so that it is stored in more form in the body. During the last ten years there has been an increase in the incidence of overweight and obesity in Indonesia. Students are a group that is vulnerable to experiencing overweight events due to changes in lifestyle that affect eating patterns. Risk factors that can be improved in diet are consumption of vegetables, fruit, and breakfast. This study was conducted to determine the relationship between consumption of vegetables, fruit, and breakfast with the incidence of overweight in students in Sleman Regency. The design of this study was cross-sectional. Data was obtained using a google form questionnaire. Sampling technique with consecutive sampling. The subjects of this study amounted to 251 students. Data analysis used descriptive analysis, Chi-square, Fisher exact, Haenszel Mantel, and multiple logistic regression. The results showed that there was a significant relationship between the consumption of fruit menu types (PR = 0.523 p = 0.043) and the timeliness of breakfast (PR = 0.486 p = 0.047) with the incidence of more overweight in students. There was no significant relationship between consumption of vegetables, types of vegetable menus, amount of fruit, regularity of breakfast, and breakfast components with the incidence of overweight in students (p>0.05). Students who often eat fatty foods and eat breakfast on time have a 2 times greater risk of experiencing more overweight [(95% CI 1.143-4.077) p=0.017]. It can be concluded that there is a significant relationship between the consumption of fruit menus and the timeliness of breakfast with the incidence of more overweight of students. There is no significant relationship between vegetable consumption and the incidence of overweight status of students. Students who often eat fatty foods and eat breakfast on time have a 2.2 times greater risk of experiencing excess overweight.
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Background: Contrary to North America and Europe, the prevalence of hypertension is rising in West Africa. Although diet is implicated as a contributor to this trend, nutritional guidelines in West Africa are not tailored to address this concern. This study aimed to address this limitation by investigating dietary factors common to West Africa and evaluating their association with hypertension. Methods: PubMed, Scopus, Web of Science, and Medline were searched to identify studies that investigated diet and hypertension in West African adults. All meta-analyses used a generic inverse-variance random effects model, with subgroup analyses by age, BMI, and study location, and were performed in R. Results: Three thousand, two hundred ninety-eight studies were identified, of which 31 (n = 48 809 participants) satisfied inclusion criteria - all cross-sectional. Meta-analyses of the association between dietary factors and hypertension included dietary fat [odds ratio (OR) = 1.76; 95% confidence interval (95% CI) 1.44-2.14; P < 0.0001], red meat (OR = 1.51; 95% CI: 1.04-2.18; P = 0.03), junk-food (OR = 1.41; 95% CI: 1.19-1.67; P < 0.0001), dietary salt (OR = 1.25; 95% CI: 1.12-1.40; P < 0.0001), alcohol (OR = 1.17; 95% CI: 1.03-1.32; P = 0.013), and 'fruits and vegetables' (OR = 0.80; 95% CI: 0.24-1.17; P < 0.0001). Subgroup analyses suggested that 'fruit and vegetable' consumption is less protective in the elderly. Conclusion: High consumption of dietary salt, red meat, dietary fat, junk food, and alcohol are associated with increased odds of hypertension, whereas high fruit and vegetable appear protective. This region-specific evidence will support the development of nutritional assessment tools for clinicians, patients, and researchers aiming to reduce hypertension in West Africa.
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Background Foods have a considerable influence on human health and were directly related to glycemic control for diabetes patients. However, little is known about the effects of biscuits, a traditional food consumed in large amounts in several countries, on diabetic retinopathy. This study aimed to explore the association between biscuit consumption and diabetic retinopathy prevalence in adults of the United States population. Methods A cross-sectional study with 1904 participants from the National Health and Nutrition Examination Survey database were included in this population-based, cross-sectional study. The association between different consumption frequencies of biscuit and diabetic retinopathy prevalence was evaluated using a binary logistic regression model. Trend test, stratified and interaction analyses were also performed. Results After possible confounders including sex, age, ethnicity, education, marital status, family poverty income ratio, smoking and alcohol consumption habit, fasting blood glucose level, hemoglobin A1c level, diagnosis of diabetes, insulin use, blood pressure, body mass index were adjusted, the participants who consumed biscuit 1–11 times a year, 1–3 times a month, and more than once a week had a 139.8% (95% confidence interval, 1.003–5.734), 182.1% (95% confidence interval, 1.106–7.191), and 236.2% (95% confidence interval, 1.335–9.844) higher risk of diabetic retinopathy prevalence, respectively, compared with those who never ate biscuit. For male, non-Hispanic, and overweight (body mass index ≥ 25 kg/m ² ) subgroups, the trend test demonstrated that the diabetic retinopathy prevalence significantly elevated with increased frequency of biscuit consumption ( P trend = 0.021, 0.009, and 0.002, respectively). The interaction analysis suggested that no aforementioned confounders played an interactive role in the relationship between biscuit consumption and diabetic retinopathy prevalence. Conclusions The risk of diabetic retinopathy was positively associated with biscuit consumption. Moreover, for male, non-Hispanic, or overweight individuals, the risk of diabetic retinopathy significantly increased with the frequency of biscuit consumption.
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In this study, canola oil was structured into oleogels with carnauba wax and evaluated for fat-uptake reduction and oxidative stability during deep-fat frying of chicken breast samples. Chicken samples were deep fat fried in either canola oil, 5% or 10% (w/v) oleogels for 3–4 min at 177.7 °C. Consequently, the proximate composition, microstructural properties, thiobarbituric acid reactive substances (TBARS), texture, and color characteristics were analyzed. Chicken samples fried in 5% and 10% oleogels recorded a lower fat-uptake (8.53% and 9.15%, respectively) compared to canola oil fried samples (15.10%). Generally, samples fried in 5% oleogel had the lowest TBARS and puncture force values. Color properties significantly varied between oleogel and canola oil fried samples. The microstructural evaluation showed observable differences in pore size, cracks, and fissures in the crust among all fried samples. Also, the frying medium did not alter the protein and ash contents of the fried samples (p > 0.05). Comparatively, moisture content was significantly higher in oleogel fried samples than in canola oil fried samples.
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Although consumption of sugar-sweetened beverages (SSBs) and artificially sweetened beverages (ASBs) has increasingly been linked with obesity, type 2 diabetes mellitus, hypertension, and all-cause mortality, evidence remains conflicted and dose–response meta-analyses of the associations are lacking. We conducted an updated meta-analysis to synthesize the knowledge about their associations and to explore their dose–response relations. We comprehensively searched PubMed, EMBASE, Web of Science, and Open Grey up to September 2019 for prospective cohort studies investigating the associations in adults. Summary relative risks (RRs) and 95% confidence intervals (CIs) were estimated for the dose–response association. Restricted cubic splines were used to evaluate linear/non-linear relations. We included 39 articles in the meta-analysis. For each 250-mL/d increase in SSB and ASB intake, the risk increased by 12% (RR = 1.12, 95% CI 1.05–1.19, I2 = 67.7%) and 21% (RR = 1.21, 95% CI 1.09–1.35, I2 = 47.2%) for obesity, 19% (RR = 1.19, 95% CI 1.13–1.25, I2 = 82.4%) and 15% (RR = 1.15, 95% CI 1.05–1.26, I2 = 92.6%) for T2DM, 10% (RR = 1.10, 95% CI 1.06–1.14, I2 = 58.4%) and 8% (RR = 1.08, 95% CI 1.06–1.10, I2 = 24.3%) for hypertension, and 4% (RR = 1.04, 95% CI 1.01–1.07, I2 = 58.0%) and 6% (RR = 1.06, 95% CI 1.02–1.10, I2 = 80.8%) for all-cause mortality. For SSBs, restricted cubic splines showed linear associations with risk of obesity (Pnon-linearity = 0.359), T2DM (Pnon-linearity = 0.706), hypertension (Pnon-linearity = 0.510) and all-cause mortality (Pnon-linearity = 0.259). For ASBs, we found linear associations with risk of obesity (Pnon-linearity = 0.299) and T2DM (Pnon-linearity = 0.847) and non-linear associations with hypertension (Pnon-linearity = 0.019) and all-cause mortality (Pnon-linearity = 0.048). Increased consumption of SSBs and ASBs is associated with risk of obesity, T2DM, hypertension, and all-cause mortality. However, the results should be interpreted cautiously because the present analyses were based on only cohort but not intervention studies.
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Background/objectives: Few epidemiological studies examined the association between fried food intake and hypertension. This study examined whether fried food intake was associated with higher prevalence of prehypertension and hypertension combined in a cross-sectional study of the Filipino Women's Diet and Health Study (FiLWHEL). Subjects/methods: This study included a total of 428 women aged 20-57 years who have ever been married to Korean men. Prehypertension was defined as 120 - < 140 mmHg of SBP or 80 - < 90 mmHg of DBP and hypertension as SBP ≥ 140 mmHg or DBP ≥ 90 mmHg. Fried food intake was assessed using one-day 24-hour recall. Fried foods were categorized into total, deep/shallow and pan/stir fried foods. The odds ratio (OR)s and 95% confidence interval (CI)s were calculated using multivariate logistic regression. Results: The prevalence of prehypertension and hypertension combined was 41.36% in this population. High fried food intake was associated with high prevalence of prehypertension and hypertension combined. The odds of having prehypertension and hypertension was higher in the 3rd tertile of fried food intake among fried food consumers compared to non-fried food consumers (OR = 2.46, 95% CI = 1.24, 4.87; P for trend = 0.004). Separate analysis for types of frying showed that deep and shallow fried food intake was associated with prevalence of prehypertension and hypertension combined for comparing the 3rd tertile vs. non-fried food consumers (OR = 2.93; 95% CI = 1.57-5.47; P for trend = < 0.001). Conclusions: This study showed the evidence that high fried food intake was significantly associated with high prevalence of prehypertension and hypertension combined among Filipino women married to Korean men.
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The close relationship between hypertension and dietary sodium intake is widely recognized and supported by several studies. A reduction in dietary sodium not only decreases the blood pressure and the incidence of hypertension, but is also associated with a reduction in morbidity and mortality from cardiovascular diseases. Prolonged modest reduction in salt intake induces a relevant fall in blood pressure in both hypertensive and normotensive individuals, irrespective of sex and ethnic group, with larger falls in systolic blood pressure for larger reductions in dietary salt. The high sodium intake and the increase in blood pressure levels are related to water retention, increase in systemic peripheral resistance, alterations in the endothelial function, changes in the structure and function of large elastic arteries, modification in sympathetic activity, and in the autonomic neuronal modulation of the cardiovascular system. In this review, we have focused on the effects of sodium intake on vascular hemodynamics and their implication in the pathogenesis of hypertension.
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Objective The study aimed to assess the prevalence and correlates of underweight and overweight or obesity among women in India. Subjects and methods In a population-based cross-sectional 2015–2016 National Family Health Survey, ever married non-pregnant women (18–49 years) were interviewed and assessed with anthropometric, blood pressure and biochemical measures. Results The total sample included 5,82,320 non-pregnant women 18–49 years, median age 31 years, interquartile range =16 years, from India. Overall, 20.1% of the women were underweight [body mass index (BMI) <18.5 kg/m²] and 36.3% were overweight, or had class I or class II obesity (BMI ≥23.0 kg/m²). In adjusted multinomial logistic regression, younger age, lower education, lower wealth status, not eating daily fruits, vegetables, fried food, belonging to the scheduled tribe and tobacco use were associated with underweight, while older age, higher education, higher wealth, belonging to other backward class or other, urban residence, daily fruit consumption, daily fried food consumption, having hypertension, heart disease and high or very high blood glucose levels were associated with overweight or obesity. Belonging to the scheduled caste and tobacco use were negatively associated with overweight or obesity. Conclusions A high dual burden of both underweight and overweight or obesity was observed among women in India. Sociodemographic and health variables were identified as risk factors for both underweight and overweight or obesity, which can be utilized in informing intervention strategies.
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This meta-analysis summarizes the evidence of a prospective association between the intake of foods [whole grains, refined grains, vegetables, fruit, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages (SSBs)] and risk of general overweight/obesity, abdominal obesity, and weight gain. PubMed and Web of Science were searched for prospective observational studies until August 2018. Summary RRs and 95% CIs were estimated from 43 reports for the highest compared with the lowest intake categories, as well as for linear and nonlinear relations focusing on each outcome separately: overweight/obesity, abdominal obesity, and weight gain. The quality of evidence was evaluated with use of the NutriGrade tool. In the dose-response meta-analysis, inverse associations were found for whole-grain (RRoverweight/obesity: 0.93; 95% CI: 0.89, 0.96), fruit (RRoverweight/obesity: 0.93; 95% CI: 0.86, 1.00; RRweight gain: 0.91; 95% CI: 0.86, 0.97), nut (RRabdominal obesity: 0.42; 95% CI: 0.31, 0.57), legume (RRoverweight/obesity: 0.88; 95% CI: 0.84, 0.93), and fish (RRabdominal obesity: 0.83; 95% CI: 0.71, 0.97) consumption and positive associations were found for refined grains (RRoverweight/obesity: 1.05; 95% CI: 1.00, 1.10), red meat (RRabdominal obesity: 1.10; 95% CI: 1.04, 1.16; RRweight gain: 1.14; 95% CI: 1.03, 1.26), and SSBs (RRoverweight/obesity: 1.05; 95% CI: 1.00, 1.11; RRabdominal obesity: 1.12; 95% CI: 1.04, 1.20). The dose-response meta-analytical findings provided very low to low quality of evidence that certain food groups have an impact on different measurements of adiposity risk. To improve the quality of evidence, better-designed observational studies, inclusion of intervention trials, and use of novel statistical methods (e.g., substitution analyses or network meta-analyses) are needed.
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Aim The purpose of the present study was to determine the association of unhealthy dietary food items with cardiometabolic risk factors with and without sociodemographic factors. Methods This cross‐sectional study used data available to the public from the National Health and Nutrition Survey (NHANES) 2009–2010 where unhealthy food consumption was based on responses to the Dietary Screener Questionnaire (unique to this NHANES cycle), and cardiometabolic risk factors were based on laboratory results, anthropometric measures, interview and examination questions for 2045 adults aged 20–69 and belonging to four racial/ethnic groups: 473 Mexican Americans (MA); 267 Other Hispanics (OH); 389, non‐Hispanic Blacks (NHB) and 916 non‐Hispanic Whites (NHW) (characterised by NHANES). Results A higher percent of MA, followed by OH and NHB, consumed soft drinks as compared to NHW. Consumption of fried potatoes was over 75% across groups and was associated with higher odds dyslipidaemia (high non‐HDL cholesterol) in the reduced model: OR = 1.38 (1.10, 1.73), P = 0.009 and full model: OR = 1.50 (1.15, 1.96), P = 0.005. All unhealthy foods measured were consumed more often by males as compared to females. Conclusions Dyslipidaemia was associated with fried potato consumption and marginally with processed meats. Dietary interventions, tailored to specific populations, are needed to determine if substituting healthy foods in place of unhealthy ones will improve cardiometabolic outcomes.
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Background Previous studies indicate that the risk for diabetes associated with high consumption of potato differs in different populations; we aimed to investigate the associations between total, boiled, and fried potato intakes and the risk of incident diabetes in Tehranian adults. Methods This cohort study was conducted on 1981 adults, aged 19-70 years, who participated in the Tehran Lipid and Glucose Study, and were followed-up for 6 years. Usual dietary potato intakes were assessed using a valid and reliable food frequency questionnaire. Anthropometric, biochemical, and blood pressure data were determined and diabetes was defined according to the criteria of the American Diabetes Association. Results Mean±SD age and potato intake of participants was 38.9±13.4 years and 30.2±30.7 g/day, respectively. The risk of incident diabetes in participants was 6.7% after 6 years of follow up. After adjusting for age, sex, body mass index, physical activity, smoking, family history of diabetes, hypertension, serum triglycerides, high density lipoprotein cholesterol, energy intakes, saturated fat, fruit, whole grains, vegetables, nuts, and legumes, the risk of incident diabetes was lower in subjects with higher intakes of total potato [OR=0.46;(95%CI:0.25–0.84)] and boiled potato [OR=0.47;(95%CI:0.26–0.85)] in comparison to those with the lowest ones intakes (P for trend< 0.05). However, there was no significant association between fried potato intake and risk of diabetes [(OR=0.50;95% CI:0.25–1.07), (P for trend>0.05)]. Conclusion Our findings indicate that, in Tehranian adults, a moderate intake of dietary total and boiled, but not fried potatoes, maybe were associated with lower risk of incident diabetes.
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The aim of this systematic review and meta-analysis was to summarize the evidence on the relation of the intakes of 12 major food groups, including whole grains, refined grains, vegetables, fruits, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages (SSBs) with the risk of hypertension. PubMed, Scopus, and Web of Science were searched systematically until June 2017 for prospective studies having quantitatively investigated the above-mentioned foods. We conducted meta-analysis on the highest compared with the lowest intake categories and linear and nonlinear dose-response meta-analyses to analyze the association. Summary RRs and 95% CIs were estimated by using a random-effects model. Overall, 28 reports were included in the meta-analysis. An inverse association for the risk of hypertension was observed for 30 g whole grains/d (RR: 0.92; 95% CI: 0.87, 0.98), 100 g fruits/d (RR: 0.97; 95% CI: 0.96, 0.99), 28 g nuts/d (RR: 0.70; 95% CI: 0.45, 1.08), and 200 g dairy/d (RR: 0.95; 95% CI: 0.94, 0.97), whereas a positive association for 100 g red meat/d (RR: 1.14; 95% CI: 1.02, 1.28), 50 g processed meat/d (RR: 1.12; 95% CI: 1.00, 1.26), and 250 mL SSB/d (RR: 1.07; 95% CI: 1.04, 1.10) was seen in the linear dose-response metaanalysis. Indication for nonlinear relations of the intakes of whole grains, fruits, fish, and processed meats with the risk of hypertension was detected. In summary, this comprehensive dose-response meta-analysis of 28 reports identified optimal intakes of whole grains, fruits, nuts, legumes, dairy, red and processed meats, and SSBs related to the risk of hypertension. These findings need to be seen under the light of very-low to low quality of meta-evidence. However, the findings support the current dietary guidelines in the prevention of hypertension.
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Objective: We assessed the relationship between energy drinks, fried food, and high-sugar food consumption. Methods: Secondary analyses including Mann-Whitney U, Cohen's d and effect sizes were used to examine 7-day intakes of energy drinks, fried foods, and high-sugar foods among teenagers (N = 1570) who participated in the 2014 FLASHE Study. Results: Energy drink consumption during the past 7 days was reported by 14.4% (N = 226) of participants. Those who reported consumption of energy drinks in the past 7 days were more likely to eat various fried and high-sugar foods than those who did not report past 7-day energy drink consumption. These foods include candy (p < .001), cake (p = .011), desserts (p < .001), sugary cereal (p < .001), fried potatoes (p < .001), fried chicken (p < .001), and chips (p < .001). Conclusions: Energy drink consumption among adolescents may be linked to other high-risk nutrition intake behaviors, specifically increased consumption of fried and high-sugar foods. This study adds to the growing number of recent studies highlighting the multiple behavioral risks associated with early energy drink use. Health promotion and nutrition education efforts should focus on delaying early consumption of energy drinks among adolescents.
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The aim of this systematic review and meta-analysis was to synthesize the knowledge about the relation between intake of 12 major food groups and risk of type 2 diabetes (T2D). We conducted a systematic search in PubMed, Embase, Medline (Ovid), Cochrane Central, and Google Scholar for prospective studies investigating the association between whole grains, refined grains, vegetables, fruits, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages (SSB) on risk of T2D. Summary relative risks were estimated using a random effects model by contrasting categories, and for linear and non-linear dose–response relationships. Six out of the 12 food-groups showed a significant relation with risk of T2D, three of them a decrease of risk with increasing consumption (whole grains, fruits, and dairy), and three an increase of risk with increasing consumption (red meat, processed meat, and SSB) in the linear dose–response meta-analysis. There was evidence of a non-linear relationship between fruits, vegetables, processed meat, whole grains, and SSB and T2D risk. Optimal consumption of risk-decreasing foods resulted in a 42% reduction, and consumption of risk-increasing foods was associated with a threefold T2D risk, compared to non-consumption. The meta-evidence was graded “low” for legumes and nuts; “moderate” for refined grains, vegetables, fruit, eggs, dairy, and fish; and “high” for processed meat, red meat, whole grains, and SSB. Among the investigated food groups, selecting specific optimal intakes can lead to a considerable change in risk of T2D. Electronic supplementary material The online version of this article (doi:10.1007/s10654-017-0246-y) contains supplementary material, which is available to authorized users.
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Background There is a lack of systematic and comprehensive evaluations whether food intakes lower or increase risk of chronic diseases. In this network meta-analysis of prospective cohort studies, we aim to evaluate the effects of different foods on risk of chronic diseases. Methods/design We will search PubMed and EMBASE. This will be supplemented by a hand search and author contacts. Citations, abstracts, and relevant papers will be screened for eligibility by two reviewers independently. Prospective cohort studies will be included if they meet the following criteria: (1) evaluate the association of single food or food groups with all-cause mortality, cardiovascular diseases (incidence and mortality), cancer (incidence and mortality) or risk of type 2 diabetes. The following food groups will be evaluated: whole grains, refined grains, vegetables, fruits, nuts, legumes, eggs, dairy products, fish, red meat, processed meat and sugar-sweetened beverages; (2) include participants ≥18 years of age; and (3) study population were free of outcome(s) of interest at the onset of the study. To assess study quality, we will extract the following characteristics: study size, duration of follow-up, dietary assessment method, assessment of outcome and adjustment factors. If the identified studies appear sufficiently similar within and across the different comparisons between pairs of food groups, we will estimate summary-relative effects using random effects network meta-analysis. Subgroup and meta-regression analyses will be performed stratified by different follow-up cut-points, geographical region and sex. Discussion This is a presentation of the study protocol only. Results and conclusions are pending completion of this study. Our systematic review will be of great value to national and international authorities for evidence-based nutritional recommendation/guidelines, regarding the implementation of food-based dietary guidelines for prevention of chronic diseases. Moreover, our results can be implemented to develop new diet quality indices/scores. Systematic review registration PROSPERO CRD42016037069 Electronic supplementary material The online version of this article (doi:10.1186/s13643-016-0302-9) contains supplementary material, which is available to authorized users.
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Objective To determine whether higher intake of baked or boiled potatoes, French fries, or potato chips is associated with incidence of hypertension. Design Prospective longitudinal cohort studies. Setting Healthcare providers in the United States. Participants 62 175 women in Nurses’ Health Study, 88 475 women in Nurses’ Health Study II, and 36 803 men in Health Professionals Follow-up Study who were non-hypertensive at baseline. Main outcome measure Incident cases of hypertension (self reported diagnosis by healthcare provider). Results Compared with consumption of less than one serving a month, the random effects pooled hazard ratios for four or more servings a week were 1.11 (95% confidence interval 0.96 to 1.28; P for trend=0.05) for baked, boiled, or mashed potatoes, 1.17 (1.07 to 1.27; P for trend=0.001) for French fries, and 0.97 (0.87 to 1.08; P for trend=0.98) for potato chips. In substitution analyses, replacing one serving a day of baked, boiled, or mashed potatoes with one serving a day of non-starchy vegetables was associated with decreased risk of hypertension (hazard ratio 0.93, 0.89 to 0.96). Conclusion Higher intake of baked, boiled, or mashed potatoes and French fries was independently and prospectively associated with an increased risk of developing hypertension in three large cohorts of adult men and women.
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Purpose: Epidemiological evidence on the association between fish consumption and risk of type 2 diabetes is heterogeneous across geographical regions. Differences related to fish consumption pattern could possibly help explain the discrepancy between the findings. We therefore aimed to investigate the association between fish consumption (total, fried, specific fish items) and type 2 diabetes incidence, taking exposure to contaminants present in fish (polychlorinated biphenyls and methyl mercury) into consideration. Methods: The population-based Cohort of Swedish Men, including 35,583 men aged 45-79 years, was followed from 1998 to 2012. We estimated hazard ratios (HRs) with 95 % confidence intervals (CIs) using Cox proportional hazards models. Results: During 15 years of follow-up, 3624 incident cases were identified. Total fish consumption (≥4 servings/week vs. <1 serving/week) was not associated with type 2 diabetes in multivariable-adjusted analysis (HR 1.00; 95 % CI 0.85-1.18); however, a statistically non-significant inverse association was observed after adjustment for dietary contaminant exposures (HR 0.79; 95 % CI 0.60-1.04). Fried fish (≥6 servings/month vs. ≤1 servings/month) and shellfish consumption (≥1 serving/week vs. never/seldom) were associated with HRs of 1.14 (95 % CI 1.03-1.31) and 1.21 (95 % CI 1.07-1.36), respectively. Conclusions: We observed no overall association between total fish consumption and type 2 diabetes. The results indicated that dietary contaminants in fish may influence the relationship. Fried fish and shellfish consumption were associated with higher type 2 diabetes incidence. These findings suggest that more specific advice on fish species sub-types (varying in contamination) and preparation methods may be warranted.
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Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Currently, FT-IR spectroscopy and GC are mostly used methods. Trans fat content in 6 vegetable oils were analyzed and processing effects including baking, stir-frying, pan-frying, and frying on the formation of trans fat in corn oil was evaluated by GC. Among tested vegetable oils, corn oil has 0.25 g trans fat/100 g, whereas other oils including rapeseed, soybean, olive, perilla, and sesame oils did not have detectable amount of trans fat content. Among cooking methods, stir-frying increased trans fat in corn oil whereas baking, pan-frying, and frying procedures did not make changes in trans fat content compared to untreated corn oils. However, the trans fat content was so low and food label can be declared as '0' trans based on the regulation of Ministry of Food ad Drug Safety (MFDS) (< 2 g/100 g edible oil).
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The present study explored the relationships between fried food consumption and metabolic risk factors and hypertension in Korean adults. The study was based on the fifth Korean National Health and Nutrition Examination Survey between 2010 and 2011. A total of 9221 Korean adults aged ≥19 years were studied. Fried food consumption was assessed using a validated FFQ. Metabolic risk factors such as waist circumference, fasting plasma glucose (FPG), TAG, HDL-cholesterol and systolic and diastolic blood pressure (SBP and DBP) were measured. Hypertension was defined as SBP≥140 mmHg, DBP≥90 mmHg or current use of antihypertensive medication. Adjusted OR for elevated blood pressure significantly increased in men (OR 1·62; 95 % CI 1·11, 2·37; P trend =0·0447) and women (OR 2·20; 95 % CI 1·21, 4·00; P trend =0·0403) with a greater than twice a week consumption of fried food compared with those who rarely consumed fried food. However, fried food consumption was not associated with other metabolic risk factors (abdominal obesity, high FPG, hypertriacylglycerolaemia, low HDL-cholesterol and the metabolic syndrome). The adjusted OR for hypertension increased by 2·4-fold in women (OR 2·37; 95 % CI 1·19, 4·72; P trend =0·0272) with a greater than twice a week fried food consumption compared with those who rarely consumed it. No significant association was found between fried food consumption and hypertension in men. This study suggests that frequent fried food consumption is associated with hypertension in Korean women. Further studies are needed to investigate the effect of different types of fried foods on hypertension.
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Objective To systematically review associations between intake of saturated fat and trans unsaturated fat and all cause mortality, cardiovascular disease (CVD) and associated mortality, coronary heart disease (CHD) and associated mortality, ischemic stroke, and type 2 diabetes. Design Systematic review and meta-analysis. Data sources Medline, Embase, Cochrane Central Registry of Controlled Trials, Evidence-Based Medicine Reviews, and CINAHL from inception to 1 May 2015, supplemented by bibliographies of retrieved articles and previous reviews. Eligibility criteria for selecting studies Observational studies reporting associations of saturated fat and/or trans unsaturated fat (total, industrially manufactured, or from ruminant animals) with all cause mortality, CHD/CVD mortality, total CHD, ischemic stroke, or type 2 diabetes. Data extraction and synthesis Two reviewers independently extracted data and assessed study risks of bias. Multivariable relative risks were pooled. Heterogeneity was assessed and quantified. Potential publication bias was assessed and subgroup analyses were undertaken. The GRADE approach was used to evaluate quality of evidence and certainty of conclusions. Results For saturated fat, three to 12 prospective cohort studies for each association were pooled (five to 17 comparisons with 90 501-339 090 participants). Saturated fat intake was not associated with all cause mortality (relative risk 0.99, 95% confidence interval 0.91 to 1.09), CVD mortality (0.97, 0.84 to 1.12), total CHD (1.06, 0.95 to 1.17), ischemic stroke (1.02, 0.90 to 1.15), or type 2 diabetes (0.95, 0.88 to 1.03). There was no convincing lack of association between saturated fat and CHD mortality (1.15, 0.97 to 1.36; P=0.10). For trans fats, one to six prospective cohort studies for each association were pooled (two to seven comparisons with 12 942-230 135 participants). Total trans fat intake was associated with all cause mortality (1.34, 1.16 to 1.56), CHD mortality (1.28, 1.09 to 1.50), and total CHD (1.21, 1.10 to 1.33) but not ischemic stroke (1.07, 0.88 to 1.28) or type 2 diabetes (1.10, 0.95 to 1.27). Industrial, but not ruminant, trans fats were associated with CHD mortality (1.18 (1.04 to 1.33) v 1.01 (0.71 to 1.43)) and CHD (1.42 (1.05 to 1.92) v 0.93 (0.73 to 1.18)). Ruminant trans-palmitoleic acid was inversely associated with type 2 diabetes (0.58, 0.46 to 0.74). The certainty of associations between saturated fat and all outcomes was “very low.” The certainty of associations of trans fat with CHD outcomes was “moderate” and “very low” to “low” for other associations. Conclusions Saturated fats are not associated with all cause mortality, CVD, CHD, ischemic stroke, or type 2 diabetes, but the evidence is heterogeneous with methodological limitations. Trans fats are associated with all cause mortality, total CHD, and CHD mortality, probably because of higher levels of intake of industrial trans fats than ruminant trans fats. Dietary guidelines must carefully consider the health effects of recommendations for alternative macronutrients to replace trans fats and saturated fats.
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Protocols of systematic reviews and meta-analyses allow for planning and documentation of review methods, act as a guard against arbitrary decision making during review conduct, enable readers to assess for the presence of selective reporting against completed reviews, and, when made publicly available, reduce duplication of efforts and potentially prompt collaboration. Evidence documenting the existence of selective reporting and excessive duplication of reviews on the same or similar topics is accumulating and many calls have been made in support of the documentation and public availability of review protocols. Several efforts have emerged in recent years to rectify these problems, including development of an international register for prospective reviews (PROSPERO) and launch of the first open access journal dedicated to the exclusive publication of systematic review products, including protocols (BioMed Central's Systematic Reviews). Furthering these efforts and building on the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-analyses) guidelines, an international group of experts has created a guideline to improve the transparency, accuracy, completeness, and frequency of documented systematic review and meta-analysis protocols-PRISMA-P (for protocols) 2015. The PRISMA-P checklist contains 17 items considered to be essential and minimum components of a systematic review or meta-analysis protocol.This PRISMA-P 2015 Explanation and Elaboration paper provides readers with a full understanding of and evidence about the necessity of each item as well as a model example from an existing published protocol. This paper should be read together with the PRISMA-P 2015 statement. Systematic review authors and assessors are strongly encouraged to make use of PRISMA-P when drafting and appraising review protocols. © BMJ Publishing Group Ltd 2014.
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Fats and oils deteriorate physically and chemically at frying temperatures due to several reasons. The objective of this study was to assess the effect of carvacrol on the oxidative stability of palm oil during a repeated frying process. Potatoes were serially fried in carvacrol-added palm oil, BHT-added palm oil and a control oil (without any antioxidants). After each tenth frying cycle, several chemical analyses were carried out on collected samples to evaluate deterioration in the oils. The free fatty acid, para-anisidine, iodine, and total polar component values of the fresh oil were 0.080, 2.85, 57.1 and 7.5, respectively. These values changed to 0.165, 11.80, 46.7, 11.0, respectively for the control oil; 0.151, 11.28, 49.2 and 10.5 for BHT-added oil; 0.140, 7.19, 51.7, 10.0 for carvacrol-added oil after 40 frying cycles. The results revealed that the use of carvacrol could significantly improve the oxidative stability of palm oil when compared to the control samples. This effect was also comparable to BHT. Using carvacrol in frying oil slowed down the rate of the formation of conjugated dienes and trienes compared to the oil with BHT and the control. The frying process significantly changed the viscosity of the oil samples.
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Reported associations between the consumption of fried foods and the incidence of obesity or weight gain make it likely that fried food consumption might also be associated with the development of hypertension. However, evidence from long-term prospective studies is scarce. Therefore, the aim of the present study was to longitudinally evaluate this association in a prospective cohort. The SUN (Seguimiento Universidad de Navarra) project is a Mediterranean cohort study of university graduates conducted in Spain, which started in December 1999 and is still ongoing. In the present study, we included 13 679 participants (5059 men and 8620 women), free of hypertension at baseline with a mean age of 36·5 (sd 10·8) years. Total fried food consumption was estimated at baseline. The outcome was the incidence of a medical diagnosis of self-reported hypertension during the follow-up period. To assess the association between the consumption of fried foods and the subsequent risk of developing incident hypertension during the follow-up period, Cox regression models were used. During a median follow-up period of 6·3 years, 1232 incident cases of hypertension were identified. After adjusting for potential confounders, the adjusted hazard ratios for developing hypertension were 1·18 (95 % CI 1·03, 1·36) and 1·21 (95 % CI 1·04, 1·41) for those consuming fried foods 2-4 and >4 times/week, respectively, compared with those consuming fried foods < 2 times/week (P for trend = 0·009). In conclusion, frequent consumption of fried foods at baseline was found to be associated with a higher risk of hypertension during the follow-up period in a Mediterranean cohort of university graduates.
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Background: Through the processes of oxidation, polymerization, and hydrogenation, the cooking method of frying modifies both foods and their frying medium. However, it remains unknown whether the frequent consumption of fried foods is related to long-term cardiometabolic health. Objective: We examined fried-food consumption and risk of developing incident type 2 diabetes (T2D) or coronary artery disease (CAD). Design: Fried-food consumption was assessed by using a questionnaire in 70,842 women from the Nurses' Health Study (1984-2010) and 40,789 men from the Health Professionals Follow-Up Study (1986-2010) who were free of diabetes, cardiovascular disease, and cancer at baseline. Time-dependent Cox proportional hazards models were used to estimate RRs and 95% CIs for T2D and CAD adjusted for demographic, diet, lifestyle, and other cardiometabolic risk factors. Results were pooled by using an inverse variance-weighted random-effects meta-analysis. Results: We documented 10,323 incident T2D cases and 5778 incident CAD cases. Multivariate-adjusted RRs (95% CIs) for individuals who consumed fried foods <1, 1-3, 4-6, or ≥7 times/wk were 1.00 (reference), 1.15 (0.97, 1.35), 1.39 (1.30, 1.49), and 1.55 (1.32, 1.83), respectively, for T2D and 1.00 (reference), 1.06 (0.98, 1.15), 1.23 (1.14, 1.33), and 1.21 (1.06, 1.39), respectively, for CAD. Associations were largely attenuated when we further controlled for biennially updated hypertension, hypercholesterolemia, and body mass index. Conclusions: Frequent fried-food consumption was significantly associated with risk of incident T2D and moderately with incident CAD, and these associations were largely mediated by body weight and comorbid hypertension and hypercholesterolemia.
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Increasing rates of obesity have stimulated research into possible contributing factors, including specific dietary components such as trans fatty acids (TFAs). This review considers the evidence for an association between TFA intake and weight gain. It concludes that there is limited but consistent evidence from epidemiological studies, and from a primate model, that increased TFA consumption may result in a small additional weight gain. Data from a long-term study in a primate model suggest that TFA may have a greater adipogenic effect than cis monounsaturated fatty acids; however, there are currently inadequate mechanistic data to provide a comprehensive and plausible explanation for any such metabolic differences between the types of fatty acids.
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Type 2 diabetes is a major problem in Western nations. Profound secular changes in the food environment and eating habits may play a role. In particular, consumption of foods prepared outside the home has greatly increased. We investigated the relation of restaurant meal consumption to incidence of type 2 diabetes among African American women with the use of data from the prospective Black Women's Health Study. The participants have completed mailed follow-up questionnaires every 2 y since 1995, including food-frequency questionnaires that asked about the frequency of eating restaurant meals of various types. Cox proportional hazards models were used to calculate incidence rate ratios and 95% CIs for the association of type 2 diabetes incidence with various categories of consumption of each restaurant food relative to the lowest category, with adjustment for diabetes risk factors. Among 44,072 participants aged 30-69 y and free of diabetes at baseline, 2873 incident cases of type 2 diabetes occurred during 10 y of follow-up. Consumption of restaurant meals of hamburgers, fried chicken, fried fish, and Chinese food were independently associated with an increased risk of type 2 diabetes. Incidence rate ratios for > or = 2 such meals per week relative to none were 1.40 (95% CI: 1.14, 1.73) for hamburgers and 1.68 (95% CI: 1.36, 2.08) for fried chicken. Control for body mass index greatly reduced the estimates, which suggests that the associations are mediated through weight gain and obesity. The present study has identified a risk factor for type 2 diabetes that may be readily modifiable by dietary changes.
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To investigate the association between fish and seafood intake and new-onset type 2 diabetes. This was a population-based prospective cohort (European Prospective Investigation of Cancer [EPIC]-Norfolk) study of men and women aged 40-79 years at baseline (1993-1997). Habitual fish and seafood intake (white fish, oily fish, fried fish, and shellfish) was assessed using a semiquantitative food frequency questionnaire and categorized as less than one or one or more portions/week. During a median (interquartile range) follow-up of 10.2 (9.1-11.2) years, there were 725 incident diabetes cases among 21,984 eligible participants. Higher total fish intake (one or more versus less than one portions/week) was associated with a significantly lower risk of diabetes (odds ratio [OR] 0.75 [95% CI 0.58-0.96]), in analyses adjusted for age, sex, family history of diabetes, education, smoking, physical activity, dietary factors (total energy intake, alcohol intake, and plasma vitamin C) and obesity (BMI and waist circumference). White fish and oily fish intakes were similarly inversely associated with diabetes risk, but the associations were not significant after adjustment for dietary factors (oily fish) or obesity (white fish). Fried fish was not significantly associated with diabetes risk. Consuming one or more portions/week of shellfish was associated with an increased risk of diabetes (OR 1.36 [1.02-1.81]) in adjusted analyses. Total, white, and oily fish consumption may be beneficial for reducing risk of diabetes, reinforcing the public health message to consume fish regularly. Greater shellfish intake seems to be associated with an increased risk of diabetes, warranting further investigation into cooking methods and mechanisms.
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Cochrane Reviews have recently started including the quantity I 2 to help readers assess the consistency of the results of studies in meta-analyses. What does this new quantity mean, and why is assessment of heterogeneity so important to clinical practice? Systematic reviews and meta-analyses can provide convincing and reliable evidence relevant to many aspects of medicine and health care.1 Their value is especially clear when the results of the studies they include show clinically important effects of similar magnitude. However, the conclusions are less clear when the included studies have differing results. In an attempt to establish whether studies are consistent, reports of meta-analyses commonly present a statistical test of heterogeneity. The test seeks to determine whether there are genuine differences underlying the results of the studies (heterogeneity), or whether the variation in findings is compatible with chance alone (homogeneity). However, the test is susceptible to the number of trials included in the meta-analysis. We have developed a new quantity, I 2, which we believe gives a better measure of the consistency between trials in a meta-analysis. Assessment of the consistency of effects across studies is an essential part of meta-analysis. Unless we know how consistent the results of studies are, we cannot determine the generalisability of the findings of the meta-analysis. Indeed, several hierarchical systems for grading evidence state that the results of studies must be consistent or homogeneous to obtain the highest grading.2–4 Tests for heterogeneity are commonly used to decide on methods for combining studies and for concluding consistency or inconsistency of findings.5 6 But what does the test achieve in practice, and how should the resulting P values be interpreted? A test for heterogeneity examines the null hypothesis that all studies are evaluating the same effect. The usual test statistic …
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Consumption of fried food has been suggested to promote obesity, but this association has seldom been studied. We aimed to assess the association of energy intake from fried food with general and central obesity in Spain, a Mediterranean country where frying with oil is a traditional cooking procedure. This was a cross-sectional study of 33 542 Spanish persons aged 29-69 y who were participating in the European Prospective Investigation into Cancer and Nutrition between 1992 and 1996. Dietary intake was assessed by a diet history questionnaire. Height, weight, and waist circumference were measured by trained interviewers. Analyses were performed with logistic regression and were adjusted for total energy intake and other confounders. The prevalence of general obesity [body mass index (in kg/m(2)) >or= 30] was 27.6% in men and 27.7% in women. Respective figures for central obesity (waist circumference >or= 102 cm in men and >or= 88 cm in women) were 34.5% and 42.6%. The average proportion of energy intake from fried food was 15.6% in men and 12.6% in women. The adjusted odds ratios for general obesity in the highest versus the lowest quintile of fried food intake were 1.26 (95% CI: 1.09, 1.45; P for trend < 0.001) in men and 1.25 (1.11, 1.41; P for trend < 0.001) in women. The corresponding values for central obesity were 1.17 (1.02, 1.34; P for trend < 0.003) in men and 1.27 (1.13, 1.42; P for trend < 0.001) in women. Fried food was positively associated with general and central obesity only among subjects in the highest quintile of energy intake from fried food.
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Background & aims: Government has popularized potatoes as the staple food in China. Potatoes as a potassium-rich food show high glycemic responses after consumption. Whether potato consumption is prospectively linked with the risk of hypertension remains unclear in oriental populations. In this study, we aimed to investigate the association of potato consumption with the risk of hypertension among Chinese people. Methods: A total of 11,763 adults (≥20 years old) who were free of hypertension at baseline were enrolled from China Health and Nutrition Survey (CHNS) Cohort study in 1989-2011. Participants were excluded if they were <20 years old, identified to be pregnant, and previously diagnosed with hypertension, cancers, infarction, apoplexy and diabetes at baseline. Cox proportional hazards regression models were used to estimate the associations after adjusting for potential confounders. Results: During average 11.3 years of follow-up, 4033 incident cases of hypertension were ascertained. People who consumed more amounts of total potatoes, stir-fried potatoes, and non stir-fried potatoes had higher risk of hypertension (P for trend = 0.1225, 0.2168 and 0.0456, respectively). Multivariable hazard ratios (HRs) for increased consumption of total potatoes were 1.402 (95% confidence interval [CI], 1.270-1.548), 1.198 (95% CI, 1.014-1.415), and 1.120 (95% CI, 0.929-1.349) compared with non-consumers. However, the participants with higher intake of potato consumption were inclined to have lower risk of hypertension when excluding the non-consumers of total potatoes or stir-fried potatoes (P for trend = 0.0271 and 0.0001). In addition, a positive association of sweet potatoes intake with hypertension risk was only found in urban residents (P for trend = 0.0239). Conclusions: Our results showed that potato consumption was prospectively associated with hypertension in Chinese population. As the urbanization process continues along with the transition to Western-style diets, more consideration should be taken before the formulation of potato popularization is promoted in China.
Article
Objective Characterize and compare eating patterns of university students in Chile, by gender and body weight, BMI and nutritional status. Materials and Methods Cross-sectional study. University students (n=1454) from the North, South and Central parts of Chile were evaluated. A self-assessment survey was used to evaluate healthy eating habits (9 items) using a questionnaire with values between 1 (do not consume) and 5 (consume) for a total between 9-45 points (higher values represent better eating habits). Unhealthy habits were assessed with 6 questions, including consumption of sugary soft drinks, alcohol, fried foods, fast food and snacks and adding salt to foods without tasting first. Responses were scored 1 if participant did not consume upto 5 for consumption >3 portions day/week. Total scores ranged between 6 and 28 points. Nutritional status was evaluated by Body Mass Index (BMI). SPSS 22.0® was used. Results Obese students showed a lower consumption of healthy foods (p<0.05) compared to normal weight. Underweight males had higher unhealthy food consumption (p<0.05) and obese women showed the lowest score (p<0.05). Protective factors for being overweight/obese were studying a health major, OR=0.5 (95%CI 0.3-0.8), consumption of ≥ 2 servings of vegetables OR=0.5 (95%CI 0.4-0.7). Risk factors included consumption (more than 1 cup a day) of sugary soft drinks OR=1.5 (95%CI 1.0-2.1) and male gender OR=1.8 (95%CI 1.3-2.4). Conclusion The consumption of vegetables and belonging to an undergraduate program at a university in health sciences resulted in protective factors for obesity. On the other hand, to be a man and consume sugary drinks are considered risk factors for obesity development.
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Background: Anxiety combined with nervousness and apprehension consist a focal response to different life conditions. Lifestyle habits, anxiety and biochemical markers are in a constant interaction. Aim: To investigate the prevalence of anxiety in healthy adults and its possible association with biochemical factors-lipid profile, liver markers, thyroid hormones-and lifestyle habits. Methods: Quantitative descriptive correlation study. A total of 100 healthy adults participated in the research. A specially designed questionnaire and Hamilton's scale were used. Anthropometric and biochemical analyses were performed. Findings: Overall, 61% of the participants presented moderate to very serious anxiety. The average score on the Hamilton scale was 13.82 (±9.000), with men exhibiting less stress than women. For p ≤ 0.05: Stress was positively correlated with impaired thyroid and hepatic function. Hepatic function was affected by both sugar products and water melon, which were positively correlated with total bilirubin and AST/SGOT respectively. Tomato, peppers and legumes were negatively correlated with AST/SGOT. Deep fried food was positively correlated with GGT and triglycerides. Legumes and fish were negatively correlated with CPK. Regarding the lipid metabolism, it was found that food cooked with oil was positively associated with uric acid, but non-cooked olive oil was negatively correlated with the risk for CAD. Thyroid function was negatively correlated with non-homemade food and pasta consumption and positively correlated with consumption of whole grains and green tea. Participants with subclinical hypothyroidism seemed to consume less vitamin B12, folic acid and vegetables. Conclusion: No direct correlation between lifestyle habits and anxiety was found. Nevertheless, eating habits influenced biochemical markers-especially the thyroid hormones-which may be indirectly responsible for anxiety and related moods.
Article
Objectives To determine the contribution of selected demographic characteristics and dietary practices in relationship to overweight and obesity in Jordanian young adults. Subjects and Methods This cross sectional was conducted during spring 2008 and a total of 278 university students participated in the study. Data were collected using a questionnaire which was based on a national dietary survey developed by the Health and Labor Ministry of Japan. Results About 76.2% (n=212) of the students' weight was within a normal range, 11.9% (n=33) were underweight and 11.9% (n=30) were excess weight. There was a statistically significant difference between males and females (p<0.05). 69.8% students reported eating meals on a regular basis; and it was significantly associated with female (p<0.05). There was statistically significant association between excess weight and gender, daily meals except light meals, weakly eating fried food, weakly eating with family and tried to be on a diet. Conclusion Nearly 12% participants were overweight or obese. There is an urgent need to educate university students about optimum nutrition and eating habits in order to promote healthy lifestyles.
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Sodium intake has historically been studied as a precursor to cardiovascular disease morbidity and mortality, particularly in relation to blood pressure and development of hypertension. Recent observational studies highlight a possible relationship between sodium and obesity independent of higher caloric intake. This research letter explores the relationship between sodium intake measured in 24-hour urine samples and measures of body size such as obesity, BMI, weight, and waist circumference using proxy adjustments for unavailable energy intake data. Results indicated an association between sodium intake and measures of body size, with potentially different and meaningful patterns by gender. These and other findings point to a need for more rigorous evaluation of the association between sodium intake and measures of body size to fully understand the potential effects of reducing sodium intake beyond traditional cardiovascular disease markers and endpoints.
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The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling and stir-frying on the nutritional quality of red cabbage. Compared with fresh-cut red cabbage, all cooking methods were found to cause significant reduction in anthocyanin and total glucosinolates contents. Moreover, steaming resulted in significantly greater retention of vitamin C and DPPH radical-scavenging activity, while stir-frying and boiling, two popular Chinese cooking methods, led to significant losses of total phenolic, vitamin C, DPPH radical-scavenging activity, and total soluble sugar as well as reducing sugars. Normally, red cabbage consumed fresh in salads could maintain the highest nutrition. However, considering the habits of Asian cuisine, it is recommended to use less water and less cooking time, such as steaming based on our present results, so as to retain the optimum benefits of the health-promoting compounds.
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European Journal of Clinical Nutrition is a high quality, peer-reviewed journal that covers all aspects of human nutrition.
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There is scarce evidence from long-term prospective studies relating the consumption of fried foods with the incidence of Metabolic Syndrome (MS). The aim of this study was to assess the association between fried food consumption and the incidence of MS. We followed 8289 participants (2813 men and 5476 women, mean age = 35.9 y, SD = 10.4) during a median period of 8.3-y. They were initially free of any MS criteria. MS was defined according to the American Heart Association and the International Diabetes Federation criteria as outlined in the harmonized definition for MS. Each component of the MS was assessed at the 6th and 8th-y of follow-up. The outcome was defined as the presence of ≥3 of the components of MS after ≥6 years of follow-up. During 65335 person-years, 420 incident cases of MS were identified. Frequent consumption of fried foods was not associated with the incidence of MS [HR = 0.98 (95% CI: 0.77-1.26) p for trend = 0.862]. However, two components of the MS, central adiposity and high blood pressure were positively associated with fried food consumption [HR for consumption >4 times/week compared with ≤2 times/week = 1.10 (95% CI: 1.01-1.19) (p for trend 0.022) and HR = 1.16 (95% CI: 1.02-1.32) (p for trend 0.011), respectively] after multivariable adjustment. In this Mediterranean cohort of relatively young adults, frequent consumption of fried foods was not associated with MS. Two out of five components of MS (central adiposity and high blood pressure) were positively associated with frequent fried food consumption.
Article
Background and aimsThe consumption of fried foods is believed to be linked with obesity and higher weight gain, however, the evidence from long-term randomized trials or prospective epidemiological studies is scarce. Therefore, the aim of our study was to prospectively evaluate the association between the consumption of fried foods and weight change and the incidence of overweight/obesity in a Mediterranean cohort.Methods and resultsProspective cohort study of 9850 men and women with a mean age of 38.1 years (SD 11.4) were followed-up for a median of 6.1 years to assess average yearly change in body weight, and incidence of overweight/obesity. The consumption of fried foods was associated with higher weight gain, but the differences were of small magnitude and statistically non-significant. The incidence of overweight/obesity during follow-up was also assessed in the subset of 6821 participants with initial body mass index <25 kg/m2 (initially free of overweight/obesity), after adjusting for potential confounders, the odds ratio for developing overweight/obesity among participants who consumed fried foods >4 times/week was 1.37 (95% confidence interval: 1.08 to 1.73) in comparison with those who consumed fried foods <2 times/week (p for trend = 0.02).Conclusion In this Mediterranean prospective cohort, a more frequent consumption of fried foods at baseline was associated with a higher risk of subsequently developing overweight/obesity during follow-up.
Article
Young adults report frequent away-from-home eating; however, little is known regarding what types of restaurants are patronized or whether associations with dietary intake and weight status differ according to restaurant type. This cross-sectional study in a diverse sample of young adults examines sociodemographic differences in the frequency of eating at different types of fast-food and full-service (server brings food to table) restaurants. In addition, this study examines whether associations between away-from-home eating, dietary intake, and weight status differ according to restaurant type. There were 1,030 men and 1,257 women (mean age=25.3 years) who participated in Project EAT-III (Eating and Activity in Teens and Young Adults). Participants were members of a longitudinal cohort who completed baseline surveys at schools in Minneapolis/St Paul, MN, and completed the EAT-III surveys online or by mail in 2008-2009. Height, weight, and usual dietary intake were self-reported. Regression models adjusted for sociodemographic characteristics were used to examine associations between frequency of restaurant use, dietary intake, and weight status. More frequent use of fast-food restaurants that primarily served burgers and french fries was associated with higher risk for overweight/obesity; higher intake of total energy, sugar-sweetened beverages, and fat; and with lower intake of healthful foods and key nutrients. For example, those who reported burger-and-fries restaurant use on three or more occasions per week consumed nearly one additional sugar-sweetened beverage per day compared to those who reported burger-and-fries restaurant use on less than one occasion per week. More frequent use of fast-food restaurants that primarily served sandwiches/subs was related to a few markers of poorer diet quality, but unrelated to weight status. More frequent use of full-service restaurants was also unrelated to weight status and related to higher intake of vegetables. There may be a need for interventions to promote healthier food choices among young adults who report frequent burger-and-fries restaurant use.
Article
Dietary intake of various fats may have different effects on blood pressure. We conducted a prospective cohort study to examine the association between intake of subtype and individual fatty acids (FAs) and the risk of developing hypertension among 28 100 US women aged ≥39 years and free of cardiovascular disease and cancer. Baseline intake of FAs was assessed using semiquantitative food frequency questionnaires. Incident hypertension was identified from annual follow-up questionnaires based on self-reported physician diagnosis, medication use, and blood pressure levels. A total of 13 633 women developed incident hypertension during 12.9 years of follow-up. After adjusting for demographic, lifestyle, and other dietary factors, intake of saturated FAs, monounsaturated FAs, and trans-unsaturated FAs (trans FAs) was positively associated with the risk of hypertension. The multivariable relative risks and 95% CIs of hypertension in the highest compared with the lowest quintile of intake were 1.12 (1.05 to 1.20) for saturated FAs, 1.11 (1.04 to 1.18) for monounsaturated FAs, and 1.15 (1.08 to 1.22) for trans FAs. After additional adjustment for body mass index and history of diabetes mellitus and hypercholesterolemia, these associations were attenuated and remained statistically significant only for trans FAs (relative risk in the highest quintile: 1.08; 95% CI: 1.01 to 1.15). Intake of polyunsaturated FAs, including ω3 and ω6 polyunsaturated FAs, was not significantly associated with the risk of hypertension. In conclusion, higher intake of saturated FAs, monounsaturated FAs, and trans FAs was each associated with increased risk of hypertension among middle-aged and older women, whereas only association for trans FAs remained statistically significant after adjustment for obesity-related factors.
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An adjusted rank correlation test is proposed as a technique for identifying publication bias in a meta-analysis, and its operating characteristics are evaluated via simulations. The test statistic is a direct statistical analogue of the popular "funnel-graph." The number of component studies in the meta-analysis, the nature of the selection mechanism, the range of variances of the effect size estimates, and the true underlying effect size are all observed to be influential in determining the power of the test. The test is fairly powerful for large meta-analyses with 75 component studies, but has only moderate power for meta-analyses with 25 component studies. However, in many of the configurations in which there is low power, there is also relatively little bias in the summary effect size estimate. Nonetheless, the test must be interpreted with caution in small meta-analyses. In particular, bias cannot be ruled out if the test is not significant. The proposed technique has potential utility as an exploratory tool for meta-analysts, as a formal procedure to complement the funnel-graph.
Article
Recent consumer interest in 'healthy eating' has raised awareness to limit the consumption of fat and fatty foods. What are the relative nutritional advantages and disadvantages of consuming fried foods? Are all fried foods bad for you? A review on macro- and micronutrients losses and gains during frying is presented here. Frying has little or no impact on the protein or mineral content of fried food, whereas the dietary fibre content of potatoes is increased after frying due to the formation of resistant starch. Moreover, the high temperature and short transit time of the frying process cause less loss of heat labile vitamins than other types of cooking. For example, vitamin C concentrations of French fried potatoes are as high as in raw potatoes, and thiamine is well retained in fried potato products as well as in fried pork meat. The nutritive value of the frying media is also important to take into consideration and therefore losses of nutrients from the frying oil are also discussed. Although some unsaturated fatty acids and antioxidant vitamins are lost due to oxidation, fried foods are generally a good source of vitamin E. It is true that some fat is inevitably taken up by the food being fried, contributing to an increased energy density. However, this also results in highly palatable foods with a high nutritional content. It is concluded that fried foods certainly have a place in our diets.
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Obesity has been shown to be an independent risk factor for coronary heart disease. The insulin resistance associated with obesity contributes to the development of other cardiovascular risk factors, including dyslipidemia, hypertension, and type 2 diabetes. The coexistence of hypertension and diabetes increases the risk for macrovascular and microvascular complications, thus predisposing patients to cardiac death, congestive heart failure, coronary heart disease, cerebral and peripheral vascular diseases, nephropathy, and retinopathy. Body weight reduction increases insulin sensitivity and improves both blood glucose and blood pressure control. Metformin therapy also improves insulin sensitivity and has been associated with decreases in cardiovascular events in obese diabetic patients. Antihypertensive treatment in diabetics decreases cardiovascular mortality and slows the decline in glomerular function. However, pharmacological treatment should take into account the effects of the antihypertensive agents on insulin sensitivity and lipid profile. Diuretics and beta-blockers are reported to reduce insulin sensitivity and increase triglyceride levels, whereas calcium channel blockers are metabolically neutral and ACE inhibitors increase insulin sensitivity. For the high-risk hypertensive diabetic patients, ACE inhibition has proven to confer additional renal and vascular protection. Because hypertension and glycemic control are very important determinants of cardiovascular outcome in obese diabetic hypertensive patients, weight reduction, physical exercise, and a combination of antihypertensive and insulin sensitizers agents are strongly recommended to achieve target blood pressure and glucose levels.
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The metabolic syndrome is a combination of metabolic disorders, such as dyslipidemia, hypertension, impaired glucose tolerance, compensatory hyperinsulinemia and the tendency to develop fat around the abdomen. Individuals with the metabolic syndrome are at high risk for atherosclerosis and, consequently, cardiovascular disease. However, as a result of several epidemiologic studies and some clinical trials, it has been suggested that people with the metabolic syndrome may benefit from intensive lifestyle modifications including dietary changes and adopting a physically more active lifestyle. In this review we summarize the effects of diet and physical activity on the development of the metabolic syndrome.
Article
The objective of the present study was to evaluate the effect of three common cooking practices (i.e., boiling, steaming, and frying) on phytochemical contents (i.e., polyphenols, carotenoids, glucosinolates, and ascorbic acid), total antioxidant capacities (TAC), as measured by three different analytical assays [Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP), ferric reducing antioxidant power (FRAP)] and physicochemical parameters of three vegetables (carrots, courgettes, and broccoli). Water-cooking treatments better preserved the antioxidant compounds, particularly carotenoids, in all vegetables analyzed and ascorbic acid in carrots and courgettes. Steamed vegetables maintained a better texture quality than boiled ones, whereas boiled vegetables showed limited discoloration. Fried vegetables showed the lowest degree of softening, even though antioxidant compounds were less retained. An overall increase of TEAC, FRAP, and TRAP values was observed in all cooked vegetables, probably because of matrix softening and increased extractability of compounds, which could be partially converted into more antioxidant chemical species. Our findings defy the notion that processed vegetables offer lower nutritional quality and also suggest that for each vegetable a cooking method would be preferred to preserve the nutritional and physicochemical qualities.
Article
Consumption of fast food, which have high energy densities and glycemic loads, and expose customers to excessive portion sizes, may be greatly contributing to and escalating the rates of overweight and obesity in the USA. Whether an association exists between fast food consumption and weight gain is unclear. Sixteen studies (six cross sectional, seven prospective cohort, three experimental) meeting methodological and relevance criteria were selected for inclusion in this systematic review. While more research needs to be conducted specifically in regard to effects of fast food consumption among subpopulations such as children and adolescents, sufficient evidence exists for public health recommendations to limit fast food consumption and facilitate healthier menu selection. As the fast food industry continues to increase both domestically and abroad, the scientific findings and corresponding public health implications of the association between fast food consumption and weight are critical.
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Agency for Healthcare Research and Quality (US). (Evidence Reports/Technology Assessments, No. 104.) Appendix D. Quality Assessment Forms
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