A determination of the evidence's certainty was made, falling between low and moderate. A higher legume intake was observed to be associated with reduced mortality from all causes and stroke, however, no association was found for mortality due to cardiovascular disease, coronary heart disease, and cancer. The results from this study support the dietary advice promoting higher consumption of legumes.
Numerous studies have examined diet's impact on cardiovascular mortality, but investigations into the long-term dietary patterns of food groups, which may exhibit cumulative long-term effects on cardiovascular health, are insufficient. In this review, the connection between chronic consumption of 10 categories of food and mortality from cardiovascular disease was examined. Our comprehensive systematic review included a search of Medline, Embase, Scopus, CINAHL, and Web of Science, concluding on January 2022. From amongst the 5318 initially identified studies, a further analysis yielded 22 studies which included 70,273 participants, all demonstrating cardiovascular mortality. Employing a random effects model, estimations of summary hazard ratios and 95% confidence intervals were conducted. A sustained high consumption of whole grains (HR 0.87; 95% CI 0.80 to 0.95; P = 0.0001), fruits and vegetables (HR 0.72; 95% CI 0.61 to 0.85; P < 0.00001), and nuts (HR 0.73; 95% CI 0.66 to 0.81; P < 0.000001) was found to substantially decrease cardiovascular mortality. Incrementing daily whole grain consumption by 10 grams was associated with a 4% reduction in the risk of cardiovascular death, while a 10-gram increase in red/processed meat intake per day correlated with an 18% rise in cardiovascular mortality risk. ATI-450 The risk of cardiovascular mortality increased significantly with higher consumption of red and processed meats, specifically in the highest intake group, compared to the lowest (Hazard Ratio 1.23; 95% Confidence Interval 1.09 to 1.39; P = 0.0006). Consumption of significant amounts of dairy products and legumes was not found to be correlated with cardiovascular mortality (HR 111; 95% CI 092, 134; P = 028) and (HR 086; 95% CI 053, 138; P = 053). From the dose-response analysis, there was a 0.5% reduction in cardiovascular mortality observed for each 10-gram increase in legume consumption per week. Our study reveals an association between a sustained high intake of whole grains, vegetables, fruits, and nuts, with a low intake of red and processed meat, and a reduced risk of cardiovascular mortality. Further research into the long-term cardiovascular mortality implications of legume consumption is warranted. Bioactive metabolites The PROSPERO registry number for this particular study is CRD42020214679.
A rise in the popularity of plant-based diets has occurred recently, positioning them as a dietary strategy associated with reducing the risk of chronic diseases. Yet, the categorization of PBDs displays divergence in correlation with the type of diet. Some processed foods, often labeled PBDs, exhibit healthful properties due to a high content of vitamins, minerals, antioxidants, and fiber, but conversely, others are classified as unhealthful due to their high simple sugar and saturated fat content. A PBD's protective outcome against disease is substantially contingent on the specific category into which it's classified. Metabolic syndrome (MetS), a condition marked by high plasma triglycerides, low HDL cholesterol, impaired glucose metabolism, elevated blood pressure, and increased concentrations of inflammatory markers, is a significant risk factor for both heart disease and diabetes. Hence, wholesome plant-derived diets could potentially be a positive choice for individuals with Metabolic Syndrome. A detailed examination of diverse plant-based diets, encompassing vegan, lacto-vegetarian, lacto-ovo-vegetarian, and pescatarian approaches, is presented, highlighting the specific influence of dietary elements in achieving and sustaining a healthy weight while mitigating the risks of dyslipidemias, insulin resistance, hypertension, and chronic, low-grade inflammation.
Grain-derived carbohydrates are prominently found in bread throughout the world. Refined grains, deficient in dietary fiber and possessing a high glycemic index, are associated with a heightened susceptibility to type 2 diabetes mellitus (T2DM) and other chronic ailments. Consequently, enhancements in the formulation of bread products might have implications for public health. Through a systematic review, the relationship between regular consumption of reformulated breads and glycemic control was analyzed in healthy adults, adults at risk for cardiometabolic problems, or individuals with existing type 2 diabetes. A search of MEDLINE, Embase, Web of Science, and the Cochrane Central Register of Controlled Trials was conducted to locate relevant literature. In a two-week bread intervention trial, adult participants, comprising healthy individuals, those with elevated cardiometabolic risk, and those diagnosed with type 2 diabetes, had their glycemic outcomes recorded; these included fasting blood glucose, fasting insulin, HOMA-IR, HbA1c levels, and postprandial glucose responses. Pooled data, analyzed using a random-effects model with generic inverse variance weighting, were summarized as mean differences (MD) or standardized mean differences (SMD) between treatments, including 95% confidence intervals. Of the studies examined, 22 met the inclusion criteria, encompassing 1037 participants. Reformulated intervention breads, when contrasted with standard or comparative breads, exhibited lower fasting blood glucose levels (MD -0.21 mmol/L; 95% CI -0.38, -0.03; I2 = 88%, moderate evidence certainty), but showed no difference in fasting insulin (MD -1.59 pmol/L; 95% CI -5.78, 2.59; I2 = 38%, moderate evidence certainty), HOMA-IR (MD -0.09; 95% CI -0.35, 0.23; I2 = 60%, moderate evidence certainty), HbA1c (MD -0.14; 95% CI -0.39, 0.10; I2 = 56%, very low evidence certainty), or postprandial glucose response (SMD -0.46; 95% CI -1.28, 0.36; I2 = 74%, low evidence certainty), as compared to regular loaves. Only among individuals with T2DM, revealed by subgroup analyses, did a beneficial effect on fasting blood glucose occur, despite limited certainty about the findings. The benefits of reformulated breads, rich in dietary fiber, whole grains, and/or functional ingredients, on fasting blood glucose control in adults, particularly those with type 2 diabetes, are evident from our findings. As per PROSPERO's records, the trial has the registration identifier CRD42020205458.
The use of sourdough, a combination of lactic bacteria and yeasts in food fermentation, is being increasingly seen by the public as a way to improve nutritional value; nonetheless, the scientific support for these claims is still under investigation. A systematic review of clinical trials aimed to ascertain the effects of consuming sourdough bread on health. Up to February 2022, a dual database search (The Lens and PubMed) was undertaken to locate relevant bibliographic entries. Studies considered included randomized controlled trials where adults, whether healthy or not, were assigned to consume sourdough bread or yeast bread, thereby forming the eligible study group. Among the 573 articles reviewed, 25 clinical trials met the standards for inclusion. immune variation Across twenty-five clinical trials, a collective 542 individuals participated. The retrieved studies investigated glucose response (N = 15), appetite (N = 3), gastrointestinal markers (N = 5), and cardiovascular markers (N = 2) as primary outcomes. The comparative health benefits of sourdough versus other breads are difficult to establish presently. Factors like the composition of sourdough microbes, fermentation parameters, the type of grain used, and the flour characteristics all potentially influence the nutritional profile of the bread produced. Still, experiments utilizing particular strains of yeast and fermentation methods yielded substantial enhancements in metrics relating to blood sugar response, feelings of fullness, and ease of digestion after eating bread. The examined data point to sourdough's substantial potential for producing various functional foods; nevertheless, the intricacy and dynamism of its microbial ecosystem requires more standardization to ascertain its clinical health advantages.
The issue of food insecurity disproportionately impacts Hispanic/Latinx households in the United States, with young children being especially vulnerable. Although the literature has shown evidence of a connection between food insecurity and adverse health effects in young children, the social determinants and related risk factors of food insecurity, especially within Hispanic/Latinx households with children under three, require further investigation to address this important vulnerability. A narrative review, structured by the Socio-Ecological Model (SEM), investigated the contributing factors of food insecurity among Hispanic/Latinx families with children under three. PubMed and four more search engines were consulted in order to execute the literature search. Inclusion criteria encompassed articles published in English between November 1996 and May 2022, focusing on food insecurity within Hispanic/Latinx households with dependent children under the age of three. Papers were excluded from the pool of available research if their setting was not in the U.S. or if they focused on refugees and temporary migrant workers. From the 27 conclusive articles, data regarding objectives, contextual settings, sampled populations, study designs, food insecurity indicators, and findings were extracted. Each article's evidence was also scrutinized for its strength. Factors contributing to this population's food security status encompass individual characteristics (intergenerational poverty, education, acculturation, language, etc.), interpersonal relationships (household composition, social support, cultural practices), organizational structures (interagency collaboration, organizational rules), community attributes (food environment, stigma, etc.), and societal policies (nutrition assistance programs, benefit cliffs, etc.). Generally, the articles displayed a high or medium standard of evidence strength, and frequently emphasized individual or policy factors.