BACKGROUND The results obtained to date concerning food groups,diet quality and colorectal cancer(CRC)risk vary according to criteria used and the study populations.AIM To study the relationships between food groups,d...BACKGROUND The results obtained to date concerning food groups,diet quality and colorectal cancer(CRC)risk vary according to criteria used and the study populations.AIM To study the relationships between food groups,diet quality and CRC risk,in an adult population of the Basque Country(North of Spain).METHODS This observational study included 308 patients diagnosed with CRC and 308 ageand sex-matched subjects as controls.During recruitment,dietary,anthropometric,lifestyle,socioeconomic,demographic and health status information was collected.Adherence to the dietary recommendations was evaluated utilizing the Healthy Eating Index for the Spanish Diet and the MedDietScore.Conditional logistic regressions were used to evaluate the associations of food group intakes,diet quality scores,categorized in tertiles,with CRC risk.RESULTS The adjusted models for potential confounding factors showed a direct association between milk and dairy products consumption,in particular high-fat cheeses[odds ratio(OR)third tertile vs first tertile=1.87,95%confidence intervals(CI):1.11-3.16],and CRC risk.While the consumption of fiber-containing foods,especially whole grains(OR third tertile vs first tertile=0.62,95%CI:0.39-0.98),and fatty fish(OR third tertile vs first tertile=0.53,95%CI:0.27-0.99)was associated with a lower risk for CRC.Moreover,higher MD adherence was associated with a reduced CRC risk in adjusted models(OR third tertile vs first tertile=0.40,95%CI:0.20-0.80).CONCLUSION Direct associations were found for high-fat cheese,whereas an inverse relation was reported for fiber-containing foods and fatty fish,as well as adherence to a Mediterranean dietary pattern.展开更多
Goubuli baozi (steamed stuffed bun) originated in 1858. At that time there was a peasant named Gao in Wuqing County, Hebei province. At the age of 40, he got a son. In order to ensure the boy’s safety, he named him &...Goubuli baozi (steamed stuffed bun) originated in 1858. At that time there was a peasant named Gao in Wuqing County, Hebei province. At the age of 40, he got a son. In order to ensure the boy’s safety, he named him "Gouzi" (meaning: small dog), so he would be fed easily, like a small dog.展开更多
The current study used multivariable logistic regression analysis to investigate associations between the intake frequencies of 13 food groups(or four diet groups)and infectious diseases.The analysis included 487849 p...The current study used multivariable logistic regression analysis to investigate associations between the intake frequencies of 13 food groups(or four diet groups)and infectious diseases.The analysis included 487849 participants from the UK Biobank,with 75209 participants diagnosed with infectious diseases.Participants reporting the highest intake frequency of processed meat(odds ratio[OR]=1.0964,95%confidence interval[CI]:1.0622–1.1318)and red meat(OR=1.0895,95%CI:1.0563–1.1239)had a higher risk of infectious diseases,compared with those with the lowest intake frequency.Consuming fish 2.0–2.9 times(OR=0.8221,95%CI:0.7955–0.8496),cheese≥5.0 times(OR=0.8822,95%CI:0.8559–0.9092),fruit 3.0–3.9 servings(OR=0.8867,95%CI:0.8661–0.9078),and vegetables 2.0–2.9 servings(OR=0.9372,95%CI:0.9189–0.9559)per week were associated with a lower risk of infection.Low meat-eaters(OR=0.9404,95%CI:0.9243–0.9567),fish-eaters(OR=0.8391,95%CI:0.7887–0.8919),and vegetarians(OR=0.9154,95%CI:0.8561–0.9778)had a lower risk of infectious diseases,compared with regular meat-eaters.The mediation analysis revealed that glycosylated hemoglobin,white blood cell count,and body mass index served as the mediators in the associations between diet and infectious diseases.The current study indicates that the intake frequency of food groups is a risk factor for infectious diseases,and fish-eaters have a lower risk of infection.展开更多
The novel coronavirus disease 2019(COVID-19)caused by severe acute respiratory syndrome coronavirus 2 has created a life-threatening world pandemic.Unfortunately,this disease can be worse in older patients or individu...The novel coronavirus disease 2019(COVID-19)caused by severe acute respiratory syndrome coronavirus 2 has created a life-threatening world pandemic.Unfortunately,this disease can be worse in older patients or individuals with comorbidities,having dangerous consequences,including stroke.COVID-19–associated stroke widely increases the risk of death from COVID-19.In addition to the personal hygiene protocols and preventive policies,it has been proven that immune-compromised,oxidative,and pro-coagulant conditions make a person more susceptible to severe COVID-19 complications,such as stroke;one of the most effective and modifiable risk factors are poor nutritional status.Previous literature has shown that healthy dietary patterns,such as the Mediterranean diet,some food groups,and specific micronutrients,reduce the risk of ischemic and hemorrhagic stroke.In this work,for the first time,we hypothesized that a healthy diet could also be a protective/preventive factor against COVID-19–associated stroke risk.In order to prove this hypothesis,it is required to study nutritional intake and dietary patterns in patients suffering from COVID-19–associated stroke.If this hypothesis is proven,the chronic supportive role of a healthy diet in critical situations will be highlighted once again.展开更多
Background and Objectives:Frailty has become a public health challenge in China.To investigate the association of foods consumption and physical activity with prefrailty and frailty among older Chinese adults in urban...Background and Objectives:Frailty has become a public health challenge in China.To investigate the association of foods consumption and physical activity with prefrailty and frailty among older Chinese adults in urban communities.Methods and Study Design:In a cross-sectional study from February to July 2023,1183 older adults aged between 65y-88y were enrolled from urban communities in Chongqing and Shandong province,China.Frailty Index(FI)was applied to measure prefrailty and frailty.Partial proportional odds model was used to assess the association between foods consumption,physical activity and prefrailty/frailty.Results:Higher Dietary Diversity Score(DDS),(OR=0.61,95%CI=0.46-0.80;OR=0.47,95%CI=0.28-0.79),Consuming animalbased foods≥2 times/day(OR=0.62,95%CI=0.47-0.82;OR=0.54,95%CI=0.33-0.88),soy products≥2 times/week(OR=0.69,95%CI=0.53-0.89;OR=0.51,95%CI=0.31-0.84),fresh vegetables≥2 times/day(OR=0.42,95%CI=0.31-0.57;OR=0.41,95%CI=0.23-0.72),and nuts≥2 times/week(OR=0.71,95%CI=0.55-0.91;OR=0.52,95%CI=0.32-0.85)was associated with a lower risk of prefrailty and frailty.In addition,higher frequency and longer duration of walking(OR=0.61,95%CI=0.42-0.88;OR=0.63,95%CI=0.48-0.81),exercise(OR=0.48,95%CI=0.35-0.64;OR=0.44,95%CI=0.32-0.61)per week were significantly associated with lower risk of prefrailty.Furthermore,higher frequency and longer duration of walking(OR=0.42,95%CI=0.25-0.72;OR=0.46,95%CI=0.29-0.74),and housework(OR=0.39,95%CI=0.24-0.65;OR=0.57,95%CI=0.34-0.96)per week,were significantly associated with lower frailty.Conclusions:Higher DDS and higher frequency of animal-based foods,soy products,fresh vegetables,and nuts consumption is significantly associated with lower risk of prefrailty and frailty.Additionally,walking and exercising are significantly associated with lower risk of prefrailty,while walking and doing housework is significantly associated with lower frailty.展开更多
基金Supported by the Department of Health and Consumer Affairs,Basque Government,No.2011111153Saiotek,Basque Government,No.S-PE12UN058+1 种基金Pre-doctoral grant from the Basque Government,NO.PRE_2015_2_0084and United States Department of Agriculture—Agricultural Research Service,No.58-1950-4-003.
文摘BACKGROUND The results obtained to date concerning food groups,diet quality and colorectal cancer(CRC)risk vary according to criteria used and the study populations.AIM To study the relationships between food groups,diet quality and CRC risk,in an adult population of the Basque Country(North of Spain).METHODS This observational study included 308 patients diagnosed with CRC and 308 ageand sex-matched subjects as controls.During recruitment,dietary,anthropometric,lifestyle,socioeconomic,demographic and health status information was collected.Adherence to the dietary recommendations was evaluated utilizing the Healthy Eating Index for the Spanish Diet and the MedDietScore.Conditional logistic regressions were used to evaluate the associations of food group intakes,diet quality scores,categorized in tertiles,with CRC risk.RESULTS The adjusted models for potential confounding factors showed a direct association between milk and dairy products consumption,in particular high-fat cheeses[odds ratio(OR)third tertile vs first tertile=1.87,95%confidence intervals(CI):1.11-3.16],and CRC risk.While the consumption of fiber-containing foods,especially whole grains(OR third tertile vs first tertile=0.62,95%CI:0.39-0.98),and fatty fish(OR third tertile vs first tertile=0.53,95%CI:0.27-0.99)was associated with a lower risk for CRC.Moreover,higher MD adherence was associated with a reduced CRC risk in adjusted models(OR third tertile vs first tertile=0.40,95%CI:0.20-0.80).CONCLUSION Direct associations were found for high-fat cheese,whereas an inverse relation was reported for fiber-containing foods and fatty fish,as well as adherence to a Mediterranean dietary pattern.
文摘Goubuli baozi (steamed stuffed bun) originated in 1858. At that time there was a peasant named Gao in Wuqing County, Hebei province. At the age of 40, he got a son. In order to ensure the boy’s safety, he named him "Gouzi" (meaning: small dog), so he would be fed easily, like a small dog.
基金supported by the National Natural Science Foundation of China(Grant Nos.82173585 and 82273741)the Natural Science Foundation of Jiangsu Higher Education Institutions of China(Grant Nos.21KJB330005 and 22KJB330007)+1 种基金the Nanjing Major Science and Technology Project(Grant No.2021-11005)the Priority Academic Program Development of Jiangsu Higher Education Institutions.
文摘The current study used multivariable logistic regression analysis to investigate associations between the intake frequencies of 13 food groups(or four diet groups)and infectious diseases.The analysis included 487849 participants from the UK Biobank,with 75209 participants diagnosed with infectious diseases.Participants reporting the highest intake frequency of processed meat(odds ratio[OR]=1.0964,95%confidence interval[CI]:1.0622–1.1318)and red meat(OR=1.0895,95%CI:1.0563–1.1239)had a higher risk of infectious diseases,compared with those with the lowest intake frequency.Consuming fish 2.0–2.9 times(OR=0.8221,95%CI:0.7955–0.8496),cheese≥5.0 times(OR=0.8822,95%CI:0.8559–0.9092),fruit 3.0–3.9 servings(OR=0.8867,95%CI:0.8661–0.9078),and vegetables 2.0–2.9 servings(OR=0.9372,95%CI:0.9189–0.9559)per week were associated with a lower risk of infection.Low meat-eaters(OR=0.9404,95%CI:0.9243–0.9567),fish-eaters(OR=0.8391,95%CI:0.7887–0.8919),and vegetarians(OR=0.9154,95%CI:0.8561–0.9778)had a lower risk of infectious diseases,compared with regular meat-eaters.The mediation analysis revealed that glycosylated hemoglobin,white blood cell count,and body mass index served as the mediators in the associations between diet and infectious diseases.The current study indicates that the intake frequency of food groups is a risk factor for infectious diseases,and fish-eaters have a lower risk of infection.
文摘The novel coronavirus disease 2019(COVID-19)caused by severe acute respiratory syndrome coronavirus 2 has created a life-threatening world pandemic.Unfortunately,this disease can be worse in older patients or individuals with comorbidities,having dangerous consequences,including stroke.COVID-19–associated stroke widely increases the risk of death from COVID-19.In addition to the personal hygiene protocols and preventive policies,it has been proven that immune-compromised,oxidative,and pro-coagulant conditions make a person more susceptible to severe COVID-19 complications,such as stroke;one of the most effective and modifiable risk factors are poor nutritional status.Previous literature has shown that healthy dietary patterns,such as the Mediterranean diet,some food groups,and specific micronutrients,reduce the risk of ischemic and hemorrhagic stroke.In this work,for the first time,we hypothesized that a healthy diet could also be a protective/preventive factor against COVID-19–associated stroke risk.In order to prove this hypothesis,it is required to study nutritional intake and dietary patterns in patients suffering from COVID-19–associated stroke.If this hypothesis is proven,the chronic supportive role of a healthy diet in critical situations will be highlighted once again.
基金financially supported by Beijing Municipal Science and Technology Commission[D181100000218004]Ministry of Finance of People’s Republic of China Program:Public Health Emergency 2023-Nutritional Health and Rational Diets[No.131031107000150007].
文摘Background and Objectives:Frailty has become a public health challenge in China.To investigate the association of foods consumption and physical activity with prefrailty and frailty among older Chinese adults in urban communities.Methods and Study Design:In a cross-sectional study from February to July 2023,1183 older adults aged between 65y-88y were enrolled from urban communities in Chongqing and Shandong province,China.Frailty Index(FI)was applied to measure prefrailty and frailty.Partial proportional odds model was used to assess the association between foods consumption,physical activity and prefrailty/frailty.Results:Higher Dietary Diversity Score(DDS),(OR=0.61,95%CI=0.46-0.80;OR=0.47,95%CI=0.28-0.79),Consuming animalbased foods≥2 times/day(OR=0.62,95%CI=0.47-0.82;OR=0.54,95%CI=0.33-0.88),soy products≥2 times/week(OR=0.69,95%CI=0.53-0.89;OR=0.51,95%CI=0.31-0.84),fresh vegetables≥2 times/day(OR=0.42,95%CI=0.31-0.57;OR=0.41,95%CI=0.23-0.72),and nuts≥2 times/week(OR=0.71,95%CI=0.55-0.91;OR=0.52,95%CI=0.32-0.85)was associated with a lower risk of prefrailty and frailty.In addition,higher frequency and longer duration of walking(OR=0.61,95%CI=0.42-0.88;OR=0.63,95%CI=0.48-0.81),exercise(OR=0.48,95%CI=0.35-0.64;OR=0.44,95%CI=0.32-0.61)per week were significantly associated with lower risk of prefrailty.Furthermore,higher frequency and longer duration of walking(OR=0.42,95%CI=0.25-0.72;OR=0.46,95%CI=0.29-0.74),and housework(OR=0.39,95%CI=0.24-0.65;OR=0.57,95%CI=0.34-0.96)per week,were significantly associated with lower frailty.Conclusions:Higher DDS and higher frequency of animal-based foods,soy products,fresh vegetables,and nuts consumption is significantly associated with lower risk of prefrailty and frailty.Additionally,walking and exercising are significantly associated with lower risk of prefrailty,while walking and doing housework is significantly associated with lower frailty.
