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Intake of Fish and n3 Fatty Acids and Risk of Coronary Heart Disease Among Japanese: The Japan Public Health Center-Based (JPHC) Study Cohort I -- Iso et al. 113 (2): 195 -- Circulation
Intake of fish and n3 fatty acids and risk of coronary heart disease among Japanese: the Japan Public Health Center-Based (JPHC) Study Cohort I.
Iso H, Kobayashi M, Ishihara J, Sasaki S, Okada K, Kita Y, Kokubo Y, Tsugane S; JPHC Study Group.
Circulation. 2006 Jan 17;113(2):195-202. Epub 2006 Jan 9.
PMID: 16401768
doi: 10.1161/CIRCULATIONAHA.105.581355
Conclusions— Compared with a modest fish intake of once a week or &20 g/d, a higher intake was associated with substantially reduced risk of coronary heart disease, primarily nonfatal cardiac events, among middle-aged persons.
n-3 Fatty acids and cardiovascular disease -- Breslow 83 (6): S1477 -- American Journal of Clinical Nutrition
n-3 fatty acids and cardiovascular disease.
Breslow JL.
Am J Clin Nutr. 2006 Jun;83(6 Suppl):1477S-1482S. Review.
PMID: 16841857
The results of prospective cohort studies indicate that consuming fish or fish oil containing the n–3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is associated with decreased cardiovascular death, whereas consumption of the vegetable oil–derived n–3 fatty acid {alpha}-linolenic acid is not as effective. Randomized control trials (RCTs) in the context of secondary prevention also indicate that the consumption of EPA plus DHA is protective at doses <1 g/d. The therapeutic effect appears to be due to suppression of fatal arrhythmias rather than stabilization of atherosclerotic plaques. At doses >3 g/d, EPA plus DHA can improve cardiovascular disease risk factors, including decreasing plasma triacylglycerols, blood pressure, platelet aggregation, and inflammation, while improving vascular reactivity. Mainly on the basis of the results of RCTs, the American Heart Association recommends that everyone eat oily fish twice per week and that those with coronary heart disease eat 1 g/d of EPA plus DHA from oily fish or supplements. Directions for future research include 1) RCTs to confirm the initial trials showing that EPA plus DHA decreases cardiovascular death and additional studies to determine whether this effect is due to EPA, DHA, or the combination; the dosage of the effective components; and whether the mechanism of action in humans is prevention of fatal arrhythmias. 2) Clinical studies to determine whether the reduction in cardiovascular disease risk factors is due to EPA, DHA, or the combination and the dosage of the effective components. 3) Clinical studies to determine whether vegetable oil–derived {alpha}-linolenic acid added to a diet enriched in n–6 fatty acids can effectively substitute for fish oil–derived EPA plus DHA.
n-3 Fatty acids and cardiovascular disease: mechanisms underlying beneficial effects -- Jung et al. 87 (6): 2003S -- American Journal of Clinical Nutrition
n-3 Fatty acids and cardiovascular disease: mechanisms underlying beneficial effects.
Jung UJ, Torrejon C, Tighe AP, Deckelbaum RJ.
Am J Clin Nutr. 2008 Jun;87(6):2003S-9S.
PMID: 18541602
Dietary n–3 fatty acids, particularly eicosapentaenoic acid and docosahexaenoic acid, are important nutrients through the life cycle. Evidence from observational, clinical, animal, and in vitro studies indicates a beneficial role of n–3 fatty acids in the prevention and management of cardiovascular disease. Although the precise mechanisms are still unclear, clinical and preclinical studies indicate that the cardioprotective effects of n–3 fatty acids may be attributed to a number of distinct biological effects on lipid and lipoprotein metabolism, blood pressure, platelet function, arterial cholesterol delivery, vascular function, and inflammatory responses.
Substantial evidence supports n–3 fatty acids as a practical, therapeutic adjuvant for promoting cardiovascular health and preventing and treating disease. n–3 Fatty acids modulate a number of important physiologic responses that can contribute to their cardioprotective effects. The multiple and complex mechanisms through which DHA and EPA exert their action appear to be distinct but also complementary. However, more studies are needed to quantify their protective effects and to define exact mechanisms of action.
High dietary methionine intake increases the risk of acute coronary events in middle-aged men
High dietary methionine intake increases the risk of acute coronary events in middle-aged men.
Virtanen JK, Voutilainen S, Rissanen TH, Happonen P, Mursu J, Laukkanen JA, Poulsen H, Lakka TA, Salonen JT.
Nutr Metab Cardiovasc Dis. 2006 Mar;16(2):113-20. Epub 2005 Nov 2.
PMID: 16487911
doi:10.1016/j.numecd.2005.05.005
Conclusions
The main finding of this study is that long-term, moderately high dietary methionine intake may increase the risk of acute coronary events in middle-aged Finnish men free of prior CHD. More prospective research is needed to confirm the role of dietary methionine in the development of CVD, and whether its effects are independent of homocysteine.
Fish, Vitamin D, and Flavonoids in Relation to Renal Cell Cancer Among Smokers -- Wilson et al. 170 (6): 717 -- American Journal of Epidemiology
Fish, vitamin D, and flavonoids in relation to renal cell cancer among smokers.
Wilson RT, Wang J, Chinchilli V, Richie JP, Virtamo J, Moore LE, Albanes D.
Am J Epidemiol. 2009 Sep 15;170(6):717-29. Epub 2009 Aug 3.
PMID: 19651663
doi:10.1093/aje/kwp178
These results suggest that the flavonoid quercetin may prevent renal cell cancer among male smokers. The possible risk associated with fish intake warrants further investigation before conclusions may be drawn.
Seasonality of UV-radiation and vitamin D status at 69 degrees north. - Photochem Photobiol Sci. 2007 Aug.
Seasonality of UV-radiation and vitamin D status at 69 degrees north.
Brustad M, Edvardsen K, Wilsgaard T, Engelsen O, Aksnes L, Lund E.
Photochem Photobiol Sci. 2007 Aug;6(8):903-8. Epub 2007 Jun 27.
PMID: 17668121
The generally high dietary intakes of vitamin D, especially in winter, mask largely the effect of seasonal variation in UV-exposure, causing an atypical seasonal variation in vitamin D status. The UV-hour variable significantly predicted 25(OH)D levels in blood when adjusted for intakes and artificial UV-radiation exposure and sun holidays abroad.
High Tofu Intake Is Associated with Worse Memory in Elderly Indonesian Men and Women
High tofu intake is associated with worse memory in elderly Indonesian men and women.
Hogervorst E, Sadjimim T, Yesufu A, Kreager P, Rahardjo TB.
Dement Geriatr Cogn Disord. 2008;26(1):50-7. Epub 2008 Jun 27.
PMID: 18583909
DOI: 10.1159/000141484
CONCLUSION: The results for tofu consumption as a risk factor for low memory function may tie in with the Honolulu Asia Aging Study data. It is unclear whether these negative associations could be attributed to potential toxins or to its phytoestrogen levels. Estrogen (through which receptors phytoestrogens can exert effects) was found to increase dementia risk in women over 65 years of age. Tempe contains high levels of phytoestrogens, but (due to fermentation) also exhibits high folate levels which may exert protective effects. Future studies should validate these findings and investigate potential mechanisms.
The Heart Scan Blog: Small LDL: Perfect index of carbohydrate intake
"Measuring the number of small LDL particles is the best index of carbohydrate intake I know of, better than even blood sugar and triglycerides.
In other words, increase carbohydrate intake and small LDL particles increase. Decrease carbohydrates and small LDL particles decrease.
Why?
Carbohydrates increase small LDL via a multistep process:
First step: Increased fatty acid and apoprotein B production in the liver, which leads to increased VLDL production. (Apoprotein B is the principal protein of VLDL and LDL)
Second step: Greater VLDL availability causes triglyceride-rich VLDL to interact with other particles, namely LDL and HDL, enriching them in triglycerides (via the action of cholesteryl-ester transfer protein, or CETP). Much VLDL is converted to LDL.
Third step: Triglyceride-rich LDL is "remodeled" by enzymes like hepatic lipase, which create small LDL"
Vitamin K content of foods and dietary vitamin K intake in Japanese young women. J Nutr Sci Vitaminol (Tokyo). 2007 Dec; (full text PDF)
Vitamin K content of foods and dietary vitamin K intake in Japanese young women.
Kamao M, Suhara Y, Tsugawa N, Uwano M, Yamaguchi N, Uenishi K, Ishida H, Sasaki S, Okano T.
J Nutr Sci Vitaminol (Tokyo). 2007 Dec;53(6):464-70.
PMID: 18202532
Several reports indicate an important role for vitamin K in bone health as well as blood coagulation. However, the current Adequate Intakes (AI) might not be sufficient for the maintenance of bone health. To obtain a closer estimate of dietary intake of phylloquinone (PK) and menaquinones (MKs), PK, MK-4 and MK-7 contents in food samples (58 food items) were determined by an improved high-performance liquid chromatography method. Next, we assessed dietary vitamin K intake in young women living in eastern Japan using vitamin K contents measured here and the Standard Tables of Food Composition in Japan. PK was widely distributed in green vegetables and algae, and high amounts were found in spinach and broccoli (raw, 498 and 307 microg/100 g wet weight, respectively). Although MK-4 was widely distributed in animal products, overall MK-4 content was lower than PK. MK-7 was observed characteristically in fermented soybean products such as natto (939 microg/100 g). The mean total vitamin K intake of all subjects (using data from this study and Japanese food composition tables) was about 230 microg/d and 94% of participants met the AI of vitamin K for women aged 18-29 y in Japan, 60 microg/d. The contributions of PK, MK-4 and MK-7 to total vitamin K intake were 67.7, 7.3 and 24.9%, respectively. PK from vegetables and algae and MK-7 from pulses (including fermented soybean foods) were the major contributors to the total vitamin K intake of young women living in eastern Japan
Fatty fish and fish omega-3 fatty acid intakes decrease the breast cancer risk: a case-control study
Fatty fish and fish omega-3 fatty acid intakes decrease the breast cancer risk: a case-control study.
Kim J, Lim SY, Shin A, Sung MK, Ro J, Kang HS, Lee KS, Kim SW, Lee ES.
BMC Cancer. 2009 Jun 30;9:216.
PMID: 19566923
doi: 10.1186/1471-2407-9-216
Conclusion
These results suggest that high consumption of fatty fish is associated with a reduced risk for breast cancer, and that the intake of omega-3 fatty acids from fish is inversely associated with postmenopausal breast cancer risk
A comparison of egg consumption with other modifiable coronary heart disease lifestyle risk factors: a relative risk apportionment study. - Risk Anal. 2009 Mar;29(3):401-15. - Wiley InterScience :: Article :: HTML Full Text
A comparison of egg consumption with other modifiable coronary heart disease lifestyle risk factors: a relative risk apportionment study.
Barraj L, Tran N, Mink P.
Risk Anal. 2009 Mar;29(3):401-15. Epub 2008 Nov 4.
PMID: 19000074
DOI: 10.1111/j.1539-6924.2008.01149.x
Guidelines from the American Heart Association (AHA) recommend that healthy adults limit their intake of dietary cholesterol to less than 300 mg per day. Since a large egg contains about 71% of that amount, the AHA recommends restricting egg consumption unless dietary cholesterol intakes from other sources are limited. We applied a risk apportionment approach to estimate the contribution of egg consumption and other modifiable lifestyle risk factors (e.g., smoking, poor diet, minimal exercise, and alcohol intake) to coronary heart disease (CHD) risk at the population level. Specifically, we categorized the U.S. adult population ages 25+ into distinct risk groups based on the prevalence of modifiable lifestyle risk factors and applied an apportionment model, typically used to assess risk contribution at the individual level, to estimate the contribution of egg intake to CHD risk. Our analysis shows that the combination of modifiable lifestyle risk factors accounts for less than 40% of the population CHD mortality. For the majority of U.S. adults age 25+, consuming one egg a day accounts for <1% of CHD risk. Hence, focusing on decreasing egg intake as an approach to modify CHD risk would be expected to yield minimal results relative to changing other behaviors such as smoking and other dietary habits.
Meat, eggs, dairy products, and risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort -- Pala et al. 90 (3): 602 -- American Journal of Clinical Nutrition
Meat, eggs, dairy products, and risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.
Pala V, Krogh V, Berrino F, Sieri S, Grioni S, Tjønneland A, Olsen A, Jakobsen MU, Overvad K, Clavel-Chapelon F, Boutron-Ruault MC, Romieu I, Linseisen J, Rohrmann S, Boeing H, Steffen A, Trichopoulou A, Benetou V, Naska A, Vineis P, Tumino R, Panico S, Masala G, Agnoli C, Engeset D, Skeie G, Lund E, Ardanaz E, Navarro C, Sánchez MJ, Amiano P, Svatetz CA, Rodriguez L, Wirfält E, Manjer J, Lenner P, Hallmans G, Peeters PH, van Gils CH, Bueno-de-Mesquita HB, van Duijnhoven FJ, Key TJ, Spencer E, Bingham S, Khaw KT, Ferrari P, Byrnes G, Rinaldi S, Norat T, Michaud DS, Riboli E.
Am J Clin Nutr. 2009 Sep;90(3):602-12. Epub 2009 Jun 2.
PMID: 19491385
doi:10.3945/ajcn.2008.27173
Conclusions: We have not consistently identified intakes of meat, eggs, or dairy products as risk factors for breast cancer. Future studies should investigate the possible role of high-temperature cooking in the relation of red meat intake with breast cancer risk.
Meat and egg consumption and risk of breast cancer among Chinese women. - Cancer Causes Control. 2009 Jun 17. - SpringerLink - Journal Article
Meat and egg consumption and risk of breast cancer among Chinese women.
Zhang CX, Ho SC, Chen YM, Lin FY, Fu JH, Cheng SZ.
Cancer Causes Control. 2009 Jun 17. [Epub ahead of print]
PMID: 19533390
Conclusions This study suggested that processed meat intake was associated with a possible increased risk of breast cancer. There was no significant association between consumption of total and red meat, poultry, fish, or egg with breast cancer risk
Consumption of 2 and 4 egg yolks/d for 5 wk increases macular pigment concentrations in older adults with low macular pigment taking cholesterol-lowering statins -- Vishwanathan et al. 90 (5): 1272 -- American Journal of Clinical Nutrition
Consumption of 2 and 4 egg yolks/d for 5 wk increases macular pigment concentrations in older adults with low macular pigment taking cholesterol-lowering statins.
Vishwanathan R, Goodrow-Kotyla EF, Wooten BR, Wilson TA, Nicolosi RJ.
Am J Clin Nutr. 2009 Nov;90(5):1272-9. Epub 2009 Sep 16.
PMID: 19759170
Conclusions: Consumption of 4 egg yolks/d, and possibly of 2 egg yolks/d, for 5 wk benefited macular health in older adults with low MPOD. Serum HDL cholesterol increased without an increase in LDL cholesterol in this study population, most of whom were taking cholesterol-lowering statins.
Egg consumption, serum cholesterol, and cause-specific and all-cause mortality: the National Integrated Project for Prospective Observation of Non-communicable Disease and Its Trends in the Aged, 1980 (NIPPON DATA80) -- Nakamura et al. 80 (1): 58 -- Ameri
Egg consumption, serum cholesterol, and cause-specific and all-cause mortality: the National Integrated Project for Prospective Observation of Non-communicable Disease and Its Trends in the Aged, 1980 (NIPPON DATA80).
Nakamura Y, Okamura T, Tamaki S, Kadowaki T, Hayakawa T, Kita Y, Okayama A, Ueshima H; NIPPON DATA80 Research Group.
Am J Clin Nutr. 2004 Jul;80(1):58-63.
PMID: 15213028
Results: The subjects were categorized into 5 egg consumption groups on the basis of their responses to a questionnaire (≥2/d, 1/d, 1/2 d, 1–2/wk, and seldom). There were 69, 1396, 1667, 1742, and 315 women in each of the 5 groups, respectively. Age-adjusted total cholesterol (5.21, 5.04, 4.95, 4.91, and 4.92 mmol/L in the 5 egg consumption categories, respectively) was related to egg consumption (P < 0.0001, analysis of covariance). In women, unadjusted IHD mortality and all-cause mortality differed significantly between the groups [IHD mortality: 1.1, 0.5, 0.4, 0.5, and 2.0 per 1000 person-years, respectively (P = 0.008, chi-square test); all-cause mortality: 14.8, 8.0, 7.5, 7.5, and 14.5 per 1000 person-years, respectively (P < 0.0001, chi-square test)]. In men, egg consumption was not related to age-adjusted total cholesterol. Cox analysis found that, in women, all-cause mortality in the 1–2-eggs/wk group was significantly lower than that in the 1-egg/d group, whereas no such relations were noted in men.
Conclusion: Limiting egg consumption may have some health benefits, at least in women in geographic areas where egg consumption makes a relatively large contribution to total dietary cholesterol intake.
Egg consumption in relation to cardiovascular disease and mortality: the story gets more complex -- Eckel 87 (4): 799 -- American Journal of Clinical Nutrition
Egg consumption in relation to cardiovascular disease and mortality: the story gets more complex.
Eckel RH.
Am J Clin Nutr. 2008 Apr;87(4):799-800.
PMID: 1840069
Egg consumption in relation to cardiovascular disease and mortality: the Physicians' Health Study -- Djoussé and Gaziano 87 (4): 964 -- American Journal of Clinical Nutrition
Egg consumption in relation to cardiovascular disease and mortality: the Physicians' Health Study.
Djoussé L, Gaziano JM.
Am J Clin Nutr. 2008 Apr;87(4):964-9.
PMID: 18400720
Results: In an average follow-up of 20 y, 1550 new myocardial infarctions (MIs), 1342 incident strokes, and 5169 deaths occurred. Egg consumption was not associated with incident MI or stroke in a multivariate Cox regression. In contrast, adjusted hazard ratios (95% CI) for mortality were 1.0 (reference), 0.94 (0.87, 1.02), 1.03 (0.95, 1.11), 1.05 (0.93, 1.19), and 1.23 (1.11, 1.36) for the consumption of <1, 1, 2–4, 5–6, and ≥7 eggs/wk, respectively (P for trend < 0.0001). This association was stronger among diabetic subjects, in whom the risk of death in a comparison of the highest with the lowest category of egg consumption was twofold (hazard ratio: 2.01; 95% CI: 1.26, 3.20; P for interaction = 0.09).
Conclusions: Infrequent egg consumption does not seem to influence the risk of CVD in male physicians. In addition, egg consumption was positively related to mortality, more strongly so in diabetic subjects, in the study population.
JAMA -- A Prospective Study of Egg Consumption and Risk of Cardiovascular Disease in Men and Women, April 21, 1999, Hu et al. 281 (15): 1387
A prospective study of egg consumption and risk of cardiovascular disease in men and women.
Hu FB, Stampfer MJ, Rimm EB, Manson JE, Ascherio A, Colditz GA, Rosner BA, Spiegelman D, Speizer FE, Sacks FM, Hennekens CH, Willett WC.
JAMA. 1999 Apr 21;281(15):1387-94.
PMID: 10217054
Results We documented 866 incident cases of CHD and 258 incident cases of stroke in men during 8 years of follow-up and 939 incident cases of CHD and 563 incident cases of stroke in women during 14 years of follow-up. After adjustment for age, smoking, and other potential CHD risk factors, we found no evidence of an overall significant association between egg consumption and risk of CHD or stroke in either men or women. The relative risks (RRs) of CHD across categories of intake were less than 1 per week (1.0), 1 per week (1.06), 2 to 4 per week (1.12), 5 to 6 per week (0.90), and >=1 per day (1.08) (P for trend=.75) for men; and less than 1 per week (1.0), 1 per week (0.82), 2 to 4 per week (0.99), 5 to 6 per week (0.95), and >=1 per day (0.82) (P for trend=.95) for women. In subgroup analyses, higher egg consumption appeared to be associated with increased risk of CHD only among diabetic subjects (RR of CHD comparing more than 1 egg per day with less than 1 egg per week among diabetic men, 2.02 [95% confidence interval, 1.05-3.87; P for trend=.04], and among diabetic women, 1.49 [0.88-2.52; P for trend=.008]).
Conclusions These findings suggest that consumption of up to 1 egg per day is unlikely to have substantial overall impact on the risk of CHD or stroke among healthy men and women. The apparent increased risk of CHD associated with higher egg consumption among diabetic participants warrants further research.
Egg Consumption and Risk of Type 2 Diabetes in Men and Women — Diabetes Care
Egg consumption and risk of type 2 diabetes in men and women.
Djoussé L, Gaziano JM, Buring JE, Lee IM.
Diabetes Care. 2009 Feb;32(2):295-300. Epub 2008 Nov 18.
PMID: 1901777
doi: 10.2337/dc08-1271
RESULTS—During mean follow-up of 20.0 years in men and 11.7 years in women, 1,921 men and 2,112 women developed type 2 diabetes. Compared with no egg consumption, multivariable adjusted hazard ratios for type 2 diabetes were 1.09 (95% CI 0.87–1.37), 1.09 (0.88–1.34), 1.18 (0.95–1.45), 1.46 (1.14–1.86), and 1.58 (1.25–2.01) for consumption of <1, 1, 2–4, 5–6, and ≥7 eggs/week, respectively, in men (P for trend <0.0001). Corresponding multivariable hazard ratios for women were 1.06 (0.92–1.22), 0.97 (0.83–1.12), 1.19 (1.03–1.38), 1.18 (0.88–1.58), and 1.77 (1.28–2.43), respectively (P for trend <0.0001).
CONCLUSIONS—These data suggest that high levels of egg consumption (daily) are associated with an increased risk of type 2 diabetes in men and women. Confirmation of these findings in other populations is warranted.
Association Between Type of Dietary Fish and Seafood Intake and the Risk of Incident Type 2 Diabetes - Diabetes Care
Association between type of dietary fish and seafood intake and the risk of incident type 2 diabetes: the European prospective investigation of cancer (EPIC)-Norfolk cohort study.
Patel PS, Sharp SJ, Luben RN, Khaw KT, Bingham SA, Wareham NJ, Forouhi NG.
Diabetes Care. 2009 Oct;32(10):1857-63. Epub 2009 Jul 10.
PMID: 19592633
doi: 10.2337/dc09-0116
CONCLUSIONS 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.
In summary, we report that specific types of fish intake are differentially associated with the risk of diabetes. Total intake of both white fish and oily fish was associated with a lower risk of diabetes, reinforcing the public health message to consume fish regularly. Shellfish intake was associated with an increased risk of diabetes, which highlights the potential importance of seafood preparation and cooking methods. The increased risk of diabetes with shellfish intake requires further study.
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