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Nutrition and Nursing Practice
Published in Gia Merlo, Kathy Berra, Lifestyle Nursing, 2023
Deborah Chielli, Caroline Trapp, Cody Stubbe, Tammy Robertson, Gia Merlo
Many of us were taught that there is one diet for patients with heart disease (low-fat), another for diabetes (low-sugar), and yet another for certain types of cancer (high-fiber). This long-standing thinking has made the task of nutritional counseling complicated and often riddled with misinformation. Multiple studies have demonstrated that a specific healthful diet can effectively reduce risk of key chronic diseases. A landmark study in Germany, the European Prospective Investigation Into Cancer and Nutrition-Potsdam (Ford et al., 2009), found that four healthy lifestyle patterns were correlated with a significant reduction in risk of key chronic diseases, including the number one and number two causes of death, cardiovascular disease and cancer, as well as diabetes. The incidence of these chronic diseases, according to the GBD (Vos et al., 2017; Liu et al., 2020), increased by 102.9% in the 17 years from 1990 to 2017. The four healthy lifestyle factors were diet (high fruit, vegetable, whole-grain bread, and low meat), physical activity (3½ hours/week), not being obese (BMI lower than 30), and not having smoked. In fact, a dose–response relationship showed that the greater the number of an individual’s healthy lifestyle factors, the lower the risk of developing one of these major chronic diseases (Ford et al., 2009).
Optimal Nutrition for Women
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kayli Anderson, Kaitlyn Pauly, Debra Shapiro, Vera Dubovoy
Another large key study, the European Prospective Investigation into Cancer and Nutrition (EPIC) study, found that the overall incidence of all cancers was lower in vegetarians than in meat eaters, and vegans and lacto-ovo vegetarians (vegetarians who include dairy and eggs) have 32% less chance of developing cardiovascular disease than even health conscious meat or fish eaters.69
Investigating links between diet and health outcomes
Published in Geoffrey P. Webb, Nutrition, 2019
A number of famous cohort studies have recruited very large samples and have followed these subjects for decades. The Framingham study based in the town of that name in Massachusetts, the USA, started in 1948 with an initial sample of 5000 adults. The Nurses Health Study was started in 1976 and 120,000 married American female nurses were recruited and asked to fill in a lifestyle questionnaire and this was initially aimed at investigating the possible adverse effects of oral contraceptive use. Both studies are still ongoing and have been widened to include additional measurements and new cohorts over the years. The European Prospective Investigation into Cancer and Nutrition (EPIC) recorded detailed information about diet and lifestyle, physical measurements and collected and analysed blood samples from well over 500,000 people living in 23 separate locations in 10 different European countries. These dietary and lifestyle characteristics were then related to the subsequent risk of developing cancer. These cohort studies and others like them have identified or confirmed many associations between aspects of lifestyle and diet and disease risk.
Dietary Intake and Cancer in Sub-Saharan Africa: A Critical Review of Epidemiological Studies
Published in Nutrition and Cancer, 2022
Galya Bigman, Linda Otieno, Sally N. Adebamowo, Clement Adebamowo
Diet is an established risk factor for certain cancer development that can be modified and prevent up to 30–50% of all cancer cases (1). This estimation was derived chiefly from nutritional epidemiologic studies conducted on Western populations from Europe and North American countries (2–4). The European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, which involved 13 European countries (2, 3) and the Nurses’ Health Study (4, 5) from the United States (US) are some of the examples of large cohorts that provided ample evidence on the diet cancer associations. Indeed, data from various large cohorts along with meta-analytic studies further our understanding of diet-cancer relations, which were then translated into nutritional recommendations and guidelines aiming to improve public health and reducing risks for cancers and other chronic diseases (6, 7).
Higher Fruits and Vegetables Consumption Is not Associated with Risk of Breast Cancer in Iranian Women
Published in Nutrition and Cancer, 2022
Maryam Safabakhsh, Sakineh Shab-Bidar, Hossein Imani
Numerous epidemiological studies examined the association of FVs intake and BC risk with inconsistent results (7, 13–17). Previously, a meta-analysis of 15 prospective cohort studies suggested an inverse association between fruits consumption and the risk of BC (7) while European Prospective Investigation into Cancer and Nutrition (EPIC) cohort study found that fruits intake was not significantly linked to changed BC risk (13). Nonetheless, they proposed that higher vegetables intake was accompanied with lower BC risk, particularly hormone receptor-negative BC (13). In contrast, the prospective Nurses’ Health Study (NHS) cohort study of 100,643 women observed no significant relationship between vegetables consumption and risk of any BC subtypes. But an adverse association of fruits consumption with risk of only human epidermal growth factor receptor 2 (Her2)-type BC was observed (14).
Role of Heme Iron in the Association Between Red Meat Consumption and Colorectal Cancer
Published in Nutrition and Cancer, 2018
Arianna Sasso, Giovanni Latella
The studies that have led to this pronouncement date back to well before 2015. Indeed, in the early '90s epidemiologists at Harvard University had noted that daily consumers of pork, beef, or sheep had an approximately threefold higher risk of developing bowel cancer compared to those who ate red meat less than once a month (6,7). In 2005, the European Prospective Investigation Into Cancer and Nutrition (EPIC), which had followed 500,000 individuals from 10 European countries since the early '90s, confirmed the association, which was more marked for processed meat, and reported that habitual consumers were at a 20–30% higher risk compared to nonconsumers or occasional consumers. According to the study, daily consumption of 200 g of red meat, fresh or preserved, doubled the risk of developing CRC compared to occasional consumption (8). In 2007, a systematic review of all studies on nutrition and cancer by the World Cancer Research Fund International (WCRF) concluded that there was strong evidence for the notion that consumption of red and processed meat increases the risk of bowel cancer (9). In 2011, a WCRF update warned that subsequent studies strengthened the evidence of carcinogenicity for the intestine (10).