Numerous studies over several decades suggest that following the Mediterranean diet (MedDiet) can reduce the risk of cardiovascular disease and cancer, and improve cognitive health. However, there ...are inconsistencies among methods used for evaluating and defining the MedDiet. Through a review of the literature, we aimed to quantitatively define the MedDiet by food groups and nutrients. Databases PubMed, MEDLINE, Science Direct, Academic Search Premier and the University of South Australia Library Catalogue were searched. Articles were included if they defined the MedDiet in at least two of the following ways: (1) general descriptive definitions; (2) diet pyramids/numbers of servings of key foods; (3) grams of key foods/food groups; and (4) nutrient and flavonoid content. Quantity of key foods and nutrient content was recorded and the mean was calculated. The MedDiet contained three to nine serves of vegetables, half to two serves of fruit, one to 13 serves of cereals and up to eight serves of olive oil daily. It contained approximately 9300 kJ, 37% as total fat, 18% as monounsaturated and 9% as saturated, and 33 g of fibre per day. Our results provide a defined nutrient content and range of servings for the MedDiet based on past and current literature. More detailed reporting amongst studies could refine the definition further.
There is robust evidence linking diet and physical activity to major public health concerns such as cardiovascular diseases, type 2 diabetes, and osteoporosis. Dietary habits of children and ...adolescents are frequently discussed in health policy debates due to their modifiability, making them viable targets for prevention and health promotion initiatives. This study aimed to assess the dietary habits of 14–15-year-old Faroese adolescents using an online 24 h recall tool, examining their intake relative to public recommendations and exploring associations with health behaviour and wellbeing. A total of 78 participants (45 girls, 33 boys), with a mean age of 14.3 years, recorded their food intake and completed a questionnaire. Results indicated a higher intake of saturated fats and sugar and a lower intake of dietary fibre, n-3 fatty acids, fruits, and vegetables compared to recommendations. Healthier food intake was associated with better health behaviour and wellbeing. This very first study of Faroese adolescents’ overall diet underscores the need for health-promoting interventions, and suggests the feasibility of using an online 24 h recall tool for dietary assessment in this age group, albeit with necessary adjustments for Faroese language and traditional foods.
Hepcidin is a regulator of iron metabolism. Diet affects the body’s iron status, but how it influences hepcidin concentrations and the risk of gestational iron-deficiency anemia (IDA) remains ...unclear. We investigated relationships of food and nutrient intake with serum hepcidin levels in relation to the iron status at a population scale. A retrospective cross-sectional study was conducted based on data obtained from the Nationwide Nutrition and Health Survey in pregnant women, Taiwan (2017~2020). In total, 1430 pregnant women aged 20~45 years with a singleton pregnancy were included. Data from blood biochemistry, 24-h dietary recall, and a food frequency questionnaire were collected during a prenatal checkup. Adjusted multivariate linear and logistic regression analyses were employed to measure the beta coefficient (ß) and 95% confidence interval (CI) of serum hepcidin and the odds ratio (OR) of IDA. In IDA women, serum hepcidin levels were positively correlated with the intake frequency of Chinese dim sum and related foods (β = 0.037 (95% CI = 0.015~0.058), p = 0.001) and dark leafy vegetables (β = 0.013 (0.001~0.025), p = 0.040), but they were negatively correlated with noodles and related products (β = −0.022 (−0.043~−0.001), p = 0.038). An adjusted multivariate logistic regression analysis showed that dietary protein OR: 0.990 (0.981~1.000), p = 0.041, total fiber OR: 0.975 (0.953~0.998), p = 0.031, and rice/rice porridge OR: 1.007 (1.00~1.014), p = 0.041 predicted gestational IDA. Total carbohydrates OR: 1.003 (1.000~1.006), p = 0.036, proteins OR: 0.992 (0.985~0.999), p = 0.028, gourds/shoots/root vegetables OR: 1.007 (0.092~1.010), p = 0.005, and to a lesser extent, savory and sweet glutinous rice products OR: 0.069 (0.937~1.002), p = 0.067 and dark leafy vegetables OR: 1.005 (0.999~1.011), p = 0.088 predicted IDA. The risk of IDA due to vegetable consumption decreased with an increasing vitamin C intake (p for trend = 0.024). Carbohydrates and vegetables may affect the gestational iron status through influencing hepcidin levels. Vitamin C may lower the risk of gestational IDA due to high vegetable consumption.
Some dietary factors could be involved as cofactors in cervical carcinogenesis, but evidence is inconclusive. There are no data about the effect of fruits and vegetables intake (F&V) on cervical ...cancer from cohort studies. We examined the association between the intake of F&V and selected nutrients and the incidence of carcinoma in situ (CIS) and invasive squamous cervical cancer (ISC) in a prospective study of 299,649 women, participating in the European Prospective Investigation into Cancer and Nutrition study. Cox proportional hazard models were used to estimate adjusted hazard ratios (HRs) and 95% confidence intervals (95% CI). A calibration study was used to control measurement errors in the dietary questionnaire. After a mean of 9 years of follow‐up, 253 ISC and 817 CIS cases were diagnosed. In the calibrated model, we observed a statistically significant inverse association of ISC with a daily increase in intake of 100 g of total fruits (HR 0.83; 95% CI 0.72–0.98) and a statistically nonsignificant inverse association with a daily increase in intake of 100 g of total vegetables (HR 0.85: 95% CI 0.65–1.10). Statistically nonsignificant inverse associations were also observed for leafy vegetables, root vegetables, garlic and onions, citrus fruits, vitamin C, vitamin E and retinol for ISC. No association was found regarding beta‐carotene, vitamin D and folic acid for ISC. None of the dietary factors examined was associated with CIS. Our study suggests a possible protective role of fruit intake and other dietary factors on ISC that need to be confirmed on a larger number of ISC cases.
Objective: To examine reproducibility of assessed intake of foods and nutrients according to a semi-quantitative food frequency questionnaire (SQFFQ) in Japanese female dietitians. Subjects and ...Methods: An SQFFQ was self-administered to 106 (21 male and 85 female) Japanese dietitians in Aichi prefecture in autumn 1996 and the same questionnaire was repeated in autumn 1997. Reproducibility was evaluated in terms of consumption of 15 foods and energy and 30 macroand micro-nutrients based on the SQFFQ from 84 Japanese female dietitians. Results: For intake of foods, Pearson's correlation coefficients (CCs) with log-transformation and energy adjustment (minimum median maximum) ranged from 0.35 (beverages) - 0.61 - 0.71 (dairy products). ANOVA intraclass correlation coefficients (ICCs) with log-transformation and energy adjustment ranged from 0.49 (beverages) - 0.74 - 0.82 (dairy products). Spearman's rank CCs with energy adjustment ranged from 0.43 (confectionery) - 0.57 - 0.76 (dairy products). Weighted kappa statistics with energy adjustment ranged from 0.34 (confectionery) - 0.49 - 0.71 (dairy products). For consumption of nutrients, Pearson's CCs with log-transformation and energy adjustment ranged from 0.23 (zinc) - 0.55 - 0.74 (insoluble dietary fiber). ANOVA ICCs with log- transformation and energy adjustment ranged from 0.37 (zinc) - 0.70 - 0.84 (insoluble dietary fiber). Spearman's rank CCs with energy adjustment ranged from 0.25 (zinc) - 0.56 - 0.74 (magnesium). Weighted kappa statistics with energy adjustment ranged from 0.25 (zinc) - 0.50 - 0.68 (insoluble dietary fiber). Conclusions: Substantially high reproducibility of consumption of foods and nutrients was attained from an SQFFQ self-administered to Japanese female dietitians. J Epidemiol, 2002 ; 12: 45-53
Dietary factors are estimated to account for approximately 30% of cancer deaths in the United States. According to a WHO/FAO report in 2003 based on a review of published epidemiological studies, ...convincing evidence linking diet-related factors and cancer is available for the following associations: physical activity (colorectal cancer), overweight/obesity (cancers of esophagus , colorectum, breast , endometrium and kidney), alcohol (cancers of oral cavity, pharynx, esophagus, liver and breast), aflatoxin (liver) and Chinese-style salted fish (nasopharyngeal cancer). Fruits and vegetables (cancers of oral cavity, esophagus, stomach and colorectum) and physical activity (breast cancer) probably reduce the risk, while preserved and red meat (colorectal cancer), salt-preserved foods and high salt intake (stomach cancer) and very hot drinks and foods (cancers of oral cavity, pharynx and esophagus) probably increase the risk. Since these evidences are mainly based on epidemiological studies in Western countries, more evidence from studies in Japan is essential to establish appropriate recommendations for reducing the risk of developing cancer among Japanese. Recent information from the Japan Public Health Centerbased prospective study (JPHC Study), on-going population-based cohort study in 11 areas nationwide, is providing evidence for the association between dietary factors and the risk of gastric and breast cancers.
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