Association Between Alcohol Intake and Overweight and Obesity: A Systematic Review and Dose-Response Meta-Analysis of 127 Observational Studies

2020 ◽  
Author(s):  
Mahdieh Golzarand ◽  
Asma Salari-Moghaddam ◽  
Parvin Mirmiran
Keyword(s):  
Systematic Review ◽  
Dose Response ◽  
Observational Studies ◽  
Alcohol Intake ◽  
Meta Analysis ◽  
Overweight And Obesity

scholarly journals Dietary and circulating vitamin C, vitamin E, β-carotene and risk of total cardiovascular mortality: a systematic review and dose–response meta-analysis of prospective observational studies

2019 ◽  
Vol 22 (10) ◽  
pp. 1872-1887 ◽  
Author(s):  
Ahmad Jayedi ◽  
Ali Rashidy-Pour ◽  
Mohammad Parohan ◽  
Mahdieh Sadat Zargar ◽  
Sakineh Shab-Bidar
Keyword(s):  
Systematic Review ◽  
Vitamin E ◽  
Vitamin C ◽  
Dose Response ◽  
Observational Studies ◽  
Meta Analysis ◽  
Dietary Intakes ◽  
Relative Risks ◽  
Β Carotene ◽  
Cvd Mortality

AbstractObjectiveThe present review aimed to quantify the association of dietary intake and circulating concentration of major dietary antioxidants with risk of total CVD mortality.DesignSystematic review and meta-analysis.SettingSystematic search in PubMed and Scopus, up to October 2017.ParticipantsProspective observational studies reporting risk estimates of CVD mortality across three or more categories of dietary intakes and/or circulating concentrations of vitamin C, vitamin E and β-carotene were included. A random-effects meta-analysis was conducted.ResultsA total of fifteen prospective cohort studies and three prospective evaluations within interventional studies (320 548 participants and 16 974 cases) were analysed. The relative risks of CVD mortality for the highest v. the lowest category of antioxidant intakes were as follows: vitamin C, 0·79 (95 % CI 0·68, 0·89; I2=46 %, n 10); vitamin E, 0·91 (95 % CI 0·79, 1·03; I2=51 %, n 8); β-carotene, 0·89 (95 % CI 0·73, 1·05; I2=34 %, n 4). The relative risks for circulating concentrations were: vitamin C, 0·60 (95 % CI 0·42, 0·78; I2=65 %, n 6); α-tocopherol, 0·82 (95 % CI 0·76, 0·88; I2=0 %, n 5); β-carotene, 0·68 (95 % CI 0·52, 0·83; I2=50 %, n 6). Dose–response meta-analyses demonstrated that the circulating biomarkers of antioxidants were more strongly associated with risk of CVD mortality than dietary intakes.ConclusionsThe present meta-analysis demonstrates that higher vitamin C intake and higher circulating concentrations of vitamin C, vitamin E and β-carotene are associated with a lower risk of CVD mortality.

Alcohol intake and risk of nonmelanoma skin cancer: a systematic review and dose–response meta‐analysis

2017 ◽  
Vol 177 (3) ◽  
pp. 696-707 ◽  
Author(s):  
H. Yen ◽  
A. Dhana ◽  
J.‐P. Okhovat ◽  
A. Qureshi ◽  
N. Keum ◽  
...  
Keyword(s):  
Systematic Review ◽  
Skin Cancer ◽  
Dose Response ◽  
Alcohol Intake ◽  
Meta Analysis ◽  
Nonmelanoma Skin Cancer

scholarly journals Association between green tea intake and risk of gastric cancer: a systematic review and dose–response meta-analysis of observational studies

2017 ◽  
Vol 20 (17) ◽  
pp. 3183-3192 ◽  
Author(s):  
Yanhong Huang ◽  
Hongru Chen ◽  
Liang Zhou ◽  
Gaoming Li ◽  
Dali Yi ◽  
...  
Keyword(s):  
Gastric Cancer ◽  
Systematic Review ◽  
High Temperature ◽  
Relative Risk ◽  
Green Tea ◽  
Dose Response ◽  
Observational Studies ◽  
Meta Analysis ◽  
Case Control ◽  
Case Control Studies

AbstractObjectiveTo examine and quantify the potential dose–response relationship between green tea intake and the risk of gastric cancer.DesignWe searched PubMed, EMBASE, Web of Science, CBM, CNKI and VIP up to December 2015 without language restrictions.SettingA systematic review and dose–response meta-analysis of observational studies.SubjectsFive cohort studies and eight case–control studies.ResultsCompared with the lowest level of green tea intake, the pooled relative risk (95 % CI) of gastric cancer was 1·05 (0·90, 1·21, I2=20·3 %) for the cohort studies and the pooled OR (95 % CI) was 0·84 (0·74, 0·95, I2=48·3 %) for the case–control studies. The pooled relative risk of gastric cancer was 0·79 (0·63, 0·97, I2=63·8 %) for intake of 6 cups green tea/d, 0·59 (0·42, 0·82, I2=1·0 %) for 25 years of green tea intake and 7·60 (1·67, 34·60, I2=86·5 %) for drinking very hot green tea.ConclusionsDrinking green tea has a certain preventive effect on reducing the risk of gastric cancer, particularly for long-term and high-dose consumption. Drinking too high-temperature green tea may increase the risk of gastric cancer, but it is still unclear whether high-temperature green tea is a risk factor for gastric cancer. Further studies should be performed to obtain more detailed results, including other gastric cancer risk factors such as smoking and alcohol consumption and the dose of the effective components in green tea, to provide more reliable evidence-based medical references for the relationship between green tea and gastric cancer.

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