Consumption of fish and vascular risk factors: A systematic review and meta-analysis of intervention studies

Alhassan, Abeer; Young, Julie; Lean, Michael E. J.; Lara, José

doi:10.1016/j.atherosclerosis.2017.09.028

Cited by 74 publications

(52 citation statements)

References 41 publications

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“…Additionally, neither high nor low fat dairy products seem to affect cardiovascular risk factors ( 129 ). Consumption of fatty fish resulted in significant improvements in TG and HDL cholesterol, whereas no effects were observed for TC, LDL cholesterol, DBP, SBP, FG, and CRP ( 130 ). Regarding red meat intake, a systematic review suggested that consumption of ≥0.5 servings/d of total red meat has no detrimental effect on blood lipids or blood pressure compared with lower red meat intakes ( 131 ).…”

Section: Discussionmentioning

confidence: 99%

Food groups and intermediate disease markers: a systematic review and network meta-analysis of randomized trials

Schwingshackl

Hoffmann

Iqbal

et al. 2018

The American Journal of Clinical Nutrition

108

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BackgroundIn previous meta-analyses of prospective observational studies, we investigated the association between food groups and risk of chronic disease.ObjectiveThe aim of the present network meta-analysis (NMA) was to assess the effects of these food groups on intermediate-disease markers across randomized intervention trials.DesignLiterature searches were performed until January 2018. The following inclusion criteria were defined a priori: 1) randomized trial (≥4 wk duration) comparing ≥2 of the following food groups: refined grains, whole grains, nuts, legumes, fruits and vegetables, eggs, dairy, fish, red meat, and sugar-sweetened beverages (SSBs); 2) LDL cholesterol and triacylglycerol (TG) were defined as primary outcomes; total cholesterol, HDL cholesterol, fasting glucose, glycated hemoglobin, homeostasis model assessment insulin resistance, systolic and diastolic blood pressure, and C-reactive protein were defined as secondary outcomes. For each outcome, a random NMA was performed, and for the ranking, the surface under the cumulative ranking curves (SUCRA) was determined.ResultsA total of 66 randomized trials (86 reports) comparing 10 food groups and enrolling 3595 participants was identified. Nuts were ranked as the best food group at reducing LDL cholesterol (SUCRA: 93%), followed by legumes (85%) and whole grains (70%). For reducing TG, fish (97%) was ranked best, followed by nuts (78%) and red meat (72%). However, these findings are limited by the low quality of the evidence. When combining all 10 outcomes, the highest SUCRA values were found for nuts (66%), legumes (62%), and whole grains (62%), whereas SSBs performed worst (29%).ConclusionThe present NMA provides evidence that increased intake of nuts, legumes, and whole grains is more effective at improving metabolic health than other food groups. For the credibility of diet-disease relations, high-quality randomized trials focusing on well-established intermediate-disease markers could play an important role. This systematic review was registered at PROSPERO (www.crd.york.ac.uk/PROSPERO) as CRD42018086753.

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Section: Discussionmentioning

confidence: 99%

Food groups and intermediate disease markers: a systematic review and network meta-analysis of randomized trials

Schwingshackl

Hoffmann

Iqbal

et al. 2018

The American Journal of Clinical Nutrition

108

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“…KEYWORDS confocal laser scanning microscopy, fat content, growth morphology, Listeria monocytogenes, microcolony size I n recent years, global fish product consumption has increased significantly (1)(2)(3). Fish products are known to be beneficial for human health, being an important source of high-quality proteins, vitamins, minerals, and omega-3 fatty acids (4)(5)(6). However, contamination with foodborne pathogens is common in fish products, as illustrated by the percentage of foodborne outbreaks caused by products of this food category, e.g., 5.4% in 2016 (7).…”

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confidence: 99%

Food Microstructure and Fat Content Affect Growth Morphology, Growth Kinetics, and Preferred Phase for Cell Growth of Listeria monocytogenes in Fish-Based Model Systems

Verheyen

Govaert

et al. 2019

Appl Environ Microbiol

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Food microstructure significantly affects microbial growth dynamics, but knowledge concerning the exact influencing mechanisms at a microscopic scale is limited. The food microstructural influence on Listeria monocytogenes (green fluorescent protein strain) growth at 10°C in fish-based food model systems was investigated by confocal laser scanning microscopy. The model systems had different microstructures, i.e., liquid, xanthan (high-viscosity liquid), aqueous gel, and emulsion and gelled emulsion systems varying in fat content. Bacteria grew as single cells, small aggregates, and microcolonies of different sizes (based on colony radii [size I, 1.5 to 5.0 μm; size II, 5.0 to 10.0 μm; size III, 10.0 to 15.0 μm; and size IV, ≥15 μm]). In the liquid, small aggregates and size I microcolonies were predominantly present, while size II and III microcolonies were predominant in the xanthan and aqueous gel. Cells in the emulsions and gelled emulsions grew in the aqueous phase and on the fat-water interface. A microbial adhesion to solvent assay demonstrated limited bacterial nonpolar solvent affinities, implying that this behavior was probably not caused by cell surface hydrophobicity. In systems containing 1 and 5% fat, the largest cell volume was mainly represented by size I and II microcolonies, while at 10 and 20% fat a few size IV microcolonies comprised nearly the total cell volume. Microscopic results (concerning, e.g., growth morphology, microcolony size, intercolony distances, and the preferred phase for growth) were related to previously obtained macroscopic growth dynamics in the model systems for an L. monocytogenes strain cocktail, leading to more substantiated explanations for the influence of food microstructural aspects on lag phase duration and growth rate. IMPORTANCE Listeria monocytogenes is one of the most hazardous foodborne pathogens due to the high fatality rate of the disease (i.e., listeriosis). In this study, the growth behavior of L. monocytogenes was investigated at a microscopic scale in food model systems that mimic processed fish products (e.g., fish paté and fish soup), and the results were related to macroscopic growth parameters. Many studies have previously focused on the food microstructural influence on microbial growth. The novelty of this work lies in (i) the microscopic investigation of products with a complex composition and/or structure using confocal laser scanning microscopy and (ii) the direct link to the macroscopic level. Growth behavior (i.e., concerning bacterial growth morphology and preferred phase for growth) was more complex than assumed in common macroscopic studies. Consequently, the effectiveness of industrial antimicrobial food preservation technologies (e.g., thermal processing) might be overestimated for certain products, which may have critical food safety implications.

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“…Moreover, several studies have found either that meat intake has no association with mortality/morbidity, or that meat restriction is association with various negative health outcomes (e.g., Key et al, 2009;Burkert et al, 2014;Kwok et al, 2014;Lippi et al, 2015;Hur et al, 2018;Iguacel et al, 2018;Yen et al, 2018). As another example of conflicting information, the epidemiological association pointing to a potential role of the meat nutrient L-carnitine in atherosclerosis via trimethylamine N-oxide (TMAO) formation (Koeth et al, 2013), is contradicted by intervention studies (Samulak et al, 2019) and epidemiological data showing that fish intake, being by orders of magnitude the largest supplier of TMAO (Zhang et al, 1999), improves triglycerides and HDL levels (Alhassan et al, 2017).…”

Section: A Scientific Assessment Should Not Overlook Conflicting Datamentioning

confidence: 99%

Should dietary guidelines recommend low red meat intake?

Leroy

Cofnas

2019

Critical Reviews in Food Science and Nutrition

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Mainstream dietary recommendations now commonly advise people to minimize the intake of red meat for health and environmental reasons. Most recently, a major report issued by the EAT-Lancet Commission recommended a planetary reference diet mostly based on plants and with no or very low (14 g/d) consumption of red meat. We argue that claims about the health dangers of red meat are not only improbable in the light of our evolutionary history, they are far from being supported by robust scientific evidence.

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Consumption of fish and vascular risk factors: A systematic review and meta-analysis of intervention studies

Abstract: This study showed that there is evidence indicating that consuming oily fish led to significant improvements in two important biomarkers of cardiovascular risk, such as triglycerides and HDL levels. These results strongly support the important role for oily fish as part of a healthy diet.

Cited by 74 publications

References 41 publications

Food groups and intermediate disease markers: a systematic review and network meta-analysis of randomized trials

Food groups and intermediate disease markers: a systematic review and network meta-analysis of randomized trials

Food Microstructure and Fat Content Affect Growth Morphology, Growth Kinetics, and Preferred Phase for Cell Growth of Listeria monocytogenes in Fish-Based Model Systems

Should dietary guidelines recommend low red meat intake?

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