2019
DOI: 10.1093/advances/nmy092
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Food Groups and Risk of Overweight, Obesity, and Weight Gain: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies

Abstract: This meta-analysis summarizes the evidence of a prospective association between the intake of foods [whole grains, refined grains, vegetables, fruit, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages (SSBs)] and risk of general overweight/obesity, abdominal obesity, and weight gain. PubMed and Web of Science were searched for prospective observational studies until August 2018. Summary RRs and 95% CIs were estimated from 43 reports for the highest compared with the lowes… Show more

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Cited by 280 publications
(277 citation statements)
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“…In addition, vegetables are characterized by many other nutrients, including dietary fibre, potassium, vitamin A, vitamin C, vitamin K, copper, magnesium, vitamin E, vitamin B6, folate, iron, thiamine, niacin, and choline (Delgado, Vaz‐Almeida, & Parisi, ). In several dose–response meta‐analyses of prospective observational studies, a higher consumption of vegetables has been associated with lower risk of all‐cause mortality, CHD, stroke, heart failure, Type 2 diabetes, CRC, and adiposity (Bechthold et al, ; Schlesinger et al, ; Schwingshackl, Hoffmann, Lampousi, et al, ; Schwingshackl, Schwedhelm, et al, ; Schwingshackl, Schwedhelm, Hoffmann, Lampousi, et al, ).…”
Section: Key Beneficial Components/ingredientsmentioning
confidence: 99%
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“…In addition, vegetables are characterized by many other nutrients, including dietary fibre, potassium, vitamin A, vitamin C, vitamin K, copper, magnesium, vitamin E, vitamin B6, folate, iron, thiamine, niacin, and choline (Delgado, Vaz‐Almeida, & Parisi, ). In several dose–response meta‐analyses of prospective observational studies, a higher consumption of vegetables has been associated with lower risk of all‐cause mortality, CHD, stroke, heart failure, Type 2 diabetes, CRC, and adiposity (Bechthold et al, ; Schlesinger et al, ; Schwingshackl, Hoffmann, Lampousi, et al, ; Schwingshackl, Schwedhelm, et al, ; Schwingshackl, Schwedhelm, Hoffmann, Lampousi, et al, ).…”
Section: Key Beneficial Components/ingredientsmentioning
confidence: 99%
“…Nuts are a rich source of monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) including linoleic and linolenic acid, phenols, flavonoids, isoflavonoids, phytosterols and phytic acid, vitamin E, vitamin B2, folate, and fibre as well as minerals and trace elements such as magnesium, phosphorus, potassium, copper, and selenium (Delgado et al, ). In dose–response meta‐analyses of prospective observational studies, nut consumption has been associated with lower risk of all‐cause mortality, CHD, hypertension, and adiposity (Bechthold et al, ; Schlesinger et al, ; Schwingshackl, Schwedhelm, Hoffmann, Knuppel, et al, ; Schwingshackl, Schwedhelm, Hoffmann, Lampousi, et al, ). In meta‐analyses of RCTs, higher nuts intake showed beneficial effects on total cholesterol, LDL‐C, triacylglycerols (TG), SBP, FG, and glycosylated haemoglobin (HbA1c; Schwingshackl, Schlesinger, et al, ).…”
Section: Key Beneficial Components/ingredientsmentioning
confidence: 99%
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