Zat Gizi Eka Roshifita Rizqi, S.Gz, MPH Prodi S1 Gizi FIK Universitas Pahlawan Tuanku Tambusai 2022 2 Pangan dan Kesehatan Zat Gizi
3 FRUIT AND VEGETABLE INTAKE AND THE RISK OF 1 MAJOR CHRONIC DISEASES Let’s start with the first set of slides
https://doi.org/10.7203/metode.11.16205 High consumption of fruit and vegetables is one of the most usual recommendations for a healthy diet to reduce the risk of cancer and cardiovascular disease (CVD), which are the two most common chronic diseases worldwide
These recommendations are based on hundreds of
epidemiological studies, although the strength and shape of the dose-response relationships between fruit and vegetables intake and the risk of these diseases is still uncertain
5 For fruit and vegetables combined, the summary relative risks (RRs) per 200 g/day was : 0.92 for coronary heart disease, 0.84 for stroke, 0.90 for CVD, 0.97 for total cancer, and 0.90 for all-cause mortality
For fruits and vegetables combined the lowest risk
was observed at intake doses of 550–600 g/day (7– 7.5 serving/day) for total cancer, with little evidence of further risk reductions at higher intakes
6 For coronary disease, stroke, CVD, and all-cause mortality the lowest risk was observed at 800 g/day (10 serving/ day)
7 8 DISEASES RELATED TO SUGARSWEETENED 2 BEVERAGE CONSUMPTION Let’s start with the second set of slides
https://doi.org/10.7203/metode.11.16205 Sugar-sweetened beverages (SSBs) are the single largest source of added sugar and a top source of energy intake in the U.S. diet, as well as in most countries worldwide
10 A recent published systematic review of randomized control trials and prospective studies have provided sufficient evidence (Hu, 2013) to conclude that high intake of SSBs is causally associated with obesity in adults, children, and adolescents, and to demonstrate a direct dose-response relationship between SSBs consumption and long-term weight gain and risk of T2D
In 2010, a total of 184,000 deaths globally-
representing 5.3 % of all diabetes death, 0.4 % of BMI-related CVD deaths, and 0.3 % of all BMI- related cancer deaths – were attributed to SSB consumption
11 A 72.3 % of these deaths (n=133,000) were due to T2D, 24.2 % (n=45,000) to CVD, and 3.5 % (n=6,450) to BMI-related cancers
About 75 % of all deaths attributable to SSB
consumption occurred in low-and middle-income countries and 24 % in high- income countries.
Proportional mortality due to SSB intake ranged from
<1 % in Japanese older than 65 years to 30 % in Mexicans younger than 45 years
12 CARCINOGENICITY OF RED AND PROCESSED MEAT 3 CONSUMPTION Let’s start with the third set of slides
https://doi.org/10.7203/metode.11.16205 14 Currently, there is a lot of controversy regarding the dietary recommendations on red and processed meat consumption.
On one hand, red and processed meats are a good
source of high biological-value proteins and important micronutrients such as B vitamins, iron (both free iron and haem iron), and zinc.
On the other hand, they contain saturated fat and
cholesterol that are well-known risk factors of CVDs.
15 Moreover, processing and cooking red meat can generate several established carcinogenic chemicals, such as N-nitroso-compounds, aromatic amines, and polycyclic aromatic hydrocarbons
The group of experts evaluated more than 800
epidemiological studies from several continents with heterogeneous populations The study shows that vast majority of epidemiological evidence was related to colorectal cancer
16 A dose-response meta-analysis showed a 12 % higher risk (95 % CI, 1.05–1.31) per 100 g/ day of red meat and an 18 % increased risk (95 % CI, 1.10– 1.28) per 50 g per day of processed meat (Vieira et al., 2017)
Thus, the panel of experts classified the
consumption of red meat as «probably carcinogenic to humans» and the intake of processed meat as «carcinogenic to humans» on the basis of the sufficient evidence existing mostly for colorectal cancer
17 However, in 2019 a systematic review has concluded that the scientific evidence of these recommendations was low (Johnston et al., 2019)
Although there is discrepancy in the certainty of the
evidence, the results of the meta-analyses conducted by both groups of experts are identical: red and processed meats are associated with a higher risk of colorectal cancer
18 Thus, the recommendation should be to limit the consumption of red meat and processed meat to no more than three and one portions per week, respectively; in order to improve both human health and environmental sustainability
19 PRIMARY PREVENTION OF CARDIOVASCULAR DISEASE WITH A MEDITERRANEAN 4 DIET Let’s start with the fourth set of slides
https://doi.org/10.7203/metode.11.16205 The traditional Mediterranean diet (MD) is characterized by a high intake of fruit, vegetables, nuts, legumes, olive oil, and cereals; a moderate intake of fish, eggs, and poultry; a low intake of dairy products, red and processed meats, and sweets; and wine in moderation, consumed mainly with meals
21 22 Over the last few decades, it has been promoted worldwide as one of the healthiest dietary patterns and has been reported to be consistently beneficial with respect to chronic diseases and longevity (Galbete et al., 2018).
However, most of these findings were concluded
from observational studies
23 24 Thanks! Any questions? You can find me at: ekaroshifita@universitaspahlawan.ac.id
25 Credits Special thanks to all the people who made and released these awesome resources for free: ▸ Presentation template by SlidesCarnival ▸ Photographs by Unsplash
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Dietary Risk Factors Associated With Development of Gastric Cancer in Nepal. a Hospital-base Case-control Study - Shah, SK - Gastroenterology Research and Practice - 2020
Development, Quality Characteristics and Consumer Testing of Pie Utilizing Pili Pulp (Canarium Ovatum), Saba Banana (Musa Balbisiana) and Young Coconut Meat (Cocos Nucifera L)
