Green leafy vegetable and lutein intake and multiple health outcomes
Li N, Wu X, Zhuang W, Xia L, Chen Y, Wang Y, Wu C, Rao Z, Du L, Zhao R, Yi M, Wan Q, Zhou Y
Food chemistry · 35 citas
Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Natural Science Foundation of China
- Subvenciones
- National Natural Science Foundation of China (30901427)
Según 1 financiador declarado.
Publicación
- Publicado
- 2021-05-18 · Food Chem · vol. 360 · pág. 130145
- Editorial
- Elsevier BV
- Citado
- 57 citas · más que el 98% de estudios similares · 7.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 40 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Phytochemicals and Antioxidant Activities · Antioxidant Activity and Oxidative Stress
- Palabras clave
- leafy vegetables, lutein, dietary intake, all-cause mortality, coronary artery disease, stroke, cardiovascular disease, cancer risk, age-related macular degeneration, senile cataract, esophageal cancer, non-Hodgkin lymphoma, metabolic syndrome, amyotrophic lateral sclerosis, Escherichia coli contamination, food safety
- MeSH
- humans, vegetables, neoplasms, cardiovascular diseases, lutein, diet, stroke, outcome assessment, health care
13 autores
- Ni Li🇨🇳Sichuan University; West China Hospital of Sichuan University
- Xiaoting Wu🇨🇳Sichuan University; West China Hospital of Sichuan University
- Wen Zhuang🇨🇳Sichuan University; West China Hospital of Sichuan University
- Lin Xia🇨🇳Sichuan University; West China Hospital of Sichuan University
- Yi Chen🇨🇳Sichuan University; West China Hospital of Sichuan University
- Yong Wang🇨🇳Sichuan University; West China Hospital of Sichuan University
- Chuncheng Wu🇨🇳Sichuan University; West China Hospital of Sichuan University
- Zhiyong Rao🇨🇳Sichuan University; West China Hospital of Sichuan University
- Liang Du
- Rui Zhao🇨🇳Sichuan University; West China Hospital of Sichuan University
- Mengshi Yi🇨🇳Sichuan University; West China Hospital of Sichuan University
- Qianyi Wan🇨🇳Sichuan University; West China Hospital of Sichuan University
- Yong Zhou🇨🇳 · autor de correspondenciaSichuan University; West China Hospital of Sichuan University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Green leafy vegetables (GLVs) are a key element of healthy eating patterns and are an important source of lutein. To clarify the evidence for associations between GLVs and lutein intake and multiple health outcomes, we performed a review. A total of 24 meta-analyses with 29 health outcomes were identified by eligibility criteria. Dose-response analyses revealed that, per 100 g/d GLV intake was associated with a decreased risk (ca. 25%) of all-cause mortality, coronary heart disease and stroke. Beneficial effects of GLV intake were found for cardiovascular disease and bladder and oral cancer. Dietary lutein intake was inversely associated with age-related macular degeneration, age-related cataracts, coronary heart disease, stroke, oesophageal cancer, non-Hodgkin lymphoma, metabolic syndrome, and amyotrophic lateral sclerosis. Caution was warranted for contamination with potentially pathogenic organisms, specifically Escherichia coli. GLV consumption and lutein intake therein are generally safe and beneficial for multiple health outcomes in humans.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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