Publications
146 results found
Burgess JA, Dharmage SC, Allen K, et al., 2019, Age at introduction to complementary solid food and food allergy and sensitization: a systematic review and meta-analysis, Clinical and Experimental Allergy, Vol: 49, Pages: 754-769, ISSN: 0954-7894
BACKGROUND AND OBJECTIVE: An infant's age at introduction of complementary solids may contribute to food allergy. We aimed to synthesize the literature on the association between age at introduction of complementary solids, excluding milk products, and food allergy and sensitization. DESIGN: We searched the electronic databases PubMed and EMBASE (January 1946-February 2017) using solid food, allergy and sensitization terms. METHODS: Two authors selected papers according to inclusion criteria, identifying 16 cohort studies, 1 case-control study and 8 randomized controlled trials (RCTs). Pooled effects across studies were estimated using random-effects meta-analysis. RESULTS: Cohort studies - Introducing complementary solids at age ≥4 months versus <4 months was not associated with food allergy (OR 1.22; 95%CI, 0.76-1.96) but was associated with food sensitization (OR 1.93; 95%CI 1.57-2.38). First exposure from age 4-6 months versus <4 months was not associated with food allergy (OR 1.01; 95%CI, 0.64-1.60) but was associated with food sensitization (OR 2.46; 95%CI 1.55-3.86). RCTs - Egg exposure from age 4 months was associated with reduced egg allergy (OR 0.63, 95%CI, 0.44-0.90) and sensitization (OR 0.76, 95%CI, 0.51-0.95). Peanut exposure from age 4 months compared to delayed exposure was associated with reduced peanut allergy (OR 0.28, 95%CI 0.14-0.57). CONCLUSIONS: We found no evidence from observational studies that introducing solids before 4 months protected against food allergy, but there was evidence for protection against food sensitization. From RCTs, introducing egg from 4-6 months and peanut from 4-11 months, reduced the risk of egg allergy, peanut allergy and egg sensitization. This article is protected by copyright. All rights reserved.
Saglimbene V, Wong G, Ruospo M, et al., 2019, DIETARY PATTERNS AND MORTALITY IN ADULTS ON HEMODIALYSIS, 56th Congress of the European-Renal-Association (ERA)-European-Dialysis-and-Transplant-Association (EDTA) - Burden, Access and Disparities in Kidney Disease, Publisher: OXFORD UNIV PRESS, ISSN: 0931-0509
Cazzoletti L, Zanolin ME, Spelta F, et al., 2019, Dietary fats, olive oil and respiratory diseases in Italian adults: A population-based study, Clinical and Experimental Allergy, Vol: 49, Pages: 799-807, ISSN: 0954-7894
BACKGROUND: Fat intake has been associated with respiratory diseases, with conflicting results. OBJECTIVE: We studied the association between asthma and rhinitis with dietary fats, and their food sources in an Italian population. METHODS: Clinical and nutritional information was collected for 871 subjects (aged 20-84) from the population-based multi-case-control study Genes Environment Interaction in Respiratory Diseases (GEIRD): 145 with current asthma (CA), 77 with past asthma (PA), 305 with rhinitis and 344 controls. Food intake was collected using the EPIC (European Investigation into Cancer and Nutrition) Food Frequency Questionnaire. The associations between fats and respiratory diseases were estimated by multinomial models. Fats and their dietary sources were analysed both as continuous variables and as quartiles. RESULTS: Monounsaturated fatty acids and oleic acid were associated with a reduced risk of CA in both continuous (RRR = 0.68, 95%CI: 0.48; 0.96; RRR = 0.69; 95%CI: 0.49; 0.97, per 10 g, respectively) and per-quartile analyses (p for trend = 0.028 and 0.024, respectively). Olive oil was associated with a decreased risk of CA (RRR = 0.80; 95%CI: 0.65; 0.98 per 10 g). An increased risk of rhinitis was associated with moderate total fat and SFA intake. CONCLUSIONS: High dietary intakes of oleic acid and of olive oil are associated with a lower risk of asthma but not of rhinitis.
Kim H, Rebholz C, Garcia-Larsen V, et al., 2019, Comparison of plant-based diet indices scoring and risk with hypertension (OR33-06-19), Current Developments in Nutrition, Vol: 3, ISSN: 2475-2991
Objectives: Recently, several distinct diet indices have been developed to characterize adherence to plant-based diets. We deconstructed and compared 6 plant-based diet indices (PDI) in a community-based cohort with respect to their scoring and their associations with incident hypertension. Methods: Using food frequency questionnaire data from middle-aged adults (n = 8041) without hypertension in the Atherosclerosis Risk in Communities (ARIC) Study, we constructed overallPDI, healthyPDI, unhealthyPDI, provegetarian diet index, PDI from Rotterdam Study (PDI-Rotterdam), and comprehensive diet quality index (cDQI). For the overallPDI, provegetarian diet index, and PDI-Rotterdam, higher intakes of all or selected plant foods received higher scores. For the healthyPDI, higher intakes of plant foods identified as healthful received higher scores. For the unhealthyPDI, higher intakes of plant foods identified as unhealthful received higher scores. For the cDQI, higher intakes of healthful plant foods, dairy, and seafood received higher scores, but all other indices scored higher intakes of animal foods uniformly lower. We examined the magnitude of correlations and agreement between all pairs of indices, and assessed whether higher scores on these indices were associated with hypertension using Cox proportional hazard models, adjusting for socio-demographic factors, other dietary factors, and health behaviors. Results: All indices had moderate to strong correlations (r > 0.4) and largely consistent rankings of subjects except for the PDI-Rotterdam and unhealthyPDI. Differences existed in how alcohol, potatoes, poultry, eggs, and dairy were scored. Greater adherence to overallPDI, healthyPDI, provegetarian diet, and cDQI was associated with a 9-26% lower risk of hypertension compared to lesser adherence (all P-trend < 0.05, Table). Greater adherence to the unhealthyPDI was associated with a 12% higher risk (P-trend = 0.03) when c
Kim H, Caulfield LE, Garcia-Larsen V, et al., 2019, Plant-Based Diets and Incident CKD and Kidney Function, CLINICAL JOURNAL OF THE AMERICAN SOCIETY OF NEPHROLOGY, Vol: 14, Pages: 682-691, ISSN: 1555-9041
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