Abstract：
:We performed systematic review and meta-analysis of published studies that investigated the potential association between fried food consumption and prostate cancer risk. Four case-control studies were finally selected for this systematic literature review, totaling 2579 cancer patients and 2277 matched controls. In two of these studies, the larger intake of fried food was associated with a 1.3- to 2.3-fold increased risk of prostate cancer, no significant association was found in another, whereas an inverse relationship was observed in the remaining. The meta-analysis of published data showed that larger intake of fried food was associated with a 35% (95% CI 17-57%) increased risk of prostate cancer. The results of this systematic literature review support the notion that larger intake of fried foods may have a role in increasing the risk of prostate cancer.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Lippi G,Mattiuzzi Cdoi
10.3109/09637486.2015.1056111subject
Has Abstractpub_date
2015-01-01 00:00:00pages
587-9issue
5eissn
0963-7486issn
1465-3478journal_volume
66pub_type
杂志文章,meta分析,评审abstract：:The major aim of this controlled, randomised, open-labelled, parallel-grouped, clinical trial was to investigate whether supplementation with different dosages of omega-3 fatty acids (0.5 g/d and 1 g/d) from a plant-based fatty acid supplement affected omega-3-indices (O3I) in well-nourished, healthy people. In additi...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637486.2020.1725960
更新日期：2020-09-01 00:00:00
abstract：:Scallopini is a general name derived from scallopine, an Italian preparation of veal, which describes thinly pounded cuts of meat which are either used as a cutlet or rolled around other foods and cooked. Concept development was accomplished through use of focus groups, consumer ranking studies, and mailed surveys. Th...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/096374899100969
更新日期：1999-11-01 00:00:00
abstract：:Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637480802375523
更新日期：2009-01-01 00:00:00
abstract：:For seven weeks, 37 overweight adults followed a hypocaloric diet based on Orthodox Fasting (OF). A hypocaloric, time restricted eating (TRE) plan (eating between 08:00 to 16:00 h, water fasting from 16:00 to 08:00 h) was followed by 23 Body Mass Index (BMI)-matched participants. Anthropometric, glycaemic and inflamma...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637486.2020.1760218
更新日期：2021-02-01 00:00:00
abstract：:The proximate composition and physico-chemical properties (moisture, crude lipid, crude protein, ash, and crude fiber, peroxide value, saponification value, acidity, relative density and refractive index) of prickly pear seed and corresponding oil were determined. The mineral contents (Ca, Cu, Fe, K, Mg, Na, P, Mn and...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637486.2011.552569
更新日期：2011-08-01 00:00:00
abstract：:The aim of this research work was to study the chemical characterisation, antioxidant and cytotoxic activity of ethanolic extracts of four commercial algae species Arame, Kombu, Hijiki and Wakame. The highest scavenging activity has been observed in Arame extract. Antioxidant potential of all extracts was in correlati...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637486.2020.1866503
更新日期：2021-01-01 00:00:00
abstract：:Diet is an important source of exogenous advanced glycation end products (AGEs). Dietary AGEs content depends on nutrient composition and on the way food is processed/cooked. The objective of our study was to compare AGEs intake of two different ethnic groups (Mexicans and non-Hispanic whites) with type 2 diabetes mel...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637486.2012.704905
更新日期：2013-02-01 00:00:00
abstract：:Dry and 24-h imbibed rapeseeds and sesame seeds were defatted with hexane, and freeze-dried powder was analysed for the functional properties of the meals. The water absorption capacity of the imbibed rapeseed meal and the fat absorption capacity of both the imbibed meals were higher than dry meals. Protein solubility...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637480220164316
更新日期：2002-11-01 00:00:00
abstract：:The study was aimed at assessing the influence of 3-week low glycemic index (LGI) versus moderate glycemic index (MGI) diet on substrate oxidation during incremental exercise. 17 runners completed two 3-week trials of either LGI or MGI diet in a randomised counterbalanced manner. Before and after each trial the increm...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章,随机对照试验
doi：10.1080/09637486.2017.1411891
更新日期：2018-09-01 00:00:00
abstract：:In order to investigate the possible role of fiber in the etiology of acute appendicitis, 203 consecutive appendectomized children with histologically proved appendicitis and 1922 controls were studied by the diet history method. Statistics were performed by multivariate analysis of variance, discriminant analysis and...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637480050029647
更新日期：2000-05-01 00:00:00
abstract：:Some factors that could influence adolescent eating behavior include: peer influences, nutrition knowledge and beliefs, mass media, and parental dietary habits. The purpose of this study was to examine the correlation of nutrition knowledge and eating behavior of a sample of middle school children. The participants we...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/713671772
更新日期：2001-03-01 00:00:00
abstract：:This work aims to evaluate the structure-stability relationship of anthocyanins in cell culture. An early degradation time (CT10) and half-degradation time (CT50) were used to characterise the stability of 10 of the most common anthocyanins, incubated with DMEM at 37 °C, pH = 7.4, 5% CO2 for different time periods. Ac...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637486.2018.1506753
更新日期：2019-05-01 00:00:00
abstract：:The characterization and stability evaluation of food and food constituents (chemical active ingredient/microorganism) for which nutrition or health claims want to be requested are essential for the success of an application to EFSA. This work reviews the requirements that must be fulfilled for a full characterization...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章,评审
doi：10.3109/09637486.2015.1042843
更新日期：2015-07-01 00:00:00
abstract：:A recent epidemiological study showed that daily intake of mg quantities of S-equol is required for health-promoting effects in menopausal women. However, the maximum equol content in food was reported to be approximately 130 μg/100 g in egg yolk. The objective of this study was to find a high equol-containing food. W...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637486.2012.687369
更新日期：2012-12-01 00:00:00
abstract：:The aim of the present study is to understand how the attitudes towards food labelling in the Chilean population have changed after the introduction of the Chilean law on food labelling and advertising. A computer-assisted telephone interview was conducted in 2012 and 2016, employing the same procedures. The differenc...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637486.2019.1567698
更新日期：2019-11-01 00:00:00
abstract：:Blackcurrant (Ribes nigrum) jam was manufactured with the aim of producing a jam with a low sugar content, and without any additives. Four temperatures were investigated, namely 60 degrees C, 76 degrees C, 92 degrees C and 97 degrees C. Processing time varied between 1-20 min. After processing, the highest content of ...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637489709006964
更新日期：1997-01-01 00:00:00
abstract：:In the search for anticancer compounds against human cancer cells (A549, SK-OV-3, SK-MEL-2, XF498, HCT15), it was found that the chloroform extracts obtained from the whole plant food of Carpesium rosulatum MlQ exhibited significant anticancer activity. The structures and stereochemistry of these compounds were establ...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章,收录出版
doi：10.3109/09637486.2010.513682
更新日期：2011-03-01 00:00:00
abstract：:Deficiencies of iron and zinc among the population dependent on plant foods necessitate strategies to maximize their bioavailability. In this context, specific combinations of promoters of iron and zinc bioaccessibility-namely, amchur (0.75 g/10 g), β-carotene-rich vegetables (2.5 g/10 g) and Allium spices (1.5 g/10 g...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637486.2011.556109
更新日期：2011-08-01 00:00:00
abstract：PRIMARY OBJECTIVE:To assess the contributions of seafood (finfish and shellfish, wild and farmed, freshwater and marine) to the French recommended daily intakes of dietary elements that are particularly abundant in these foods. METHODS AND PROCEDURES:We first calculated the concentrations of each of these elements by ...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637480701553741
更新日期：2008-09-01 00:00:00
abstract：:The alkali-insoluble (1 → 3)-β-d-glucan was prepared by alkaline-acid method and followed deproteinization by alkaline method using yeast cell wall as the starting material. The deproteinized product was characterized by infrared (IR) spectroscopy, and the polysaccharide components were analysed by paper chromatograph...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637486.2011.615301
更新日期：2012-03-01 00:00:00
abstract：:Phytate, a salt of phytic acid (myo-inositol 1,2,3,4,5,6-hexakisphosphate), is found in certain plant-based foods. It strongly chelates minerals, forming insoluble complexes in the small intestine that cannot be digested or absorbed. Information on the phytate content of rice-based diets of children in Northeast Thail...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637480601040989
更新日期：2006-11-01 00:00:00
abstract：:The aim was to compare postprandial plasma levels of calprotectin, cortisol, triglycerides and zonulin between a control breakfast and a moderately low-carbohydrate test breakfast, given randomly after 10-h fast. Blood samples were collected before and repeatedly after the meal. Plasma calprotectin, cortisol, triglyce...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637486.2016.1202214
更新日期：2016-11-01 00:00:00
abstract：:The effect of chlorogenic acid-enriched green coffee bean extract (cGCE) intake on arterial stiffness was investigated using the cardio-ankle vascular index (CAVI) as a novel surrogate marker for predicting arteriosclerosis. A placebo-controlled double-blind pilot study was conducted with 16 healthy Japanese men. Subj...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章,随机对照试验
doi：10.1080/09637486.2019.1585763
更新日期：2019-11-01 00:00:00
abstract：OBJECTIVES:Celiac disease (CD) is treated by life-long gluten-free diet (GFD). Novel therapies are under development. Willingness of CD children's parents to alternative therapies and GFD impact were evaluated. METHODS:Parents of celiac children on GFD were investigated on need and preference for novel CD therapies, c...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.3109/09637486.2015.1064872
更新日期：2015-01-01 00:00:00
abstract：:Colorectal cancer is the third most common cancer worldwide. Growing evidence shows that about 47% of cases of colorectal cancer can be prevented by a healthy lifestyle. We performed a systematic review and meta-analysis aimed to evaluate the association between dietary fibre intake and the risk of colon cancer. We pe...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章,meta分析
doi：10.1080/09637486.2018.1446917
更新日期：2018-12-01 00:00:00
abstract：:Sub-Saharan African countries are experiencing an alarming increase in hypertension prevalence. This study evaluated the feasibility and acceptability of nitrate-rich beetroot and folate supplementation, alone or combined, for the reduction of blood pressure (BP) in Tanzanian adults with elevated BP. This was a three-...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637486.2020.1776226
更新日期：2020-06-10 00:00:00
abstract：:Information on the nutrient content of foods commonly consumed (especially indigenous ones) in rural communities of Tanzania is limited. A study was conducted to determine the nutrient content of foods commonly consumed in the Iringa and Morogoro regions. A survey was carried out in six representative villages to iden...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637480500252529
更新日期：2006-02-01 00:00:00
abstract：:The objective was to develop a cereal bar product rich in isoflavones and soy protein to be used in diets for controlling dyslipidaemia. A soy snack bar with 39.88 g/100 g dietary fibre, 34.25 g/100 g protein, 100.39 mg/100 g isoflavones and 245.47 kcal/100 g was produced. The shelf life of the product was tested over...
journal_title：International journal of food sciences and nutrition
pub_type： 临床试验,杂志文章
doi：10.3109/09637486.2011.596148
更新日期：2012-02-01 00:00:00
abstract：:Several nutraceutical products have been developed from Fucus vesiculosus, a brown edible seaweed, rich in dietary fiber and polyphenolic antioxidants (phlorotannins). The aim of this work was to compare the antioxidant capacity and polysaccharide composition of raw Fucus with those of some common commercial nutraceut...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637480802189643
更新日期：2009-01-01 00:00:00
abstract：:In this study, the antioxidant activity of 50% aqueous methanol extracts of Crataegus tanacetifolia (Lam.) Pers, Crataegus bornmuelleri Zaberi, Crataegus orientalis Pall. ex M.Bieb. var. orientalis, Crataegus szovitsii Pojark, Crataegus curvisepala Lindm., Crataegus monogyna Jacq. subsp. monogyna, Crataegus monogyna J...
journal_title：International journal of food sciences and nutrition
pub_type： 杂志文章
doi：10.1080/09637480701602530
更新日期：2008-11-01 00:00:00
