The problem, of course, is that we don’t eat single nutrients in isolation. A new study, by researchers from Oxford University and the University of Western Australia, has attempted to address this by exploring how dietary patterns affect cardiovascular disease risk. For the observational study, published in the journal
BMC Medicine, 116,806 British adults answered questions about what they had eaten the previous day. The participants, with an average age of 56, did this two to five times over the course of a year to give the researchers a better idea of their eating patterns. Five years later, the researchers compared these patterns with hospitalised cases of cardiovascular disease and deaths by any cause.
And only recently, a study published in February in
PLOS Medicine made headlines around the world for finding that eating more eggs – as few as three a week – was linked to earlier death. Researchers had examined health data of more than 520,000 Americans, aged 50 to 71, who were recruited in the mid-90s and followed up about 16 years later, at which point almost 130,000 participants had died, with egg consumption thought to be associated. But health experts are not convinced. Dr Evangeline Mantzioris, accredited practising dietitian and nutrition scientist at the University of South Australia, warns against getting carried away by the findings. “It is just an observational study and we have to treat those carefully,” Mantzioris says.
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Brief Summary:
Although soy protein has approved health claims in Canada and the US, and is recognized by major cardiovascular clinical practice guidelines for the reduction of cholesterol and risk of coronary heart disease (CHD), these claims are based almost exclusively on evidence from foods containing isolated soy protein (ISP). The role of other non-ISP food sources of soy protein (e.g Tofu, tempeh, edamame) in these effects is unclear. The role of food form and matrix (e.g soy beverage versus meat analogue) on the effects of ISP is also unclear. As national dietary guidelines and clinical practice guidelines for nutrition therapy shift from a focus on single nutrients to a focus on foods and dietary patterns, it is important to understand whether non-ISP food sources of soy protein and ISP food sources with different food matrices produce the same reductions in LDL-cholesterol and CHD risk. To strengthen the evidence-base for health claims and guidelines development,
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