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The RRs from the meta-analyses were on average null (median: 0.96 IQR: 0.85, 1.10).Ĭonclusions: Associations with cancer risk or benefits have been claimed for most food ingredients.
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The median RRs (IQRs) for studies that concluded an increased or a decreased risk were 2.20 (1.60, 3.44) and 0.52 (0.39, 0.66), respectively. Meta-analyses ( n = 36) presented more conservative results only 13 (26%) reported an increased ( n = 4) or a decreased ( n = 9) risk (6 had more than weak statistical support).
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Statistically significant results were more likely than nonsignificant findings to be published in the study abstract than in only the full text ( P < 0.0001). Of 264 single-study assessments, 191 (72%) concluded that the tested food was associated with an increased ( n = 103) or a decreased ( n = 88) risk 75% of the risk estimates had weak (0.05 > P ≥ 0.001) or no statistical ( P > 0.05) significance. Results: Forty ingredients (80%) had articles reporting on their cancer risk. When >10 articles were found, we focused on the 10 most recent articles. Information regarding author conclusions and relevant effect estimates were extracted. PubMed queries identified recent studies that evaluated the relation of each ingredient to cancer risk. Objective: We aimed to examine the conclusions, statistical significance, and reproducibility in the literature on associations between specific foods and cancer risk.ĭesign: We selected 50 common ingredients from random recipes in a cookbook. Debates on associations of nutrients with disease risk are common in the literature and attract attention in public media. Background: Nutritional epidemiology is a highly prolific field.