Pub Date : 2024-04-24DOI: 10.1017/S1368980024000934
A. Jamilian, F. Ghalichi, F. Hamedi Kalajahi, Nima Radkhah, Neda Jourabchi, Vali Musazadeh, Ehsan Amini-Salehi, Meysam Zarezadeh, Alireza Ostadrahimi
OBJECTIVES Several meta-analyses have suggested the beneficial effect of vitamin D on patients infected with SARS-CoV-2. This umbrella meta-analysis aims to evaluate influence of vitamin D supplementation on clinical outcomes and the mortality rate of COVID-19 patients. DESIGN Present study was designed as an umbrella meta-analysis. The following international databases were systematically searched till March 2023: Web of Science, PubMed, Scopus, and Embase. SETTINGS Random-effects model was employed to perform meta-analysis. Using AMSTAR critical evaluation tools, the methodological quality of the included meta-analyses was evaluated. PARTICIPANTS Adult patients suffering from COVID-19 were studied. RESULTS Overall, 13 meta-analyses summarizing data from 4 RCTs and 9 observational studies were identified in this umbrella review. Our findings revealed that vitamin D supplementation and status significantly reduced mortality of COVID-19 [Interventional studies: (ES= 0.42; 95% CI: 0.10, 0.75, p <0.001; I2 = 20.4%, p=0.285) and observational studies (ES= 1.99; 95% CI: 1.37, 2.62, p <0.001; I2 = 00.0%, p=0.944). Also, vitamin D deficiency increased risk of infection and disease severity among patients. CONCLUSION Overall, vitamin D status is a critical factor influencing the mortality rate, disease severity, admission to ICU and being detached from mechanical ventilation. It is vital to monitor the vitamin D status in all patients with critical conditions including COVID patients.
目的多项荟萃分析表明，维生素D对感染SARS-CoV-2的患者有益。本总括荟萃分析旨在评估补充维生素 D 对 COVID-19 患者临床结果和死亡率的影响。截至 2023 年 3 月，系统检索了以下国际数据库：采用随机效应模型进行荟萃分析。采用 AMSTAR 关键评估工具，对纳入的荟萃分析的方法学质量进行评估。研究对象COVID-19 的成人患者。我们的研究结果表明，维生素 D 的补充和状态可显著降低 COVID-19 的死亡率[干预性研究：（ES= 0.42；95% CI：0.10，0.75，p <0.001；I2 = 20.4%，p=0.285）和观察性研究（ES= 1.99；95% CI：1.37，2.62，p <0.001；I2 = 00.0%，p=0.944）。总之，维生素 D 状态是影响死亡率、疾病严重程度、入住重症监护室和脱离机械通气的关键因素。对包括 COVID 患者在内的所有危重症患者进行维生素 D 状态监测至关重要。
{"title":"The role of vitamin D in outcomes of critical care in COVID-19 patients: Evidence from an umbrella meta-analysis of interventional and observational studies.","authors":"A. Jamilian, F. Ghalichi, F. Hamedi Kalajahi, Nima Radkhah, Neda Jourabchi, Vali Musazadeh, Ehsan Amini-Salehi, Meysam Zarezadeh, Alireza Ostadrahimi","doi":"10.1017/S1368980024000934","DOIUrl":"https://doi.org/10.1017/S1368980024000934","url":null,"abstract":"OBJECTIVES\u0000Several meta-analyses have suggested the beneficial effect of vitamin D on patients infected with SARS-CoV-2. This umbrella meta-analysis aims to evaluate influence of vitamin D supplementation on clinical outcomes and the mortality rate of COVID-19 patients.\u0000\u0000\u0000DESIGN\u0000Present study was designed as an umbrella meta-analysis. The following international databases were systematically searched till March 2023: Web of Science, PubMed, Scopus, and Embase.\u0000\u0000\u0000SETTINGS\u0000Random-effects model was employed to perform meta-analysis. Using AMSTAR critical evaluation tools, the methodological quality of the included meta-analyses was evaluated.\u0000\u0000\u0000PARTICIPANTS\u0000Adult patients suffering from COVID-19 were studied.\u0000\u0000\u0000RESULTS\u0000Overall, 13 meta-analyses summarizing data from 4 RCTs and 9 observational studies were identified in this umbrella review. Our findings revealed that vitamin D supplementation and status significantly reduced mortality of COVID-19 [Interventional studies: (ES= 0.42; 95% CI: 0.10, 0.75, p <0.001; I2 = 20.4%, p=0.285) and observational studies (ES= 1.99; 95% CI: 1.37, 2.62, p <0.001; I2 = 00.0%, p=0.944). Also, vitamin D deficiency increased risk of infection and disease severity among patients.\u0000\u0000\u0000CONCLUSION\u0000Overall, vitamin D status is a critical factor influencing the mortality rate, disease severity, admission to ICU and being detached from mechanical ventilation. It is vital to monitor the vitamin D status in all patients with critical conditions including COVID patients.","PeriodicalId":509097,"journal":{"name":"Public Health Nutrition","volume":"76 8","pages":"1-25"},"PeriodicalIF":0.0,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140665543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-22DOI: 10.1017/S1368980024000922
James Bullen, Katrina R. Kissock, Xuejun Yin, Penjani Mkambula, K. Trieu, Bradley Hastings, Bruce Neal, Ellie Paige
OBJECTIVE Switching regular salt (sodium chloride) for salt enriched with potassium chloride (25% potassium chloride, 75% sodium chloride) has been shown to reduce blood pressure and the risk of cardiovascular diseases. We sought to define the potential for current production of sodium chloride and potassium chloride to support a global switch to the use of potassium-enriched salt. DESIGN We summarised data from geological surveys, government reports and trade organisations describing the global production and supply of sodium chloride and potash (the primary source of potassium chloride) and compared this to potential requirements for potassium-enriched salt. SETTING Global. SUBJECTS N/A. RESULTS Approximately 280 million tonnes of sodium chloride were produced in 2020 with China and the United States the main producers. Global production of potash from which potassium chloride is extracted was about 44 million tonnes with Canada, Belarus, Russia and China providing 77% of the world's supply. There were 48 countries in which potassium-enriched salt is currently marketed with 79 different brands identified. Allowing for loss of salt between manufacture and consumption, a full global switch from regular salt to potassium-enriched salt would require about 9.7 million tonnes of sodium chloride to be replaced with 9.7 million tonnes of potassium chloride annually. CONCLUSIONS Significant up-scaling of the production of potassium chloride and the capacity of companies able to manufacture potassium-enriched salt, as well as a robust business case for the switch to potassium chloride, would be required.
{"title":"The potential for current sodium and potassium production to support a global switch to the use of potassium-enriched salt: a desktop research study.","authors":"James Bullen, Katrina R. Kissock, Xuejun Yin, Penjani Mkambula, K. Trieu, Bradley Hastings, Bruce Neal, Ellie Paige","doi":"10.1017/S1368980024000922","DOIUrl":"https://doi.org/10.1017/S1368980024000922","url":null,"abstract":"OBJECTIVE\u0000Switching regular salt (sodium chloride) for salt enriched with potassium chloride (25% potassium chloride, 75% sodium chloride) has been shown to reduce blood pressure and the risk of cardiovascular diseases. We sought to define the potential for current production of sodium chloride and potassium chloride to support a global switch to the use of potassium-enriched salt.\u0000\u0000\u0000DESIGN\u0000We summarised data from geological surveys, government reports and trade organisations describing the global production and supply of sodium chloride and potash (the primary source of potassium chloride) and compared this to potential requirements for potassium-enriched salt.\u0000\u0000\u0000SETTING\u0000Global.\u0000\u0000\u0000SUBJECTS\u0000N/A.\u0000\u0000\u0000RESULTS\u0000Approximately 280 million tonnes of sodium chloride were produced in 2020 with China and the United States the main producers. Global production of potash from which potassium chloride is extracted was about 44 million tonnes with Canada, Belarus, Russia and China providing 77% of the world's supply. There were 48 countries in which potassium-enriched salt is currently marketed with 79 different brands identified. Allowing for loss of salt between manufacture and consumption, a full global switch from regular salt to potassium-enriched salt would require about 9.7 million tonnes of sodium chloride to be replaced with 9.7 million tonnes of potassium chloride annually.\u0000\u0000\u0000CONCLUSIONS\u0000Significant up-scaling of the production of potassium chloride and the capacity of companies able to manufacture potassium-enriched salt, as well as a robust business case for the switch to potassium chloride, would be required.","PeriodicalId":509097,"journal":{"name":"Public Health Nutrition","volume":"29 10","pages":"1-23"},"PeriodicalIF":0.0,"publicationDate":"2024-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140673364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-11DOI: 10.1017/S136898002400079X
Maria Vittori Conti, Leila Itani, Alice Beretta, Edoardo Bono, Kassandra Yaghi, Asia Filosa, Cristina Monti, H. Cena
{"title":"An overview about nutritional status of childbearing age women, children and adolescents, living in rural areas of Madagascar: preliminary results of the Tany Vao project – CORRIGENDUM","authors":"Maria Vittori Conti, Leila Itani, Alice Beretta, Edoardo Bono, Kassandra Yaghi, Asia Filosa, Cristina Monti, H. Cena","doi":"10.1017/S136898002400079X","DOIUrl":"https://doi.org/10.1017/S136898002400079X","url":null,"abstract":"","PeriodicalId":509097,"journal":{"name":"Public Health Nutrition","volume":"30 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140715515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-04-04DOI: 10.1017/S1368980024000636
E. Belarmino, Michelle E Carfagno, Lauren Kam, Kene-Chukwu Ifeagwu, Miriam E Nelson, Rebecca A. Seguin-Fowler
Objective: To better understand how the public defines ‘healthy’ foods and to determine whether the public considers sustainability, implicitly and explicitly, in the context of healthy eating. Design: We conducted a content analysis of public comments submitted to the US FDA in 2016 and 2017 in response to an invitation for feedback on use of the term ‘healthy’ on food labels. The analysis explored the ways in which commenters’ definitions of ‘healthy’ aligned with the 2015–2020 Dietary Guidelines for Americans and whether their definitions considered sustainability. Setting: The US Government’s Regulations.gov website. Participants: All 1125 unique comments from individuals and organisations. Results: Commenters’ definitions of ‘healthy’ generally mirrored the recommendations that the Dietary Guidelines for Americans put forth to promote a ‘healthy eating pattern’. Commenters emphasised the healthfulness of fruit, vegetables, whole grains, fish and other minimally processed foods and the need to limit added sugars, sodium, saturated and trans fats and other ingredients sometimes added during processing. One-third of comments (n 374) incorporated at least one dimension of sustainability, mainly the environmental dimension. Commenters who mentioned environmental considerations primarily expressed concerns about synthetic chemicals and genetic modification. Less than 20 % of comments discussed social or economic dimensions of sustainability, and less than 3 % of comments (n 30) used the word ‘sustainability’ explicitly. Conclusions: This novel analysis provides new information about the public’s perceptions of ‘healthy’ foods relative to nutrition and sustainability considerations. The findings can be used to advance policy discussions regarding nutrition labelling and guidance.
{"title":"Consideration of nutrition and sustainability in public definitions of ‘healthy’ food: an analysis of submissions to the US FDA","authors":"E. Belarmino, Michelle E Carfagno, Lauren Kam, Kene-Chukwu Ifeagwu, Miriam E Nelson, Rebecca A. Seguin-Fowler","doi":"10.1017/S1368980024000636","DOIUrl":"https://doi.org/10.1017/S1368980024000636","url":null,"abstract":"Objective: To better understand how the public defines ‘healthy’ foods and to determine whether the public considers sustainability, implicitly and explicitly, in the context of healthy eating. Design: We conducted a content analysis of public comments submitted to the US FDA in 2016 and 2017 in response to an invitation for feedback on use of the term ‘healthy’ on food labels. The analysis explored the ways in which commenters’ definitions of ‘healthy’ aligned with the 2015–2020 Dietary Guidelines for Americans and whether their definitions considered sustainability. Setting: The US Government’s Regulations.gov website. Participants: All 1125 unique comments from individuals and organisations. Results: Commenters’ definitions of ‘healthy’ generally mirrored the recommendations that the Dietary Guidelines for Americans put forth to promote a ‘healthy eating pattern’. Commenters emphasised the healthfulness of fruit, vegetables, whole grains, fish and other minimally processed foods and the need to limit added sugars, sodium, saturated and trans fats and other ingredients sometimes added during processing. One-third of comments (n 374) incorporated at least one dimension of sustainability, mainly the environmental dimension. Commenters who mentioned environmental considerations primarily expressed concerns about synthetic chemicals and genetic modification. Less than 20 % of comments discussed social or economic dimensions of sustainability, and less than 3 % of comments (n 30) used the word ‘sustainability’ explicitly. Conclusions: This novel analysis provides new information about the public’s perceptions of ‘healthy’ foods relative to nutrition and sustainability considerations. The findings can be used to advance policy discussions regarding nutrition labelling and guidance.","PeriodicalId":509097,"journal":{"name":"Public Health Nutrition","volume":"16 11-12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140744183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Karageorgou, Laura Lara-Castor, Victoria Padula de Quadros, Rita Ferreira de Sousa, Bridget Anna Holmes, Sofia Ioannidou, D. Mozaffarian, R. Micha
OBJECTIVE The Global Dietary Database (GDD) expanded its previous methods to harmonize and publicly disseminate individual-level dietary data from nutrition surveys worldwide. DESIGN Analysis of cross-sectional data. SETTING Global. PARTICIPANTS General population. METHODS Comprehensive methods to streamline the harmonization of primary, individual-level 24-hour recall and food record data worldwide were developed. To standardize the varying food descriptions, FoodEx2 was used, a highly detailed food classification and description system developed and adapted for international use by EFSA. Standardized processes were developed to: identify eligible surveys; contact data owners; screen surveys for inclusion; harmonize data structure, variable definition and unit, and food characterization; perform data checks; and publicly disseminate the harmonized datasets. The GDD joined forces with FAO and EFSA, given the shared goal of harmonizing individual-level dietary data worldwide. RESULTS Of 1,500 dietary surveys identified, 600 met the eligibility criteria, and 156 were prioritized and contacted; 55 surveys were included for harmonization and, ultimately, 52 were harmonized. The included surveys were primarily nationally representative (59%); included high- (39%), upper-middle (21%), lower-middle (27%), and low- (13%) income countries; usually collected multiple recalls/ records (64%); and largely captured both sexes, all ages, and both rural and urban areas. Surveys from low- and lower-middle vs high- and upper-middle income countries reported fewer nutrients (median 17 vs. 30), and rarely included nutrients relevant to diet-related chronic diseases, such as omega-3 fatty acids and sodium. CONCLUSIONS Diverse 24-hour recalls/records can be harmonized to provide highly granular, standardized data, supporting nutrition programming, research, and capacity development worldwide.
{"title":"Harmonizing dietary datasets for global surveillance: Methods and findings from the Global Dietary Database.","authors":"D. Karageorgou, Laura Lara-Castor, Victoria Padula de Quadros, Rita Ferreira de Sousa, Bridget Anna Holmes, Sofia Ioannidou, D. Mozaffarian, R. Micha","doi":"10.2139/ssrn.3986020","DOIUrl":"https://doi.org/10.2139/ssrn.3986020","url":null,"abstract":"OBJECTIVE\u0000The Global Dietary Database (GDD) expanded its previous methods to harmonize and publicly disseminate individual-level dietary data from nutrition surveys worldwide.\u0000\u0000\u0000DESIGN\u0000Analysis of cross-sectional data.\u0000\u0000\u0000SETTING\u0000Global.\u0000\u0000\u0000PARTICIPANTS\u0000General population.\u0000\u0000\u0000METHODS\u0000Comprehensive methods to streamline the harmonization of primary, individual-level 24-hour recall and food record data worldwide were developed. To standardize the varying food descriptions, FoodEx2 was used, a highly detailed food classification and description system developed and adapted for international use by EFSA. Standardized processes were developed to: identify eligible surveys; contact data owners; screen surveys for inclusion; harmonize data structure, variable definition and unit, and food characterization; perform data checks; and publicly disseminate the harmonized datasets. The GDD joined forces with FAO and EFSA, given the shared goal of harmonizing individual-level dietary data worldwide.\u0000\u0000\u0000RESULTS\u0000Of 1,500 dietary surveys identified, 600 met the eligibility criteria, and 156 were prioritized and contacted; 55 surveys were included for harmonization and, ultimately, 52 were harmonized. The included surveys were primarily nationally representative (59%); included high- (39%), upper-middle (21%), lower-middle (27%), and low- (13%) income countries; usually collected multiple recalls/ records (64%); and largely captured both sexes, all ages, and both rural and urban areas. Surveys from low- and lower-middle vs high- and upper-middle income countries reported fewer nutrients (median 17 vs. 30), and rarely included nutrients relevant to diet-related chronic diseases, such as omega-3 fatty acids and sodium.\u0000\u0000\u0000CONCLUSIONS\u0000Diverse 24-hour recalls/records can be harmonized to provide highly granular, standardized data, supporting nutrition programming, research, and capacity development worldwide.","PeriodicalId":509097,"journal":{"name":"Public Health Nutrition","volume":"1 6","pages":"1-52"},"PeriodicalIF":0.0,"publicationDate":"2024-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139525163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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