Scientific articles

The current study aims to analyse the risk of suffering cancer depending on the alcohol consumption pattern in non-smoking men and women. The alcohol consumption pattern was therefore analysed in a prospective way in 88,084 women participating in the Nurses’ Health Study since 1980 and in 47,881 men participating in the Health Professionals Follow-up Study from 1986 until 2010 in both cases, and its correlation with the appearance of any type of cancer. Light to moderate alcohol consumption (less than 30 g/day for men and< < than 15 g/day for women) is associated with a minimum increase in the risk of suffering cancer. In the case of the men who did not smoke, this increase is nearly zero. However, in the case of non-smoking women, the increase of the risk of suffering cancer, especially breast cancer, is more evident. However, in an editorial article from the same magazine where the results of this study were published, it is reminded that considering all the causes of mortality associated to alcohol and not only cancer, the consumption of more than 10 g/day in women and 20 g/day in men throughout life, is unacceptable as voluntary habit in modern societies. Note: a can of 33 cl of 5% beer has 13 g of alcohol; a 100 ml glass of 12% wine has 10 g of alcohol.

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The current meta-analysis of five studies of different types of diets confirms that protein-rich food increases the feeling of fullness, which could produce a beneficial effect to maintain or lose weight. Proteins increase the release of the satiety hormone, either coming from milk products, eggs or soya. A greater feeling of fullness can contribute to improved quality of life, decreasing the unpleasant feeling of appetite and boosting the consumption of fewer caloric intakes. hese effects are relevant in terms of losing weight and/or when maintaining the lost weight. This effect of the feeling of fullness induced by proteins had not been systematically assessed until now. The authors selected from the scientific databases those investigations which analysed the intake of oral protein in the human diet and which quantified the feeling of fullness. Twenty-eight studies met these criteria but only five of them, the ones which gave the area under the satiety curve between the two and four hours after the intake, were analysed for the meta-analysis.

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In this publication, the added sugar content of 203 canned drinks, among them fruit juices (21), flavoured drinks (158) and shakes (24) offered to children in the United Kingdom is analysed. The authors from the University of Liverpool quantified the amount of sugars added by the manufacturer (those which are not natural from the fruit) for every 100 ml and for each standard portion of 200 ml of this type of drinks that are available at the seven biggest British market chains. Sports drinks, soda drinks, tea drinks and other energetic refreshing drinks which are not specially offered to children were excluded from the study. The quantity of added sugar ranged between 0 and 16 g/100 mL, with an average of 7 g/100 mL. Fruit juices had 10.7 g/100mL, shakes 13 g/100 mL and flavoured drinks 5.6 g/100 mL. From the 203 products, only 63 were ‘suitable’ in sugar content by the responsible food agency and 85 of them reached in a single package the total daily sugar needs of a child (19 g or 5 coffee spoons). The authors conclude that the added sugar quantities in the packaged drinks offered to the children in the United Kingdom are unacceptable and recommend eating the entire fruit or diluted natural juice without exceeding 150 ml per day.

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