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Relevance of research methodology
Relevance of research methodology
Relevance of research methodology
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In every research there are always potential threats to validity and in the reviewed article Boffetta et al, there are several like; confounding, situation, and single group threats among others. Before we proceed with the explanation of the above identified threats to validity, perhaps it is important to first understand what validity is with respect to research methods and its key components. Validity is the greatest estimate of the certainty in conclusion or inferences, generally of cause and effect.1 One of the key features of determining cause and effect that Boffetta et al does not meet is the No Plausible Alternative Explanation, which is the fact that no other causes can lead to the hypothesized effect.1 In summary, the article Boffetta et al performed and evaluated of data from the study by the European Prospective Investigation into Cancer and Nutrition (EPIC)1992-2000. The goal was see if relationships between high intake of total fruits and vegetables and cancer risk existed.2 Boffetta et al, concluded that high fruits and vegetable intake was beneficial to cancer prevention. Also that there was no substantial evidence of high fruits and vegetables are linked to cancer risks as may be portrayed.
The No Plausible Alternative Explanation described earlier was a major issue in the Boffetta et al, in that even though they addressed other causes of cancer i.e. smoking, alcohol, they did not address others like the mutations and predispositions. Some people have a genetic predisposition to cancer if they carry certain genes like BRCA1 and BRCA2.3
The validity threat of confounding was evident in the Boffetta et al. They did not address other variables like physical activity that the subjects could have incorpo...
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...etta et al. Fruit and Vegetable Intake and Overall Cancer Risk in the European Prospective Investigation into Cancer and Nutrition (EPIC). Oxford University Press. Vol. 102, Issue 8 | April 21, 2010. Doi: 10.1093/jnci/djq072. Accessed January 31st 2014
3. National Cancer Institute. Cancer Genetics Overview (PDQ®). http://www.cancer.gov/cancertopics/pdq/genetics/overview/healthprofessional. Accessed January 31st 2014.
4. National Cancer Institute. Physical Activity and Cancer. http://www.cancer.gov/cancertopics/factsheet/prevention/physicalactivity. Accessed January 31st 2014.
5. Genkinger et al. Fruit, Vegetable, and Antioxidant Intake and All-Cause, Cancer, and Cardiovascular Disease Mortality in a Community-dwelling Population in Washington. County, Maryland Am. J. Epidemiology. (2004) 160 (12): 1223-1233 Doi:10.1093/aje/kwh339. Accessed January 31st 2014.
I find that the delayed response to fortify foods with folic acid was due to two factors including the potential adverse health effects as well as deciding what the best way would be to improving the folic acid levels in childbearing women. One example includes the animal studies showing that of high doses of folic acid resulted in conflicting results. Following this study resulted in controlled studies, evaluating the effects of the potential for a higher risk of cancer. However, following these studies, the SCAN reported with the statement,” the evidence for an association between folic acid and increased or reduced cancer risk is equivocal” (p. 360). In addition to the SCAN study on increase risk of cancer, there was also the concern of fortification of folic acid on the elderly population. Overall, I find that for a great period of time the concern of adverse effects caused further studies to be conducted and ultimately delaying the onset of the fortification of folic acid. Aside from adverse health effect, I find that the U.K also struggled to determine the best approach to implementing folic acid. With this, the U.K had narrowed down 4 options. Overall, the final decision was to implement a mandatory fortification of flour products in
As the Western world experiences increasing occurrences of certain diseases, society is focusing not only on finding the source of this phenomena but also on finding a solution to the problem. In his essay “Escape from the Western Diet”, Michael Pollan places the blame on the Western diet, arguing that people need only to change their eating habits in order to prevent many chronic diseases. While the author makes a compelling argument, his usage of logical fallacies, his questionable credibility, and his apparent bias weaken his point; nonetheless, I agree with his overall surmise that the western diet should be improved.
According to Michael Pollan, the best way to eat healthily is to grow fresh vegetables. Pollan’s documentary effectively contributes evidence that eating mostly plants is naturally beneficial and prevents disease. In an experiment conducted by Steven O’Keefe, data reveals that colon cancer is more common in the United States than in Africa. The documentary simply states that the people of Africa eat mostly plants. Michael Pollan suggests that the lack of plant foods in the American diet causes a lack of fiber intake. After collecting this data, Steven O’Keefe swaps the diet of an African and American. This study eventually exposed that more vegetables in a diet can support colon health and prevent colon cancer. When stated so logically, Michael Pollan convinces the viewer that eating “mostly plants” is a necessary change for our health. He argues that historically, eating plants have been naturally healthy to various cultures and has potential to raise the well being of America.
A recurring theme in professional health literature for many years, the role of red meat in a healthy diet continues to be at the forefront, due in part because of the scientific debate: Is red meat necessary in a balanced diet or is it detrimental to good health? In a Nursing Standard article, “The Role of Red Meat in a Balanced Diet,” Carrie Ruxton claims that a balanced diet that includes small amounts of lean red meat contributes to good health. Ruxton, a free-lance dietician, states that “lean red meat is unlikely to increase the risk of chronic diseases such as heart disease, obesity and colorectal cancer” and that those diseases are due to eating processed meats that are salted or smoked, overeating and lack of exercise. While Ruxton covers the nutritional composition of raw lean meat and aims to offer insight on why red meat consumption is not contributing to obesity and disease, she falls short of being convincing for several reasons: she discounts a mountain of scientific studies that show a connection between red meat consumption and cardiovascular disease, obesity and cancer due to what she states are “methodological limitations of observational studies (that) make it impossible to establish cause and effect,” she does not account for economic limitations that preclude most consumers from being able to buy leaner cuts of red meat, and she barely mentions what makes a balanced diet, or that a combination of vegetables, fruits and whole grains, supplemented by vitamins and possibly eggs and milk products will provide an equally nutritious diet at a reduced cost, perhaps because the article was supported by a grant from the UK Meat Advisory Panel.
The documentary uses correlation as causation which isn’t true. It stated many times throughout the film that there is a correlation with protein consumption and tumor growth. They use many examples like that within this film. Forks Over Knives (2011), “During the same time the way American ate was changing, again, the number of fast food franchises was exploding as more and more over scheduled Americans began using them as a convenient way to feed themselves and their families. While the fast food revolution was sweeping the nation the rate of cancer deaths in America was continuing to rise.” They don’t state what types
They've studied about 53.000 participants. Among these participants were about 17.000 vegetarians. They've studied the data of all these participants and something interesting became clear: People that were not consuming meat during their lifetime had fewer cancers on average than people who were consuming meat. There was also a remarkable result. Colon cancer is a type of cancer associated with consuming of red meat. However it became clear from the study that vegetarians had more colon cancer than other participants. Although the results are interesting, it's not completely new. It is already well known that people can reduce the cancer if they regularly eat fruit and vegetables. If you stick to this then it is said that you can decrease the risk of getting cancer. The new element of this study however is the fact that it concentrates on full vegetarians. The study doesn't only focus on meat eaters that eat fruit and vegetables occasionally. This gives a better view on the effect of meat by itself on the development of cancer. The researchers studied the participants from the age of 20 to 89. These people were organized into 4 groups. There were of course the meat-eaters. Also people who ate fish got their own group. The remaining groups were the vegetarians and the extreme vegetarians. Extreme vegetarians are also called vegans. What the difference is between vegetarians and vegans is that vegans are very strict. Vegetarians just avoid meat and such things. Vegans avoid every ingredient that is related to animals. Vegans don't even want to wear clothes that were made of animals. So vegans go much further than a 'normal vegetarian' The group of people who ate fish and the vegetarians showed fewer cancers than meat eaters. So it's not only vegetarians that show better results. The people who eat fish also
The population in the United States as of 2009 was 307,006,550 the younger population is projected to slightly increase and eventually plateau though the older population has been steadily increasing and projected to continue on an upward trend (Vincent & Velkoff, 2010). The lack of a healthier diet is something that has been highlighted in the media for the past decade and more often than not we are seeing the effects of overindulging and the consumption of highl...
Vastag, Brian. "FDA Reviews Expanded Claims On Health Benefits Of Certain Foods." JNCI: Journal Of The National Cancer Institute 96.16 (2004): 1198-1199.
Since more people are becoming conscious of how nutrition affects health, they have come to rely on nutrition information to help them make healthier food decisions. Some sources of nutrition inforamtion that people may encounter are the inernet, product labels, friends and family. People receive most of their nutrition information from media sources like television, magazines, newspapers and books. After reading the article about food and nutrition misinformation I think there is a lot of nutrition misinformation because a lot of sources dont have complete nutrition information. Most people use the internet to get information and the internet deosnt always give accurate information to readers. Another reason for nutrition misinformation is
The food that a person ingests often determines whether or not that person is at risk to have or develop cancer. Certain foods promote different cancers in different parts of the body. Diets high in animal protein especially promote cancers of the liver, large intestine, kidney and breast. Diets high in total fat (animal as well as plant - based) are particularly linked to cancers of the large intestine, prostate, breast and pancreas. Inadequate intakes of plant antioxidant vitamins (beta carotene, vitamin C, vitamin E and many other similar substances) are implicated in many cancers. Food components can prevent cancer by mopping up highly reactive chemicals (free radicals) that act throughout the cancer process inhibiting cell division and enhancing the immune system, especially the so-called "natural killer cells". Food components also reduc...
Saturated fat and cholesterol and an increased risk of heart disease. Fiber and a reduced risk of cancer. Fruit, vegetables and grain products that contain fiber and a reduced risk of heart disease.
Food science has also done some damage to people’s diets by replacing fresh food in our supermarkets to aisles of boxed and frozen food that lack nutrients in them This problem was noticed in 1977 when a document called Dietary Goals for the United States was created after rates of coronary heart disease had soared in America since World War II. In 1977, the lipid hypothesis, it proposes that dietary or saturated fat causes heart disease by raising the concentration of cholesterol in the blood. Government has been changing the Dietary Guidelines for the United States quite often which proves not even scientists know everything about nutrition. Nutritionism has led to the creation of processed foods which has been
The poor food choices that men and women make is the cause of many illnesses, disease and chronic health conditions. Men and women generally have different thoughts and choices on the topic of healthy food. People’s bad health may be genetically occurred or their exposure to their past nutritional education was not helpful, but their bad health is primarily based upon the poor choices that the individuals choose in daily life.
Typically, as opposed to a non-vegetarian diet, it has a higher content of fiber, potassium, magnesium, Vitamins C and E, folic acid, and a fat content that is more unsaturated (Craig, 2009). Those who follow a vegan diet reap the same benefits, but often have a lower intake of saturated fat and cholesterol, and a higher intake of dietary fiber. Due to these factors, it is suggested that a vegan/vegetarian diet can reduce the risk of cancer and heart disease: two of the most common causes of death in our society (American Cancer Society Medical and Editorial Content Team, 2016). The reduction of these risks cause many to believe that a vegan or vegetarian diet ultimately leads to a longer life. A study carried out by Drs. Michael Orlich and Gary Fraser at Loma Linda University backs up this belief. The study analyzed the connection between diet and mortality in 73,000 Seventh-day Adventist men and women. Participants of this religion were chosen due to the fact that they have similar lifestyle habits and typically do not engage in risky behaviors such as drinking and smoking. About 48% of the test group were non-vegetarian. The other 52% were either vegan, vegetarian, pesco-vegetarian, or semi-vegetarian. After 6 years, there has been 2,570 deaths among the participants, and the death rates for those following a vegan or vegetarian diet were significantly lower than those of
According to the U.S. Department of Agriculture, “despite the emphasis by nutritionists and other health professionals on the importance of fruit in a well-rounded healthy diet,” a survey taken during 1994-1996 revealed that “only 57.8 percent of people age 19 and younger ate fruits on a given day” (Fisher, 2004, p. 16).