Publications by authors named "L Augustin"
Article Synopsis
- - Pasta has a low glycemic index and is a key component of the Mediterranean diet, providing dietary fiber because it's made from durum wheat semolina, which retains its structural integrity.
- - Although typically classed as a refined carbohydrate and part of "unhealthy plant-based diets", pasta has shown health benefits in various studies, challenging this negative perception.
- - There's a growing call for re-evaluating how we categorize dietary carbohydrates to better reflect their structural complexity and positive health impacts.
Background & Aims: The relation between various types of plant-based diets and cancer risk is still unclear. We examined the association of the overall plant-based diet index (PDI) and healthy (hPDI) and unhealthy plant-based diet indices (uPDI) with the risk of selected digestive cancers.
Methods: We used data from a network of hospital-based case-control studies including 942 oral/pharyngeal, 304 esophageal, 230 stomach, 1953 colorectal, and 326 pancreatic cancer cases.
Background: Pancreatic cancer risk has been associated with increased serum cholesterol level, which is in turn partially influenced by diet. This study aimed at evaluating the association between pancreatic cancer risk and the adherence to a plant-based cholesterol-lowering diet.
Methods: Data were derived from an Italian case-control study including 258 pancreatic cancer patients and 551 controls.
Health-related quality of life (HRQoL) represents one of the most concerning aspects for cancer patients. The Healthy Eating Index (HEI) is an a priori diet quality index directly associated with health outcomes and HRQoL in cancer survivors in North American populations. We evaluated, in a Mediterranean population, the baseline associations between HEI-2015 and HRQoL in 492 women with breast cancer recruited in a DEDiCa lifestyle trial.
View Article and Find Full Text PDFSeveral case-control, cohort studies, and meta-analyses found a moderate association between ultraprocessed food consumption and the risk of colorectal and a few other cancers. The evidence is, however, not consistent. A reason for such inconsistence is that the NOVA classification of ultraprocessed foods may include unfavorable but also favorable dietary components, and it may vary across different populations.
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