Insights & Discussion
Eating apples appears to be linked to a reduced risk of cancer in various parts of the body.
The method applied in this research involved identifying relevant observational studies through a literature search of databases such as PubMed, Web of Science and Embase. Then, a random-effect model was utilized to estimate the cancer risk in different anatomical sites. Moreover, tests were conducted to assess between-study heterogeneity and publication bias.
In the discussion of results, forty-one studies were considered, including varied cancer types and sources. A significant reduction of lung cancer risk was observed in relation to high apple consumption in both case-control and cohort studies. However, in the cases of colorectal, breast, and overall digestive tract cancers, significant preventative effect of apples was only found in case-control studies, while prospective studies suggested no effect. There was no evidence of publication bias for colorectal, oral cavity, oesophageal and breast cancer, but the presence of some potential confounding effects related to consumption of other fruits has been recognized.
Discover Related Insights
Eating apples and apple products can enhance health by protecting the cardiovascular system, combating cancer and cognitive impairment, and improving hair growth, among other beneficial effects.
2023 Food Science & Nutrition Does an apple a day keep away diseases? Evidence and mechanism of action Zhang Y, Zeng M, Zhang X, Yu Q, Zeng W, Yu B, et al.
Review Article Apple Cardiovascular Disease
The study took a comprehensive approach to evaluate the health benefits of apples and apple products by conducting a literature review of relevant clinical, epidemiological, in vitro, and in vivo studies. It involved an exhaustive search of the PubMed database for a ten-year period, sourcing studies that reported on the effects of different apple products: juices, purees, pomaces, dried apples, and extracts rich in apple bioactives.
The findings indicate that the consumption of apples and their derivations contributes to multiple aspects of human health. These products exhibited a range of protective effects against diseases such as cardiovascular conditions and cancer. Moreover, they were associated with enhanced cognitive function, facilitated hair growth, the healing of burn wounds, and improved oral health. The use of apples and apple-based products also helped to reduce UV-induced skin pigmentation, alleviated the symptoms of atopic dermatitis and cedar hay fever, and even prevented skin flushing caused by niacin. The beneficial impacts of apple consumption can be attributed to a variety of mechanisms including, but not limited to, vascular endothelial protection, blood lipid regulation, anti-inflammatory and antioxidant effects, as well as anti-invasion and antimetastatic tendencies. These results provide a significant reference point for various fields, including medicine and nutrition, contributing to their development and application.