Can we really trust the numerous articles on nutrition? This needull tries to find out.
Nearly every nutrient you can think of has been linked to some health outcome in the peer-reviewed scientific literature using tools like the FFQ, said John Ioannidis, an expert on the reliability of research findings at the Meta-Research Innovation Center at Stanford. In a 2013 analysis published in the American Journal of Clinical Nutrition, Ioannidis and a colleague selected 50 common ingredients at random from a cookbook and looked for studies evaluating each food’s association to cancer risk. It turned out that studies had found a link between 80 percent of the ingredients — including salt, eggs, butter, lemon, bread and carrots — and cancer. Some of those studies pointed to an increased risk of cancer, others suggested a decreased risk, but the size of the reported effects were “implausibly large,” Ioannidis said, while the evidence was weak.