Abstract
Umbrella reviews and meta-analyses on connections of chronic diseases with diet have become popular in nutritional sciences to analyze the food components that may increase or decrease the risk of chronic non-communicable diseases, like type 2 diabetes and cardiovascular diseases [1–3]. These meta-analyses have their merits, but they also have some weaknesses due to e.g., reporting errors of dietary intakes irrespective of the methods applied to data collection in various studies. Furthermore, huge cultural differences in preparing meals exist that may modify the results obtained even if the same raw material of foods we eat have been used.
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