Information about nutrition can be found in a variety of sources over the internet and in peer-reviewed articles; although, the different sources can imply different interpretation and motives. This paper critically analyzes two such sources.
Part 1
13 Foods that are good for High Blood Pressure
By: Mary Ellen and Rachel Nall, and reviewed by Natalie Butler.
Website name and URL: Healthline, https://www.healthline.com/health/foods-good-for-high-blood-pressure#overview1
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Date Published: May 2, 2017
At the bottom of the website, it has a certificate by Health On Net Foundation which assists the user get reliable internet information on health, thus making the site a trusted among users. One questionable aspect is the lack of sponsors of the website or any medical organization that provides the health information for publication. Thus it is not clear whether it is a professional nutritional advice or just a list compiled out of the blues. The implied authors are not in the list of the professionals in the “About Us” section which lists the board of management and contributors. This makes it difficult to determine their credentials and whether or not they are medical professionals. The website article provides a list of the foods that one can try to help prevent hypertension. Some examples are green vegetables like spinach, kale, arugula; red beets; berries; skim milk and yoghurt; among others. These foods said to be rich in potassium, magnesium, fiber and calcium that reduce high blood pressure, but the author does not explain how they work. They are also low in sodium and fat except for few fish like salmon and olive oil, whose are beneficial. The author links the list to other organizations like the CDC and American Heart Association which has statistics like twenty percent reduction of heart diseases for women who eat yoghurt. The information is presented in a smooth and flowing manner making it useful to the user. The contents relate to the title, and for practicality, they provide servings to follow for the person to reduce hypertension. In my opinion, the article is attractive and straightforward, thus likable and applicable.
Olive oil consumption and risk of type 2 diabetes in US women
By: Marta Guasch-Ferré, Adela Hruby, Jordi Salas-Salvadó, Miguel A Martínez-González, Qi Sun, Walter C Willett, and Frank B Hu.
The American Journal of Clinical Nutrition
August 2015, Vol. 102 Issue 2, p479-486
This article is obtained in the NCBI website of the peer-reviewed articles published in journals. The site is a secure source as it has the security lock before the URL. It is easier to locate the sponsor of the website, which is US National Library of Medicine and National Institutes of Health, alongside the USA government. This makes the article to be credible and has the high level of trustworthy as there is also precise information about the authors. This publication provides the report of a study carried out to determine the relationship between olive oil intake and Type 2 diabetes in women of USA. The research has a sample size and design of experiment which makes it have a conclusive result. The information is complicated as it has scientific and medical terms that make it only suitable to scientific peers and academicians. However, it provides new information on the relationship between the two variables. The outcome of this study states that the women who ate more olive oil had a less chance of having Type 2 diabetes than those who ate less or not at all.
Part 2
The two articles have differences in many ways from presentation to contents. The second information is more reliable and credible than the first one as it had to be reviewed before publication. The second article takes into account professional research that has been done previously based on the topic and referred to the information. The first item is arranged in a list form, without background information to the problem, while the second one has a scholarly arrangement that includes a systematic presentation with designs and conclusion. The conclusion is that olive oil intake is leads to a lower risk of type 2, diabetes in women, and that replacing traditional fat and salad dressing with this oil is inversely proportional to the disease. The intent of the first article can be to drive traffic to the website and other linked websites while the second one is for medical and professional use. For the website article, an audience is possibly a person looking for nutritional advice online, while the publication aims at the academic and research audience. The ordinary person online, including me, is more likely to read the first article due to its simplicity and open presentation. The simplicity makes it the most understandable. The second one is complex and needs someone with scientific knowledge to interpret the data. This includes a finding that the pooled HR of T2D in those who consumed more than 1 tablespoon of olive oil per day as compared to those who did not take was 0.90. For salad dressing olive oil it was 0.95 and for oil added to bread or food it was 0.85. Although, it gives the most applicable data it is based on actual research and collection of scientific information. Thus, I prefer it to the first one for professional purposes.
References
Ellen Ellis, M., & Nall, R. (2017). 13 Foods That Are Good for High Blood Pressure: Health line. Retrieved 6 October 2017, from https://www.healthline.com/health/foods-good-for-high-blood-pressure#foods-to-try2
Guasch-Ferre, M., Hruby, A., Salas-Salvado, J., Martinez-Gonzalez, M., Sun, Q., Willett, W., & Hu, F. (2015). Olive oil consumption and risk of type 2 diabetes in US women: American Journal Of Clinical Nutrition, 102(2), 479-486. http://dx.doi.org/10.3945/ajcn.115.112029
