Articles producció científica> Bioquímica i Biotecnologia

Associations between Both Lignan and Yogurt Consumption and Cardiovascular Risk Parameters in an Elderly Population: Observations from a Cross-Sectional Approach in the PREDIMED Study

  • Dades identificatives

    Identificador: imarina:2657433
    Autors:
    Creus-Cuadros A, Tresserra-Rimbau A, Quifer-Rada P, Martínez-González MA, Corella D, Salas-Salvadó J, Fitó M, Estruch R, Gómez-Gracia E, Lapetra J, Arós F, Fiol M, Ros E, Serra-Majem L, Pintó X, Moreno JJ, Ruiz-Canela M, Sorli JV, Basora J, Schröder H, Lamuela-Raventós RM, PREDIMED Study Investigators
    Resum:
    The study of dietary patterns is gaining interest. Although the health benefits of yogurt and lignans have been investigated separately, to our knowledge there are no studies on their associative effects.The aim of this study was to evaluate a possible association between yogurt and lignans using biomarkers of cardiovascular disease risk in an elderly population.We conducted a cross-sectional analysis of the association between baseline dietary information and cardiovascular risk parameters using food frequency questionnaires.We enrolled 7,169 Spanish participants of the PREDIMED (Prevención con Dieta Mediterránea) study (elderly men and women at high cardiovascular risk) from June 2003 to June 2009.Cardiovascular risk parameters, including cholesterol, triglycerides, glucose, body mass index, weight, waist circumference, and blood pressure were measured.General linear models were used to assess the relationship between categorical variables (yogurt, total dairy intake, lignans, and yogurt plus lignans) and cardiovascular risk parameters.The consumption of either yogurt or lignans seems to have beneficial effects on human health, but the consumption of both showed greater improvement in some cardiovascular health parameters. Indeed, participants with a higher consumption of both yogurt and lignans showed lower total cholesterol (estimated ?-coefficients=-6.18; P=0.001) and low-density lipoprotein cholesterol levels (?=-4.92; P=0.005). In contrast, participants with lower yogurt and lignan consumption had a higher body mass index (?=0.28; P=0.007) and weight (?=1.20; P=0.008).High lignan and yogurt consumption is associated with a better cardiovascular risk parameters profile in an elderly Mediterranean population. Further research is warranted to determine the mechanism
  • Altres:

    Autor segons l'article: Creus-Cuadros A, Tresserra-Rimbau A, Quifer-Rada P, Martínez-González MA, Corella D, Salas-Salvadó J, Fitó M, Estruch R, Gómez-Gracia E, Lapetra J, Arós F, Fiol M, Ros E, Serra-Majem L, Pintó X, Moreno JJ, Ruiz-Canela M, Sorli JV, Basora J, Schröder H, Lamuela-Raventós RM, PREDIMED Study Investigators
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Basora Gallisa, Josep / Salas Salvadó, Jorge
    Paraules clau: Polyphenol Microbiota Lipid profile Cardiovascular disease microbiota lipid profile cardiovascular disease
    Resum: The study of dietary patterns is gaining interest. Although the health benefits of yogurt and lignans have been investigated separately, to our knowledge there are no studies on their associative effects.The aim of this study was to evaluate a possible association between yogurt and lignans using biomarkers of cardiovascular disease risk in an elderly population.We conducted a cross-sectional analysis of the association between baseline dietary information and cardiovascular risk parameters using food frequency questionnaires.We enrolled 7,169 Spanish participants of the PREDIMED (Prevención con Dieta Mediterránea) study (elderly men and women at high cardiovascular risk) from June 2003 to June 2009.Cardiovascular risk parameters, including cholesterol, triglycerides, glucose, body mass index, weight, waist circumference, and blood pressure were measured.General linear models were used to assess the relationship between categorical variables (yogurt, total dairy intake, lignans, and yogurt plus lignans) and cardiovascular risk parameters.The consumption of either yogurt or lignans seems to have beneficial effects on human health, but the consumption of both showed greater improvement in some cardiovascular health parameters. Indeed, participants with a higher consumption of both yogurt and lignans showed lower total cholesterol (estimated ?-coefficients=-6.18; P=0.001) and low-density lipoprotein cholesterol levels (?=-4.92; P=0.005). In contrast, participants with lower yogurt and lignan consumption had a higher body mass index (?=0.28; P=0.007) and weight (?=1.20; P=0.008).High lignan and yogurt consumption is associated with a better cardiovascular risk parameters profile in an elderly Mediterranean population. Further research is warranted to determine the mechanisms and consequences of this potential effect.Copyright © 2017 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
    Grup de recerca: Alimentació, Nutrició, Creixement i Salut Mental
    Àrees temàtiques: Saúde coletiva Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina iii Medicina ii Medicina i General medicine Food science Ciência de alimentos
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 22122672
    Adreça de correu electrònic de l'autor: josep.basora@urv.cat josep.basora@urv.cat jordi.salas@urv.cat
    Identificador de l'autor: 0000-0003-2700-7459
    Data d'alta del registre: 2024-09-07
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Enllaç font original: https://www.jandonline.org/article/S2212-2672(16)31394-6/abstract
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Journal Of The Academy Of Nutrition And Dietetics. 117 (4): 609-622.e1
    Referència de l'ítem segons les normes APA: Creus-Cuadros A, Tresserra-Rimbau A, Quifer-Rada P, Martínez-González MA, Corella D, Salas-Salvadó J, Fitó M, Estruch R, Gómez-Gracia E, Lapetra J, Ar (2017). Associations between Both Lignan and Yogurt Consumption and Cardiovascular Risk Parameters in an Elderly Population: Observations from a Cross-Sectional Approach in the PREDIMED Study. Journal Of The Academy Of Nutrition And Dietetics, 117(4), 609-622.e1. DOI: 10.1016/j.jand.2016.11.003
    DOI de l'article: 10.1016/j.jand.2016.11.003
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2017
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Food Science,Medicine (Miscellaneous),Nutrition & Dietetics,Nutrition and Dietetics
    Polyphenol
    Microbiota
    Lipid profile
    Cardiovascular disease
    microbiota
    lipid profile
    cardiovascular disease
    Saúde coletiva
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina iii
    Medicina ii
    Medicina i
    General medicine
    Food science
    Ciência de alimentos
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