Articles producció científica> Medicina i Cirurgia

Fermented dairy products, diet quality, and cardio–metabolic profile of a Mediterranean cohort at high cardiovascular risk

  • Dades identificatives

    Identificador: imarina:3963863
    Autors:
    Mena-Sánchez G, Babio N, Martínez-González MÁ, Corella D, Schröder H, Vioque J, Romaguera D, Martínez JA, Lopez-Miranda J, Estruch R, Wärnberg J, Bueno-Cavanillas A, Serra-Majem L, Tur JA, Arós F, Tinahones FJ, Sánchez VM, Lapetra J, Pintó X, Vidal J, Vázquez C, Ordovás JM, Delgado-Rodriguez M, Matía-Martín P, Basora J, Buil-Cosiales P, Fernandez-Carrion R, Fitó M, Salas-Salvadó J, PREDIMED-PLUS investigators
    Resum:
    © 2018 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University Background and Aims: Fermented dairy products have been associated with a better diet quality and cardio-metabolic profile. However, in Mediterranean populations, these associations have not been well characterized. The aim of this study was to assess the diet quality and the associations between the consumption of total fermented dairy products and their subtypes and the prevalence of Metabolic Syndrome (MetS) components in a Mediterranean population at high cardiovascular risk. Methods and Results: Baseline cross-sectional analyses were conducted on 6,572 men and women (mean age: 65 years) with overweight or obesity and MetS recruited into the PREDIMED-Plus cohort. A 143-item Food Frequency Questionnaire (FFQ) was used, and anthropometrical, biochemical, and blood pressure measurements were recorded. Multivariate-adjusted Cox regressions were fitted to analyze the association between quartiles of consumption of fermented dairy products and their subtypes and MetS components to estimate the relative risk (RR) and 95% confidence intervals (95% CIs). Participants who were high consumers of fermented dairy products reported a higher consumption of fruit, vegetables, fish, nuts, and whole bread and a lower consumption of white bread, alcohol, and cookies. Participants in the higher quartile showed a lower prevalence of the low HDL-cholesterol component of the MetS (RR=0.88; 95% CI: 0.78-0.98) than those in the lowest quartile of cheese consumption. Cheese consumption was inversely associated with the prevalence of hypertriglyceridemia. Total fermented dairy produc
  • Altres:

    Autor segons l'article: Mena-Sánchez G, Babio N, Martínez-González MÁ, Corella D, Schröder H, Vioque J, Romaguera D, Martínez JA, Lopez-Miranda J, Estruch R, Wärnberg J, Bueno-Cavanillas A, Serra-Majem L, Tur JA, Arós F, Tinahones FJ, Sánchez VM, Lapetra J, Pintó X, Vidal J, Vázquez C, Ordovás JM, Delgado-Rodriguez M, Matía-Martín P, Basora J, Buil-Cosiales P, Fernandez-Carrion R, Fitó M, Salas-Salvadó J, PREDIMED-PLUS investigators
    Departament: Medicina i Cirurgia Bioquímica i Biotecnologia
    Autor/s de la URV: Babio Sánchez, Nancy Elvira / Basora Gallisa, Josep / MENA SÁNCHEZ, GUILLERMO / Salas Salvadó, Jorge
    Paraules clau: Metabolic syndrome components Fermented dairy Diet quality fermented dairy diet quality
    Resum: © 2018 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University Background and Aims: Fermented dairy products have been associated with a better diet quality and cardio-metabolic profile. However, in Mediterranean populations, these associations have not been well characterized. The aim of this study was to assess the diet quality and the associations between the consumption of total fermented dairy products and their subtypes and the prevalence of Metabolic Syndrome (MetS) components in a Mediterranean population at high cardiovascular risk. Methods and Results: Baseline cross-sectional analyses were conducted on 6,572 men and women (mean age: 65 years) with overweight or obesity and MetS recruited into the PREDIMED-Plus cohort. A 143-item Food Frequency Questionnaire (FFQ) was used, and anthropometrical, biochemical, and blood pressure measurements were recorded. Multivariate-adjusted Cox regressions were fitted to analyze the association between quartiles of consumption of fermented dairy products and their subtypes and MetS components to estimate the relative risk (RR) and 95% confidence intervals (95% CIs). Participants who were high consumers of fermented dairy products reported a higher consumption of fruit, vegetables, fish, nuts, and whole bread and a lower consumption of white bread, alcohol, and cookies. Participants in the higher quartile showed a lower prevalence of the low HDL-cholesterol component of the MetS (RR=0.88; 95% CI: 0.78-0.98) than those in the lowest quartile of cheese consumption. Cheese consumption was inversely associated with the prevalence of hypertriglyceridemia. Total fermented dairy products, yogurt, and its types were not associated with any of the MetS components. Conclusions: Compared to nonconsumers, participants consuming fermented dairy products reported a better diet quality and, particularly, cheese consumers presented a lower prevalence of hypertriglyceridemia and low HDL-cholesterol plasma levels, which are MetS components.
    Àrees temàtiques: Serviço social Saúde coletiva Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar General medicine Farmacia Enfermagem Endocrinology, diabetes and metabolism Endocrinology & metabolism Educação física Ciências biológicas ii Ciências biológicas i Ciências ambientais Cardiology and cardiovascular medicine Cardiac & cardiovascular systems
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 15903729
    Adreça de correu electrònic de l'autor: josep.basora@urv.cat josep.basora@urv.cat jordi.salas@urv.cat nancy.babio@urv.cat
    Identificador de l'autor: 0000-0003-2700-7459 0000-0003-3527-5277
    Data d'alta del registre: 2024-09-07
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Enllaç font original: https://www.nmcd-journal.com/article/S0939-4753(18)30159-5/abstract
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Nutrition Metabolism And Cardiovascular Diseases. 28 (10): 1002-1011
    Referència de l'ítem segons les normes APA: Mena-Sánchez G, Babio N, Martínez-González MÁ, Corella D, Schröder H, Vioque J, Romaguera D, Martínez JA, Lopez-Miranda J, Estruch R, Wärnberg J, Buen (2018). Fermented dairy products, diet quality, and cardio–metabolic profile of a Mediterranean cohort at high cardiovascular risk. Nutrition Metabolism And Cardiovascular Diseases, 28(10), 1002-1011. DOI: 10.1016/j.numecd.2018.05.006
    DOI de l'article: 10.1016/j.numecd.2018.05.006
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2018
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Cardiac & Cardiovascular Systems,Cardiology and Cardiovascular Medicine,Endocrinology & Metabolism,Endocrinology, Diabetes and Metabolism,Medicine (Miscellaneous),Nutrition & Dietetics,Nutrition and Dietetics
    Metabolic syndrome components
    Fermented dairy
    Diet quality
    fermented dairy
    diet quality
    Serviço social
    Saúde coletiva
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Interdisciplinar
    General medicine
    Farmacia
    Enfermagem
    Endocrinology, diabetes and metabolism
    Endocrinology & metabolism
    Educação física
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Cardiology and cardiovascular medicine
    Cardiac & cardiovascular systems
  • Documents:

  • Cerca a google

    Search to google scholar