Articles producció científica> Bioquímica i Biotecnologia

Eating competence of elderly Spanish adults is associated with a healthy diet and a favorable cardiovascular disease risk profile.

  • Identification data

    Identifier: PC:1727
    Authors:
    Jordi Salas-SalvadoBarbara LohseTricia PsotaRamon EstruchItziar ZazpeJose V. SorliMerce SerraJodi Stotts KrallFabiola Ma´rquezEmilio RosPREDIMED Study Investigators
    Abstract:
    Eating competence (EC), a bio-psychosocial model for intrapersonal approaches to eating and food-related behaviors, is associated with less weight dissatisfaction, lower BMI, and increased HDL-cholesterol in small U.S. studies, but its relationship to nutrient quality and overall cardiovascular risk have not been examined. Prevención con Dieta Mediterránea (PREDIMED) is a 5-y controlled clinical trial evaluating Mediterranean diet efficacy on the primary prevention of cardiovascular diseases (CVD) in Spain. In a cross-sectional study, 638 PREDIMED participants (62% women, mean age 67 y) well phenotyped for cardiovascular risk factors were assessed for food intake and EC using validated questionnaires. Overall, 45.6% were eating-competent. EC was associated with being male and energy intake (P < 0.01). After gender and energy adjustment, participants with EC compared with those without showed higher fruit intake and greater adherence to the Mediterranean diet (P < 0.05) and tended to consume more fish (P = 0.076) and fewer dairy products (P = 0.054). EC participants tended to have a lower BMI (P = 0.057) and had a lower fasting blood glucose concentration and serum LDL-:HDL-cholesterol ratio (P < 0.05) and a higher HDL-cholesterol concentration (P = 0.025) after gender adjustment. EC participants had lower odds ratios (OR) of having a blood glucose concentration >5.6 mmol/L (0.71; 95% CI 0.51-0.98) and HDL-cholesterol <1.0 mmol/L (0.70; 95% CI 0.68-1.00). The OR of actively smoking, being obese, or having a serum LDL-cholesterol concentration > or =3.4 mmol/L were <1.0, but the 95% CI included the 1.0 (P > 0.1). Our findings support further examination of EC as a strategy for enhancing diet quality and CVD prevention.
  • Others:

    Author, as appears in the article.: Jordi Salas-Salvado; Barbara Lohse; Tricia Psota; Ramon Estruch; Itziar Zazpe; Jose V. Sorli; Merce Serra; Jodi Stotts Krall; Fabiola Ma´rquez; Emilio Ros; PREDIMED Study Investigators
    Department: Bioquímica i Biotecnologia
    URV's Author/s: SALAS SALVADÓ, JORGE; Barbara Lohse; Tricia Psota; Ramon Estruch; Itziar Zazpe; Jose V. Sorli; Merce Serra; Jodi Stotts Krall; Fabiola Ma´rquez; Emilio Ros; PREDIMED Study Investigators
    Keywords: Elderly Spanish Adults Healthy Diet cardiovascular disease
    Abstract: Eating competence (EC), a bio-psychosocial model for intrapersonal approaches to eating and food-related behaviors, is associated with less weight dissatisfaction, lower BMI, and increased HDL-cholesterol in small U.S. studies, but its relationship to nutrient quality and overall cardiovascular risk have not been examined. Prevención con Dieta Mediterránea (PREDIMED) is a 5-y controlled clinical trial evaluating Mediterranean diet efficacy on the primary prevention of cardiovascular diseases (CVD) in Spain. In a cross-sectional study, 638 PREDIMED participants (62% women, mean age 67 y) well phenotyped for cardiovascular risk factors were assessed for food intake and EC using validated questionnaires. Overall, 45.6% were eating-competent. EC was associated with being male and energy intake (P < 0.01). After gender and energy adjustment, participants with EC compared with those without showed higher fruit intake and greater adherence to the Mediterranean diet (P < 0.05) and tended to consume more fish (P = 0.076) and fewer dairy products (P = 0.054). EC participants tended to have a lower BMI (P = 0.057) and had a lower fasting blood glucose concentration and serum LDL-:HDL-cholesterol ratio (P < 0.05) and a higher HDL-cholesterol concentration (P = 0.025) after gender adjustment. EC participants had lower odds ratios (OR) of having a blood glucose concentration >5.6 mmol/L (0.71; 95% CI 0.51-0.98) and HDL-cholesterol <1.0 mmol/L (0.70; 95% CI 0.68-1.00). The OR of actively smoking, being obese, or having a serum LDL-cholesterol concentration > or =3.4 mmol/L were <1.0, but the 95% CI included the 1.0 (P > 0.1). Our findings support further examination of EC as a strategy for enhancing diet quality and CVD prevention.
    Research group: Alimentació, Nutrició, Creixement i Salut Mental
    Thematic Areas: Bioquímica i biotecnologia Bioquímica y tecnología Biochemistry and technology
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0022-3166
    Author identifier: N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D; N/D
    Record's date: 2016-06-13
    Last page: 1327
    Journal volume: 140
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://academic.oup.com/jn/article/140/7/1322/4743308
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.3945/jn.109.120188
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2010
    First page: 1322
    Publication Type: Article Artículo Article
  • Keywords:

    Dieta
    Sistema cardiovascular -- Malalties -- Factors de risc
    Persones grans -- Nutrició -- Espanya
    Elderly Spanish Adults
    Healthy Diet
    cardiovascular disease
    Bioquímica i biotecnologia
    Bioquímica y tecnología
    Biochemistry and technology
    0022-3166
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