Articles producció científica> Bioquímica i Biotecnologia

Consumption of Yogurt, Low-FatMilk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population1-3

  • Identification data

    Identifier: imarina:2657044
    Authors:
    Babio N, Becerra-Tomás N, Martínez-González MÁ, Corella D, Estruch R, Ros E, Sayón-Orea C, Fitó M, Serra-Majem L, Arós F, Lamuela-Raventós RM, Lapetra J, Gómez-Gracia E, Fiol M, Díaz-López A, Sorlí JV, Martínez JA, Salas-Salvadó J, PREDIMED Investigators
    Abstract:
    The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear.The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Mediterranean population at high cardiovascular disease risk.We prospectively analyzed 1868 men and women (55-80 y old) without MetS at baseline, recruited from different PREDIMED (Prevención con Dieta Mediterránea) centers between October 2003 and June 2009 and followed up until December 2010. MetS was defined according to updated, harmonized criteria. At baseline and yearly thereafter, we determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire, and blood biochemistry. Multivariable-adjusted HRs of MetS or its components were estimated for each of the 2 upper tertiles (vs. the lowest one) of mean consumption of dairy products during the follow-up.During a median follow-up of 3.2 y, we documented 930 incident MetS cases. In the multivariable-adjusted model, HRs (95% CIs) of MetS for the comparison of extreme tertiles of dairy product consumption were 0.72 (0.61, 0.86) for low-fat dairy, 0.73 (0.62, 0.86) for low-fat yogurt, 0.78 (0.66, 0.92) for whole-fat yogurt, and 0.80 (0.67, 0.95) for low-fat milk. The respective HR for cheese was 1.31 (1.10, 1.56).Higher consumption of low-fat dairy products, yogurt (total, low-fat, and whole-fat yogurt) and low-fat milk was associated with a reduced risk of MetS in individuals at high cardiovascular disease risk from a Mediterranean population. Conversely, higher consumption of cheese was related to a higher risk of MetS. This trial was registered at controlled-trials.com as ISRCTN35739639.© 2015 American Society for N
  • Others:

    Author, as appears in the article.: Babio N, Becerra-Tomás N, Martínez-González MÁ, Corella D, Estruch R, Ros E, Sayón-Orea C, Fitó M, Serra-Majem L, Arós F, Lamuela-Raventós RM, Lapetra J, Gómez-Gracia E, Fiol M, Díaz-López A, Sorlí JV, Martínez JA, Salas-Salvadó J, PREDIMED Investigators
    Department: Bioquímica i Biotecnologia Bioquímica i Biotecnologia
    URV's Author/s: Babio Sánchez, Nancy Elvira / Becerra Tomás, Nerea / Díaz López, Andres / Salas Salvadó, Jorge
    Keywords: Yogurt Predimed study Milk Metabolic syndrome components Metabolic syndrome Dairy products predimed study milk metabolic syndrome components metabolic syndrome dairy products
    Abstract: The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear.The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Mediterranean population at high cardiovascular disease risk.We prospectively analyzed 1868 men and women (55-80 y old) without MetS at baseline, recruited from different PREDIMED (Prevención con Dieta Mediterránea) centers between October 2003 and June 2009 and followed up until December 2010. MetS was defined according to updated, harmonized criteria. At baseline and yearly thereafter, we determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire, and blood biochemistry. Multivariable-adjusted HRs of MetS or its components were estimated for each of the 2 upper tertiles (vs. the lowest one) of mean consumption of dairy products during the follow-up.During a median follow-up of 3.2 y, we documented 930 incident MetS cases. In the multivariable-adjusted model, HRs (95% CIs) of MetS for the comparison of extreme tertiles of dairy product consumption were 0.72 (0.61, 0.86) for low-fat dairy, 0.73 (0.62, 0.86) for low-fat yogurt, 0.78 (0.66, 0.92) for whole-fat yogurt, and 0.80 (0.67, 0.95) for low-fat milk. The respective HR for cheese was 1.31 (1.10, 1.56).Higher consumption of low-fat dairy products, yogurt (total, low-fat, and whole-fat yogurt) and low-fat milk was associated with a reduced risk of MetS in individuals at high cardiovascular disease risk from a Mediterranean population. Conversely, higher consumption of cheese was related to a higher risk of MetS. This trial was registered at controlled-trials.com as ISRCTN35739639.© 2015 American Society for Nutrition.
    Thematic Areas: Serviço social Saúde coletiva Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Interdisciplinar General medicine Farmacia Ensino Engenharias ii Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciência de alimentos
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 00223166
    Author's mail: andres.diaz@urv.cat nerea.becerra@urv.cat jordi.salas@urv.cat nancy.babio@urv.cat
    Author identifier: 0000-0002-7500-5629 0000-0002-4429-6507 0000-0003-2700-7459 0000-0003-3527-5277
    Record's date: 2024-09-07
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/pii/S0022316622088940?via%3Dihub
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Journal Of Nutrition. 145 (10): 2308-2316
    APA: Babio N, Becerra-Tomás N, Martínez-González MÁ, Corella D, Estruch R, Ros E, Sayón-Orea C, Fitó M, Serra-Majem L, Arós F, Lamuela-Raventós RM, Lapetra (2015). Consumption of Yogurt, Low-FatMilk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population1-3. Journal Of Nutrition, 145(10), 2308-2316. DOI: 10.3945/jn.115.214593
    Article's DOI: 10.3945/jn.115.214593
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2015
    Publication Type: Journal Publications
  • Keywords:

    Medicine (Miscellaneous),Nutrition & Dietetics,Nutrition and Dietetics
    Yogurt
    Predimed study
    Milk
    Metabolic syndrome components
    Metabolic syndrome
    Dairy products
    predimed study
    milk
    metabolic syndrome components
    metabolic syndrome
    dairy products
    Serviço social
    Saúde coletiva
    Odontología
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Interdisciplinar
    General medicine
    Farmacia
    Ensino
    Engenharias ii
    Enfermagem
    Educação física
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciência de alimentos
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