Autor según el artículo: Henriquez-Sanchez, P.; Sanchez-Villegas, A.; Ruano-Rodriguez, C.; Gea, A.; Lamuela-Raventos, R. M.; Estruch, R.; Salas-Salvado, J.; Covas, M. I.; Corella, D.; Schroeder, H.; Gutierrez-Bedmar, M.; Santos-Lozano, J. M.; Pinto, X.; Aros, F.; Fiol, M.; Tresserra-Rimbau, A.; Ros, E.; Martinez-Gonzalez, M. A.; Serra-Majem, L.;
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Salas Salvadó, Jorge
Palabras clave: Vegetable consumption Prospective cohort Predimed study Predimed Plant foods Older-people Mortality Mediterranean diet In-vitro Healthy-young adults Dietary antioxidant capacity Cardiovascular-disease C-reactive protein Antioxidant intake All-cause mortality dietary antioxidant capacity antioxidant intake
Resumen: The aim of the present study was to assess the association between the dietary total antioxidant capacity, the dietary intake of different antioxidants and mortality in a Mediterranean population at high cardiovascular disease risk.A total of 7,447 subjects from the PREDIMED study (multicenter, parallel group, randomized controlled clinical trial), were analyzed treating data as an observational cohort. Different antioxidant vitamin intake and total dietary antioxidant capacity were calculated from a validated 137-item food frequency questionnaire at baseline and updated yearly. Deaths were ascertained through contact with families and general practitioners, review of medical records and consultation of the National Death Index. Cox regression models were fitted to assess the relationship between dietary total antioxidant capacity and mortality. Dietary total antioxidant capacity was estimated using ferric-reducing antioxidant power assays.A total of 319 deaths were recorded after a median follow-up of 4.3 years. Subjects belonging to the upper quintile of antioxidant capacity were younger, ex-smokers, with high educational level, and more active and had higher alcohol intake. Multivariable-adjusted models revealed no statistically significant difference between total dietary antioxidant capacity and mortality (Q5 vs. Q1 ref HR 0.85; 95% CI 0.60-1.20) neither for the intake of all the vitamins studied.No statistically significant association was found between antioxidant capacity and total mortality in elderly subjects at high cardiovascular risk.
Áreas temáticas: Serviço social Saúde coletiva Química Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Farmacia Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 14366207
Direcció de correo del autor: jordi.salas@urv.cat
Identificador del autor: 0000-0003-2700-7459
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://link.springer.com/article/10.1007/s00394-015-0840-2
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: European Journal Of Nutrition. 55 (1): 227-236
Referencia de l'ítem segons les normes APA: Henriquez-Sanchez, P.; Sanchez-Villegas, A.; Ruano-Rodriguez, C.; Gea, A.; Lamuela-Raventos, R. M.; Estruch, R.; Salas-Salvado, J.; Covas, M. I.; Core (2016). Dietary total antioxidant capacity and mortality in the PREDIMED study. European Journal Of Nutrition, 55(1), 227-236. DOI: 10.1007/s00394-015-0840-2
DOI del artículo: 10.1007/s00394-015-0840-2
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2016
Tipo de publicación: Journal Publications
Repositori URV