Articles producció científica> Bioquímica i Biotecnologia

Replacing red meat and processed red meat for white meat, fish, legumes or eggs is associated with lower risk of incidence of metabolic syndrome

  • Datos identificativos

    Identificador: imarina:2617407
    Handle: http://hdl.handle.net/20.500.11797/imarina2617407
  • Autores:

    Becerra-Tomas, Nerea
    Babio, Nancy
    Angel Martinez-Gonzalez, Miguel
    Corella, Dolores
    Estruch, Ramon
    Ros, Emilio
    Fito, Montserrat
    Serra-Majem, Lluis
    Salaverria, Itziar
    Lamuela-Raventos, Rosa M.
    Lapetra, Jose
    Gomez-Gracia, Enrique
    Fiol, Miguel
    Toledo, Estefania
    Sorli, Jose V.
    Roser Pedret-Llaberia, Maria
    Salas-Salvado, Jordi
  • Otros:

    Autor según el artículo: Becerra-Tomas, Nerea; Babio, Nancy; Angel Martinez-Gonzalez, Miguel; Corella, Dolores; Estruch, Ramon; Ros, Emilio; Fito, Montserrat; Serra-Majem, Lluis; Salaverria, Itziar; Lamuela-Raventos, Rosa M.; Lapetra, Jose; Gomez-Gracia, Enrique; Fiol, Miguel; Toledo, Estefania; Sorli, Jose V.; Roser Pedret-Llaberia, Maria; Salas-Salvado, Jordi;
    Departamento: Bioquímica i Biotecnologia Bioquímica i Biotecnologia
    Autor/es de la URV: Babio Sánchez, Nancy Elvira / Becerra Tomás, Nerea / Salas Salvadó, Jorge
    Palabras clave: Women Total meat Spanish men Red meat Questionnaire Processed red meat Predimed-study Predimed study Metabolic syndrome Metaanalysis Mediterranean diet Diabetes-mellitus Coronary-heart-disease Consumption Cohort Cardiovascular-disease red meat processed red meat predimed-study metabolic syndrome
    Resumen: Few studies have assessed the association between consumption of red meat (RM) and processed red meats (PRM) and the incidence of metabolic syndrome (MetS) and results have been inconsistent. We investigated associations between total consumption of meat and its subtypes and incident MetS and estimated the effect of substituting RM or PRM for alternative protein-rich foods.We analyzed 1868 participants (55-80 years-old) recruited into the PREDIMED study who had no MetS at baseline and were followed for a median of 3.2 years. MetS was defined using updated harmonized criteria. Anthropometric variables, dietary habits, and blood biochemistry were determined at baseline and yearly thereafter. Multivariable-adjusted hazard ratios (HRs) of MetS were estimated for the two upper tertiles (versus the lowest one) of mean consumption of meat and its subtypes during the follow-up as exposure.Comparing the highest vs the lowest tertile of consumption, we observed an increased risk of MetS incidence, with HRs of 1.23 (95% confidence interval [CI]: 1.03-1.45) and 1.46 (CI: 1.22-1.74) for total meat and pooled RM and PRM, respectively. Compared with participants in the lowest tertile, those in the highest tertile of poultry and rabbit consumption had a lower risk of MetS incidence. The risk of MetS was lower when one-serving/day of RM or PRM was replaced by legumes, poultry and rabbit, fish or eggs.RM and PRM consumption was associated with higher risk of MetS. Replacing RM or PRM with other protein-rich foods related to a lower risk of MetS and should, therefore, be encouraged. This trial was registered at controlled-trials.com as ISRCTN35739639.Copyright © 2016 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.
    Grupo de investigación: Alimentació, Nutrició, Creixement i Salut Mental
    Áreas temáticas: Saúde coletiva Química Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicina iii Medicina ii Medicina i Interdisciplinar General medicine Farmacia Engenharias iv Enfermagem Educação física Critical care and intensive care medicine Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciência de alimentos Biotecnología
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 02615614
    Direcció de correo del autor: nerea.becerra@urv.cat nancy.babio@urv.cat jordi.salas@urv.cat
    Identificador del autor: 0000-0002-4429-6507 0000-0003-3527-5277 0000-0003-2700-7459
    Fecha de alta del registro: 2023-09-02
    Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
    Enlace a la fuente original: https://www.clinicalnutritionjournal.com/article/S0261-5614(16)30005-X/fulltext
    URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Clinical Nutrition. 35 (6): 1442-1449
    Referencia de l'ítem segons les normes APA: Becerra-Tomas, Nerea; Babio, Nancy; Angel Martinez-Gonzalez, Miguel; Corella, Dolores; Estruch, Ramon; Ros, Emilio; Fito, Montserrat; Serra-Majem, Llu (2016). Replacing red meat and processed red meat for white meat, fish, legumes or eggs is associated with lower risk of incidence of metabolic syndrome. Clinical Nutrition, 35(6), 1442-1449. DOI: 10.1016/j.clnu.2016.03.017
    DOI del artículo: 10.1016/j.clnu.2016.03.017
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2016
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Critical Care and Intensive Care Medicine,Nutrition & Dietetics,Nutrition and Dietetics
    Women
    Total meat
    Spanish men
    Red meat
    Questionnaire
    Processed red meat
    Predimed-study
    Predimed study
    Metabolic syndrome
    Metaanalysis
    Mediterranean diet
    Diabetes-mellitus
    Coronary-heart-disease
    Consumption
    Cohort
    Cardiovascular-disease
    red meat
    processed red meat
    predimed-study
    metabolic syndrome
    Saúde coletiva
    Química
    Odontología
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicina iii
    Medicina ii
    Medicina i
    Interdisciplinar
    General medicine
    Farmacia
    Engenharias iv
    Enfermagem
    Educação física
    Critical care and intensive care medicine
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciência de alimentos
    Biotecnología
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