Autor según el artículo: 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
Departamento: Bioquímica i Biotecnologia Bioquímica i Biotecnologia
Autor/es de la URV: Babio Sánchez, Nancy Elvira / Becerra Tomás, Nerea / Díaz López, Andres / Salas Salvadó, Jorge
Palabras clave: Yogurt Predimed study Milk Metabolic syndrome components Metabolic syndrome Dairy products predimed study milk metabolic syndrome components metabolic syndrome dairy products
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 00223166
Direcció de correo del autor: andres.diaz@urv.cat nerea.becerra@urv.cat jordi.salas@urv.cat nancy.babio@urv.cat
Identificador del autor: 0000-0002-7500-5629 0000-0002-4429-6507 0000-0003-2700-7459 0000-0003-3527-5277
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Journal Of Nutrition. 145 (10): 2308-2316
Referencia de l'ítem segons les normes 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
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2015
Tipo de publicación: Journal Publications
Repositori URV