Autor según el artículo: Mena-Sánchez G, Babio N, Becerra-Tomás N, Martínez-González MÁ, Díaz-López A, Corella D, Zomeño MD, Romaguera D, Vioque J, Alonso-Gómez ÁM, Wärnberg J, Martínez JA, Serra-Majem L, Estruch R, Bernal R, Lapetra J, Pintó X, Tur JA, Lopez-Miranda J, Cano-Ibáñez N, Gaforio JJ, Matía-Martín P, Daimiel L, Caro JLL, Vidal J, Vázquez C, Ros E, Arellano AG, Palau A, Fernández-Carrión R, Pérez-Vega KA, Morey M, de la Hera MG, Vaquero-Luna J, Carmona-González FJ, Abete I, Álvarez-Pérez J, Casas R, Fernández-García JC, Santos-Lozano JM, Corbella E, Sureda A, Ruiz-Canela M, Barragán R, Goday A, Martín M, Altozano Rodado MC, Toledo E, Fitó M, Salas-Salvadó J, PREDIMED-PLUS investigators
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Babio Sánchez, Nancy Elvira / Becerra Tomás, Nerea / Díaz López, Andres / MENA SÁNCHEZ, GUILLERMO / Palau Vendrell, Ana / Salas Salvadó, Jorge
Palabras clave: Yogurt Serum uric-acid Risk Purine-rich foods Protein Milk Metaanalysis Hyperuricemia Gout Dairy products Chronic kidney-disease Cheese Body-mass index 3rd national-health
Resumen: The prevalence of hyperuricemia has increased substantially in recent decades. It has been suggested that it is an independent risk factor for weight gain, hypertension, hypertriglyceridemia, metabolic syndrome (MetS), and cardiovascular disease. Results from epidemiological studies conducted in different study populations have suggested that high consumption of dairy products is associated with a lower risk of developing hyperuricemia. However, this association is still unclear. The aim of the present study is to explore the association of the consumption of total dairy products and their subtypes with the risk of hyperuricemia in an elderly Mediterranean population with MetS.Baseline cross-sectional analyses were conducted on 6329 men/women (mean age 65 years) with overweight/obesity and MetS from the PREDIMED-Plus cohort. Dairy consumption was assessed using a food frequency questionnaire. Multivariable-adjusted Cox regressions were fitted to analyze the association of quartiles of consumption of total dairy products and their subtypes with the prevalence of hyperuricemia. Participants in the upper quartile of the consumption of total dairy products (multiadjusted prevalence ratio (PR) = 0.84; 95% CI: 0.75-0.94; P-trend 0.02), low-fat dairy products (PR = 0.79; 95% CI: 0.70-0.89; P-trend <0.001), total milk (PR = 0.81; 95% CI: 0.73-0.90; P-trend<0.001), low-fat milk (PR = 0.80; 95% CI: 0.72-0.89; P-trend<0.001, respectively), low-fat yogurt (PR = 0.89; 95% CI: 0.80-0.98; P-trend 0.051), and cheese (PR = 0.86; 95% CI: 0.77-0.96; P-trend 0.003) presented a lower prevalence of hyperuricemia. Whole-fat dairy, fermented dairy, and yogurt consumption were not associated with hyperuricemia.High consumption of total dairy products, total milk, low-fat dairy products, low-fat milk, low-fat yogurt, and cheese is associated with a lower risk of hyperuricemia.Copyright © 2019 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.
Áreas temáticas: Serviço social Saúde coletiva Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar General medicine Farmacia Enfermagem Endocrinology, diabetes and metabolism Endocrinology & metabolism Educação física Ciências biológicas ii Ciências biológicas i Ciências ambientais Cardiology and cardiovascular medicine Cardiac & cardiovascular systems
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 15903729
Direcció de correo del autor: andres.diaz@urv.cat nerea.becerra@urv.cat nancy.babio@urv.cat jordi.salas@urv.cat ana.palau@estudiants.urv.cat
Identificador del autor: 0000-0002-7500-5629 0000-0002-4429-6507 0000-0003-3527-5277 0000-0003-2700-7459
Fecha de alta del registro: 2024-06-08
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://www.nmcd-journal.com/article/S0939-4753(19)30362-X/abstract
Referencia al articulo segun fuente origial: Nutrition Metabolism And Cardiovascular Diseases. 30 (2): 214-222
Referencia de l'ítem segons les normes APA: Mena-Sánchez G, Babio N, Becerra-Tomás N, Martínez-González MÁ, Díaz-López A, Corella D, Zomeño MD, Romaguera D, Vioque J, Alonso-Gómez ÁM, Wärnberg J (2020). Association between dairy product consumption and hyperuricemia in an elderly population with metabolic syndrome.. Nutrition Metabolism And Cardiovascular Diseases, 30(2), 214-222. DOI: 10.1016/j.numecd.2019.09.023
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.1016/j.numecd.2019.09.023
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2020
Tipo de publicación: Journal Publications
Repositori URV