Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/113997
Title: Effects of 1-Year Intervention with a Mediterranean Diet on Plasma Fatty Acid Composition and Metabolic Syndrome in a Population at High Cardiovascular Risk
Authors: Mayneris-Perxachs, J
Sala-Vila, A
Chisaguano, M
Castellote, AI
Estruch, R
Covas, MI
Fito, M
Salas Salvado, J
Martinez-Gonzalez, MA
Lamuela-Raventos, R
Ros, E
Lopez-Sabater, MC
Editors: Atkin, Stephen L.
UNESCO Clasification: 32 Ciencias médicas
3206 Ciencias de la nutrición
320502 Endocrinología
320704 Patología cardiovascular
Keywords: Diet
Type 2 diabetes
Fats
Blood plasma
Fatty acids, et al
Issue Date: 2014
Journal: PLoS ONE 
Abstract: Background & Aims: Metabolic syndrome (MetS) has become an important public concern due to its increasing prevalence. An altered fatty acid composition has been associated with MetS, but the Mediterranean diet has been shown to have a protective effect. The aim of the present study was to analyze the influence of a Mediterranean dietary pattern, as assessed by the biomarkers of food supplied, on the plasma fatty acid composition and its relation with MetS after 1 year of intervention. Methods: A total of 424 subjects were randomly selected from the PREDIMED randomized dietary trial after completing a 1-year intervention program. Participants aged 55 to 80 years and at high risk of cardiovascular disease were randomly assigned to three dietary interventions: Mediterranean diet supplemented with virgin olive oil or nuts, or a low-fat diet. Results: After 1 year of intervention participants in the virgin olive oil group showed significantly increased plasma concentrations of palmitic and oleic acids, but reduced proportions of margaric, stearic, and linoleic acids. In turn, subjects in the nut group showed significantly increased levels of palmitic, linoleic, and α-linolenic acids, but reduced proportions of myristic, margaric, palmitoleic, and dihommo-γ-linoleic acids. Increases in the biomarkers of foods supplied to the Mediterranean diet groups, i.e., oleic and α-linolenic acids, were beneficially associated with the incidence, reversion and prevalence of MetS. No weight changes were observed among participants. Conclusions: The nut and olive oil diets induced a fatty acid composition that has been shown to be beneficial in the face of MetS. Therefore, a Mediterranean diet rich in fats of vegetable origin may be a useful tool for the management of MetS without the need for concerns over weight gain due to its high fat content.
URI: http://hdl.handle.net/10553/113997
ISSN: 1932-6203
DOI: 10.1371/journal.pone.0085202
Source: PLoS ONE [ISSN 1932-6203], v. 9 (3) e85202 (Marzo 2014)
Appears in Collections:Artículos
Thumbnail
Adobe PDF (545,8 kB)
Show full item record

SCOPUSTM   
Citations

50
checked on Jul 3, 2022

Page view(s)

34
checked on Mar 26, 2022

Download(s)

3
checked on Mar 26, 2022

Google ScholarTM

Check

Altmetric


Share



Export metadata



Items in accedaCRIS are protected by copyright, with all rights reserved, unless otherwise indicated.