Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/37138
Title: Associations between both lignan and yogurt consumption and from a cross-sectional approach in the PREDIMED study
Authors: Creus-Cuadros, Anna
Tresserra-Rimbau, Anna
Quifer-Rada, Paola
Martínez-González, Miguel Ángel
Corella, Dolores
Salas-Salvadó, Jordi
Fitó, Montse
Estruch, Ramón
Gómez-Gracia, Enrique
Lapetra, José
Arós, Fernando
Fiol, Miquel
Ros, Emilio
Serra-Majem, Lluis 
Pinto, Xavier
Moreno, Juan José
Ruiz-Canela, Miguel
Sorlí, José V.
Basora, Josep
Schröder, H.
Lamuela-Raventós, R.M.
PREDIMED Study Investigators
UNESCO Clasification: 3206 Ciencias de la nutrición
Keywords: Polyphenol
Lipid profile
Cardiovascular disease
Microbiota
Issue Date: 2017
Journal: Journal of the Academy of Nutrition and Dietetics 
Abstract: Background The study of dietary patterns is gaining interest. Although the health benefits of yogurt and lignans have been investigated separately, to our knowledge there are no studies on their associative effects. Objective The aim of this study was to evaluate a possible association between yogurt and lignans using biomarkers of cardiovascular disease risk in an elderly population. Design We conducted a cross-sectional analysis of the association between baseline dietary information and cardiovascular risk parameters using food frequency questionnaires. Participants We enrolled 7,169 Spanish participants of the PREDIMED (Prevencion con Dieta Mediterranea) study (elderly men and women at high cardiovascular risk) from June 2003 to June 2009. Main outcome measures Cardiovascular risk parameters, including cholesterol, tri-glycerides, glucose, body mass index, weight, waist circumference, and blood pressure were measured. Statistical analysis General linear models were used to assess the relationship between categorical variables (yogurt, total dairy intake, lignans, and yogurt plus lignans) and cardiovascular risk parameters. Results The consumption of either yogurt or lignans seems to have beneficial effects on human health, but the consumption of both showed greater improvement in some cardiovascular health parameters. Indeed, participants with a higher consumption of both yogurt and lignans showed lower total cholesterol (estimated beta-coefficients = -6.18; P=0.001) and low-density lipoprotein cholesterol levels (beta = -4.92; P=0.005). In contrast, participants with lower yogurt and lignan consumption had a higher body mass index (beta = 0.28; P=0.007) and weight (beta=1.20; p = 0.008). Conclusions High lignan and yogurt consumption is associated with a better cardiovascular risk parameters profile in an elderly Mediterranean population. Further research is warranted to determine the mechanisms and consequences of this potential effect.
URI: http://hdl.handle.net/10553/37138
ISSN: 2212-2672
DOI: 10.1016/j.jand.2016.11.003
Source: Journal of the Academy of Nutrition and Dietetics [ISSN 2212-2672], v. 117 (4), p. 609-622
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