Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/44833
DC FieldValueLanguage
dc.contributor.authorVal, Victoria Arijaen_US
dc.contributor.authorBabio, Nancyen_US
dc.contributor.authorFernández-Ballart, Joanen_US
dc.contributor.authorSerra-Majem, Lluísen_US
dc.date.accessioned2018-11-22T02:56:17Z-
dc.date.available2018-11-22T02:56:17Z-
dc.date.issued2004en_US
dc.identifier.issn0004-0622en_US
dc.identifier.urihttp://hdl.handle.net/10553/44833-
dc.description.abstractMediterranean Diet and the sea: fish. The excellent quality of the Mediterranean Diet, apart from other products, is associated to a high consumption of fish. Epidemiological studies have shown over time certain beneficial effects of fish consumption in the prevention of chronic diseases. The specific components found in fish, the long chain omega 3 eicosapentanoic and docosahexanoic fatty acids, have been identified as the principle elements responsible for this protective effect in Mediterranean populations.There is also evidence for a relationship between elevated fish consumption and reduced cardiovascular mortality, especially in populations at greater risk for this disease or those with high fatty fish intakes. Moreover, fish consumption of greater than or equal to 3,5 servings/week appears to have a protective effect against certain site specific cancers, and is also associated with a number of lifestyle factors. It's been shown that this protective effect is reduced in those who smoke, consume alcohol, are less physically active and who consume fish preserved in salt. However, these preventive effects are seen fundamentally when lipid profiles approximate those typical of the Mediterranean Diet, which is also rich in monounsaturated fatty acids. In light of new evidence, current nutritional objectives for the Spanish population recommend that polyunsaturated fatty acids account for 5% of total calories, with an omega6:omega3 ratio ranging from 6/1 to 10/1.en_US
dc.languageengen_US
dc.relation.ispartofArchivos latinoamericanos de nutriciónen_US
dc.sourceArchivos Latinoamericanos de Nutricion [ISSN 0004-0622], v. 54, p. 72-75en_US
dc.subject32 Ciencias médicasen_US
dc.subject3206 Ciencias de la nutriciónen_US
dc.subject.otherCoronary-Heart-Diseaseen_US
dc.subject.otherDocosahexaenoic Aciden_US
dc.subject.otherConsumptionen_US
dc.subject.otherCanceren_US
dc.subject.otherMortalityen_US
dc.subject.otherRisken_US
dc.titleMediterranean Diet and the sea: Fishen_US
dc.typeinfo:eu-repo/semantics/conferenceObjecten_US
dc.typeConferenceObjecten_US
dc.identifier.scopus10044252130-
dc.identifier.isi000224984400011-
dc.contributor.authorscopusid6506678234-
dc.contributor.authorscopusid24279242400-
dc.contributor.authorscopusid7004260502-
dc.contributor.authorscopusid35596972100-
dc.description.lastpage75en_US
dc.description.firstpage72en_US
dc.relation.volume54en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Actas de congresosen_US
dc.contributor.daisngid3191791-
dc.contributor.daisngid691402-
dc.contributor.daisngid448933-
dc.contributor.daisngid28836-
dc.description.numberofpages4en_US
dc.utils.revisionen_US
dc.contributor.wosstandardWOS:Val, VA-
dc.contributor.wosstandardWOS:Babio, N-
dc.contributor.wosstandardWOS:Fernandez-Ballart, J-
dc.contributor.wosstandardWOS:Serra-Majem, L-
dc.date.coverdateJunio 2004en_US
dc.identifier.ulpgcen_US
dc.contributor.buulpgcBU-MEDen_US
item.fulltextSin texto completo-
item.grantfulltextnone-
crisitem.author.deptNutrición-
crisitem.author.deptIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.deptDepartamento de Ciencias Clínicas-
crisitem.author.orcid0000-0002-9658-9061-
crisitem.author.parentorgIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.fullNameSerra Majem, Luis-
Appears in Collections:Actas de congresos
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