Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/49069
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dc.contributor.authorSánchez-Villegas, Almudenaen_US
dc.contributor.authorToledo, Estefaniaen_US
dc.contributor.authorDe Irala, Jokinen_US
dc.contributor.authorRuiz-Canela, Miguelen_US
dc.contributor.authorPla-Vidal, Jorgeen_US
dc.contributor.authorMartínez-González, Miguel A.en_US
dc.date.accessioned2018-11-24T03:44:11Z-
dc.date.available2018-11-24T03:44:11Z-
dc.date.issued2012en_US
dc.identifier.issn1368-9800en_US
dc.identifier.urihttp://hdl.handle.net/10553/49069-
dc.description.abstractObjective: Whereas the relationship between some components of diet, such as n-3 fatty acids and B-vitamins, and depression risk has been extensively studied, the role of fast-food or processed pastries consumption has received little attention.Design: Consumption of fast food (hamburgers, sausages, pizza) and processed pastries (muffins, doughnuts, croissants) was assessed at baseline through a validated semi-quantitative FFQ. Participants were classified as incident cases of depression if they reported a physician diagnosis of depression or the use of antidepressant medication in at least one of the follow-up questionnaires. Cox regression models were fit to assess the relationship between consumption of fast food and commercial baked goods and the incidence of depression.Setting: The SUN (Seguimiento Universidad de Navarra - University of Navarra Follow-up) Project, Spain.Subjects: Participants (n 8964) from a Spanish cohort.Results: After a median follow-up of 6.2 years, 493 cases of depression were reported. A higher risk of depression was associated with consumption of fast food (fifth (Q5) v. first quintile (Q1): hazard ratio (HR) = 1.36; 95% CI 1.02, 1.81; P trend=0.003). The results did not change after adjustment for the consumption of other food items. No linear relationship was found between the consumption of commercial baked goods and depression. Participants belonging to consumption quintiles Q2-Q5 showed an increased risk of depression compared with those belonging to the lowest level of consumption (Q1; HR = 1.38; 95% CI 1.06, 1.80).Conclusions: Fast-food and commercial baked goods consumption may have a detrimental effect on depression risk.en_US
dc.languageengen_US
dc.relationRed Alimentación Saludable en la Prevención Primaria de Enfermedades Crónicas: la Red Predimed. (Retics 2006)en_US
dc.relation.ispartofPublic Health Nutritionen_US
dc.sourcePublic Health Nutrition[ISSN 1368-9800],v. 15, p. 424-432en_US
dc.subject32 Ciencias médicasen_US
dc.subject3206 Ciencias de la nutriciónen_US
dc.subject3211 Psiquiatríaen_US
dc.subject.otherTrans-Fatty-Acidsen_US
dc.subject.otherDietary Glycemic Indexen_US
dc.subject.otherFollow-Upen_US
dc.subject.otherCardiovascular-Diseaseen_US
dc.subject.otherPerceived Stressen_US
dc.subject.otherAssociationen_US
dc.subject.otherSymptomsen_US
dc.subject.otherFrequencyen_US
dc.subject.otherPatternsen_US
dc.subject.otherValidityen_US
dc.titleFast-food and commercial baked goods consumption and the risk of depressionen_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typeArticleen_US
dc.identifier.doi10.1017/S1368980011001856en_US
dc.identifier.scopus84856317514-
dc.identifier.isi000299884700007-
dc.contributor.authorscopusid6602876903-
dc.contributor.authorscopusid7003562288-
dc.contributor.authorscopusid6701405524-
dc.contributor.authorscopusid6603417884-
dc.contributor.authorscopusid50061660200-
dc.contributor.authorscopusid7004290629-
dc.description.lastpage432en_US
dc.description.firstpage424en_US
dc.relation.volume15en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.contributor.daisngid289030-
dc.contributor.daisngid140645-
dc.contributor.daisngid527378-
dc.contributor.daisngid31761100-
dc.contributor.daisngid3887581-
dc.contributor.daisngid17754-
dc.description.numberofpages9en_US
dc.utils.revisionen_US
dc.contributor.wosstandardWOS:Sanchez-Villegas, A-
dc.contributor.wosstandardWOS:Toledo, E-
dc.contributor.wosstandardWOS:de Irala, J-
dc.contributor.wosstandardWOS:Ruiz-Canela, M-
dc.contributor.wosstandardWOS:Pla-Vidal, J-
dc.contributor.wosstandardWOS:Martinez-Gonzalez, MA-
dc.date.coverdateMarzo 2012en_US
dc.identifier.ulpgcen_US
dc.contributor.buulpgcBU-MEDen_US
dc.description.sjr1,234-
dc.description.jcr2,25-
dc.description.sjrqQ1-
dc.description.jcrqQ2-
dc.description.scieSCIE-
item.fulltextSin texto completo-
item.grantfulltextnone-
crisitem.author.deptGIR IUIBS: Nutrición-
crisitem.author.deptIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.deptDepartamento de Ciencias Clínicas-
crisitem.author.orcid0000-0001-7733-9238-
crisitem.author.parentorgIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.fullNameSánchez Villegas, Almudena-
crisitem.project.principalinvestigatorSerra Majem, Luis-
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