000			03155nam a2200229Ia 4500
008			230626s2017 xx 000 0 und d
040			_cManila Tytana Colleges
100			_aCreus-Cuadros, Anna. _97211
245		0	_aAssociations between both lignan and yogurt consumption and cardiovascular risk parameters in an elderly population : _bobservations from a cross-sectional approach in the PREDIMED study / _cAnna Creus-Cuadros, Anna Tresserra-Rimbau, Paola Quifer-Rada, Miguel Angel Martinez-Gozalez, Dolores Corella, Jordi Salas-Salvado, Montse Fito, Ramon Estruch, Enrique Gomez-Garcia, Jose Lapetra, Fernando Aros, Miquel Fiol, Emili Ros, Lluis Serra-Majem, Xavier Pinto, Juan Jose Moreno, Miguel Ruiz-Canela, Jose Vicente Sorli, Josep Basora, Helmut Schroder, Rosa Maria Lamuela-Raventos
260			_cApril 2017
336			_atext
337			_aunmediated
338			_avolume
440			_n117 : 4 pages 609-622 _aJournal of the Academy of Nutrition and Dietetics _97212
520			_aBackground: 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 (Prevención con Dieta Mediterránea) study (elderly men and women at high cardiovascular risk) from June 2003 to June 2009. Main outcome measures: Cardiovascular risk parameters, including cholesterol, triglycerides, 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 β-coefficients=-6.18; P=0.001) and low-density lipoprotein cholesterol levels (β=-4.92; P=0.005). In contrast, participants with lower yogurt and lignan consumption had a higher body mass index (β=0.28; P=0.007) and weight (β=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.
521			_aNutrition.
650			_aCardiovascular disease. _97043
650			_aLipid profile.
650			_aMicrobiota. _97044
650			_aPolyphenol. _97045
942			_cA
999			_c85254 _d85254