64 research outputs found
Forecasting levels of serum 25-hydroxyvitamin D based on dietary intake, lifestyle and personal determinants in a sample of Southern Europeans
Vitamin D is an essential nutrient to be consumed in the habitual dietary intake, whose deficiency is associated with various disturbances. This study represents a validation of vitamin D status estimation using a semi-quantitative FFQ, together with data from additional physical activity and lifestyle questionnaires. This information was combined to forecast the serum vitamin D status. Different statistical methods were applied to estimate the vitamin D status using predictors based on diet and lifestyle. Serum vitamin D was predicted using linear regression (with leave-one-out cross-validation) and random forest models. Intraclass correlation coefficients, Lin’s agreement coefficients, Bland–Altman plots and other methods were used to assess the accuracy of the predicted v. observed serum values. Data were collected in Spain. A total of 220 healthy volunteers aged between 18 and 78 years were included in this study. They completed validated questionnaires and agreed to provide blood samples to measure serum 25-hydroxyvitamin D (25(OH)D) levels. The common final predictors in both models were age, sex, sunlight exposure, vitamin D dietary intake (as assessed by the FFQ), BMI, time spent walking, physical activity and skin reaction after sun exposure. The intraclass correlation coefficient for the prediction was 0·60 (95 % CI: 0·52, 0·67; P < 0·001) using the random forest model. The magnitude of the correlation was moderate, which means that our estimation could be useful in future epidemiological studies to establish a link between the predicted 25(OH)D values and the occurrence of several clinical outcomes in larger cohorts
Ultra-processed foods and type-2 diabetes risk in the sun project: A prospective cohort study
The association between ultra-processed foods (UPF) consumption and the risk of type 2 diabetes (T2D) has not been much explored. We aimed to evaluate the association between consumption of UPF and the incidence of T2D
Egg consumption and dyslipidemia in a Mediterranean cohort
Introduction and objectives: Our aim was to prospectively evaluate the association between egg consumption and dyslipidemia in a Mediterranean cohort.
Methods: We followed-up 13,104 Spanish university graduates for a mean period of 8 years. Dietary habits at baseline were assessed using
a validated semi-quantitative 136-item food-frequency questionnaire. Self-reported blood concentrations of total cholesterol, high-density lipoproteins cholesterol (HDL-c) and triglycerides were evaluated according to categories of egg consumption after 6 and 8 years of follow-up. We
also assessed the association between baseline egg consumption and the incidence of hypercholesterolemia, low HDL-c concentrations and
hypertriglyceridemia during follow-up.
Results: We observed a significant inverse association for intermediate levels of egg consumption (2 to 4 eggs/week vs. less than 1 egg/week)
and hypertriglyceridemia with OR = 0.71 (95% confidence interval [CI]: 0.54 to 0.93, p < 0.05) in the multivariable-adjusted model. Using HDL-c
values after 8-year follow-up, we found an association between higher egg consumption and lower HDL-c levels (p for trend = 0.02) with an
adjusted difference of –4.01 mg/dl (-7.42 to -0.61) for > 4 vs. < 1 egg/week. Lower means of triglycerides were found in each of the three
upper categories of egg consumption compared to the lowest category (< 1 egg/week) with significant results for some of these categories both
after 6 and 8 year follow-up.
Conclusions: Our data do not support that higher egg consumption was associated with abnormal blood levels of total cholesterol or triglycerides;
an inverse association with HDL-c as a quantitative variable was found only in one of our analyses.Introducción y objetivos: evaluar prospectivamente la asociación entre el consumo de huevo y el riesgo de dislipidemia en una cohorte
mediterránea.
Métodos: se siguieron 13.104 graduados universitarios españoles durante un periodo medio de 8 años. La dieta se evaluó al inicio utilizando
un cuestionario semicuantitativo de frecuencia de consumo de alimentos repetidamente validado. Las concentraciones sanguíneas de colesterol
total, lipoproteínas de alta densidad (HDL-c) y triglicéridos autorreferidas fueron evaluadas según categorías de consumo de huevo tras 6 y 8
años de seguimiento. También se evaluó la asociación entre el consumo basal de huevo y la incidencia de hipercolesterolemia, concentraciones
bajas de HDL-c e hipertrigliceridemia durante el seguimiento.
Resultados: se observó una asociación entre los niveles intermedios de consumo de huevo (2-4 unidades/semana frente a < 1 unidad/semana)
y menor riesgo de hipertrigliceridemia con OR = 0,71 (intervalo de confianza del 95% [IC]: 0,54 a 0,93, p < 0,05) en el modelo más ajustado.
Tras 8 años de seguimiento, encontramos una asociación entre un mayor consumo de huevo y menores niveles de HDL-c (p tendencia lineal =
0,02) con una diferencia ajustada de -4,01 mg/dl (-7,42 a -0,61) para > 4 vs. < 1 unidad/semana. Se encontraron menores concentraciones
de triglicéridos en las tres categorías superiores de consumo de huevo en comparación con la inferior con resultados significativos para algunas
de estas categorías después de 6 y 8 años de seguimiento.
Conclusiones: un mayor consumo de huevo no se asoció con niveles anormales de colesterol total o triglicéridos; se encontró una asociación
inversa con HDL-c como variable cuantitativa solo en uno de nuestros análisis
Frecuencia de comidas fuera de casa y calidad de hidratos de carbono y de grasas en el proyecto SUN
Objetivo: Investigar la asociación entre la frecuencia
de comidas fuera de casa (CFC) con a) la calidad de hidratos
de carbono y b) la calidad de grasas.
Materiales y métodos: Se evaluaron 19.371 participantes
de la cohorte SUN que completaron un cuestionario
basal de frecuencia de consumo de alimentos previamente
validado. Se utilizaron los índices de calidad de
hidratos de carbono (ICHC) en una escala de 4 a 20 y
de grasas (ICG) en una escala de 0,62 a 5,92. En ambos
casos, a mayor puntuación mayor calidad. Se utilizó la
regresión lineal múltiple para determinar la asociación
entre la frecuencia de CFC (4 categorías) y la puntuación
de ambos índices, y la regresión logística para medir la
asociación entre la frecuencia de CFC y un bajo ICHC o
ICG (<percentil 25).
Resultados: Los participantes mostraron una media
de ICHC e ICG de 11,3 (DE 3,2) y 1,7 (DE 0,5), respectivamente.
Una mayor frecuencia de CFC (≥ 2 veces / semana)
se asoció con un menor ICHC (ß: -0,29, IC 95%:
-0,41 a -0,17, p <0,001), y con un menor ICG (ß: -0,02,
IC 95%: -0,03 a -0,001, p <0,03). Los participantes con
CFC ≥ 2 veces/semana tuvieron mayor riesgo de peor
ICHC (OR: 1,31, IC 95%: 1,17-1,46, p <0,001), pero no
de peor ICG (OR: 0,93 IC 95%: 0,83-1,03, p 0,194).
Conclusiones: Hacer con mayor frecuencia CFC se
asoció con una peor calidad de grasas en la dieta y especialmente
con peor calidad de hidratos de carbono. Estos
resultados destacan la importancia de la educación nutricional
dirigida a los consumidores de CFC.Objective: To investigate the association between eating-
away-from-home (EAFH) and a) the quality of dietary
carbohydrate intake and b) the quality of fat intake.
Material and methods: We assessed 19,371 participants
in the SUN cohort who completed a validated baseline
food frequency questionnaire. Quality indices of
carbohydrate (CQI) and fat (FQI) were used. Multiple
regression models were fitted to determine the association
between the frequency of EAFH (4 categories) and
both indices. Logistic regression analysis was used to assess
the association between the frequency of EAFH and
low CQI or FQI (<25th percentile).
Results: Participants showed an average CQI and FQI
of 11,3 (SD 3,2) and 1,7 (SD 0,5), respectively. A higher
frequency of EAFH (≥ 2 times/week) was associated with
a poorer CQI and a poorer FQI. For CQI, the adjusted
mean difference was -0,29, 95%CI: -0,41, -0,17 (p for
trend <0,001), and for FQI it was -0,02, 95%CI: -0,03,
-0,001 (p for trend 0,03). Participants with a highest frequency
(≥ 2 times/week) of EAFH had higher adjusted
risk of a poorer CQI, (adjusted OR 1,31, 95%CI 1,17,
1,46, p for trend <0,001), but this habit (EAFH) was unrelated
to FQI (adjusted OR 0,93, 95%CI: 0,83, 1,03, p
for trend 0,194).
Key findings: A higher frequency of EAFH was associated
with a poorer quality of dietary fat, and particularly,
dietary carbohohydrate. These findings highlight
the importance of nutritional education addressed to
consumers who frequently do out-of-home meals
Fruit and vegetable consumption is inversely associated with blood pressure in a Mediterranean population with a high vegetable-fat intake: the Seguimiento Universidad de Navarra (SUN) Study
There is evidence that a diet rich in fruit and vegetables reduces blood pressure (BP). Characteristically, the Mediterranean diet is rich in plant-derived foods and also in fat, but studies conducted in Mediterranean countries to relate diet to BP are scarce. We studied the association between fruit and vegetable consumption and BP in a cross-sectional analysis of 4393 participants in the Seguimiento Universidad de Navarra (SUN) Study, an ongoing dynamic cohort study in Spain. Diet was measured using a food-frequency questionnaire previously
validated in Spain. Fat represented more than 37% total energy intake. Subjects were considered to have undiagnosed hypertension if they reported systolic BP 90 mmHg, and not a medical diagnosis of hypertension. The adjusted prevalence odds ratio of undiagnosed hypertension (upper v. lowest quintile) was 0·58 (95% CI 0·36, 0·91; P for trend 0·01) for vegetable consumption and 0·68 (95% CI 0·43, 1·09; P for trend 0·10) for fruit consumption. Comparing those in the highest quintile of both fruit and vegetable consumption with those in the lowest quintile of both food groups, the prevalence odds ratio was 0·23 (95% CI 0·10, 0·55; P¼0·001), after adjusting for risk factors for hypertension and other dietary exposures. In a Mediterranean population with an elevated fat consumption, a high fruit and vegetable intake is inversely associated with BP levels
Glycemic load, glycemic index, bread and incidence of overweight/obesity in a mediterranean cohort: the SUN project
Background
To evaluate prospectively the relationship between white, or whole grain bread, and glycemic
index, or glycemic load from diet and weight change in a Mediterranean cohort.
Methods
We followed-up 9 267 Spanish university graduates for a mean period of 5 years. Dietary
habits at baseline were assessed using a semi-quantitative 136-item food-frequency
questionnaire. Average yearly weight change was evaluated according to quintiles of baseline
glycemic index, glycemic load, and categories of bread consumption. We also assessed the
association between bread consumption, glycemic index, or glycemic load, and the incidence
of overweight/obesity.
Results
White bread and whole-grain bread were not associated with higher weight gain. No
association between glycemic index, glycemic load and weight change was found.
White bread consumption was directly associated with a higher risk of becoming
overweight/obese (adjusted OR (≥2 portions /day) versus (≤1 portion /week): 1.40; 95% CI:
1.08-1.81; p for trend: 0.008). However, no statistically significant association was observed
between whole-grain bread, glycemic index or glycemic load and overweight/obesity.
Conclusions
Consumption of white bread (≥2 portions /day) showed a significant direct association with
the risk of becoming overweight/obese
Egg consumption and risk of cardiovascular disease in the sun project
Background/Objective: Egg consumption has been associated with the risk of cardiovascular diseases (CVD), but evidence is scarce and inconsistent. Our aim was to examine the association between egg consumption and incidence of CVD in a prospective dynamic Mediterranean cohort of 14 185 university graduates.
Subjects/Methods: Egg intake was assessed using a 136-item validated food frequency questionnaire. The baseline consumption was categorized into no consumption or 4/week. The presence of cardiovascular risk factors was assessed by questionnaire at baseline and the incidence of CVD was assessed using biennial assessments. The median follow-up was 6.1 years. Cox regression models were fitted to estimate multivariable-adjusted hazard ratios (HR) for CVD (myocardial infarction, revascularization procedures or stroke). Outcomes were confirmed by review of medical records.
Results: During a median follow-up of 6.1 years, 91 new confirmed cases of CVD were observed. No association was found between egg consumption and the incidence of CVD (HR=1.10, 95% CI: 0.46-2.63) for the highest vs. the lowest category of egg consumption) after adjusting for age, sex, total energy intake, adherence to the Mediterranean food pattern and other cardiovascular risk factors. Results were robust to different analytical scenarios
Conclusions: No association between egg consumption and the incidence of CVD was found in this Mediterranean cohort
Carbohydrate quality, weight change and incident obesity in a mediterranean cohort: the sun project
Background/ Objectives: To evaluate the association between the carbohydrate
quality (CQI) and weight change or incident overweight/obesity (BMI≥25 kg/m2) in the
“Seguimiento Universidad de Navarra (SUN)” cohort.
Subjects/ Methods: 8 741 participants initially free of overweight/obesity were
followed‐up for a median of 7.9 years. We evaluated at baseline the CQI following 4
criteria: dietary fibre intake, glycemic index (GI), whole grains/total grains ratio and
solid carbohydrates/total carbohydrates ratio. Subjects were classified into quintiles
according to CQI. Weight was recorded at baseline and updated every 2 years during
follow‐up.
Results: Increasing CQI of diet was not significantly associated with lower weight gain,
although participants in the highest quintile had the lowest average crude weight gain
(+211 g/year). We observed 1 862 incident cases of overweight/obesity during followup.
CQI was significantly associated (p for trend 0.006) with lower risk of
overweight/obesity: adjusted OR for the 4rd and 5th quintiles: 0.81 (95% CI 0.66 to
0.99), and 0.74 (95% CI 0.60 to 0.92), respectively.
Conclusions: In this Mediterranean cohort, CQI showed a significant inverse
association with the incidence of overweight/obesity, which highlights that
carbohydrate intake guidelines related to obesity prevention should be focused in
improving the CQI of the diet
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