Estrategias telemáticas en nutrición

FUNDAMENTS: there is a growing number of scientific papers which study nutritional interventions delivered via telematic means, due to its potential for achieving a broad reach and a reduced relative cost. OBJECTIVES: to analyze the approach, characteristics and efficacy of the different telematic interventions by which, thanks to dietetics and nutrition, it’s possible to improve population’s, patients’’ or individuals’ health. MATERIAL AND METHODS: a search was conducted through the PubMed and Web of Science databases, to find systematic reviews and meta-analysis, published in first quartile journals between 2010 and 2017, which study aims combined dietetics or nutrition with telematics. 21 papers were included, with a total number of 147 study arms, which main data were systematically extracted and combined into a quantitative analysis. RESULTS: a) Telematic interventions are perceived as useful and acceptable. Moreover, they show efficacy in improving lifestyle-related parameters, but not anthropometric parameters. The evidence that they can produce changes over clinical or biochemical parameters is very limited. b) There doesn’t seem to be efficacy differences between telematic and not telematic interventions. Strategies that combine telematic and face-to-face components appear to obtain better results. c) Characteristics such as interactivity, tailoring or the use of theories and models for its design seem to be associated with interventions’ success.FUNDAMENTO: existe un número creciente de publicaciones científicas que estudian las intervenciones nutricionales llevadas a cabo por medios telemáticos, debido a su potencial para lograr un amplio alcance y un coste relativo reducido. OBJETIVOS: analizar el planteamiento, características y efectividad de las distintas intervenciones telemáticas mediante las que, gracias a la alimentación y a la nutrición, es posible tratar de mejorar la salud de poblaciones, pacientes o individuos. MATERIAL Y MÉTODOS: se llevó a cabo una búsqueda en las bases de datos Pubmed y Web of Science para hallar revisiones sistemáticas y metaanálisis, publicados en revistas del primer cuartil entre 2010 y 2017, cuyos objetos de estudio combinaran la dietética o la nutrición y la telemática. Se incluyeron 21 artículos, con un total de 147 ramas de estudio, cuyos datos principales se extrajeron sistemáticamente y fueron combinados en un análisis cuantitativo. RESULTADOS: a) Las intervenciones telemáticas son percibidas como útiles y aceptables. Además, muestran efectividad a la hora de mejorar parámetros relacionados con el estilo de vida, pero no sobre parámetros antropométricos. La evidencia de que pueden producir cambios sobre parámetros clínicos o bioquímicos es muy limitada. b) No parece haber diferencias significativas de eficacia entre las intervenciones no telemáticas y las telemáticas. Las estrategias que combinan un componente telemático con otro presencial, parecen obtener mejores resultados. c) Características como la interactividad, la personalización o la utilización de teorías y modelos para su diseño, parecen estar asociadas con el éxito de las intervenciones.Depto. de Nutrición y Ciencia de los AlimentosFac. de FarmaciaFALSEunpu

Fish consumption, omega-3 fatty acid intake, and risk of pain: the Q5 Seniors-ENRICA-1 cohort

Background & aims: Omega-3 fatty acids have anti-inflammatory and analgesic (anti-nociceptive) actions. However, the relation of habitual omega-3 fatty acidintake andfish consumption -itsmain food source-with pain remains largely unknown.We examined the association offish consumption andmarine omega-3 fatty acid intake with pain incidence and worsening over 5 years among older adults. Methods: Data were taken from the Seniors-ENRICA-1 cohort, which included 950 individuals aged 60 years in Spain. Habitual fish consumption and marine omega-3 fatty acid intake during the previous year were assessed in 2008e2010 and 2012 with a validated diet history. Painwas assessed in 2012 and 2017 with a scale developed from the Survey on Chronic Pain in Europe, ranging from 0 (no pain) to 6 (highest pain), according to its severity, frequency, and number of locations. Analyses on pain incidence were conducted in the 524 participants free of pain at baseline, while those on pain worsening were performed in the overall cohort, and both were adjusted for sociodemographic variables, lifestyle, morbidity, and diet quality. Results: Higher oily fish consumption was associated with reduced pain incidence and worsening over 5 years [fully adjusted odds ratios (95% confidence interval) ¼ 0.68 (0.50,0.94) and 0.70 (0.55,0.88) for every 25 g/day increment (1.5 servings/week), respectively]. Total and white fish consumption were not associated with pain. Higher marine omega-3 fatty acid intake was inversely associated with pain worsening [odds ratio (95% confidence interval) per 0.5 g/day increment ¼ 0.83 (0.72,0.96)]. The corresponding associations for eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were 0.53 (0.33,0.87) and 0.73 (0.57,0.94). Conclusions: In this cohort of Spanish older adults, increased oily fish consumption was inversely associated with pain incidence and worsening over 5 years, while higher marine omega-3 fatty acid intake (and that of EPA and DHA) was linked to less pain worseningThe present study was supported by Instituto de Salud Carlos III, State Secretary of RþDþI, and FEDER/FSE (FIS grants 18/287, and 19/ 319), as well as the Funding REACT EU Program (Comunidad de Madrid and the European Regional Development Fund-ERDF, European Union) (FACINGLCOVID-CM project). Adri an Carballo-Casla holds an FPI contract with the Universidad Autonoma de Madrid. The funding agencies played no role in study design, data collection, and analysis, interpretation of results, manuscript preparation, or in the decision to submit this manuscript for publicatio

Metabolic syndrome and Growth Differentiation Factor 15 in older adults

This is a pre-print of an article published in GeroScience. The final authenticated version is available online at: https://doi.org/10.1007/s11357-021-00370-wGrowth Differentiation Factor 15 (GDF-15) is a cytokine produced in response to tissue injury and inflammatory states that may capture distinct pathways between the risk factors aggregated within metabolic syndrome (MS) and the development of diabetes and cardiovascular disease. Objective: To study the association of MS and its components with GDF-15 among older adults, examining the roles of body fat distribution, glucose metabolism, and inflammation. Methods: Data were taken from the Seniors-ENRICA-2 study in Spain, which included 1938 non-institutionalized individuals aged ≥65 years free of diabetes and cardiovascular disease. MS was defined as the presence of ≥3 of the following components: high waist circumference, elevated fasting blood glucose levels, raised blood pressure, increased triglyceride levels; and low serum high-density lipoprotein (HDL) cholesterol. Statistical analyses were performed with linear regression models and adjusted for potential sociodemographic and lifestyle confounders. Results: MS was associated with higher GDF-15 levels (fully adjusted mean increase [95% confidence interval] = 9.34% [5.16,13.7]). The MS components showing the strongest associations were high waist circumference (6.74% [2.97,10.6]), elevated glucose levels (4.91% [0.77,9.23]), and low HDL-cholesterol (8.13% [3.51,13.0]). High waist-to-hip ratio (7.07% [2.63,11.7]), urine albumin (12.1% [2.57,22.5]), and C-reactive protein (10.4% [3.89,17.3]) were also associated with increased GDF-15. Conclusion: MS was associated with higher GDF-15 levels in older adults. Abdominal obesity, hyperglycemia -possibly linked to microvascular disease, as inferred from elevated urine albumin-, low HDL-cholesterol, and inflammation were the main drivers of this associationThis work was supported by the Instituto de Salud Carlos III, State Secretary of R+D+I and FEDER/FSE (FIS grants 18/287, 19/319); grant 2020/017 from the National Plan on Drug Addiction (Ministry of Health), and the MITOFUN project grant from the Fundación Francisco Soria Melguiz

The Southern European Atlantic Diet and all-cause mortality in older adults

The Southern European Atlantic Diet (SEAD) is the traditional diet of Northern Portugal and North-Western Spain. Higher adherence to the SEAD has been associated with lower levels of some cardiovascular risk factors and reduced risk for myocardial infarction, but whether this translates into lower all-cause mortality is uncertain. We hence examined the association between adherence to the SEAD and all-cause mortality in older adults. Methods: Data were taken from the Seniors-ENRICA-1 cohort, which included 3165 individuals representative of the non-institutionalized population aged ≥ 60 years in Spain. Food consumption was assessed with a validated diet history, and adherence to the SEAD was measured with an index comprising 9 food components: fresh fish, cod, red meat and pork products, dairy products, legumes and vegetables, vegetable soup, potatoes, whole-grain bread, and wine. Vital status was ascertained with the National Death Index of Spain. Statistical analyses were performed with Cox regression models and adjusted for the main confounders. Results: During a median follow-up of 10.9 years, 646 deaths occurred. Higher adherence to the SEAD was associated with lower all-cause mortality (fully adjusted hazard ratio [95% confidence interval] per 1-SD increment in the SEAD score 0.86 [0.79, 0.94]; p-trend < 0.001). Most food components of the SEAD showed some tendency to lower all-cause mortality, especially moderate wine consumption (hazard ratio [95% confidence interval] 0.71 [0.59, 0.86]). The results were robust in several sensitivity analyses. The protective association between SEAD and all-cause death was of similar magnitude to that found for the Mediterranean Diet Adherence Screener (hazard ratio [95% confidence interval] per 1-SD increment 0.89 [0.80, 0.98]) and the Alternate Healthy Eating Index (0.83 [0.76, 0.92]). Conclusions: Adherence to the SEAD is associated with a lower risk of all-cause death among older adults in SpainThe present study was supported by Instituto de Salud Carlos III, State Secretary of R+D+I and FEDER/FSE (FIS grants 16/609, 16/1512, 18/287, and 19/319); JPI-A Healthy Diet for a Healthy Life, State Secretary of R+D+I (the Salamander Project, grant number PCIN-2016-145); and the Cátedra de Epidemiología y Control del Riesgo Cardiovascular at UAM (grant number 820024

Consumption of food fried in olive oil and unhealthy aging in a Mediterranean country

Fried food has usually shown neutral or detrimental effects on many chronic diseases, possibly depending on the type of food fried and the frying oil, but its relationship with unhealthy aging is unknown. We examined how changes in fried food consumption over a 3-year period were linked to unhealthy aging over 3 and 6 years. Methods: Prospective cohort study in Spain with 2043 individuals aged ≥60 years, recruited in 2008–2010 and followed-up to 2012 and 2015. Fried food consumption was ascertained with a validated diet history, and unhealthy aging was measured with a 52-item health deficit accumulation index. Results: Compared with participants who reduced fried food consumption, those who increased it showed less deficit accumulation over 3 years (multivariable β [95% confidence interval]: −1.45 [−2.30, −0.61]), but not over 6 years of follow-up. More 3-year deficit accumulation was observed when replacing 100 g/day of fried food with an equal amount of non-fried food (1.48 [0.59, 2.37]); corresponding values in substitution analyses were 2.03 [1.03, 3.03] for fried protein-rich food, 10.76 [5.20, 16.33] for fried eggs, and 2.06 [0.68, 3.43] for fried fish. Also, increased olive oil intake was significantly associated with less 3-year deficit accumulation (total olive oil: −1.14 [−2.07, −0.21], and olive oil with non-fried food: −0.99 [−1.89, −0.08]). Conclusions: In a Mediterranean country, where olive oil is the most common frying medium, increased fried food consumption was associated with delayed unhealthy aging over 3 years of follow-up; consumption of olive oil and fried protein-rich food (especially eggs and fish) were its main drivers. However, these associations did not generally remain after 6 yearsThis work was supported by Instituto de Salud Carlos III, State Secretary of R+D+I, and FEDER/FSE (FIS grants 16/609, 16/1512, 18/287, and 19/319); JPI-A Healthy Diet for a Healthy Life, State Secretary of R+D+I (the Salamander Project, grant number PCIN-2016-145); and the Cátedra de Epidemiología y Control del Riesgo Cardiovascular at UAM (grant number 820024

The inflammatory potential of diet and pain incidence: a cohort study in older adults

This article has been accepted for publication in The Journals of Gerontology: Series A Published by Oxford University PressBackground: Pain is a highly prevalent and on-the-rise symptom with heavy associated healthcare and social burdens among older adults, yet evidence regarding its prevention is inadequate. The growing knowledge on how diet regulates inflammation may be utilized for pain prevention. Objective: To examine the association of 3-year changes in the inflammatory potential of diet (2008-2010 to 2012) with pain incidence over the subsequent 3 years (2012 to 2014-2015) among older adults. Methods: We used data from 820 individuals aged ≥60 years and free of pain in 2012, drawn from the Seniors-ENRICA cohort study in Spain. Food consumption was collected with a validated diet history, and the inflammatory potential of diet was estimated via the a priori empirical dietary inflammatory index (EDII) and the a posteriori dietary inflammatory index (DII). The frequency, severity (impact on daily activities), and number of locations of incident pain were combined into a scale that classified subjects as suffering from no pain, intermediate pain, and highest pain. The associations were summarized with relative risk ratios (RRR) and their 95% confidence interval (CI), estimated with multinomial logistic regression, and adjusted for potential sociodemographic, lifestyle, and morbidity confounders. Results: Shifting the diet towards a higher inflammatory potential was associated with a subsequent increased risk of intermediate pain [fully adjusted RRR (95% CI) per 1-point increment in the EDII=1.30 (1.03,1.65)] and highest pain [DII=1.14 (1.03,1.26)]. The three components of the pain scale followed similar trends, the most consistent one being with moderate-to-severe pain [EDII=1.26 (1.04,1.54); DII=1.12 (1.01,1.24)]. The association of increasing DII with highest incident pain was only apparent among the least physically active subjects [1.35 (1.17,1.56) vs 0.96 (0.83,1.10); p for interaction <0.001]. Conclusions: An increase in the inflammatory potential of diet was associated with higher pain incidence over the following years. Future studies in older adults should assess the efficacy of pain prevention interventions targeting the inflammatory potential of dietThe present study was supported by Instituto de Salud Carlos III, State Secretary of R+D+I and FEDER/FSE (FIS grants 16/1512, 18/287, and 19/319

Plant-based diets and risk of frailty in community-dwelling older adults: the Seniors-ENRICA-1 cohort

Frailty is a geriatric syndrome that leads to increased risk of hospitalization, disability, and death. The effect of plant-based diets defined by the quality of their plant foods is unclear. Our objective is to study the association between two plant-based diet indices and the occurrence of frailty among community-dwelling older adults in Spain. We analyzed data from 1880 individuals aged ≥ 60 years from the Spanish Seniors ENRICA-1 cohort. We used a validated diet history to build two indices: (a) the healthful Plant-based Diet Index (hPDI) where healthy plant foods received positive scores, whereas less-healthy plant foods and animal foods received reverse scores; and (b) the unhealthful Plant-based Diet Index (uPDI), with positive scores to less-healthy plant foods and reverse scores to animal and healthy plant foods. Incident frailty was defined with the Fried phenotype. Study associations were summarized with odds ratios (OR) and 95% confidence intervals (CI) obtained from multivariable logistic models. After 3.3 years of follow-up, 136 incident frailty cases were ascertained. Comparing the highest vs. the lowest tertile of adherence, the OR [95% CI] for frailty was 0.43 (0.25–0.74; p-trend =.003) for the hPDI, and 2.89 (1.73–4.84; p-trend <.001) for the uPDI. Higher consumption of healthy plant foods was inversely associated with frailty (0.39 [0.23–0.66; p-trend < 0.001]); higher consumption of unhealthy plant foods was associated with higher frailty risk (2.40 [1.23–4.71; p-trend =.01]). In older adults, the hPDI was associated with lower risk of frailty, while the opposite was found for the uPDIOpen Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. This work was supported by the Institute of Health Carlos III; the Secretary of R+D+I; the European Regional Development Fund/European Social Fund (FIS grant numbers 19/319, 20/896, FI29/00162 to MDV); the National Plan on Drugs (grant number 2020/17); Fundación Soria Melguizo (MITOFUN project); Ministry of Science, Innovation and Universities (grant number RYC 2018- 02069I to MSP); Universidad Autónoma de Madrid (FPI contract to ACC). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscrip

Determinantes dietéticos de los síndromes geriátricos y la mortalidad en adultos mayores

Tesis Doctoral inédita leída en la Universidad Autónoma de Madrid, Facultad de Medicina, Departamento de Medicina Preventiva y Salud Pública y Microbiología. Fecha de Lectura: 20-12-2022Esta tesis tiene embargado el acceso al texto completo hasta el 20-06-2024This work was supported by Instituto de Salud Carlos III, State Secretary of R+D+I, and FEDER/FSE (FIS grants 16/609, 16/1512, 18/ 287, 19/319, 20/00896, PI22/01111); JPI-A Healthy Diet for a Healthy Life, State Secretary of R+D+I (the Salamander Project, grant number PCIN-2016-145); and Funding REACT EU Program (Comunidad de Madrid and the European Regional Development Fund-ERDF. European Union) (FACINGLCOVIDCM project). Adrián Carballo-Casla was supported by Universidad Autónoma de Madrid (FPI fellowship

Could dietary nitrate affect dementia development?

The authors reported no funding received for this study.Manuscript (Preprint