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Title: | Alcohol intake, wine consumption and the development of depression: the PREDIMED study |
Author: | Gea, Alfredo Beunza, Juan J. Estruch Riba, Ramon Sánchez-Villegas, Almudena Salas Salvadó, Jordi Buil Cosiales, Pilar Gómez Gracia, Enrique Covas Planells, María Isabel Corella Piquer, Dolores Fiol Sala, Miguel Arós, Fernando Lapetra, José Lamuela Raventós, Rosa Ma. Wärnberg, Julia Pintó Sala, Xavier Serra Majem, Lluís Martínez-González, Miguel Ángel, 1957- |
Keywords: | Consum d'alcohol Vi Depressió psíquica Drinking of alcoholic beverages Wine Mental depression |
Issue Date: | 30-Aug-2013 |
Publisher: | BioMed Central |
Abstract: | Background: Alcoholic beverages are widely consumed. Depression, the most prevalent mental disorder worldwide, has been related to alcohol intake. We aimed to prospectively assess the association between alcohol intake and incident depression using repeated measurements of alcohol intake. Methods: We followed-up 5,505 high-risk men and women (55 to 80 y) of the PREDIMED Trial for up to seven years. Participants were initially free of depression or a history of depression, and did not have any history of alcohol-related problems. A 137-item validated food frequency questionnaire administered by a dietician was repeated annually to assess alcohol intake. Participants were classified as incident cases of depression when they reported a new clinical diagnosis of depression, and/or initiated the use of antidepressant drugs. Cox regression analyses were fitted over 23,655 person-years. Results: Moderate alcohol intake within the range of 5 to 15 g/day was significantly associated with lower risk of incident depression (hazard ratio (HR) and 95% confidence interval (95% CI) = 0.72 (0.53 to 0.98) versus abstainers). Specifically, wine consumption in the range of two to seven drinks/week was significantly associated with lower rates of depression (HR (95% CI) = 0.68 (0.47 to 0.98)). Conclusions: Moderate consumption of wine may reduce the incidence of depression, while heavy drinkers seem to be at higher risk. |
Note: | Reproducció del document publicat a: http://dx.doi.org/10.1186/1741-7015-11-192 |
It is part of: | BMC Medicine, 2013, vol. 11, num. 192 |
URI: | http://hdl.handle.net/2445/100753 |
Related resource: | http://dx.doi.org/10.1186/1741-7015-11-192 |
ISSN: | 1741-7015 |
Appears in Collections: | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL)) |
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