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Title: Mediterranean Diet and Atherothrombosis Biomarkers: A Randomized Controlled Trial
Author: Hernáez Camba, Álvaro
Castañer, Olga
Tresserra i Rimbau, Anna
Pintó Sala, Xavier
Fitó Colomer, Montserrat
Casas, Rosa
Martínez-González, Miguel Ángel, 1957-
Corella Piquer, Dolores
Salas Salvadó, Jordi
Lapetra, José
Gómez-Gracia, Enrique
Arós, Fernando
Fiol Sala, Miguel
Serra Majem, Lluís
Ros Rahola, Emilio
Estruch Riba, Ramon
Keywords: Cuina mediterrània
Malalties cardiovasculars
Mediterranean cooking
Cardiovascular diseases
Issue Date: 2020
Publisher: Wiley-VCH
Abstract: Scope: To assess whether following a Mediterranean diet (MedDiet) improves atherothrombosis biomarkers in high cardiovascular risk individuals. Methods and results: In 358 random volunteers from the PREvención con DIeta MEDiterránea trial, the 1-year effects on atherothrombosis markers of an intervention with MedDiet, enriched with virgin olive oil (MedDiet-VOO; n = 120) or nuts (MedDiet-Nuts; n = 119) versus a low-fat control diet (n = 119), and whether large increments in MedDiet adherence (≥3 score points, versus compliance decreases) and intake changes in key food items are associated with 1-year differences in biomarkers. Differences are observed between 1-year changes in the MedDiet-VOO intervention and control diet on the activity of platelet activating factor acetylhydrolase in high-density lipoproteins (HDLs) (+7.5% [95% confidence interval: 0.17; 14.8]) and HDL-bound 𝜶1-antitrypsin levels (−6.1% [−11.8; −0.29]), and between the MedDiet-Nuts intervention and the control arm on non-esterified fatty acid concentrations (−9.3% [−18.1; −0.53]). Large MedDiet adherence increments are associated with less fibrinogen (−9.5% [−18.3; −0.60]) and non-esterified fatty acid concentrations (−16.7% [−31.7; −1.74]). Increases in nut, fruit, vegetable, and fatty fish consumption, and decreases in processed meat intake are linked to enhancements in biomarkers. Conclusion: MedDiet improves atherothrombosis biomarkers in high cardiovascular risk individuals.
Note: Versió postprint del document publicat a:
It is part of: Molecular Nutrition & Food Research, 2020
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ISSN: 1613-4125
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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