Full metadata record
DC FieldValueLanguage
dc.creatorSayon-Orea, C. (Carmen)-
dc.creatorBes-Rastrollo, M. (Maira)-
dc.creatorMarti, A. (Amelia)-
dc.creatorPimenta, A.M. (Adriano Marçal)-
dc.creatorMartin-Calvo, N. (Nerea)-
dc.creatorMartinez-Gonzalez, M.A. (Miguel Ángel)-
dc.date.accessioned2015-03-03T08:42:49Z-
dc.date.available2015-03-03T08:42:49Z-
dc.date.issued2015-
dc.identifier.citationSayón-Orea C, Bes-Rastrollo M, Martí A, Pimenta A.M, Martín-Calvo N, Martínez-González M.A. Association between yogurt consumption and the risk of metabolic syndrome over 6 years in the SUN study. BMC Public Health 2015;15:170.es_ES
dc.identifier.issn1471-2458-
dc.identifier.urihttp://hdl.handle.net/10171/37717-
dc.description.abstractBackground: The role of yogurt consumption in the development of metabolic syndrome (MetS) is not fully understood and the available epidemiologic evidence is scarce. The aim of our study was to assess the association between total, whole-fat, or low-fat yogurt consumption and the risk of developing MetS. Methods: Yogurt consumption was assessed at baseline through a 136-item validated FFQ. MetS was defined following the harmonized definition for MetS according to the AHA and the IDF criteria. Logistic regression models were used. Results: During the first 6-y of follow-up of the SUN cohort, 306 incident cases of MetS were identified. Frequent consumption [≥875 g/week (≥7 servings/week) versus ≤ 250 g/week (2 servings/week)] of total, whole-fat and low-fat yogurt consumption showed non-significant inverse associations with MetS [OR = 0.84 (95% CI: 0.60-1.18); 0.98 (95% CI: 0.68-1.41); and 0.63 (95% CI: 0.39-1.02) respectively]. Only one component of the MetS, central adiposity, was inversely associated with total and whole-fat yogurt consumption [OR = 0.85 (95% CI: 0.74-0.98) and 0.85 (95% CI: 0.73-0.99) respectively]. In the joint assessment of exposure to total yogurt consumption and fruit consumption, those in the highest category of total yogurt consumption, and having a high fruit consumption (above the median ≥264.5 g/day) exhibited a significantly lower risk of developing MetS [OR = 0.61 (95% CI: 0.38-0.99)] compared with those in the lowest category of total yogurt consumption and had fruit consumption below the study median. Conclusion: No significant association between yogurt consumption and MetS was apparent. Only one component out of the 5 MetS criteria, central adiposity, was inversely associated with high yogurt consumption. The combination of high consumption of both yogurt and fruit was inversely associated with the development of MetS.es_ES
dc.language.isoenges_ES
dc.publisherBioMed Centrales_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectMetabolic syndromees_ES
dc.subjectYogurtes_ES
dc.subjectFruites_ES
dc.subjectCohort studieses_ES
dc.titleAssociation between yogurt consumption and the risk of metabolic syndrome over 6 years in the SUN studyes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1186/s12889-015-1518-7es_ES

Files in This Item:
File: 
Martinez2015.pdf
Description: 
Size: 
1,02 MB
Format: 
Adobe PDF


Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.