Garcia, S. (Silvia)

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    Dietary Quality Changes According to the Preceding Maximum Weight: A Longitudinal Analysis in the PREDIMED-Plus Randomized Trial
    (2020) Martinez, J.A. (José Alfredo); Martinez-Gonzalez, M.A. (Miguel Ángel); Micó-Pérez, R.M. (Rafael Manuel); Gimenez-Alba, I.M. (Ignacio Manuel); Daimiel, L. (Lidia); Tinahones, F.J. (Francisco J.); Vioque, J. (Jesús); Becerra-Tomas, N. (Nerea); Romaguera, D. (Dora); Lapetra, J. (José); Bouzas, C. (Cristina); Bueno-Cavanillas, A. (Aurora); Schröder, H. (Helmut); Delgado-Rodriguez, M. (Miguel); López-Miranda, J. (José); Ros, E. (Emilio); Bibiloni, M.M. (Maria del Mar); Ortíz-Ramos, M. (María); Alonso-Gomez, A. (Ángel); Wärnberg, J. (Julia); Estruch, R. (Ramón); Altés-Boronat, A. (Andreu); Luca, B.L. (Bogdana L.); Serra-Majem, L. (Luis); Corella, D. (Dolores); Pinto, X. (Xavier); Salas-Salvado, J. (Jordi); Sayon-Orea, C. (Carmen); Garcia, S. (Silvia); Mateos, D. (David)
    One-year dietary quality change according to the preceding maximum weight in a lifestyle intervention program (PREDIMED-Plus trial, 55–75-year-old overweight or obese adults; n = 5695) was assessed. A validated food frequency questionnaire was used to assess dietary intake. A total of 3 groups were made according to the difference between baseline measured weight and lifetime maximum reported weight: (a) participants entering the study at their maximum weight, (b) moderate weight loss maintainers (WLM), and (c) large WLM. Data were analyzed by General Linear Model. All participants improved average lifestyle. Participants entering the study at their maximum weight were the most susceptible to improve significantly their dietary quality, assessed by adherence to Mediterranean diet, DII and both healthful and unhealthful provegetarian patterns. People at maximum weight are the most benefitted in the short term by a weight management program. Long term weight loss efforts may also reduce the effect of a weight management program.
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    Association of monetary diet cost of foods and diet quality in Spanish older adults
    (Frontiers, 2023) Martinez, J.A. (José Alfredo); Martinez-Gonzalez, M.A. (Miguel Ángel); Riquelme-Gallego, B. (Blanca); Pastor, R. (Rosario); Tinahones, F.J. (Francisco J.); Vioque, J. (Jesús); Bes-Rastrollo, M. (Maira); Romaguera, D. (Dora); Romero-Secin, A. (Anny); Lapetra, J. (José); Bouzas, C. (Cristina); Schröder, H. (Helmut); López-Miranda, J. (José); Ruiz-Canela, M. (Miguel); Alonso-Gomez, A. (Ángel); Wärnberg, J. (Julia); Estruch, R. (Ramón); Serra-Majem, L. (Luis); Corella, D. (Dolores); Abete, I. (Itziar); Salas-Salvado, J. (Jordi); Monserrat-Mesquida, M. (Margalida); Garcia, S. (Silvia); Garcia-Arellano, A. (Ana)
    Background: A major barrier to a healthy diet may be the higher price of healthy foods compared to low-quality foods. Objectives: This study aimed to assess the association between the monetary cost of food and diet quality in Spanish older adults at high risk of cardiovascular disease. Methods: Cross-sectional analysis was carried out in Spanish older adults (n = 6,838; 48.6% female). A validated food frequency questionnaire was used to assess dietary intake. Metabolic syndrome severity, adherence to the Mediterranean diet (MedDiet), adherence to a provegetarian dietary pattern, and dietary inflammatory index were assessed. The economic cost of the foods was obtained from the Spanish Ministry of Agriculture Fisheries and Food database (2015–2017, the period of time when the participants were recruited). The total cost of diet adjusted per 1,000 kcal was computed. Results: The healthier dietary pattern was associated with a higher cost of the diet. Higher adherence to the MedDiet, anti-inflammatory diet, and the healthy version of the provegetarian dietary pattern were related to higher costs of the diet. Conclusion: Higher diet quality was associated with a higher dietary cost of the diet per 1,000 kcal/day. Food prices can be an important component of interventions and policies aimed at improving people's diets and preventing diet-related chronic diseases.
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    Ultra-processed foods consumption as a promoting factor of greenhouse gas emissions, water, energy, and land use: A longitudinal assessment
    (2023) Buil, P. (Pilar); Castañer, O. (Olga); Martinez-Gonzalez, M.A. (Miguel Ángel); González-Palacios, S. (Sandra); Fito, M. (Montserrat); Pastor, R. (Rosario); Alvarez-Alvarez, L. (Laura); Tojal-Sierra, L. (Lucas); Martín-Sánchez, V. (Vicente); Gonzalez, J.I. (José I.); Martínez-Hernández, J.A. (J. Alfredo); Daimiel, L. (Lidia); Tinahones, F.J. (Francisco J.); Vioque, J. (Jesús); Tur, J.A. (Josep A.); Shyam, S. (Sangeetha); Toledo, E. (Estefanía); Bes-Rastrollo, M. (Maira); Romaguera, D. (Dora); Vázquez, C. (Clotilde); Matía-Martín, P. (Pilar); Bouzas, C. (Cristina); Rubín-García, M. (María); Delgado-Rodriguez, M. (Miguel); López-Miranda, J. (José); Coltell, O. (Oscar); Khoury, N. (Nadine); Perez, K.A. (Karla Alejandra); Ros, E. (Emili); Wärnberg, J. (Julia); Estruch, R. (Ramón); Santos-Lozano, J.M. (José M.); Barcelo, C.; Bernal-Lopez, M. R; Casas, R.; Garcia-Rios, A.; Goicolea-Guemez, L.; Gomez-Gracia, E.; Konieczna, J.; Masso-Guijarro, P.; Zulet-Alzórriz, M. (María de los Ángeles); Serra-Majem, L. (Luis); Corella, D. (Dolores); Zomeño-Fajardo, M.D. (Maria Dolores); Martinez-Rodriguez, M.A. (Maria Angeles); Vidal, J. (Josep); Pinto, X. (Xavier); Salas-Salvado, J. (Jordi); Pena-Orihuela, P.J. (Patricia J.); Cano-Ibañez, N. (Naomi); Monserrat-Mesquida, M. (Margalida); Garcia, S. (Silvia)
    Background: Dietary patterns can produce an environmental impact. Changes in people's diet, such as the increased consumption of ultra-processed food (UPF) can not only influence human health but also environment sustainability. Objectives: Assessment of the impact of 2-year changes in UPF consumption on greenhouse gas emissions and water, energy and land use. Design: A 2-year longitudinal study after a dietary intervention including 5879 participants from a Southern European population between the ages of 55-75 years with metabolic syndrome. Methods: Food intake was assessed using a validated 143-item food frequency questionnaire, which allowed classifying foods according to the NOVA system. In addition, sociodemographic data, Mediterranean diet adherence, and physical activity were obtained from validated questionnaires. Greenhouse gas emissions, water, energy and land use were cal-culated by means of the Agribalyse & REG; 3.0.1 database of environmental impact indicators for food items. Changes in UPF consumption during a 2-year period were analyzed. Statistical analyses were conducted using computed General Lin-ear Models. Results: Participants with major reductions in their UPF consumption reduced their impact by -0.6 kg of CO2eq and -5.3 MJ of energy. Water use was the only factor that increased as the percentage of UPF was reduced. Conclusions: Low consumption of ultra-processed foods may contribute to environmental sustainability. The processing level of the consumed food should be considered not only for nutritional advice on health but also for environmental protection. Trial registration: ISRCTN, ISRCTN89898870. Registered 05 September 2013, http://www.isrctn.com/ ISRCTN89898870.