E-viri
Recenzirano
-
Mena-Sánchez, Guillermo; Babio, Nancy; Becerra-Tomás, Nerea; Martínez-González, Miguel Á.; Díaz-López, Andrés; Corella, Dolores; Zomeño, Maria D.; Romaguera, Dora; Vioque, Jesús; Alonso-Gómez, Ángel M.; Wärnberg, Julia; Martínez, José A.; Serra-Majem, Luís; Estruch, Ramon; Bernal, Rosa; Lapetra, José; Pintó, Xavier; Tur, Josep A.; Lopez-Miranda, José; Cano-Ibáñez, Naomi; Gaforio, Jose J.; Matía-Martín, Pilar; Daimiel, Lidia; Caro, José L. Llisterri; Vidal, Josep; Vázquez, Clotilde; Ros, Emili; Arellano, Ana Garcia; Palau, Antoni; Fernández-Carrión, Rebeca; Pérez-Vega, Karla A.; Morey, Marga; de la Hera, Manoli García; Vaquero-Luna, Jessica; Carmona-González, Francisco J.; Abete, Itziar; Álvarez-Pérez, Jacqueline; Casas, Rosa; Fernández-García, José C.; Santos-Lozano, José M.; Corbella, Emili; Sureda, Antoni; Ruiz-Canela, Miguel; Barragán, Rocio; Goday, Albert; Martín, Marian; Altozano Rodado, María C.; Toledo, Estefanía; Fitó, Montse; Salas-Salvadó, Jordi
Nutrition, metabolism, and cardiovascular diseases, 02/2020, Letnik: 30, Številka: 2Journal Article
The prevalence of hyperuricemia has increased substantially in recent decades. It has been suggested that it is an independent risk factor for weight gain, hypertension, hypertriglyceridemia, metabolic syndrome (MetS), and cardiovascular disease. Results from epidemiological studies conducted in different study populations have suggested that high consumption of dairy products is associated with a lower risk of developing hyperuricemia. However, this association is still unclear. The aim of the present study is to explore the association of the consumption of total dairy products and their subtypes with the risk of hyperuricemia in an elderly Mediterranean population with MetS. Baseline cross-sectional analyses were conducted on 6329 men/women (mean age 65 years) with overweight/obesity and MetS from the PREDIMED-Plus cohort. Dairy consumption was assessed using a food frequency questionnaire. Multivariable-adjusted Cox regressions were fitted to analyze the association of quartiles of consumption of total dairy products and their subtypes with the prevalence of hyperuricemia. Participants in the upper quartile of the consumption of total dairy products (multiadjusted prevalence ratio (PR) = 0.84; 95% CI: 0.75–0.94; P-trend 0.02), low-fat dairy products (PR = 0.79; 95% CI: 0.70–0.89; P-trend <0.001), total milk (PR = 0.81; 95% CI: 0.73–0.90; P-trend<0.001), low-fat milk (PR = 0.80; 95% CI: 0.72–0.89; P-trend<0.001, respectively), low-fat yogurt (PR = 0.89; 95% CI: 0.80–0.98; P-trend 0.051), and cheese (PR = 0.86; 95% CI: 0.77–0.96; P-trend 0.003) presented a lower prevalence of hyperuricemia. Whole-fat dairy, fermented dairy, and yogurt consumption were not associated with hyperuricemia. High consumption of total dairy products, total milk, low-fat dairy products, low-fat milk, low-fat yogurt, and cheese is associated with a lower risk of hyperuricemia. •Total dairy product consumption is associated with a lower prevalence risk of hyperuricemia.•Milk, low-fat yogurt, and cheese consumption is associated with a lower prevalence risk of hyperuricemia.•Consumption of whole-fat dairy products and the different subtypes is not associated with hyperuricemia.
Avtor
![loading ... loading ...](themes/default/img/ajax-loading.gif)
Vnos na polico
Trajna povezava
- URL:
Faktor vpliva
Dostop do baze podatkov JCR je dovoljen samo uporabnikom iz Slovenije. Vaš trenutni IP-naslov ni na seznamu dovoljenih za dostop, zato je potrebna avtentikacija z ustreznim računom AAI.
Leto | Faktor vpliva | Izdaja | Kategorija | Razvrstitev | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Baze podatkov, v katerih je revija indeksirana
Ime baze podatkov | Področje | Leto |
---|
Povezave do osebnih bibliografij avtorjev | Povezave do podatkov o raziskovalcih v sistemu SICRIS |
---|
Vir: Osebne bibliografije
in: SICRIS
To gradivo vam je dostopno v celotnem besedilu. Če kljub temu želite naročiti gradivo, kliknite gumb Nadaljuj.