Publication:
Dietary energy density and body weight changes after 3 years in the PREDIMED study.

Simple item page
dc.contributor.authorRazquin, Cristina
dc.contributor.authorSanchez-Tainta, Ana
dc.contributor.authorSalas-Salvadó, Jordi
dc.contributor.authorBuil-Cosiales, Pilar
dc.contributor.authorCorella, Dolores
dc.contributor.authorFito, Montserrat
dc.contributor.authorRos, Emilio
dc.contributor.authorEstruch, Ramón
dc.contributor.authorArós, Fernando
dc.contributor.authorGómez-Gracia, Enrique
dc.contributor.authorFiol, Miquel
dc.contributor.authorLapetra, José
dc.contributor.authorSerra-Majem, Luis
dc.contributor.authorPinto, Xavier
dc.contributor.authorSchröder, Helmut
dc.contributor.authorTur, Josep
dc.contributor.authorSorlí, José V
dc.contributor.authorLamuela-Raventós, Rosa M
dc.contributor.authorBulló, Mónica
dc.contributor.authorBes-Rastrollo, Maira
dc.contributor.authorMartinez-Gonzalez, Miguel A
dc.contributor.authorPREDIMED GROUP
dc.date.accessioned2023-01-25T09:43:55Z
dc.date.available2023-01-25T09:43:55Z
dc.date.issued2017-03-06
dc.description.abstractThe association of dietary energy density (ED) and overweight is not clear in the literature. Our aim was to study in 4259 of the PREDIMED trial whether an increase in dietary ED based on a higher adherence to a Mediterranean dietary pattern was associated with 3-year weight gain. A validated 137-item food-frequency questionnaire was administered. Multivariable-adjusted models were used to analyze the association between 3-year ED change and the subsequent 3-year body weight change. The most important weight reduction after 3-year follow-up was observed in the two lowest quintiles and the highest quintile of ED change. The highest ED increase was characterized by an increased intake of extra virgin olive oil (EVOO) and nuts and a decreased intake of other oils, vegetable and fruit consumption (p 
dc.identifier.doi10.1080/09637486.2017.1295028
dc.identifier.essn1465-3478
dc.identifier.pmid28276290
dc.identifier.unpaywallURLhttp://repositori.upf.edu/bitstream/10230/34834/1/razquin-ijf-diet.pdf
dc.identifier.urihttp://hdl.handle.net/10668/10946
dc.issue.number7
dc.journal.titleInternational journal of food sciences and nutrition
dc.journal.titleabbreviationInt J Food Sci Nutr
dc.language.isoen
dc.organizationSevilla
dc.page.number865-872
dc.pubmedtypeJournal Article
dc.pubmedtypeRandomized Controlled Trial
dc.rights.accessRightsopen access
dc.subjectMediterranean dietary pattern
dc.subjectPREDIMED
dc.subjectbody weight change
dc.subjectdietary energy density
dc.subjectextra-virgin olive oil
dc.subjectnuts
dc.subject.meshAged
dc.subject.meshAged, 80 and over
dc.subject.meshBody Weight
dc.subject.meshCardiovascular Diseases
dc.subject.meshDiet, Mediterranean
dc.subject.meshEnergy Intake
dc.subject.meshFemale
dc.subject.meshFood Analysis
dc.subject.meshHumans
dc.subject.meshMale
dc.subject.meshMiddle Aged
dc.subject.meshNuts
dc.subject.meshOlive Oil
dc.subject.meshRisk Factors
dc.subject.meshTime Factors
dc.titleDietary energy density and body weight changes after 3 years in the PREDIMED study.
dc.typeresearch article
dc.type.hasVersionAM
dc.volume.number68
dspace.entity.typePublication

Files

Collections

SAS - D.S.A.P. Sevilla

© 2023 – Repositorio Institucional de Salud de Andalucía - Fundación Pública Andaluza Progreso y Salud - Consejería de Salud y Consumo de la Junta de Andalucía