RT Journal Article
T1 Associations between Both Lignan and Yogurt Consumption and Cardiovascular Risk Parameters in an Elderly Population: Observations from a Cross-Sectional Approach in the PREDIMED Study.
A1 Creus-Cuadros, Anna
A1 Tresserra-Rimbau, Anna
A1 Quifer-Rada, Paola
A1 Martínez-González, Miguel Angel
A1 Corella, Dolores
A1 Salas-Salvadó, Jordi
A1 Fitó, Montse
A1 Estruch, Ramon
A1 Gómez-Gracia, Enrique
A1 Lapetra, José
A1 Arós, Fernando
A1 Fiol, Miquel
A1 Ros, Emili
A1 Serra-Majem, Lluís
A1 Pintó, Xavier
A1 Moreno, Juan José
A1 Ruiz-Canela, Miguel
A1 Sorli, Jose Vicente
A1 Basora, Josep
A1 Schröder, Helmut
A1 Lamuela-Raventós, Rosa Maria
A1 PREDIMED Study Investigators, 
K1 Cardiovascular disease
K1 Lipid profile
K1 Microbiota
K1 Polyphenol
AB The study of dietary patterns is gaining interest. Although the health benefits of yogurt and lignans have been investigated separately, to our knowledge there are no studies on their associative effects. The aim of this study was to evaluate a possible association between yogurt and lignans using biomarkers of cardiovascular disease risk in an elderly population. We conducted a cross-sectional analysis of the association between baseline dietary information and cardiovascular risk parameters using food frequency questionnaires. We enrolled 7,169 Spanish participants of the PREDIMED (Prevención con Dieta Mediterránea) study (elderly men and women at high cardiovascular risk) from June 2003 to June 2009. Cardiovascular risk parameters, including cholesterol, triglycerides, glucose, body mass index, weight, waist circumference, and blood pressure were measured. General linear models were used to assess the relationship between categorical variables (yogurt, total dairy intake, lignans, and yogurt plus lignans) and cardiovascular risk parameters. The consumption of either yogurt or lignans seems to have beneficial effects on human health, but the consumption of both showed greater improvement in some cardiovascular health parameters. Indeed, participants with a higher consumption of both yogurt and lignans showed lower total cholesterol (estimated β-coefficients=-6.18; P=0.001) and low-density lipoprotein cholesterol levels (β=-4.92; P=0.005). In contrast, participants with lower yogurt and lignan consumption had a higher body mass index (β=0.28; P=0.007) and weight (β=1.20; P=0.008). High lignan and yogurt consumption is associated with a better cardiovascular risk parameters profile in an elderly Mediterranean population. Further research is warranted to determine the mechanisms and consequences of this potential effect.
SN 2212-2672
YR 2016
FD 2016-12-29
LK https://hdl.handle.net/10668/24796
UL https://hdl.handle.net/10668/24796
LA en
DS RISalud
RD Apr 12, 2025