1. Diet stroke prevention?
2. Diet stroke recovery?
3. Diet high blood pressure reduction?
4. Diet dementia prevention?
Or is this one of those dangerous tasks patients have to do on their own with no guidance?
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
Journal of the Academy of Nutrition and Dietetics, 01/06/2017
Creus–Cuadros
A, et al. – This research was done in order to assess a possible
relationship between yogurt and lignans using biomarkers of
cardiovascular disease risk in an elderly population. The results of
this study showed that high lignan and yogurt consumption is correlated
with a better cardiovascular risk parameters profile in an elderly
Mediterranean population.
Methods
- The researchers directed a cross-sectional analysis of the relationship between baseline dietary information and cardiovascular risk parameters using food frequency questionnaires.
- They enlisted 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.
- After that, cardiovascular risk parameters, including cholesterol, triglycerides, glucose, body mass index, weight, waist circumference, and blood pressure were measured.
- Finally, general linear models were utilized to evaluate the relationship between categorical variables (yogurt, total dairy intake, lignans, and yogurt plus lignans) and cardiovascular risk parameters.
Results
- The results of this study showed that the consumption of either yogurt or lignans appears to beneficially effects on human health, but the consumption of both demonstrated greater improvement in some cardiovascular health parameters.
- It was observed in the findings that participants with a higher consumption of both yogurt and lignans indicated lower total cholesterol (estimated β-coefficients=-6.18; P=0.001) and low-density lipoprotein cholesterol levels (β=-4.92; P=0.005).
- Findings also revealed that 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).
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