Monday, 2 July 2018

Fermented dairy products, diet quality and cardio-metabolic profile in a Mediterranean cohort at high cardiovascular risk



In this new research paper

Fermented dairy products, diet quality and cardio-metabolic profile in a Mediterranean cohort at high cardiovascular risk

the authors address how fermented dairy products reduce cardiovascular risk.



Highlights

The consumption of total fermented dairy products is related with a better quality diet and a higher adherence to the Mediterranean diet pattern.
Cheese consumption was inversely related with lower risk of low HDL-cholesterol plasma levels and hypertriglyceridemia, components of the metabolic syndrome.

Abstract

Background

Fermented dairy products have been associated with a better diet quality and cardio-metabolic profile. However, in Mediterranean populations, these associations have not been well characterized.

Aims

To assess the diet quality and the associations between the consumption of total fermented dairy products and their subtypes and Metabolic Syndrome (MetS) components prevalence in a Mediterranean population at high cardiovascular risk.

Methods

Baseline cross-sectional analyses were conducted on 6,572 men and woman (mean age 65y) with overweight or obesity and MetS recruited into the PREDIMED-Plus cohort. A 143-item FFQ was used and anthropometrical, biochemical and blood pressure measurements were recorded. Multivariable-adjusted Cox regressions were fitted to analyze the association between quartiles of consumption of fermented dairy products and their subtypes and MetS components to estimate the relative risk (RR) and 95% confidence intervals (95% CIs).

Results

High consumers of fermented dairy products reported a higher consumption of fruit, vegetables, fish, nuts and whole bread, and a lower consumption of white bread, alcohol and cookies. Compared with participants in the lowest quartile of cheese consumption, those in the higher quartile showed a lower prevalence of the low HDL-cholesterol component of the MetS (RR=0.88;95%CI:0.78-0.98). Cheese consumption was inversely associated with the prevalence of the hypertriglyceridemia. Total fermented dairy products, yogurt and its types were not associated with any of the MetS components.

Conclusions

Compared to non-consumers, participants consuming fermented dairy products reported a better diet quality and, particularly, cheese consumers presented a lower prevalence of hypertriglyceridemia and low HDL-cholesterol MetS components.


the full paper is here.
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