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Low-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study

High blood pressure (BP) has been ranked as the most important risk factor worldwide regarding attributable deaths. Dietary habits are major determinants of BP. Among them, frequent intake of low-fat dairy products may protect against hypertension. Our aim was to assess the relationship between low-... Full description

Main Author: Toledo, Estefanía
Other Authors: Delgado - Rodríguez, Miguel , Estruch Riba, Ramon , Salas Salvadó, Jordi , Corella Piquer, Dolores , Gómez Gracia, Enrique , Fiol Sala, Miguel , Lamuela Raventós, Rosa Ma , Schröder, Helmut , Arós, Fernando , Ros Rahola, Emilio , Ruiz - Gutiérrez, V , Lapetra, J , Conde - Herrera, Manuel , Saez Tormo, Guillermo , Vinyoles, Ernest , Martínez - González, Miguel Ángel, -
Format: Electronic Article Electronic Article
Language: English
Subjects:
Quelle: RECERCAT (Dipòsit de la Recerca de Catalunya)
Created: 2014
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recordid: cbuc_cat2072/231987
title: Low-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study
format: Article
creator:
  • Toledo, Estefanía
  • Delgado - Rodríguez, Miguel
  • Estruch Riba, Ramon
  • Salas Salvadó, Jordi
  • Corella Piquer, Dolores
  • Gómez Gracia, Enrique
  • Fiol Sala, Miguel
  • Lamuela Raventós, Rosa Ma
  • Schröder, Helmut
  • Arós, Fernando
  • Ros Rahola, Emilio
  • Ruiz - Gutiérrez, V
  • Lapetra, J
  • Conde - Herrera, Manuel
  • Saez Tormo, Guillermo
  • Vinyoles, Ernest
  • Martínez - González, Miguel Ángel, -
subjects:
  • Olis I Greixos Comestibles
  • Productes Lactis
  • Cuina Mediterrània
  • Persones Grans
  • Hipertensió
  • Dietoteràpia
  • Espanya
  • Malalties Cardiovasculars
  • Edible Oils And Fats
  • Dairy Products
  • Mediterranean Cooking
  • Older People
  • Hypertension
  • Diet Therapy
  • Spain
  • Cardiovascular Diseases
ispartof:
description: High blood pressure (BP) has been ranked as the most important risk factor worldwide regarding attributable deaths. Dietary habits are major determinants of BP. Among them, frequent intake of low-fat dairy products may protect against hypertension. Our aim was to assess the relationship between low-fat dairy product intake and BP levels and their changes after 12 month follow-up in a cohort of asymptomatic older persons at high cardiovascular risk recruited into a large-scale trial assessing the effects of Mediterranean diets on cardiovascular outcomes. Data from 2290 participants, including 1845 with hypertension, were available for analyses. Dairy products were not a specific part of the intervention; thus, data were analysed as an observational cohort. Dietary information was collected with validated semi-quantitative FFQ and trained personnel measured BP. To assess BP changes, we undertook cross-sectional analyses at baseline and at the end of follow-up and longitudinal analyses. A statistically significant inverse association between low-fat dairy product intake and systolic BP was observed for the 12-month longitudinal analysis. In the longitudinal analysis, the adjusted systolic and diastolic BP were significantly lower in the highest quintile of low-fat dairy product intake ( 2 4·2 (95% CI 2 6·9, 2 1·4) and 2 1·8 (95% CI 2 3·2, 2 0·4) mmHg respectively), whereas the point estimates for the difference in diastolic BP indicated a modest non-significant inverse association. Intake of low-fat dairy products was inversely associated with BP in an older population at high cardiovascular risk, suggesting a possible protective effect against hypertension.
language: eng
source: RECERCAT (Dipòsit de la Recerca de Catalunya)
identifier:
fulltext: fulltext_linktorsrc
url: Link


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titleLow-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study
creatorToledo, Estefanía ; Delgado - Rodríguez, Miguel ; Estruch Riba, Ramon ; Salas Salvadó, Jordi ; Corella Piquer, Dolores ; Gómez Gracia, Enrique ; Fiol Sala, Miguel ; Lamuela Raventós, Rosa Ma ; Schröder, Helmut ; Arós, Fernando ; Ros Rahola, Emilio ; Ruiz - Gutiérrez, V ; Lapetra, J ; Conde - Herrera, Manuel ; Saez Tormo, Guillermo ; Vinyoles, Ernest ; Martínez - González, Miguel Ángel, -
creationdate2014
subjectOlis I Greixos Comestibles ; Productes Lactis ; Cuina Mediterrània ; Persones Grans ; Hipertensió ; Dietoteràpia ; Espanya ; Malalties Cardiovasculars ; Edible Oils And Fats ; Dairy Products ; Mediterranean Cooking ; Older People ; Hypertension ; Diet Therapy ; Spain ; Cardiovascular Diseases
descriptionHigh blood pressure (BP) has been ranked as the most important risk factor worldwide regarding attributable deaths. Dietary habits are major determinants of BP. Among them, frequent intake of low-fat dairy products may protect against hypertension. Our aim was to assess the relationship between low-fat dairy product intake and BP levels and their changes after 12 month follow-up in a cohort of asymptomatic older persons at high cardiovascular risk recruited into a large-scale trial assessing the effects of Mediterranean diets on cardiovascular outcomes. Data from 2290 participants, including 1845 with hypertension, were available for analyses. Dairy products were not a specific part of the intervention; thus, data were analysed as an observational cohort. Dietary information was collected with validated semi-quantitative FFQ and trained personnel measured BP. To assess BP changes, we undertook cross-sectional analyses at baseline and at the end of follow-up and longitudinal analyses. A statistically significant inverse association between low-fat dairy product intake and systolic BP was observed for the 12-month longitudinal analysis. In the longitudinal analysis, the adjusted systolic and diastolic BP were significantly lower in the highest quintile of low-fat dairy product intake ( 2 4·2 (95% CI 2 6·9, 2 1·4) and 2 1·8 (95% CI 2 3·2, 2 0·4) mmHg respectively), whereas the point estimates for the difference in diastolic BP indicated a modest non-significant inverse association. Intake of low-fat dairy products was inversely associated with BP in an older population at high cardiovascular risk, suggesting a possible protective effect against hypertension.
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4Corella Piquer, Dolores
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12Lapetra, J.
13Conde-Herrera, Manuel
14Saez Tormo, Guillermo
15Vinyoles, Ernest
16Martínez-González, Miguel Ángel, 1957-
titleLow-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study
descriptionHigh blood pressure (BP) has been ranked as the most important risk factor worldwide regarding attributable deaths. Dietary habits are major determinants of BP. Among them, frequent intake of low-fat dairy products may protect against hypertension. Our aim was to assess the relationship between low-fat dairy product intake and BP levels and their changes after 12 month follow-up in a cohort of asymptomatic older persons at high cardiovascular risk recruited into a large-scale trial assessing the effects of Mediterranean diets on cardiovascular outcomes. Data from 2290 participants, including 1845 with hypertension, were available for analyses. Dairy products were not a specific part of the intervention; thus, data were analysed as an observational cohort. Dietary information was collected with validated semi-quantitative FFQ and trained personnel measured BP. To assess BP changes, we undertook cross-sectional analyses at baseline and at the end of follow-up and longitudinal analyses. A statistically significant inverse association between low-fat dairy product intake and systolic BP was observed for the 12-month longitudinal analysis. In the longitudinal analysis, the adjusted systolic and diastolic BP were significantly lower in the highest quintile of low-fat dairy product intake ( 2 4·2 (95% CI 2 6·9, 2 1·4) and 2 1·8 (95% CI 2 3·2, 2 0·4) mmHg respectively), whereas the point estimates for the difference in diastolic BP indicated a modest non-significant inverse association. Intake of low-fat dairy products was inversely associated with BP in an older population at high cardiovascular risk, suggesting a possible protective effect against hypertension.
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titleLow-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED study
authorToledo, Estefanía ; Delgado - Rodríguez, Miguel ; Estruch Riba, Ramon ; Salas Salvadó, Jordi ; Corella Piquer, Dolores ; Gómez Gracia, Enrique ; Fiol Sala, Miguel ; Lamuela Raventós, Rosa Ma ; Schröder, Helmut ; Arós, Fernando ; Ros Rahola, Emilio ; Ruiz - Gutiérrez, V ; Lapetra, J ; Conde - Herrera, Manuel ; Saez Tormo, Guillermo ; Vinyoles, Ernest ; Martínez - González, Miguel Ángel, -
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3Persones Grans
4Hipertensió
5Dietoteràpia
6Espanya
7Malalties Cardiovasculars
8Edible Oils And Fats
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1Delgado - Rodríguez, Miguel
2Estruch Riba, Ramon
3Salas Salvadó, Jordi
4Corella Piquer, Dolores
5Gómez Gracia, Enrique
6Fiol Sala, Miguel
7Lamuela Raventós, Rosa Ma
8Schröder, Helmut
9Arós, Fernando
10Ros Rahola, Emilio
11Ruiz - Gutiérrez, V
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15Vinyoles, Ernest
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1Delgado - Rodríguez, Miguel
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5Gómez Gracia, Enrique
6Fiol Sala, Miguel
7Lamuela Raventós, Rosa Ma
8Schröder, Helmut
9Arós, Fernando
10Ros Rahola, Emilio
11Ruiz - Gutiérrez, V
12Lapetra, J
13Conde - Herrera, Manuel
14Saez Tormo, Guillermo
15Vinyoles, Ernest
16Martínez - González, Miguel Ángel, -
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abstractHigh blood pressure (BP) has been ranked as the most important risk factor worldwide regarding attributable deaths. Dietary habits are major determinants of BP. Among them, frequent intake of low-fat dairy products may protect against hypertension. Our aim was to assess the relationship between low-fat dairy product intake and BP levels and their changes after 12 month follow-up in a cohort of asymptomatic older persons at high cardiovascular risk recruited into a large-scale trial assessing the effects of Mediterranean diets on cardiovascular outcomes. Data from 2290 participants, including 1845 with hypertension, were available for analyses. Dairy products were not a specific part of the intervention; thus, data were analysed as an observational cohort. Dietary information was collected with validated semi-quantitative FFQ and trained personnel measured BP. To assess BP changes, we undertook cross-sectional analyses at baseline and at the end of follow-up and longitudinal analyses. A statistically significant inverse association between low-fat dairy product intake and systolic BP was observed for the 12-month longitudinal analysis. In the longitudinal analysis, the adjusted systolic and diastolic BP were significantly lower in the highest quintile of low-fat dairy product intake ( 2 4·2 (95% CI 2 6·9, 2 1·4) and 2 1·8 (95% CI 2 3·2, 2 0·4) mmHg respectively), whereas the point estimates for the difference in diastolic BP indicated a modest non-significant inverse association. Intake of low-fat dairy products was inversely associated with BP in an older population at high cardiovascular risk, suggesting a possible protective effect against hypertension.
pubCambridge University Press
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date2014-06-07