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dc.contributorUniversitat Ramon Llull. Facultat de Ciències de la Salut Blanquerna
dc.contributor.authorHernáez, Álvaro
dc.contributor.authorSanllorente Melenchon, Albert
dc.contributor.authorCastañer, Olga
dc.contributor.authorMartínez-González, Miguel Ángel
dc.contributor.authorRos, Emilio
dc.contributor.authorPintó Sala, Xavier
dc.contributor.authorEstruch Riba, Ramon
dc.contributor.authorSalas Salvadó, Jordi
dc.contributor.authorCorella Piquer, Dolores
dc.contributor.authorAlonso Gómez, Ángel M.
dc.contributor.authorSerra Majem, Lluís
dc.contributor.authorFiol, Miquel
dc.contributor.authorLapetra, José
dc.contributor.authorGómez-Gracia, Enrique
dc.contributor.authorde la Torre, Rafael
dc.contributor.authorLamuela Raventós, Rosa Ma.
dc.contributor.authorFitó Colomer, Montserrat
dc.date.accessioned2024-10-18T18:23:52Z
dc.date.available2024-10-18T18:23:52Z
dc.date.created2018-08
dc.date.issued2019-01
dc.identifier.urihttp://hdl.handle.net/20.500.14342/4447
dc.description.abstractScope To evaluate whether increases in the consumption of cardioprotective food groups (virgin olive oil, nuts, fruits/vegetables, legumes, whole grains, fish, and wine) are associated with improvements in high-density lipoprotein (HDL) functions in high cardiovascular risk subjects. Methods and Results The association between 1-year changes in food group consumption and HDL functionality traits in 296 high cardiovascular risk subjects is assessed. Increases in virgin olive oil (10 g d–1) and whole grain consumption (25 g d–1) are associated with increments in cholesterol efflux capacity (+0.7%, P = 0.026, and +0.6%, P = 0.017, respectively). Increases in nut (30 g d–1) and legume intake (25 g d–1) are linked to increments in paraoxonase-1 activity (+12.2%, P = 0.049, and +11.7%, P = 0.043, respectively). Legume intake increases are also related to decreases in cholesteryl ester transfer protein activity (–4.8%, P = 0.028). Fish consumption increments (25 g d–1) are associated with increases in paraoxonase-1 activity (+3.9%, P = 0.030) and declines in cholesteryl ester transfer protein activity (–1.6%, P = 0.021), HDL cholesterol concentrations (–1.1%, P = 0.039), and functions related to HDL levels (cholesterol efflux capacity, –1.1%, P = 0.010). Conclusion Increases in the consumption of virgin olive oil, nuts, legumes, whole grains, and fish (achievable through a regular diet) were associated with improvements in HDL functions in high cardiovascular risk subjects.ca
dc.format.extent5 p.ca
dc.language.isoengca
dc.publisherWiley Online Libraryca
dc.relation.ispartofMolecular nutrition and food research, 2019, 63(6): 1800847ca
dc.rights© Wiley-VCH Verlag GmbH i Co. KGaAca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject.otherPeixca
dc.subject.otherLipoproteïnes de densitat altaca
dc.subject.otherLleguminosesca
dc.subject.otherCerealsca
dc.subject.otherFruita secaca
dc.subject.otherNousca
dc.subject.otherOli d'olivaca
dc.titleIncreased consumption of virgin olive oil, nuts, legumes, whole grains, and fish promotes HDL functions in humansca
dc.typeinfo:eu-repo/semantics/articleca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.terms12 mesosca
dc.identifier.doihttps://doi.org/10.1002/mnfr.201800847ca
dc.relation.projectIDinfo:eu-repo/grantAgreement/SUR del DEC/SGR/2014-SGR-240ca
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/ISCIII/CB06/03/0028ca
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/ISCIII/CD17/00122ca
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/ISCIII/CES12/025ca
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/ISCIII/JR14/00008ca
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/ISCIII/OBN17PI02ca
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/ISCIII/PI11/01647ca
dc.relation.projectIDinfo:eu-repo/grantAgreement/MINECO/ISCIII/PI15/00047ca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca


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