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Association between yogurt consumption and the risk of metabolic syndrome over 6 years in the SUN study.
Sayón-Orea, Carmen; Bes-Rastrollo, Maira; Martí, Amelia; Pimenta, Adriano M; Martín-Calvo, Nerea; Martínez-González, Miguel A.
Afiliação
  • Sayón-Orea C; Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain. msayon@alumni.unav.es.
  • Bes-Rastrollo M; Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain. mbes@unav.es.
  • Martí A; CIBERobn Physiopathology of Obesity and Nutrition, Instituto de Salud Carlos III (ISCIII), Madrid, Spain. mbes@unav.es.
  • Pimenta AM; CIBERobn Physiopathology of Obesity and Nutrition, Instituto de Salud Carlos III (ISCIII), Madrid, Spain. amarti@unav.es.
  • Martín-Calvo N; Department of Food Sciences and Physiology, School of Pharmacy, University of Navarra, Pamplona, Spain. amarti@unav.es.
  • Martínez-González MA; Department of Maternal and Child Nursing and Public Health, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil. adrianompimenta@yahoo.com.br.
BMC Public Health ; 15: 170, 2015 Feb 21.
Article em En | MEDLINE | ID: mdl-25880313
ABSTRACT

BACKGROUND:

The role of yogurt consumption in the development of metabolic syndrome (MetS) is not fully understood and the available epidemiologic evidence is scarce. The aim of our study was to assess the association between total, whole-fat, or low-fat yogurt consumption and the risk of developing MetS.

METHODS:

Yogurt consumption was assessed at baseline through a 136-item validated FFQ. MetS was defined following the harmonized definition for MetS according to the AHA and the IDF criteria. Logistic regression models were used.

RESULTS:

During the first 6-y of follow-up of the SUN cohort, 306 incident cases of MetS were identified. Frequent consumption [≥875 g/week (≥7 servings/week) versus ≤ 250 g/week (2 servings/week)] of total, whole-fat and low-fat yogurt consumption showed non-significant inverse associations with MetS [OR = 0.84 (95% CI 0.60-1.18); 0.98 (95% CI 0.68-1.41); and 0.63 (95% CI 0.39-1.02) respectively]. Only one component of the MetS, central adiposity, was inversely associated with total and whole-fat yogurt consumption [OR = 0.85 (95% CI 0.74-0.98) and 0.85 (95% CI 0.73-0.99) respectively]. In the joint assessment of exposure to total yogurt consumption and fruit consumption, those in the highest category of total yogurt consumption, and having a high fruit consumption (above the median ≥264.5 g/day) exhibited a significantly lower risk of developing MetS [OR = 0.61 (95% CI 0.38-0.99)] compared with those in the lowest category of total yogurt consumption and had fruit consumption below the study median.

CONCLUSION:

No significant association between yogurt consumption and MetS was apparent. Only one component out of the 5 MetS criteria, central adiposity, was inversely associated with high yogurt consumption. The combination of high consumption of both yogurt and fruit was inversely associated with the development of MetS.
Assuntos

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Iogurte / Gorduras na Dieta / Síndrome Metabólica Tipo de estudo: Etiology_studies / Prognostic_studies / Risk_factors_studies Limite: Adult / Aged / Aged80 / Female / Humans / Male / Middle aged Idioma: En Revista: BMC Public Health Assunto da revista: SAUDE PUBLICA Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Espanha

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Iogurte / Gorduras na Dieta / Síndrome Metabólica Tipo de estudo: Etiology_studies / Prognostic_studies / Risk_factors_studies Limite: Adult / Aged / Aged80 / Female / Humans / Male / Middle aged Idioma: En Revista: BMC Public Health Assunto da revista: SAUDE PUBLICA Ano de publicação: 2015 Tipo de documento: Article País de afiliação: Espanha