Effects of Impulsivity on Competitive Anxiety in Female Athletes: The Mediating Role of Mindfulness Trait.

It has been demonstrated that athletes in competitive sports suffer from high levels of competitive anxiety, especially in the case of females. In this sense, it is necessary to identify possible risk and protective factors of those athletes in this collective who suffer from this type of anxiety. However, few studies analyze the relationship between Physical Activity (PA) and anxiety, identifying the possible mediation effect of trait variables such as impulsivity and mindfulness in female athletes. Hence, the aims of this study were: to determine differences between PA levels with anxiety, mindfulness, and impulsiveness; to identify the predictive value of sociodemographic factors and physical activity, impulsivity, and mindfulness on anxiety factors; and to analyze the possible mediating effects of mindfulness on the relationship between impulsivity and anxiety. A total of 242 female athletes underwent an assessment of physical activity, anxiety, mindfulness traits, and impulsivity using validated questionnaires. Data were analyzed according to (1) individual or collective sport, and (2) PA levels according to energy expended (METs min/day). Participants were grouped by light, moderate, and vigorous PA levels. There were 30.5% elite athletes and 73.2% collective sports athletes. Mean age was 22.1 years and mean light, moderate, and vigorous PA were 86.1 ± 136.2, 114.4 ± 159.8, and 370.1 ± 336.3 METs min/day, respectively. Those athletes performing vigorous PA exhibited lower levels of impulsiveness and higher mindfulness traits. As expected, the mindfulness trait was a mediating factor in the relationship between impulsiveness and each factor of competitive anxiety (cognitive, somatic, and self-efficacy). Female athletes could suffer competitive anxiety, especially those who present higher levels of impulsivity. However, higher levels of mindfulness traits seem to be a protective factor in the effects of impulsivity on anxiety in this population and have demonstrated to be significant mediators in this association. Further studies are needed with other female athletes to replicate these results and to determine the specific protective mechanisms of mindfulness traits in preventing competitive anxiety.

[Influence of food or food groups intake on the occurrence and/or protection of different types of cancer: systematic review]. / Influencia de la ingesta de alimentos o grupos de alimentos en la aparición y/o protección de los diversos tipos de cáncer: revisión sistemática.

INTRODUCTION: Introduction: the diet plays an important role in the origin and prevention of multiple chronic degenerative diseases, such as cardiovascular diseases or cancer. Objective: the main objective of this paper is to analyze the studies that are focused on researching the relationship between the consumption of the particular groups of foods and its importance on the increase and for prevention of the risk of cancer appearance. Methods: a bibliographical review was carried out in the main international databases (PubMed, Scopus and Nutrition Reference). The results were structured in two main sections: those related with the increase of cancer risk and food related with the increase of cancer risk. In the present review, 104 scientific articles have been evaluated. Results: the results have shown a positive association between red meat and colon cancer, alcoholic drinks and liver cancer, and salt and gastric cancer. The Mediterranean diet was associated in a preventive way with digestive and respiratory tract cancer. Conversely, no statistically significant association was found between dairy products and ovarian cancer, carbohydrates and sugars and pancreatic cancer, and tae and breast cancer. Conclusions: as a result, healthy eating guidelines, such as the Mediterranean diet, based on lower consumption of red meat, alcoholic drinks and salt, might contribute to reducing the incidence of colon cancer, liver cancer and gastric cancer.

INTRODUCCIÓN: Introducción: la dieta tiene un importante papel en la formación y en la prevención de múltiples enfermedades crónicas-degenerativas, como son las enfermedades cardiovasculares o el cáncer. Objetivos: el objetivo principal consiste en analizar los estudios que centren su investigación en conocer la relación entre el consumo de determinados grupos de alimentos y su función en el aumento y/o prevención del riesgo de aparición de diversos tipos de cáncer. Métodos: se realizó una revisión sistemática en bases de datos internacionales (PubMed, Scopus y Nutrition Reference). Los estudios fueron estructurados en dos bloques principales: relacionados con el aumento del riesgo de cáncer y alimentos relacionados con el aumento del riesgo de cáncer. Los estudios evaluados en la presente revisión han sido un total de 104 artículos científicos. Resultados: los resultados han mostrado una asociación positiva entre la carne roja y el cáncer de colon, las bebidas alcohólicas y el cáncer de hígado y la sal y el cáncer gástrico. La dieta mediterránea se asoció de manera preventiva con el cáncer del tracto digestivo y respiratorio, mientras que, por otro lado, no se ha encontrado asociación estadísticamente significativa entre el consumo de lácteos y el cáncer de ovario, los carbohidratos o azúcares y el cáncer de páncreas y el té y el cáncer de mama. Conclusiones: por todo ello, patrones de alimentación saludable como la dieta mediterránea, basados en una menor ingesta de carne roja, bebidas alcohólicas y sal, contribuyen a una reducción en la incidencia del cáncer de colon, cáncer de hígado y cáncer de estómago.