Mediterranean diet and white blood cell count - A randomized controlled trial.
We aimed to assess the effects of the antioxidant-rich Mediterranean diet (MedDiet) onwhite blood cell count. Our study population included participants in the PREvención con DIetaMEDiterránea study (average age 67 years old, 58% women, high cardiovascular risk). We assessedwhether a MedDiet interve...
| Autores: | , , , , , , , , , , , , , , , , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositorio: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:2445/179178 |
| Acceso en línea: | https://hdl.handle.net/2445/179178 |
| Access Level: | acceso abierto |
| Palabra clave: | Leucòcits Cuina mediterrània Malalties hematològiques Leucocytes Mediterranean cooking Hematologic diseases |
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Mediterranean diet and white blood cell count - A randomized controlled trial.Hernáez Camba, ÁlvaroLassale, CamilleCastro-Barquero, SaraBabio, NancyRos Rahola, EmilioCastañer, OlgaTresserra i Rimbau, AnnaPintó Sala, XavierMartínez-González, Miguel Ángel, 1957-Corella Piquer, DoloresSalas Salvadó, JordiAlonso Gómez, Ángel M.Lapetra, JoséFiol Sala, MiguelGómez Gracia, EnriqueSerra Majem, LluísSacanella Meseguer, EmilioGarcia-Arellano, AnaSorlí, José V.Díaz López, AndrésCofán Pujol, MontserratEstruch Riba, RamonLeucòcitsCuina mediterràniaMalalties hematològiquesLeucocytesMediterranean cookingHematologic diseasesWe aimed to assess the effects of the antioxidant-rich Mediterranean diet (MedDiet) onwhite blood cell count. Our study population included participants in the PREvención con DIetaMEDiterránea study (average age 67 years old, 58% women, high cardiovascular risk). We assessedwhether a MedDiet intervention enriched in extra-virgin olive oil or nuts, versus a low-fat controldiet, modified the incidence of leukocytosis (>11×109leukocytes/L), mild leukopenia (<4.5×109leukocytes/L), or severe leukopenia (<3.5×109leukocytes/L) in individuals without the conditionat baseline (n= 3190,n= 2925, andn= 3190, respectively). We also examined whether MedDietmodified the association between leukocyte count alterations and all-cause mortality. Both MedDietinterventions were associated with a lower risk of developing leukopenia (incidence rates: 5.06%in control diet, 3.29% in MedDiet groups combined; hazard ratio [95% confidence interval]: 0.54[0.36-0.80]) and severe leukopenia (incidence rates: 1.26% in control diet, 0.46% in MedDiet groupscombined; hazard ratio: 0.25 [0.10-0.60]). High cumulative adherence to a MedDiet was linked tolower risk of leukocytosis (incidence rates: 2.08% in quartile 1, 0.65% in quartile 4; HRQ4-Q1: 0.29[0.085-0.99]) and attenuated the association between leukopenia and all-cause mortality (P-interaction= 0.032). In brief, MedDiet decreased the incidence of white blood cell count-related alterations inhigh cardiovascular risk individuals.MDPI2021202120212021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/179178Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.3390/foods10061268Foods, 2021, vol. 10, num. 6, p. 1268https://doi.org/10.3390/foods10061268cc-by (c) Hernáez Camba, Álvaro et al., 2021https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:2445/1791782026-05-29T05:05:01Z |
| dc.title.none.fl_str_mv |
Mediterranean diet and white blood cell count - A randomized controlled trial. |
| title |
Mediterranean diet and white blood cell count - A randomized controlled trial. |
| spellingShingle |
Mediterranean diet and white blood cell count - A randomized controlled trial. Hernáez Camba, Álvaro Leucòcits Cuina mediterrània Malalties hematològiques Leucocytes Mediterranean cooking Hematologic diseases |
| title_short |
Mediterranean diet and white blood cell count - A randomized controlled trial. |
| title_full |
Mediterranean diet and white blood cell count - A randomized controlled trial. |
| title_fullStr |
Mediterranean diet and white blood cell count - A randomized controlled trial. |
| title_full_unstemmed |
Mediterranean diet and white blood cell count - A randomized controlled trial. |
| title_sort |
Mediterranean diet and white blood cell count - A randomized controlled trial. |
| dc.creator.none.fl_str_mv |
Hernáez Camba, Álvaro Lassale, Camille Castro-Barquero, Sara Babio, Nancy Ros Rahola, Emilio Castañer, Olga Tresserra i Rimbau, Anna Pintó Sala, Xavier Martínez-González, Miguel Ángel, 1957- Corella Piquer, Dolores Salas Salvadó, Jordi Alonso Gómez, Ángel M. Lapetra, José Fiol Sala, Miguel Gómez Gracia, Enrique Serra Majem, Lluís Sacanella Meseguer, Emilio Garcia-Arellano, Ana Sorlí, José V. Díaz López, Andrés Cofán Pujol, Montserrat Estruch Riba, Ramon |
| author |
Hernáez Camba, Álvaro |
| author_facet |
Hernáez Camba, Álvaro Lassale, Camille Castro-Barquero, Sara Babio, Nancy Ros Rahola, Emilio Castañer, Olga Tresserra i Rimbau, Anna Pintó Sala, Xavier Martínez-González, Miguel Ángel, 1957- Corella Piquer, Dolores Salas Salvadó, Jordi Alonso Gómez, Ángel M. Lapetra, José Fiol Sala, Miguel Gómez Gracia, Enrique Serra Majem, Lluís Sacanella Meseguer, Emilio Garcia-Arellano, Ana Sorlí, José V. Díaz López, Andrés Cofán Pujol, Montserrat Estruch Riba, Ramon |
| author_role |
author |
| author2 |
Lassale, Camille Castro-Barquero, Sara Babio, Nancy Ros Rahola, Emilio Castañer, Olga Tresserra i Rimbau, Anna Pintó Sala, Xavier Martínez-González, Miguel Ángel, 1957- Corella Piquer, Dolores Salas Salvadó, Jordi Alonso Gómez, Ángel M. Lapetra, José Fiol Sala, Miguel Gómez Gracia, Enrique Serra Majem, Lluís Sacanella Meseguer, Emilio Garcia-Arellano, Ana Sorlí, José V. Díaz López, Andrés Cofán Pujol, Montserrat Estruch Riba, Ramon |
| author2_role |
author author author author author author author author author author author author author author author author author author author author author |
| dc.subject.none.fl_str_mv |
Leucòcits Cuina mediterrània Malalties hematològiques Leucocytes Mediterranean cooking Hematologic diseases |
| topic |
Leucòcits Cuina mediterrània Malalties hematològiques Leucocytes Mediterranean cooking Hematologic diseases |
| description |
We aimed to assess the effects of the antioxidant-rich Mediterranean diet (MedDiet) onwhite blood cell count. Our study population included participants in the PREvención con DIetaMEDiterránea study (average age 67 years old, 58% women, high cardiovascular risk). We assessedwhether a MedDiet intervention enriched in extra-virgin olive oil or nuts, versus a low-fat controldiet, modified the incidence of leukocytosis (>11×109leukocytes/L), mild leukopenia (<4.5×109leukocytes/L), or severe leukopenia (<3.5×109leukocytes/L) in individuals without the conditionat baseline (n= 3190,n= 2925, andn= 3190, respectively). We also examined whether MedDietmodified the association between leukocyte count alterations and all-cause mortality. Both MedDietinterventions were associated with a lower risk of developing leukopenia (incidence rates: 5.06%in control diet, 3.29% in MedDiet groups combined; hazard ratio [95% confidence interval]: 0.54[0.36-0.80]) and severe leukopenia (incidence rates: 1.26% in control diet, 0.46% in MedDiet groupscombined; hazard ratio: 0.25 [0.10-0.60]). High cumulative adherence to a MedDiet was linked tolower risk of leukocytosis (incidence rates: 2.08% in quartile 1, 0.65% in quartile 4; HRQ4-Q1: 0.29[0.085-0.99]) and attenuated the association between leukopenia and all-cause mortality (P-interaction= 0.032). In brief, MedDiet decreased the incidence of white blood cell count-related alterations inhigh cardiovascular risk individuals. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021 2021 2021 2021 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
https://hdl.handle.net/2445/179178 |
| url |
https://hdl.handle.net/2445/179178 |
| dc.language.none.fl_str_mv |
Inglés |
| language_invalid_str_mv |
Inglés |
| dc.relation.none.fl_str_mv |
Reproducció del document publicat a: https://doi.org/10.3390/foods10061268 Foods, 2021, vol. 10, num. 6, p. 1268 https://doi.org/10.3390/foods10061268 |
| dc.rights.none.fl_str_mv |
cc-by (c) Hernáez Camba, Álvaro et al., 2021 https://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
cc-by (c) Hernáez Camba, Álvaro et al., 2021 https://creativecommons.org/licenses/by/4.0/ |
| eu_rights_str_mv |
openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
MDPI |
| publisher.none.fl_str_mv |
MDPI |
| dc.source.none.fl_str_mv |
Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) reponame:Recercat. Dipósit de la Recerca de Catalunya instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
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Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
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Recercat. Dipósit de la Recerca de Catalunya |
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Recercat. Dipósit de la Recerca de Catalunya |
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