Pasta Consumption and Cardiometabolic Risks in Older Adults with Overweight/Obesity: A Longitudinal Analysis.
Обработка статьи · этапы, ошибки и управление
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Shyam Sangeetha, Nishi Stephanie K, Ni Jiaqi, Martínez-González Miguel Ángel, Corella Dolores, Schröder Helmut, Martínez J Alfredo, Alonso-Gómez Ángel M, Wärnberg Julia, Vioque Jesús, Romaguera Dora, López-Miranda José, Estruch Ramon, Tinahones Francisco J, Lapetra José, Serra-Majem Lluís, Bueno-Cavanillas Aurora, Tur Josep A, Martín Sánchez Vicente, Pintó Xavier, Delgado-Rodríguez Miguel, Matía-Martín Pilar, Vidal Josep, Vázquez Clotilde, Daimiel Lidia, Ros Emilio, Gaforio José J, Ruiz-Canela Miguel, Fernández-Carrión Rebeca, Goday Albert, Garcia-Rios Antonio, Torres-Collado Laura, Cueto-Galán Raquel, Zulet M Angeles, Prohens Lara, Casas Rosa, Castillo-Hermoso M Angeles, Tojal-Sierra Lucas, Am Gómez-Pérez, García-Arellano Ana, Sorlí José V, Castañer Olga, Arenas-Larriva Antonio P, Oncina-Cánovas Alejandro, Goñi Leticia, Fitó Montserrat, Babio Nancy, Salas-Salvadó Jordi
Аннотация
METHODS: Consumption of pasta and other staples were determined as the cumulative average of reported intakes at baseline and annual follow-up visits from food frequency questionnaires and defined as energy-adjusted (residuals) and the number of daily servings. Longitudinal association between pasta consumption and CMR was assessed in PREDIMED-Plus participants (Trail registry number: ISRCTN89898870).
RESULTS: Mean (SD) dry pasta intake was 9(7) g/d at Year 1 and 8(6) g/d at Year 2. In linear regression models, higher pasta intake was associated with greater 2 y decreases in body weight, BMI and WC. When fully adjusted, every additional serving of pasta was associated with significantly greater 2 y decreases in body weight (-2.23(-3.47, -0.98 kg), BMI (-0.86(-1.27, -0.34 kg/m2) and WC (-1.92 (-3.46, -0.38 cm). There was no evidence of association with other outcomes. Additionally, substituting equivalent servings of pasta for white bread or white rice or potato was significantly associated with greater 2 y decreases in body weight and BMI. Replacing white bread with pasta was associated with higher 2 y reductions in WC. Replacing potato with pasta was associated with improvements in diastolic BP and HDL-cholesterol. Conclusions: Equivalent serving substitutions of white bread/white rice/potato with pasta may help reduce CMR in older Mediterranean adults with overweight/obesity. While such substitutions are feasible where pasta consumption aligns with the local gastronomic culture, the feasibility and potential CMR benefit of such interventions should be confirmed in other populations.