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dc.contributor.authorFitó, Montserrat-
dc.contributor.authorGuxens, Mónica-
dc.contributor.authorCorella, Dolores-
dc.contributor.authorSáez, Guillermo-
dc.contributor.authorEstruch, Ramón-
dc.contributor.authorTorre, Rafael de la-
dc.contributor.authorFrancés, Francesc-
dc.contributor.authorCabezas, Carmen-
dc.contributor.authorLópez-Sabater, Carmen-
dc.contributor.authorMarrugat, Jaume-
dc.contributor.authorGarcía-Arellano, Ana-
dc.contributor.authorArós, Fernando-
dc.contributor.authorRuiz-Gutiérrez, Valentina-
dc.contributor.authorRos, Emilio-
dc.contributor.authorSalas-Salvadó, Jordi-
dc.contributor.authorFiol, Miquel-
dc.contributor.authorSolá, Rosa-
dc.contributor.authorCovas, María Isabel-
dc.date.accessioned2012-09-05T10:15:17Z-
dc.date.available2012-09-05T10:15:17Z-
dc.date.issued2007-06-
dc.identifier.citationArchives of Internal Medicine 167(11): 1195-1203 (2007)es_ES
dc.identifier.issn0003-9926-
dc.identifier.otherPMID: 17563030-
dc.identifier.urihttp://hdl.handle.net/10261/55598-
dc.description.abstractBackground Despite the richness in antioxidants of the Mediterranean diet, to our knowledge, no randomized controlled trials have assessed its effect on in vivo lipoprotein oxidation. Methods A total of 372 subjects at high cardiovascular risk (210 women and 162 men; age range, 55-80 years), who were recruited into a large, multicenter, randomized, controlled, parallel-group clinical trial (the Prevención con Dieta Mediterránea [PREDIMED] Study) directed at testing the efficacy of the traditional Mediterranean diet (TMD) on the primary prevention of coronary heart disease, were assigned to a low-fat diet (n = 121) or one of 2 TMDs (TMD + virgin olive oil or TMD + nuts). The TMD participants received nutritional education and either free virgin olive oil for all the family (1 L/wk) or free nuts (30 g/d). Diets were ad libitum. Changes in oxidative stress markers were evaluated at 3 months. Results After the 3-month interventions, mean (95% confidence intervals) oxidized low-density lipoprotein (LDL) levels decreased in the TMD + virgin olive oil (−10.6 U/L [−14.2 to −6.1]) and TMD + nuts (−7.3 U/L [−11.2 to −3.3]) groups, without changes in the low-fat diet group (−2.9 U/L [−7.3 to 1.5]). Change in oxidized LDL levels in the TMD + virgin olive oil group reached significance vs that of the low-fat group (P = .02). Malondialdehyde changes in mononuclear cells paralleled those of oxidized LDL. No changes in serum glutathione peroxidase activity were observed. Conclusions Individuals at high cardiovascular risk who improved their diet toward a TMD pattern showed significant reductions in cellular lipid levels and LDL oxidation. Results provide further evidence to recommend the TMD as a useful tool against risk factors for CHD.es_ES
dc.description.sponsorshipThis study was funded by the Spanish Ministry of Health (Networks G03/140 and RD06/0045).es_ES
dc.language.isoenges_ES
dc.publisherAmerican Medical Associationes_ES
dc.rightsclosedAccesses_ES
dc.subjectBiological markerses_ES
dc.subjectTriglycerideses_ES
dc.subjectMalondialdehydees_ES
dc.subjectCholesteroles_ES
dc.subjectOxidative stresses_ES
dc.subjectDiet Mediterraneanes_ES
dc.titleEffect of a Traditional Mediterranean Diet on Lipoprotein Oxidation A Randomized Controlled Triales_ES
dc.typeArtículoes_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://archinte.jamanetwork.com/article.aspx?articleid=486851#Abstractes_ES
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