English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/121454
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Mineral and vitamin status in elderly persons from Northwest Spain consuming an atlantic variant of the mediterranean diet

AutorVaquero, M. Pilar ; Vaquero, M. Pilar ; Sánchez-Muniz, F. J.; Carbajal, A.; García-Linares, M. C.; García-Fernández, M. C.; García-Arias, M. T.
Fecha de publicación2004
EditorS. Karger AG
CitaciónAnnals of Nutrition and Metabolism 48: 125- 133 (2004)
ResumenAim: To assess dietary intake and serum mineral and vitamin levels in elderly people from Northwest Spain consuming a Mediterranean diet, rich in vegetables, fruit, meat, fish, olive oil, dairy products and moderate in wine. Methods: Cross-sectional observational study in four retirement homes. Forty-five men and 65 women participated. Dietary intake and serum calcium, magnesium, iron, retinol, α-tocopherol, albumin, cholesterol, glucose and hematological parameters were determined. Results: Mean consumption of fruit plus vegetables was 600 g/day. Men consumed significantly more legumes, fruit, meat, and alcoholic beverages, but fewer vegetables than women. Women presented higher carbohydrate and lower alcohol energy contributions. Men consumed significantly more thiamin, niacin equivalents, riboflavin, retinol equivalents and iron. Vitamin D intake was 2.2 ± 1.2 μg/day and folate intake was 204 ± 47 μg/day without gender differences. Prevalence of anemia was 6.7% and that of high ferritin, 1.8%. Serum cholesterol and retinol were higher in women. Mean serum α-tocopherol/cholesterol ratio in the whole population was 6.3 ± 2.3 mmol/mol without gender differences. Conclusion: This elderly population consumes an Atlantic-Mediterranean diet that appears, according to biochemical and hematological parameters, appropriate. However, more fatty fish and leafy green vegetables and the inclusion of fortified foods in the diet might optimize micronutrient status. Copyright © 2004 S. Karger AG, Basel.
Identificadoresdoi: 10.1159/000078374
issn: 0250-6807
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Mostrar el registro completo

Artículos relacionados:

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.