التفاصيل البيبلوغرافية
| العنوان: |
Reevaluating nutrition as a risk factor for cardio-metabolic diseases. |
| العنوان البديل: |
Reevaluando la nutrición como factor de riesgo para las enfermedades cardio-metabólicas. (Spanish) |
| المؤلفون: |
López-Jaramillo, Patricio, Otero, Johanna, Camacho, Paul Anthony, Baldeón, Manuel, Fornasini, Marco |
| المصدر: |
Colombia Medica; abr-jun2018, Vol. 49 Issue 2, p175-181, 7p |
| مصطلحات موضوعية: |
NUTRITION, METABOLIC disorders, CARDIOVASCULAR diseases, CARDIOVASCULAR disease related mortality, PREVENTION of chronic diseases, DEFICIENCY disease prevention, MORTALITY risk factors, VITAMIN deficiency, CARDIOVASCULAR diseases risk factors, DIETARY fiber, CARBOHYDRATE content of food, FRUIT, INGESTION, LEGUMES, MEAT, MYOCARDIAL infarction, UNSATURATED fatty acids, VEGETABLES, SATURATED fatty acids, GOVERNMENT policy, DISEASE prevalence, DISEASE risk factors |
| الملخص (بالإنجليزية): |
Introduction: The consumption of saturated fats is considered a risk factor for cardiovascular diseases. Objective: Review published papers on the role of macro-nutrient intake in cardiovascular risk. Results: Recent reports from the PURE study and several previous metaanalyses, show that the consumption of total saturated and unsaturated fat is not associated with risk of acute myocardial infarction or mortality due to cardiovascular disease. High carbohydrate intake was associated with the highest risk of total and cardiovascular mortality, while total fat consumption or of its different types was associated with a lower risk of mortality. A high consumption of fruits, vegetables and legumes was associated with lower risk of total mortality and non-cardiovascular mortality. The consumption of 100 g of legumes, two or three times a week, ameliorated deficiencies of the nutrients contained in these foods and was associated with a reduction in the risk of developing chronic noncommunicable diseases. Conclusion: A healthy diet should be balanced and varied, be composed of a proportion of complex carbohydrates rich in fibber between 50-55% of the daily energy consumed, of saturated and unsaturated fat (25-30%), animal and vegetable protein (including legumes) between 15-25%, vitamins, minerals and water. These nutrients are abundantly present in fruits, vegetables, cereals, legumes, milk and its derivatives, eggs and meats, so public policies should promote the availability and access to these nutrients within primary prevention programs to reduce the growing prevalence of cardio-metabolic diseases. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): |
Introducción: El consumo de grasas saturadas es considerado como un factor de riesgo para enfermedades cardiovasculares. Objetivo: Revisar trabajos publicados sobre el papel de la ingesta de macro-nutrientes en el riesgo cardiovascular. Resultados: Varios meta-análisis y reportes del estudio PURE demuestran que el consumo de grasa total, saturada e insaturada, no se asoció con riesgo de infarto agudo de miocardio o mortalidad por enfermedad cardiovascular. La alta ingesta de carbohidratos fue la que se asoció con mayor riesgo de mortalidad total y cardiovascular, mientras que el consumo de grasa total o de sus diferentes tipos se asoció con menor mortalidad. Un alto consumo de frutas, vegetales y legumbres se asoció con menor riesgo de mortalidad total y mortalidad no cardiovascular. El consumo de 100 g de leguminosas, dos o tres veces por semana contribuyó a mejorar las deficiencias de nutrientes contenidos en estos alimentos y está asociado con una disminución del riesgo de desarrollar enfermedades crónicas no transmisibles. Conclusión: Una dieta saludable debe ser equilibrada y variada, estar compuesta con una proporción de carbohidratos complejos ricos en fibra entre 50-55% de la energía diaria consumida, de grasa saturada e insaturada (25-30%), proteína animal y vegetal (incluidas las leguminosas) entre 15-25%, vitaminas, minerales y agua. Estos nutrientes están abundantemente presentes en frutas, vegetales, cereales, leguminosas, leche y sus derivados, huevos y carnes, por lo que las políticas públicas deben promover la disponibilidad y acceso a estos nutrientes dentro de los programas de prevención primaria para disminuir la creciente prevalencia de enfermedades cardio-metabólicas. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
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