A Provegetarian Food Pattern Emphasizing Preference for Healthy Plant-Derived Foods Reduces the Risk of Overweight/Obesity in the SUN Cohort.


Journal

Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595

Informations de publication

Date de publication:
09 Jul 2019
Historique:
received: 21 05 2019
revised: 24 06 2019
accepted: 05 07 2019
entrez: 21 7 2019
pubmed: 22 7 2019
medline: 10 1 2020
Statut: epublish

Résumé

Provegetarian diets (i.e., preference for plant-derived foods but not exclusion of animal foods) have been associated with a reduced risk of long-term weight gain and could be more easily embraced than strict vegetarian diets. However, not all plant-derived foods are equally healthy. In the "Seguimiento Universidad de Navarra" (SUN) cohort, we prospectively evaluated the association between different provegetarian food patterns and the incidence of overweight/obesity in 11,554 participants with initial body mass index <25 kg/m

Identifiants

pubmed: 31324022
pii: nu11071553
doi: 10.3390/nu11071553
pmc: PMC6683267
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Instituto de Salud Carlos III
ID : PI17/01795

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Auteurs

Clara Gómez-Donoso (C)

Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, 31008 Pamplona, Spain.
Biomedical Research Centre Network of Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, 28029 Madrid, Spain.

Miguel Ángel Martínez-González (MÁ)

Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, 31008 Pamplona, Spain.
Biomedical Research Centre Network of Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, 28029 Madrid, Spain.
Navarra Institute for Health Research (IdiSNA), 31008 Pamplona, Spain.
Department of Nutrition, Harvard TH Chan School of Public Health, Boston, MA 02115, USA.

J Alfredo Martínez (JA)

Biomedical Research Centre Network of Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, 28029 Madrid, Spain.
Navarra Institute for Health Research (IdiSNA), 31008 Pamplona, Spain.
Department of Nutrition, Food Sciences and Physiology, School of Pharmacy and Nutrition, University of Navarra, 31008 Pamplona, Spain.

Alfredo Gea (A)

Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, 31008 Pamplona, Spain.
Biomedical Research Centre Network of Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, 28029 Madrid, Spain.
Navarra Institute for Health Research (IdiSNA), 31008 Pamplona, Spain.

Julen Sanz-Serrano (J)

Department of Pharmacology and Toxicology, School of Pharmacy and Nutrition, University of Navarra, 31008 Pamplona, Spain.

Federico J A Perez-Cueto (FJA)

Food Design and Consumer Behavior Section, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.

Maira Bes-Rastrollo (M)

Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, 31008 Pamplona, Spain. mbes@unav.es.
Biomedical Research Centre Network of Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, 28029 Madrid, Spain. mbes@unav.es.
Navarra Institute for Health Research (IdiSNA), 31008 Pamplona, Spain. mbes@unav.es.

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