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Mediterranean diet fall risk

Nick Wilson, Nhung Nghiem, Rachel H Foster
OBJECTIVE: Given the importance of high sodium diets as a risk factor for disease burden (ranked 11(th) in importance in the Global Burden of Disease Study 2010), we aimed to determine the feasibility of low-sodium diets that were also low-cost, nutritious and (for some scenarios) included familiar meals. METHODS: The mathematical technique of "linear programming" was used to model eight optimized daily diets (some with uncertainty), including some diets that contained "familiar meals" for New Zealanders or were Mediterranean-, Asian- and Pacific-style diets...
2013: PloS One
Fotini Arvaniti, Kostas N Priftis, Demosthenes B Panagiotakos
Many risk factors for the development of asthma and allergies have been proposed; although genetics are a major factor, the subject's environment and lifestyle may also contribute maximally to the disease. The role of diet has recently been investigated and recognized as a potential risk factor. It has been suggested that the rise in asthma prevalence may partly reflect changes in the population susceptibility resulting from alteration in diet, especially a fall in antioxidant intake, rather than increasing environmental toxicity...
March 2010: Allergy and Asthma Proceedings:
Najat Yahia, Alice Achkar, Abbass Abdallah, Sandra Rizk
BACKGROUND: In the past year Lebanon has been experiencing a nutritional transition in food choices from the typical Mediterranean diet to the fast food pattern. As a consequence, the dietary habits of young adults have been affected; thus, overweight and obesity are increasingly being observed among the young. The purpose of this study is to assess the prevalence of overweight and obesity on a sample of students from the Lebanese American University (in Beirut) and to examine their eating habits...
2008: Nutrition Journal
Rekia Belahsen, Mohamed Rguibi
BACKGROUND AND OBJECTIVES: In recent decades, the prevalence of non-communicable diseases (NCDs), such as obesity, diabetes and cardiovascular disorders has increased worldwide; the objective here is to describe the situation in southern Mediterranean countries. RESULTS: Data derived from surveys in the region countries showed that in 2002 more than 60% of all deaths in the southern Mediterranean region are attributed to NCDs. Cardiovascular diseases (CVD) caused from about 34...
December 2006: Public Health Nutrition
P Mayoral, C S Martinez-Salgado, J M Santiago, M V Rodriguez-Hernandez, M L García-Gomez, A Morales, J M López-Novoa, J F Macías-Nuñez
Mediterranean diet has been related to a low risk of coronary hearth disease. In the present study, we have evaluated the effect of substituting 120 g of meat by 120 g of acorn-fed Iberian ham (one of the meat components of the Mediterranean diet) on body weight, blood pressure (MAP), plasma lipids and oxidant-antioxidant equilibrium in 13 males and 8 females with an average age of 71. Study was performed in three periods: basal diet evaluations (BD1), ham diet for 6 weeks (HD), and basal diet again for 6 weeks (BD2)...
2003: Journal of Nutrition, Health & Aging
A De Lorenzo, A Alberti, A Andreoli, L Iacopino, P Serranò, G Perriello
BACKGROUND: A follow-up analysis of cohorts surveyed in the "Seven Countries Study" has provided increasing evidence of an association between diet and morbidity or mortality from coronary heart disease (CHD) and cancer. The effects of the "Mediterranean diet" on mortality is still evident in Italy, where food patterns differ significantly in different geographical areas. OBJECTIVE: To examine differences in food habits in Nicotera, one of the Italian rural areas of the Seven Countries Study, between 1960 and 1996...
June 2001: Diabetes, Nutrition & Metabolism
M B Katan, P L Zock, R P Mensink
Variable amounts of olive oil rather than hard fats were used in classic Mediterranean diets. We review the effects of replacing hard fats with olive oils or starchy foods on blood lipoprotein concentrations. The saturated fatty acids lauric, myristic, and palmitic acids raise both low-density lipoprotein (LDL) and high-density lipoprotein (HDL) somewhat compared with oleic acid. If any fat is replaced by carbohydrates, fasting triglyceride values rise and HDL concentrations fall; effects on LDL depend on the type of fat that is being replaced...
June 1995: American Journal of Clinical Nutrition
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