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oai:recercat.cat:2445/1762302026-02-14T10:49:16Zcom_2072_1057col_2072_478798col_2072_478858col_2072_478916col_2072_478917col_2072_478921

00925njm 22002777a 4500 dc Bibiloni, Maria del Mar author Julibert, Alicia author Bouzas, Cristina author Martínez-González, Miguel Ángel, 1957- author Corella Piquer, Dolores author Salas Salvadó, Jordi author Zomeño Fajardo, María Dolores author Vioque, Jesús author Romaguera, Dora author Martínez, J. Alfredo, 1957- author Wärnberg, Julia author López Miranda, José author Estruch Riba, Ramon author Bueno Cavanillas, Aurora author Arós, Fernando author Tinahones, Francisco J. author Serra Majem, Lluís author Martín Sánchez, Vicente author Lapetra, José author Vázquez, Clotilde author Pintó Sala, Xavier author Vidal i Cortada, Josep author Daimiel, Lidia author Delgado Rodríguez, Miguel author Matía Martín, Pilar author Ros Rahola, Emilio author Fernández Carrión, Rebeca author García Ríos, Antonio author Zulet, M. Angeles author Orozco Beltrán, Domingo author Schröder, Helmut, 1958- author Fitó Colomer, Montserrat author Bulló, Mònica author Basora, Josep author Cenoz, Juan Carlos author Díez Espino, Javier author Toledo Atucha, Estefanía author Tur, Josep Antoni author 2021-04-14T15:19:33Z 2021-04-14T15:19:33Z 2019-03-30 2021-04-14T15:19:34Z Background: Nut consumption has been associated with improved nutrient adequacy and diet quality in healthy adult populations but this association has never been explored in individuals at high cardiovascular risk. Objective: to assess the associations between consumption of nuts and nutrient adequacy and diet quality in a Mediterranean population at high cardiovascular risk. Design: baseline assessment of nutritional adequacy in participants (n = 6060, men and women, with ages 55⁻75 years old, with overweight/obesity and metabolic syndrome) in the PREDIMED-PLUS primary cardiovascular prevention randomized trial. Methods: nut intake was assessed using a validated food frequency questionnaire. Participants who reported consuming zero quantity of nuts were classified as 'non-nut consumers'. 'Nut consumers' were participants who reported consuming any quantity of nuts. Nineteen micronutrients were examined (vitamins B1, B2, B3, B6, B12, A, C, D, E and folic acid; Ca, K, P, Mg, Fe, Se, Cr, Zn, and iodine). The proportion of micronutrient inadequacy was estimated using the estimated average requirements (EAR) or adequate intake (AI) cut-points. Diet quality was also assessed using a 17-item Mediterranean dietary questionnaire (Mediterranean diet score, MDS), a carbohydrate quality index (CQI) and a fat quality index (FQI). Results: eighty-two percent of participants were nut consumers (median of nut consumption 12.6 g/day; interquartile range: 6.0⁻25.2). Nut consumers were less likely to be below the EAR for vitamins A, B1, B2, B6, C, D, E, folic acid, and Ca, Mg, Se and Zn than non-nut consumers. Nut consumers were also more likely to be above the AI for K and Cr than non-nut consumers. Nut consumers had lower prevalence of inadequate micronutrient intakes, but also higher CQI, higher FQI, and better scores of adherence to the Mediterranean diet (Mediterranean diet score, MDS). Conclusions: nut consumers had better nutrient adequacy, diet quality, and adherence to the MedDiet than those non-nut consumers. Malalties cardiovasculars Cuina (Nous) Cuina mediterrània Cardiovascular diseases Cooking (Nuts) Mediterranean cooking Nut Consumptions as a Marker of Higher Diet Quality in a Mediterranean Population at High Cardiovascular Risk