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The latest news from the OHIS
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Dear Colleagues and Friends,
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The cardiovascular benefits of the Mediterranean diet, abundant in minimally processed plant-based foods, rich in monounsaturated fat from olive oil, but lower in saturated fat, meat and dairy, have been consistently reported.
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Recent evidence from a new cross-sectional analysis within the PREDIMED-Plus study showed that better adherence to a Mediterranean dietary pattern showed significant inverse associations with cardiovascular risk factors among women, and improved lipid profiles and adiposity measures, specifically, lower average triglyceride levels, body mass index, and waist circumference. In line with these results, the intake of extra-virgin olive oil, studied as a functional food, decreased the inflammatory markers and improved gastrointestinal symptoms in ulcerative colitis patients.
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Non-alcoholic fatty liver disease (NAFLD) has become a leading cause of liver disease worldwide. Lifestyle interventions remain the primary therapy, emphasizing nutrition and physical activity for weight loss as the ultimate goal. Given the need for optimal nutritional approaches to treat NAFLD, researchers from the University of Michigan performed a systematic review to evaluate different nutritional patterns on hepatic, metabolic, and weight-loss endpoints. Most data supported Mediterranean diet-based interventions, although further randomized trials are warranted.
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Other chronic diseases recently examined include head and neck cancers. In a population-based case-control study, researchers suggested the Mediterranean diet can be used to study the association between diet and head and neck cancers. Furthermore, the results found poor diet quality elevates head and neck cancer incidence, particularly among alcohol users.
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Dietary guidelines play an essential role in setting standards for nutrition policies, promoting overall health and delaying the onset of preventable chronic diseases. Adherence to the Spanish dietary guidelines was recently assessed using Spain’s national food and hydration pyramids. The score was computed based on the ratio of consumed to recommended daily servings of grains, fruits, vegetables, dairy, protein-rich foods, olive oil, red and processed meat, sweets, salty snacks and spreadable fats, fermented alcoholic beverages and water. The highest level of adherence to the Spanish dietary guidelines food pyramid was modestly associated with a reduced risk of overweight/obesity in the Seguimiento Universidad de Navarra (SUN) cohort study.
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Thanks!
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