Fermented dairy products, diet quality, and cardio-metabolic profile of a Mediterranean cohort at high cardiovascular risk.

@article{MenaSnchez2018FermentedDP,
  title={Fermented dairy products, diet quality, and cardio-metabolic profile of a Mediterranean cohort at high cardiovascular risk.},
  author={G. Mena-S{\'a}nchez and N. Babio and M. Mart{\'i}nez-Gonz{\'a}lez and D. Corella and H. Schr{\"o}der and J. Vioque and D. Romaguera and J. Mart{\'i}nez and J. L{\'o}pez-Miranda and R. Estruch and J. W{\"a}rnberg and A. Bueno-Cavanillas and L. Serra-Majem and J. Tur and F. Ar{\'o}s and F. Tinahones and V. M. S{\'a}nchez and J. Lapetra and X. Pint{\'o} and J. Vidal and C. V{\'a}zquez and J. Ordovas and M. Delgado-Rodr{\'i}guez and P. Mat{\'i}a-Mart{\'i}n and J. Basora and P. Buil-Cosiales and R. Fern{\'a}ndez-Carri{\'o}n and M. Fit{\'o} and J. Salas-Salvad{\'o}},
  journal={Nutrition, metabolism, and cardiovascular diseases : NMCD},
  year={2018},
  volume={28 10},
  pages={
          1002-1011
        }
}
BACKGROUND AND AIMS Fermented dairy products have been associated with a better diet quality and cardio-metabolic profile. However, in Mediterranean populations, these associations have not been well characterized. The aim of this study was to assess the diet quality and the associations between the consumption of total fermented dairy products and their subtypes and the prevalence of Metabolic Syndrome (MetS) components in a Mediterranean population at high cardiovascular risk. METHODS AND… Expand
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