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Rev. chil. nutr ; 41(4): 367-371, dic. 2014.
Article in Spanish | LILACS | ID: lil-734779

ABSTRACT

Vegetarian diets have been associated with a reduced mortality. Since a pure vegetarian diet might not be easily embraced by many individuals, consuming preferentially plant-based foods would be a more easily understood message. A pro-vegetarian food pattern (FP) emphasizing preference for plant-based foods might reduce all-cause mortality. In the PREDIMED cohort we followed 7,216 participants (57% women, mean age 67 years old) at high cardiovascular risk for a median of 4.8 years. Diet was assessed yearly through a validated 137-item semi-quantitative food-frequency questionnaire. Fruit, vegetables, nuts, cereals, legumes, olive oil and potatoes consumption were positively considered while animal fats, eggs, fish, dairy products and meat or meat products consumption were negatively considered. Energy-adjusted quintiles were used to assign points to build the Pro-vegetarian FP (range: 12 to 60 points). There were 323 deaths during follow-up (76 from cardiovascular disease, 130 from cancer, 117 for non-cancer, non-cardiovascular causes) and were confirmed by reviewing medical records and verification in the National Death Index. We observed that among omnivorous subjects at high cardiovascular risk, better conformity with a FP that emphasized plant-derived foods was associated with a reduced risk of all-cause mortality.


Las dietas vegetarianas se han asociado con una menor mortalidad. Dado que una dieta vegetariana pura no puede ser llevada a cabo fácilmente por la mayoría de personas, consumir alimentos preferentemente de origen vegetal sería un mensaje más moderado y asequible. Un patrón de dieta pro-vegetariana, con preferencia por los alimentos vegetales podría reducir la mortalidad total. En la cohorte PREDIMED seguimos a 7.216 participantes (57 % mujeres, edad media de 67 años) con alto riesgo cardiovascular durante una media de 4,8 años. Se valoró la dieta con un cuestionario de frecuencia de alimentos validado de 137 ítems que fue administrado al inicio del estudio y repetido anualmente. El consumo de frutas, verduras, frutos secos, cereales, legumbres, aceite de oliva y patatas se valoró positivamente y el consumo de grasas animales, huevos, pescado, lácteos y productos cárnicos se valoró negativamente. Se calcularon quintiles ajustados por energía (rango de 12 a 60 puntos). Hubo 323 muertes durante el seguimiento (76 por causas cardiovasculares y 130 por cáncer) confirmadas mediante la revisión de historias clínicas y por comprobación en el Índice Nacional de Defunciones. Se observó que entre individuos omnívoros con alto riesgo cardiovascular, el seguimiento de una dieta pro-vegetariana se asoció con un menor riesgo de mortalidad por cualquier causa.


Subject(s)
Humans , Diet, Vegetarian , Cardiovascular Diseases/prevention & control , Health , Mortality , Feeding Behavior , Risk
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