000151141 001__ 151141
000151141 005__ 20251017144607.0
000151141 0247_ $$2doi$$a10.3390/nu13093035
000151141 0248_ $$2sideral$$a125825
000151141 037__ $$aART-2021-125825
000151141 041__ $$aeng
000151141 100__ $$aHermenegildo-López Y.
000151141 245__ $$aA higher intake of energy at dinner is associated with incident metabolic syndrome: A prospective cohort study in older adults
000151141 260__ $$c2021
000151141 5060_ $$aAccess copy available to the general public$$fUnrestricted
000151141 5203_ $$aA higher energy intake (EI) at night has been associated with a higher risk of obesity, while a higher EI at lunch may protect against weight gain. This study examined the association between EI throughout the day and incident metabolic syndrome (MetS) among older adults. A cohort of 607 individuals aged = 60 free from MetS at baseline was followed from 2008–2010 until 2015. At baseline, habitual EI was assessed on six eating occasions: breakfast, mid-morning snack, lunch, afternoon snack, dinner, and snacking. MetS was defined according to the harmonized defi-nition. Statistical analyses were performed with logistic regression and adjusted for the main con-founders, including total EI, diet quality, and physical activity/sedentary behavior. During follow-up, 101 new MetS cases occurred. Compared to the lowest sex-specific quartile of EI at dinner, the OR (95% confidence interval) for incident MetS were: 1.71 (0.85–3.46) in the second, 1.70 (0.81–3.54) in the third, and 2.57 (1.14–5.79) in the fourth quartile (p-trend: 0.034). Elevated waist circumference and triglycerides were the MetS components that most contributed to this association. A higher EI at dinner was associated with a higher risk of MetS in older adults. Reducing EI at dinner might be a simple strategy to prevent MetS.
000151141 536__ $$9info:eu-repo/grantAgreement/ES/ISCIII-FEDER-FSE/FIS/PI17-1709$$9info:eu-repo/grantAgreement/ES/ISCIII-FEDER-FSE/FIS/19-319$$9info:eu-repo/grantAgreement/ES/ISCIII-FEDER-FSE/FIS/19-665$$9info:eu-repo/grantAgreement/ES/ISCIII-FEDER-FSE/FIS/20-00144
000151141 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000151141 590__ $$a6.706$$b2021
000151141 591__ $$aNUTRITION & DIETETICS$$b15 / 90 = 0.167$$c2021$$dQ1$$eT1
000151141 592__ $$a1.287$$b2021
000151141 593__ $$aNutrition and Dietetics$$c2021$$dQ1
000151141 593__ $$aFood Science$$c2021$$dQ1
000151141 594__ $$a7.9$$b2021
000151141 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000151141 700__ $$aDonat-Vargas C.
000151141 700__ $$aSandoval-Insausti H.
000151141 700__ $$0(orcid)0000-0003-0604-5042$$aMoreno-Franco B.$$uUniversidad de Zaragoza
000151141 700__ $$aRodríguez-Ayala M.
000151141 700__ $$aRey-García J.
000151141 700__ $$aBanegas J.R.
000151141 700__ $$aRodríguez-Artalejo F.
000151141 700__ $$aGuallar-Castillón P.
000151141 7102_ $$11011$$2615$$aUniversidad de Zaragoza$$bDpto. Microb.Ped.Radio.Sal.Pú.$$cÁrea Medic.Prevent.Salud Públ.
000151141 773__ $$g13, 9 (2021), 3035 [11 pp.]$$pNutrients$$tNutrients$$x2072-6643
000151141 8564_ $$s301310$$uhttps://zaguan.unizar.es/record/151141/files/texto_completo.pdf$$yVersión publicada
000151141 8564_ $$s2714343$$uhttps://zaguan.unizar.es/record/151141/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000151141 909CO $$ooai:zaguan.unizar.es:151141$$particulos$$pdriver
000151141 951__ $$a2025-10-17-14:15:44
000151141 980__ $$aARTICLE