000099741 001__ 99741
000099741 005__ 20230519145508.0
000099741 0247_ $$2doi$$a10.3390/nu13020633
000099741 0248_ $$2sideral$$a123240
000099741 037__ $$aART-2021-123240
000099741 041__ $$aeng
000099741 100__ $$0(orcid)0000-0003-0604-5042$$aMoreno-Franco, B.$$uUniversidad de Zaragoza
000099741 245__ $$aAssociation of cooking patterns with inflammatory and cardio-metabolic risk biomarkers
000099741 260__ $$c2021
000099741 5060_ $$aAccess copy available to the general public$$fUnrestricted
000099741 5203_ $$aDiet has been clearly associated with cardiovascular disease, but few studies focus on the influence of cooking and food preservation methods on health. The aim of this study was to describe cooking and food preservation patterns, as well as to examine their association with inflammatory and cardio-metabolic biomarkers in the Spanish adult population. A cross-sectional study of 10, 010 individuals, representative of the Spanish population, aged 18 years or over was performed using data from the ENRICA study. Food consumption data were collected through a face-to-face dietary history. Cooking and food preservation patterns were identified by factor analysis with varimax rotation. Linear regression models adjusted for main confounders were built. Four cooking and food preservation patterns were identified. The Spanish traditional pattern (positively correlated with boiling and sautéing, brining, and light frying) tends to be cardio-metabolically beneficial (with a reduction in C-reactive protein (-7.69%)), except for high density lipoprotein cholesterol (HDL-c), insulin levels, and anthropometrics. The health-conscious pattern (negatively correlated with battering, frying, and stewing) tends to improve renal function (with a reduction in urine albumin (-9.60%) and the urine albumin/creatinine ratio (-4.82%)). The youth-style pattern (positively correlated with soft drinks and distilled alcoholic drinks and negatively with raw food consumption) tends to be associated with good cardio-metabolic health except, for lower HDL-c (-6.12%), higher insulin (+6.35%), and higher urine albumin (+27.8%) levels. The social business pattern (positively correlated with the consumption of fermented alcoholic drinks, food cured with salt or smoke, and cured cheese) tends to be detrimental for the lipid profile (except HDL-c), renal function (urine albumin +8.04%), diastolic blood pressure (+2.48%), and anthropometrics. Cooking and food preservation patterns showed a relationship with inflammatory and cardio-metabolic health biomarkers. The Spanish traditional pattern and the health-conscious pattern were associated with beneficial effects on health and should be promoted. The youth-style pattern calls attention to some concerns, and the social business pattern was the most detrimental one. These findings support the influence of cooking and preservation patterns on health.
000099741 536__ $$9info:eu-repo/grantAgreement/ES/ISCIII/CIBERESP$$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$$9info:eu-repo/grantAgreement/ES/ISCIII-FEDER-FSE/FIS/20-144
000099741 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000099741 590__ $$a6.706$$b2021
000099741 592__ $$a1.287$$b2021
000099741 594__ $$a7.9$$b2021
000099741 591__ $$aNUTRITION & DIETETICS$$b15 / 90 = 0.167$$c2021$$dQ1$$eT1
000099741 593__ $$aNutrition and Dietetics$$c2021$$dQ1
000099741 593__ $$aFood Science$$c2021$$dQ1
000099741 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000099741 700__ $$aRodríguez-Ayala, M.
000099741 700__ $$aDonat-Vargas, C.
000099741 700__ $$aSandoval-Insausti, H.
000099741 700__ $$aRey-García, J.
000099741 700__ $$aLopez-Garcia, E.
000099741 700__ $$aBanegas, J.R.
000099741 700__ $$aRodríguez-Artalejo, F.
000099741 700__ $$aGuallar-Castillón, P.
000099741 7102_ $$11011$$2615$$aUniversidad de Zaragoza$$bDpto. Microb.Ped.Radio.Sal.Pú.$$cÁrea Medic.Prevent.Salud Públ.
000099741 773__ $$g13, 2 (2021), 633 [14 pp]$$pNutrients$$tNutrients$$x2072-6643
000099741 8564_ $$s255151$$uhttps://zaguan.unizar.es/record/99741/files/texto_completo.pdf$$yVersión publicada
000099741 8564_ $$s2795570$$uhttps://zaguan.unizar.es/record/99741/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000099741 909CO $$ooai:zaguan.unizar.es:99741$$particulos$$pdriver
000099741 951__ $$a2023-05-18-15:07:53
000099741 980__ $$aARTICLE