Health impact of Mediterranean diets in food at work

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dc.contributor.authorLeighton, Federico
dc.contributor.authorPolic, Gianna
dc.contributor.authorStrobel, Pablo
dc.contributor.authorPerez, Druso
dc.contributor.authorMartinez, Carlos
dc.contributor.authorVasquez, Luis
dc.contributor.authorCastillo, Oscar
dc.contributor.authorVillarroel, Luis
dc.contributor.authorEcheverria, Guadalupe
dc.contributor.authorUrquiaga, Ines
dc.contributor.authorMezzano, Diego
dc.contributor.authorRozowski, Jaime
dc.date.accessioned2024-01-10T13:13:25Z
dc.date.available2024-01-10T13:13:25Z
dc.date.issued2009
dc.description.abstractObjective: To evaluate the feasibility of diet mediterranisation, in a food-at-work context, and its consequence on metabolic syndrome in a mid-age unselected healthy male Population group.
dc.description.abstractDesign: One-year longitudinal intervention Study. Physical exercise was not modified.
dc.description.abstractSetting: All workers of the Santiago division of 'Maestranza Diesel', a metal-mechanic company servicing the mining industry, were invited to participate. Subjects: Initially, 145 workers of a total of 171, of average age 39 years, accepted to participate (sixteen women and 129 men). A Subgroup of ninety-six men fully completed the controls programmed for the intervention study. Losses from the original group correspond to missing one control (sixteen), leaving the company (eleven) or blood sampling discomfort (six). The women and sixteen male workers, hired post Study initiation, did participate but were excluded from this 12-month analysis.
dc.description.abstractResults: Diet mediterranisation was successful, reflected in the daily food consumption at the canteen and the evolution of the Mediterranean diet score (MDS) from 4.8 +/- 1.4 to 7.4 +/- 1.5 (limits 0-14). Some metabolic syndrome components showed statistically significant improvement and also statistically significant correlation with the MDS: waist circumference, HDL-cholesterol, systolic and diastolic blood pressure. After 12 months, the reversion rate for metabolic syndrome was 48% (12/23) with an incidence rate of 4.1 % for new cases (3/73). in total, metabolic syndrome decreased from 24.0% to 15.6% (23/96 to 15/96) (P= 0.029).
dc.description.abstractConclusions: Diet mediterranisation is feasible in a food-at-work intervention, affecting lunch consumption at the workers canteen and overall consumption evaluated with MDS, together with a significant reduction in metabolic syndrome.
dc.fechaingreso.objetodigital2024-04-25
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1017/S1368980009990486
dc.identifier.issn1368-9800
dc.identifier.pubmedidMEDLINE:19689833
dc.identifier.urihttps://doi.org/10.1017/S1368980009990486
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78302
dc.identifier.wosidWOS:000269873300009
dc.information.autorucMedicina;Castillo, O.;S/I;1000391
dc.information.autorucCiencias Biológicas;Echeverría, G.;S/I;9504
dc.information.autorucMedicina;Leighton Federico;S/I;99455
dc.information.autorucMedicina;Martínez, C.;S/I;117060
dc.information.autorucMedicina;Mezzano D;S/I;99455
dc.information.autorucMedicina;Polic, G.;S/I;134344
dc.information.autorucCiencias Biológicas;Pérez, D.;S/I;6387
dc.information.autorucMedicina;Rozowski J;S/I;98948
dc.information.autorucCiencias Biológicas;Strobel, P.;S/I;104074
dc.information.autorucCiencias Biológicas;Urquiaga, I;S/I;53710
dc.information.autorucMedicina;Vasquéz, L.;S/I;159620
dc.information.autorucMatemática;Villarroel, L.;S/I;77182
dc.issue.numero9A
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final1643
dc.pagina.inicio1635
dc.publisherCAMBRIDGE UNIV PRESS
dc.relation.ispartof7th International Congress of the Mediteranean Diet, MAR 11-12, 2008, Barcelona, SPAIN
dc.revistaPUBLIC HEALTH NUTRITION
dc.rightsacceso restringido
dc.subjectMediterranean diet
dc.subjectFood at work
dc.subjectMetabolic syndrome
dc.subjectMediterranean diet score
dc.subjectDietary intervention
dc.subjectBlood pressure
dc.subjectCARDIOVASCULAR RISK-FACTORS
dc.subjectREDUCE BLOOD-PRESSURE
dc.subjectMETABOLIC SYNDROME
dc.subjectFISH-OIL
dc.subjectRANDOMIZED-TRIAL
dc.subjectFATTY-ACIDS
dc.subjectADHERENCE
dc.subjectWINE
dc.subjectSURVIVAL
dc.subjectDISEASE
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleHealth impact of Mediterranean diets in food at work
dc.typeartículo
dc.volumen12
sipa.codpersvinculados1000391
sipa.codpersvinculados9504
sipa.codpersvinculados99455
sipa.codpersvinculados117060
sipa.codpersvinculados99455
sipa.codpersvinculados134344
sipa.codpersvinculados6387
sipa.codpersvinculados98948
sipa.codpersvinculados104074
sipa.codpersvinculados53710
sipa.codpersvinculados159620
sipa.codpersvinculados77182
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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