{"id":42647,"date":"2009-01-01T00:00:00","date_gmt":"2018-12-04T01:53:20","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/validation-of-the-meddietscore-via-the-determination-of-plasma\/"},"modified":"2018-12-04T02:53:20","modified_gmt":"2018-12-04T01:53:20","slug":"validation-of-the-meddietscore-via-the-determination-of-plasma","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/validation-of-the-meddietscore-via-the-determination-of-plasma\/","title":{"rendered":"Validation of the meddietscore via the determination of plasma fatty acids."},"content":{"rendered":"<p>Abstract<br \/>\nBACKGROUND: The purpose of the present work was to validate the MedDietScore by means of plasma fatty acid levels. Methods: The study sample consisted of 189 men (44+\/-13 years old) and 185 women (40+\/-15 years old), randomly selected from the ATTICA study database. All participants completed a food frequency questionnaire (the <span class='tooltipsall tooltip_post_id_80438 classtoolTips80438'>EPIC<\/span>-Greek FFQ), and a modified version of the MedDietScore (using weights) was then calculated to evaluate the level of adherence to the Mediterranean diet. Plasma and dietary fatty acids were measured. RESULTS: Correlation analysis revealed a strong positive relationship between the MedDietScore, monounsaturated fatty acids (P &lt;0.001), monounsaturated fatty acids to saturated fatty acids (P &lt;0.001), docosahexaenoic acid (22:6 n-3) (P &lt;0.05) and n-3 fatty acids (P &lt;0.001), and inverse correlations between the diet score and polyunsaturated fatty acids (comprised of the sum of n-3 and n-6 fatty acids) (P &lt;0.001), saturated fatty acids (P &lt;0.01), and total n-6 fatty acids (P &lt;0.001). The effect size of the relationships between the weighted-MedDietScore and fatty acids was better than the relationships with the initial version of the diet score. CONCLUSIONS: Our findings suggest that the modified MedDietScore is a valid measure of various plasma fatty acids, and may prove a useful tool in assessing diet quality of adults.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-42647","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Department of Nutrition Science-Dietetics, Harokopio University, Athens, Greece. d.b.panagiotakos@usa.net","annee":"2009","mois":"0","numero":"60:suppl5","page":"168-80","auteurs":[{"ID":42646,"post_author":"0","post_date":"2018-12-04 02:53:19","post_date_gmt":"2018-12-04 01:53:19","post_content":"","post_title":"N Kalogeropoulos","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"n-kalogeropoulos","to_ping":"","pinged":"","post_modified":"2018-12-04 02:53:19","post_modified_gmt":"2018-12-04 01:53:19","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/n-kalogeropoulos\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":18491,"post_author":"0","post_date":"2018-12-03 20:07:55","post_date_gmt":"2018-12-03 19:07:55","post_content":"","post_title":"Christos Pitsavos","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"christos-pitsavos","to_ping":"","pinged":"","post_modified":"2018-12-03 20:07:55","post_modified_gmt":"2018-12-03 19:07:55","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/christos-pitsavos\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":26202,"post_author":"0","post_date":"2018-12-03 22:34:37","post_date_gmt":"2018-12-03 21:34:37","post_content":"","post_title":"D B Panagiotakos","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"d-b-panagiotakos","to_ping":"","pinged":"","post_modified":"2018-12-03 22:34:37","post_modified_gmt":"2018-12-03 21:34:37","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/d-b-panagiotakos\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":34493,"post_author":"0","post_date":"2018-12-04 00:30:38","post_date_gmt":"2018-12-03 23:30:38","post_content":"","post_title":"INT J FOOD SCI NUTR","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"int-j-food-sci-nutr-2","to_ping":"","pinged":"","post_modified":"2018-12-04 00:30:38","post_modified_gmt":"2018-12-03 23:30:38","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/int-j-food-sci-nutr-2\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - 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