{"id":43058,"date":"2020-07-20T02:30:43","date_gmt":"2020-07-20T00:30:43","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=43058"},"modified":"2020-07-20T13:03:18","modified_gmt":"2020-07-20T11:03:18","slug":"43058","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=43058","title":{"rendered":"\u00c1rea de conocimiento: Naturopat\u00eda Experimental: Sustancias Bioactivas: \u00abIngesta habitual de flavonoides en la dieta y riesgo de enfermedad de Parkinson\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-I_d1z7aWFWg\/XxV5iXJqjwI\/AAAAAAAAehs\/8aVgjEwQFSMKDETGktpKnPxVjjXsYxQVwCLcBGAsYHQ\/s1600\/Neurology.jpg\"><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-I_d1z7aWFWg\/XxV5iXJqjwI\/AAAAAAAAehs\/8aVgjEwQFSMKDETGktpKnPxVjjXsYxQVwCLcBGAsYHQ\/s1600\/Neurology.jpg\" border=\"0\" data-original-width=\"167\" data-original-height=\"220\" \/><\/a>Gao, X., Cassidy, A., Schwarzschild, M. A., Rimm, E. B., &amp; Ascherio, A. (2012).\u00a0<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC3320056\/\">Habitual intake of dietary flavonoids and risk of Parkinson disease<\/a>.\u00a0<i>Neurology,<\/i>\u00a078(15), 1138-1145.<\/p>\n<p>OBJETIVO: Examinar prospectivamente si una mayor ingesta de flavonoides totales y sus subclases (flavanonas, antocianinas, flavan-3-ols, flavonoles, flavonas y pol\u00edmeros) se asociaron con un menor riesgo de desarrollar enfermedad de Parkinson (EP).<\/p>\n<p>M\u00c9TODOS: En el an\u00e1lisis actual, incluimos 49,281 hombres en el Estudio de seguimiento de profesionales de la salud y 80,336 mujeres del Estudio de salud de las enfermeras. Tambi\u00e9n se examinaron cinco fuentes principales de alimentos ricos en flavonoides (t\u00e9, bayas, manzanas, vino tinto y jugo de naranja \/ naranja). La ingesta de flavonoides se evalu\u00f3 utilizando una base de datos actualizada de composici\u00f3n de alimentos y un cuestionario de frecuencia de alimentos validado.<\/p>\n<p>RESULTADOS: Identificamos 805 participantes (438 hombres y 367 mujeres) que desarrollaron EP durante 20 a 22 a\u00f1os de seguimiento. En los hombres, despu\u00e9s de ajustar por m\u00faltiples factores de confusi\u00f3n, los participantes en el quintil m\u00e1s alto de flavonoides totales ten\u00edan un riesgo de EP 40% m\u00e1s bajo que aquellos en el quintil m\u00e1s bajo (raz\u00f3n de riesgo [HR] = 0.60; intervalo de confianza del 95% 0.43, 0.83; tendencia p = 0.001). No se observ\u00f3 una relaci\u00f3n significativa en las mujeres ( tendencia p = 0.62) o en los an\u00e1lisis agrupados ( tendencia p = 0.23). En los an\u00e1lisis agrupados para las subclases, la ingesta de antocianinas y una rica fuente diet\u00e9tica, las bayas, se asoci\u00f3 significativamente con un menor riesgo de EP (HR comparando 2 quintiles de ingesta extrema fueron 0,76 para las antocianinas y 0,77 para las bayas, respectivamente; tendencia p &lt;0,02 para ambos).<\/p>\n<p>CONCLUSIONES: Nuestros hallazgos sugieren que la ingesta de algunos flavonoides puede reducir el riesgo de EP, particularmente en los hombres, pero no se puede excluir un efecto protector de otros componentes de los alimentos vegetales.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gao, X., Cassidy, A., Schwarzschild, M. A., Rimm, E. B., &amp; Ascherio, A. (2012).\u00a0Habitual intake of dietary flavonoids and risk of Parkinson disease.\u00a0Neurology,\u00a078(15), 1138-1145. OBJETIVO: Examinar prospectivamente si una mayor ingesta de flavonoides totales y sus subclases (flavanonas, antocianinas, flavan-3-ols, flavonoles, flavonas y pol\u00edmeros) se asociaron con un menor riesgo de desarrollar enfermedad de Parkinson [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-43058","post","type-post","status-publish","format-standard","hentry","category-sustancias-bioactivas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Naturopat\u00eda Experimental: Sustancias Bioactivas: &quot;Ingesta habitual de flavonoides en la dieta y riesgo de enfermedad de Parkinson&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=43058\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Naturopat\u00eda Experimental: Sustancias Bioactivas: &quot;Ingesta habitual de flavonoides en la dieta y riesgo de enfermedad de Parkinson&quot; -\" \/>\n<meta property=\"og:description\" content=\"Gao, X., Cassidy, A., Schwarzschild, M. A., Rimm, E. B., &amp; Ascherio, A. (2012).\u00a0Habitual intake of dietary flavonoids and risk of Parkinson disease.\u00a0Neurology,\u00a078(15), 1138-1145. OBJETIVO: Examinar prospectivamente si una mayor ingesta de flavonoides totales y sus subclases (flavanonas, antocianinas, flavan-3-ols, flavonoles, flavonas y pol\u00edmeros) se asociaron con un menor riesgo de desarrollar enfermedad de Parkinson [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/rina.naturopatiadigital.eu\/?p=43058\" \/>\n<meta property=\"article:published_time\" content=\"2020-07-20T00:30:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-07-20T11:03:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/1.bp.blogspot.com\/-I_d1z7aWFWg\/XxV5iXJqjwI\/AAAAAAAAehs\/8aVgjEwQFSMKDETGktpKnPxVjjXsYxQVwCLcBGAsYHQ\/s1600\/Neurology.jpg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" 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