6533b838fe1ef96bd12a48b6

RESEARCH PRODUCT

Mediterranean Diet and White Blood Cell Count—A Randomized Controlled Trial

José V SorlíJosé V. SorlíAnna Tresserra-rimbauMontserrat CofánMontserrat CofánJordi Salas-salvadóEmilio RosEmilio RosMiguel ÁNgel Martínez-gonzálezMiguel ÁNgel Martínez-gonzálezMiguel ÁNgel Martínez-gonzálezSara Castro-barqueroSara Castro-barqueroLluis Serra-majemLluis Serra-majemOlga CastañerAna García-arellanoAna García-arellanoÁNgel M. Alonso-gómezÁNgel M. Alonso-gómezMiquel FiolAndrés Díaz-lópezRamon EstruchDolores CorellaDolores CorellaJosé LapetraXavier PintóCamille LassaleÁLvaro HernáezEnrique Gómez-graciaEmilio SacanellaNancy Babio

subject

medicine.medical_specialtyHealth (social science)Mediterranean dietPlant ScienceTP1-1185030204 cardiovascular system & hematologyLower riskHealth Professions (miscellaneous)MicrobiologyGastroenterologyArticle03 medical and health sciences0302 clinical medicineMediterranean cookingpreventionWhite blood cellInternal medicineMediterranean dietCuina mediterràniamedicineLeukocytosisLeucocytes030304 developmental biology0303 health sciencesLeukopeniaLeucòcitsbusiness.industryIncidence (epidemiology)leukopeniaChemical technologyHazard ratioHematologic diseasesmedicine.anatomical_structureleukocytosisMalalties hematològiquesrandomized controlled trialPopulation studymedicine.symptombusinessFood Sciencewhite blood cell count

description

We aimed to assess the effects of the antioxidant-rich Mediterranean diet (MedDiet) on white blood cell count. Our study population included participants in the PREvención con DIeta MEDiterránea study (average age 67 years old, 58% women, high cardiovascular risk). We assessed whether a MedDiet intervention enriched in extra-virgin olive oil or nuts, versus a low-fat control diet, modified the incidence of leukocytosis (&gt

yearjournalcountryeditionlanguage
2021-06-02Foods
10.3390/foods10061268https://www.mdpi.com/2304-8158/10/6/1268