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Arturo Giordano - One of the best experts on this subject based on the ideXlab platform.
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Beneficial impact on cardiovascular Risk Profile of water buffalo meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, Patrizia Guarini, P Ferrari, B Schiavone, Giuseppe Biondi-zoccai, Arturo GiordanoAbstract:Background/Objectives: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular Risk Profile with an observational longitudinal study. Subjects/Methods: Several important cardiovascular Risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. Results: Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600±107 g per week ( P
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beneficial impact on cardiovascular Risk Profile of water buffalo meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, Patrizia Guarini, P Ferrari, Giuseppe Biondizoccai, B Schiavone, Arturo GiordanoAbstract:BACKGROUND/OBJECTIVES: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular Risk Profile with an observational longitudinal study. SUBJECTS/METHODS: Several important cardiovascular Risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. RESULTS: Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600+/-107 g per week (P<0.001), with ensuing reductions in cow meat consumption from 504+/-104 to 4+/-28 (P<0.001). At the end of the study, recent consumers of water buffalo meat showed a significant decrease in total cholesterol and triglycerides levels, lower pulse wave velocity, as well as a more blunted response to oxidative stress from baseline to follow-up in comparison with subjects who had never consumed water buffalo meat (all P<0.05). CONCLUSIONS: Consumption of buffalo meat seems to be associated with several beneficial effects on cardiovascular Risk Profile. Awaiting further randomized clinical trials, this study suggests that a larger consumption of water buffalo meat could confer significant cardiovascular benefits, while continuing to provide a substantial proportion of the recommended daily allowance of protein.
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Beneficial impact on cardiovascular Risk Profile of water buffalo meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, Patrizia Guarini, P Ferrari, B Schiavone, Giuseppe Biondi-zoccai, Arturo GiordanoAbstract:BACKGROUND/OBJECTIVES: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular Risk Profile with an observational longitudinal study. SUBJECTS/METHODS: Several important cardiovascular Risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. RESULTS: Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600+/-107 g per week (P
G Giordano - One of the best experts on this subject based on the ideXlab platform.
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Beneficial impact on cardiovascular Risk Profile of water buffalo meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, Patrizia Guarini, P Ferrari, B Schiavone, Giuseppe Biondi-zoccai, Arturo GiordanoAbstract:Background/Objectives: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular Risk Profile with an observational longitudinal study. Subjects/Methods: Several important cardiovascular Risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. Results: Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600±107 g per week ( P
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beneficial impact on cardiovascular Risk Profile of water buffalo meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, Patrizia Guarini, P Ferrari, Giuseppe Biondizoccai, B Schiavone, Arturo GiordanoAbstract:BACKGROUND/OBJECTIVES: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular Risk Profile with an observational longitudinal study. SUBJECTS/METHODS: Several important cardiovascular Risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. RESULTS: Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600+/-107 g per week (P<0.001), with ensuing reductions in cow meat consumption from 504+/-104 to 4+/-28 (P<0.001). At the end of the study, recent consumers of water buffalo meat showed a significant decrease in total cholesterol and triglycerides levels, lower pulse wave velocity, as well as a more blunted response to oxidative stress from baseline to follow-up in comparison with subjects who had never consumed water buffalo meat (all P<0.05). CONCLUSIONS: Consumption of buffalo meat seems to be associated with several beneficial effects on cardiovascular Risk Profile. Awaiting further randomized clinical trials, this study suggests that a larger consumption of water buffalo meat could confer significant cardiovascular benefits, while continuing to provide a substantial proportion of the recommended daily allowance of protein.
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Beneficial impact on cardiovascular Risk Profile of water buffalo meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, Patrizia Guarini, P Ferrari, B Schiavone, Giuseppe Biondi-zoccai, Arturo GiordanoAbstract:BACKGROUND/OBJECTIVES: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular Risk Profile with an observational longitudinal study. SUBJECTS/METHODS: Several important cardiovascular Risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. RESULTS: Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600+/-107 g per week (P
Charles Decarli - One of the best experts on this subject based on the ideXlab platform.
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stroke Risk Profile brain volume and cognitive function the framingham offspring study
Neurology, 2004Co-Authors: Sudha Seshadri, Ralph B Dagostino, Philip A Wolf, Alexa Beiser, Merrill F Elias, Rhoda Au, Carlos S Kase, Charles DecarliAbstract:Background: Mid-life stroke Risk factors have been related to late-life cognitive impairment. This association may result not only from clinical strokes but also from subclinical brain injury, such as a global atrophy demonstrable on quantitative brain MRI. Methods: The authors evaluated the community-based cohort of Framingham Offspring Study participants. A total of 1,841 subjects (mean age, 62 years; 857 men, 984 women) who underwent quantitative MRI and cognitive testing between 1999 and 2001 and were free of clinical stroke and dementia constituted our study sample. The authors used age- and sex-adjusted linear regression models to relate previous (1991 to 1995) and recent (1998 to 2001) Framingham Stroke Risk Profile (FSRP) scores to the total cerebral brain volume ratio (TCBVr) on follow-up MRI, and further to relate the TCBVr with education-adjusted scores on neuropsychological tests administered at the time of imaging. Results: There was an inverse association between FSRP scores and TCBVr. The TCBVr also showed a significant positive association with performance on tests of attention (Trails A), executive function (Trails B), and visuospatial function (visual reproduction, Hooper visual organization), but not with performance on tests of verbal memory or naming. Conclusions: The Framingham Stroke Risk Profile may identify subjects with smaller brains and poorer cognitive function among stroke- and dementia-free subjects, reinforcing the importance of managing stroke Risk factors.
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stroke Risk Profile predicts white matter hyperintensity volume the framingham study
Stroke, 2004Co-Authors: Thomas Jeerakathil, Ralph B Dagostino, Sudha Seshadri, Philip A Wolf, Alexa Beiser, Joseph M Massaro, Charles DecarliAbstract:Background and Purpose— Previous studies of cardiovascular Risk factors and white matter hyperintensity (WMH) on brain MRI have been limited by the failure to exclude symptomatic cerebrovascular disease and dementia or by the use of semiquantitative rather than quantitative methods to measure WMH volume (WMHV). We examined the relationship between Framingham Stroke Risk Profile (FSRP) and WMHV measured quantitatively in a stroke and dementia-free subset of the Framingham Offspring Cohort. Methods— Brain MRI was performed in 1814 members of the Framingham Offspring Cohort. Pixel-based quantitative measures of WMHV corrected for head size were obtained using a semiautomated algorithm. WMHV was not normally distributed and therefore was log-transformed (LWMHV). The FSRP and its component Risk factors measured a mean of 7.5 years before MRI were related to both continuous measures of LWMHV and to the presence of large volumes of LWMHV (LWMHV-large). All analyses were adjusted for age and sex. Results— FSRP wa...
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framingham stroke Risk Profile and lowered cognitive performance
Stroke, 2004Co-Authors: Merrill F Elias, Ralph B Dagostino, Sudha Seshadri, Alexa Beiser, Rhoda Au, Charles Decarli, Lisa Sullivan, Penelope K Elias, Philip A WolfAbstract:Background and Purpose— The primary objective of this work was to describe the relationships between 10-year Risk for stroke and multiple measures of cognitive performance for a large community-based sample of individuals who were free of clinical stroke and dementia at the time of Risk assessment. Methods— Participants were 1011 men and 1164 women from the Framingham Offspring Study. The Framingham Stroke Risk Profile was used to assess 10-year Risk of stroke. Using a cross-sectional design, we assessed 10-year Risk of stroke, the predictor variable, and cognitive performance, the outcome variable, at examination 7 of the Framingham Offspring Study. Multivariable linear regression models were used to relate 10-year Risk of stroke to cognitive tests measuring multiple domains of cognitive functioning. Results— With statistical adjustment for age, education, sex, and other correlates of both stroke and cognitive ability, an inverse association between increments in 10-year Risk of stroke and cognitive perf...
P Ferrari - One of the best experts on this subject based on the ideXlab platform.
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Beneficial impact on cardiovascular Risk Profile of water buffalo meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, Patrizia Guarini, P Ferrari, B Schiavone, Giuseppe Biondi-zoccai, Arturo GiordanoAbstract:Background/Objectives: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular Risk Profile with an observational longitudinal study. Subjects/Methods: Several important cardiovascular Risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. Results: Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600±107 g per week ( P
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beneficial impact on cardiovascular Risk Profile of water buffalo meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, Patrizia Guarini, P Ferrari, Giuseppe Biondizoccai, B Schiavone, Arturo GiordanoAbstract:BACKGROUND/OBJECTIVES: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular Risk Profile with an observational longitudinal study. SUBJECTS/METHODS: Several important cardiovascular Risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. RESULTS: Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600+/-107 g per week (P<0.001), with ensuing reductions in cow meat consumption from 504+/-104 to 4+/-28 (P<0.001). At the end of the study, recent consumers of water buffalo meat showed a significant decrease in total cholesterol and triglycerides levels, lower pulse wave velocity, as well as a more blunted response to oxidative stress from baseline to follow-up in comparison with subjects who had never consumed water buffalo meat (all P<0.05). CONCLUSIONS: Consumption of buffalo meat seems to be associated with several beneficial effects on cardiovascular Risk Profile. Awaiting further randomized clinical trials, this study suggests that a larger consumption of water buffalo meat could confer significant cardiovascular benefits, while continuing to provide a substantial proportion of the recommended daily allowance of protein.
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Beneficial impact on cardiovascular Risk Profile of water buffalo meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, Patrizia Guarini, P Ferrari, B Schiavone, Giuseppe Biondi-zoccai, Arturo GiordanoAbstract:BACKGROUND/OBJECTIVES: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular Risk Profile with an observational longitudinal study. SUBJECTS/METHODS: Several important cardiovascular Risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. RESULTS: Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600+/-107 g per week (P
B Schiavone - One of the best experts on this subject based on the ideXlab platform.
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Beneficial impact on cardiovascular Risk Profile of water buffalo meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, Patrizia Guarini, P Ferrari, B Schiavone, Giuseppe Biondi-zoccai, Arturo GiordanoAbstract:Background/Objectives: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular Risk Profile with an observational longitudinal study. Subjects/Methods: Several important cardiovascular Risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. Results: Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600±107 g per week ( P
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beneficial impact on cardiovascular Risk Profile of water buffalo meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, Patrizia Guarini, P Ferrari, Giuseppe Biondizoccai, B Schiavone, Arturo GiordanoAbstract:BACKGROUND/OBJECTIVES: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular Risk Profile with an observational longitudinal study. SUBJECTS/METHODS: Several important cardiovascular Risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. RESULTS: Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600+/-107 g per week (P<0.001), with ensuing reductions in cow meat consumption from 504+/-104 to 4+/-28 (P<0.001). At the end of the study, recent consumers of water buffalo meat showed a significant decrease in total cholesterol and triglycerides levels, lower pulse wave velocity, as well as a more blunted response to oxidative stress from baseline to follow-up in comparison with subjects who had never consumed water buffalo meat (all P<0.05). CONCLUSIONS: Consumption of buffalo meat seems to be associated with several beneficial effects on cardiovascular Risk Profile. Awaiting further randomized clinical trials, this study suggests that a larger consumption of water buffalo meat could confer significant cardiovascular benefits, while continuing to provide a substantial proportion of the recommended daily allowance of protein.
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Beneficial impact on cardiovascular Risk Profile of water buffalo meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, Patrizia Guarini, P Ferrari, B Schiavone, Giuseppe Biondi-zoccai, Arturo GiordanoAbstract:BACKGROUND/OBJECTIVES: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular Risk Profile with an observational longitudinal study. SUBJECTS/METHODS: Several important cardiovascular Risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. RESULTS: Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600+/-107 g per week (P
