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Revista médica de Chile

versión impresa ISSN 0034-9887

Resumen

VALENTINO, Giovanna et al. Five o'clock tea and the risk of metabolic syndrome. Rev. méd. Chile [online]. 2019, vol.147, n.6, pp.693-702. ISSN 0034-9887.  http://dx.doi.org/10.4067/S0034-98872019000600693.

Background:

Seventy four percent of Chileans replaced the traditional dinner for the consumption of “five o'clock tea” (5CT), a mealtime that includes bread and is simliar to western breakfast. The latter favors the intake of unhealthy foods.

Aim:

To study whether the consumption of “5CT”, instead of dinner, could be a risk factor for the development of metabolic syndrome (MetSyn).

Material and Methods:

Anthropometric parameters, mean blood pressure, lipid profile, thyroid stimulating hormone and fasting glucose were measured in 489 subjects aged 39 ± 12 years (33% women) who attended a primary cardiovascular prevention (CV) program. A 24-hour recall and usual meal times were registered during a dietary interview. To determine the association between the consumption of “5CT” or dinner and the probability of presenting two or more components of MetSyn, we built an odds proportional model adjusted by age and sex. In addition, severity for MetSyn was calculated.

Results:

Nineteen percent of participants had MetSyn and 39%, two or more MetSyn components. Those who consumed “5CT” instead of dinner, had 54% more probability of having 2 or more MetSyn components (Odds ratio = 1.54, confidence intervals 1.032.32, p = 0.04). Participants who included processed carbohydrates in their last meal had a higher probability of having components of MetSyn. This probability decreased among participants who ate dinner with a low proportion of refined carbohydrates.

Conclusions:

Subjects who eat “5CT”, instead of dinner as the last meal, have a higher cardiometabolic risk and MetSyn severity.

Palabras clave : Bread; Dietary Carbohydrates; Meals; Metabolic Syndrome.

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