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

Authors :
Álvaro Hernáez
Camille Lassale
Sara Castro-Barquero
Nancy Babio
Emilio Ros
Olga Castañer
Anna Tresserra-Rimbau
Xavier Pintó
Miguel Ángel Martínez-González
Dolores Corella
Jordi Salas-Salvadó
Ángel M. Alonso-Gómez
José Lapetra
Miquel Fiol
Enrique Gómez-Gracia
Lluis Serra-Majem
Emilio Sacanella
Ana García-Arellano
José V. Sorlí
Andrés Díaz-López
Montserrat Cofán
Ramón Estruch
Source :
Foods, Vol 10, Iss 6, p 1268 (2021)
Publication Year :
2021
Publisher :
MDPI AG, 2021.

Abstract

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 (>11 × 109 leukocytes/L), mild leukopenia (9 leukocytes/L), or severe leukopenia (9 leukocytes/L) in individuals without the condition at baseline (n = 3190, n = 2925, and n = 3190, respectively). We also examined whether MedDiet modified the association between leukocyte count alterations and all-cause mortality. Both MedDiet interventions were associated with a lower risk of developing leukopenia (incidence rates: 5.06% in control diet, 3.29% in MedDiet groups combined; hazard ratio [95% confidence interval]: 0.54 [0.36–0.80]) and severe leukopenia (incidence rates: 1.26% in control diet, 0.46% in MedDiet groups combined; hazard ratio: 0.25 [0.10–0.60]). High cumulative adherence to a MedDiet was linked to lower risk of leukocytosis (incidence rates: 2.08% in quartile 1, 0.65% in quartile 4; HRQ4-Q1: 0.29 [0.085–0.99]) and attenuated the association between leukopenia and all-cause mortality (P-interaction = 0.032). In brief, MedDiet decreased the incidence of white blood cell count-related alterations in high cardiovascular risk individuals.

Details

Language :
English
ISSN :
23048158
Volume :
10
Issue :
6
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.63f85cdfbd41658e509ec8388df346
Document Type :
article
Full Text :
https://doi.org/10.3390/foods10061268