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dc.contributor.authorHernáez, Álvaro
dc.contributor.authorLassale, Camille
dc.contributor.authorCastro-Barquero, Sara
dc.contributor.authorBabio, Nancy
dc.contributor.authorRos, Emilio
dc.contributor.authorCastañer, Olga
dc.contributor.authorTresserra-Rimbau, Anna
dc.contributor.authorPintó, Xavier
dc.contributor.authorMartínez-González, Miguel Ángel
dc.contributor.authorCorella, Dolores
dc.contributor.authorSalas-Salvadó, Jordi
dc.contributor.authorAlonso-Gómez, Ángel M
dc.contributor.authorLapetra, José
dc.contributor.authorFiol, Miquel
dc.contributor.authorGómez-Gracia, Enrique
dc.contributor.authorSerra-Majem, Lluis
dc.contributor.authorSacanella, Emilio
dc.contributor.authorGarcía-Arellano, Ana
dc.contributor.authorSorlí, José V
dc.contributor.authorDíaz-López, Andrés
dc.contributor.authorCofán, Montserrat
dc.contributor.authorEstruch, Ramón
dc.date.accessioned2024-02-19T15:28:35Z
dc.date.available2024-02-19T15:28:35Z
dc.date.issued2021-06-02
dc.identifier.issn2304-8158
dc.identifier.otherhttp://hdl.handle.net/10668/18074
dc.identifier.urihttp://hdl.handle.net/20.500.12105/18364
dc.description.abstractWe 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 (11 × 109 leukocytes/L), mild leukopenia (
dc.language.isoeng
dc.type.hasVersionVoR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectMediterranean diet
dc.subjectleukocytosis
dc.subjectleukopenia
dc.subjectprevention
dc.subjectrandomized controlled trial
dc.subjectwhite blood cell count
dc.titleMediterranean Diet and White Blood Cell Count-A Randomized Controlled Trial.
dc.typeresearch article
dc.rights.licenseAttribution 4.0 International*
dc.identifier.pubmedID34199545es_ES
dc.format.volume10es_ES
dc.format.number6es_ES
dc.identifier.doi10.3390/foods10061268
dc.identifier.journalFoods (Basel, Switzerland)es_ES
dc.rights.accessRightsopen accesses_ES


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Attribution 4.0 International
This item is licensed under a: Attribution 4.0 International