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Guasch-Ferre, Marta

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Guasch-Ferre

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Marta

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Guasch-Ferre, Marta
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    Dietary Polyphenols, Mediterranean Diet, Prediabetes, and Type 2 Diabetes: A Narrative Review of the Evidence
    (Hindawi, 2017) Guasch-Ferre, Marta; Merino, Jordi; Sun, Qi; Fitó, Montse; Salas-Salvadó, Jordi
    Dietary polyphenols come mainly from plant-based foods including fruits, vegetables, whole grains, coffee, tea, and nuts. Polyphenols may influence glycemia and type 2 diabetes (T2D) through different mechanisms, such as promoting the uptake of glucose in tissues, and therefore improving insulin sensitivity. This review aims to summarize the evidence from clinical trials and observational prospective studies linking dietary polyphenols to prediabetes and T2D, with a focus on polyphenol-rich foods characteristic of the Mediterranean diet. We aimed to describe the metabolic biomarkers related to polyphenol intake and genotype-polyphenol interactions modulating the effects on T2D. Intakes of polyphenols, especially flavan-3-ols, and their food sources have demonstrated beneficial effects on insulin resistance and other cardiometabolic risk factors. Several prospective studies have shown inverse associations between polyphenol intake and T2D. The Mediterranean diet and its key components, olive oil, nuts, and red wine, have been inversely associated with insulin resistance and T2D. To some extent, these associations may be attributed to the high amount of polyphenols and bioactive compounds in typical foods conforming this traditional dietary pattern. Few studies have suggested that genetic predisposition can modulate the relationship between polyphenols and T2D risk. In conclusion, the intake of polyphenols may be beneficial for both insulin resistance and T2D risk.
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    Integration of epidemiological and blood biomarker analysis links heme iron intake to increased type 2 diabetes risk
    (Springer Science and Business Media LLC, 2024-08-13) Wang, Fenglei; Glenn, Andrea; Tessier, Anne-Julie; Mei, Zhendong; Haslam, Danielle; Guasch-Ferre, Marta; Tobias, Deirdre K.; Eliassen, A; Manson, JoAnn; Clish, Clary; Lee, Kyu Ha; Rimm, Eric; Wang, Dong D.; Sun, Qi; Liang, Liming; Willett, Walter C.; Hu, Frank B.; willet, walter
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    Dietary Magnesium and Cardiovascular Disease: A Review with Emphasis in Epidemiological Studies
    (MDPI, 2018) Rosique-Esteban, Nuria; Guasch-Ferre, Marta; Hernández-Alonso, Pablo; Salas-Salvadó, Jordi
    Magnesium (Mg) is an essential dietary element for humans involved in key biological processes. A growing body of evidence from epidemiological studies, randomized controlled trials (RCTs) and meta-analyses have indicated inverse associations between Mg intake and cardiovascular diseases (CVD). The present review aims to summarize recent scientific evidence on the topic, with a focus on data from epidemiological studies assessing the associations between Mg intake and major cardiovascular (CV) risk factors and CVD. We also aimed to review current literature on circulating Mg and CVD, as well as potential biological processes underlying these observations. We concluded that high Mg intake is associated with lower risk of major CV risk factors (mainly metabolic syndrome, diabetes and hypertension), stroke and total CVD. Higher levels of circulating Mg are associated with lower risk of CVD, mainly ischemic heart disease and coronary heart disease. Further, RCTs and prospective studies would help to clarify whether Mg intake and Mg circulating levels may also protect against other CVDs and CVD death.