Alcohol and stimulants dietary pattern is associated with haptoglobin blood levels, among apparently healthy individuals
Abstract Studying dietary patterns and its relation to the development of various chronic diseases have received much interest during the past years, since they capture a holistic approach of true diet. Haptoglobin (Hp) has been associated with cardiovascular heart disease risk especially with acute...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Lampropoulos, Konstantinos M. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2013 |
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| Schlagwörter: |
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| Anmerkung: |
© Springer-Verlag Italia 2013 |
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| Übergeordnetes Werk: |
Enthalten in: Mediterranean journal of nutrition and metabolism - Birmingham, Ala. : IOS Press, 2008, 6(2013), 2 vom: 14. März, Seite 127-133 |
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| Übergeordnetes Werk: |
volume:6 ; year:2013 ; number:2 ; day:14 ; month:03 ; pages:127-133 |
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| DOI / URN: |
10.1007/s12349-013-0122-6 |
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| 520 | |a Abstract Studying dietary patterns and its relation to the development of various chronic diseases have received much interest during the past years, since they capture a holistic approach of true diet. Haptoglobin (Hp) has been associated with cardiovascular heart disease risk especially with acute myocardial infarction, coronary and peripheral artery disease, stroke, and heart failure. This study aimed to evaluate the relationship between dietary patterns and Hp blood levels among apparently healthy adults. During 2009, 490 volunteers (46 ± 16 years, 40 % male) were consecutively enrolled to the study (participation rate 85 %). Biochemical analyses were performed through established procedures, after 12 h fasting. Anthropometric, lifestyle and dietary characteristics were also recorded to account for potential confounders. Principal components analysis (PCA) was the data-driven technique to extract the dietary patterns. Pattern analysis revealed eight dietary patterns through the application of PCA; however, four of them were considered nutritionally important as they explained 35 % of total variance in food consumption (“Western diet”, “Mediterranean diet”, “Meat and bakery products” and “Alcohol and stimulants pattern”). The fourth pattern (alcohol and stimulants intake) has been characterised by intake of alcoholic drinks (wine, beer, and spirits) and stimulants (coffee and tea). Adherence to the latter pattern was associated with reduced Hp levels (b ± SE −5.9 ± 2.7, p = 0.03), adjusted for age, sex, body mass index, physical activity, and smoking habits. However, multi-adjusted analysis revealed that the individual effect of alcohol or stimulants on lowering Hp levels was not significant (p = 0.27 and p = 0.05, respectively). Moderate drinking of alcoholic drinks and stimulants seems to be associated with lower haptoglobin levels, suggesting another potential mechanism for the health benefits achieved through alcohol and stimulants drinking. | ||
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10.1007/s12349-013-0122-6 doi (DE-627)SPR024963631 (SPR)s12349-013-0122-6-e DE-627 ger DE-627 rakwb eng Lampropoulos, Konstantinos M. verfasserin aut Alcohol and stimulants dietary pattern is associated with haptoglobin blood levels, among apparently healthy individuals 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Italia 2013 Abstract Studying dietary patterns and its relation to the development of various chronic diseases have received much interest during the past years, since they capture a holistic approach of true diet. Haptoglobin (Hp) has been associated with cardiovascular heart disease risk especially with acute myocardial infarction, coronary and peripheral artery disease, stroke, and heart failure. This study aimed to evaluate the relationship between dietary patterns and Hp blood levels among apparently healthy adults. During 2009, 490 volunteers (46 ± 16 years, 40 % male) were consecutively enrolled to the study (participation rate 85 %). Biochemical analyses were performed through established procedures, after 12 h fasting. Anthropometric, lifestyle and dietary characteristics were also recorded to account for potential confounders. Principal components analysis (PCA) was the data-driven technique to extract the dietary patterns. Pattern analysis revealed eight dietary patterns through the application of PCA; however, four of them were considered nutritionally important as they explained 35 % of total variance in food consumption (“Western diet”, “Mediterranean diet”, “Meat and bakery products” and “Alcohol and stimulants pattern”). The fourth pattern (alcohol and stimulants intake) has been characterised by intake of alcoholic drinks (wine, beer, and spirits) and stimulants (coffee and tea). Adherence to the latter pattern was associated with reduced Hp levels (b ± SE −5.9 ± 2.7, p = 0.03), adjusted for age, sex, body mass index, physical activity, and smoking habits. However, multi-adjusted analysis revealed that the individual effect of alcohol or stimulants on lowering Hp levels was not significant (p = 0.27 and p = 0.05, respectively). Moderate drinking of alcoholic drinks and stimulants seems to be associated with lower haptoglobin levels, suggesting another potential mechanism for the health benefits achieved through alcohol and stimulants drinking. Haptoglobin (dpeaa)DE-He213 Alcohol (dpeaa)DE-He213 Dietary pattern (dpeaa)DE-He213 Healthy individuals (dpeaa)DE-He213 Bonou, Maria aut Bountziouka, Vassiliki aut Evangelopoulos, Angelos aut Giotopoulou, Amalia aut Vallianou, Natalia aut Avgerinos, Peter aut Panagiotakos, Demosthenes aut Barbetseas, John aut Enthalten in Mediterranean journal of nutrition and metabolism Birmingham, Ala. : IOS Press, 2008 6(2013), 2 vom: 14. März, Seite 127-133 (DE-627)572422792 (DE-600)2438895-6 1973-7998 nnns volume:6 year:2013 number:2 day:14 month:03 pages:127-133 https://dx.doi.org/10.1007/s12349-013-0122-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_40 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 AR 6 2013 2 14 03 127-133 |
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10.1007/s12349-013-0122-6 doi (DE-627)SPR024963631 (SPR)s12349-013-0122-6-e DE-627 ger DE-627 rakwb eng Lampropoulos, Konstantinos M. verfasserin aut Alcohol and stimulants dietary pattern is associated with haptoglobin blood levels, among apparently healthy individuals 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Italia 2013 Abstract Studying dietary patterns and its relation to the development of various chronic diseases have received much interest during the past years, since they capture a holistic approach of true diet. Haptoglobin (Hp) has been associated with cardiovascular heart disease risk especially with acute myocardial infarction, coronary and peripheral artery disease, stroke, and heart failure. This study aimed to evaluate the relationship between dietary patterns and Hp blood levels among apparently healthy adults. During 2009, 490 volunteers (46 ± 16 years, 40 % male) were consecutively enrolled to the study (participation rate 85 %). Biochemical analyses were performed through established procedures, after 12 h fasting. Anthropometric, lifestyle and dietary characteristics were also recorded to account for potential confounders. Principal components analysis (PCA) was the data-driven technique to extract the dietary patterns. Pattern analysis revealed eight dietary patterns through the application of PCA; however, four of them were considered nutritionally important as they explained 35 % of total variance in food consumption (“Western diet”, “Mediterranean diet”, “Meat and bakery products” and “Alcohol and stimulants pattern”). The fourth pattern (alcohol and stimulants intake) has been characterised by intake of alcoholic drinks (wine, beer, and spirits) and stimulants (coffee and tea). Adherence to the latter pattern was associated with reduced Hp levels (b ± SE −5.9 ± 2.7, p = 0.03), adjusted for age, sex, body mass index, physical activity, and smoking habits. However, multi-adjusted analysis revealed that the individual effect of alcohol or stimulants on lowering Hp levels was not significant (p = 0.27 and p = 0.05, respectively). Moderate drinking of alcoholic drinks and stimulants seems to be associated with lower haptoglobin levels, suggesting another potential mechanism for the health benefits achieved through alcohol and stimulants drinking. Haptoglobin (dpeaa)DE-He213 Alcohol (dpeaa)DE-He213 Dietary pattern (dpeaa)DE-He213 Healthy individuals (dpeaa)DE-He213 Bonou, Maria aut Bountziouka, Vassiliki aut Evangelopoulos, Angelos aut Giotopoulou, Amalia aut Vallianou, Natalia aut Avgerinos, Peter aut Panagiotakos, Demosthenes aut Barbetseas, John aut Enthalten in Mediterranean journal of nutrition and metabolism Birmingham, Ala. : IOS Press, 2008 6(2013), 2 vom: 14. März, Seite 127-133 (DE-627)572422792 (DE-600)2438895-6 1973-7998 nnns volume:6 year:2013 number:2 day:14 month:03 pages:127-133 https://dx.doi.org/10.1007/s12349-013-0122-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_40 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 AR 6 2013 2 14 03 127-133 |
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10.1007/s12349-013-0122-6 doi (DE-627)SPR024963631 (SPR)s12349-013-0122-6-e DE-627 ger DE-627 rakwb eng Lampropoulos, Konstantinos M. verfasserin aut Alcohol and stimulants dietary pattern is associated with haptoglobin blood levels, among apparently healthy individuals 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Italia 2013 Abstract Studying dietary patterns and its relation to the development of various chronic diseases have received much interest during the past years, since they capture a holistic approach of true diet. Haptoglobin (Hp) has been associated with cardiovascular heart disease risk especially with acute myocardial infarction, coronary and peripheral artery disease, stroke, and heart failure. This study aimed to evaluate the relationship between dietary patterns and Hp blood levels among apparently healthy adults. During 2009, 490 volunteers (46 ± 16 years, 40 % male) were consecutively enrolled to the study (participation rate 85 %). Biochemical analyses were performed through established procedures, after 12 h fasting. Anthropometric, lifestyle and dietary characteristics were also recorded to account for potential confounders. Principal components analysis (PCA) was the data-driven technique to extract the dietary patterns. Pattern analysis revealed eight dietary patterns through the application of PCA; however, four of them were considered nutritionally important as they explained 35 % of total variance in food consumption (“Western diet”, “Mediterranean diet”, “Meat and bakery products” and “Alcohol and stimulants pattern”). The fourth pattern (alcohol and stimulants intake) has been characterised by intake of alcoholic drinks (wine, beer, and spirits) and stimulants (coffee and tea). Adherence to the latter pattern was associated with reduced Hp levels (b ± SE −5.9 ± 2.7, p = 0.03), adjusted for age, sex, body mass index, physical activity, and smoking habits. However, multi-adjusted analysis revealed that the individual effect of alcohol or stimulants on lowering Hp levels was not significant (p = 0.27 and p = 0.05, respectively). Moderate drinking of alcoholic drinks and stimulants seems to be associated with lower haptoglobin levels, suggesting another potential mechanism for the health benefits achieved through alcohol and stimulants drinking. Haptoglobin (dpeaa)DE-He213 Alcohol (dpeaa)DE-He213 Dietary pattern (dpeaa)DE-He213 Healthy individuals (dpeaa)DE-He213 Bonou, Maria aut Bountziouka, Vassiliki aut Evangelopoulos, Angelos aut Giotopoulou, Amalia aut Vallianou, Natalia aut Avgerinos, Peter aut Panagiotakos, Demosthenes aut Barbetseas, John aut Enthalten in Mediterranean journal of nutrition and metabolism Birmingham, Ala. : IOS Press, 2008 6(2013), 2 vom: 14. März, Seite 127-133 (DE-627)572422792 (DE-600)2438895-6 1973-7998 nnns volume:6 year:2013 number:2 day:14 month:03 pages:127-133 https://dx.doi.org/10.1007/s12349-013-0122-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_40 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 AR 6 2013 2 14 03 127-133 |
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10.1007/s12349-013-0122-6 doi (DE-627)SPR024963631 (SPR)s12349-013-0122-6-e DE-627 ger DE-627 rakwb eng Lampropoulos, Konstantinos M. verfasserin aut Alcohol and stimulants dietary pattern is associated with haptoglobin blood levels, among apparently healthy individuals 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Italia 2013 Abstract Studying dietary patterns and its relation to the development of various chronic diseases have received much interest during the past years, since they capture a holistic approach of true diet. Haptoglobin (Hp) has been associated with cardiovascular heart disease risk especially with acute myocardial infarction, coronary and peripheral artery disease, stroke, and heart failure. This study aimed to evaluate the relationship between dietary patterns and Hp blood levels among apparently healthy adults. During 2009, 490 volunteers (46 ± 16 years, 40 % male) were consecutively enrolled to the study (participation rate 85 %). Biochemical analyses were performed through established procedures, after 12 h fasting. Anthropometric, lifestyle and dietary characteristics were also recorded to account for potential confounders. Principal components analysis (PCA) was the data-driven technique to extract the dietary patterns. Pattern analysis revealed eight dietary patterns through the application of PCA; however, four of them were considered nutritionally important as they explained 35 % of total variance in food consumption (“Western diet”, “Mediterranean diet”, “Meat and bakery products” and “Alcohol and stimulants pattern”). The fourth pattern (alcohol and stimulants intake) has been characterised by intake of alcoholic drinks (wine, beer, and spirits) and stimulants (coffee and tea). Adherence to the latter pattern was associated with reduced Hp levels (b ± SE −5.9 ± 2.7, p = 0.03), adjusted for age, sex, body mass index, physical activity, and smoking habits. However, multi-adjusted analysis revealed that the individual effect of alcohol or stimulants on lowering Hp levels was not significant (p = 0.27 and p = 0.05, respectively). Moderate drinking of alcoholic drinks and stimulants seems to be associated with lower haptoglobin levels, suggesting another potential mechanism for the health benefits achieved through alcohol and stimulants drinking. Haptoglobin (dpeaa)DE-He213 Alcohol (dpeaa)DE-He213 Dietary pattern (dpeaa)DE-He213 Healthy individuals (dpeaa)DE-He213 Bonou, Maria aut Bountziouka, Vassiliki aut Evangelopoulos, Angelos aut Giotopoulou, Amalia aut Vallianou, Natalia aut Avgerinos, Peter aut Panagiotakos, Demosthenes aut Barbetseas, John aut Enthalten in Mediterranean journal of nutrition and metabolism Birmingham, Ala. : IOS Press, 2008 6(2013), 2 vom: 14. März, Seite 127-133 (DE-627)572422792 (DE-600)2438895-6 1973-7998 nnns volume:6 year:2013 number:2 day:14 month:03 pages:127-133 https://dx.doi.org/10.1007/s12349-013-0122-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_40 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 AR 6 2013 2 14 03 127-133 |
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10.1007/s12349-013-0122-6 doi (DE-627)SPR024963631 (SPR)s12349-013-0122-6-e DE-627 ger DE-627 rakwb eng Lampropoulos, Konstantinos M. verfasserin aut Alcohol and stimulants dietary pattern is associated with haptoglobin blood levels, among apparently healthy individuals 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Italia 2013 Abstract Studying dietary patterns and its relation to the development of various chronic diseases have received much interest during the past years, since they capture a holistic approach of true diet. Haptoglobin (Hp) has been associated with cardiovascular heart disease risk especially with acute myocardial infarction, coronary and peripheral artery disease, stroke, and heart failure. This study aimed to evaluate the relationship between dietary patterns and Hp blood levels among apparently healthy adults. During 2009, 490 volunteers (46 ± 16 years, 40 % male) were consecutively enrolled to the study (participation rate 85 %). Biochemical analyses were performed through established procedures, after 12 h fasting. Anthropometric, lifestyle and dietary characteristics were also recorded to account for potential confounders. Principal components analysis (PCA) was the data-driven technique to extract the dietary patterns. Pattern analysis revealed eight dietary patterns through the application of PCA; however, four of them were considered nutritionally important as they explained 35 % of total variance in food consumption (“Western diet”, “Mediterranean diet”, “Meat and bakery products” and “Alcohol and stimulants pattern”). The fourth pattern (alcohol and stimulants intake) has been characterised by intake of alcoholic drinks (wine, beer, and spirits) and stimulants (coffee and tea). Adherence to the latter pattern was associated with reduced Hp levels (b ± SE −5.9 ± 2.7, p = 0.03), adjusted for age, sex, body mass index, physical activity, and smoking habits. However, multi-adjusted analysis revealed that the individual effect of alcohol or stimulants on lowering Hp levels was not significant (p = 0.27 and p = 0.05, respectively). Moderate drinking of alcoholic drinks and stimulants seems to be associated with lower haptoglobin levels, suggesting another potential mechanism for the health benefits achieved through alcohol and stimulants drinking. Haptoglobin (dpeaa)DE-He213 Alcohol (dpeaa)DE-He213 Dietary pattern (dpeaa)DE-He213 Healthy individuals (dpeaa)DE-He213 Bonou, Maria aut Bountziouka, Vassiliki aut Evangelopoulos, Angelos aut Giotopoulou, Amalia aut Vallianou, Natalia aut Avgerinos, Peter aut Panagiotakos, Demosthenes aut Barbetseas, John aut Enthalten in Mediterranean journal of nutrition and metabolism Birmingham, Ala. : IOS Press, 2008 6(2013), 2 vom: 14. März, Seite 127-133 (DE-627)572422792 (DE-600)2438895-6 1973-7998 nnns volume:6 year:2013 number:2 day:14 month:03 pages:127-133 https://dx.doi.org/10.1007/s12349-013-0122-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_40 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 AR 6 2013 2 14 03 127-133 |
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alcohol and stimulants dietary pattern is associated with haptoglobin blood levels, among apparently healthy individuals |
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Alcohol and stimulants dietary pattern is associated with haptoglobin blood levels, among apparently healthy individuals |
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Abstract Studying dietary patterns and its relation to the development of various chronic diseases have received much interest during the past years, since they capture a holistic approach of true diet. Haptoglobin (Hp) has been associated with cardiovascular heart disease risk especially with acute myocardial infarction, coronary and peripheral artery disease, stroke, and heart failure. This study aimed to evaluate the relationship between dietary patterns and Hp blood levels among apparently healthy adults. During 2009, 490 volunteers (46 ± 16 years, 40 % male) were consecutively enrolled to the study (participation rate 85 %). Biochemical analyses were performed through established procedures, after 12 h fasting. Anthropometric, lifestyle and dietary characteristics were also recorded to account for potential confounders. Principal components analysis (PCA) was the data-driven technique to extract the dietary patterns. Pattern analysis revealed eight dietary patterns through the application of PCA; however, four of them were considered nutritionally important as they explained 35 % of total variance in food consumption (“Western diet”, “Mediterranean diet”, “Meat and bakery products” and “Alcohol and stimulants pattern”). The fourth pattern (alcohol and stimulants intake) has been characterised by intake of alcoholic drinks (wine, beer, and spirits) and stimulants (coffee and tea). Adherence to the latter pattern was associated with reduced Hp levels (b ± SE −5.9 ± 2.7, p = 0.03), adjusted for age, sex, body mass index, physical activity, and smoking habits. However, multi-adjusted analysis revealed that the individual effect of alcohol or stimulants on lowering Hp levels was not significant (p = 0.27 and p = 0.05, respectively). Moderate drinking of alcoholic drinks and stimulants seems to be associated with lower haptoglobin levels, suggesting another potential mechanism for the health benefits achieved through alcohol and stimulants drinking. © Springer-Verlag Italia 2013 |
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Abstract Studying dietary patterns and its relation to the development of various chronic diseases have received much interest during the past years, since they capture a holistic approach of true diet. Haptoglobin (Hp) has been associated with cardiovascular heart disease risk especially with acute myocardial infarction, coronary and peripheral artery disease, stroke, and heart failure. This study aimed to evaluate the relationship between dietary patterns and Hp blood levels among apparently healthy adults. During 2009, 490 volunteers (46 ± 16 years, 40 % male) were consecutively enrolled to the study (participation rate 85 %). Biochemical analyses were performed through established procedures, after 12 h fasting. Anthropometric, lifestyle and dietary characteristics were also recorded to account for potential confounders. Principal components analysis (PCA) was the data-driven technique to extract the dietary patterns. Pattern analysis revealed eight dietary patterns through the application of PCA; however, four of them were considered nutritionally important as they explained 35 % of total variance in food consumption (“Western diet”, “Mediterranean diet”, “Meat and bakery products” and “Alcohol and stimulants pattern”). The fourth pattern (alcohol and stimulants intake) has been characterised by intake of alcoholic drinks (wine, beer, and spirits) and stimulants (coffee and tea). Adherence to the latter pattern was associated with reduced Hp levels (b ± SE −5.9 ± 2.7, p = 0.03), adjusted for age, sex, body mass index, physical activity, and smoking habits. However, multi-adjusted analysis revealed that the individual effect of alcohol or stimulants on lowering Hp levels was not significant (p = 0.27 and p = 0.05, respectively). Moderate drinking of alcoholic drinks and stimulants seems to be associated with lower haptoglobin levels, suggesting another potential mechanism for the health benefits achieved through alcohol and stimulants drinking. © Springer-Verlag Italia 2013 |
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Abstract Studying dietary patterns and its relation to the development of various chronic diseases have received much interest during the past years, since they capture a holistic approach of true diet. Haptoglobin (Hp) has been associated with cardiovascular heart disease risk especially with acute myocardial infarction, coronary and peripheral artery disease, stroke, and heart failure. This study aimed to evaluate the relationship between dietary patterns and Hp blood levels among apparently healthy adults. During 2009, 490 volunteers (46 ± 16 years, 40 % male) were consecutively enrolled to the study (participation rate 85 %). Biochemical analyses were performed through established procedures, after 12 h fasting. Anthropometric, lifestyle and dietary characteristics were also recorded to account for potential confounders. Principal components analysis (PCA) was the data-driven technique to extract the dietary patterns. Pattern analysis revealed eight dietary patterns through the application of PCA; however, four of them were considered nutritionally important as they explained 35 % of total variance in food consumption (“Western diet”, “Mediterranean diet”, “Meat and bakery products” and “Alcohol and stimulants pattern”). The fourth pattern (alcohol and stimulants intake) has been characterised by intake of alcoholic drinks (wine, beer, and spirits) and stimulants (coffee and tea). Adherence to the latter pattern was associated with reduced Hp levels (b ± SE −5.9 ± 2.7, p = 0.03), adjusted for age, sex, body mass index, physical activity, and smoking habits. However, multi-adjusted analysis revealed that the individual effect of alcohol or stimulants on lowering Hp levels was not significant (p = 0.27 and p = 0.05, respectively). Moderate drinking of alcoholic drinks and stimulants seems to be associated with lower haptoglobin levels, suggesting another potential mechanism for the health benefits achieved through alcohol and stimulants drinking. © Springer-Verlag Italia 2013 |
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