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Demosthenes Panagiotakos,Vassiliki Bountziouka,Akis Zeimbekis,Ioanna Vlachou,Evangelos Polychronopoulos 한국식품영양과학회 2007 Journal of medicinal food Vol.10 No.4
The effect of various foods on the development of cardiovascular disease (CVD) has already been investigated.prevalence of CVD risk factors among elderly people from Mediterranean islands (the MEDIS study). During 20052006,300 men and women from Cyprus, 142 from Mitilini, 100 from Samothraki, and 104 from Kefalonia islands (65100 yearsold) were enrolled. CVD risk factors (i.e., hypertension, diabetes, hypercholesterolemia, and obesity) were assessed throughstandard procedures. All participants were asked about their usual frequency of consumption of various foods through a semi-quantitative food frequency questionnaire, and food pattern analysis using the principal components analysis (PCA) methodi.e., a foodpattern (component 1) that was loaded mainly on low-fat products, a high glycemic index and high-fat pattern (component2), a pattern that included consumption of cereals and sweets (component 3), a pattern that was characterized by the intakeof dairy products and fruits (component 4), and a pattern that was characterized by the consumption of alcoholic beverages(component 5). Ordinal logistic regression analysis revealed that component 1, component 3, and component 5 were associ-ated with lower likelihood of having increased burden of CVD (P. .01), irrespective of various potential confounders. Foodburden of CVD risk factors among these people.