<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112018001000028</article-id>
<article-id pub-id-type="doi">10.20960/nh.2353</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Importancia de los alimentos lácteos en la salud cardiovascular:¿enteros o desnatados?]]></article-title>
<article-title xml:lang="en"><![CDATA[The importance of dairy products for cardiovascular health: whole or low fat?]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salas-Salvadó]]></surname>
<given-names><![CDATA[Jordi]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="Aa "/>
<xref ref-type="aff" rid="Af2"/>
</contrib>
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<name>
<surname><![CDATA[Babio]]></surname>
<given-names><![CDATA[Nancy]]></given-names>
</name>
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<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="Aa "/>
<xref ref-type="aff" rid="Af2"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Juárez-Iglesias]]></surname>
<given-names><![CDATA[Manuela]]></given-names>
</name>
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<xref ref-type="aff" rid="Aaf"/>
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<contrib contrib-type="author">
<name>
<surname><![CDATA[Picó]]></surname>
<given-names><![CDATA[Catalina]]></given-names>
</name>
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<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
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</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ros]]></surname>
<given-names><![CDATA[Emilio]]></given-names>
</name>
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<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A6a"/>
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<contrib contrib-type="author">
<name>
<surname><![CDATA[Moreno Aznar]]></surname>
<given-names><![CDATA[Luís A]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universitat Rovira i Virgili Departament de Bioquímica i Biotecnologia Unitat de Nutrició Humana]]></institution>
<addr-line><![CDATA[Reus Tarragona]]></addr-line>
<country>Spain</country>
</aff>
<aff id="A1a">
<institution><![CDATA[,Hospital Universitari Sant Joan de Reus  ]]></institution>
<addr-line><![CDATA[Reus Tarragona]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto de Salud Carlos III Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y la Nutrición ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro Superior de Investigaciones Científicas Instituto de Investigación en Ciencias de la Alimentación-CIAL Departamento de Bioactividad y Análisis de Alimentos]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="A3a">
<institution><![CDATA[,Universidad Autónoma de Madrid  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de las Islas Baleares Laboratory of Molecular Biology, Nutrition and Biotechnology Nutrigenomics and Obesity Group]]></institution>
<addr-line><![CDATA[Palma ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Instituto de Investigación Sanitaria Illes Balears  ]]></institution>
<addr-line><![CDATA[Palma ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Hospital Clinic Institut d&#8217;Investigacions Biomèdiques August Pi i Sunyer Unidad de Lípidos. Servicio de Endocrinología y Nutrición]]></institution>
<addr-line><![CDATA[Barcelona ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="A6a">
<institution><![CDATA[,Universidad de Barcelona  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af7">
<institution><![CDATA[,Universidad de Zaragoza Grupo Growth, Exercise, Nutrition and Development ]]></institution>
<addr-line><![CDATA[Zaragoza ]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>35</volume>
<numero>6</numero>
<fpage>1479</fpage>
<lpage>1490</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112018001000028&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112018001000028&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112018001000028&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Las guías nutricionales incorporan los lácteos como parte de una dieta equilibrada y saludable. En la mayoría de las ocasiones se especifica que los productos lácteos sean preferentemente bajos en grasa o desnatados. La razón que subyace a esta limitación es el aporte de ácidos grasos saturados (AGS) inherente al consumo de grasa láctea. Recientemente se ha planteado que valorar los alimentos según el aporte de nutrientes que contienen de forma aislada conlleva a interpretar de forma limitante sus funciones y propiedades. El conocimiento de la matriz alimentaria permite valorar el efecto sobre la salud de los alimentos en su totalidad al considerar, todos los componentes que contiene, y la interacción tras su consumo. Los productos lácteos son un ejemplo para destacar la importancia de la matriz alimentaria como un determinante del efecto que pueden ejercer los nutrientes del alimento. Los efectos potencialmente nocivos de los AGS sobre la salud cardiometabólica parecen no ser tales cuando se consumen como parte de alimentos con matrices alimentarias ricas en nutrientes como son la leche, el yogur, el queso u otros productos lácteos. Estudios epidemiológicos de grandes cohortes poblacionales seguidas a largo plazo muestran que el consumo de productos lácteos, especialmente de yogur, no se asocia con un aumento del riesgo cardiovascular. Por tanto, no existen suficientes evidencias científicas para recomendar a la población general el consumo de productos lácteos bajos en grasa o desnatados de forma preferente, en lugar de su versión entera.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The nutritional guidelines incorporate dairy products as part of a balanced and healthy diet. In almost all guidelines it is announced that dairy products have to preferably be consumed as non or low-fat version. The reason behind this recommendation is the intake of saturated fatty acids (SFA). Recently, it has been suggested that building nutritional recommendations according to the nutrient food content, leads to a limiting interpretation of the functions and properties of the consumed food. Lately, the research focus has been shifted towards the study of the food matrix, which allows assessing health effects considering all the components contained in the foods, and their impact in human health. Dairy products are the perfect example to highlight the importance of the food matrix as a determinant of the effects of nutrients on health. The potentially harmful effects of SFA on cardiometabolic health seem to be different when they are consumed within nutrient-rich foods such as yogurt, cheese or other dairy products. Epidemiological studies with large population cohorts and long term follow-up show that consumption of dairy products, especially yogurt, is not associated with an increased cardiovascular risk. Therefore, there is not enough scientific evidence to preferentially recommend the consumption of non-fat or low-fat dairy products to the general population, instead of its whole-fat version.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Lácteos]]></kwd>
<kwd lng="es"><![CDATA[Yogur]]></kwd>
<kwd lng="es"><![CDATA[Grasa]]></kwd>
<kwd lng="es"><![CDATA[Matriz alimentaria]]></kwd>
<kwd lng="es"><![CDATA[Ácidos grasos saturados]]></kwd>
<kwd lng="es"><![CDATA[Recomendaciones nutricionales]]></kwd>
<kwd lng="en"><![CDATA[Dairy]]></kwd>
<kwd lng="en"><![CDATA[Yogurt]]></kwd>
<kwd lng="en"><![CDATA[Fat]]></kwd>
<kwd lng="en"><![CDATA[Food matrix]]></kwd>
<kwd lng="en"><![CDATA[Saturated fatty acids]]></kwd>
<kwd lng="en"><![CDATA[Nutritional recommendations]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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