Metabolic Syndrome

Metabolic SyndromeMariana Angulo UríasID 184903

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Metabolic Syndrome by Mind Map: Metabolic Syndrome

1. - Total fats 27% kcal/d - Saturated fats 6% kcal/d - Dietary cholesterol - CH 55% kcal/d - Proteins 18% kcal/d

2. DASH diet

2.1. Reduction of BP

2.2. Reduction in BMI and waist circumference

2.3. Improvement in cardiovascular profile

2.4. Reduction in T2DM incidence

3. Plant - based diets

3.1. Reduction of BP

3.2. Decreased body weight and risk of obesity

3.3. Reduction of the risk of CVD

3.4. Decreased all - cause mortality

3.5. Decreased risk of T2DM

3.6. - Reduction or restriction of animal-derived foods - High intake of plant-source foods - Fat profile rich in UFAs

4. Low-fat diet

4.1. Reduction of BP

4.2. Short-term improvement of cholesterol profile

4.3. Short-term weight loss

4.4. Reduced risk of all-cause mortality

4.5. - <30% kcal/d from total fat - 15–17% kcal/d from protein - 50–60% kcal/d from CH

5. Nordic diet

5.1. Reduction of BP

5.2. Increase of HDL-c levels

5.3. - High content of whole-grain high-fibre products - Low in meat and processed foods

6. Metabolic syndrome (MetS) is a clinical condition characterized by a clustering of metabolic risk factors, which is defined by the simultaneous occurrence of at least three of the following components:

6.1. Central obesity

6.2. Dyslipidemia

6.3. Impairedglucose metabolism

6.4. Elevate blood pressure (BP)

6.5. Low of High-Density Lipoprotein cholesterol (HDL-c)

7. Mediterranean diet

7.1. Reduction of CVD incidence an outcomes.

7.2. Decrease BP

7.3. Inverse association with mortality

7.4. Improvements in dyslipemia

7.5. Decreased incidence of T2DM

7.6. - 35–45% kcal/d from total fat - 35–45% kcal/d from CH - 15–18% kcal/d from protein

8. Low CH diets an very low CH diets (Ketogenic diets)

8.1. Weight-loss and weight-loss maintenance

8.2. Reduction of DBP

8.3. Reduction of LDL-c and triglycerides levels

8.4. Increase of HDL-c levels

8.5. Improvements in insulin resistance

8.6. Reduction of HbA1c levels

8.7. - <50% kcal/d from carbohydrates and <10% kcal/d from CH in ketogenic diets - High protein (20–30% kcal/d) - High fat intake (30–70% kcal/d)

9. High protein diet

9.1. Reduction of triglycerides levels

9.2. - High protein (20–30% kcal/d) or 1.34–1.50 g/Kg body weight/d from protein - Low CH (40–50% kcal/d)

10. Intermittent fasting

10.1. Weight loss

10.2. Improvements in insulin resistance

10.3. Improvements in dyslipidaemia

10.4. Reduction of BP

10.5. Decreased risk of T2DM

10.6. Decreased risk of CVD

10.7. - Fasting for a long period of time