Publicaciones (49) Publicaciones de Leticia Goñi Mateos

2024

  1. Culinary medicine and healthy ageing: A comprehensive review

    Nutrition Research Reviews, Vol. 37, Núm. 1, pp. 179-193

  2. Mediterranean diet and epicardial adipose tissue in patients with atrial fibrillation treated with ablation: a substudy of the ‘PREDIMAR’ trial

    European Journal of Preventive Cardiology, Vol. 31, Núm. 3, pp. 348-355

  3. Nutritional and Culinary Habits to Empower Families (n-CHEF): a feasibility study to increase consumption and home cooking of plant-based foods

    Public Health Nutrition, Vol. 27, Núm. 1

2023

  1. A U-shaped protection of altitude against mortality and infection of COVID-19 in Peru: an ecological study

    BMC Public Health, Vol. 23, Núm. 1

  2. An intensive culinary intervention programme to empower type 2 diabetic patients in cooking skills: The SUKALMENA pilot study

    International Journal of Gastronomy and Food Science, Vol. 32

  3. Association between a new dietary protein quality index and micronutrient intake adequacy: a cross-sectional study in a young adult Spanish Mediterranean cohort

    European Journal of Nutrition, Vol. 62, Núm. 1, pp. 419-432

  4. Correlation between serum advanced glycation end products and dietary intake of advanced glycation end products estimated from home cooking and food frequency questionnaires

    Nutrition, Metabolism and Cardiovascular Diseases, Vol. 33, Núm. 9, pp. 1768-1777

2022

  1. A score appraising Paleolithic diet and the risk of cardiovascular disease in a Mediterranean prospective cohort

    European Journal of Nutrition, Vol. 61, Núm. 2, pp. 957-971

  2. A weight-loss model based on baseline microbiota and genetic scores for selection of dietary treatments in overweight and obese population

    Clinical Nutrition, Vol. 41, Núm. 8, pp. 1712-1723

  3. Arginine catabolism metabolites and atrial fibrillation or heart failure risk: 2 case-control studies within the Prevención con Dieta Mediterránea (PREDIMED) trial

    The American journal of clinical nutrition, Vol. 116, Núm. 3, pp. 653-662

  4. Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study

    Nutrients, Vol. 14, Núm. 6

  5. Differentially methylated regions (DMRs) in PON3 gene between responders and non-responders to a weight loss dietary intervention: a new tool for precision management of obesity

    Epigenetics, Vol. 17, Núm. 1, pp. 81-92

  6. Effect of Dietary Phenolic Compounds on Incidence of Cardiovascular Disease in the SUN Project; 10 Years of Follow-Up

    Antioxidants, Vol. 11, Núm. 4

  7. Low birth weight and small for gestational age are associated with complications of childhood and adolescence obesity: Systematic review and meta-analysis

    Obesity Reviews, Vol. 23, Núm. S1

2021

  1. An active lifestyle is associated with better cognitive function over time in APOE ε4 non-carriers

    Journal of Alzheimer's Disease, Vol. 79, Núm. 3, pp. 1257-1268

  2. Association between coffee consumption and total dietary caffeine intake with cognitive functioning: cross-sectional assessment in an elderly Mediterranean population

    European Journal of Nutrition, Vol. 60, Núm. 5, pp. 2381-2396

  3. Diet- and sex-related changes of gut microbiota composition and functional profiles after 4 months of weight loss intervention

    European Journal of Nutrition, Vol. 60, Núm. 6, pp. 3279-3301

  4. Polyphenol intake and cognitive decline in the Seguimiento Universidad de Navarra (SUN) Project

    British Journal of Nutrition, Vol. 126, Núm. 1, pp. 43-52

  5. Targeting body composition in an older population: do changes in movement behaviours matter? Longitudinal analyses in the PREDIMED-Plus trial

    BMC Medicine, Vol. 19, Núm. 1

2020

  1. A remote nutritional intervention to change the dietary habits of patients undergoing ablation of atrial fibrillation: Randomized controlled trial

    Journal of Medical Internet Research, Vol. 22, Núm. 12