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ea0049oc5.4 | Cardiovascular Endocrinology | ECE2017

Food history characterization of Portuguese centenarians, nutritional biomarkers and cardiovascular risk: case control study

da Silva Alda Pereira , Chaves Catarina , Matos Andreia , Gil Angela , Santos Carolina , Valente Ana , Bicho Manuel , Clara Joao Gorjao

Introduction: Eating habits may contribute to longevity. Consumption of red meat, source of saturated fatty acids and cholesterol may be associated with increased risks of diabetes, cardiovascular disease (CVD), and mortality risk.Methods: We studied 521 subjects, both genders, 253 centenarians (CENT) (100.26±1.98 age) and 268 controls (67.51±3.25 age), both low (LCR) and high cardiovascular risk (HCR), calculated based on QRISK®2-2016. An...