ArticleFoods (Basel, Switzerland)2023
Traditional Mexican Food: Phenolic Content and Public Health Relationship.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 11 citations in OpenAlex.
- Preserving Tradition, Preventing Cancer: A Narrative Review of the Traditional Mexican Diet as a Framework for Cancer Risk Reduction.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Estimation of Antioxidant Consumption in an Adolescent Population from a School in Pachuca de Soto, Mexico: A Cross-Sectional Study by Convenience Sample.Pediatric reports · 2026Article
- Binational patterns in use of Food is Medicine among Mexican immigrants.Frontiers in nutrition · 2026Article
- From food deserts to nutritional equity: exposing socioeconomic drivers of hypertension.Journal of nutritional science · 2026Article
- The Milpa diet: a functional, sustainable pattern for human and planetary health.Frontiers in nutrition · 2026Article
- In Vitro Evaluation of Anti-Hemolytic and Cytotoxic Effects of Traditional Mexican Medicinal Plant Extracts on Human Erythrocytes and Cell Cultures.Life (Basel, Switzerland) · 2024Article
- Spatial Barriers to Transforming toward a Healthy Food System in the Noreste of Mexico.Nutrients · 2024Article
- Ramon Flour (Antioxidants (Basel, Switzerland) · 2023Article
- Application of a Simplex-Centroid Mixture Design to Evaluate the Phenolic Compound Content and Antioxidant Potential of Plants Grown in Mexico.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Phenolic compounds have a positive effect on obesity, diabetes, and cardiovascular diseases because of their antioxidant and anti-inflammatory capacity. The prevalence of these diseases has increased in the last years in the Mexican population. Therefore, the Mexican diet must be assessed as provider of phenolic compounds. To assess this, a survey of phenolic compound intake was validated and applicated to 973 adults (798 females) between 18 and 79 years old. We compared the phenolic compound intake of 324 participants with more diseases (239 females) and 649 participants with healthier condition (559 females). The groups differed in sex, age, and scholarship. Males, older participants, and those with lower schooling reported suffering from more diseases. Regarding phenolic compound intake analyses, the participants with healthier conditions displayed a higher phenolic compound intake than the other group in all foods assessed. In addition, the regression model showed that the phenolic compounds intake of Mexican dishes, such as arroz con frijol or enchiladas, positively affected health status, suggesting that this traditional food is beneficial for the participant's health condition. However, the weight effect of PCI was different for each disease. We conclude that, although PCI of Mexican food positively affects health conditions, this effect depends on sex, age, and participants' diseases.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.