Mediterranean Diet Reduces CVD Risk Factors

07/24/2006

BARCELONA, Spain-- Compared with a low-fat diet, following a Mediterranean diet supplemented with olive oil or nuts positively impacts cardiovascular risk factors, according to a new study published in the Annals of Internal Medicine (145, 1:1-11, 2006) (www.annals.org). The study was a substudy of the PREDIMED multicenter, randomized, primary prevention trial of cardiovascular disease (CVD), coordinated through Spanish primary care centers affiliated with 10 teaching hospitals. In the three-month trial, 772 older adults at high risk for CVD were assigned to a low-fat diet (n=257) or one of two Mediterranean diets--1 liter per week of virgin olive oil (n=257) or 30 g/d of nuts (n=258)--plus diet counseling. At the end of the study period, compared to the low-fat group, the Mediterranean diet groups had lower mean plasma glucose levels, lower systolic blood pressure and a decreased total cholesterol-to-high-density lipoprotein cholesterol ratio. In addition, the Mediterranean diet with olive oil significantly reduced C-reactive protein (CRP) levels compared to the low fat diet.

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