Estruch R, Ros E, Salas-Salvadó J, Covas MI, Corella D, Arós F, Gómez-Gracia E, Ruiz-Gutiérrez V, Fiol M, Lapetra J, Lamuela-Raventos RM, Serra-Majem L, Pintó X, Basora J, Muñoz MA, Sorlí JV, Martínez JA, Martínez-González MA; PREDIMED Study Investigators.
A very impressive study was recently published in the February issue of The New England Journal of Medicine. The lead author Ramon Estruch M.D., PhD reported on the effect of the Mediterranean diet on heart attack and stroke. Using diet alone they were able to reduce the incidence of death from heart attacks and strokes by 30%. The study involved over 7000 people in Spain who were overweight, smokers, diabetics, or had other risk factors for heart disease. The study was originally designed to compare a low-fat diet with two variations of the Mediterranean diet. One of the Mediterranean diet groups was instructed to use at least 4 tablespoons of extra-virgin olive oil a day, the other group received a combination of walnuts almonds and hazelnuts and was asked to consume an ounce of the mix each day. One of the problems with the study was that the low-fat diet group were unable to adhere to the diet and were therefore allowed to eat their regular diet. This study therefore is not a fair comparison between the Mediterranean diet and the low-fat diet but the results are nonetheless compelling. One of the advantages of the Mediterranean diet over the low fat diet is that the food is more palatable and it's a program that is easier to maintain.
http://www.nejm.org/doi/full/10.1056/NEJMoa1200303
http://www.nytimes.com/2013/02/26/health/mediterranean-diet-can-cut-heart-disease-study-finds.html?pagewanted=all&_r=0
http://www.sciencedaily.com/releases/2013/02/130225181536.htm
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