The Mediterranean Mix Up

[Guest guest]

Two points of interest from the recent study I just mentionted...

Proc Nutr Soc. 2005 Nov;64(4):543-53.

Micronutrients: dietary intake v. supplement use.

Woodside JV, McCall D, McGartland C, Young IS.

On low fat (high carb) diet interventions... (where the intervention is based on

high fiber carbs like fruits, vegetables, whole grains, etc)

" A number of studies have combined a low-fat diet with increased fruit,

vegetable and whole-grain consumption. Recent observational evidence from the

Baltimore Longitudinal Study of Ageing (Tucker et al. 2005) indicates that, over

an average 18 years follow-up, the men who consumed the combination of five or

more servings of fruit and vegetables per d and £12% energy from saturated fat

are 31% less likely to die from any cause (P<0.05) and 76% less likely to die

from CHD (P<0.001). This combination of high fruit and vegetable and low

saturated fat intakes was found to be more protective than either of the

interventions alone. This work is backed up by a controlled feeding study in

healthy volunteers (Gardner et al. 2005) that has shown that a 4-week low-fat

diet intervention that

also incorporates markedly more vegetables, legumes and whole grains (therefore

likely to increase micronutrient status), enhances the lipid-lowering effect of

a typical low-fat diet. "

On Mediterranean diet.... (it " aint " the olive oil)

" It is likely that this [benficial] effect could have been the result of

increased antioxidant intake, based on the suggestion by Vogel et al. (2000)

that, in terms of their postprandial effect on endothelial function, the

beneficial components of the Mediterranean diet appear to be antioxidant-rich

foods. Their study has shown that a meal containing olive oil as a fat source

reduces brachial artery flow-mediated vasodilation by 31%, but this decrease is

reduced by the concomitant administration of vitamins C and E (by 71%) or

balsamic vinegar and salad (by 65%). "

Also, the article discusses this point that I posted this once before in a

discussion with Rodney. It is the data from the famous Lyons Heart Trial where

the numerous headlines read " Mediterranean Diet Better Than Low Fat Diet " in

1998-2000. that the " Mediterranean Diet' actually had less fat, less saturated

fat, less cholesterol, and more fiber and more EFAs than the so called " low fat "

diet.

" In terms of dietary change, it was found that subjects in the control group

averaged (% energy): 34 from fat; 12 from saturated fat; 11 from monounsaturated

fat; 6 from polyunsaturated fat; 312 mg cholesterol/d. In contrast, subjects on

the Mediterranean-style diet averaged (% energy): 30 from fat; 8 from saturated

fat; 13 from

monounsaturated fat; 5 from polyunsaturated fat; 203 mg cholesterol/d. Those

subjects on the Mediterranean diet consumed less linoleic acid (3.6% energy v.

5.3% energy), and more oleic acid (12.9% energy v. 10 . 8% energy), a-linolenic

acid (18:3n-3; 0.84% energy v. 0.29% energy) and dietary fibre. Plasma fatty

acid analysis conducted " after 52 weeks of follow-up confirmed the dietary fatty

acid data (de Lorgeril et al. 1994).

All of this only futher confirms my contention that the high fat Mediterranean

Diet can be shown to be better than the typical American diet, but then again,

thats not hard to do, or a huge acomplishment to boast about. But there is no

evidence that this Mediterranean " style " Diet is better than a low fat, low

saturated fat, high fiber diet that is based on fresh fruits, vegetables, whole

grains, beans and some limited lean animal protein, and nuts/seeds.

Regards

Jeff