Med Diets: Is it the Olive Oil? Or The > Fruits, Veggies, Fiber & < Sat Fat

[Guest guest]

This study just came out.Role of vegetables and fruits in Mediterranean dietsto prevent hypertensionEuropean Journal of Clinical Nutrition (2008), 1–8What I found most interesting is that there was a strong relationship between the amount of olive oil consumed (which is often touted as being beneficial and the "cause" of whatever benefit they see) and the amount of fruit and vegetables, fiber and saturated fat. Those who ate the most olive oil, also ate the most fruit and veggies, took in the most fiber, and the least saturate fat. From low to high, they are 250% the amount of fruit and veggies, 275% the amount of fiber, 25% less saturated fat, and about 60% more olive oil. Yet, even in the highest olive oil group, the amount consumed was 22 grams a day, which is the equivalent of just over 1.5 TB per day. Seems to me the biggest difference and impact is from the difference in the F & V, Fiber and Sat Fat. Yet somehow, the olive oil gets all the attention. Maybe cause it is much easier to pour the stuff on, then to change the way you eat and eat more fruit, veggies and fiber and less saturated fat.At least there, they are putting it on their veggies. Here, we put it on refined bread, pasta and anything else it will stick to. :)RegardsJeffF & V, servings per day < 2 2.1–4 4.1–4.99 > 5Fiber intake (g per day) 13.8 21.3 27.5 38.1 Olive oil (g per day) 14.0 17.8 19.3 22.1SFA (% energy intake) 14.5 13.5 12.8 11.6 Background/Objectives: Several studies support the effectiveness of increasing the consumption of fruits and vegetables (F & V) to prevent hypertension. However, none of them have been conducted in a Mediterranean setting. The aim of this study was to assess the association between F & V consumption and the risk of hypertension.Subjects/Methods: A prospective Mediterranean study (the SUN cohort), including 8594 participants aged 20–95 years (mean, 41.1) with median follow-up of 49 months.Results: Analyses according to the joint classification by olive oil and F & V consumption showed a significant inverse relation between F & V consumption and the risk of hypertension only among participants with a low olive oil consumption (o15 g per day). Also, tests for trend were significant only in the low olive oil intake stratum.Conclusions: We found a statistically significant interaction (P1/40.01) between olive oil intake and F & V consumption. These data suggest a sub-additive effect of both food items.