The benefits of a Mediterranean diet in reducing risk of coronary heart disease
July 5th, 2007
Results of a large study presented in Helsinki in June this year have shown for the first time that a Mediterranean diet offers primary prevention of heart disease in high risk individuals through reduction of oxidative damage to low density lipoprotein (LDL or ‘bad’) cholesterol. In the study this benefit was significantly more effective than a low fat diet. The Mediterranean diet represent a dichotomy as it is traditionally high in fat, although this is the beneficial monounsaturated fat which is the predominant fatty acid in olives and its oil and the amount used, in this study, didn’t appear to matter. Another positive aspect of the diet, which was found to be an additional protective factor, is the high concentration of antioxidant-rich fruit and vegetables. Applying this practically would entail use of cooking oils and spreads rich in monounsaturated fats such as olive oil, rapeseed oil and peanut oil in addition to a regular intake of avocado pear, olives and unsalted nuts and at least 5 portions of different coloured fruit and vegetables daily.
