Details

Autor(en) / Beteiligte

• Estruch, Ramón
• Ros, Emilio
• Salas-Salvadó, Jordi
• Covas, Maria-Isabel
• Corella, Dolores
• Arós, Fernando
• Gómez-Gracia, Enrique
• Ruiz-Gutiérrez, Valentina
• Fiol, Miquel
• Lapetra, José
• Lamuela-Raventos, Rosa Maria
• Serra-Majem, Lluís
• Pintó, Xavier
• Basora, Josep
• Muñoz, Miguel Angel
• Sorlí, José V
• Martínez, José Alfredo
• Martínez-González, Miguel Angel

Titel

Primary Prevention of Cardiovascular Disease with a Mediterranean Diet

Ist Teil von

• The New England journal of medicine, 2013-04, Vol.368 (14), p.1279-1290

Ort / Verlag

Waltham, MA: Massachusetts Medical Society

Erscheinungsjahr

2013

Quelle

EZB-FREE-00999 freely available EZB journals

Beschreibungen/Notizen

• In a randomized trial, participants assigned to a Mediterranean diet supplemented with either nuts or extra-virgin olive oil had a significantly lower rate of cardiovascular events at 4.8 years than participants assigned to a low-fat control diet. The traditional Mediterranean diet is characterized by a high intake of olive oil, fruit, nuts, vegetables, and cereals; a moderate intake of fish and poultry; a low intake of dairy products, red meat, processed meats, and sweets; and wine in moderation, consumed with meals. 1 In observational cohort studies 2 , 3 and a secondary prevention trial (the Lyon Diet Heart Study), 4 increasing adherence to the Mediterranean diet has been consistently beneficial with respect to cardiovascular risk. 2 – 4 A systematic review ranked the Mediterranean diet as the most likely dietary model to provide protection against coronary heart disease. 5 Small clinical trials have uncovered . . .