The study, conducted by Dr. Ramon Estruch, a professor of medicine at the University of Barcelona, and his colleagues, randomly assigned subjects at high risk of heart disease to follow either a low-fat diet or a Mediterranean diet:
One group assigned to a Mediterranean diet was given extra virgin olive oil each week and was instructed to use at least 4 tablespoons a day. The other group got a combination of walnuts, almonds and hazelnuts and was instructed to eat about an ounce of them each day. An ounce of walnuts, for example, is about a quarter cup -- a generous handful. The mainstays of the diet consisted of at least 3 servings a day of fruits and at least two servings of vegetables. Participants were to eat fish at least three times a week and legumes, which include beans, peas and lentils, at least three times a week. They were to eat white meat instead of red, and, for those accustomed to drinking, to have at least 7 glasses of wine a week with meals. They were encouraged to avoid commercially made cookies, cakes and pastries and to limit their consumption of dairy products and processed meats.
Participants on the Mediterranean diet were able to stick with it long-term, which was part of its success. It didn't feel so much like a diet; in fact, it was enjoyable! (Participants were also encouraged to drink red wine.) Those in the low-fat group didn't fare as well; investigators reported that without significant support, those participants didn't lower their fat intake very much, so "the study wound up comparing the usual modern diet, with its regular consumption of red meat, sodas and commercial baked goods, to a diet that shunned all that."
Click on the links below to read more:
• Mediterranean Diet Can Cut Heart Disease, Study Finds | The New York Times
• Primary Prevention of Cardiovascular Disease with a Mediterranean Diet
| The New England Journal of Medicine
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