Mediterranean Diet, Traditional Risk Factors, and the Rate of Cardiovascular Complications After Myocardial Infarction

Lorgeril, Michel de; Salen, Patricia; Martin, Jean‐Louis; Monjaud, I; Delaye, J; Mamelle, N

doi:10.1161/01.cir.99.6.779

Cited by 2,602 publications

(1,662 citation statements)

References 30 publications

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“…Our findings are consistent with the potential role of wine consumption as one of the beneficial elements of a Mediterranean-style diet, 39,40 but further corroboration is still needed and may come from large follow-up studies conducted in Mediterranean populations.…”

Section: Resultssupporting

confidence: 88%

Type of alcoholic beverage and first acute myocardial infarction: A case‐control study in a mediterranean country

Fernández-Jarne

Martínez-Losa

Serrano-Martínez

et al. 2003

Clinical Cardiology

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SummaryBackground: Although international comparisons have consistently found an inverse association between wine and coronary heart disease, few epidemiologic studies are available in Southern Europe. We assessed the association of wine, red wine, and the pattern of drinking wine during meals with the risk of myocardial infarction.Hypothesis: We specifically evaluated three hypotheses: (1) Is the protection against incidence of nonfatal myocardial infarction stronger for wine than for other alcoholic beverages? (2) Does the wine consumed during meals represent a more beneficial pattern of alcohol consumption? (3) Is red wine more advantageous than other types of wine?Methods: A case-control study (171 cases, 171 matched controls) was conducted in Spain. Multiple dietary and nondietary potential confounders were assessed.Results: Exposure to wine, red wine, and wine during meals was associated with risk reductions similar to those of other alcoholic beverages (point estimates of the odds ratio for low and high intake were 0.48 and 0.38 for wine; 0.42 and 0.55 for other beverages). However, after controlling for total alcohol intake, wine consumption (g/day) improved the prediction of a myocardial infarction.Conclusions: Our data showed that red wine or drinking wine during meals was similar to alcohol from other sources

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Section: Resultssupporting

confidence: 88%

Type of alcoholic beverage and first acute myocardial infarction: A case‐control study in a mediterranean country

Fernández-Jarne

Martínez-Losa

Serrano-Martínez

et al. 2003

Clinical Cardiology

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“…Two clinical studies have examined the effects of ALA on hard CVD end points, the Lyon Diet Heart study28 and the Alpha‐Omega trial,29 both conducted in myocardial infarction survivors. A large benefit in reduction of reinfarction in the Lyon study could not be ascribed entirely to ALA, as other dietary changes took place,28 whereas the Alpha‐Omega trial revealed a trend toward CVD protection for ALA in patients receiving up‐to‐date cardiologic treatment 29. There have been no primary prevention trials with ALA, only observational studies.…”

Section: Discussionmentioning

confidence: 99%

Dietary α‐Linolenic Acid, Marine ω‐3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvención con DIeta MEDiterránea (PREDIMED) Study

Sala‐Vila¹,

Guasch‐Ferré²,

Hu³

et al. 2016

JAHA

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BackgroundEpidemiological evidence suggests a cardioprotective role of α‐linolenic acid (ALA), a plant‐derived ω‐3 fatty acid. It is unclear whether ALA is beneficial in a background of high marine ω‐3 fatty acids (long‐chain n‐3 polyunsaturated fatty acids) intake. In persons at high cardiovascular risk from Spain, a country in which fish consumption is customarily high, we investigated whether meeting the International Society for the Study of Fatty Acids and Lipids recommendation for dietary ALA (0.7% of total energy) at baseline was related to all‐cause and cardiovascular disease mortality. We also examined the effect of meeting the society's recommendation for long‐chain n‐3 polyunsaturated fatty acids (≥500 mg/day).Methods and ResultsWe longitudinally evaluated 7202 participants in the PREvención con DIeta MEDiterránea (PREDIMED) trial. Multivariable‐adjusted Cox regression models were fitted to estimate hazard ratios. ALA intake correlated to walnut consumption (r=0.94). During a 5.9‐y follow‐up, 431 deaths occurred (104 cardiovascular disease, 55 coronary heart disease, 32 sudden cardiac death, 25 stroke). The hazard ratios for meeting ALA recommendation (n=1615, 22.4%) were 0.72 (95% CI 0.56–0.92) for all‐cause mortality and 0.95 (95% CI 0.58–1.57) for fatal cardiovascular disease. The hazard ratios for meeting the recommendation for long‐chain n‐3 polyunsaturated fatty acids (n=5452, 75.7%) were 0.84 (95% CI 0.67–1.05) for all‐cause mortality, 0.61 (95% CI 0.39–0.96) for fatal cardiovascular disease, 0.54 (95% CI 0.29–0.99) for fatal coronary heart disease, and 0.49 (95% CI 0.22–1.01) for sudden cardiac death. The highest reduction in all‐cause mortality occurred in participants meeting both recommendations (hazard ratio 0.63 [95% CI 0.45–0.87]).ConclusionsIn participants without prior cardiovascular disease and high fish consumption, dietary ALA, supplied mainly by walnuts and olive oil, relates inversely to all‐cause mortality, whereas protection from cardiac mortality is limited to fish‐derived long‐chain n‐3 polyunsaturated fatty acids.Clinical Trial Registration URL: http://www.Controlled-trials.com/. Unique identifier: ISRCTN35739639.

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“…Populations consuming a diet rich in vegetables, olive oil, fish and wine (Mediterranean diet, MD) had the lowest mortality among the seven countries included in that study. The benefits of this diet can apparently be transferred to populations of other ethnic origins (Kouris-Blazos et al, 1999) and have also been reproduced in secondary prevention trials (de Lorgeril et al, 1999).…”

Section: Introductionmentioning

confidence: 97%

“…However, despite reports indicating that light-to-moderate alcohol consumption reduces both CV mortality (Thun et al, 1997) and the risk of stroke (Berger et al, 1999), wine drinking also has been related to the intake of healthier diets (Tjonneland et al, 1999) and other advantageous lifestyle characteristics (Wannamethee & Shaper, 1999), to which CV benefits are attributed. Thus, the health benefits of phenolic acids and polyphenols contained in red wine may be indiscernible in populations that ingest large amounts of fruit and vegetables, whereas these benefits could be distinctly apparent in populations with relatively low intakes of these kinds of foods (de Lorgeril et al, 1999). In this regard, the proposal that wine is a major determinant of the benefits derived from MD (Renaud & de Lorgeril, 1992) still needs to be demonstrated.…”

Section: Introductionmentioning

confidence: 99%

Mediterranean diet, but not red wine, is associated with beneficial changes in primary haemostasis

et al. 2003

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Objective: (1) To compare the effect of an alcohol-free Mediterranean-type diet (MD) and a high-fat diet (HFD) on variables of primary haemostasis (bleeding time, plasma von Willebrand factor and platelet aggregation=secretion). (2) To test whether red wine supplementation modified these variables, independently of the diet. Design, subjects and intervention: Controlled prospective intervention study. Two groups, each consisting of 21 healthy male university students (22 AE 3.4 y), received either MD or HFD during 90 days. Between days 30 and 60, both diets were supplemented with 240 ml=day of red wine. Baseline (T0) and T30, T60 and T90-day samples were drawn. Bleeding time was measured before (day 30) and after (day 60) wine supplementation. No drop out from the study was experienced. Setting: University campus and outpatient nutrition clinic. Results: All baseline (day 0) variables did not differ significantly between study groups. On day 30, individuals on MD had significantly higher levels of plasma b-carotene, folate, ascorbate, and eicosapentaenoic acid in plasma lipid fractions, than those on HFD. Total plasma cholesterol, HDL and LDL did not change significantly in either study group at any time point. After 30 days on each diet, individuals on MD had longer bleeding time (BT) than those on HFD (7.6 AE 2.8 vs 5.8 AE 1.7 min; P ¼ 0.017). BT did not change significantly after I month of wine supplementation (7.1 AE 2.0 vs 5.5 AE 2.0 min, respectively). Plasma von Willebrand factor (vWF : Ag) on day 0 was 89 AE 40 and 111 AE 70% in MD and HFD groups, respectively (P ¼ 0.21). These values did not change significantly at 30, 60 or 90 days. MD intake was associated with an increase in platelet serotonin secretion (P ¼ 0.02) and a marginal increase in platelet aggregation after stimulation with epinephrine (P ¼ 0.07). Wine intake resulted in a marginal decrease in platelet 14 C-5-HT secretion with 4 mM ADP (P ¼ 0.07). However, both platelet aggregation and secretion were consistently increased when using collagen as agonist (1 and 2 mg=ml, P ¼ 0.01). Conclusion: The longer BT in individuals on MD, obtained independently of red wine, denotes less interaction of platelets with the vascular wall, which could be beneficial from the point of view of cardiovascular (CV) risk. This effect is not explained by changes in the measured haemostatic determinants of BT (plasma vWF, ex vivo platelet function), and might be attributed to other as yet unknown vascular factors. Moderate consumption of red wine results in a significant increase in ex vivo platelet aggregation and secretion after stimulation with collagen. This observation contradicts previous reports, although further studies are required to elucidate the influence of this finding on CV risk.

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Mediterranean Diet, Traditional Risk Factors, and the Rate of Cardiovascular Complications After Myocardial Infarction

Cited by 2,602 publications

References 30 publications

Type of alcoholic beverage and first acute myocardial infarction: A case‐control study in a mediterranean country

Type of alcoholic beverage and first acute myocardial infarction: A case‐control study in a mediterranean country

Dietary α‐Linolenic Acid, Marine ω‐3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvención con DIeta MEDiterránea (PREDIMED) Study

Mediterranean diet, but not red wine, is associated with beneficial changes in primary haemostasis

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