The Mediterranean-style diet for the prevention of cardiovascular diseases

Lorgeril, Michel de; Salen, Patricia

doi:10.1079/phn2005933

Cited by 123 publications

(77 citation statements)

References 34 publications

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“…Instead, protection against cardiovascular disease is well established for Mediterranean-type diets [108]. Similar benefits are suggested for low-GI or GL diets [25,26] and more recently also for high vegetable protein diets [109].…”

Section: The Long-term Perspectivementioning

confidence: 84%

Optimal dietary approaches for prevention of type 2 diabetes: a life-course perspective

et al. 2010

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In recent years, several alternative dietary approaches, including high-protein and low-glycaemicload diets, have produced faster rates of weight loss than traditional low-fat, high-carbohydrate diets. These diets share an under-recognised unifying mechanism: the reduction of postprandial glycaemia and insulinaemia. Similarly, some food patterns and specific foods (potatoes, white bread, soft drinks) characterised by hyperglycaemia are associated with higher risk of adiposity and type 2 diabetes. Profound compensatory hyperinsulinaemia, exacerbated by overweight, occurs during critical periods of physiological insulin resistance such as pregnancy and puberty. The dramatic rise in gestational diabetes and type 2 diabetes in the young may therefore be traced to food patterns that exaggerate postprandial glycaemia and insulinaemia. The dietary strategy with the strongest evidence of being able to prevent type 2 diabetes is not the accepted low-fat, high-carbohydrate diet, but alternative dietary approaches that reduce postprandial glycaemia and insulinaemia without adversely affecting other risk factors.

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Section: The Long-term Perspectivementioning

confidence: 84%

Optimal dietary approaches for prevention of type 2 diabetes: a life-course perspective

et al. 2010

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“…The Mediterraneanstyle diet has been the highlight of many of these 'hearthealthy' diets for the prevention of cardiovascular diseases, because it provides a diet rich in a-linolenic acids (De Lorgeril and Salen, 2006). De Lorgeril and Salen (2006) reviewed the literature on the Mediterranean diet and cardiovascular disease and reported a 50-70% reduction in the risk of cardiovascular disease after 4 years of follow-up in individuals with established coronary heart disease in the Lyon Diet Heart Study.…”

Section: Cardiovascular Risk Factor Changesmentioning

confidence: 99%

Effect of a moderately hypoenergetic Mediterranean diet and exercise program on body cell mass and cardiovascular risk factors in obese women

et al. 2007

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Objective: To assess the effects of a moderately hypoenergetic Mediterranean diet (MHMD) and exercise program on body cell mass (BCM) and cardiovascular disease risk factors in obese women. Subjects/Methods: Forty-seven obese women, 39.7713.2 years of age, with a body mass index (BMI) ¼ 30.776.0 kg/m 2 , completed the study. The following were measured at baseline, 2 and 4 months: BCM, BCM index (BCMI), body weight, BMI, fat-free mass (FFM), fat mass (FM), total body water (TBW), extracellular water (ECW) and intracellular water (ICW) using bioelectrical impedance analysis; fasting blood glucose (FBG), serum total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and triglyceride (TG) concentrations; systolic (SBP) and diastolic (DBP) blood pressure. Results: Body weight, BMI, FM, TC and TG significantly decreased (Po0.001; Po0.002 (TG)) at 2 and 4 months. FFM, TBW, ECW, FBG and DBP significantly decreased at 2 months (Po0.05 (FFM); Po0.001). LDL-C significantly decreased (Po0.001), while HDL-C significantly increased (Po0.002) at 4 months. BCM, BCMI, ICW and SBP remained stable over time. Conclusion: BCM was preserved and cardiovascular disease risk factors improved in obese women placed on a MHMD and exercise program for 4 months.

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“…Regarding breast cancer, the protective effect of perilla oil was seen in women with respect to blood pressure reduction, respectively. [48][49][50] Although the PUFAs diet consumed is thought to be a significant, if not the primary, contributor to the reduced incidence of CHD and certain cancers seen in these populations, it may not be the only factor. Perilla oil is also not the only component of the diet that has been found to have biological benefits.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Importance of Monounsaturated and Polyunsaturated Fatty acids of Perilla Oil

Asif¹

2013

Int J Phytopharm

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The perilla oil has wide range of therapeutic and culinary applications. Perilla frutescens seeds contain saturated (SFAs), unsaturated (USFAs) like monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs). The Perilla seeds are small and weight about 4g/1000 seeds. These seeds contained approximately 35-45% oil. It also contains the ω-3 fatty acid (54-64%) i.e. α-linolenic acid (ALA), ω-6 (≈14%) i.e. Linoleic acid (LA) and ω-9 (small amount) i.e. Oleic acid (OA). It also contains SFAs at 6.7-7.6%. In comparing to other plant oils, Perilla oil contains one of the highest proportions of ω-3 fatty acids. Perilla oil has most beneficial to human health and in prevention and control of various diseases such as cancer, inflammation, rheumatoid arthritis, coronary heart disease (CHD), specifically for its ability to reduce blood pressure and low-density lipoprotein (LDL) cholesterol and other health benefits.

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The Mediterranean-style diet for the prevention of cardiovascular diseases

Abstract: Objectives: To discuss present knowledge about Mediterranean diet and cardiovascular diseases.

Cited by 123 publications

References 34 publications

Optimal dietary approaches for prevention of type 2 diabetes: a life-course perspective

Optimal dietary approaches for prevention of type 2 diabetes: a life-course perspective

Effect of a moderately hypoenergetic Mediterranean diet and exercise program on body cell mass and cardiovascular risk factors in obese women

Nutritional Importance of Monounsaturated and Polyunsaturated Fatty acids of Perilla Oil

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