Adeherance to a Mediterranean Diet
Adherence to a Mediterranean Diet and survival in a Greek Population
Hypothesis: The purpose of this study was to find out if Adhering to a "Mediterranian" diet will improve longevity. In recent years there have been several epidemiologic studies that have tried to link dietary patterns with increased longevity. This particular study focuses on the Mediterranian diet and its effects on longevity. The Traditional Mediterranean diet is characterized by a high intake of vegetables, legumes, fruits, nuts unrefined cereals, a high intake of olive oil and a low intake of saturated lipids, a moderately high intake of fish, a low to moderate intake of dairy products mostly in the form of cheese or yogurt, a low intake of meat and poultry and a regular but moderate intake of ethanol, primarily wine and generally during meals (1.) The Mediterranean diet has been considered a healthy diet since the 1950 's when Ancel Keys conducted a seven country study on the subject, and the Mediterranean diet has many of the same components as the US DASH diet, but the Mediterranean diet has a higher intake of olive oil.(3.)
Methods: This was a population based prospective study, looking only at the Greek population. There were 22,043 adult participants. Participants completed an extensive food intake questionnaire. Adherence to the traditional Mediterranean diet was assessed by a 10 point Mediterranean diet scale devised and used by the EPIC, a zero or a one being a low adherence and 10 being the highest adherence (2.). The study used a proportional hazards regression to assess the relation between adherence to the Mediterranean diet and total mortality. Considerations and adjustments were made or mortality due to coronary heart disease and cancer, with adjustments for age, sex, BMI, and physical activity levels (1.) Study had a 44 moth follow up.
Summary of findings: This study was able to find that a high degree of adherence to the traditional Mediterranean diet
Hypothesis: The purpose of this study was to find out if Adhering to a "Mediterranian" diet will improve longevity. In recent years there have been several epidemiologic studies that have tried to link dietary patterns with increased longevity. This particular study focuses on the Mediterranian diet and its effects on longevity. The Traditional Mediterranean diet is characterized by a high intake of vegetables, legumes, fruits, nuts unrefined cereals, a high intake of olive oil and a low intake of saturated lipids, a moderately high intake of fish, a low to moderate intake of dairy products mostly in the form of cheese or yogurt, a low intake of meat and poultry and a regular but moderate intake of ethanol, primarily wine and generally during meals (1.) The Mediterranean diet has been considered a healthy diet since the 1950 's when Ancel Keys conducted a seven country study on the subject, and the Mediterranean diet has many of the same components as the US DASH diet, but the Mediterranean diet has a higher intake of olive oil.(3.)
Methods: This was a population based prospective study, looking only at the Greek population. There were 22,043 adult participants. Participants completed an extensive food intake questionnaire. Adherence to the traditional Mediterranean diet was assessed by a 10 point Mediterranean diet scale devised and used by the EPIC, a zero or a one being a low adherence and 10 being the highest adherence (2.). The study used a proportional hazards regression to assess the relation between adherence to the Mediterranean diet and total mortality. Considerations and adjustments were made or mortality due to coronary heart disease and cancer, with adjustments for age, sex, BMI, and physical activity levels (1.) Study had a 44 moth follow up.
Summary of findings: This study was able to find that a high degree of adherence to the traditional Mediterranean diet
References: 1. Trichopoulous A., Costacou T., Bamia C., Trichopoulos D. Adherence to a Mediterranian diet and survival in a Greek population. The New England Journal of Medicine 2003;348(26):2599-608. 2. Trichopoulous A., Orfanos P., Norat T., Ocke M., Peeters P., Van Der Schouw Y., Boiong H., Hoffmann K., Boffetta P., Nagel G., Masala G., Krogh B., Panico S., Tumino R., Vineis P., Bamia C., Naska A., Benetou B., Ferrari P., Slimani S., Pera G., Barcia C., Navarro C., Barranco M., Dorronsoro M., Spencer E., Key T., BinghamS., Khaw K., Kesse E., Chapelon F., RuaultM., Gerglund G., Worfalt E. Hallmans G., Johansson I., Tjonneland A., Olsen A., Overvad K., Hundborg H., Riboli E., Trichopoulos D. Modified Mediterranean diet and survival: EPIC-elderly prospective cohort study. BMJ 2005; doi:10.1136/bmj.38415.644155.8F. 3. Psaltopoulou T., Naska A., Orfanos P., Trichopoulos D., Mountokalakis T., Trichopoulous A. Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation in Cancer and Nutrition, The American Journal of Clinical Nutrition 2004; 80:1012-18.