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[Mediterranean diet improves low density lipoprotein susceptibility to oxidative modifications]
J López-Miranda1, P Gómez, P Castro
1Unidad de Lípidos y Arteriosclerosis. Hospital Alto Guadalquivir. Andújar. Jaén. (Spain)
Medicina Clinica
|March 23, 2001
Summary
The Mediterranean diet, rich in olive oil, enhances resistance to LDL oxidation and increases HDL cholesterol, offering cardiovascular benefits over low-fat diets. This dietary pattern is recommended for preventing heart disease.
Area of Science:
- Nutritional Science
- Cardiovascular Health
- Biochemistry
Background:
- Traditional Anglo-Saxon recommendations favor low-fat diets for cardiovascular disease (CVD) prevention.
- Mediterranean countries exhibit lower ischemic heart disease mortality, potentially due to their diet rich in monounsaturated fats from olive oil.
- Low-density lipoprotein (LDL) oxidation is a key factor in atherosclerosis development.
Purpose of the Study:
- To investigate the influence of a Mediterranean diet on LDL oxidation in vitro.
- To compare the effects of a Mediterranean diet versus a low-fat diet on cardiovascular risk markers.
Main Methods:
- 41 healthy males consumed three diets sequentially: saturated fat-rich, low-fat (NCEP-I), and Mediterranean.
- Evaluated plasma levels of lipids, apolipoproteins, and tocopherol.
- Assessed in vitro susceptibility of LDL particles to oxidation.
Main Results:
- Both hypolipidemic diets reduced total cholesterol, LDL-c, and apo-B.
- The Mediterranean diet, compared to a low-fat diet, increased resistance of LDL particles to oxidation (longer lag time, slower progression rate).
- The Mediterranean diet increased HDL-c levels, unlike the NCEP-I diet.
Conclusions:
- The Mediterranean diet positively influences cardiovascular health markers in healthy young males.
- It enhances HDL-c levels and reduces LDL oxidation susceptibility.
- The Mediterranean diet should be recommended for cardiovascular disease prevention.