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Mediterranean dietary pattern in a randomized trial: prolonged survival and possible reduced cancer rate
M de Lorgeril1, P Salen, J L Martin
1Laboratoire de Physiologie and GIP-Exercice, Centre Hospitalo-Universitaire de Saint-Etienne and School of Medicine, France.
Insights
The Mediterranean diet, rich in fruits and vegetables, significantly reduced cancer risk and improved survival in heart disease patients. This cardioprotective diet offers potential cancer protection, warranting further investigation into its components.
Area of Science:
- Cardiovascular Health
- Nutritional Epidemiology
- Oncology
Background:
- The Mediterranean diet is recognized for its cardioprotective properties.
- Its potential role in cancer risk reduction remains largely unproven by clinical trials.
Purpose of the Study:
- To investigate the impact of a Mediterranean diet on overall survival and cancer incidence in patients with coronary heart disease.
- To compare a Mediterranean diet against a control diet in a randomized trial.
Main Methods:
- The Lyon Diet Heart Study randomized 605 coronary heart disease patients to either a Mediterranean diet or a control diet.
- Outcomes assessed included overall survival, cardiac deaths, and newly diagnosed cancer rates over a 4-year follow-up.
Main Results:
- The Mediterranean diet group showed a 56% reduction in total deaths (P=.03) and a 61% reduction in cancer incidence (P=.05) compared to the control group.
- Higher intake of fruits, vegetables, fiber, and vitamin C, and lower intake of saturated fats were observed in the Mediterranean diet group.
- Plasma levels of vitamins C, E, and omega-3 fatty acids were significantly higher in the Mediterranean diet group.
Conclusions:
- This randomized trial suggests that a Mediterranean diet enhances survival and may offer protection against cancer in patients with coronary heart disease.
- Further research is recommended to elucidate the specific roles of lipids and fatty acids in this protective effect.
Background:
The Mediterranean dietary pattern is thought to reduce the risk of cancer in addition to being cardioprotective. However, no trial has been conducted so far to prove this belief.
Methods:
We compared overall survival and newly diagnosed cancer rate among 605 patients with coronary heart disease randomized in the Lyon Diet Heart Study and following either a cardioprotective Mediterranean-type diet or a control diet close to the step 1 American Heart Association prudent diet.
Results:
During a follow-up of 4 years, there were a total of 38 deaths (24 in controls vs 14 in the experimental group), including 25 cardiac deaths (19 vs 6) and 7 cancer deaths (4 vs 3), and 24 cancers (17 vs 7). Exclusion of early cancer diagnoses (within the first 24 months after entry into the trial) left a total of 14 cancers (12 vs 2). After adjustment for age, sex, smoking, leukocyte count, cholesterol level, and aspirin use, the reduction of risk in experimental subjects compared with control subjects was 56% (P=.03) for total deaths, 61% (P=.05) for cancers, and 56% (P=.01) for the combination of deaths and cancers. The intakes of fruits, vegetables, and cereals were significantly higher in experimental subjects, providing larger amounts of fiber and vitamin C (P<.05). The intakes of cholesterol and saturated and polyunsaturated fats were lower and those of oleic acid and omega-3 fatty acids were higher (P<.001) in experimental subjects. Plasma levels of vitamins C and E (P<.05) and omega-3 fatty acids (P<.001), measured 2 months after randomization, were higher and those of omega-6 fatty acids were lower (P<.001) in experimental subjects.
Conclusions:
This randomized trial suggests that patients following a cardioprotective Mediterranean diet have a prolonged survival and may also be protected against cancer. Further studies are warranted to confirm the data and to explore the role of the different lipids and fatty acids in this protection.