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ORIGINAL RESEARCH COMMUNICATION |
1 From the Human Nutrition and Lipids Joint Research Unit 476-INSERM, National Institute of Health and Medical Research/1260-National Institute of Agronomic Research, Faculty of Medicine Timone, Université de la Méditerranée, Marseille, France (SV-B, CD, OH, RP, M-JA-C, and DL); the Analytical Chemistry Laboratory, Faculty of Pharmacy, Marseille, France (CD and HP); the Cancer Research Centre, INSERM-CRLC Val d'Aurelle, Montpellier, France (MG); the Centre for Detection and Prevention of Arteriosclerosis, Timone University Hospital, Marseille, France (M-CB and PV); the Health Regional Observatory, Epidemiology and Social Sciences Applied to Medical Innovation Unit-379-INSERM, Marseille, France (PV); and the UMMM Metabolic Disease and Macronutrients Laboratory, Clermont-Ferrand, France (PG)
Background: Epidemiologic studies link Mediterranean-type diets to a low incidence of cardiovascular disease; however, few dietary intervention studies have been undertaken, especially in primary prevention.
Objectives: In the Mediterranean Diet, Cardiovascular Risks and Gene Polymorphisms (Medi-RIVAGE) study, the effects of a Mediterranean-type diet (Med group) or a low-fat diet (low-fat group) on risk factors were evaluated in 212 volunteers (men and women) with moderate risk factors for cardiovascular disease.
Design: After the 3-mo dietary intervention, changes in many risk factors were evaluated. Dietary questionnaires and plasma nutritional markers were used to test compliance.
Results: Although the dietary goals were only partially reached, changes in dietary habits were observed in both groups (n = 169): protein, carbohydrate, and fiber intakes increased and fat quality (decreased saturated fat and increased monounsaturated or polyunsaturated fat) improved. BMI, total and triacylglycerol-rich lipoprotein (TRL) cholesterol, triacylglycerols, TRL triacylglycerols, apolipoproteins A-I and B, insulinemia, glycemia, and the homeostasis model assessment score were significantly lower after 3 mo. The reductions in total cholesterol, triacylglycerols, and insulinemia remained significant after adjustment for BMI. There was a trend for a diet-by-time interaction for LDL cholesterol (P = 0.09). Our data predicted a 9% reduction in cardiovascular disease risk with the low-fat diet and a 15% reduction with this particular Mediterranean diet.
Conclusion: After a 3-mo intervention, both diets significantly reduced cardiovascular disease risk factors to an overall comparable extent.
Key Words: Intervention trial • primary prevention • blood pressure • lipid metabolism • apolipoproteins
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