Mediterranean Dietary lowers the Mortality by 20%

Mediterranean Dietary Pattern and Prediction of All-Cause Mortality in a US Population

Results From the NIH-AARP Diet and Health Study

Panagiota N. Mitrou, PhD; Victor Kipnis, PhD; Anne C. M. ThiEbaut, PhD; Jill Reedy, PhD; Amy F. Subar, PhD; Elisabet Wirflt, PhD; Andrew Flood, PhD; Traci Mouw, MPH; Albert R. Hollenbeck, PhD; Michael F. Leitzmann, MD, DrPH; Arthur Schatzkin, MD, DrPH

Arch Intern Med. 2007;167(22):2461-2468

Background The Mediterranean diet has been suggested to play a beneficial role for health and longevity. However, to our knowledge, no prospective US study has investigated the Mediterranean dietary pattern in relation to mortality.

Methods Study participants included 214 284 men and 166 012 women in the National Institutes of Health (NIH)-AARP (formerly known as the American Association of Retired Persons) Diet and Health Study. During follow-up for all-cause mortality (1995-2005), 27 799 deaths were documented. In the first 5 years of follow-up, 5985 cancer deaths and 3451 cardiovascular disease (CVD) deaths were reported. We used a 9-point score to assess conformity with the Mediterranean dietary pattern (components included vegetables, legumes, fruits, nuts, whole grains, fish, monounsaturated fat-saturated fat ratio, alcohol, and meat). We calculated hazard ratios (HRs) and 95% confidence intervals (CIs) using age- and multivariate-adjusted Cox models.

Results The Mediterranean diet was associated with reduced all-cause and cause-specific mortality. In men, the multivariate HRs comparing high to low conformity for all-cause, CVD, and cancer mortality were 0.79 (95% CI, 0.76-0.83), 0.78 (95% CI, 0.69-0.87), and 0.83 (95% CI, 0.76-0.91), respectively. In women, an inverse association was seen with high conformity with this pattern: decreased risks that ranged from 12% for cancer mortality to 20% for all-cause mortality (P = .04 and P < .001, respectively, for the trend). When we restricted our analyses to never smokers, associations were virtually unchanged.

Conclusion These results provide strong evidence for a beneficial effect of higher conformity with the Mediterranean dietary pattern on risk of death from all causes, including deaths due to CVD and cancer, in a US population.

Research points to 'Mediterranean' diet to help prevent repeat heart attack

ATLANTA (CNN) -- People who eat a so-called Mediterranean diet are as much as 70 percent less likely to suffer a second heart attack than those who follow a typical "Western" diet, according to new research.

Previous population studies have found a Mediterranean diet -- one rich in fruits, vegetables, fish, grains and beans -- protects against coronary heart disease. The new study is published in Monday's issue of Circulation: Journal of the American Heart Association.

For nearly four years, researchers in France followed more than 600 men and women who had had one heart attack. They found those consuming the Mediterranean diet had a 50 to 70 percent lower risk of a second heart attack than those in a control group.

The control group consumed a typical Western diet, where almost 34 percent of calories came from fat and almost 12 percent from saturated fat. The Mediterranean diet averaged 30 percent of total calories from fat and only 8 percent from saturated fat.

Those following the Mediterranean diet consumed more oleic and alpha-linolenic fatty acids than the control group. Oils high in alpha- linolenic or "omega-3" fatty acids are found in high amounts in plants and certain nuts. The group following the Mediterranean diet also consumed about three more grams of fiber per day than the control group, and it had a slightly higher intake of fruits and vegetables and whole grains.

Mediterranean diet 'curbs diabetes'

The Mediterranean diet includes a high intake of fish, legumes, grains, fruit and nuts, and vegetables

A study has shown that "the Mediterranean diet, with abundant quantities of virgin olive oil, provides strong protection against diabetes", The Independent reported today. It said that the diet includes high quantities of fresh vegetables, oily fish and olive oil, and may cut risk by 83 percent.

The Daily Express also covered the story and said that the diet can slash your risk of diabetes even if you are young and healthy. Other news sources also mentioned that the diet can help ward off heart disease, asthma in children and help people live a longer life.

These reports are based on a large Spanish study that involved more than 13,000 university graduates of normal weight and who did not suffer from diabetes. These recruits had an average age of 38, and they responded to questionnaires about their dietary habits. Only 33 cases of diabetes occurred over the follow up period (average 4.4 years) and although the reduction in rates of diabetes quoted is statistically significant, the way that the figures have been analysed is not ideal. The rates quoted may not apply to older or overweight individuals or those from other countries.

Where did the story come from?

Dr Miguel Martínez-González the University of Navarra, and colleagues from other hospitals in Pamplona, Spain carried out the research. The study was funded by grants awarded by the Spanish Ministry of Health and the Navarra Regional Government and published in the (peer-reviewed): The British Medical Journal.

Mediterranean Diet Heart Health Benefits

Written by Gloria Tsang, RD
Published in Sept 2005; updated in March 2007

Why is the Mediterranean Diet so famous?

An European study published in the New England Journal of Medicine in 2003 followed more than 22,000 people living in Greece and investigated their eating habits. During the 4 years of the study, researchers found that the closer people followed the so called "Mediterranean diet", the less likely they were to die from either heart disease or cancer.

Characteristics of the Mediterranean Diet

Mediterranean Diet
an abundance of plant-based foods such as fruits, vegetables, bread and other cereals, potatoes, beans, nuts and seeds olive oil as the major source of oil used moderate amount of fish; little red meat is consumed low to moderate amounts of dairy products (mainly cheese) wine is consumed in low to moderate amounts eggs are consumed not more than 4 times a week an active lifestyle

Olive Oil: olive oil is used almost exclusively in Mediterranean cooking. Olive oil is a rich source of monounsaturated fat, which can lower total cholesterol and LDL cholesterol while increase HDL cholesterol . It is also a source of antioxidants including vitamin E.

Fish: Fish, especially "oily fish", such as salmon is high in omega 3 fatty acids, a type of polyunsaturated fat which can also lower cholesterol. In 2002, the American Heart Association made a recommendation to the general public to include at least 2 servings of fish per week. For details, please read Fish and Heart Disease.

Fruits and Vegetables: These are high in beneficial fibers and antioxidants, which are protective against both heart disease and cancer. Indeed, a recent study published in January 2006 by London researchers showed that 5 servings of fruits and vegetables reduce the risk of stroke by 25 percent.

Wine: People from the Mediterranean region drink 1 - 2 glasses of wine (usually red wine) a day with meals. Red wine is a rich source of flavonoid phenolics - a type of antioxidant which protect against heart disease by increasing HDL cholesterol and preventing blood clotting. For more information, please read Red Wine and Heart Benefits

Mediterranean diet: It is not surprising to learn that people following the Mediterranean diet have a lower incidence of heart disease and cancer. Actually, the Mediterranean diet is not really a set diet. It is simply a healthy eating pattern - a pattern close to the dietary guidelines recommended by the American Heart Association. This diet is high in the good fats (monounsaturated and polyunsaturated fats) as present in fish, olive oil and nuts; and low in saturated fats and trans fats. It provides excellent source of fiber and antioxidants through encouragement of eating lots of plant-based foods.

Mediterranean diet reduces cancer risk

By Laura Mappas, July 03, 2008

New research published in the British Journal of Cancer says that following the Greek lead and adopting just some of the elements of the Mediterranean diet can cut your risk of developing cancer.

Eating right

Researchers from Harvard University, the University of Athens and the International Agency for Research on Cancer first stumbled across the health benefits of the Mediterranean diet after noticing that people who lived in countries such as Greece and Spain reported lower rates of illnesses like heart disease.

After closer scrutiny, they realised people living in these countries ate more vegetables and fish, less red meat, cooked in olive oil and drank moderate amounts of alcohol.

New Study Shows Mediterranean Diet Cuts Cancer Risk

Posted on: Wednesday, 2 July 2008, 18:40 CDT

Scientists say that adopting just a couple of elements of the Mediterranean diet could cut the risks of developing cancer by 12%.

Just using more olive oil alone cuts the risk by 9%, according to a study of 26,000 Greeks. The diet also includes higher amounts of fruits, vegetables, cereals, and less red meat.

Men might cut their risk of prostate cancer by adding broccoli to meals, a separate study has found.

Spain and Greece have lower rates of illnesses like heart disease. The people living there generally eat more vegetables and fish, less red meat, cook in olive oil and drink moderate amounts of alcohol.

The latest study is one of the largest yet to look at the potential impact on cancer of the various parts of this diet.

Thousands of Greek people of various ages were persuaded by researchers from Harvard University to record their food intake over an eight-year-period.

Those who followed the Mediterranean diet more closely by eating less red meat and more peas, beans and lentils cut the risk of cancer by 12%. Those that just ate more "unsaturated" fats such as olive oil cut their risks by 9%.

Dr Dimitrios Trichopoulos, who led the study, said "Adjusting one's overall dietary habits towards the traditional Mediterranean pattern had an important effect."

The research highlighted the importance of a healthy balanced diet, according to Sara Hiom from Cancer Research UK.

"It shows there are a number of things you can do, and there is no one 'superfood' that can stop you developing the disease."

The Institute of Food Research in Norwich conducted another study suggesting that food had the power to prevent cancer.

Scientists compared the effects of adding 400 grams of broccoli or peas a week to the diet of men at high risk of prostate cancer - and in the case of broccoli found differences in the activity of genes in the prostate which other studies have linked to cancer.

Their research raised the possibility that broccoli, or other "cruciferous" vegetables, could help prevent or slow down the disease.

Professor Richard Mithen, who led the research, published in the Public Library of Science journal, said "Eating two or three portions of cruciferous vegetables per week - and maybe a few more if you lack the GSTM1 gene - should be encouraged."

The study was the first time in a properly controlled clinical trial that broccoli had been shown to change the expression of specific genes in the prostate gland, according to Professor Karol Sikora, medical director of CancerPartnersUK.

"Although the observation period was too short and the numbers too small to show that the incidence of cancer actually fell, it is the first clear demonstration that broccoli and presumably other cruciferous vegetables may well reduce cancer risk."

Abstract Olive oil is an integral ingredient of the "Mediterranean diet" and accumulating evidence suggests that it may have a potential role in lowering the risk of several types of cancers. The mechanisms by which the carcer-preventing effects of olive oil can be performed, however, are not known. We recently hypothesized that a novel molecular explanation concerning the anti-cancer actions of olive oil may relate to the ability of its monounsaturated fatty acid (MUFA) oleic acid (OA; 18:1n-9) to specifically regulate cancer-related oncogenes. Supporting our hypothesis, exogenous suplementation of cultured breast cancer cells with physiological concentrations of OA was found to suppress the overexpression of HER2 (Her-2/neu,erB-2), a well-characterized oncogene playing a key role in the etiology, progression and response to chemotherapy and endocrine therapy in approximately 20% of breast carcinomas. OA treatment was also found to synergistically enhance the efficacy of trastuzumab, a humanized monoclonal antibody binding with high affinity to the ectodomain (ECD) of the Her2-coded p185^HER2 oncoprotein. Moreover, OA exposure significantly diminished the proteolytic cleavage of the ECD of HER2 and, consequently, its activation status, a crucial molecular event that determines both the aggressive behavior and theresponse to trastuzumab of Her2-overexpressing breast carcinomas. Our most recent findings further reveal that OA exposure may suppresses HER2 at the transcriptional level by up-regulating the expression of theEts protein PEA3-a DNA-binding protein that specifically blocks HER2 promoter activity-in breast, ovarian and stomach cancer cell lines. This anti-HER2 property of OA offers a previously ously unrecognized molecular mechanism by which olive oil may regulate the malignant behavior of cancer cells. From a clinical perspective, it could provide an effective means of influencing the outcome of Her-2/neu-overexpressing human carcinomas with poor prognosis. Indeed, OA-induced transcriptional pression of HER2 oncogene may represent a novel genomic explanation linking "Mediterranean diet", olive oil and cancer as it seems to equally operate in various types of Her-2/neu-related carcinomas.

	Wednesday, November 19, 2008