The postprandial effect of components of the mediterranean diet on endothelial function

Auteur(s) :
Corretti MC., Plotnick GD., Vogel RA.
Date :
Nov, 2000
Source(s) :
JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY. #36:5 p1455-1460
Adresse :
"VOGEL RA,UNIV MARYLAND HOSP;22 S GREENE ST,ROOM S3B06; BALTIMORE MD 21201, USA.rvogel@heart.umaryland.edu"

Sommaire de l'article

OBJECTIVES
This study investigated the postprandial effect of components of the Mediterranean diet on endothelial function, which may be an atherogenic factor.

BACKGROUND
The Mediterranean diet, containing olive oil, pasta, fruits, vegetables, fish, and nine, is associated with ail unexpectedly low rate of cardiovascular events. The Lyon Diet Heart Study found that a Mediterranean diet, which substituted omega-3-fatty-acid-enriched canola oil for the traditionally consumed omega-9 fatty-acid-rich olive oil, reduced cardiovascular events.

METHODS
We fed 10 healthy, normolipidemic subjects five meals containing 900 kcal and 50 g far. Three meals contained different fat sources: olive oil, canola oil, and salmon. Two olive oil meals also contained antioxidant vitamins (C and E) or foods (balsamic vinegar and salad). We measured serum lipoproteins and glucose and brachial artery flow-mediated vasodilation (FMD), an index of endothelial function, before and 3 h after each meal.

RESULTS
All five meals significantly raised serum triglycerides, but did not change other lipoproteins or glucose 3 h postprandially. The olive oil meal reduced FMD 31% (14.3 +/- 4.2% to 9.9 +/- 4.5%, p = 0.008). An inverse correlation was observed between postprandial changes in serum triglycerides and FMD (r = -0.47, p < 0.05). The remaining four meals did not significantly reduce FMD.

CONCLUSIONS
In terms of their postprandial effect on endothelial function, the beneficial components of the Mediterranean and Lyon Diet Heart Study diets appear to be antioxidant-rich foods, including vegetables, fruits, and their derivatives such as vinegar, and omega-3-rich fish and canola oils.

Source : Pubmed
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