Vogel R A, Corretti M C, Plotnick G D
Department of Medicine, University of Maryland School of Medicine, Baltimore, USA.
J Am Coll Cardiol. 2000 Nov 1;36(5):1455-60. doi: 10.1016/s0735-1097(00)00896-2.
This study investigated the postprandial effect of components of the Mediterranean diet on endothelial function, which may be an atherogenic factor.
The Mediterranean diet, containing olive oil, pasta, fruits, vegetables, fish, and wine, is associated with an 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.
We fed 10 healthy, normolipidemic subjects five meals containing 900 kcal and 50 g fat. 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.
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.
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.
本研究调查了地中海饮食成分对内皮功能的餐后效应，内皮功能可能是一种致动脉粥样硬化因素。
富含橄榄油、面食、水果、蔬菜、鱼类和葡萄酒的地中海饮食与出人意料的低心血管事件发生率相关。里昂饮食心脏研究发现，用富含ω-3脂肪酸的菜籽油替代传统食用的富含ω-9脂肪酸的橄榄油的地中海饮食可减少心血管事件。
我们为10名健康、血脂正常的受试者提供了五餐，每餐含900千卡热量和50克脂肪。三餐含有不同的脂肪来源：橄榄油、菜籽油和三文鱼。两餐橄榄油还含有抗氧化维生素（C和E）或食物（香醋和沙拉）。我们在每餐前后及餐后3小时测量血清脂蛋白、葡萄糖以及肱动脉血流介导的血管舒张（FMD），FMD是内皮功能的一个指标。
所有五餐均显著升高血清甘油三酯，但餐后3小时未改变其他脂蛋白或葡萄糖水平。橄榄油餐使FMD降低31%（从14.3±4.2%降至9.9±4.5%，p = 0.008）。观察到餐后血清甘油三酯变化与FMD之间呈负相关（r = -0.47，p < 0.05）。其余四餐未显著降低FMD。
就餐后对内皮功能的影响而言，地中海饮食和里昂饮食心脏研究饮食中的有益成分似乎是富含抗氧化剂的食物，包括蔬菜、水果及其衍生物如醋，以及富含ω-3的鱼类和菜籽油。
