Vincent-Baudry Stephanie, Defoort Catherine, Gerber Mariette, Bernard Marie-Christine, Verger Pierre, Helal Olfa, Portugal Henri, Planells Richard, Grolier Pascal, Amiot-Carlin Marie-Josephe, Vague Philippe, Lairon Denis
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.
Am J Clin Nutr. 2005 Nov;82(5):964-71. doi: 10.1093/ajcn/82.5.964.
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.
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.
After the 3-mo dietary intervention, changes in many risk factors were evaluated. Dietary questionnaires and plasma nutritional markers were used to test compliance.
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.
After a 3-mo intervention, both diets significantly reduced cardiovascular disease risk factors to an overall comparable extent.
流行病学研究表明地中海式饮食与心血管疾病低发病率相关；然而，很少有饮食干预研究，尤其是在一级预防方面。
在地中海饮食、心血管风险与基因多态性（Medi-RIVAGE）研究中，对212名有中度心血管疾病风险因素的志愿者（男性和女性）评估了地中海式饮食（地中海组）或低脂饮食（低脂组）对风险因素的影响。
经过3个月的饮食干预后，评估了许多风险因素的变化。使用饮食问卷和血浆营养标志物来测试依从性。
尽管饮食目标仅部分实现，但两组（n = 169）的饮食习惯均有变化：蛋白质、碳水化合物和纤维摄入量增加，脂肪质量（饱和脂肪减少，单不饱和或多不饱和脂肪增加）改善。3个月后，体重指数、总胆固醇和富含三酰甘油的脂蛋白（TRL）胆固醇、三酰甘油、TRL三酰甘油、载脂蛋白A-I和B、胰岛素血症、血糖以及稳态模型评估得分均显著降低。在对体重指数进行调整后，总胆固醇、三酰甘油和胰岛素血症的降低仍具有显著性。低密度脂蛋白胆固醇存在饮食与时间交互作用的趋势（P = 0.09）。我们的数据预测，低脂饮食可使心血管疾病风险降低9%，而这种特定的地中海饮食可使风险降低15%。
经过3个月的干预，两种饮食均能在总体上相当程度地显著降低心血管疾病风险因素。
