Lairon Denis
INSERM U476, Human Nutrition and Lipids, INRA, UMR 1260, Université de la Méditerranée, Faculté de Médecine, Marseille, France.
Mol Nutr Food Res. 2007 Oct;51(10):1209-14. doi: 10.1002/mnfr.200700097.
The traditional Mediterranean diet, as studied in the 1950s to 1960s in the South of Europe, is characterized by moderate energy intake, low animal fat, high olive oil, high cereals, high legumes, nuts and vegetables, and regular and moderate wine. A Mediterranean-type diet is being developed to mimic the traditional one and fit with present life style. While numerous epidemiological studies have supported the concept that adherence to the traditional Mediterranean diet is beneficial for health and particularly protects against cardiovascular disease, the limited number of intervention studies in this field have not yet provided major support. Nevertheless, the dietary interventions performed until now have demonstrated that adoption of a Mediterranean-type diet reduces several cardiovascular risk factors in subjects at risk (primary prevention) and/or cardiovascular events or mortality in patients after a first cardiac event (secondary prevention). Among numerous foodstuffs characterizing the Mediterranean diet, virgin olive oil has been shown to display beneficial effects on a wide range of risk factors.
20世纪50年代至60年代在欧洲南部所研究的传统地中海饮食，其特点是能量摄入适度、动物脂肪含量低、橄榄油含量高、谷物、豆类、坚果和蔬菜含量高，以及有规律且适量饮酒。一种地中海式饮食正在被开发出来，以模仿传统饮食并适应现代生活方式。虽然众多流行病学研究支持这样的观点，即坚持传统地中海饮食对健康有益，尤其能预防心血管疾病，但该领域有限的干预性研究尚未提供有力支持。然而，迄今为止进行的饮食干预表明，采用地中海式饮食可降低高危人群（一级预防）的多种心血管危险因素，和/或降低首次发生心脏事件后的患者（二级预防）的心血管事件或死亡率。在构成地中海饮食的众多食物中，初榨橄榄油已被证明对多种危险因素具有有益作用。
