|
|
|
|
|
|
Dear Colleagues and Friends,
|
Diet quality and dietary patterns
|
The Mediterranean diet is considered the healthiest dietary pattern in the world, with olive oil being the hallmark of this traditional dietary pattern. Its high monounsaturated fatty acid content appears to have anti-hypertensive, anti-inflammatory, and anti-thrombotic effects. Likewise, the polyphenols enriching virgin olive oil have also shown important cardioprotective effects through several mechanisms. A 2014 meta-analysis of epidemiological studies showed an inverse association with all-cause mortality, cardiovascular mortality, cardiovascular events, and stroke. However, a clear association between olive oil consumption and coronary heart disease (CHD) was not found. This week, a newly published article assessed the association between olive oil consumption and expressions of cardiovascular disease using data from three different Spanish cohorts: the Aragon Workers' Health Study (AWHS); the ‘Seguimiento Universidad de Navarra’(SUN) Project; and the European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain cohort. Throughout the three cohorts, total olive oil consumption was found to be inversely associated with all cardiovascular end-points. Results from the EPIC study suggested a maximum benefit between 20 and 30 g/day, while consumptions above 30 g/day may not provide further advantage. The protective effect could be greater for virgin olive oil while also operating from early stages of the disease (i.e., preventing the formation of coronary calcium and atheroma plaques in the arteries). These results support the recommendation to reinforce the consumption of olive oil, preferably virgin and extra virgin, over other forms of fats for primary prevention of cardiovascular disease. Additional research is needed to clarify what is the optimal dose to obtain the desired benefits and disentangle the differences between common and virgin olive oil consumption in relation to cardiovascular risk and underlying mechanisms.
|
|
A common mechanism involved in the development of heart failure (HF) and atrial fibrillation (AF) is fatty acid metabolic dysregulation in mitochondria. A new analysis within the Prevención con dieta mediterránea (PREDIMED) trial evaluated the association between plasma acylcarnitine levels and the incidence of HF or AF, and whether the mediterranean diet (MedDiet) may attenuate the association between acylcarnitines and HF or AF risk. Results revealed that elevated levels of medium- and long-chain acylcarnitines were associated with increased HF risk. For AF risk, a significant association was observed with long-chain acylcarnitines. Additive interaction of the association between long-chain acylcarnitines and AF by the MedDiet supplemented with extra virgin olive oil and by obesity was observed in an inverse and direct manner, respectively. Therefore, an intervention with MedDiet+extra-virgin olive oil may reduce AF risk associated with long-chain acylcarnitines.
|
For long-term nutrition trials, patient compliance to the intended dietary intervention is key to obtain a true measure of the effect, otherwise a lack of response to the intervention could prevent researchers from drawing accurate conclusions. Thus, a recent study aimed to identify baseline factors associated with successful dietary changes towards an energy-reduced MedDiet in the PREDIMED-Plus randomized trial. Results suggested that recruitment of individuals with high perceived self-efficacy to dietary change, and those who initially follow diets relatively richer in fiber may lead to greater changes in nutritional recommendations. On the other hand, participants with multiple chronic conditions, specifically depression, should receive specific tailored interventions.
|
|
|
|
|
|
|
|
|
|
