Medi-RIVAGE study: reduction of cardiovascular disease risk factors after a 3-mo intervention with a Mediterranean-type diet or a low-fat diet

BACKGROUND: 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. OBJECTIVES: In the Mediterranean Diet, Cardiovascular Risks and Gene Polymorphisms (Medi-RIV...

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Published in:The American journal of clinical nutrition 2005-11, Vol.82 (5), p.964-971
Main Authors: 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
Format: Article
Language:English
Subjects:
Adolescent
Adult
Aged
Analysis of Variance
apolipoproteins
Biological and medical sciences
Biomarkers - blood
blood lipids
Body Mass Index
Cardiovascular disease
cardiovascular diseases
Cardiovascular Diseases - blood
Cardiovascular Diseases - epidemiology
Cardiovascular Diseases - prevention & control
cholesteremic effect
Cholesterol
Cholesterol - blood
cholesterol metabolism
Cholesterol, HDL - blood
Cholesterol, LDL - blood
Comparative studies
diastolic blood pressure
Diet
Diet, Fat-Restricted
Diet, Mediterranean
disease prevention
Epidemiology
Feeding. Feeding behavior
Female
Food and Nutrition
Fundamental and applied biological sciences. Psychology
Humans
insulin
Insulin - blood
Life Sciences
Lipid Metabolism - genetics
Lipid Metabolism - physiology
low density lipoprotein
low fat diet
Male
men
Middle Aged
nutrient intake
nutritional intervention
nutritional status
Patient Compliance
Polymorphism
Polymorphism, Genetic
Primary Prevention - methods
Risk Factors
risk reduction
Surveys and Questionnaires
systolic blood pressure
traditional foods
triacylglycerols
Triglycerides - blood
Vertebrates: anatomy and physiology, studies on body, several organs or systems
women
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Summary:BACKGROUND: 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. OBJECTIVES: 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. DESIGN: After the 3-mo dietary intervention, changes in many risk factors were evaluated. Dietary questionnaires and plasma nutritional markers were used to test compliance. RESULTS: 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. CONCLUSION: After a 3-mo intervention, both diets significantly reduced cardiovascular disease risk factors to an overall comparable extent.
ISSN:0002-9165
1938-3207
DOI:10.1093/ajcn/82.5.964