Mediterranean diet beneficial in secondary cardiovascular prevention

Long-term adherence to a Mediterranean diet rich in extra virgin olive oil appears to reduce the risk of atherosclerosis progression, according to data from the CORDIOPREV* study.

The current analysis included 939 CORDIOPREV participants with coronary heart disease. They were randomized to follow a low-fat diet rich in complex carbohydrates (28-percent fat, 12-percent monounsaturated fatty acids, >55-percent carbohydrates) or a Mediterranean diet rich in extra virgin olive oil (35-percent fat, 22-percent monounsaturated fatty acids, <50-percent carbohydrates).

All patients underwent ultrasonic assessment of the intima-media thickness of both common carotid arteries (IMT-CC), which was a validated surrogate for the status and future cardiovascular disease risk, at baseline and at years 5 and 7. Carotid plaque number and height were also recorded.

In the Mediterranean diet group, IMT-CC decreased significantly at 5 years (−0.027±0.008 mm; p<0.001) and remained low at 7 years (−0.031±0.008 mm; P<0.001) relative to baseline. On the other hand, the low-fat diet did not alter IMT-CC.

IMT-CC and carotid plaque max height were greatly reduced among patients following the Mediterranean diet than among those following the low-fat diet throughout follow-up.

Baseline IMT-CC showed the strongest association with the changes in IMT-CC after the dietary intervention.

The findings underscore the clinical benefits of the Mediterranean diet in the context of secondary cardiovascular prevention.

*Coronary Diet Intervention With Olive Oil and Cardiovascular Prevention