Prolonged consumption of the Mediterranean diet is beneficial in halting the progression of atherosclerosis in coronary heart disease patients, suggests a study published in the Stroke.
Lifestyle and diet affect cardiovascular risk, although there is currently no consensus about the best dietary model for the secondary prevention of cardiovascular disease.
An ongoing study conducted by a group of researchers from Spain to establish if the Mediterranean dietary pattern reduces atherosclerosis among patients with established coronary heart disease (CHD)
This study named The CORDIOPREV study (Coronary Diet Intervention With Olive Oil and Cardiovascular Prevention) is a prospective, randomized, single-blind, controlled trial in 1002 coronary heart disease patients, whose primary objective is to compare the effect of 2 healthy dietary patterns (low-fat rich in complex carbohydrates versus a Mediterranean diet rich in extra virgin olive oil) on the incidence of cardiovascular events. Here, the researchers report the results of one secondary outcome of the CORDIOPREV study. Thus, to evaluate the efficacy of these diets in reducing cardiovascular disease risk. Intima-media thickness of both common carotid arteries (IMT-CC) was ultrasonically assessed bilaterally. IMT-CC is a validated surrogate for the status and future cardiovascular disease risk.
In this study from the total participants, 939 completed IMT-CC evaluation at baseline and were randomized to follow a Mediterranean diet or a low-fat diet with IMT-CC measurements at 5 and 7 years. The researchers also analyzed the carotid plaque number and height.
The results of the study are as follows:
The Mediterranean diet decreased IMT-CC at 5, maintained at 7 years, compared to baseline.
The low-fat diet did not modify IMT-CC. IMT-CC and carotid plaque max height were higher decreased after the Mediterranean diet, compared to the low-fat diet, throughout follow-up.
Baseline IMT-CC had the strongest association with the changes in IMT-CC after the dietary intervention.
The researchers concluded that long-term consumption of a Mediterranean diet rich in extra-virgin olive oil, if compared to a low-fat diet, was associated with decreased atherosclerosis progression, as shown by reduced IMT-CC and carotid plaque height. And these findings reinforce the clinical benefits of the Mediterranean diet in the context of secondary cardiovascular prevention.
Reference:
Mediterranean Diet Reduces Atherosclerosis Progression in Coronary Heart Disease: An Analysis of the CORDIOPREV Randomized Controlled Trial by Jimenez-Torres J et. al published in the Stroke.
https://doi.org/10.1161/STROKEAHA.120.033214