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 Printable version |
Omega-3 fatty acids, antioxidants and Mediterranean diet : new nutritional strategies for the prevention and treatment of ischaemic heart disease |
Sang Thrombose Vaisseaux. Volume 12, Number 4, 202-10, Avril 2000, Mini-revues
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 Résumé
Article gratuit
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Author(s) : Michel de Lorgeril, Patricia Salen |
Summary : There is no single definition of the Mediterranean diet. In terms of nutriments, it can be defined as a diet poor in saturated and polyunsaturated fats but rich in oleic acid. Despite their low amount in the diet, omega-3 fatty acids are characteristic components of the Mediterranean diet as are antioxidants of various sources and vitamins of the B group, in particular folates. Adoption of a Mediterranean diet results in a significant reduction of total and LDL-cholesterol with also a significant effect on triglycerides and either a small and positive or no effect on HDL-cholesterol. However, the Mediterranean diet has been shown to be cardioprotective (for instance in prevention of sudden death) through biological effects (probably induced by omega-3 fatty acids) independent of its effect on blood lipoproteins. The association of these cardioprotective effects and beneficial effects on blood lipids, in addition to its gastronomic properties, renders this type of diet extremely attractive for public health purposes. |
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