LDLs Mediterranean diet

LDLs (low-density lipopnitEtins), 312,331 alhemsclerosis and. 358-369 cardiovascular disease and, 361-365, 37D damaged, 358 drugs to lowet 369 Mediterranean diet, 364-365 vitamin E and, 634-636 Lead poisoning, 755 Lean body mass, 446... 

Clinical trials involving mixed nuts have been conducted in six countries Australia, Canada, Israel, India, New Zealand, and the United States [61-67]. In the studies that reported blood lipid values, the nut diets significantly reduced total cholesterol from 7% to 25% and low-density lipoprotein (LDL) cholesterol by 10%-33%. No studies found any significant effect on HDL cholesterol, and two found a significant decrease in triacylglycerols (TAG) [63,66]. Furthermore, both the Lyon Heart Study and the Indo-Mediterranean Diet Study showed a decrease in overall mortality and cardiovascular mortality [45,46]. 

Ros et al. [7] studied the effects of a walnut diet on endothelial function in hypercholesterolemic subjects. Twenty-one hypercholesterolemic men and women were randomly assigned to a cholesterol-lowering Mediterranean diet and a walnut diet, hi the walnut diet, walnuts replaced 32% of the enetgy obtained from MUFA in the control diet (40 to 65 g of walnuts/day). Participants followed each diet for 4 weeks. Eight men and 12 women (mean age 55 years) completed the trial. Compared with the control diet, the walnut diet improved endothefium-dependent vasodilatation (from 3.6% to 5.9%, P = 0.043) and reduced levels of vascular cell adhesion molecule-1 (from 465 to 378pmol/L, P = 0.045). The walnut diet reduced both total (4.4%, P = 0.017) and LDL cholesterol (6.4%, P = 0.010) concentrations significantly. 

Consumption of products rich in phenolic acids, such as wine and the Mediterranean diet, correlates with a reduced risk of cardiovascular disease. Since phenolic acids may exhibit antioxidant properties, a role in protecting low-density lipoprotein (LDL) from oxidative modification has been proposed [47, 99]. 

The beneficial effects of the Mediterranean diet may stem from the high content of the monounsaturated oleic acid, as well as from the polyphenols, which are beneficial in reducing LDL oxidation. LDL isolated from Greek subjects consuming a diet naturally rich in olive oil was significantly less... 

The health benefits of OA have been implicated in olive oil as part of the Mediterranean diet (Wahle, Heys, and Rotondo, 2004). LDL particles rich in MUFA are less susceptible to oxidation than those containing PUFA. Some of the health benefits resulting from a higher intake of MUFA in olive oil are probably due to a decreased intake of SFA and PUFA such as LA which may result in greater desaturation of ALA to beneficial co3 LC-PUFA, therefore decreasing CVD risk. There is also evidence to indicate that OA is responsible for lowering LDL cholesterol and has beneficial effects on immune function. 

Monounsaturated fats Triacylglycerols containing primarily fatty acids with one double bond are referred to as monounsaturated fat. Unsaturated fatty acids are generally derived from vegetables and fish. When substituted for saturated fatty acids in the diet, monounsaturated fats lower both total plasma cholesterol and LDL cholesterol, but increase HDLs. This ability of monounsaturated fats to favorably modify lipoprotein levels may explain, in part, the observation that Mediterranean cultures, with diets rich in olive oil (high in monounsaturated oleic acid), show a low incidence of coronary heart disease. 

One common feature of the mediterranean dietary habit is the use of olive oil as fat source in place of animal fat typical of Northern European and USA diets. As compared to other vegetable oils, olive oil is charaeterized by the peculiar composition of the tryglieeride fraction and by the phenolic and volatile constituents which affect the organolectic properties. Olive oil is rich in monounsaturated fat (56-84% of oleic acid), contains 3-21% of the essential linoleic aeid [3], is low in tocopherols [4,5] and therefore the presence of phenols is important to mantain the anti-oxidative stability. Several articles [1,2,6] reviewed the reasons why olive oil should be preferable to other dietary fat, paying particular attention to the fatty acid composition. Oleic acid is antithrombotic compared to saturated fatty acids [7]. Monounsaturated and polyunsaturated fats reduced low density lipoproteins (LDL) levels. 

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