Changing the Spanish-Mediterranean Diet

Abstract

The incidence of coronary heart disease has been traditionally low in Mediterranean countries. This has been linked to the Mediterranean-style diet and its effect, among others, on the plasma-lipid profile. Nevertheless, there are important differences in dietary patterns among different regions in the Mediterranean area. In general, the Spanish-Mediterranean diet is characterized by a relatively high content of bread, fish, green vegetables, eggs, olive oil, and red wine; however, variations among different regions may result in differences in the plasma-lipid profile. We have detected significant differences in high-density lipoprotein (HDL) cholesterol levels among regions in close proximity. These differences can be attributed to varying dietary patterns. Compared with subjects on a standard Spanish-Mediterranean diet, subjects on a highmeat diet showed a worse plasma-lipid profile. This did not happen in subjects on a high-fish diet. Neither ovo-lactovegetarian or lactovegetarian subjects presented better risk ratios (low-density lipoprotein cholesterol /HDL-cholesterolor Apo B/Apo A) than control subjects. In fact, in healthy subjects the suppression of all animal products in their diet (except eggs and dairies) did not result in a more favorable lipid profile, whereas increasing full-fat dairy-product intake in ovo-lactovegetarian subjects resulted in a net deterioration. This deterioration could be reverted by increasing physical exercise.