Findings
Introduction
Methods
Participants
Study design
Key foodsa | MedDiet (servings/d) |
---|---|
Olive oil (ml) | 43.3 |
Whole grains products | 5.7 |
Fruits and Vegetables | 16.1 |
Legumes | 0.5 |
Nuts | 0.9 |
Cheese and yogurt | 2.0 |
Fish | 1.3 |
Poultry | 0.9 |
Eggs | 0.3 |
Sweets | 0.3 |
Red meat | 0.2 |
Red wine | 1.3 |
MedDiet | |
---|---|
For 10 460 kJ/d (2500 kcal/d) | |
Energy (kJ) | 10 460 |
Carbohydrate (% of total energy) | 46.0 |
Fiber (g) | 42.3 |
Protein (% of total energy) | 17.0 |
Fat (% of total energy) | 32.0 |
SFA (% of total energy) | 6.7 |
MUFA (% of total energy) | 18.1 |
PUFA (% of total energy) | 4.7 |
Cholesterol (mg) | 289.7 |
Alcohol (% of total energy) | 5.0 |
MUFA to SFA ratio | 2.7 |
Sodium (mg) | 3039 |
CRP measurements
Statistical analysis
Results
Men (n = 35) | Women (n = 27) | Sex differenceb | |||
---|---|---|---|---|---|
Mean | SD | Mean | SD | P-value | |
Age (years) | 43.0 | 7.2 | 41.4 | 7.3 | 0.3928 |
Body weight (kg)c | 92.1 | 14.1 | 74.9 | 9.7 | <0.0001 |
BMI (kg/m2)c | 29.2 | 3.2 | 28.4 | 3.2 | 0.2881 |
Waist circumference (cm)c | 102.7 | 11.0 | 94.7 | 8.1 | 0.0018 |
TAG (mmol/l)c | 1.86 | 1.19 | 1.34 | 0.65 | 0.0273 |
LDL-cholesterol (mmol/l) | 3.65 | 0.72 | 3.56 | 0.51 | 0.5896 |
HDL-cholesterol (mmol/l)c | 1.12 | 0.30 | 1.33 | 0.25 | 0.0020 |
Total cholesterol/HDL-C | 5.24 | 1.03 | 4.25 | 0.77 | <0.0001 |
Systolic blood pressure (mm Hg) | 117.3 | 12.9 | 107.2 | 10.2 | 0.0015 |
Diastolic blood pressure (mm Hg) | 80.4 | 9.2 | 72.1 | 8.0 | 0.0005 |
Fasting glucose (mmol/l) | 5.87 | 0.37 | 5.54 | 0.44 | 0.0019 |
Mediterranean score (arbitrary units)d | 25.1 | 6.0 | 24.5 | 4.8 | 0.6541 |