scholarly journals Greek Orthodox fasting rituals: a hidden characteristic of the Mediterranean diet of Crete

2004 ◽  
Vol 92 (2) ◽  
pp. 277-284 ◽  
Author(s):  
Katerina O. Sarri ◽  
Manolis K. Linardakis ◽  
Frosso N. Bervanaki ◽  
Nikolaos E. Tzanakis ◽  
Anthony G. Kafatos
Keyword(s):  
Fatty Acids ◽  
Mediterranean Diet ◽  
Dietary Habits ◽  
Saturated Fatty Acids ◽  
Dietary Cholesterol ◽  
Blood Collection ◽  
Greek Orthodox ◽  
Orthodox Christian ◽  
The Mediterranean ◽  
The Impact

The longevity and excellent health status of the population of Crete has been attributed to its lifestyle and dietary habits. The impact of Greek Orthodox Christian Church fasting on these dietary habits has never been studied. One hundred and twenty Greek Orthodox Christians living in Crete participated in a 1-year prospective study. One half of the subjects, who fasted regularly (fasters), and sixty non-faster controls were followed longitudinally for the three main fasting periods over 1 year; Christmas (40 d), Lent (48 d) and the Assumption (15 d). Pre- and end-holy days measurements were performed in each fasting period including: 24 h dietary recall, blood collection and anthropometric measurements. Based on the 24 h recall, fasters as compared with controls had lower intakes of end-holy days dietary cholesterol, total fat, saturated fatty acids, trans-fatty acids and protein (P>0·001). Fasters presented a decrease of 753 kJ (180 kcal) in end-holy days energy intake (P>0·05) compared with an increase of 573 kJ (137 kcal) in the controls (P>0·05). Fasters had a decrease in end-holy days Ca intake (P>0·001) and an increase in end-holy days total dietary fibre (P>0·001) and folate (P>0·05), attributed to their higher consumption of fruit and vegetables in end-holy periods (P>0·001). There were no differences for other vitamins or minerals between pre- and end-holy periods in both groups except for vitamin B2. The Orthodox Christian dietary regulations are an important component of the Mediterranean diet of Crete characterised by low levels of dietary saturated fatty acids, high levels of fibre and folate, and a high consumption of fruit, vegetables and legumes.

scholarly journals The role of nutrition in Alzheimer’s disease

2021 ◽  
pp. 29-39
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fatty Acids ◽  
Dietary Intervention ◽  
Unsaturated Fatty Acids ◽  
Dietary Habits ◽  
Preventive Intervention ◽  
Saturated Fatty Acids ◽  
Effective Prevention ◽  
The Mediterranean

The aging population is a significant social, medical and economic problem due to increasing prevalence of chronic diseases in elderly population. Alzheimer's disease (AD) is the most common form of dementia and the most common neurodegenerative disease. It is characterized by a progressive deterioration of memory and cognitive function. So far, there is neither an effective prevention nor cure for dementia, so more and more attention is paid to the prevention of this group of diseases, particularly to the appropriate diet. Preventive intervention gives the best results if introduced before the first symptoms of dementia, i.e., around the age of 50. This is when the nutritional status, number of synapses, cognition, and neuropathological changes in the nervous system compensate each other, which increases the chances of staying healthy for a longer period of time. It has been proven that dietary habits, which lead to the development of cardiovascular and metabolic diseases, significantly increase the risk of dementia. On the other hand, a Mediterranean diet rich in antioxidants, fiber and omega-3 polyunsaturated fatty acids may have a protective effect on the neurodegenerative process. The beneficial effect of many nutrients on the course of AD has been demonstrated. These include: glutathione, polyphenols, curcumin, coenzyme Q10, vitamins B6, B12, folic acid, unsaturated fatty acids, lecithin, UA, caffeine and some probiotic bacteria. A diet rich in saturated fatty acids and branched-chain amino acids (BCAA) promotes the progression of dementia. Dietary intervention should be introduced as early as possible to minimize the risk of developing dementia. The Mediterranean and DASH diets have been documented to protect against AD. However, the MIND diet is reported to be much more effective in preventing cognitive decline/dementia than either the Mediterranean or DASH diets alone.

scholarly journals Adherence to the Mediterranean Diet Improves Fatty Acids Profile in Pediatric Patients with Idiopathic Nephrotic Syndrome

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 4110
Author(s):  
Turolo Stefano ◽  
Edefonti Alberto ◽  
Morello William ◽  
Bolzan Giulia ◽  
Syren M. Louise ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nephrotic Syndrome ◽  
Fatty Acid ◽  
Mediterranean Diet ◽  
Dietary Habits ◽  
Idiopathic Nephrotic Syndrome ◽  
Omega 3 ◽  
Positive Effects ◽  
Omega 6 ◽  
The Mediterranean

The fatty acid profiles of patients with idiopathic nephrotic syndrome (INS) are different from that of healthy controls, even during remission, revealing an increase of the pro-inflammatory omega 6 series. It is still unknown whether the concomitance of nephrotic syndrome affects the potential positive effects of the Mediterranean diet on the levels of omega 3 and 6 fatty acids. We performed a cross-sectional study to evaluate the association between the adherence to the Mediterranean diet and fatty acid profile in 54 children with INS. The dietary habits were assessed through the validated Kidmed questionnaire. Patients with higher adherence had lower levels of linoleic acid and total omega-6. Moreover, a negative correlation between proteinuria and the anti-inflammatory omega-3 series was found. In conclusion, patients with INS with proteinuria and low adherence to the Mediterranean diet have an imbalance in the omega-6/omega-3 ratio that may benefit from following the Mediterranean diet.

scholarly journals Mediterranean Adequacy Index in Young People in Syria

2016 ◽  
Vol 8 (4) ◽  
pp. 112
Author(s):  
Malda Atasi
Keyword(s):  
Fatty Acids ◽  
Young People ◽  
Mediterranean Diet ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Mediterranean Area ◽  
Food Groups ◽  
Syrian Population ◽  
The Mediterranean

Objective: To assess, the degree of adherence to Mediterranean Diet (MD) in Syrian young people, and studying the effect of some variables on Mediterranean Adequacy Index (MAI) value and its comparison with other studies in Spain and Mediterranean area. Background: It has been observed that the Syrian population, especially the young ones, are abandoning the (MD), which affects in long term their health, the same has been observed in Spanish youth. The longitudinal study of the "seven counties" involved active rural population in Italy, was firstly demonstrated the progressively abandoning of MD. Methods: The sample under the study was 204 young people (41.7% men and 58.3% women) in the area of Damascus (65% were students). They filled in a semi-quantitative Food Frequency Questionnaire, then the Mediterranean Adequacy Index (MAI) was computed by dividing the sum in gram of typical Mediterranean food Groups (Cereals, Legumes, Fruits, Fish), by the sum in gram of non-typical Mediterranean food groups (Meats, Eggs, Cookies and cakes, dairy). It was used the SPSS program to study the correlation between the variables and MAI of the sample. Results: The average MAI of the young sample was (1.17) which is lower than another study in Spanish young people and much lower than 7.2 in Italy several decades ago. Those results demonstrated that the young Syrian are abandoning the Mediterranean Diet as well as the Spanish young people. The caloric profile has changed over time that results in lower consumption of carbohydrates and higher consumption of protein and lipids, similar to almost Mediterranean area. Moreover the war has an impact on the type of food consumed which affect MAI. The lipid profile (measured by the cocient of intake of Mono Unsaturated Fatty Acids (MUFA) and Poly Unsaturated Fatty Acids (PUFA) divided by Saturated Fatty Acids (SFA) of the sample was 3.71 better than other studies in Spain 1,69, 1,71 (the recommended value should be > 2). This illustrates a moderate consumption of olive and vegetable oil, but poor consumption of meat and eggs in contrast of Spanish diet.

scholarly journals The Mediterranean diet reduces the genetic risk of chromosome 9p21 for myocardial infarction in an Asian population community cohort

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Hsin-Bang Leu ◽  
Chia-Min Chung ◽  
Jaw-Wen Chen ◽  
Wen-Harn Pan
Keyword(s):  
Mediterranean Diet ◽  
Dietary Pattern ◽  
Genetic Risk ◽  
Dietary Habits ◽  
Snp Markers ◽  
Rank Test ◽  
Significant Difference ◽  
Chinese Cohort ◽  
The Mediterranean ◽  
The Impact

AbstractThe interaction of genetic susceptibility and dietary habits in cardiovascular disease (CVD) remains undetermined. The purpose of this study was to investigate whether a Mediterranean dietary style modified the genetic risk of developing CVD in a Chinese cohort. A total of 2098 subjects with dietary information from a Chinese community cohort (CVDFACTS) were enrolled. Candidate genes, including SNP markers rs1333049 (CDKN2B, 9p21.3), rs17465637 (MIA3, 1q41) and rs501120 (CXCL12, 10q11.21), were genotyped to analyze the association with future CVD. The impact of dietary pattern was also analyzed according to adherence to the diet using the Mediterranean Diet Score (MDS). After an average follow-up of 7.8 years, only the C risk allele of rs1333049 at chromosome 9p21.3 was associated with a higher risk of MI with either an additive [HR = 1.78, 95% CI:1.23–2.5] or a recessive model [HR = 2.40, 95% CI: 1.42–4.04], and the CC genotype had a higher risk of developing MI (p = 0.009, log-rank test). There was no significant difference in the association of the lipid profile with future CV outcomes among the MDS tertiles. However, the high MI risk of the CC genotype in individuals consuming a less healthy diet (MDS1) (HR: 6.39, 95% CI: 1.74–23.43) significantly decreased to 2.38 (95% CI: 0.57–10.04) in individuals consuming a healthier diet (MDS3), indicating that a healthier dietary pattern (higher MDS) modified the risk of developing MI in carriers of variants in CDKN2B. In conclusion, genetic variants of CDKN2B at 9p21 were significantly associated with future MI risk in a Chinese cohort, and the genetic risk of MI could be modified by a healthier diet.

scholarly journals Adherence to the Mediterranean diet and body composition of breast-feeding mothers: the potential role of unsaturated fatty acids

2021 ◽  
Vol 10 ◽  
Author(s):  
Chiara Tabasso ◽  
Domenica Mallardi ◽  
Ylenia Corti ◽  
Michela Perrone ◽  
Pasqua Piemontese ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Mediterranean Diet ◽  
Breast Feeding ◽  
Body Fat ◽  
Fat Mass ◽  
Lactation Period ◽  
Pregnancy And Lactation ◽  
The Mediterranean ◽  
The Impact

Abstract A paucity of evidence is available regarding the impact of diet's quality during pregnancy and lactation on the body composition of breast-feeding mothers. The purpose of the present study was to evaluate the association between maternal degree of adherence to the Mediterranean diet (MD) and body composition measures specifically those relating to body fat, in the lactation period. A cross-sectional study on healthy mothers of full-term babies has been conducted. At 30 ± 10 d after delivery, anthropometric measurements and body composition were assessed. A food frequency questionnaire was performed to compute the Italian Mediterranean Index (IMI) score as an index of adherence to the MD. Data related to pregnancy such as pre-pregnancy weight, gestational weight gain and morbidities were also collected. The 147 mothers included were categorised in IMI-1 (IMI score < 5; n 92) and IMI-2 (IMI score ≥ 5; n 55) groups. IMI-2 mothers showed higher daily energy, total carbohydrates, starch and fibre intakes than IMI-1. The dietary habits of IMI-2 mothers reflect the typical characteristics of MD: they consumed higher quantities of proteins and lipids of vegetal origin, higher amounts of monounsaturated and polyunsaturated fatty acids (PUFAs) and lower saturated to PUFAs ratio. The IMI-2 group showed lower absolute fat mass and fat mass index compared to IMI-1 [(20⋅2 ± 5⋅9) v. (22⋅9 ± 8⋅4) kg; P 0⋅036 and (7⋅5 ± 2⋅2) v. (8⋅5 ± 3⋅1) kg/m2; P 0⋅036, respectively], whereas body weight [(61⋅1 ± 8⋅0) v. (63⋅3 ± 9⋅2) kg] and body mass index [(22⋅4 ± 2⋅6) v. (23⋅3 ± 3⋅5) kg/m2] were similar. The degree of adherence to the MD during pregnancy and lactation is positively associated with lower maternal fat deposition in the breast-feeding period. The higher quality of dietary lipids, probably in synergy with the assumption of starchy carbohydrates and fibre, could influence maternal body fat.

scholarly journals The effects of the Mediterranean Diet on Chronic Diseases: Cardiovascular Diseases, Oxidative Stress, Dyslipidemia, Diabetes Mellitus, Blood Pressure, Cancer, Neurodegenerative Disease and Obesity

2017 ◽  
Vol 2 (6) ◽  
pp. 333 ◽  
Author(s):  
Abdelhay Benyaich
Keyword(s):  
Oxidative Stress ◽  
Diabetes Mellitus ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Chronic Diseases ◽  
Mediterranean Diet ◽  
Dietary Habits ◽  
The Mediterranean ◽  
Fish And Shellfish ◽  
The Relationship

Poor dietary habits lead to the emergence of chronic diseases such as coronary heart disease, stroke, hypertension, diabetes mellitus, dyslipidemia, cancer, dementia, obesity and oxidative stress involved through the aggression of cells by free radicals, Knowing that these diseases cause a global burden both individually and economically, Several studies focus on the relationship between diet and chronic disease. Studies suggest that the Mediterranean diet, (MD) traditional eating habits and lifestyle specific to the Mediterranean region, reduce the incidence of chronic diseases and improve longevity. The MD is known to be one of the healthiest diets, this diet is based on herbs, spices, vegetables, fruits, olive oils, cereals (preferably whole grains), legumes and nuts, fish and shellfish, white meat, so the main source of dietary fat from MD is olive oil. Moderate consumption of eggs and dairy products, and reduced consumption of red meats, processed meats and foods rich in sugars and fats. MD has a beneficial fatty acid profile with a higher content of monounsaturated fatty acids (MSFA) and a higher MSFA / saturated fatty acid (SFA) ratio than non-Mediterranean diets. High consumption of dietary fiber. a low glycemic index, anti-inflammatory effects, and antioxidant compounds, can work together to produce favorable effects on health status. MD is rich in vitamins and minerals, such as: vitamin B (B1, B2, niacin, B6, folate and B12) and antioxidant vitamins (vitamins E and C), and polyphenol, flavonoids, phytosterols, n-fatty acids 3 (alpha linoleic acid), resveratrol, quercetin, oleic acid, carotenoids and lutein. The purpose of this review is to provide an update on the current state of science regarding the relationship between the traditional Mediterranean diet and lifestyle related chronic diseases, and discuss the mechanisms involved and opportunities. in this area of research, to clarify and increase the confidence of the role of nutrition in the etiology of chronic diseases.

scholarly journals Soybean Oil-Derived Poly-Unsaturated Fatty Acids Enhance Liver Damage in NAFLD Induced by Dietary Cholesterol

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1326 ◽  
Author(s):  
Janin Henkel ◽  
Eugenia Alfine ◽  
Juliana Saín ◽  
Korinna Jöhrens ◽  
Daniela Weber ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Liver Damage ◽  
High Fat Diet ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dietary Cholesterol ◽  
High Fat ◽  
Alcoholic Fatty Liver ◽  
The Impact

While the impact of dietary cholesterol on the progression of atherosclerosis has probably been overestimated, increasing evidence suggests that dietary cholesterol might favor the transition from blunt steatosis to non-alcoholic steatohepatitis (NASH), especially in combination with high fat diets. It is poorly understood how cholesterol alone or in combination with other dietary lipid components contributes to the development of lipotoxicity. The current study demonstrated that liver damage caused by dietary cholesterol in mice was strongly enhanced by a high fat diet containing soybean oil-derived ω6-poly-unsaturated fatty acids (ω6-PUFA), but not by a lard-based high fat diet containing mainly saturated fatty acids. In contrast to the lard-based diet the soybean oil-based diet augmented cholesterol accumulation in hepatocytes, presumably by impairing cholesterol-eliminating pathways. The soybean oil-based diet enhanced cholesterol-induced mitochondrial damage and amplified the ensuing oxidative stress, probably by peroxidation of poly-unsaturated fatty acids. This resulted in hepatocyte death, recruitment of inflammatory cells, and fibrosis, and caused a transition from steatosis to NASH, doubling the NASH activity score. Thus, the recommendation to reduce cholesterol intake, in particular in diets rich in ω6-PUFA, although not necessary to reduce the risk of atherosclerosis, might be sensible for patients suffering from non-alcoholic fatty liver disease.

Olive Oil and the Mediterranean Diet

2001 ◽  
Vol 71 (3) ◽  
pp. 179-184 ◽  
Author(s):  
T.A.B. Sanders
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Saturated Fatty Acids ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Hdl Cholesterol ◽  
The Mediterranean ◽  
Low Incidence

The high intake of olive oil in the Mediterranean diet contributes to the low intake of saturated fatty acids among populations in Southern Europe and is associated with a low incidence of coronary heart disease. Replacement of saturated fatty acids with oleic acid leads to a reduction in low-density lipoprotein (LDL) cholesterol without decreasing the concentration of high density lipoprotein (HDL) cholesterol. Oleic acid, however, may not be neutral with regards to its effects on risk of thrombosis which may have adverse consequences in populations with established atherosclerosis.

Abstract P190: Validity and Reproducibility of a Food Frequency Questionnaire to Assess Compliance to a Cardioprotective Mediterranean Diet

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Jennifer Cantin ◽  
Sébastien Lacroix ◽  
Élise Latour ◽  
Jean Lambert ◽  
Julie Lalongé ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Clinical Trials ◽  
Vitamin A ◽  
Mediterranean Diet ◽  
Food Frequency Questionnaire ◽  
Randomized Clinical Trials ◽  
Saturated Fatty Acids ◽  
Food Frequency ◽  
Dietary Record ◽  
The Mediterranean

Background: The cardioprotective effects of the Mediterranean diet have been well established in epidemiological studies. More recently, it has been shown to improve the cardiometabolic risk profile and endothelial function, as well as reduce markers of vascular inflammation, independent of weight loss. Since cardiovascular disease is the second cause of death in the Canadian and North American populations, randomized clinical trials evaluating the efficacy of the Mediterranean diet in high-risk primary and secondary prevention are warranted. In order to conduct such studies, validated dietary assessment methods specific to population and food habits are needed. Therefore, the aim of our study was to assess the reproducibility and the relative validity of a quantitative food frequency questionnaire (FFQ) to be used in clinical trials at the Montreal Heart Institute’s Prevention Center. Methods: Fifty (50) participants (54% (27 of 50) women) aged 19 to 86 years with and without coronary disease were recruited, and randomized in 3 groups in a crossover design where the sequence of administration of questionnaires differed in each group. The FFQ includes 157 food items and was designed to measure food intake over one month. It was administered twice 3 to 5 weeks apart to assess reproducibility and was compared to a 12-day dietary record carried out over a 1-month period to assess validity. Participants were asked not to modify their diet for the duration of the study. FFQs were self-administered and reviewed by a registered dietician. All questionnaires were analyzed using The Food Processor software. Results: Reproducibility (n = 49) assessed by the intraclass correlation coefficient (ICC) revealed good (ICC > 0.5) to very good (ICC > 0.7) correlations for energy and all nutrients (except vitamin A) with ICCs ranging from 0.48 (95% confidence interval (CI), 0.23 to 0.67) for vitamin A to 0.91 (95% CI, 0.85 to 0.95) for alcohol (mean 0.68). Preliminary results for validity (n = 15) revealed very good significant correlations for EPA, DHA, selenium and alcohol and good significant correlation for energy, total fat, saturated fatty acids, monounsaturated fatty acids, oleic acid, linolenic acid, trans fat, vitamin B3, vitamin D, iron and magnesium. Conclusions: Our FFQ demonstrates good to very good reproducibility. Furthermore, the FFQ appears valid for evaluating adherence to a Mediterranean diet, notably because it provides very good estimates of marine omega-3 fatty acid (EPA, DHA) intake. These results support the eventual use of our FFQ in clinical trials on the Mediterranean diet. Complete sample analysis will be available in March 2014.

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