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Effect of a traditional Mediterranean diet on apolipoproteins B, A-I, and their ratio: A randomized, controlled trial

AuthorsSolá, Rosa; Fitó, Montserrat; Estruch, Ramón; Salas-Salvadó, Jordi; Corella, Dolores; Torre, Rafael de la; Muñoz, Miguel Ángel; López-Sabater, Carmen; Martínez-González, Miguel A.; Arós, Fernando; Ruiz-Gutiérrez, Valentina ; Fiol, Miquel; Casals, Elena; Wärnberg, Julia; Buil-Cosiales, Pilar; Ros, Emilio; Konstantinidou, V.; Lapetra, José; Serra-Majem, Lluís; Covas, María Isabel
KeywordsMediterranean diet
Virgin olive oil
Apolipoprotein B
Apolipoprotein A-I
Apolipoprotein B/A-I
Cardiometabolic risk
Issue DateSep-2011
CitationAtherosclerosis 218(1): 174-180 (2011)
AbstractObjectives: Apolipoprotein (Apo)B, ApoA-I, and their ratio could predict coronary heart disease (CHD) risk more accurately than conventional lipid measurements. Our aim was to assess the effect of a traditional Mediterranean diet (TMD) on apolipoproteins. Methods: High-cardiovascular risk subjects (n=551, 308 women and 243 men), aged 55-80 years, were recruited into a large, multicenter, randomized, controlled, parallel-group, clinical trial (The PREDIMED Study) aimed at testing the efficacy of TMD on primary cardiovascular disease prevention. Participants assigned to a low-fat diet (control) (n=177), or TMDs (TMD. +. virgin olive oil (VOO), n=181 or TMD. +. nuts, n=193) received nutritional education and either free VOO (ad libitum) or nuts (dose: 30. g/day). A 3-month evaluation was performed. Results: Both TMDs promoted beneficial changes on classical cardiovascular risk factors. ApoA-I increased, and ApoB and ApoB/ApoA-I ratio decreased after TMD. +. VOO, the changes promoting a lower cardiometabolic risk. Changes in TMD. +. VOO versus low-fat diet were -2.9. mg/dL (95% CI, -5.6 to -0.08), 3.3. mg/dL (95% CI, 0.84 to 5.8), and -0.03. mg/dL (-0.05 to -0.01) for ApoB, ApoA-I, and ApoB/ApoA-I ratio, respectively. Conclusions: Individuals at high-cardiovascular risk who improved their diet toward a TMD pattern rich in virgin olive oil, reduced their Apo B and ApoB/ApoA-I ratio and improved ApoA-I concentrations. © 2011 Elsevier Ireland Ltd.
Identifiersdoi: 10.1016/j.atherosclerosis.2011.04.026
issn: 0021-9150
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