Nutrinews

A randomized control trial by
Podadero-Herreros et al.
investigated Mediterranean and lowfat
diets for the prevention and
development of chronic kidney
disease in patients with coronary
heart disease (and/or some patients
with type 2 diabetes).7 The
Mediterranean macronutrient
composition was 35% fat, 22%
MUFA, and less than 50%
carbohydrates. Versus the low-fat
diet, which had 28% fat, 12% MUFA,
and more than 55% carbohydrates.7
Kidney performance was assessed by
the estimated glomerular filtration
rate (eGFR).7 Although eGFR
decreased with both diets, the
Mediterranean diet intervention
resulted in a slower decrease
compared to the low-fat diet.7 There
were no significant differences in
non-diabetic patients; the effect was
mainly present in patients with an
already impaired eGFR.7
6
In a similar study, Jimenez-Torres et al.
investigated Mediterranean and low-fat diets to
prevent atherosclerosis.8 Results reveal that
patients in both diet interventions had reduced
plasma saturated fatty acid levels with little
difference.8 Compared to a low-fat diet, longterm
adherence to a Mediterranean diet rich in
extra virgin olive oil “was associated with
decreased atherosclerosis progression.”8 Both
diet interventions increased total plasma MUFA
levels, but “the Mediterranean diet produced a
higher increase in MUFA”.8 However, the lowfat
diet significantly increased total PUFAs
compared to the Mediterranean diet.8
Researchers noted that anti-inflammatory and
endothelial injuries decreased as a result of
these diets.8