Re: Mediterranean diet vs. inflammatory disease

October 12, 2005

Hello,

What's a modified Cretan Mediterranean diet and how does it differ

from a traditional cretan diet? Could the unmodified diet differ

significantly in its fatty acids profile? Is that sort of info

available anywhere?

Two apparently contradictory conclusions in studies about imflammation

and fat consumption:

http://www.jem.org/cgi/content/abstract/jem.20042397v1

http://www.nutrition.org/cgi/content/abstract/135/8/1953?maxtoshow= & HITS=10 & hits\

=10 & RESULTFORMAT= & fulltext=Covasa & searchid=1124113591211_2404 & stored_search= & FIR\

STINDEX=0 & volume=135 & issue=8 & journalcode=nutrition

>

> Hi All,

>

> The below is a pdf-available free to all paper that appears to

detail the changes

> occurring in the patients of an inflammatory disease, rheumatoid

arthritis, when

> they adapt to a Mediterranean diet. Note that the caloric intake

decreased,

> although the decrease was not significant.

>

> Details excerpted below may help any without ability to view pdfs.

The paper

> appears to not yet be in Medline.

>

> Nutr Metab (Lond). 2005 Sep 20;2(1):26 [Epub ahead of print]

> Fat intake and composition of fatty acids in serum phospholipids in

a randomized,

> controlled, Mediterranean dietary intervention study on patients

with rheumatoid

> arthritis.

> Hagfors, Ingela Nilsson, Lars Skoldstam, Gunnar Johansson

> Nutrition & Metabolism 2005, 2:26 (10 October 2005)

>

> http://www.nutritionandmetabolism.com/content/pdf/1743-7075-2-26.pdf

>

> Abstract (provisional)

>

> Background

>

> We have previously reported that rheumatoid arthritis patients, who

adopted a

> modified Cretan Mediterranean diet, obtained a reduction in disease

activity and an

> improvement in physical function and vitality. This shift in diet is

likely to

> result in an altered intake of fatty acids. Therefore, the objective

of the present

> study was to examine the dietary intake of fatty acids, as well as

the fatty acid

> profile in serum phospholipids, during the dietary intervention

study presented

> earlier.

>

> Results

>

> From baseline to the end of the study, changes in the reported

consumption of

> various food groups were observed in the Mediterranean diet group.

The change in

> diet resulted in a number of differences between the Mediterranean

diet group and

> the control diet group regarding the fatty acid intake. For

instance, a lower ratio

> of n-6 to n-3 fatty acids was observed in the Mediterranean diet

group, both

> assessed by diet history interviews (dietary intake) and measured in

serum

> phospholipids. Moreover, the patients in the Mediterranean diet

group that showed a

> moderate or better clinical improvement during the study (diet

responders), had a

> higher reported intake of n-3 fatty acids and a lower ratio of n-6

to n-3 fatty

> acids compared to the patients with minor or no improvement. Also

the fatty acid

> profile in serum phospholipids differed in part between the diet

responders and the

> diet non-responders.

>

> Conclusions

>

> The changes in the fatty acid profile, indicated both by dietary

assessments and

> through fatty acids in s-phospholipids may, at least in part,

explain the beneficial

> effects of the Cretan Mediterranean diet that we have presented earlier.

>

> ... At baseline the two groups were equal except for the disease

duration and the

> body mass index (BMI). The MD group had a significantly higher BMI

and a longer

> disease duration compared to the CD group (p=0.024 and 0.047,

respectively).

>

> ... patients were randomized to either a modified Cretan

Mediterranean diet group or

> a control diet group, by means of block randomization stratified for

sex. At

> baseline the two groups were equal except for the disease duration

and the body mass

> index (BMI). The MD group had a significantly higher BMI and a

longer disease

> duration compared to the CD group (p=0.024 and 0.047, respectively).

> The experimental diet used in the present study was based on the Cretan

> Mediterranean diet previously tested by de Lorgeril et al, in a

secondary prevention

> study of coronary heart disease [19]. However, some modifications of

the diet were

> done in order to suit Swedish food habits. We instructed our MD

group to eat a large

> amount of vegetables, fruit, pulses, cereals, fish (particularly

fish with a high

> content of omega-3 fatty acids) and nuts and seeds with a high

content of & #945;

> -LNA. The intake of meat (such as pork, beef, lamb or mutton) and

processed meat

> (including cured meat, sausage, pâté or the like) were to be

replaced by poultry,

> fish or vegetarian dishes. Both olive oil and canola oil were used

in salad

> dressings

> and for food preparation. The MD group was also informed to use two

types of

> margarine based on canola oil: a liquid margarine (80% fat) for food

preparation and

> half-fat margarine (40% fat) to use on bread. In addition, the MD

group was advised

> to replace high fat dairy products with low fat products. In the

present study, no

> recommendations were given regarding alcohol consumption. To

compensate for the

> antioxidants in wine, we advised the MD group to drink green or

black tea.

> To promote good compliance with the Mediterranean diet some food

items were supplied

> free to the MD group, namely: frozen vegetables, tea, olive oil,

canola oil and the

> liquid and half-fat margarine based on canola oil. Olive oil and

canola oil, were

> supplied by Karlshamns AB, vegetables by Nestlé Sweden AB and

margarine and tea by

> Van den Bergh Foods AB.

> The CD subjects were instructed to adhere to their ordinary diet.

>

> ... Table 2. Comparison of average daily intake (excluding

supplements) of energy,

> fat and specific fatty acids between the Mediterranean Diet (MD)

group and the

> Control Diet (CD) group. The dietary intake is based on the diet

history interviews

> performed between study weeks seven and twelve.

> ==================

> MD group CD group----P-value*

> (n=17) (n=17)----

> ==================

> Energy (MJ) 8.8 ± 1.6 9.8 ± 3.2 p=0.242

> Fat (g) 60.4 ± 21.9 89.3 ± 33.1 p=0.005

> Total saturated fatty acids (g) 18.3 ± 8.2 40.5 ± 18.3 p<0.001

> Total monounsaturated fatty acids (g) 25.3 ± 10.5 31.9 ± 11.1 p=0.088

> Total polyunsaturated fatty acids (g) 11.8 ± 3.9 10.6 ± 3.5 p=0.381

> Total n-6 fatty acids (g) † 7.9 ±2.5 8.2 ± 2.7 p=0.743

> Total n-3 fatty acids (g) ‡ 3.1 ± 1.3 2.0 ± 0.9 p=0.008

> Ratio n-6:n-3 2.7 ± 0.6 4.4 ± 0.9 p<0.001

> Fat (E% ¶) 25.0 ±5.3 33.7 ± 5.6 p<0.001

> Total saturated fatty acids (E%) 7.5 ± 2.4 15.0 ± 3.7 p<0.001

> Total monounsaturated fatty acids (E%) 10.5 ± 2.8 12.2 ± 2.2 p=0.067

> Total polyunsaturated fatty acids (E%) 5.0 ± 1.1 4.1 ± 1.1 p=0.028 ††

>

> Fatty acids (g):

> 4:0-10:0 0.77(0.32-1.59) 3.51(1.72-4.79) p<0.001

> 12:0 0.44(0.28-0.93) 1.67(0.93-2.56) p<0.001

> 14:0 1.81(1.07-2.90) 4.68(2.79-6.19) p<0.001

> 16:0 9.46(7.29-13.29) 18.54(14.98-26.00) p<0.001

> 18:0 2.80(1.99-4.34) 6.85(5.94-9.97) p<0.001

> 20:0 0.14(0.10-0.19) 0.19(0.16-0.38) p=0.016

> 16:1 n 7 0.95(0.70-1.22) 1.25(1.05-1.84) p=0.014

> 18:1n-9 20.50(14.98-28.05) 27.55(21.52-35.67) p=0.049

> 18:2n-6 7.42(5.80-9.46) 7.90(5.78-9.77) p=0.892

> 18:3n-3 1.79(1.23-2.36) 1.42(1.09-2.09) p=0.454

> 20:4n-6 0.08(0.05-0.10) 0.08(0.04-0.13) p=0.708

> 20:5n-3 0.35(0.23-0.59) 0.11(0.06-0.18) p<0.001

> 22:5, n-3 and n-6 0.07(0.05-0.11) 0.02(0.01-0.05) p=0.001

> 22:6n-3 0.73(0.44-1.03) 0.21(0.12-0.30) p<0.001

> ==================

> Data are presented as mean ± SD for normally distributed variables

and as medians

> (25th-75th percentiles) for variables with skew distributions. *The

P-values refer

> to the difference between diet- and control group. Differences

between groups were

> analyzed by the Students t-test for independent samples for normally

distributed

> variables and by the Mann-Whitney U test for variables with skew

distributions;

> †sum of 18:2n-6 and 20:4n-6; ‡sum of 18:3n-3, 20:5n-3 and 22:6n-3;

¶E% = percent

> of total energy. ††Difference between groups regarding E%

polyunsaturated fatty

> acids was not significant (p=0.101) when under- and over-reporters

> were excluded.

>

> Al Pater, PhD; email: old542000@y...

>

> __________________________________

> - PC Magazine Editors' Choice 2005

> http://mail.

>

October 12, 2005

Hello,

What's a modified Cretan Mediterranean diet and how does it differ

from a traditional cretan diet? Could the unmodified diet differ

significantly in its fatty acids profile? Is that sort of info

available anywhere?

Two apparently contradictory conclusions in studies about imflammation

and fat consumption:

http://www.jem.org/cgi/content/abstract/jem.20042397v1

http://www.nutrition.org/cgi/content/abstract/135/8/1953?maxtoshow= & HITS=10 & hits\

=10 & RESULTFORMAT= & fulltext=Covasa & searchid=1124113591211_2404 & stored_search= & FIR\

STINDEX=0 & volume=135 & issue=8 & journalcode=nutrition

>

> Hi All,

>

> The below is a pdf-available free to all paper that appears to

detail the changes

> occurring in the patients of an inflammatory disease, rheumatoid

arthritis, when

> they adapt to a Mediterranean diet. Note that the caloric intake

decreased,

> although the decrease was not significant.

>

> Details excerpted below may help any without ability to view pdfs.

The paper

> appears to not yet be in Medline.

>

> Nutr Metab (Lond). 2005 Sep 20;2(1):26 [Epub ahead of print]

> Fat intake and composition of fatty acids in serum phospholipids in

a randomized,

> controlled, Mediterranean dietary intervention study on patients

with rheumatoid

> arthritis.

> Hagfors, Ingela Nilsson, Lars Skoldstam, Gunnar Johansson

> Nutrition & Metabolism 2005, 2:26 (10 October 2005)

>

> http://www.nutritionandmetabolism.com/content/pdf/1743-7075-2-26.pdf

>

> Abstract (provisional)

>

> Background

>

> We have previously reported that rheumatoid arthritis patients, who

adopted a

> modified Cretan Mediterranean diet, obtained a reduction in disease

activity and an

> improvement in physical function and vitality. This shift in diet is

likely to

> result in an altered intake of fatty acids. Therefore, the objective

of the present

> study was to examine the dietary intake of fatty acids, as well as

the fatty acid

> profile in serum phospholipids, during the dietary intervention

study presented

> earlier.

>

> Results

>

> From baseline to the end of the study, changes in the reported

consumption of

> various food groups were observed in the Mediterranean diet group.

The change in

> diet resulted in a number of differences between the Mediterranean

diet group and

> the control diet group regarding the fatty acid intake. For

instance, a lower ratio

> of n-6 to n-3 fatty acids was observed in the Mediterranean diet

group, both

> assessed by diet history interviews (dietary intake) and measured in

serum

> phospholipids. Moreover, the patients in the Mediterranean diet

group that showed a

> moderate or better clinical improvement during the study (diet

responders), had a

> higher reported intake of n-3 fatty acids and a lower ratio of n-6

to n-3 fatty

> acids compared to the patients with minor or no improvement. Also

the fatty acid

> profile in serum phospholipids differed in part between the diet

responders and the

> diet non-responders.

>

> Conclusions

>

> The changes in the fatty acid profile, indicated both by dietary

assessments and

> through fatty acids in s-phospholipids may, at least in part,

explain the beneficial

> effects of the Cretan Mediterranean diet that we have presented earlier.

>

> ... At baseline the two groups were equal except for the disease

duration and the

> body mass index (BMI). The MD group had a significantly higher BMI

and a longer

> disease duration compared to the CD group (p=0.024 and 0.047,

respectively).

>

> ... patients were randomized to either a modified Cretan

Mediterranean diet group or

> a control diet group, by means of block randomization stratified for

sex. At

> baseline the two groups were equal except for the disease duration

and the body mass

> index (BMI). The MD group had a significantly higher BMI and a

longer disease

> duration compared to the CD group (p=0.024 and 0.047, respectively).

> The experimental diet used in the present study was based on the Cretan

> Mediterranean diet previously tested by de Lorgeril et al, in a

secondary prevention

> study of coronary heart disease [19]. However, some modifications of

the diet were

> done in order to suit Swedish food habits. We instructed our MD

group to eat a large

> amount of vegetables, fruit, pulses, cereals, fish (particularly

fish with a high

> content of omega-3 fatty acids) and nuts and seeds with a high

content of & #945;

> -LNA. The intake of meat (such as pork, beef, lamb or mutton) and

processed meat

> (including cured meat, sausage, pâté or the like) were to be

replaced by poultry,

> fish or vegetarian dishes. Both olive oil and canola oil were used

in salad

> dressings

> and for food preparation. The MD group was also informed to use two

types of

> margarine based on canola oil: a liquid margarine (80% fat) for food

preparation and

> half-fat margarine (40% fat) to use on bread. In addition, the MD

group was advised

> to replace high fat dairy products with low fat products. In the

present study, no

> recommendations were given regarding alcohol consumption. To

compensate for the

> antioxidants in wine, we advised the MD group to drink green or

black tea.

> To promote good compliance with the Mediterranean diet some food

items were supplied

> free to the MD group, namely: frozen vegetables, tea, olive oil,

canola oil and the

> liquid and half-fat margarine based on canola oil. Olive oil and

canola oil, were

> supplied by Karlshamns AB, vegetables by Nestlé Sweden AB and

margarine and tea by

> Van den Bergh Foods AB.

> The CD subjects were instructed to adhere to their ordinary diet.

>

> ... Table 2. Comparison of average daily intake (excluding

supplements) of energy,

> fat and specific fatty acids between the Mediterranean Diet (MD)

group and the

> Control Diet (CD) group. The dietary intake is based on the diet

history interviews

> performed between study weeks seven and twelve.

> ==================

> MD group CD group----P-value*

> (n=17) (n=17)----

> ==================

> Energy (MJ) 8.8 ± 1.6 9.8 ± 3.2 p=0.242

> Fat (g) 60.4 ± 21.9 89.3 ± 33.1 p=0.005

> Total saturated fatty acids (g) 18.3 ± 8.2 40.5 ± 18.3 p<0.001

> Total monounsaturated fatty acids (g) 25.3 ± 10.5 31.9 ± 11.1 p=0.088

> Total polyunsaturated fatty acids (g) 11.8 ± 3.9 10.6 ± 3.5 p=0.381

> Total n-6 fatty acids (g) † 7.9 ±2.5 8.2 ± 2.7 p=0.743

> Total n-3 fatty acids (g) ‡ 3.1 ± 1.3 2.0 ± 0.9 p=0.008

> Ratio n-6:n-3 2.7 ± 0.6 4.4 ± 0.9 p<0.001

> Fat (E% ¶) 25.0 ±5.3 33.7 ± 5.6 p<0.001

> Total saturated fatty acids (E%) 7.5 ± 2.4 15.0 ± 3.7 p<0.001

> Total monounsaturated fatty acids (E%) 10.5 ± 2.8 12.2 ± 2.2 p=0.067

> Total polyunsaturated fatty acids (E%) 5.0 ± 1.1 4.1 ± 1.1 p=0.028 ††

>

> Fatty acids (g):

> 4:0-10:0 0.77(0.32-1.59) 3.51(1.72-4.79) p<0.001

> 12:0 0.44(0.28-0.93) 1.67(0.93-2.56) p<0.001

> 14:0 1.81(1.07-2.90) 4.68(2.79-6.19) p<0.001

> 16:0 9.46(7.29-13.29) 18.54(14.98-26.00) p<0.001

> 18:0 2.80(1.99-4.34) 6.85(5.94-9.97) p<0.001

> 20:0 0.14(0.10-0.19) 0.19(0.16-0.38) p=0.016

> 16:1 n 7 0.95(0.70-1.22) 1.25(1.05-1.84) p=0.014

> 18:1n-9 20.50(14.98-28.05) 27.55(21.52-35.67) p=0.049

> 18:2n-6 7.42(5.80-9.46) 7.90(5.78-9.77) p=0.892

> 18:3n-3 1.79(1.23-2.36) 1.42(1.09-2.09) p=0.454

> 20:4n-6 0.08(0.05-0.10) 0.08(0.04-0.13) p=0.708

> 20:5n-3 0.35(0.23-0.59) 0.11(0.06-0.18) p<0.001

> 22:5, n-3 and n-6 0.07(0.05-0.11) 0.02(0.01-0.05) p=0.001

> 22:6n-3 0.73(0.44-1.03) 0.21(0.12-0.30) p<0.001

> ==================

> Data are presented as mean ± SD for normally distributed variables

and as medians

> (25th-75th percentiles) for variables with skew distributions. *The

P-values refer

> to the difference between diet- and control group. Differences

between groups were

> analyzed by the Students t-test for independent samples for normally

distributed

> variables and by the Mann-Whitney U test for variables with skew

distributions;

> †sum of 18:2n-6 and 20:4n-6; ‡sum of 18:3n-3, 20:5n-3 and 22:6n-3;

¶E% = percent

> of total energy. ††Difference between groups regarding E%

polyunsaturated fatty

> acids was not significant (p=0.101) when under- and over-reporters

> were excluded.

>

> Al Pater, PhD; email: old542000@y...

>

> __________________________________

> - PC Magazine Editors' Choice 2005

> http://mail.

>

October 13, 2005

Hi :

This might help:

http://www.nutritionandmetabolism.com/content/2/1/26/abstract

Rodney.

>

> Hello,

> What's a modified Cretan Mediterranean diet and how does it differ

> from a traditional cretan diet? Could the unmodified diet differ

> significantly in its fatty acids profile? Is that sort of info

> available anywhere?

>

> Two apparently contradictory conclusions in studies about

imflammation

> and fat consumption:

>

> http://www.jem.org/cgi/content/abstract/jem.20042397v1

>

> http://www.nutrition.org/cgi/content/abstract/135/8/1953?

maxtoshow= & HITS=10 & hits=10 & RESULTFORMAT= & fulltext=Covasa & searchid=1124

113591211_2404 & stored_search= & FIRSTINDEX=0 & volume=135 & issue=8 & journalc

ode=nutrition

>

> --- In , Al Pater <old542000@y...>

wrote:

> >

> > Hi All,

> >

> > The below is a pdf-available free to all paper that appears to

> detail the changes

> > occurring in the patients of an inflammatory disease, rheumatoid

> arthritis, when

> > they adapt to a Mediterranean diet. Note that the caloric intake

> decreased,

> > although the decrease was not significant.

> >

> > Details excerpted below may help any without ability to view

pdfs.

> The paper

> > appears to not yet be in Medline.

> >

> > Nutr Metab (Lond). 2005 Sep 20;2(1):26 [Epub ahead of print]

> > Fat intake and composition of fatty acids in serum phospholipids

in

> a randomized,

> > controlled, Mediterranean dietary intervention study on patients

> with rheumatoid

> > arthritis.

> > Hagfors, Ingela Nilsson, Lars Skoldstam, Gunnar Johansson

> > Nutrition & Metabolism 2005, 2:26 (10 October 2005)

> >

> > http://www.nutritionandmetabolism.com/content/pdf/1743-7075-2-

26.pdf

> >

> > Abstract (provisional)

> >

> > Background

> >

> > We have previously reported that rheumatoid arthritis patients,

who

> adopted a

> > modified Cretan Mediterranean diet, obtained a reduction in

disease

> activity and an

> > improvement in physical function and vitality. This shift in diet

is

> likely to

> > result in an altered intake of fatty acids. Therefore, the

objective

> of the present

> > study was to examine the dietary intake of fatty acids, as well as

> the fatty acid

> > profile in serum phospholipids, during the dietary intervention

> study presented

> > earlier.

> >

> > Results

> >

> > From baseline to the end of the study, changes in the reported

> consumption of

> > various food groups were observed in the Mediterranean diet group.

> The change in

> > diet resulted in a number of differences between the Mediterranean

> diet group and

> > the control diet group regarding the fatty acid intake. For

> instance, a lower ratio

> > of n-6 to n-3 fatty acids was observed in the Mediterranean diet

> group, both

> > assessed by diet history interviews (dietary intake) and measured

in

> serum

> > phospholipids. Moreover, the patients in the Mediterranean diet

> group that showed a

> > moderate or better clinical improvement during the study (diet

> responders), had a

> > higher reported intake of n-3 fatty acids and a lower ratio of n-6

> to n-3 fatty

> > acids compared to the patients with minor or no improvement. Also

> the fatty acid

> > profile in serum phospholipids differed in part between the diet

> responders and the

> > diet non-responders.

> >

> > Conclusions

> >

> > The changes in the fatty acid profile, indicated both by dietary

> assessments and

> > through fatty acids in s-phospholipids may, at least in part,

> explain the beneficial

> > effects of the Cretan Mediterranean diet that we have presented

earlier.

> >

> > ... At baseline the two groups were equal except for the disease

> duration and the

> > body mass index (BMI). The MD group had a significantly higher BMI

> and a longer

> > disease duration compared to the CD group (p=0.024 and 0.047,

> respectively).

> >

> > ... patients were randomized to either a modified Cretan

> Mediterranean diet group or

> > a control diet group, by means of block randomization stratified

for

> sex. At

> > baseline the two groups were equal except for the disease duration

> and the body mass

> > index (BMI). The MD group had a significantly higher BMI and a

> longer disease

> > duration compared to the CD group (p=0.024 and 0.047,

respectively).

> > The experimental diet used in the present study was based on the

Cretan

> > Mediterranean diet previously tested by de Lorgeril et al, in a

> secondary prevention

> > study of coronary heart disease [19]. However, some modifications

of

> the diet were

> > done in order to suit Swedish food habits. We instructed our MD

> group to eat a large

> > amount of vegetables, fruit, pulses, cereals, fish (particularly

> fish with a high

> > content of omega-3 fatty acids) and nuts and seeds with a high

> content of & #945;

> > -LNA. The intake of meat (such as pork, beef, lamb or mutton) and

> processed meat

> > (including cured meat, sausage, pâté or the like) were to be

> replaced by poultry,

> > fish or vegetarian dishes. Both olive oil and canola oil were used

> in salad

> > dressings

> > and for food preparation. The MD group was also informed to use

two

> types of

> > margarine based on canola oil: a liquid margarine (80% fat) for

food

> preparation and

> > half-fat margarine (40% fat) to use on bread. In addition, the MD

> group was advised

> > to replace high fat dairy products with low fat products. In the

> present study, no

> > recommendations were given regarding alcohol consumption. To

> compensate for the

> > antioxidants in wine, we advised the MD group to drink green or

> black tea.

> > To promote good compliance with the Mediterranean diet some food

> items were supplied

> > free to the MD group, namely: frozen vegetables, tea, olive oil,

> canola oil and the

> > liquid and half-fat margarine based on canola oil. Olive oil and

> canola oil, were

> > supplied by Karlshamns AB, vegetables by Nestlé Sweden AB and

> margarine and tea by

> > Van den Bergh Foods AB.

> > The CD subjects were instructed to adhere to their ordinary diet.

> >

> > ... Table 2. Comparison of average daily intake (excluding

> supplements) of energy,

> > fat and specific fatty acids between the Mediterranean Diet (MD)

> group and the

> > Control Diet (CD) group. The dietary intake is based on the diet

> history interviews

> > performed between study weeks seven and twelve.

> > ==================

> > MD group CD group----P-value*

> > (n=17) (n=17)----

> > ==================

> > Energy (MJ) 8.8 ± 1.6 9.8 ± 3.2 p=0.242

> > Fat (g) 60.4 ± 21.9 89.3 ± 33.1 p=0.005

> > Total saturated fatty acids (g) 18.3 ± 8.2 40.5 ± 18.3 p<0.001

> > Total monounsaturated fatty acids (g) 25.3 ± 10.5 31.9 ± 11.1

p=0.088

> > Total polyunsaturated fatty acids (g) 11.8 ± 3.9 10.6 ± 3.5

p=0.381

> > Total n-6 fatty acids (g) † 7.9 ±2.5 8.2 ± 2.7 p=0.743

> > Total n-3 fatty acids (g) ‡ 3.1 ± 1.3 2.0 ± 0.9 p=0.008

> > Ratio n-6:n-3 2.7 ± 0.6 4.4 ± 0.9 p<0.001

> > Fat (E% ¶) 25.0 ±5.3 33.7 ± 5.6 p<0.001

> > Total saturated fatty acids (E%) 7.5 ± 2.4 15.0 ± 3.7 p<0.001

> > Total monounsaturated fatty acids (E%) 10.5 ± 2.8 12.2 ± 2.2

p=0.067

> > Total polyunsaturated fatty acids (E%) 5.0 ± 1.1 4.1 ± 1.1

p=0.028 ††

> >

> > Fatty acids (g):

> > 4:0-10:0 0.77(0.32-1.59) 3.51(1.72-4.79) p<0.001

> > 12:0 0.44(0.28-0.93) 1.67(0.93-2.56) p<0.001

> > 14:0 1.81(1.07-2.90) 4.68(2.79-6.19) p<0.001

> > 16:0 9.46(7.29-13.29) 18.54(14.98-26.00) p<0.001

> > 18:0 2.80(1.99-4.34) 6.85(5.94-9.97) p<0.001

> > 20:0 0.14(0.10-0.19) 0.19(0.16-0.38) p=0.016

> > 16:1 n 7 0.95(0.70-1.22) 1.25(1.05-1.84) p=0.014

> > 18:1n-9 20.50(14.98-28.05) 27.55(21.52-35.67) p=0.049

> > 18:2n-6 7.42(5.80-9.46) 7.90(5.78-9.77) p=0.892

> > 18:3n-3 1.79(1.23-2.36) 1.42(1.09-2.09) p=0.454

> > 20:4n-6 0.08(0.05-0.10) 0.08(0.04-0.13) p=0.708

> > 20:5n-3 0.35(0.23-0.59) 0.11(0.06-0.18) p<0.001

> > 22:5, n-3 and n-6 0.07(0.05-0.11) 0.02(0.01-0.05) p=0.001

> > 22:6n-3 0.73(0.44-1.03) 0.21(0.12-0.30) p<0.001

> > ==================

> > Data are presented as mean ± SD for normally distributed variables

> and as medians

> > (25th-75th percentiles) for variables with skew distributions.

*The

> P-values refer

> > to the difference between diet- and control group. Differences

> between groups were

> > analyzed by the Students t-test for independent samples for

normally

> distributed

> > variables and by the Mann-Whitney U test for variables with skew

> distributions;

> > †sum of 18:2n-6 and 20:4n-6; ‡sum of 18:3n-3, 20:5n-3 and 22:6n-

3;

> ¶E% = percent

> > of total energy. ††Difference between groups regarding E%

> polyunsaturated fatty

> > acids was not significant (p=0.101) when under- and over-reporters

> > were excluded.

> >

> > Al Pater, PhD; email: old542000@y...

> >

> > __________________________________

> > - PC Magazine Editors' Choice 2005

> > http://mail.

> >

>

October 13, 2005

Hi :

This might help:

http://www.nutritionandmetabolism.com/content/2/1/26/abstract

Rodney.

>

> Hello,

> What's a modified Cretan Mediterranean diet and how does it differ

> from a traditional cretan diet? Could the unmodified diet differ

> significantly in its fatty acids profile? Is that sort of info

> available anywhere?

>

> Two apparently contradictory conclusions in studies about

imflammation

> and fat consumption:

>

> http://www.jem.org/cgi/content/abstract/jem.20042397v1

>

> http://www.nutrition.org/cgi/content/abstract/135/8/1953?

maxtoshow= & HITS=10 & hits=10 & RESULTFORMAT= & fulltext=Covasa & searchid=1124

113591211_2404 & stored_search= & FIRSTINDEX=0 & volume=135 & issue=8 & journalc

ode=nutrition

>

> --- In , Al Pater <old542000@y...>

wrote:

> >

> > Hi All,

> >

> > The below is a pdf-available free to all paper that appears to

> detail the changes

> > occurring in the patients of an inflammatory disease, rheumatoid

> arthritis, when

> > they adapt to a Mediterranean diet. Note that the caloric intake

> decreased,

> > although the decrease was not significant.

> >

> > Details excerpted below may help any without ability to view

pdfs.

> The paper

> > appears to not yet be in Medline.

> >

> > Nutr Metab (Lond). 2005 Sep 20;2(1):26 [Epub ahead of print]

> > Fat intake and composition of fatty acids in serum phospholipids

in

> a randomized,

> > controlled, Mediterranean dietary intervention study on patients

> with rheumatoid

> > arthritis.

> > Hagfors, Ingela Nilsson, Lars Skoldstam, Gunnar Johansson

> > Nutrition & Metabolism 2005, 2:26 (10 October 2005)

> >

> > http://www.nutritionandmetabolism.com/content/pdf/1743-7075-2-

26.pdf

> >

> > Abstract (provisional)

> >

> > Background

> >

> > We have previously reported that rheumatoid arthritis patients,

who

> adopted a

> > modified Cretan Mediterranean diet, obtained a reduction in

disease

> activity and an

> > improvement in physical function and vitality. This shift in diet

is

> likely to

> > result in an altered intake of fatty acids. Therefore, the

objective

> of the present

> > study was to examine the dietary intake of fatty acids, as well as

> the fatty acid

> > profile in serum phospholipids, during the dietary intervention

> study presented

> > earlier.

> >

> > Results

> >

> > From baseline to the end of the study, changes in the reported

> consumption of

> > various food groups were observed in the Mediterranean diet group.

> The change in

> > diet resulted in a number of differences between the Mediterranean

> diet group and

> > the control diet group regarding the fatty acid intake. For

> instance, a lower ratio

> > of n-6 to n-3 fatty acids was observed in the Mediterranean diet

> group, both

> > assessed by diet history interviews (dietary intake) and measured

in

> serum

> > phospholipids. Moreover, the patients in the Mediterranean diet

> group that showed a

> > moderate or better clinical improvement during the study (diet

> responders), had a

> > higher reported intake of n-3 fatty acids and a lower ratio of n-6

> to n-3 fatty

> > acids compared to the patients with minor or no improvement. Also

> the fatty acid

> > profile in serum phospholipids differed in part between the diet

> responders and the

> > diet non-responders.

> >

> > Conclusions

> >

> > The changes in the fatty acid profile, indicated both by dietary

> assessments and

> > through fatty acids in s-phospholipids may, at least in part,

> explain the beneficial

> > effects of the Cretan Mediterranean diet that we have presented

earlier.

> >

> > ... At baseline the two groups were equal except for the disease

> duration and the

> > body mass index (BMI). The MD group had a significantly higher BMI

> and a longer

> > disease duration compared to the CD group (p=0.024 and 0.047,

> respectively).

> >

> > ... patients were randomized to either a modified Cretan

> Mediterranean diet group or

> > a control diet group, by means of block randomization stratified

for

> sex. At

> > baseline the two groups were equal except for the disease duration

> and the body mass

> > index (BMI). The MD group had a significantly higher BMI and a

> longer disease

> > duration compared to the CD group (p=0.024 and 0.047,

respectively).

> > The experimental diet used in the present study was based on the

Cretan

> > Mediterranean diet previously tested by de Lorgeril et al, in a

> secondary prevention

> > study of coronary heart disease [19]. However, some modifications

of

> the diet were

> > done in order to suit Swedish food habits. We instructed our MD

> group to eat a large

> > amount of vegetables, fruit, pulses, cereals, fish (particularly

> fish with a high

> > content of omega-3 fatty acids) and nuts and seeds with a high

> content of & #945;

> > -LNA. The intake of meat (such as pork, beef, lamb or mutton) and

> processed meat

> > (including cured meat, sausage, pâté or the like) were to be

> replaced by poultry,

> > fish or vegetarian dishes. Both olive oil and canola oil were used

> in salad

> > dressings

> > and for food preparation. The MD group was also informed to use

two

> types of

> > margarine based on canola oil: a liquid margarine (80% fat) for

food

> preparation and

> > half-fat margarine (40% fat) to use on bread. In addition, the MD

> group was advised

> > to replace high fat dairy products with low fat products. In the

> present study, no

> > recommendations were given regarding alcohol consumption. To

> compensate for the

> > antioxidants in wine, we advised the MD group to drink green or

> black tea.

> > To promote good compliance with the Mediterranean diet some food

> items were supplied

> > free to the MD group, namely: frozen vegetables, tea, olive oil,

> canola oil and the

> > liquid and half-fat margarine based on canola oil. Olive oil and

> canola oil, were

> > supplied by Karlshamns AB, vegetables by Nestlé Sweden AB and

> margarine and tea by

> > Van den Bergh Foods AB.

> > The CD subjects were instructed to adhere to their ordinary diet.

> >

> > ... Table 2. Comparison of average daily intake (excluding

> supplements) of energy,

> > fat and specific fatty acids between the Mediterranean Diet (MD)

> group and the

> > Control Diet (CD) group. The dietary intake is based on the diet

> history interviews

> > performed between study weeks seven and twelve.

> > ==================

> > MD group CD group----P-value*

> > (n=17) (n=17)----

> > ==================

> > Energy (MJ) 8.8 ± 1.6 9.8 ± 3.2 p=0.242

> > Fat (g) 60.4 ± 21.9 89.3 ± 33.1 p=0.005

> > Total saturated fatty acids (g) 18.3 ± 8.2 40.5 ± 18.3 p<0.001

> > Total monounsaturated fatty acids (g) 25.3 ± 10.5 31.9 ± 11.1

p=0.088

> > Total polyunsaturated fatty acids (g) 11.8 ± 3.9 10.6 ± 3.5

p=0.381

> > Total n-6 fatty acids (g) † 7.9 ±2.5 8.2 ± 2.7 p=0.743

> > Total n-3 fatty acids (g) ‡ 3.1 ± 1.3 2.0 ± 0.9 p=0.008

> > Ratio n-6:n-3 2.7 ± 0.6 4.4 ± 0.9 p<0.001

> > Fat (E% ¶) 25.0 ±5.3 33.7 ± 5.6 p<0.001

> > Total saturated fatty acids (E%) 7.5 ± 2.4 15.0 ± 3.7 p<0.001

> > Total monounsaturated fatty acids (E%) 10.5 ± 2.8 12.2 ± 2.2

p=0.067

> > Total polyunsaturated fatty acids (E%) 5.0 ± 1.1 4.1 ± 1.1

p=0.028 ††

> >

> > Fatty acids (g):

> > 4:0-10:0 0.77(0.32-1.59) 3.51(1.72-4.79) p<0.001

> > 12:0 0.44(0.28-0.93) 1.67(0.93-2.56) p<0.001

> > 14:0 1.81(1.07-2.90) 4.68(2.79-6.19) p<0.001

> > 16:0 9.46(7.29-13.29) 18.54(14.98-26.00) p<0.001

> > 18:0 2.80(1.99-4.34) 6.85(5.94-9.97) p<0.001

> > 20:0 0.14(0.10-0.19) 0.19(0.16-0.38) p=0.016

> > 16:1 n 7 0.95(0.70-1.22) 1.25(1.05-1.84) p=0.014

> > 18:1n-9 20.50(14.98-28.05) 27.55(21.52-35.67) p=0.049

> > 18:2n-6 7.42(5.80-9.46) 7.90(5.78-9.77) p=0.892

> > 18:3n-3 1.79(1.23-2.36) 1.42(1.09-2.09) p=0.454

> > 20:4n-6 0.08(0.05-0.10) 0.08(0.04-0.13) p=0.708

> > 20:5n-3 0.35(0.23-0.59) 0.11(0.06-0.18) p<0.001

> > 22:5, n-3 and n-6 0.07(0.05-0.11) 0.02(0.01-0.05) p=0.001

> > 22:6n-3 0.73(0.44-1.03) 0.21(0.12-0.30) p<0.001

> > ==================

> > Data are presented as mean ± SD for normally distributed variables

> and as medians

> > (25th-75th percentiles) for variables with skew distributions.

*The

> P-values refer

> > to the difference between diet- and control group. Differences

> between groups were

> > analyzed by the Students t-test for independent samples for

normally

> distributed

> > variables and by the Mann-Whitney U test for variables with skew

> distributions;

> > †sum of 18:2n-6 and 20:4n-6; ‡sum of 18:3n-3, 20:5n-3 and 22:6n-

3;

> ¶E% = percent

> > of total energy. ††Difference between groups regarding E%

> polyunsaturated fatty

> > acids was not significant (p=0.101) when under- and over-reporters

> > were excluded.

> >

> > Al Pater, PhD; email: old542000@y...

> >

> > __________________________________

> > - PC Magazine Editors' Choice 2005

> > http://mail.

> >

>

October 13, 2005

Thank you very much, Rodney.It helps me to get a clearer picture of

the effect of this modified diet.

I was still curious to find out what a traditional cretan diet was so

that I could compare and know what was left of it after it had been

modified. Presumably this was done to increase its health giving

virtues by excluding those elements which theoretically play a role in

heart disease. I cut out the folowing paragraph from the home page of

the MediterrAsian.com site.

" One of the surprising findings of the Seven Countries Study was that

people living on the Greek island of Crete consumed up to 40 percent

of their calories from fat, yet they had the lowest rate of heart

disease and the highest average life expectancy in the world (along

with Japan). However, professor Keys found that unlike the saturated

fat that was prevalent in American and Finnish diets, the majority of

the fat in the Cretan diet came from olive oil and fish which are rich

in unsaturated fats. Keys concluded that although saturated fat can be

harmful to your health, unsaturated fats can have positive health

benefits. "

One reason why Keys noticed less animal products in the cretan diet

and indeed more so in other less insular countries of the

mediterranean basin may have been that these parts of Europe were

still very slowly(in 1956)recovering from the devastations and massive

shortages caused by the war. The local population surveyed by keys had

certainly not by this time resumed pre war meat and dairy consumption

(lamb in Crete and most of greece)so that fish represented the main

source of protein and some lipids while olive oil the main source of

fat. It could be that circumstances imposed these modifying

constraints to the traditional cretan diet. One can gain an idea of

the elements constituting this diet by consulting the following link

and similar ones which present a picture of authentic cretan cuisine:

http://www.plata.gr/crete/recipes/

Lamb (you judge if they were likely to carefully trim it), whole eggs

not just for breakfast, cheeses (not just skinny feta). In other words

this diet was high in saturated fats. Was it less beneficial than the

modified version? was it more so? Will we ever know? In any case

calorie intake was certainly significantly higher before the war than

at the time of key's recenssion. Just as must be higher today.

> > >

> > > Hi All,

> > >

> > > The below is a pdf-available free to all paper that appears to

> > detail the changes

> > > occurring in the patients of an inflammatory disease, rheumatoid

> > arthritis, when

> > > they adapt to a Mediterranean diet. Note that the caloric intake

> > decreased,

> > > although the decrease was not significant.

> > >

> > > Details excerpted below may help any without ability to view

> pdfs.

> > The paper

> > > appears to not yet be in Medline.

> > >

> > > Nutr Metab (Lond). 2005 Sep 20;2(1):26 [Epub ahead of print]

> > > Fat intake and composition of fatty acids in serum phospholipids

> in

> > a randomized,

> > > controlled, Mediterranean dietary intervention study on patients

> > with rheumatoid

> > > arthritis.

> > > Hagfors, Ingela Nilsson, Lars Skoldstam, Gunnar Johansson

> > > Nutrition & Metabolism 2005, 2:26 (10 October 2005)

> > >

> > > http://www.nutritionandmetabolism.com/content/pdf/1743-7075-2-

> 26.pdf

> > >

> > > Abstract (provisional)

> > >

> > > Background

> > >

> > > We have previously reported that rheumatoid arthritis patients,

> who

> > adopted a

> > > modified Cretan Mediterranean diet, obtained a reduction in

> disease

> > activity and an

> > > improvement in physical function and vitality. This shift in diet

> is

> > likely to

> > > result in an altered intake of fatty acids. Therefore, the

> objective

> > of the present

> > > study was to examine the dietary intake of fatty acids, as well as

> > the fatty acid

> > > profile in serum phospholipids, during the dietary intervention

> > study presented

> > > earlier.

> > >

> > > Results

> > >

> > > From baseline to the end of the study, changes in the reported

> > consumption of

> > > various food groups were observed in the Mediterranean diet group.

> > The change in

> > > diet resulted in a number of differences between the Mediterranean

> > diet group and

> > > the control diet group regarding the fatty acid intake. For

> > instance, a lower ratio

> > > of n-6 to n-3 fatty acids was observed in the Mediterranean diet

> > group, both

> > > assessed by diet history interviews (dietary intake) and measured

> in

> > serum

> > > phospholipids. Moreover, the patients in the Mediterranean diet

> > group that showed a

> > > moderate or better clinical improvement during the study (diet

> > responders), had a

> > > higher reported intake of n-3 fatty acids and a lower ratio of n-6

> > to n-3 fatty

> > > acids compared to the patients with minor or no improvement. Also

> > the fatty acid

> > > profile in serum phospholipids differed in part between the diet

> > responders and the

> > > diet non-responders.

> > >

> > > Conclusions

> > >

> > > The changes in the fatty acid profile, indicated both by dietary

> > assessments and

> > > through fatty acids in s-phospholipids may, at least in part,

> > explain the beneficial

> > > effects of the Cretan Mediterranean diet that we have presented

> earlier.

> > >

> > > ... At baseline the two groups were equal except for the disease

> > duration and the

> > > body mass index (BMI). The MD group had a significantly higher BMI

> > and a longer

> > > disease duration compared to the CD group (p=0.024 and 0.047,

> > respectively).

> > >

> > > ... patients were randomized to either a modified Cretan

> > Mediterranean diet group or

> > > a control diet group, by means of block randomization stratified

> for

> > sex. At

> > > baseline the two groups were equal except for the disease duration

> > and the body mass

> > > index (BMI). The MD group had a significantly higher BMI and a

> > longer disease

> > > duration compared to the CD group (p=0.024 and 0.047,

> respectively).

> > > The experimental diet used in the present study was based on the

> Cretan

> > > Mediterranean diet previously tested by de Lorgeril et al, in a

> > secondary prevention

> > > study of coronary heart disease [19]. However, some modifications

> of

> > the diet were

> > > done in order to suit Swedish food habits. We instructed our MD

> > group to eat a large

> > > amount of vegetables, fruit, pulses, cereals, fish (particularly

> > fish with a high

> > > content of omega-3 fatty acids) and nuts and seeds with a high

> > content of & #945;

> > > -LNA. The intake of meat (such as pork, beef, lamb or mutton) and

> > processed meat

> > > (including cured meat, sausage, pâté or the like) were to be

> > replaced by poultry,

> > > fish or vegetarian dishes. Both olive oil and canola oil were used

> > in salad

> > > dressings

> > > and for food preparation. The MD group was also informed to use

> two

> > types of

> > > margarine based on canola oil: a liquid margarine (80% fat) for

> food

> > preparation and

> > > half-fat margarine (40% fat) to use on bread. In addition, the MD

> > group was advised

> > > to replace high fat dairy products with low fat products. In the

> > present study, no

> > > recommendations were given regarding alcohol consumption. To

> > compensate for the

> > > antioxidants in wine, we advised the MD group to drink green or

> > black tea.

> > > To promote good compliance with the Mediterranean diet some food

> > items were supplied

> > > free to the MD group, namely: frozen vegetables, tea, olive oil,

> > canola oil and the

> > > liquid and half-fat margarine based on canola oil. Olive oil and

> > canola oil, were

> > > supplied by Karlshamns AB, vegetables by Nestlé Sweden AB and

> > margarine and tea by

> > > Van den Bergh Foods AB.

> > > The CD subjects were instructed to adhere to their ordinary diet.

> > >

> > > ... Table 2. Comparison of average daily intake (excluding

> > supplements) of energy,

> > > fat and specific fatty acids between the Mediterranean Diet (MD)

> > group and the

> > > Control Diet (CD) group. The dietary intake is based on the diet

> > history interviews

> > > performed between study weeks seven and twelve.

> > > ==================

> > > MD group CD group----P-value*

> > > (n=17) (n=17)----

> > > ==================

> > > Energy (MJ) 8.8 ± 1.6 9.8 ± 3.2 p=0.242

> > > Fat (g) 60.4 ± 21.9 89.3 ± 33.1 p=0.005

> > > Total saturated fatty acids (g) 18.3 ± 8.2 40.5 ± 18.3 p<0.001

> > > Total monounsaturated fatty acids (g) 25.3 ± 10.5 31.9 ± 11.1

> p=0.088

> > > Total polyunsaturated fatty acids (g) 11.8 ± 3.9 10.6 ± 3.5

> p=0.381

> > > Total n-6 fatty acids (g) † 7.9 ±2.5 8.2 ± 2.7 p=0.743

> > > Total n-3 fatty acids (g) ‡ 3.1 ± 1.3 2.0 ± 0.9 p=0.008

> > > Ratio n-6:n-3 2.7 ± 0.6 4.4 ± 0.9 p<0.001

> > > Fat (E% ¶) 25.0 ±5.3 33.7 ± 5.6 p<0.001

> > > Total saturated fatty acids (E%) 7.5 ± 2.4 15.0 ± 3.7 p<0.001

> > > Total monounsaturated fatty acids (E%) 10.5 ± 2.8 12.2 ± 2.2

> p=0.067

> > > Total polyunsaturated fatty acids (E%) 5.0 ± 1.1 4.1 ± 1.1

> p=0.028 ††

> > >

> > > Fatty acids (g):

> > > 4:0-10:0 0.77(0.32-1.59) 3.51(1.72-4.79) p<0.001

> > > 12:0 0.44(0.28-0.93) 1.67(0.93-2.56) p<0.001

> > > 14:0 1.81(1.07-2.90) 4.68(2.79-6.19) p<0.001

> > > 16:0 9.46(7.29-13.29) 18.54(14.98-26.00) p<0.001

> > > 18:0 2.80(1.99-4.34) 6.85(5.94-9.97) p<0.001

> > > 20:0 0.14(0.10-0.19) 0.19(0.16-0.38) p=0.016

> > > 16:1 n 7 0.95(0.70-1.22) 1.25(1.05-1.84) p=0.014

> > > 18:1n-9 20.50(14.98-28.05) 27.55(21.52-35.67) p=0.049

> > > 18:2n-6 7.42(5.80-9.46) 7.90(5.78-9.77) p=0.892

> > > 18:3n-3 1.79(1.23-2.36) 1.42(1.09-2.09) p=0.454

> > > 20:4n-6 0.08(0.05-0.10) 0.08(0.04-0.13) p=0.708

> > > 20:5n-3 0.35(0.23-0.59) 0.11(0.06-0.18) p<0.001

> > > 22:5, n-3 and n-6 0.07(0.05-0.11) 0.02(0.01-0.05) p=0.001

> > > 22:6n-3 0.73(0.44-1.03) 0.21(0.12-0.30) p<0.001

> > > ==================

> > > Data are presented as mean ± SD for normally distributed variables

> > and as medians

> > > (25th-75th percentiles) for variables with skew distributions.

> *The

> > P-values refer

> > > to the difference between diet- and control group. Differences

> > between groups were

> > > analyzed by the Students t-test for independent samples for

> normally

> > distributed

> > > variables and by the Mann-Whitney U test for variables with skew

> > distributions;

> > > †sum of 18:2n-6 and 20:4n-6; ‡sum of 18:3n-3, 20:5n-3 and 22:6n-

> 3;

> > ¶E% = percent

> > > of total energy. ††Difference between groups regarding E%

> > polyunsaturated fatty

> > > acids was not significant (p=0.101) when under- and over-reporters

> > > were excluded.

> > >

> > > Al Pater, PhD; email: old542000@y...

> > >

> > > __________________________________

> > > - PC Magazine Editors' Choice 2005

> > > http://mail.

> > >

> >

>

October 13, 2005