Antioxidant Capacity and Mediterranean Diet

Category: Diet and Nutrition

For many years now it has been accepted that the Mediterranean diet offers protection from the development of heart disease and cancer. The protective effects of the diet have been attributed to several factors including low saturated fat, high fruit and vegetable intake, and healthy oils. Antioxidants also offer protection against the development of heart disease and cancer by scavenging free radicals and decreasing oxidative damage in the body.

Researchers in Greece investigated the antioxidant status of individual who follow the Mediterranean diet, and looked for a possible association between antioxidants and the protective benefit of the diet.

A random population sample of 3042 men and women participated in the study. For each subject the total antioxidant capacity (TAC) was measured. Food questionnaires were used to determine the adherence to the Mediterranean diet and a dietary score was given to each subject to be used for analysis.

The results showed that individuals who adhered to the Mediterranean diet the greatest had the highest TAC. Individuals who scored the highest in the dietary analysis had 11% higher TAC than those who scored the lowest. These individuals also had 19% less oxidized LDL concentrations than those with the lowest diet score. TAC was positively associated with olive oil intake as well as fruits and vegetables (as expected). Intake of red meat was inversely correlated with TAC.

The researchers concluded that the Mediterranean diet is associated with higher total antioxidant capacity, due in part to olive oil intake, as well as fruits and vegetables. Increased TAC is also associated with lower oxidized LDL. These new findings may help explain some of the benefit offered by the Mediterranean diet against the development of heart disease and cancer.

Posted by Kristopher Foster on August 15, 2013 11:00 AM