The magic of the Mediterranean diet has been widely talked about and largely accepted. In the same direction is another study conducted in France which proclaims that there is a 15% reduction in the risk of heart disease on consumption of a Mediterranean diet for a period of three months.
The sample size was 212 men and women who were at moderate risk for heart disease were put to eat a Mediterranean diet for three months. Participants on the Mediterranean diet were instructed to eat fish four times a week and red meat only once a week. Men were allowed two glasses of red wine daily, while women were limited to one.
In food stuffs poultry rather than beef, pork and other mammal meats were advocated; fish to be eaten two or three times a week; abstain from animal products rich in saturated fat; and liberal intake of fruit and vegetables, low-fat dairy products, and vegetable oils.
Although a 100% follow of recommendations was not there a slight change in food habits was observed. The sampled people took in fewer calories and consumed more proteins and carbohydrates and less total fat and saturated fat.
Among people on the Mediterranean diet following results were seen:
total cholesterol dropped by 7.5 percent, and it fell by 4.5 percent in the low-fat diet group.
Based on this reduction, overall cardiovascular risk fell 15 percent with the Mediterranean diet and 9 percent with the low fat diet.
Therefore both Mediterranean and low fat diets are helpful in reduction in heart disease.