The Mediterranean Diet And The Effects On Primary And Secondary Prevention Of Heart Disease

The Mediterranean diet has been held in high regards for its benefits in treating many health-­-related diseases, including heart disease. Influenced by the Mediterranean region, this diet incorporates the traditional diets of those from Greece, and Italy, and was developed from research in what is known as the Seven Countries Study by an American scientist named Ancel Keys. Being publicized in the United States as a diet consisting of mainly fruits, vegetables, grains, legumes, red wine and olive oil, it consists of moderate amounts of fish in the diet and even fewer recommended dairy, egg, red meat and sweets options. Because cardiovascular disease is the leading cause of death in the United States, the Seven Countries Study found the Mediterranean countries to be lower in rates of cardiovascular disease in correlation with their diets. Primary and secondary preventative research has been done regarding the effects of the Mediterranean diet on heart disease of different types. Compiled results have found the Mediterranean diet decreases the incidence of cardiovascular disease events, risk of heart failure and death due to heart failure, and chances of myocardial infarction and ischemic stroke as a primary prevention. In secondary preventative studies, results have shown the diet to have a 50 to 70 percent decreased risk of repeated heart disease, decreased blood leukocyte count, and increased high-­-density lipoprotein and baseline brachial artery diameter. As the Mediterranean diet is not only associated with food, it is also necessary to be implemented as a lifestyle change, incorporating social interactions and physical activity to encourage receiving all of the benefits the Mediterranean diet has to offer.