News Roundup: Benefits of the Mediterranean Diet

Science suggests that the Mediterranean diet may play a beneficial role in our health, including heart and brain health.  This week’s news roundup brings a collection of articles related to the potential health benefits of the Mediterranean diet.

Mediterranean Diet vs. Statins to Prevent Heart Attack and Stroke? “According to a recent study, for example, found that switching to a Mediterranean diet prevented about 30 percent of heart attacks, strokes and deaths from heart disease in people at high risk.

Mediterranean diet may reduce risk of form of breast cancer“The study published in the International Journal of Cancer on Monday suggests it could also significantly reduce the chances of women getting estrogen-receptor-negative (ER-negative) breast cancer, a postmenopausal form of the disease that cannot be treated with hormone therapy.”

Mediterranean diet may have lasting effects on brain health  “A new study shows that older people who followed a Mediterranean diet retained more brain volume over a three-year period than those who did not follow the diet as closely.”

Many large scale clinical and population health studies have tested the efficacy of the Mediterranean style of eating.  The results indicate that a diet similar to that of the Mediterranean region is linked with many physical health benefits including reduced risk of heart disease; reduced risk of death from heart disease, cancer and Parkinson’s; reduced blood pressure and cholesterol; reduced risk of obesity in children and adults; and reduced risk of Type II Diabetes.

March is national nutrition month 2017 which discusses many topics about why  Mediterranean diet is still a very popular diet. 

Why Mediterranean-based eating is trendy…again  “But the biggest proof that what’s old is new again just might be supermarket shelves. Beyond the piles of tomatoes and peppers in the produce aisle are an influx of products elevating some of the diet’s core foods (think olives, fennel, and the aforementioned yogurt).”

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