The Mediterranean diet does not help all the Mediterranean diet does not help everyone, there must still be a genetic predisposition - not so easy under the Moon.
There are many diets, but do not think that each has a rigorous scientific explanation. Therefore, researchers continue to study the diets, popular and not much to understand why they act and to act at all.
One of the Mediterranean diet (photo Steve Outram).
One of these works appeared in Diabetes Care, where Jose Ordovas izUniversiteta Tufts (USA), together with colleagues from two dozen other centers describes the unusual properties that can be said of the legendary Mediterranean diet. Strictly speaking, it can not be called a diet: it is rather a way of eating, the native inhabitants of the Mediterranean proper and strict restrictions on certain products is not here. At some point, the scientists noticed that people following this diet is less at risk of cardiovascular disease and cancer.
This time, the researchers came to the conclusion that the positive effect that has on the heart of the Mediterranean diet is associated with a genetic profile.
Mr. Ordovas and colleagues compared the genetic profiles of 7,000 people who in one way or another fed in a Mediterranean style, and compared the findings with the medical histories. It was found that the Mediterranean diet actually reduces the likelihood, for example, heart, but its efficiency was dependent on the presence of a particular gene in humans. This, however, is not that the gene diet helped demonstrate its useful properties, not just a diet compensate for the harmful properties of the gene.
Scientists have long known that one of TCF7L2 gene variants associated with increased risk of cardiovascular disease, and this risk increases, apparently because the transcription factor encoded by TCF7L2, bad influences on glucose metabolism. As it affects, is still a mystery, but it is clear that the two copies of the gene (one on each of the homologous chromosomes from the father and mother) increase the risk of heart disease more than one copy.
But the Mediterranean diet, as already mentioned, in some way compensate for the harmful effect of the wrong gene TCF7L2. And the better a diet observed, the greater the chance of a heart stay healthy. Pete's in a Mediterranean style had less fat in the blood and low-density lipoprotein, which is believed to provide and narrowing of the blood vessels and impairment of blood supply.
Thus, for example, another diet with reduced fat, could not resist gene: although the man and ate less fat, the risk of a heart attack he remained quite high.
That is the Mediterranean diet worked, but only in certain genetic conditions, and when the person with the gene TCF7L2 was all right, it will have no effect.
On the one hand, the diet has proved to be a good side, and on the other - the researchers have seen once again that there is no universal diet, suitable for any individual. If heart problems are not related to a particular gene, then sit on this diet will be useless (though it may be, and you will enjoy this meal.) It is possible that for all the other diets have their own genetic profiles, that is, a set of options for some genes for which the corresponding diet may prove useful properties.
in the wake of Tufts University, Shutterstock, compulenta.computerra.ru
Mediterranean Way
The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of poor coastal regions of southern Italy, Crete, and Greece in the 1960s.[1]
Despite its name, this diet is not typical of all Mediterranean cuisine. In Northern Italy, for instance, lard and butter are commonly used in cooking, and olive oil is reserved for dressing salads and cooked vegetables.[2] In North Africa wine is traditionally avoided by Muslims. In both North Africa and the Levant, along with olive oil, sheep's tail fat and rendered butter (samna) are traditional staple fats.[3]
The most commonly-understood version of the Mediterranean diet was presented by Dr Walter Willett of Harvard University's School of Public Health in the mid-1990s.[4] Based on "food patterns typical of Crete, much of the rest of Greece, and southern Italy in the early 1960s", this diet, in addition to "regular physical activity," emphasizes "abundant plant foods, fresh fruit as the typical daily dessert, olive oil as the principal source of fat, dairy products (principally cheese and yogurt), and fish and poultry consumed in low to moderate amounts, zero to four eggs consumed weekly, red meat consumed in low amounts, and wine consumed in low to moderate amounts". Total fat in this diet is 25% to 35% of calories, with saturated fat at 8% or less of calories.[5]
The principal aspects of this diet include high olive oil consumption, high consumption of legumes, high consumption of unrefined cereals, high consumption of fruits, high consumption of vegetables, moderate consumption of dairy products (mostly as cheese and yogurt), moderate to high consumption of fish, low consumption of meat and meat products, and moderate wine consumption.[6]
Olive oil is particularly characteristic of the Mediterranean diet. It contains a very high level of monounsaturated fats, most notably oleic acid, which epidemiological studies suggest may be linked to a reduction in coronary heart disease risk.[7] There is also evidence that the antioxidants in olive oil improve cholesterol regulation and LDL cholesterol reduction, and that it has other anti-inflammatory and anti-hypertensive effects.[8]
