Mediterranean diet has an effect on various diseases. Their effects are as follows:
Hypertension
A direct relationship between fat intake and high blood pressure is unproven, but suggests that the balance of the Mediterranean diet (low SFA, high-monounsaturated fatty acids, carbohydrates, fiber, vitamins and minerals) has provided a favorable effect on blood pressure.
Diabetes
The Mediterranean diet includes lots of vegetables and cereals, and meets theRequirements of a proper diabetic diet. Carbohydrates are usually not as foods rich in fiber and monounsaturated fatty acids taken as saturated fat, total fat will vary depending on individual needs for weight loss.
Obesity
The fiber-rich carbohydrates of the Mediterranean diet helps protect against and obesity. The decrease in animal fats also offers the possibility of a more reasonable balance of energy.
Thrombosis
A low-fat diet or a diet rich in vegetable fatspreferable to a diet rich in SFA for protection against thrombosis, is therefore of the Mediterranean diet recommended for the prevention of thrombosis.
The lipid values
There is a direct correlation between plasma cholesterol and CHD. Lowering cholesterol levels reduces the risk of heart attacks. A reduction of 1 percent of cholesterol produces a 2-3 percent reduction in risk of CHD.
There are two types of cholesterol - LDL and HDL. Reduce the latter, the high CHD risk,while high concentrations of LDL cholesterol increases the risk. High triglycerides, high LDL and increase especially with low HDL, the risk of coronary heart disease.
Three saturated fatty acids (SFA) - lauric, myristic and palmitic acid - are comprised of 60-70 percent of all SFA. Replace SFA in the diet of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) helps maintain a good energy balance.
The primary dietary PUFAs are linoleic acid contentvegetable oils like sunflower oil. This significantly reduces cholesterol levels when substituted SFA. Alpha-linolenic acid (soy and canola oil) and eicosapentaenoic acid and docosahexaenoic acid (found in fatty fish such as herring and mackerel), lower triglyceride levels with little effect on cholesterol levels.
The most important dietary MUFA is oleic acid, the predominant fat in olive oil. Monounsaturated and polyunsaturated fats significantly reduce LDL, when it replaces the SFA. A high MUFA intake is notsignificantly alter the levels of HDL. LDL cholesterol in high-MUFA diet is more resistant to oxidation, a process that causes the production of free radicals harmful to cells.
