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Impact of a Mediterranean Dietary Pattern and Its Components on Cardiovascular Risk Factors, Glucose Control, and Body Weight in People with Type 2 Diabetes: A Real-Life Study

Authors
  • Vitale, Marilena
  • Masulli, Maria
  • Calabrese, Ilaria
  • Rivellese, Angela
  • Bonora, Enzo
  • Signorini, Stefano
  • Perriello, Gabriele
  • Squatrito, Sebastiano
  • Buzzetti, Raffaella
  • Sartore, Giovanni
  • Babini, Anna
  • Gregori, Giovanna
  • Giordano, Carla
  • Clemente, Gennaro
  • Grioni, Sara
  • Dolce, Pasquale
  • Riccardi, Gabriele
  • Vaccaro, Olga
  • Group, on behalf of the TOSCA.IT Study
Publication Date
Aug 10, 2018
Source
MDPI
Keywords
Language
English
License
Green
External links

Abstract

This study evaluates the relation of a Mediterranean dietary pattern and its individual components with the cardiovascular risk factors profile, plasma glucose and body mass index (BMI) in people with type 2 diabetes. We studied 2568 participants at 57 diabetes clinics. Diet was assessed with the EPIC (European Prospective Investigation into Cancer and Nutrition) questionnaire, adherence to the Mediterranean diet was evaluated with the relative Mediterranean diet score (rMED). A high compared to a low score was associated with a better quality of diet and a greater adherence to the nutritional recommendations for diabetes. However, even in the group achieving a high score, only a small proportion of participants met the recommendations for fiber and saturated fat (respectively 17% and 30%). Nonetheless, a high score was associated with lower values of plasma lipids, blood pressure, glycated hemoglobin, and BMI. The relationship of the single food items components of the rMED score with the achievement of treatment targets for plasma lipids, blood pressure, glucose, and BMI were also explored. The study findings support the Mediterranean dietary model as a suitable model for type 2 diabetes and the concept that the beneficial health effects of the Mediterranean diet lie primarily in its synergy among various nutrients and foods rather than on any individual component.

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