Mediterranean diet counteracts a genetic risk of stroke
The Mediterranean diet is shown again to lower the risk of stroke - even in those genetically predisposed to stroke.
“Our study is the first to identify a gene-diet interaction affecting stroke in a nutrition intervention trial carried out over a number of years in thousands of men and women. The PREDIMED study design provides us with stronger results than we have ever had before. With the ability to analyze the relationship between diet, genetics and life-threatening cardiac events, we can begin to think seriously about … making meaningful changes to the way they eat. Being on the Mediterranean diet reduced the number of strokes in people with two copies of the variant [gene]. The food they ate appeared to eliminate any increased stroke susceptibility, putting put them on an even playing field with people with one or no copies of the variant”
Senior author José M. Ordovás, Ph.D., director of the Nutrition and Genomics Laboratory at the USDA HNRCA at Tufts University, August 2013.
“We saw that the Mediterranean diet appeared to compensate for genetic influence”
Scientist Dolores Corella, Ph.D., of the CIBER Fisiopatologia de la Obesidad y Nutriciόn, and the Genetic and Molecular Epidemiology Unit at the University of Valencia, August 2013.
Study by researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HNRCA), and the Friedman School of Nutrition Science and Policy at Tufts University, and from the CIBER Fisiopatología de la Obesidad y Nutriciόn in Spain. They looked over data from the PREDIMED trial on 7,000 men and women and published their findings in Diabetes Care on August 13, 2013. As reported by Science Codex on August 13, 2013.