A new ‘green’ Mediterranean diet, containing even more plant matter and very little red meat or poultry, may be even better for cardiovascular and metabolic health than the traditional version suggests new research published in the journal Heart.
The Mediterranean diet, rich in plant-based foods, is linked to a lower risk of heart disease, stroke, and diabetes and currently forms the backbone of dietary guidelines to stave off coronary heart disease.
It’s thought that its impact is related to higher dietary intake of polyphenols, ‘healthy’ fats and fibre, and lower animal protein intake.
Researchers in Israel, Germany, and the USA wanted to find out whether a greener version of this diet, higher in green plant food sources and even lower in red meat intake, might be even better for health.
According to a statement from BMJ, they randomly assigned 294 sedentary and moderately obese people (BMI of 31) with an average age of 51 into three dietary groups.
The first group received guidance on boosting physical activity and basic guidelines for achieving a healthy diet.
The second received the same physical activity guidance plus advice on following a calorie-restricted (1500–1800 calories per day for men and 1200–1400 calories per day for women) traditional Mediterranean diet.
This was low in simple carbohydrates, rich in vegetables, with poultry and fish replacing red meat. It included 28 grams per day of walnuts.
The third group received physical activity guidance plus advice on following a similar calorie-restricted green version of the Mediterranean diet.
This included 28 grams per day of walnuts, avoidance of red/processed meat, and higher quantities of plant matter. It also included 3–4 cups a day of green tea and 100 grams frozen cubes of Wolffia globosa (cultivated Mankai strain)—a high protein form of the aquatic plant duckweed, taken as a green plant-based protein shake as a partial substitute for animal protein.
After six months, the effect of each of the diets on weight loss and on cardiovascular and metabolic risk factors was assessed.
Those on both types of Mediterranean diet lost more weight: those on the green Mediterranean (green Med) diet lost 6.2 kg; those on the Mediterranean diet lost 5.4 kg; and those on the healthy diet lost 1.5 kg.
Waist circumference—an indicator of a potentially harmful midriff bulge—shrank by an average of 8.6 cm among those on the green Med diet compared with 6.8 cm for those on the Mediterranean diet and 4.3 cm for those on the healthy diet.
The green Med diet group achieved larger falls in ‘bad’ low-density cholesterol of 6.1 mg/dl, a reduction of nearly 4%. The equivalent figures were 2.3 mg/dl (nearly 1%) for those in the Mediterranean diet group, and 0.2 mg/dl for those in the healthy diet group.
Similarly, other cardiovascular and metabolic risk factors improved more among those on the green Med diet, including falls in diastolic blood pressure, insulin resistance, and an important marker of inflammation, C-reactive protein, which has a key role in artery hardening. The ratio of ‘good’ to ‘bad’ cholesterol also increased.
These changes resulted in a substantial nearly two-fold fall in the 10-year Framingham Risk Score—a calculation used to predict the likelihood of serious heart disease over the next decade—among those on the green Med diet.