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Human Nutrition and Metabolism

A Nutritional Intervention Promoting the Mediterranean Food Pattern Is Associated with a Decrease in Circulating Oxidized LDL Particles in Healthy Women from the Québec City Metropolitan Area¹

Institute of Nutraceuticals and Functional Foods, Laval University, Québec, QC, Canada

²To whom correspondence should be addressed. E-mail: Simone.Lemieux{at}aln.ulaval.ca.

The aim of the present study was to evaluate the effect of a nutritional intervention promoting the Mediterranean food pattern under free-living conditions on circulating oxidized LDL (ox-LDL) in a group of 71 healthy women from the Québec City metropolitan area. The 12-wk nutritional intervention consisted of 2 courses on nutrition and 7 individual sessions with a dietitian. A score based on the 11 components of the Mediterranean pyramid was established to determine the women’s adherence to the Mediterranean food pattern. Plasma ox-LDL concentrations were measured by a monoclonal antibody mAb-4E6–based competition ELISA. Among all women, plasma ox-LDL decreased by 11.3% after 12 wk of nutritional intervention (P < 0.0001) despite a lack of change in plasma LDL cholesterol (LDL-C). Also, an increase in the Mediterranean dietary score was significantly correlated with a decrease in ox-LDL concentrations (r = –0.30; P = 0.01). More specifically, increases in servings of fruits (r = –0.25; P < 0.05) and vegetables (r = –0.24; P < 0.05) were associated with decreases in ox-LDL concentrations. Changes in the food pattern in response to a nutritional intervention promoting the Mediterranean food pattern were accompanied by beneficial effects in circulating ox-LDL concentrations in healthy women.

KEY WORDS: • Mediterranean diet • oxidized LDL • nutritional intervention • women

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