Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts

This report includes the reanalysis of data from a clinical trial showing a lower rate of cardiovascular events among persons assigned to a Mediterranean diet supplemented with extra-virgin olive oil or nuts than among those assigned to a low-fat diet.

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Bibliographic Details
Published inThe New England journal of medicine Vol. 378; no. 25; p. e34
Main Authors Estruch, Ramón, Ros, Emilio, Salas-Salvadó, Jordi, Covas, Maria-Isabel, Corella, Dolores, Arós, Fernando, Gómez-Gracia, Enrique, Ruiz-Gutiérrez, Valentina, Fiol, Miquel, Lapetra, José, Lamuela-Raventos, Rosa M, Serra-Majem, Lluís, Pintó, Xavier, Basora, Josep, Muñoz, Miguel A, Sorlí, José V, Martínez, J. Alfredo, Fitó, Montserrat, Gea, Alfredo, Hernán, Miguel A, Martínez-González, Miguel A
Format Journal Article
LanguageEnglish
Published United States Massachusetts Medical Society 21.06.2018
Subjects
Age
Cardiovascular disease
Cardiovascular diseases
Cerebral infarction
Clinics
Diabetes
Diet
Disease prevention
Enrollments
Family medical history
Food
Health care
Health sciences
Heart
Hospitals
Households
Hypertension
Internal medicine
Low density lipoprotein
Motivation
Myocardial infarction
Nutrition research
Nuts
Olive oil
Preventive medicine
Primary care
Public health
Womens health
Washington DC
United States > US
Spain
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Summary:This report includes the reanalysis of data from a clinical trial showing a lower rate of cardiovascular events among persons assigned to a Mediterranean diet supplemented with extra-virgin olive oil or nuts than among those assigned to a low-fat diet.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Correction/Retraction-1
ObjectType-Feature-3
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ISSN:0028-4793
1533-4406
DOI:10.1056/NEJMoa1800389