The Mediterranean diet has long intrigued researchers for its beneficial health effects. A new study provides further evidence of these benefits, highlighting a significant reduction in mortality rates among women who adhere to this diet.
Over a period of 25 years, the dietary habits of 25,315 women were analyzed. The results show that those who regularly adhered to the Mediterranean model had a 23% reduced risk of dying from all causes. The study, led by a team from Brigham and Women's Hospital (BWH) and Harvard Medical School, reveals biological changes that explain this increased longevity.
Cardiologist Samia Mora from BWH emphasizes that this reduced risk of death applies to both cardiovascular diseases and cancers, the leading causes of mortality worldwide. According to her, adopting a Mediterranean diet could reduce the risk of death by one-quarter over a span of more than 25 years.
This diet emphasizes nuts, seeds, fruits, vegetables, whole grains, and legumes, with olive oil as the main fat source. Proteins come from small amounts of fish, poultry, dairy products, and eggs, while red meat, processed foods, and alcohol are minimized.
The study revealed improvements in metabolic and inflammatory processes, as well as blood pressure and insulin resistance, in women following this diet. These multiple factors seem to protect against premature death, offering long-term benefits.
However, it is important to note that the study focused on white women, middle-aged and older, all well-educated and healthcare professionals. The data were primarily self-reported, and the method used was not designed to establish cause-and-effect relationships. Despite these limitations, the sample size and long follow-up duration, consistent with similar studies, suggest that the Mediterranean diet could indeed prolong life.