|
Beneficial effects of Indo-Mediterranean type of diets, for double burden of diseases
Ram Bir Singh1, Shaw Watanabe2, Adrian Isaza3, Saibal Chakravorty4, Ghizal Fatima5, Vikas Patel6
1 Department of Medicine, Halberg Hospital and Research Institute, Moradabad, Uttar Pradesh, India
2 Department of Medicine, Life Science Association, Tokyo, Japan
3 Department of Cardiology, Everglades University, Tampa, FL, USA
4 Department of Medicine, Metro Group of Hospitals, Noida, Uttar Pradesh, India
5 Department of Biochemistry, Era's Lucknow Medical College and Hospital, Lucknow, Uttar Pradesh, India
6 Department of Research, Metro Group of Hospitals, Noida, Uttar Pradesh, India
Correspondence Address:
Prof. Ram Bir Singh
Halberg Hospital and Research Institute, Moradabad, Uttar Pradesh
India
 Source of Support: None, Conflict of Interest: None
DOI: 10.4103/upjimi.upjimi_6_22
|
|
The concept of Indo-Mediterranean type of diets was developed by Singh et al. based on Indian Experiment of Infarct Survival published in 1992, which was confirmed by a landmark study from France by De Lorgeril et al., who demonstrated that eating alpha-linolenic acid rich Mediterranean style diet can cause significant decline in mortality and cardiovascular diseases (CVDs). Recently, PREDIMED study from Spain also reported that a modified Mediterranean style diet can cause significant decline in CVDs, type 2 diabetes mellitus (T2DM), and cancer. It seems that Indo-Mediterranean diet is superior to Mediterranean diet as well as dietary advice to stop hypertension (DASH) diet because it contains millets, porridge and spices; turmeric, cumin, cinnamon and coriander, etc., These foods are rich sources of polyphenolics and flavonoids, calcium and iron as well as proteins which are useful in the prevention of double burden of diseases. It is possible that Mediterranean style diet and DASH diets have similar influence on coronary risk factors and CVDs and all-cause mortality. However, Indo-Mediterranean style diet may have additional protective effects due to improved food diversity and lower glycemic index as well as palatability.
|
