title: Complementary effects of Mediterranean diet and moderate red wine intake on haemostatic cardiovascular risk factors.
abstract: OBJECTIVE
  To compare the effect of alcohol-free Mediterranean-type diet (MD) and high-fat diet (HFD) on plasma concentration of emergent haemostatic cardiovascular risk factors (HCVRF). Also, to test if red wine supplementation modifies HCVRF, independent of diet.
  
  
  METHODS
  Controlled prospective intervention study. Two groups, each of 21 healthy male university students (22+/-3.4 y), received either MD or HFD for 90 days. Between days 30 and 60, both diets were supplemented with 240 ml/day of red wine. Baseline and T30, T60 and T90-day samples were drawn. No drop out from the study was observed.
  
  
  METHODS
  University campus and outpatient nutrition clinic.
  
  
  RESULTS
  Volunteers on HFD at T30 had increases in pro-coagulants fibrinogen (22%), factor VIIc (9%), and factor VIIIc (4%), and decreases in natural anticoagulants antithrombin III (3%), protein C (11%) and protein S (6%) and of 20% in plasminogen activator inhibitor-1. At the same time, individuals on MD had increases in fibrinogen (4%), antithrombin III (5%), protein C (3%), protein S (2.7%), and decreases in factor VIIIc (9%), and plasminogen activator inhibitor-1 (21%). After adjusting by baseline values, MD was associated with lower plasma fibrinogen (P=0.03), factor VIIc (P=0.034) and factor VIIIc (P=0.0057) and with higher levels of protein S (P=0.013). Red wine supplementation, in both diets, resulted in decreased plasma fibrinogen (P=0.001) and factor VIIc (P=0.05), and increased tissue plasminogen activator antigen (P=0.01) and plasminogen activator inhibitor-1 antigen (P=0.0003). Wine consumption was also associated with significantly (P=0.01) divergent effects on antithrombin III: it decreased by 10% in individuals on HFD but increased slightly in those on MD. No effects of diet or wine were detected in plasma protein C and C-reactive protein.
  
  
  CONCLUSIONS
  MD and moderate consumption of red wine have complementary, mostly beneficial effects on HCVRF.
authors: Department of Hematology-Oncology, School of Medicine, Catholic University of Chile, Santiago, Chile. dmezzano@med.puc.cl
authors: D
authors: D
authors: Mezzano
authors: F
authors: F
authors: Leighton
authors: C
authors: C
authors: Martínez
authors: G
authors: G
authors: Marshall
authors: A
authors: A
authors: Cuevas
authors: O
authors: O
authors: Castillo
authors: O
authors: O
authors: Panes
authors: B
authors: B
authors: Muñoz
authors: D D
authors: DD
authors: Pérez
authors: C
authors: C
authors: Mizón
authors: J
authors: J
authors: Rozowski
authors: A
authors: A
authors: San Martín
authors: J
authors: J
authors: Pereira
mesh_terms: D000328:Adult; D002318:Cardiovascular Diseases / Q000097:blood*; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage / Q000494:pharmacology*; D005340:Fibrinogen / Q000032:analysis; D006487:Hemostasis; D006801:Humans; D008297:Male; D011446:Prospective Studies; D012307:Risk Factors; D014920:Wine
chemical_list: D004041:Dietary Fats; D005340:Fibrinogen