Table 3.
Mediterranean diet components and healthy aging.
| Author and Year of Publication | Study Design | Sample Size | Risk of Mortality |
|---|---|---|---|
| Trichopoulou, 1995, [85] | Prospective cohort study | 91 men and 91women | Mortality Rate: RR = 0.83 (95% CI: 0.69–0.99, p = 0.04) for high adherence to MD |
| Britton, 2008, [7] | Longitudinal cohort study | 4140 men and 1823 women | Likelihood of Successful Aging for men: OR = 1.52 (95% CI: 1.34–1.72, p < 0.001) for socioeconomic position OR = 1.19 (95% CI: 1.06–1.33, p = 0.003) for early-life factors OR = 1.29 (95% CI: 1.16–1.44, p < 0.001) for health behaviours OR = 1.12 (95% CI: 1.01–1.24, p = 0.03) for psychosocial factors Likelihood of Successful Aging for women: OR = 1.58 (95% CI: 1.31–1.92, p < 0.001) for socioeconomic position. OR = 1.23 (95% CI: 1.01–1.49, p = 0.04) for early-life factors OR = 1.29 (95% CI: 1.09–1.54, p = 0.003) for health behaviours OR = 1.10 (95% CI: 0.94–1.28, p = 0.25) for psychosocial factors |
| Akbaraly, 2013, [8] | Longitudinal cohort study | 3775 men and 1575 women | Ideal Aging with Healthy-foods diet: OR = 1.19 (95% CI: 0.82–1.73, p = 0.35) for higher vs. lower tertile; Non-fatal cardiovascular disease with Healthy-foods diet: OR = 1.10 (95% CI: 0.89–1.35, p = 0.39) for higher vs. lower tertile; Cardiovascular disease death with Healthy-foods diet: OR = 0.66 (95% CI: 0.43–1.01, p = 0.05) for higher vs. lower tertile; Non-cardiovascular disease death with Healthy-foods diet: OR = 0.61 (95% CI: 0.47–0.80, p < 0.0001) for higher vs. lower tertile; Ideal Aging with Western-type diet: OR = 0.52 (95% CI: 0.33–0.82, p = 0.005) for higher vs. lower tertile; Non-fatal cardiovascular disease with Western-type diet: OR = 1.08 (95% CI: 0.83–1.41, p = 0.56) for higher vs. lower tertile; Cardiovascular disease death with Western-type diet: OR = 1.66 (95% CI: 0.95–2.89, p = 0.07) for higher vs. lower tertile; Non-cardiovascular disease death with Western-type diet: OR = 1.23 (95% CI: 0.87–1.72, p = 0.24) for higher vs. lower tertile |
| Samieri, 2013, [9] | Cross-sectional observational study | 1171 “Healthy agers” vs. 9499 “Usual agers” | Healthy aging and component of healthy aging, according to Alternative Healthy Eating Index-2010: Healthy aging: OR = 1.34 (95% CI: 1.09–1.66, p < 0.001) for higher vs. lower quintile; No chronic disease: OR = 1.01 (95% CI: 0.97–1.05, p = 0.26) for higher vs. lower quintile; No cognitive impairment: OR = 0.99 (95% CI: 0.97–1.01, p = 0.09) for higher vs. lower quintile; No impairment of physical function: OR = 1.23 (95% CI: 1.11–1.36, p < 0.001) for higher vs. lower quintile; No limitation of mental health: OR = 1.13 (95% CI: 1.05–1.22, p < 0.001) for higher vs. lower quintile; Healthy aging and component of healthy aging, according to MD: Healthy aging: OR = 1.46 (95% CI: 1.17–1.83, p = 0.0022) for higher vs. lower quintile; No chronic disease: OR = 1.04 (95% CI: 1.00–1.09, p = 0.13) for higher vs. lower quintile; No cognitive impairment: OR = 0.97 (95% CI: 0.95–1.00, p = 0.02) for higher vs. lower quintile; No impairment of physical function: OR = 1.14 (95% CI: 1.03–1.26, p = 0.005) for higher vs. lower quintile; No limitation of mental health: OR = 1.12 (95% CI: 1.04–1.20, p < 0.001) for higher vs. lower quintile |
| Trichopoulou, 2005, [115] | Multicentre, prospective cohort study | 24,545 men and 50,062 women from the EPIC-elderly cohort | Mortality ratios (MR) for all countries: MR = 0.92 (95% CI: 0.88–0.97, p value for heterogeneity = 0.328) for 2 unit increase of modified MD score; Mortality ratios (MR) calibrated across countries: MR = 0.93 (95% CI: 0.88–0.99, p value for heterogeneity = 0.091) for 2 unit increase of modified MD score |
| Shi, 2015, [116] | Longitudinal cohort study | 3567 men and 5392 women from the Chinese Longitudinal Healthy Longevity Survey (CLHLS) | Hazard ratios for all-cause mortality: HR = 0.73 (95% CI: 0.68–0.77, p < 0.01) for physical activity vs. no physical activity; HR = 0.85 (95% CI: 0.77–0.92, p < 0.01) for daily fruit intake; HR = 0.74 (95% CI: 0.66–0.83, p < 0.01) for daily vegetable intake; HR = 1.05 (95% CI: 0.97–1.14, p > 0.05) for daily meat intake; HR = 1.06 (95% CI: 1.00–1.13, p < 0.05) for occasionally fish intake; HR = 1.04 (95% CI: 0.97–1.12, p > 0.05) for daily sugar intake; HR = 1.10 (95% CI: 1.03–1.18, p < 0.01) for daily salt-preserved vegetable intake |