PREDIMED Study *

Lee (2015) (42)

MedLey Study (2016) (58, 59)

Mentioned Qty Given Met Min. Mentioned Qty Given Met Min. Mentioned Qty Given Met Min. Mentioned Qty Given Met Min. Mentioned Qty Given Met Min.3

Olive oil 2 TBSP (40 mL)/d or to be used as principal fat/oil in diet

X X X X X X

Other fats⁴ Max allowed: 10 g/d (about 2 tsp) X X⁵ X⁶ X X X X⁷ X

Nuts 3 serves/wk (1 serve = 30 g) X X X X X X X X

Legumes 2 serves/wk (1 serve = 150 g or 1 cup cooked or canned legumes)

X X X X X

Vegetables 2 serves at 2 meals/d or 4 serves/d total (1 serve = ½ cup cooked (75 g) or 1 cup raw)

X X X X X X X X X

Sofrito 2 times/wk rich tomato sauce with onion/garlic simmered in EVOO

X X X

Fruit 2 serves/d (1 serve = 1 medium or 2 small pieces or 1 cup diced fruit);

excludes FJ

X X X X X X X X X

Table 3.2. - cont.

Dietary Element

Minimum Criterion² Wardle

(2000) (45)

McMillan (2011) (41)

PREDIMED Study^*

Lee (2015) (42)

MedLey Study (2016) (58, 59)

Mentioned Qty Given Met Min. Mentioned Qty Given Met Min. Mentioned Qty Given Met Min. Mentioned Qty Given Met Min. Mentioned Qty Given Met Min.3

Grain foods 1-2 serves/meal (or 3-6 serves/d) of any, preferably wholegrain; (1 serve

= 1 slice bread or ½ cup cooked pasta, rice, barley, bulgur etc.)

X X X X

Fish or shellfish

2 serves/wk unless vegetarian (1 serve = 1 small fillet or 1 small can or 200 g shellfish)

X X X X X X X X X

Poultry Max allowed: 2 serves/wk (1 serve = 80 g cooked or 100 g raw)

X⁸ X⁸ X⁸ X X⁸ X⁸ X⁸ X X

Red meat &

processed meat

<2 serves/wk red meat & <1

serve/wk processed meat (1 serve = 100-150 g)

X⁸ X⁸ X⁸ X X X X X X X X

Eggs Max allowed: 4/wk X X⁹ X X

Dairy products

Max allowed: 2 serves/d (1 serve = ½ cup (120 g) ricotta/cottage, 50 g fetta, ¾ cup (200 g) yogurt, 2 slices (40 g) cheese, 1 cup (250 mL) milk)

X X X X X X

Sweets Max allowed: 2 times/wk X X X X X X X X X X X

Table 3.2. - cont.

Dietary Element

Minimum Criterion² Wardle

(2000) (45)

McMillan (2011) (41)

PREDIMED Study^*

Lee (2015) (42)

MedLey Study (2016) (58, 59)

Mentioned Qty Given Met Min. Mentioned Qty Given Met Min. Mentioned Qty Given Met Min. Mentioned Qty Given Met Min. Mentioned Qty Given Met Min.3

Sweetened drinks

Max allowed: <1 serve/d; (1 serve = 1 cup (250 mL))

X X X X X X X X X X X X

Wine Max allowed: 14 std drinks/wk (1 std drink = 100 mL)

X X X X X X X

Water 5 cups/d Moist

cooking methods¹⁰

)RU•PDLQPHDOVZN X¹¹

Main meals eaten in company

)RU•PDLQPHDOVZN

1 EVOO, extra virgin olive oil; FJ, fruit juice; Max, maximum; Mentioned, element mentioned in study; Met Min., minimum criterion for traditional diet was met; Min, minimum; Qty. Given, quantity was specified by authors; std, standard; TBSP, tablespoon; tsp, teaspoon; wk, week.

2Minimum criterion for traditional Mediterranean diet as defined in PROSPERO protocol registration no.: 42015024088.

4Other fats include butter, margarine, cream, refined vegetable oils etc.

5Paper doesn’t provide quantities but recommended reduce total fat to 30% of energy and swap most saturated fats with monounsaturated fats.

6Paper doesn’t provide quantities but recommended ‘healthy fat (providing essential fatty acids)’.

7While paper describes recommendation to abstain from butter and margarine, use of other oils is not specified.

8Correspondence with authors confirmed both red meat and poultry were excluded from eating plan and only fish was permitted.

9While allowance is not in accordance with minimum criterion the protocol provides quantitative guidance for eggs, i.e. unlimited.

10Moist cooking methods include boiling, stewing, steaming etc.

11Recommended traditional cooking methods are assumed to be moist cooking methods.

* Includes (43, 44, 55-57)

Retrieved for evaluation n = 30

Intervention Terms

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Outcome Terms

brain-derived neurotrophic factor, CT scan*, executive function, gray matter, grey matter, lumbar puncture, magnetic resonance imaging, mild cognitive impairment, neurological test*, neuropsychological test*, post-mortem brain examination, problem solving, reaction time, spinal puncture, spinal tap, white matter, Alzheimer, BDNF, brain, cerebral, cerebrovascular cognition, cognitive, cortical, dement*, fMRS, intellect*, intelligen*, IQ, memory, mental, MRI, neural, neuro*, neurologic, neurotransmitter*, thinking, tomography, visuo-spatial.

Search results n = 6385

References fully assessed n = 31

Included articles n = 9

(representing 5 trials)

Excluded on basis of title or abstract

n = 4603

Added from hand searching

n = 1

Excluded on basis of eligibility criteria

n = 22 After removal of duplicates

n = 4633

Duplicates removed n = 1752

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A Global cognition

(95% CI lower, upper) (95% CI lower, upper)

B Attention

(95% CI lower, upper) (95% CI lower, upper)

C Working memory

(95% CI lower, upper) (95% CI lower, upper) (57)

(57)

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(95% CI lower, upper) (95% CI lower, upper)

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(95% CI lower, upper) (95% CI lower, upper)

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In document Understanding the ‘traditional’ Mediterranean cuisine: relationship to cognitive health and advances in measurement of adherence (Page 128-139)