meat and meat products and moderate wine consumption. The benefits of this type of diet have been studied much more extensively than the Paleo Diet and the results are as- tounding as well. A 10-year study published in the Journal of the American Medical As- sociation found that this type of diet was as- sociated with a 50% lowering of early death rates. The Lyon Diet Heart Study found that mortality from all causes while strictly adher- ing to a Mediterranean diet was reduced by 70 %! Other studies reported reductions in cancer, stroke, diabetes, cardiovascular disease and more. The benefits, again, are far beyond that of old beliefs of just calorie restriction and exercise.
While both diets have benefits, here are some of the highlighted differences:
Swedish researchers reported recently
that a Paleolithic diet was more satiat- ing than a Mediterranean-style diet, when compared on a calorie-for-calorie basis in heart patients. Both groups of study subjects reported equal degrees of satiety, but the Paleo dieters ended up eating 24% fewer calories over the 12-week study. A published study in Science Daily in 2007 showed that foods of the kind that were consumed during human evolution may be the best choice to control type-2 diabetes. A study from Lund University, Sweden, found markedly improved capacity to handle carbohydrate after eating such foods for three months. A recent analysis of more than 1.5 million healthy adults demonstrated that following a Mediterranean diet was associated with a reduced risk of overall and cardiovascular mortality, a reduced incidence of cancer and cancer mortality, and a reduced incidence of Parkinson’s and Alzheimer’s diseases. The British Medical Journal published
a 2008 study of non-diabetic participants on a Mediterranean style diet that had a 35 percent reduction in risk for developing dia- betes due to changing eating patterns. In a clinical study published in 2007, a group of researchers compared 14 patients who were advised to consume an ‘ancient’ (Paleolithic, ‘Old stone Age’) diet for three months with 15 patients who were recom- mended to follow a Mediterranean-like pru- dent diet with whole-grain cereals, low-fat dairy products, fruit, vegetables and refined fats generally considered healthy. All patients had increased blood sugar after carbohy- drate intake (glucose intolerance), and most of them had overt type-2 diabetes. In addition, all had been diagnosed with coronary heart disease. Patients in the
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