It is well known that reducing fat in one's diet leads to a lowering of cholesterol levels in the blood; however, this deprivation is not decisive in reducing deaths from cardiovascular events. So what is the diet that truly protects the heart? The answer to this question was found by researchers Dr James E. Dalen of the University of Arizona College of Medicine and Dr Stephen Devries of Northwestern University, in a study published in The American Journal of Medicine.

By analysing the main studies on the link between diet and heart disease conducted over recent decades — specifically from 1957 to the present day — the researchers discovered that those who had adopted a diet rich in wholefood ingredients without paying particular attention to reducing fat showed a greater reduction in the risk of heart attack and cardiovascular disease.

The dietary pattern that most closely corresponds to the beneficial one identified by the researchers is the wholefood Mediterranean diet, rich in fibre, fresh and dried fruit, pulses, vegetables, fish and good extra-virgin olive oil.

"The power of combining individual cardioprotective foods is remarkable, and perhaps even stronger than many of the drugs and procedures that have been at the centre of modern cardiology," explained one of the study's authors, Stephen Devries of the Division of Cardiology, Northwestern University. "The disappointing results of studies on the effects of dietary fat reduction have produced subsequent studies that incorporate a whole-diet approach with a more nuanced recommendation for fat intake."

On the basis of data from the various analyses, the authors encourage the consumption of extra-virgin olive oil in place of other fatty condiments such as butter and cream, and recommend eating vegetables, fruit, wholegrains, pulses, nuts and fish. "Nutritional interventions have shown that a 'wholefood' approach that pays attention both to what is consumed and to what is best excluded is more effective in preventing cardiovascular disease than diets with a low fat and cholesterol content," the researchers concluded.