Cardiovascular diseases are a significant challenge not only European countries but across the world. However, this research takes a look into how the incorporation of a Mediterranean diet in Southern European population has had a substantial impact in lowering the risk of cardiovascular diseases(Stefleret al. 421). To have a better understanding of the relationship between cardiovascular disease and stroke mortality and a Mediterranean diet, this research focuses its study in three Eastern European communities.

An evaluation of the criteria used to select participants reveals that it was up to standards since it not only included a substantial percentage of participants from various Eastern European countries, it also lasted for a long duration that made observation better (Stefleret al. 422). Selecting participants from Poland, the Czech Republic, and the Russian Federation was also ideal since these regions are known to have a relatively high Mediterranean diet.

Despite the results stating that a Mediterranean diet has a substantial impact in reducing the risk of cardiovascular death, it was keen to point out that reduced risk is associated with a higher intake of a Mediterranean diet (Stefler et al. 427). While the region under analysis is said to have a substantially high intake of individuals who have consumed a Mediterranean diet, the study was quick to note that only a small percentage adheres to a strict Mediterranean diet. This conclusion is significantly accurate since globalization has made people in this region to adapt diverse eating habits that have resulted in a decline in the number of individuals who have taken up a strict Mediterranean diet(Stefleret al. 427). Based on the conclusion drawn in the research study, it is evident that everyone across the world should integrate a Mediterranean diet plan with the aim of minimizing exposure to cardiovascular diseases.

Work Cited

Stefler, Denes, et al. “Mediterranean diet score and total and cardiovascular mortality in Eastern Europe: the HAPIEE study.” European journal of nutrition. 56.1 (2017): 421-429.

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