Can a Mediterranean dietary pattern improve vascular function, cognitive health and psychological wellbeing?

An Australianised Mediterranean Diet (MedDiet) based on the traditional Cretan Mediterranean diet, providing 100% of energy requirements for weight maintenance for 6 months in an elderly population (age 65 years or older). The MedDiet will consist of a high intake of vegetables, legumes, fruits, virgin olive oil, non-refined bread and cereal products and nuts; a moderate intake of low fat dairy products and lean poultry; a low intake of red meat, added sugar, salt and saturated fat, and moderate intake of red wine (if alcohol is habitually consumed) according to the NHMRC guidelines (2 drinks or less per day). The diet will aim to provide 35-40% energy from fat with >50% coming from monounsaturated fat, 15% energy from lean protein and 40-45% energy from carbohydrate. This should achieve a ratio of monounsaturated to saturated fat of 2. Physical activity will remain unchanged throughout the trial. This is a 6 month study and volunteers will undergo outcome assessments at baseline and again at 3 and 6 months. Each assessment timepoint will be conducted over 2 mornings (approx. 2hrs in duration) separated by a week.