The risk of developing metabolic syndrome did not differ between participants assigned to the control diet and those assigned to either of the Mediterranean diets ( control v. olive oil HR 1.10 , 95 % CI 0.94-1 .30 , p = 0.231 ; control v. nuts HR 1.08 , 95 % CI 0.92-1 .27 , p = 0.3 ) .