Healthy traditional Mediterranean diet: an expression of culture, history, and lifestyle

Article Abstract:

Research suggests that the typical Greek Mediterranean diet contributes to overall health, particularly against heart disease and possibly some forms of cancer. This Mediterranean population typically eats little meat, an abundance of grains, beans, fruits, and vegetables, moderate amounts of cheese and wine, and more monounsaturated than saturated fats. Several of these elements have been scientifically shown to protect against disease.

Low-fat diet, Low fat diet, Mediterranean region

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The effect of minor constituents of olive oil on cardiovascular disease: new findings

Article Abstract:

The high consumption of olive oil by people in Mediterranean countries may contribute to the lower incidence of coronary heart disease. The fatty-acid composition of olive oil includes oleic acid content in ranges from 56% to 84%. Recent findings show the high intake of oleic acid with lower consumption of saturated fat may be one of the major determining factor in low coronary heart disease rates in those with Mediterranean diets.

Care and treatment, Coronary heart disease, Olive oil, Oleic acid

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Nutrition policies in Mediterranean Europe

Article Abstract:

Regional nutritional health policy trends in three Mediterranean countries including Malta, Spain, and Italy are presented. Nutritional policies have not historically been a priority in these countries due to the low health risk associated with the Mediterranean diet. However, some changes in this traditionally healthy diet and international trade have prompted these countries to adopt limited regional policies.

Italy, Europe, Social policy, Spain, Malta, Nutrition policy

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