Mediterranean Diets

Front Cover
Artemis P. Simopoulos, Francesco Visioli
Karger Medical and Scientific Publishers, Jan 1, 2000 - Medical - 184 pages
Contrary to popular belief, there is no such thing as one Mediterranean diet: This geographic region includes several nations with varied cultures, traditions, incomes and dietary habits, resulting in a wide variation of dietary patterns. The present volume focuses on the latest research data from basic science and clinical intervention studies that indicate that a balanced ratio of omega-6 and omega-3 fatty acids and a high antioxidant intake from fruits and vegetables, along with olive oil, contribute to a lower rate of heart disease and increased longevity. These benefits are especially pronounced in the population of Crete, indicating that this diet is particularly healthy. Moreover, descriptions of the diets of Greece, Italy, Spain and the Maghreb are given for the first time, pointing to their differences as well as to their common dietary patterns; these are followed by chapters on the nutritional and metabolic contributions of antioxidants, wine, olive oil and fatty acids.
 

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Contents

What is So Special about the Traditional Diet of Greece
24
Conclusions
38
Reactive Oxygen Species and Human Health
44
Conclusions
52
Fatty Acids and Triacylglycerols
58
Squalene
64
Volatile and Aroma Compounds
70
Dietary Fats of European Countries in the Mediterranean Area
78
Obesity
150
Nutritional Objectives for Spain
152
References
153
Mediterranean Diets in the Maghreb Kallithraka S ElJazouli A Zeghichi S Chania
160
Recent Dietary Trends in Algeria Libya Morocco and Tunisia
162
Time Trends
165
Fruits and Vegetables
167
Nutritional Aspects
168

Discussion and Conclusions
87
Epidemiological Evidence
91
Antithrombotic Effects
100
Wine in a Healthy Diet
106
The Mediterranean Diet in Italy
114
Alcohol Intake and Stroke
122
Nutritional Status of the Spanish Population
129
Changes in Trends of Wine Consumption in Spain
137
Cancer
144
Animal Products
169
Animal Fats and Vegetable Oils
171
Nutritional Aspects
173
The Maghreb Diet and Cancer
175
Conclusions 178 References
178
Author Index
180
Subject Index
181
Copyright

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