The Mediterranean Diets in Health and Disease

  • Gene A. Spiller

Table of contents

  1. Front Matter
    Pages i-xix
  2. Overview and History

    1. Front Matter
      Pages 1-1
    2. Thomas Braun
      Pages 10-55
  3. Typical Mediterranean Foods and Their Physiology

    1. Front Matter
      Pages 57-57
    2. Claudia Lintas, Aldo Mariani-Costantini
      Pages 59-101
    3. Flaminio Fidanza
      Pages 102-109
    4. Giulio Testolin, Ambrogina Alberio, Ernestina Casiraghi
      Pages 110-124
    5. Enzo Fedeli, Giulio Testolin
      Pages 125-134
    6. Giorgio Ottogalli, Giulio Testolin
      Pages 135-159
    7. Thomas M. S. Wolever, Alexandra L. Jenkins, Peter J. Spadafora, David J. A. Jenkins
      Pages 160-181
    8. Gene A. Spiller
      Pages 182-191
  4. Clinical Aspects and Epidemiology

    1. Front Matter
      Pages 193-193
    2. Luciano Cominacini, Ulisse Garbin, Anna Davoli, Beatrice Cenci, Ottavio Bosello
      Pages 195-218
    3. Pasquale Strazzullo, Alfonso Siani
      Pages 219-231
    4. Alessandro Menotti
      Pages 232-251
    5. Ottavio Bosello, Fabio Armellini, Mauro Zamboni
      Pages 252-276
    6. Gabriele Riccardi, Angela Rivellese
      Pages 277-286
    7. Adriano Decarli, Carlo La Vecchia
      Pages 287-303
  5. Back Matter
    Pages 305-316

About this book


It is difficult to find the moment when the idea for a book is first born. For this book, the basic concept was probably born during conversations I had in Parma, Italy, with Dr. Riccardi of the University of Naples and Dr. Jenkins of the University of Toronto (Canada). Later, in a conference room at the University of Verona (Italy) School of Medicine, I had a day-long meeting with Drs. Bosello and Cominacini of the University of Verona, and Drs. Jenkins and Riccardi and their co-workers. After an intense working day, the general plan of this book was completed. The title Mediterranean diets rather than diet was appropriately cho­ sen as there is more than one Mediterranean diet, a point discussed in chapter 1. This chapter focuses on the definition of a Mediterranean diet and no matter what the reader's interest may be, it is imperative that this first chapter be carefully read. We should always remember that there are-from a preventive medi­ cine point of view-good and poor Mediterranean diets. The best exam­ ple is probably the difference between the high olive oil, high carbohy­ drate, low meat diet of southern Italy and the high saturated fat, higher meat diets of the northern Italians. Prevalence of disease parallels these differences. Chapter 2 covers some ancient history in an easy-to-read manner that is instructional as well as fascinating even for the nonmedical scientist or the nonhistorian.


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Editors and affiliations

  • Gene A. Spiller
    • 1
    • 2
  1. 1.Health Research and Studies CenterLos AltosUSA
  2. 2.SPHERA FoundationUSA

Bibliographic information