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

Introduction

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.

Keywords

carbohydrate carbohydrates diabetes dietary fiber fat health intervention medicine mortality nutrition obesity prevention proteins

Editors and affiliations

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

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4684-6497-9
  • Copyright Information Springer-Verlag US 1991
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4684-6499-3
  • Online ISBN 978-1-4684-6497-9
  • About this book