Advertisement

Comparison of Current Eating Habits in Various Mediterranean Countries

  • Rosalba Giacco
  • Gabriele Riccardi

Abstract

The Mediterranean diet, as a model of a healthful diet, has been the subject of several studies since World War II. The term Mediterranean diet was first used by Ancel Keys, an American physiologist, in his book How to Eat Well and Stay Well: the Mediterranean Way (Keys and Keys 1975). At the end of World War II, the Keyses’ theory regarding the importance of a well-balanced diet in maintaining health began to solidify: They proposed a relationship between the eating habits of populations of different geographical areas and the distribution of morbidity and mortality from cardiovascular diseases. Prof. Keys’s insight was confirmed by the results of the Seven Countries Study, which showed that the Mediterranean countries, where cardiovascular disease morbidity and mortality are low, have particularly low serum cholesterol levels compared to countries such as Finland and the United States, where the incidence of cardiovascular diseases is higher. These diversities can be partly explained by the difference in the intake of saturated fatty acids in the various populations (Keys 1970; Keys et al. 1986).

Keywords

Coronary Heart Disease Saturated Fatty Acid Eating Habit Mediterranean Diet Mediterranean Country 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Cresta, M., S. Ledermann, A. Gamier, E. Lombardo, and G. Lacourly. 1969. Etude des consommations alimentaires des populations de onze régions de la communauté européenne en vue de la détermination des niveaux de contamination radioactive. Rapport établi au Centre d’Etude Nucléaire de Fotenay-aux-Roses, France: EURATOM, Commissariat à l’énergie atomique (CEA)Google Scholar
  2. Ehnholm, C., J. K. Huttunen, P. Pietinen, et al. 1982. Effect of diet on serum lipoprotein in a population with a high risk of coronary heart disease. New Engl. J. Med. 307: 850–855PubMedCrossRefGoogle Scholar
  3. FAO (Food and Agriculture Organization of the United Nations). 1984. Food Balance Sheets, 1979–1981 Average. RomeGoogle Scholar
  4. Ferro-Luzzi, A., and S. Sette. 1989. The Mediterranean diet: an attempt to define its present and past composition. Eur. J. Clin. Nutr. 43 (suppl. 2): 13–29PubMedGoogle Scholar
  5. Ferro-Luzzi, A., P. Strazzullo, C. Scaccini, et al. 1984. Changing the Mediterranean diet: effects on blood lipids. Am. J. Clin. Nutr. 40: 1027–1037PubMedGoogle Scholar
  6. Fidanza, F., and N. Versiglioni. 1987. Tabelle di Composizione Degli Alimenti. Naples: IdelsonGoogle Scholar
  7. Grundy, S. M., and A. Bonanome. 1987. Workshop on Monounsaturated Fatty Acids. Arteriosclerosis 6: 644–648Google Scholar
  8. Jenkins, D. J. A., A. R. Leeds, B. Slavin, et al. 1979. Dietary fiber and blood lipids: reduction of serum cholesterol in type II hyperlipidemia by guar gum. Am. J. Clin. Nutr. 32: 16–18PubMedGoogle Scholar
  9. Keys, A. 1970. Coronary heart disease in seven countries. Circulation 41 (1): 1211Google Scholar
  10. Keys, A., and M. Keys. 1975. How To Eat Well and Stay Well the Mediterranean Way. New York: DoubledayGoogle Scholar
  11. Keys, A., A. Menotti, M. J. Karvonen, et al. 1986. The diet and 15 year death rate in Seven Countries Study. Am. J. Epidemiol. 124: 903–915PubMedGoogle Scholar
  12. Riccardi, G., A. A. Rivellese, and M. Mancini. 1988. Current dietary recommen- dations for coronary heart disease prevention. Diab. Nutr. Metab. 1: 7–9Google Scholar
  13. Rivellese, A., G. Riccardi, and A. Giacco, et al. 1980. Effect of dietary fibre on glucose control and serum lipoproteins in diabetic patients. Lancet 2: 447–450PubMedCrossRefGoogle Scholar
  14. Stainler, J. 1985. The marked decline in coronary heart disease mortality rates in USA 1968–1981; summary of findings and possible explanations. Cardiology 72: 11–22CrossRefGoogle Scholar
  15. Study Group, European Atherosclerosis Society. 1987. Strategy for prevention of coronary heart disease: a policy statement of European Atherosclerosis Society. Eur. Heart J. 8: 77–88Google Scholar
  16. Trevisan, M., V. Krogh, J. Freudenheim, et al. 1990. Consumption of olive oil, butter, and vegetable oils and heart disease risk factors. DAMA 263 (5): 688–692Google Scholar

Copyright information

© Van Nostrand Reinhold 1991

Authors and Affiliations

  • Rosalba Giacco
  • Gabriele Riccardi

There are no affiliations available

Personalised recommendations