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Mediterranean Diet pp 43–56Cite as

Historical origins of the Mediterranean Diet, Regional Dietary Profiles, and the Development of the Dietary Guidelines

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Part of the book series: Nutrition and Health ((NH))

Abstract

The diet of the Mediterranean basin (22 countries located within Europe, Africa, and Asia) is abundant in foods of plant origin such as legumes, whole grains, fruits and vegetables, nuts and seeds, and olive oil as a main source of fat and has a low intake of saturated fat. There are a few regional differences in dietary patterns around the Mediterranean Sea but also many similarities. The diet’s origins reflect the interactions of diverse populations and civilizations over thousands of years.

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Author information

Authors and Affiliations

  1. Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD, 20742, USA

    Nadine R. Sahyoun Ph.D., R.D.

  2. Expanded Food and Nutrition Education Program, University of Maryland, College Park, MD, 20742-7521, USA

    Kavitha Sankavaram Ph.D.

Authors
  1. Nadine R. Sahyoun Ph.D., R.D.
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  2. Kavitha Sankavaram Ph.D.
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Corresponding author

Correspondence to Nadine R. Sahyoun Ph.D., R.D. .

Editor information

Editors and Affiliations

  1. Room 303, Tucson, Arizona, USA

    Donato F. Romagnolo

  2. Department of Nutritional Sciences, The Univ of Arizona Cancer Center, Tucson, Arizona, USA

    Ornella I. Selmin

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Sahyoun, N.R., Sankavaram, K. (2016). Historical origins of the Mediterranean Diet, Regional Dietary Profiles, and the Development of the Dietary Guidelines. In: Romagnolo, D., Selmin, O. (eds) Mediterranean Diet. Nutrition and Health. Humana Press, Cham. https://doi.org/10.1007/978-3-319-27969-5_4

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  • DOI: https://doi.org/10.1007/978-3-319-27969-5_4

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  • Publisher Name: Humana Press, Cham

  • Print ISBN: 978-3-319-27967-1

  • Online ISBN: 978-3-319-27969-5

  • eBook Packages: MedicineMedicine (R0)

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