Advertisement

Mediterranean Diet, Disease and Nutrition Guidelines

  • A. Trichopoulou
Part of the Developments in Oncology book series (DION, volume 70)

Abstract

Mediterranean diet is a loose term. In Mediterranean countries the local dietary profile rarely corresponds exactly to the purported Mediterranean model, nor is it clear what this model is. It has been common to assume that the Mediterranean diet is a low fat and particularly low saturated fatty acids diet, but there is now evidence that there is more to this diet than just its fatty acid moieties. Thus Greek diet is high in total fat but low in saturated fatty acids whereas the Southern Italian diet is rich in complex carbohydrates and has a low overall fat content. Yet both regions are characterized by very low incidence rates of coronary heart disease (CHD) and several forms of cancers.

Keywords

Coronary Heart Disease Mediterranean Diet Mediterranean Country Fatty Acid Moiety Nutrition Guideline 
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. Berrino F and Muti P (1989). Mediterranean diet and cancer. In The Mediterranean Diet and Food Culture (eds Helsing E, Trichopoulou A); Eur JClin Nutr 43 (Suppl 2): 49–055.Google Scholar
  2. Ferro Luzzi A, Sette S (1989). The Mediterranean diet: an attempt to define its present and past composition. EurJ Clin Nutr 43 (Suppl 2): 13–29.Google Scholar
  3. Food and Agricultural Organization. Food Balance Sheets (1984). 1979–1981, Rome.Google Scholar
  4. Food and Agricultural Organization. Personal communicaion.Google Scholar
  5. Levi F, Maisonneuve P, Filiberti R, La Vecchia C, Boyle P (1989). Cancer incidence and mortality in Europe. Med Soc Prey 34 (Suppl 2): 51–584.Google Scholar
  6. Keys A (ed) (1980). Seven countries. A multivariate analysis of death and coronary heart diseases. Cambridge, Massachusetts, Harvard University Press.Google Scholar
  7. Trichopoulou A (1989). Nutrition Policy in Greece. Eur J Clin Nutr 43 (Suppl 2):79–82.PubMedGoogle Scholar
  8. Trichopoulou A, Mossialos E, Skalcidis J (1990). Mediterranean diet and cancer. In Causation and Prevention of Human Cancer (eds Hill M, Giacosa A); Kluwer, Lancaster.Google Scholar
  9. World Health Organization (1989). World Health Statistics Annual. 158–163.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1992

Authors and Affiliations

  • A. Trichopoulou
    • 1
  1. 1.Department of Nutrition and BiochemistryMinistry of Health and Welfare, Athens School of Public HealthAthensGreece

Personalised recommendations