Mediterranean diet: the whole is more than the sum of its parts

摘要

The Mediterranean diet corresponds to the traditional dietary pattern found in Greece, Southern Italy, Spain and other olive-growing countries of the Mediterranean basin in the 1960s. It included the abundant use of olive oil as the major culinary fat, a high consumption of plant foods (nuts, fruits, vegetables, legumes and whole grains), moderate to high fish consumption and a moderate consumption of wine. In contrast, consumption of red meats, processed meats, meat products and butter was very low(1). This pattern fits well with the current paradigm of assessing overall food patterns instead of isolated foods or nutrients(2). The profile of nutrient intake of the Mediterranean diet includes a high monounsaturated: saturated fat ratio, a high intake of a-linolenic acid, moderate ethanol intake, high intakes of fibre, vitamins, folate and natural antioxidants, and a low intake of animal protein.