The Mediterranean diet originated from the Seven Countries Study in the 1950s.1 Ancell Keys, a nutritionist in Salerno near Naples, noticed that the cardiovascular performance of southern Italians and Cretans was much better than that of their counterparts in northern Europe. He attributed this result to their high consumption of olive oil, bread, fruits, vegetables, and cereals. Today, the concept of the Mediterranean diet is well defi ned and is represented by the food pyramid.2 The main characteristics include: an abundance of plant food (fruits, vegetables, whole-grain cereals, nuts, and legumes); olive oil as the main source of fat; bread, fi sh, and poultry consumed in low-to-moderate amounts; a relatively low consumption of red meat; and a moderate consumption of wine, during a meal. The value of the diet has been shown in clinical trials. Here we look at the culture and cuisine behind the diet.
The Mediterranean diet: a cultural journey
FERRARI, Roberto;Rapezzi C.
2011
Abstract
The Mediterranean diet originated from the Seven Countries Study in the 1950s.1 Ancell Keys, a nutritionist in Salerno near Naples, noticed that the cardiovascular performance of southern Italians and Cretans was much better than that of their counterparts in northern Europe. He attributed this result to their high consumption of olive oil, bread, fruits, vegetables, and cereals. Today, the concept of the Mediterranean diet is well defi ned and is represented by the food pyramid.2 The main characteristics include: an abundance of plant food (fruits, vegetables, whole-grain cereals, nuts, and legumes); olive oil as the main source of fat; bread, fi sh, and poultry consumed in low-to-moderate amounts; a relatively low consumption of red meat; and a moderate consumption of wine, during a meal. The value of the diet has been shown in clinical trials. Here we look at the culture and cuisine behind the diet.I documenti in SFERA sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
