The Mediterranean diet involves a set of skills, knowledge, rituals, symbols and traditions concerning crops, harvesting, fishing, animal husbandry, conservation, processing, cooking, and particularly the sharing and consumption of food. Eating together is the foundation of the cultural identity and continuity of communities throughout the Mediterranean basin. It is a moment of social exchange and communication, an affirmation and renewal of family, group or community identity. The Mediterranean diet emphasizes values of hospitality, neighbourliness, intercultural dialogue and creativity, and a way of life guided by respect for diversity. It plays a vital role in cultural spaces, festivals and celebrations, bringing together people of all ages, conditions and social classes. It includes the craftsmanship and production of traditional receptacles for the transport, preservation and consumption of food, including ceramic plates and glasses. Women play an important role in transmitting knowledge of the Mediterranean diet: they safeguard its techniques, respect seasonal rhythms and festive events, and transmit the values of the element to new generations. Markets also play a key role as spaces for cultivating and transmitting the Mediterranean diet during the daily practice of exchange, agreement and mutual respect.
Current developments in nutrition
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Current Developments in Nutrition (CDN) is a peer-reviewed, open access journal that strives to briskly review, publish, and disseminate high-quality research in nutritional sciences.
Clinical Nutrition Open Science
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Clinical Nutrition Open Science is the peer-reviewed open-access official journal of ESPEN, The European Society for Clinical Nutrition and Metabolism, with ith the aim to stimulate experimental research activities in the field of clinical nutrition (...)
“Planeterranean” Diet: extending worldwide the health benefits of Mediterranean Diet based on nutritional properties of locally available foods; Annamaria Colao et al.; Journal of Translational Medicine; 2022; Volume 20; Article 232
In 2010, November 16th, the Mediterranean diet was given the recognition of UNESCO as an “Intangible Heritage of Humanity” as this dietary pattern is rooted in the preservation of tradition, land, and biodiversity. In addition, mounting evidence supported the pivotal role of the Mediterranean diet in the prevention of non-communicable diseases. Nevertheless, the application of this dietary pattern in non-Mediterranean countries is still challenging. “Planeterranean” is an attempt of the UNESCO Chair of “Health Education and Sustainable Development” to prompt each country to rediscover its own heritage and develop healthier dietary patterns based on traditional and local foods.
The Mediterranean diet from past to future: Key concepts from the second "Ancel Keys" ; Gian Luigi Russo et al.; Nutrition, Metabolism and Cardiovascular Diseases; 2021; Volume 31; Issue 3; pp. 717-732
The year 2020 celebrated the tenth anniversary of the recognition of the Mediterranean Diet as Intangible Cultural Heritage of Humanity by the UNESCO Intergovernmental Committee. This event represented a milestone in the history of nutrition, as the Mediterranean diet was the first traditional food practice to receive such award. Since then, a lot has been discussed not only on the beneficial aspects of the Mediterranean diet, but also on its complex role as a lifestyle model that includes a set of skills, knowledge and intercultural dialogue. This process ended up with the recognition in 2019 of Mediterranean diet as a possibly universal model of healthy diet from the EAT-Lancet Commission. (...)
Mediterranean diet and cognitive health: Initial results from the Hellenic Longitudinal Investigation of Ageing and Diet; Costas A. Anastasio; et al. ; PloS ONE; 2017, Volume 12; Issue 8
Background The Mediterranean dietary pattern has been associated with a decreased risk of many degenerative diseases and cognitive function in particular; however, relevant information from Mediterranean regions, where the prototype Mediterranean diet is typically adhered to, have been very limited. Additionally, predefined Mediterranean diet (MeDi) scores with use of a priori cut-offs have been used very rarely, limiting comparisons between different populations and thus external validity of the associations. Finally, associations between individual components of MeDi (i.e., food groups, macronutrients) and particular aspects of cognitive performance have rarely been explored. We evaluated the association of adherence to an a priori defined Mediterranean dietary pattern and its components with dementia and specific aspects of cognitive function in a representative population cohort in Greece. (...)
Mediterranean diet and depression: a population-based cohort study; Weiyao Yin et al.;The international journal of behavioral nutrition and physical activity, 2021, Volume18; Issue 1, pp.1-153
Depression imposes immense public health burden, demonstrating an urgent need of the identification of modifiable risk factors. Only a few cohort studies have analyzed the association between Mediterranean dietary pattern (MDP) and depression but with mixed results. We examined the impact of MDP on clinically ascertained depression in a large population-based dataset.
Developing a methodological approach for assessing the sustainability of diets: the Mediterranean diet as a case study; Sandro Dernini et al.; New Medit; 2013; Volume 12; Issue 3; pp. 28-36
The concept of sustainable diets has been proposed to characterize dietary patterns and assess their sustainability in different agro-ecological zones. This paper describes the work conducted since 2010 to develop a methodological approach to be used for assessing the sustainability of dietary patterns. It identifies four main areas to be considered and provides a first list of indicators or families of indicators to be used and tested. The Mediterranean diet, scientifically well-characterized as a healthy dietary pattern, appreciated for its lower environmental impact and acknowledged as a cultural heritage, is used here as a model to assess sustainability of diets and food consumption patterns in the Mediterranean area. The methodological approach described here will be further refined and tested to be used to assess sustainability of diets and food consumption patterns in different contexts.
Culturally adapting the Mediterranean Diet pattern - a way of promoting more "sustainable" dietary change?; Jayne Woodside, Ian S. Young, Michelle C. McKinley; British Journal of Nutrition; 2022; Volume 128; Issue 4; pp.1-31.
Average diet quality is low in the UK and is socioeconomically patterned, contributing to the risk of non-communicable disease and poor health. Achieving meaningful dietary change in the long term is challenging, with intervention required on a number of different levels which reflect the multiple determinants of dietary choice. Dietary patterns have been identified which contribute positively to health outcomes; one of these is the Mediterranean diet (MD) which has been demonstrated to be associated with reduced non-communicable disease risk. Most research exploring the health benefits of the MD has been conducted in Mediterranean regions but, increasingly, research is also being conducted in non-Mediterranean regions. The MD is a dietary pattern that could have positive impacts on both health and environmental outcomes, while being palatable, appetising and acceptable. In this review, we consider the studies that have explored transferability of the MD. To achieve long-term dietary change towards a MD, it is likely that the dietary pattern will have to be culturally adapted, yet preserving the core health-promoting elements and nutritional composition, while considering the food system transition required to support changes at population level. (...)
Heritage and food history. A critical assessment; Laura Di Fiore in:
Food Heritage and Nationalism in Europe
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Wheat: A Crop in the Bottom of the Mediterranean Diet Pyramid; Conxita Royo, Jose Miguel Soriano and Fanny Alvaro in:
Mediterranean Identities - Environment, Society, Culture
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Les effets du régime méditerranéen sur les maladies chroniques: Maladies cardiovasculaires, stress oxydatif, dyslipidémie, diabète sucré, pression artérielle, cancer,maladies neurodégénératives et obésité; Abdelhay Benyaich; Nutrition Research Reviews, A paraître ⟨hal-01629438⟩
Les mauvaises habitudes alimentaires entraînent l'émergence des maladies chroniques tels que les maladies coronaires, les accidents vasculaires cérébraux (AVC), l'hypertension, le diabète sucré, dyslipidémie, le cancer, la démence, l'obésité et le stress oxydatif impliqué via l’agression des cellules par les radicaux libres, Sachant que ces maladies causant un fardeau mondial tant sur le plan individuel que sur le plan économique, Plusieurs études s’intéressent à la relation entre l'alimentation et les maladies chroniques. (...)
La fortune de la diète méditerranéenne. De la médicalisation à la patrimonialisation; Salvatore Bevilacqua; Palaver; 2015; Volume 4; Numéro 1; pp. 315-348
This article describes the recent registration of Mediterranean Diet in the UNESCO list of intangible cultural heritage as an historic issue of an approval process involving medicine, politics and myths about food. Indeed, the medico-scientific « discovery » of the benefits of this diet is coupled with social and political contexts focused on public health emergencies about « bad » food habits (mainly overweight and cardiovascular diseases). Thus, we will try to demonstrate how this patrimonialisation process implyied a global restyling of the so called Mediterranean way of eating, involving both a selection and reorganisation of its tangible (olive oil especially) and intangible components (historic transmission, healthy cuisine…) as an unique cultural pattern. The following analysis therefore deals with three interrelated social frames – public health counseling, political agenda setting, territorial redefining – that produce the « symbolic edibility » of the modern Mediterranean Diet.
Oliwa z oliwek w diecie śródziemnomorskiej; Wroniak, Małgorzata; Maszewska, Magdalena Zywnosc Nauka Technologia Jakosc; 2011; Issue 5; pp. 26-36.
Oliwa z oliwek jako cenny olej roślinny jest znana i używana na całym świecie. Wyniki badań naukowych potwierdzają korzystne oddziaływanie oliwy i diety śródziemnomorskiej na zdrowie, szczególnie ludności zamieszkującej tereny położone nad Morzem Śródziemnym. Na podstawie dokonanego przeglądu literatury stwierdzono, że najwartościowsza oliwa z oliwek, extra virgin, zawiera wiele korzystnych składników odżywczych, takich jak: kwas oleinowy w składzie kwasów tłuszczowych, a także związki fenolowe, -sitosterol, -tokoferol, skwalen, które chronią człowieka przed chorobami cywilizacyjnymi. Produkcja i konsumpcja oliwy z oliwek jest największa w krajach basenu Morza Śródziemnego. Dieta śródziemnomorska charakteryzuje się zbilansowanym składem produktów spożywczych, obejmującym na pierwszym miejscu produkty zbożowe, a następnie owoce, warzywa i rośliny strączkowe. Głównym źró-dłem tłuszczu w tej diecie jest oliwa z oliwek. Tylko pełna dieta połączona z aktywnością fizyczną i piciem dużej ilości wody jest w stanie utrzymać organizm człowieka w odpowiedniej formie zdrowotnej.
Vers l'elaboration de recommandations pour ameliorer la durabilite des regimes et modes de consommation alimentaire: la diète comme étude pilote
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Ce présent document est le résultat de la collaboration entre la FAO et le CIHEAM-Institut Agronomique Méditerranéen de Bari. Il a été préparé pour la session intitulée Systèmes alimentaires et Diètes durables : la Diète méditerranéenne comme étude pilote, au sein du séminaire international sur La durabilité des systèmes alimentaires dans la région méditerranéenne; organisée en vue de la 9e Réunion des Ministres de l'Agriculture du CIHEAM, qui a eu lieu à Malte en septembre 2012. Le présent document vise à contribuer à la conception des recommandations pour améliorer la durabilité des régimes alimentaires et répondre aux principaux défis auxquels se trouvent confrontés les systèmes alimentaires dans la région méditerranéenne. Le document (I) analyse le concept de régimes alimentaires durables ainsi que les principaux moteurs de la consommation et production alimentaires (non)durables ; (II) traite les principaux défis nutritionnels, sanitaires, économiques, environnementaux et socioculturels liés aux modes de consommation alimentaire dans les pays méditerranéens ; (III) propose un préliminaire cadre méthodologique pour l'évaluation de la durabilité des régimes alimentaires méditerranéens en particulier certains indicateurs provisoires ; et (iv) présente des programmes/projets communs d'action et de recherche visant à améliorer la durabilité des systèmes agroalimentaires méditerranéens.
The Mediterranean Diet: Delicious Food Prescription for Transforming Disease & Illness; Library of Congress, 59:18
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Mediterranean diet, UNESCO, 9:50
Fundación Dieta Mediterránea (EN)
Its objectives:
Promote research on the Mediterranean Diet in relation to its healthy, historical, cultural, culinary, agricultural and environmentally friendly aspects.
The safeguarding of the ancient heritage common to the Mediterranean populations whose lifestyles and habits from farming practices, cooking, nutrition and regularly practiced physical activity have attracted interest from eminent scientists around the world in recent decades for its contribution to the prevention of many diseases
Disseminate the results of studies and promote the Mediterranean Diet among different population groups.
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Culinary Cultures of Europe
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The study of culinary culture and its history provides an insight into broad social, political and economic changes in society. This collection of essays looks at the food culture of 40 European countries describing such things as traditions, customs, festivals, and typical recipes. It illustrates the diversity of the European cultural heritage.
Let's Eat Italy!
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From the same team that created Let''s Eat France! comes this celebration of Italian food in the form of an oversized, obsessively complete, visual feast of a book. With a mix of gastronomy, food science, history, cultural references, legend, lore, charts, graphs, photos, and illustrations, every one of the 400 pages in Let''s Eat Italy! is an alluring and amusing journey into Italian food. Readers will find recipes for classic Italian dishes spanning all regions, like pappa al pomodoro, Bolognese, risi e bisi, risotto, focaccia, frittata, and so much more--all accompanied by photos and delightfully entertaining information on the origins and modern uses of the foods. There''s an ode to the panettone, the traditional Christmas sweet delight. A dedication to the magic of basil, Italy''s "royal" herb. A love story between pasta and potatoes that examines the many dishes that marry these two starches in delicious harmony. And, of course, pasta information aplenty; it''s featured in guides like that on the ultimate noodle, spaghetti, which includes all the different forms, the top spaghetti artisans in Italy, and the semolina flour mills and farmers. True Italians speak espresso, so readers will delight in the poster-like graphic that depicts 27 different types of espresso drinks. Tips for the kitchen include cooking beans in a chianti bottle--a trick Tuscan nonnas have been using for ages in the dish known as fagioli al fiasco. Learn how contemporary food trends (like the oh-so-hip orange wine, which Italians have been drinking for nearly 8,000 years) trace their roots to Italy. But the influence of Italian food doesn''t stop at the table--an entire spread looks at the Italian Mafia''s favorite dishes as seen in Hollywood, through the lenses of Scorsese, Leone, and Coppola. Let''s Eat Italy! is a splendid exploration of this beloved cuisine, from pizza to gelato, Milan to Sicily, and from the many kitchens of Italy to your own. featured in guides like that on the ultimate noodle, spaghetti, which includes all the different forms, the top spaghetti artisans in Italy, and the semolina flour mills and farmers. True Italians speak espresso, so readers will delight in the poster-like graphic that depicts 27 different types of espresso drinks. Tips for the kitchen include cooking beans in a chianti bottle--a trick Tuscan nonnas have been using for ages in the dish known as fagioli al fiasco. Learn how contemporary food trends (like the oh-so-hip orange wine, which Italians have been drinking for nearly 8,000 years) trace their roots to Italy. But the influence of Italian food doesn''t stop at the table--an entire spread looks at the Italian Mafia''s favorite dishes as seen in Hollywood, through the lenses of Scorsese, Leone, and Coppola. Let''s Eat Italy! is a splendid exploration of this beloved cuisine, from pizza to gelato, Milan to Sicily, and from the many kitchens of Italy to your own. featured in guides like that on the ultimate noodle, spaghetti, which includes all the different forms, the top spaghetti artisans in Italy, and the semolina flour mills and farmers. True Italians speak espresso, so readers will delight in the poster-like graphic that depicts 27 different types of espresso drinks. Tips for the kitchen include cooking beans in a chianti bottle--a trick Tuscan nonnas have been using for ages in the dish known as fagioli al fiasco. Learn how contemporary food trends (like the oh-so-hip orange wine, which Italians have been drinking for nearly 8,000 years) trace their roots to Italy. But the influence of Italian food doesn''t stop at the table--an entire spread looks at the Italian Mafia''s favorite dishes as seen in Hollywood, through the lenses of Scorsese, Leone, and Coppola. Let''s Eat Italy! is a splendid exploration of this beloved cuisine, from pizza to gelato, Milan to Sicily, and from the many kitchens of Italy to your own. featured in guides like that on the ultimate noodle, spaghetti, which includes all the different forms, the top spaghetti artisans in Italy, and the semolina flour mills and farmers. True Italians speak espresso, so readers will delight in the poster-like graphic that depicts 27 different types of espresso drinks. Tips for the kitchen include cooking beans in a chianti bottle--a trick Tuscan nonnas have been using for ages in the dish known as fagioli al fiasco. Learn how contemporary food trends (like the oh-so-hip orange wine, which Italians have been drinking for nearly 8,000 years) trace their roots to Italy. But the influence of Italian food doesn''t stop at the table--an entire spread looks at the Italian Mafia''s favorite dishes as seen in Hollywood, through the lenses of Scorsese, Leone, and Coppola. Let''s Eat Italy! is a splendid exploration of this beloved cuisine, from pizza to gelato, Milan to Sicily, and from the many kitchens of Italy to your own.ultimate noodle, spaghetti, which includes all the different forms, the top spaghetti artisans in Italy, and the semolina flour mills and farmers. True Italians speak espresso, so readers will delight in the poster-like graphic that depicts 27 different types of espresso drinks. Tips for the kitchen include cooking beans in a chianti bottle--a trick Tuscan nonnas have been using for ages in the dish known as fagioli al fiasco. Learn how contemporary food trends (like the oh-so-hip orange wine, which Italians have been drinking for nearly 8,000 years) trace their roots to Italy. But the influence of Italian food doesn''t stop at the table--an entire spread looks at the Italian Mafia''s favorite dishes as seen in Hollywood, through the lenses of Scorsese, Leone, and Coppola. Let''s Eat Italy! is a splendid exploration of this beloved cuisine, from pizza to gelato, Milan to Sicily, and from the many kitchens of Italy to your own.
Greece
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Greece: The Cookbookis the definitive work on the rich and fascinating cooking of modern Greece. Greece: The Cookbookis the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn. It is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization. With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dame of Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs. Greece: The Cookbookis the definitive work on the rich and fascinating cooking of modern Greece.
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