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The Characteristics Of The Mediterranean Diet, And How It Helps In The ...



Title:
The characteristics of the Mediterranean diet, and how it helps in the prevention of cardiovascular diseases.

Undergraduate Degree Level Dissertation


6,000 Words

Essay
Abstract
In this essay we attempt to consider the background to the interest in the cardioprotective abilities Mediterranean Diet and then to try to define it. We consider the published literature on the subject and, in particular, a number of trials most notably the Seven Countries Study, the Lyon study and the Attica trial. We consider the implications, findings and shortcomings of the trials and also consider the putative mode of action of the Mediterranean Diet and the mechanisms by which it is thought to exert its effect.

We critically examine a number of other papers which have alternative findings to these major studies.

In an attempt to present a balanced argument, we also present the case against the Mediterranean Diet and discuss some of the confounding factors of the trials that have been published.

We conclude with a discussion which includes some recommendations derived from the literature that has been presented.

Background
In general terms the health of any given population is the result of a combination of many factors, the most significant of which are generally taken to be both genetic and environmental in origin. One of the most significant environmental factors is nutrition. (Simopoulos, A. P. 1999). It is a characteristic of modern industrialised societies (in comparison with agricultural societies) that their diets typically show:
An increase in energy intake (often associated with a decrease in energy expenditure) (Simopoulos, A. P et al. 2001 (D))
An increase in the proportion of saturated fat, n-6 fatty acids and trans fatty acids (Eaton, S. B et al. 1998)
A decrease in the proportion of n-3 fatty acid intake
(Simopoulos, A. P. 1998)
A decrease in both complex carbohydrate and fibre intake
An increase in cereal grain intake combined with a reduction in both fruit and vegetables
An overall decrease in protein, anti-oxidant and calcium intake. (Sanders, T.A.B. 2000)
In comparison to more ancient civilisations the ratio of n-6 to n-3 fatty acids is currently in the region of 17:1 where as in older times it was nearer 2:1 (Simopoulos, A. P. 2001 (A))

A number of studies have considered the diets of the Mediterranean regions and we should start by conceding the point that the typical diet of those populations around the Mediterranean Sea is far from uniform and has many local and regional differences. The dietary differences are as much a reflection of the local religious, economic and cultural traditions as they are of the geography of the area. The term Mediterranean Diet is therefore really a misnomer. (Simopoulos, A. P et al. 2000).

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