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The Mediterranean Diet An Overview Of The Literature Relating To The ...



The Mediterranean Diet
An overview of the literature relating to the Mediterranean Diet shows considerable diversity in the specifics of what the particular diet contained. But there appears to be a general consensus that the Mediterranean Diet is one that is characterised by being rich in fruits, vegetables, legumes, whole grains, fish, nuts, and low-fat dairy products and with a principle fat source of olive oil.
(Keys A et al. 1986)

Chemically it is characterised by a high differential in the ratio of saturated to monounsaturated fats (viz. oleic acid, 18:1 omega-9) the latter being derived principally from the olive oil. It is high in complex carbohydrates (mainly from legumes) and fibre (mainly from vegetables and fruits).

Total fat levels represent a high proportion of the intake (typically greater than 40%) but this is comprised of an overall ratio of at least 2:1 monounsaturated to saturated fats

On a daily basis foods and dishes include large quantities of bread, pasta, legumes, and vegetables, cooked meals with olive oil, and soups and salads rich in olive oil. There is a typically low intake of milk and the consumption of low-fat feta cheese and yoghurt is comparatively high. There is a distinct preference of fish to meat and this is particularly marked in the rural areas. (SSHC 1999)

The characteristic high content of vegetables, cereals, fruit and olive oil delivers a high level of micronutrients and vitamins such as beta-carotene, vitamins B6, B12, C, and E, polyphenols, and other various minerals.

The last point of significance is that alcohol is generally consumed in the form of wine and almost always during the course of a meal. (SSHC 1999)

Because of the differences in definition of the Mediterranean Diet in the various papers assessed and therefore the lack of a fixed starting point, it is not possible to come to a conclusion as to whether the Mediterranean Diet has significantly changed in the last few decades

The Seven Countries Study

We have already referred, in passing, to the Seven Countries Study which was the first major study to provide a secure evidence base which linked cardiovascular disease and diet in seven different populations (namely United States, Finland, The Netherlands, Italy, former Yugoslavia, Japan and Greece) it began in Dalmatia in 1958 and expanded to cover death rates in the other areas over an initial five year period. In essence, the Seven Countries Study found positive evidence to link diet with a lower rate of cardiovascular events in Greece Japan and Italy when compared to the other countries studied with the lowest rates in the Greek population.


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