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Background: There are numerous health benefits related to high adherence to the Mediterranean diet (MedDiet), providing a protective effect against cardiometabolic diseases, but there are very few MedDiet studies conducted in the workplace. Therefore, the purpose of this systematic review is to analyze the effectiveness of MedDiet workplace interventions on cardiovascular risk factors. Methods: Studies were identified in four databases: PubMed, Scopus, Web of Science, and CINAHL, published from the earliest time point until 15 May 2021. The inclusion criteria were (a) adults aged 18 to 70 years; (b) MedDiet intervention only; (c) intervention was conducted in a workplace; and (d) the outcomes included measurement of cardiometabolic biomarkers. Exclusion criteria were (a) abstract not in English; (b) full-text non-available; and (c) review articles. Ninety-five studies were retrieved and assessed for inclusion by two independent reviewers, who also used the Cochrane Collaboration Tool to assess study quality and risk of bias. Results: Five high-quality studies were included ( n = 436, 89% male). MedDiet interventions carried out within the workplace were effective in improving cardiovascular risk factors such as lipid profile and insulin sensitivity compared with a low-fat diet, especially among obese participants. Blood pressure and inflammatory markers were not improved after the MedDiet interventions. Conclusions: Worksite occupational health teams should consider promoting MedDiet by conducting regular nutritional sessions and providing tailored menus in workplace cafeterias. However, more high-quality studies are necessary to bring more evidence to this topic.

The adherence to the Mediterranean diet involves a relatively large intake of monounsaturated and polyunsaturated fatty acids, antioxidants, fiber, and potassium, and a low intake of saturated fat and sodium. It seems to be associated with decreased blood pressure, improved lipid profile, less inflammation, better endothelial function, and, therefore, a reduction in cardiovascular risk. To achieve these goals, the Mediterranean plan involves eating 3 servings of fish or shellfish a week, 2 servings of vegetables a day, 3 servings of fruit a day, and 90 g of nuts per week, and using olive oil as the main culinary fat. In addition, the consumption of red meat, salt, sweet and pastries, sweet beverages, and butter should be limited. It is advisable to evaluate adherence to the Mediterranean diet of the patients using the Mediterranean Diet Adherence Screener (MEDAS) questionnaire, considering an optimal adherence score equal to or higher than 10, to give proper advice.