Health implications of Mediterranean diets in light of contemporary knowledge. 1. Plant foods and dairy products

Abstract

Several carefully studied populations in Mediterranean countries and in some areas in Asia where traditional diets consisted largely of foods of plant origin exhibit low rates of many chronic diseases and long life expectancies. Many case-control and prospective studies have provided further evidence that high consumption of plant foods confers numerous health benefits. Investigations support links between increased vegetable, fruit, and fiber consumption, and lower rates of several cancers, coronary heart disease (CHD), neural tube defects, and cataracts. Although the mechanisms are not fully understood, carotenoids, folic acid, and fiber, all abundant in the Mediterranean diet, appear to play important roles in prevention of these diseases. In contrast, much evidence suggests that high consumption of full-fat dairy products is likely to increase CHD risk. Epidemiologic studies have not provided evidence that high dairy product consumption by adults prevents fractures; in fact, the results of several studies suggest positive associations. Thus, the abundant fruit, vegetables, and whole grains, and the low to moderate intake of dairy products in traditional Mediterranean diets are likely to have contributed to the low rates of numerous chronic diseases observed in these populations.

Role of fibre and fruit in the Mediterranean diet to protect against myocardial infarction: a case–control study in Spain

“…Populations in Mediterranean countries where traditional diets consisted largely of foods of plant origin exhibit low rates of ischaemic heart disease and long life expectancies. However, international comparisons and ecological studies have customarily been the main basis for attributing such large benefits to a Mediterranean dietary pattern (Kushi et al, 1995). Our study adds some evidence at the individual level to support the protective role of two of the main elements of the traditional Mediterranean diet.…”

Factors determining the nutrition transition in two Mediterranean islands: Sardinia and Malta

“…increases in fruit and vegetables, olive oil and fish consumption). Although the consumption of cheese was shown to be on the increase, our study shows that Sardinians still favour locally produced goat and sheep cheeses, sources of a-linolenic acid which protect against cardiovascular diseases 6 . But we also highlighted that Sardinia seems to be losing the benefits of a high consumption of pulses which it knew at earlier generations.…”

Microbiological quality of organic vegetables produced in soil treated with different types of manure and mineral fertilizer

“…This concern is directed to Salmonella spp. (24,27,40,47,49) and E. coli O157:H7, because cattle is its main reservoir, explaining the risk of transmission by manure (22,34,43,50).…”