The Mediterranean Diet

The Mediterranean diet is primarily known for its association with reduced risk of, in particular, heart disease. The initial observation was that people of certain southern European countries bordering the Mediterranean sea enjoyed significantly lower rates of heart disease in comparison to US populations. This despite the citizens of those countries consuming fairly high levels of dietary fat. One of the key elements involved is the high intake of olive oil as against animal fat, the intake of which is higher in the US. Olive oil is believed to have a wide range of health benefits, and this is just one component of a diet based on high-fiber foods such as fresh fruits and vegetables, less red meat and more fish, pasta, rice, bread, grains, and moderate amounts of red wine. The higher intake of fish results in greater intake of omega three fatty acids.

The fat intake in the Mediterranean diet is predominantly of the mono unsaturated type. The overall effect of the Mediterranean diet as described above tends to include an improved blood cholesterol profile, and a reduced risk of cardiovascular disease. Rates of such disease, and indeed overall death rates are indeed lower in these southern European countries. However, this may also be related to other factors such as increased levels of regular physical activity in everyday life.

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