Mediterranean diet

Objectives: To delineate the influences of the Mediterranean diet (MD) on human mortality and agerelated morbid conditions, principally the metabolic syndrome, hypertension, cardiovascular disease, excess body weight, cancer, poor bone mineralization and rheumatoid arthritis, and neurodegenerative disorders. Method: Citations were selected from a PubMed search according to their clinical and experimental relevance. Results and conclusions: Individuals who adhere to the principles of the traditional MD tend to have a longer life-span. Both men and women who report eating foods closest to the MD are about 10-20% less likely to die over the course of a study of heart disease, cancer or any other cause. The longevity of Mediterranean people has been related to olive oil, and its several microcomponents of antioxidant potential, present in all MD variants. The prevalence of the metabolic syndrome may be reduced by a MD. The MD is significantly inversely associated with both systolic and diastolic blood pressure. It also has benefits in relation to the prevention of cardiovascular events, reduces the risk of mortality after myocardial infarction, and reduces peripheral arterial disease. The risk of obesity decreases with increasing adherence to the traditional MD. The MD also has a preventive effect on cancer, through its antiproliferative and proapoptotic effects, mostly due to the components of virgin olive oil and vegetables. There is some evidence of the benefits of the MD in relation to bone metabolism, rheumatoid arthritis, and neurodegenerative age-related diseases (cognitive deficit, Alzheimer's disease, Parkinson's disease).

The diversity of local Mediterranean food elements is not known in detail, but offers itself to search for new vegetables, salads, fruits and spices which could be used in to enrich diets outside their region of origin. Most amid those interesting local elements are edible wild plants and weeds. Ethnobotanical research has identified ca. 2,300 different plant and fungi taxa, which are gathered and consumed in the Mediterranean. Among these,
1,000 are only consumed in one single zone, therefore are strictly local. The percentage of local gathered food plant (GFP) taxa (present in 5 samples), is higher in the main centers of diversity at the periphery of the Mediterranean (Sahara, Alps, Caucasus, Canary Islands, the Levant). Islands (Sicily, Sardinia, Crete, Cyprus) also show a high proportion. Endemism of GFP taxa only accounts for a limited number of these ‘ethnobotanical endemics’ (only ca. 350 are endemic/ endangered species). On the other hand, only a few taxa – 30 occurring in...

Objective To assess the effectiveness of an intervention aimed to increase adherence to a Mediterranean diet. Design A 12-month assessment of a randomized primary prevention trial. Subjects/settings One thousand five hundred fifty-one asymptomatic persons aged 55 to 80 years, with diabetes or Ն3 cardiovascular risk factors.

We evaluated the association of physical activity and diet with C-reactive protein (CRP) levels among subjects with abdominal obesity. During 2001-2002, we enrolled 625 men (18 to 87 years old) and 712 women (18 to 89 years old) with abdominal obesity (waist-to-hip ratio ≥0.95 in men and ≥0.8 in women) from the Attica area, Greece. The sampling was stratified by the age-gender distribution of the region (census 2001). Among several variables, we also measured plasma high-sensitivity CRP, physical activity status, dietary habits, blood lipids, and blood pressure levels. Adherence to the Mediterranean diet was evaluated through a diet score (0 to 55) that assessed the inherent characteristics of the diet. Compared with those with low CRP levels, subjects with high CRP levels (ie, >3.0 mg/L) were physically inactive (P = .01), were less likely to adopt the Mediterranean diet (P = .008), had higher glucose levels, had a higher prevalence of hypertension, had a lower high-density lipoprotein cholesterol, and had increased smoking habits and higher anthropometric indices (all P < .05). Moreover, adoption of the Mediterranean diet in combination with medium physical activity seems to reduce the likelihood of having high CRP levels by 72% (P = .018), irrespective of smoking and various clinical and biological characteristics. Among subjects with abdominal obesity, low-grade systemic inflammation appears to be associated with the adoption of an unfavorable lifestyle, including physical inactivity and unhealthy dietary habits, as well as increased blood pressure levels and low high-density lipoprotein cholesterol.

Background: Evidence from European countries has suggested significant protective effects of the Mediterranean diet (MD) on body weight and its related health parameters. However, effects of the MD among the U.S. population remain unclear. We therefore conducted a systematic review on the state of evidence regarding the association of adherence to an MD and body weight among the U.S. population.

Written by a diverse team of Midwesterners, this little book is an exploration of the Mediterranean diet - its associated history, agriculture, biology, philosophy, botany, ingredients, and lifestyle - and how this diet can be adapted and celebrated in the American Heartland.

It’s a book for people who share a zeal for healthy food, healthy minds, and healthy hearts.

It’s a book for people who love cooking, love living, and love feeling their very best.

It’s a book for people who want to feed their bodies and their souls.

While this book does contain some incredible recipes curated from some of the most exciting chefs of the High Plains, it’s not just a “cookbook.” (Or a “health book.” Or a “diet book,” for that matter.) Rather, this book is an amazing smorgasbord of principles and particulars - a kind of eclectic community table, a table at which we can all sit, share, learn, and enjoy. In this case, the table is loaded with some truly life-changing ideas that will transform the way you eat and live.

Metabolic syndrome poses additional risk for postmenopausal women who are already at risk for osteoporosis. We hypothesized that a nutritional supplement containing anti-inflammatory phytochemicals and essential bone nutrients would produce a favorable bone biomarker profile in postmenopausal women with metabolic syndrome. In this 14-week, randomized trial, 51 women were instructed to consume a modified Mediterranean-style, low-glycemic-load diet and to engage in aerobic exercise. Those in the intervention arm (n = 25) additionally received 200 mg hop rho iso-alpha acids, 100 mg berberine sulfate trihydrate, 500 IU vitamin D 3 , and 500 μg vitamin K 1 twice daily. Forty-five women completed the study. Baseline nutrient intake did not differ between arms. Compared with baseline, the intervention arm exhibited an approximate 25% mean decrease (P b .001) in serum osteocalcin (indicative of bone turnover), whereas the placebo arm exhibited a 21% increase (P = .003). Serum 25-hydroxyvitamin D increased 23% (P = .001) in the intervention arm and decreased 12% (P = .03) in the placebo arm. The between-arm differences for osteocalcin and 25-hydroxyvitamin D were statistically significant. Serum insulin-like growth factor I was statistically increased in both arms, but the between-arm differences were not statistically significant. Subanalysis showed that among those in the highest tertile of baseline insulin-like growth factor I, the intervention arm exhibited a significant increase in amino-terminal propeptide of type I collagen, whereas the placebo arm showed a significant decrease at 14 weeks. Treatment with rho iso-alpha acids, berberine, vitamin D 3 , and vitamin K 1 produced a more favorable bone biomarker profile indicative of healthy bone metabolism in postmenopausal women with metabolic syndrome.

World Health Organization projections estimate that worldwide approximately one-third of adults are overweight and one-tenth are obese. There is accumulating research into the Mediterranean diet and whether it could prevent or treat obesity. Therefore, the purpose of this paper was to systematically review and analyse the epidemiological evidence on the Mediterranean diet and overweight/obesity. We identified 21 epidemiological studies that explored the relationship between the Mediterranean diet and weight. These included seven cross-sectional, three cohort and 11 intervention studies. Of these, 13 studies reported that Mediterranean diet adherence was significantly related to less overweight/obesity or more weight loss. Eight studies found no evidence of this association. Exploring the relationship between the Mediterranean diet and overweight/obesity is complex, and there are important methodological differences and limitations in the studies that make it difficult to compare results. Although the results are inconsistent, the evidence points towards a possible role of the Mediterranean diet in preventing overweight/ obesity, and physiological mechanisms can explain this protective effect. Despite this, more research is needed to substantiate this association. Epidemiological studies should use a consistent universal definition of the Mediterranean diet, and address common methodological limitations to strengthen the quality of research in this area.

Cardiovascular risk factors are known to exacerbate high-saturated fatty acid meal (HSFAM)-induced endothelial dysfunction, but the influence of subclinical metabolic dysregulations and the acute impact of a single mixed Mediterranean-type meal (MMM) remains unknown. Thus, this study has the objective to evaluate the metabolic and vascular effect of such meals in healthy subjects with or without subclinical fasting metabolic dysregulations. Twenty-eight healthy males without overt cardiovascular risk factors randomly ingested 1 of 2 isocaloric meals on separate days. Plasma metabolic markers, fatty acid (FA) profile, and endothelial function (flow-mediated dilatation; FMD) were assessed at baseline and 2 and 4 h after meal ingestion. Unsupervised hierarchical clustering identified 2 subgroups of participants (n = 11 and 17) differing by their baseline metabolic profiles. The MMM did not significantly alter postprandial endothelial function in all subjects, irrespective of baseline m...

Este estudio establece la relacion entre el cumplimiento de las directrices gubernamentales de actividad fisica (una hora de actividad fisica moderada o vigorosa, MVPA, cinco veces a la semana), la condicion fisica saludable, la calidad de la dieta y otras variables en una muestra de escolares de Extremadura (Espana). Se ha utilizado un t-test para calcular las diferencias de condicion fisica entre los grupos, de acuerdo con el cumplimiento de las mencionadas directrices de actividad fisica. Se ha establecido un coeficiente de regresion logistica multinomial para determinar las diferencias entre el grupo con mejor condicion fisica (= percentil 75) y el grupo con peor condicion fisica (= percentil 25), en funcion del sexo, indice de masa corporal, actividad fisica, indice mediterraneo de calidad de la dieta y tamano de la poblacion. El cumplimiento de las directrices de actividad fisica se relaciona con mejor fuerza de prension en la mano izquierda (p &lt;0,05), mayor potencia de las...

During the past few decades numerous studies have reported the atherogenic potential of saturated fatty acids, trans-fatty acids, and cholesterol, and beneficial effects of fiber, phytostanols/phytosterols, n-3 fatty acids, a Mediterranean diet, and other plant-based approaches. The purpose of this article is to provide a comprehensive and systematic review of the evidence associated with key dietary factors and risk of cardiovascular disease-an umbrella term encompassing diseases that affect the heart and blood vessels, including coronary heart disease, coronary artery disease, dyslipidemia, and hypertension-in conjunction with the work of the American Dietetic Association Evidence Analysis Library review on diet and lipids, updated with new evidence from the past 2 years. The criteria used and results cited provide scientific rationale for food and nutrition professionals and other health professionals for counseling patients. Details of these searches are available within the American Dietetic Association Evidence Analysis Library online (https://adaevidencelibrary.com). Potential mechanisms and needs for future research are summarized for each relevant nutrient, food, or food component.

Dietary patterns high in refined starches, sugar, and saturated and trans-fatty acids, poor in natural antioxidants and fiber from fruits, vegetables, and whole grains, and poor in omega-3 fatty acids may cause an activation of the innate immune system, most likely by excessive production of proinflammatory cytokines associated with a reduced production of anti-inflammatory cytokines. The Mediterranean Diet (MedDiet) is a nutritional model inspired by the traditional dietary pattern of some of the countries of the Mediterranean basin. This dietary pattern is characterized by the abundant consumption of olive oil, high consumption of plant foods (fruits, vegetables, pulses, cereals, nuts and seeds); frequent and moderate intake of wine (mainly with meals); moderate consumption of fish, seafood, yogurt, cheese, poultry and eggs; and low consumption of red meat, processed meat products and seeds. Several epidemiological studies have evaluated the effects of a Mediterranean pattern as p...

BACKGROUND AND AIMS: Epidemiological data have shown an inverse association between the consumption of polyphenol-rich foods and the risk of cardiovascular disease or overall mortality. A comprehensive estimation of individual polyphenol intake in nutritional cohorts is needed to gain a better understanding of this association. The aim of this study was to estimate the quantitative intake of polyphenols and the major dietary sources in the PREDIMED (PREvención con DIeta MEDiterránea) cohort using individual food consumption records. METHODS AND RESULTS: The PREDIMED study is a large, parallel-group, multicentre, randomised, controlled 5-year feeding trial aimed at assessing the effects of the Mediterranean diet on the primary prevention of cardiovascular disease. A total of 7200 participants, aged 55-80 years, completed a validated 1-year food frequency questionnaire (FFQ) at baseline. Polyphenol consumption was calculated by matching food consumption data from the FFQ with the rece...

Little is known about the efficacy of personalized nutrition (PN) interventions for improving consumption of a Mediterranean diet (MedDiet). The objective was to evaluate the effect of a PN intervention on dietary changes associated with the MedDiet. Participants (n = 1607) were recruited into a 6-mo, Internet-based, PN randomized controlled trial (Food4Me) designed to evaluate the effect of PN on dietary change. Participants were randomly assigned to receive conventional dietary advice [control; level 0 (L0)] or PN advice on the basis of current diet [level 1 (L1)], diet and phenotype [level 2 (L2)], or diet, phenotype, and genotype [level 3 (L3)]. Dietary intakes from food-frequency questionnaires at baseline and at 6 mo were converted to a MedDiet score. Linear regression compared participant characteristics between high (&gt;5) and low (≤5) MedDiet scores. Differences in MedDiet scores between treatment arms at month 6 were evaluated by using contrast analyses. At baseline, high...

Objective: To evaluate dietary habits and nutritional status of Spanish school children and adolescents, and their relationship with the Mediterranean Diet. Design: Cross-sectional study by face-to-face interview. Setting: Free living children and adolescents of all Spanish regions. Subjects: A random sample of 3166 people aged 6-24 y. Methods: Home interviews conducted by a team of 43 dietitians included 24-h recalls (a second 24-h recall in 25% of the sample) and a short frequency questionnaire to determine the quality of the Mediterranean Diet (KIDMED). Results: The participation rate was 68%. In general, the adequacy of the Mediterranean Diet rose with increased mean intakes of the majority of vitamins and minerals and decreased percentages of inadequate intakes (o2/3 of the RNI) for calcium, magnesium, vitamin B 6 and C in both sexes, and iron and vitamin A only in females.

The key to healthy eating is choosing "good fats"-foods high in omega-3 fatty acids and unsaturated fats, and "good carbohydrates"-foods high in fiber and having a low glycemic index. The healthiest diet is the Mediterranean type, consisting of lean meats, fish, nuts, vegetables, whole fruits, and whole grains.

Objective: While epidemiological research on the protective role of the Mediterranean diet (MD) is highly publicised, little is known about MD education interventions. This exploratory study aimed to provide insight into methodology and effectiveness of the MD as a nutrition education and health promotion tool. Design and setting: Two searches were conducted within PubMed using the terms 'Mediterranean diet' and 'Education' or 'Intervention'. Abstracts yielded were screened for distinct studies in which participants were instructed on the application of MD principles in their diet. Four studies met this criterion. These were further analysed for sample/target population, and intervention design, duration, tools, evaluative measures/tests and outcomes. Results: Interventions targeted both healthy and at-risk populations and lasted between 12 weeks to 1 year, including follow-up. They used individual counselling, tailored computer-based counselling, group education, internet-based education, cookery classes and printed materials. Outcomes were measured using food diaries, FFQ, questionnaires on psychosocial factors and on usage of the educational tools, as well as anthropometrics and biomarkers. Interventions showed statistically significant increases in participants' intake of vegetables, legumes, nuts, fruit, whole grains, seeds, olive oil and dietary PUFA and MUFA, and statistically significant decreases in total cholesterol, ox-LDL-cholesterol, total:HDL-cholesterol ratio, insulin resistance, BMI, body weight and waist circumference. Conclusions: MD education interventions may be cost-effective strategies for helping to protect against and treat a variety of health problems in different populations. Details of such interventions need to be publicised internationally. This introductory review could help inform the design of future targeted MD nutrition education.

Large differences in COVID-19 death rates exist between countries and between regions of the same country. Some very low death rate countries such as Eastern Asia, Central Europe or the Balkans have a common feature of eating large quantities of fermented foods. Although biases exist when examining ecological studies, fermented vegetables or cabbage were associated with low death rates in European countries. SARS-CoV-2 binds to its receptor, the angiotensin converting enzyme 2 (ACE2). As a result of SARS-Cov-2 binding, ACE2 downregulation enhances the angiotensin II receptor type 1 (AT 1 R) axis associated with oxidative stress. This leads to insulin resistanceas well as lung and endothelial damage, two severe outcomes of COVID-19. The nuclear factor (erythroid-derived 2)-like 2 (Nrf2) is the most potent antioxidant in humans and can block the AT 1 R axis. Cabbage contains precursors of sulforaphane, the most active natural activator of Nrf2. Fermented vegetables contain many lactobacilli, which are also potent Nrf2 activators. Three examples are given: Kimchi in Korea, westernized foods and the slum paradox. It is proposed that fermented cabbage is a proof-of-concept of dietary manipulations that may enhance Nrf2associated antioxidant effects helpful in mitigating COVID-19 severity.

What you eat, how much and when, are all important to your overall health.
Your diet affects not just your health, but the health of the 10-100 trillions of microbes that reside within your large intestine.
This article examines the role that popular diets play in the diversity, stability and health of your gut microbiome.

Objective: We evaluated the prevalence of obesity in relation to adherence to a Mediterranean diet. Methods: We conducted a cross-sectional survey that randomly enrolled 1514 men (18 to 87 y old) and 1528 women (18 to 89 y old) with no history of cardiovascular disease. Anthropometric indices were measured and frequency of various foods consumed during a usual week was recorded. Adherence to a Mediterranean diet was assessed by a diet score that incorporated the inherent characteristics of this diet. Results: Prevalences of overweight and obesity were 53% and 20% in men and 31% and 15% in women. An inverse relation was observed between diet score, waist-to-hip ratio (r ϭ Ϫ0.31, P Ͻ 0.001), and body mass index (r ϭ Ϫ0.4, P Ͻ 0.001) after adjusting for sex and age. Greater adherence to the Mediterranean diet (i.e., highest tertile) was associated with a 51% lower odds of being obese (odds ratio 0.49, 95% confidence interval 0.42 to 0.56) and a 59% lower odds of having central obesity (odds ratio 0.41, 95% confidence 0.35 to 0.47) compared with a non-Mediterranean diet (i.e., lowest tertile) after controlling for age, sex, physical activity status, metabolism, and other variables. Conclusion: We observed an inverse relation between adherence to a Mediterranean dietary pattern and prevalence of obesity in a free-eating, population-based sample of men and women, irrespective of various potential confounders.

Abstract
This paper deals with the Mediterranean Diet as a potential tool for increasing knowledge and promoting a sustainable development especially in least developed and developing regions. The confirmation of the MD as an Intangible Heritage of Humanity, recognized by UNESCO in 2010, is producing a significant social effect in the seven nations and communities involved. In addition in 2012 the MD has been included by the FAO at the top of the list of the most sustainable diets in the planet. The double recognition of this life style is generating a new approach to this cultural heritage by the stakeholders who are progressively recognizing that it may become a new tool to develop green economy and eco-tourism. To this end the author analyses the real and mythological genealogy of the MD in order to bring out its cultural, economic and social potentiality.

Miracle diets are characterised by promises of fast weight loss without any effort. However as these types of diet lack many essential nutrients and are unbalanced, they may cause negative long-term health problems. The Mayo Clinic Diet, analysed in our study, was found to be unbalanced in the amount of macronutrients (47.65% fat, 32.06% proteins and 20.37% carbohydrates) and all minerals (the amount of minerals are under 50% of the RDA) and deficient in vitamins B1, B2, B3, B6, D and E. As multiple studies show that weight loss is similar, independent of the macronutrient composition of the diet, and data from recent studies indicate that following these types of diets in the long term can be associated with an increase in mortality, recommended diets should have a wide variety of foods and be balanced in the amount of macro-and micronutrients, like the Mediterranean diet.

Objective: to assess the effect on cognition of a controlled intervention testing Mediterranean diets (MedDiet). Design: randomized trial after 6.5 years of nutritional intervention. Setting: Eight primary care centers affiliated to the University of Navarra. Participants: A random subsample of 285 participants (95 randomly allocated to each of 3 groups) of the PREDIMED-NAVARRA trial. All of them were at high vascular risk (44.8% men, 74.1± 5.7 years at cognitive evaluation). Interventions: Nutritional intervention comparing two MedDiets (supplemented with extra-virgin olive oil [EVOO] or mixed nuts) versus a low-fat control diet. Participants received intensive education to increase adherence to the intended intervention. Participants allocated to the MedDiet groups received EVOO (1 l/week) or 30 g/day of mixed nuts. Dietary habits were evaluated using a validated 137-item food frequency questionnaire (FFQ). Additionally, adherence to MedDiet was appraised using a 14-item questionnaire both at baseline and yearly thereafter. Measurements: cognitive performance as a main outcome and cognitive status (normal, mild cognitive impairment [MCI] or dementia) as a secondary outcome were evaluated by two neurologists blinded to group assignment after 6.5 years of nutritional intervention. Results: Better post-trial cognitive performance versus control in all cognitive domains and significantly better performance across fluency and memory tasks were observed for participants allocated to the MedDiet+EVOO group. After adjustment for sex, age, education, apolipoprotein E genotype, family history of cognitive impairment/dementia, smoking, physical activity, body mass index, hypertension, dyslipidaemia, diabetes, alcohol and total energy intake, this group also showed lower MCI (OR=0.34 95% CI: 0.12-0.97) compared with control group. Participants assigned to MedDiet+Nuts group did not differ from controls. Conclusion: A long-term intervention with an EVOO-rich MedDiet resulted in a better cognitive function in comparison with a control diet. However, non-significant differences were found for most cognitive domains. Participants allocated to an EVOO-rich MedDiet had less MCI than controls.

Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.

Endorsements



Richard Wilk, Indiana University, USA:
How can something as perishable as food become a concrete connection with the past? This imaginative and sophisticated collection of case studies shows us how cuisines can both unite and divide people, connecting daily routine meals with lofty ideals of nationality and global citizenship. It is full of convincing evidence that communities are not just imagined, they are also eaten.

Ted Bestor, Harvard University, USA and author of Tsukiji: The Fish Market at the Center of the World:
This path-breaking collection examines cuisine and cultural heritage as they create and reinforce culinary identities across shifting planes of local, national, and transnational contexts. The essays, by leading specialists in food studies as well as by young scholars, focus on the US, Italy, Japan, Mexico, Slovenia, Spain, France, and Germany, as well as on UNESCO’s role in promoting cultural heritage movements. An appetizing world tour of culinary heritage, and a must-read for serious food specialists.’



Reviews


Journal of Folklore Research - Susan Eleuterio, Gaucher College:
This collection of thoughtful and well-written essays … successfully achieves the authors’ goal of articulating food practice and its role in heritage more deeply than categories and labels. These localized examinations of the complicated interactions involved in the production, culinary processes, eating and, yes, consumerization of food provide new insights into the true complexity of examining and defining “food as cultural heritage.”


AllegraLab: Anthropology, Law, Art and World (www.alegralaboratory.net) - Special Book Symposium featuring Edible Identities:
- Ivan Sandoval Cervantes, University of Oregon:
This book is highly recommended for scholars in the social sciences and the humanities interested in the politics of food, identity and cultural heritage, especially in relation to local, regional, and national politics. Furthermore, its broad geographical focus makes it an ideal volume to include in introductory and advanced university courses. … This collection of essays reveals that there is more than meets the eye when it comes to food, authenticity, and identity. …[It] successfully provides a context in which to understand how the “macdonalization” and “extreme localisms” throughout the world are giving rise to novel and creative strategies to construct and transform “edible identities”.

-Julie Boticelli, University of East London:
The volume’s strengths lie in its bringing together of various heritage discourses around food and how these are each implicated in wider circles of affirmations and contestations.

The aim of the present study was to assess the nutritional status for thiamin (vitamin B 1 ) and riboflavin (vitamin B 2 ) in an adult Mediterranean population, in order to identify patterns of intake, groups at risk for deficiency and factors that might influence this risk. A cross-sectional survey was carried out in Andalusia, a western Mediterranean region in southern Spain. Nutrient intakes were studied in a random sample of 3390 subjects (1746 men, 1644 women) who were between 25 and 60 years of age. Blood samples were obtained for biochemical assays in a random subsample of 372 subjects (181 men, 191 women). Food consumption was assessed by 48 h recall. Vitamin B 1 and B 2 were measured as erythrocyte transketolase and as erythrocyte glutathione reductase activation coefficients, respectively. Energy and vitamin intakes were significantly higher in men than in women. Intakes were below two-thirds of the recommended dietary allowance for vitamin B 1 in 7·80 % of the men and 4·50 % of the woman, and were below this level for vitamin B 2 in 18·00 % of the men and 11·70 % of the women. Age, educational level, alcohol use and smoking were also associated with differences in the intake of these nutrients. Biochemical analyses showed that vitamin B 1 and B 2 status was deficient in 6·40 and 5·30 % of the population, respectively. Although factors such as gender, age, level of education, drinking and smoking can have an effect on the risk of inadequate intake of these nutrients, these factors did not affect biochemical indices of nutritional status in the present study. Vitamin B 1 and B 2 status: Micronutrient status: Adults: Mediterranean region * Corresponding author: Dr Juan Llopis, fax þ 34 958 248959, email [email protected] Abbreviations: EGR, erythrocyte glutathione reductase activity; ETK, erythrocyte transketolase activity; RDA, recommended dietary allowance.

The Usefulness of the Useless in Multisensory Wellbeing of Pompeian Diaetae. Usefulness and uselessness are concepts that lead on to other additional concepts linked to human primordial necessities, above all to the combination of architecture and food. This entails a kind of personal protection of the body both from inside and outside. Inside and outside, in turn, conjure up another combination, that of closing and opening. Closed spaces, constructed artificial fences within which everyone can find protection and, conversely, opened spaces used in order to create, in a similarly artificial way, comfortable places for man. These artificial devices, deriving from the basic necessities of protection and feeding, lead to another human necessity, that of natural wellbeing. This is a balance of contrasts that, in contemporary society, is undergoing a role reversal. Food, debuting as a necessity, a usefulness, is taking on an aesthetic and transitional value, and is becoming a useless protagonist staged in the modern theatre of commerce and advertising. Rediscovering the ancient balance between the useless, expressed as artificial illusion, and the useful, as a primary asset, leads us to rediscover the original meaning of " Mediterranean Diet " , which is perfectly reflected in the Pompeian domus.

The recent recognition by United Nations Educational, Scientifi c and Cultural Organization (UNESCO) of the Mediterranean diet as an Intangible Cultural Heritage of Humanity reinforces, together with the scientifi c evidence, the Mediterranean diet as a cultural and health model. The Mediterranean diet has numerous benefi cial effects on among others the immune system, against allergies, on the psyche, or even on quality of life, topics that are currently fi elds of research. The Mediterranean diet has an international projection; it is regarded as the healthiest and the most sustainable eating pattern on the planet and is a key player in the public health nutrition fi eld globally, but especially in the Mediterranean area. Moreover, this ancient cultural heritage should be preserved and promoted from different areas: public health, agriculture, culture, politics, and economic development.

Strawberries are a common and important fruit in the Mediterranean diet because of their high content of essential nutrients and beneficial phytochemicals, which seem to have relevant biological activity in human health. Among these phytochemicals, anthocyanin and ellagitannins are the major antioxidant compounds. Although individual phytochemical constituents of strawberries have been studied for their biological activities, human intervention studies using whole fruits are still lacking. Here, the nutritional contribution and phytochemical composition of the strawberry are reviewed, as is the role played by the maturity, genotype, and storage effects on this fruit. Specific attention is focused on fruit absorption, metabolism, and the possible beneficial biological activity on human health.

Caffeoylquinic acids Cynarin Flavonoids Anthocyanin pigments Inulin By-products A B S T R A C T Globe artichoke (Cynara cardunculus L. subsp. scolymus (L.) Hayek, (formerly Cynara scolymus L.) represents an important component of the Mediterranean diet, and is a rich source of bioactive phenolic compounds, and also inulin, fibre and minerals. In addition, artichoke leaf extracts have long been used in folk medicine, particularly for liver complaints. These therapeutic properties have been often been ascribed to the cynarin (1,3-O-dicaffeoylquinic acid) content of these extracts. In various pharmacological test systems, artichoke leaf extracts have exhibited hepatoprotective, anticarcinogenic, antioxidative, antibacterial,

רקע: בעקבות משבר הקורונה שפקד את העולם, מחקר זה מבקש לבדוק את הרגלי התזונה והפעילות הגופנית בקרב אוכלוסיית הסטודנטים בישראל. המחקר מתמקד בסטודנטים להוראה, שיהפכו בעתיד להיות מורים, מתוך נקודת הנחה שמחנך השומר על אורח חיים בריא והמקדם את בריאותו האישית יהיה מורה שיוכל לשמש דוגמה לתלמידיו.
מטרות המחקר: לבדוק את השינוי שחל באורח החיים של הסטודנטים בדגש על הרגלי התזונה והפעילות גופנית בזמן מגפת ה־19 COVID בהשוואה לתקופת טרום־המגפה.

The health conditions with the nutrition habits of the individuals are related each other. Distinctive nutirion habits of the different societies may cause many diseases but also, this diseases can be prevented with nutrition habits. The knowledge and the acts of the children about eating habits have quite importance in order to prevent the health disorders that they may have in their further ages.
İn these days, the Mediterranean diet is a recommended form of nutrition for the prevention of the nutritional diseases in children and adult individuals and maintain a healthy life. The aim of this study is making an adaptation to Turkey of Mediterranean Diet Quality – KIDMED, a scale that commonly used in the World which developed by Serra Majer and colleagues to determine the validity and reliability. The scale has 16 phrases and can be scored as 1-0. The study was conducted with the attendence of 440 students from 6th, 7th and 8th grades.
As a result of the evaluation of the data, the reliability value (KR-20) was found as 0.72. The findings of the scale with acceptable levels of reliability have shown that the scale can be used in Turkey. Therefore, the scale is expected to be an important resource for the researchers working in the field of nutrition.