Mediterranean diet

Mediterranean diet is a kind of diet inspired by the eating habits of people living near the Mediterranean. When the Mediterranean-style diet was formulated in the 196s, the cuisine of Greece, Italy and Spain was used for reference. In the following decades, it also incorporated other Mediterranean cuisines, such as the Levant and North Africa.

The main aspects of this diet include more olive oil, beans, unrefined grains, fruits and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mainly cheese and yogurt), moderate consumption of wine and low consumption of non-fish meat products. Olive oil has been proved to be a factor to reduce the risk of all-cause mortality and chronic diseases. Evidence that the Mediterranean diet reduces health risks

In the observational study, the Mediterranean diet is associated with the reduction in all-cause mortality. There is some evidence that the Mediterranean diet reduces the risk of heart disease and early death. The American Heart Association and the American Diabetes Association recommend the Mediterranean diet as a healthy diet mode, which can reduce the risk of cardiovascular disease and type 2 diabetes. The Mediterranean diet may help obese people lose weight. Mediterranean diet is one of the three healthy diets recommended by American Dietary Guide 215-22, which also includes DASH diet or vegetarian diet. At the same time, the Mediterranean diet is also negatively correlated with the incidence of breast cancer.

Mediterranean diet, as a nutritional suggestion, is different from the cultural custom that UNESCO listed Mediterranean diet in the representative list of intangible cultural heritage of mankind in 21. "Mediterranean diet" refers to "a set of skills, knowledge, rituals, symbols and traditions about crops, harvesting, fishing, animal husbandry, protection, processing and cooking, especially sharing and consuming food", rather than a specific set of food. Its sponsors include Croatia, Cyprus, Greece, Italy, Morocco, Spain and Portugal. The history of Mediterranean diet

The concept of Mediterranean diet is to reflect "the typical food patterns in Crete, most other parts of Greece and Italy in the early 196s". Although it was first published by American biologist Ansel Keyes and chemist Margaret Keyes (a couple) in 1975, the Mediterranean diet was not widely recognized until the 199s. The results of epidemiological studies in Calabria, Naples and Madrid showed the objective validity of Mediterranean diet health, which was later confirmed by the Study of Seven Countries published for the first time in 197 and a long report in 198.

The most commonly understood version of the Mediterranean diet was put forward by Walter willett of the School of Public Health of Harvard University and his colleagues since the mid-199s. The Mediterranean diet is based on a paradox: although people living in Mediterranean countries tend to consume relatively high fat, their incidence of cardiovascular diseases is far lower than that of countries with similar fat consumption levels such as the United States. A parallel phenomenon is called "French paradox". By 211, the Mediterranean diet was listed as a fashionable diet promoted by some authors to lose weight. As of 218, the value of the traditional Mediterranean diet has been questioned due to the dietary choice and food homogenization in the global economy. However, clinical research activities are still very frequent, and the Mediterranean diet has a favorable impact on various disease conditions, such as metabolic syndrome.