The diets classical antecedents and definition are also discussed in this part, drawing particular concentration to the dietary patterns, characteristics and epidemiological aspects. Part 1 provides the background information about the diets of ancient Rome and Greece (chapter one), the pre-second world war diet in Greece (chapter two) and epidemiologic facets of the Mediterranean diet (chapter three). Chapter three covers a discussion of the differences in the dietary patterns of the different Mediterranean regions and brings in two Mediterranean diet pyramids.
Now come to the second section. Chapter 4 to 8 in part two “Dietary Constituents” of this book includes various facets of some key Mediterranean foods. Lots of basic foods of this diet─ fruit & vegetables, legumes, olive oil, large amount of grains, small amounts of red meat, moderate amounts of dairy products and alcohol are well discussed, including valuable statistics data of consumption. Epidemiological studies indicate that the use of natural antioxidants from plant derived sources as olive oil provides helpful health effects. The discussion about olive oil, exclusive oil in many aspects that has values which far exceed the positive properties of its monounsaturated fat content, is correctly placed at the beginning of this book. But however, the only weak chapter in this section of the book is the one on meat and meat products (chapter seven). The discussion of this part contradicts the basic idea that the Mediterranean diet is small in meat by straining the value of meat in the diet rather than stressing its extremely moderate use in the Mediterranean regions.
Generally food consumption patterns are strongly tied to the severity and incidence of major chronic debilitating diseases. “Mediterranean diets are characterized by a high portion of monounsaturated fatty acids (in particular olive oil) and a low intake of saturated fatty acids (from animal origin apart from fish)” . The third section “Health Promotion and Disease Prevention” examines how the Mediterranean diet promotes good health with regards to obesity and diabetes, cancer, coronary heart disease, and longevity. This part is devoted to disease-prevention and health aspects of the Mediterranean diet and is particularly valuable for writers and researchers. The final chapter in this section discusses the issues surrounding nutrition guiding principle, such as food supply, nutrient supply and risk factors. Background data and current information from clinical and epidemiological studies are offered in chapters covering all those guiding principles.
Also included are chapters presenting dietary suggestions based on the current understanding of the diet and recommended future research and applications, and a helpful summary chapter. Mediterranean diet constitutes details the relationship between nutritional status, Mediterranean diet and disease and evaluates the nutritional apply aimed to slow or minimize the incidence and progress of the major diseases.
Mediterranean diet-good or bad
The present western diet, increasing urbanization, daily stress and dependence on car, office working all are becoming a challenge for upcoming health concern. After World War 2, the world saw a rapid rise in the west death rate from coronary heart disease (CHD) that reached peak level in the 1970s. Since then, coronary death rate has been falling due to developments in treatment. But however, CHD is still the most common cause of death in UK for 101,000 deaths each year.
But compared to the Mediterranean regions, this rate is low and by the research done by Professor Ancel Keys; in 1980 it is found that diet had played an important part in keeping these communities less affected. Most importantly, the Mediterranean diet is to be said as the pattern of food proportions. Scientists have found a lot of benefits regarding Mediterranean diet, but few of those are mentioned below which supports the information given by the writers from the book “The Mediterranean diet: constituents and health promotion”.