Mediterranean diet pyramid today. Science and cultural updates
| Autor: | Silvia Franceschi, Carlo La Vecchia, F. Xavier Medina, Miguel A. Martinez-Gonzalez, Sandro Dernini, Javier Aranceta, Emilio Ros, Davide Cassi, Lorenzo Donini, Marie Josephe AMIOT, Biel Obrador, Barbara Burlingame, Anna Bach-Faig, Denis Lairon, Lluis Serra-Majem, Jordi Salas-Salvadó, Nicolò Merendino, Gulden Pekcan |
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| Přispěvatelé: | Mediterranean Diet Foundation, Partenaires INRAE, Hebrew University of Jerusalem, Nutriments Lipidiques et Prévention des Maladies Métaboliques, Université de la Méditerranée - Aix-Marseille 2-Institut National de la Recherche Agronomique (INRA)-Institut National de la Santé et de la Recherche Médicale (INSERM), Université de la Méditerranée - Aix-Marseille 2, Hellenic Health Foundation, Università degli Studi di Roma 'La Sapienza' = Sapienza University [Rome], Universitat Obierta de Cataluniya, Università Politecnica delle Marche, Department of Biology, Faculty of Sciences, Université Chouaib Doukkali (UCD), Universidad de las Palmas de Gran Canaria (ULPGC), The present study was supported by the Mediterranean Diet Foundation, the Spanish Government (Ministerio de Medio Ambiente y Medio Rural y Marino), Interuniversity International Center for Mediterranean Food Cultures Studies (CIISCAM), Fundacion Patrimonio Comunal Olivarero, Universita Degli Studi di Parma, Istituto Nazionale di Riverca per gli Alimenti e la Nutrizione (INRAN). The authors have no conflict of interest to declare. The authors contributed as follows: A. B. F., E. M. B., D. L., J.R., A. T., S. D., X. F. M., M. B., R. B. and L. S. M.: conceived and designed the study and revised the manuscript, A. B. F.: conducted the literature review and wrote the manuscript, G. M.: further developed some concepts, identified additional references and edited the subsequent drafts of the manuscript, L. S. M.: coordinated the study. All authors have seen and approved the content and contributed to the work. The Mediterranean Diet Foundation Expert Group contributed intellectually and scientifically to the project. The authors thank the members of the Mediterranean Diet Foundation Expert Group (Lluis Serra-Majem (Chair, Las Palmas de Gran Canaria and Barcelona, Spain), Joan Reguant (Andorra la Vella, Andorra), Anna Bach-Faig (Barcelona, Spain), Antonia Trichopoulou (Athens, Greece), Denis Lairon (Marseille, France), Elliot Berry (Jerusalem, Israel), Sandro Dernini (Rome, Italy), Francesc Xavier Medina (Barcelona, Spain), Maurizio Battino (Ancona, Italy), Javier Aranceta (Bilbao, Spain), Tola Atinmo (Ibadan, Nigeria), Juan Miguel Barros (Santiago de Compostela, Spain), Rekia Belahsen (El Jadida, Morocco), Sabah Benjelloun (Rabat, Morocco), Isabel Bertomeu-Galindo (Barcelona, Spain), Barbara Burlingame (Rome, Italy), Marc Caballero-Bartoli(Barcelona, Spain), Carmen Clapes-Badrinas (Barcelona, Spain), Sandrine Couto (Porto, Portugal), Ibrahim Elmadfa (Vienna, Austria), Ramon Estruch (Barcelona, Spain), Amanda Faig (Toronto, Canada), Flaminio Fidanza (Perugia, Italy), Silvia Franceschi (Lyon, France), Joseph Hautvast (Wageningen, Holland), Elisabeth Helsing (Oslo, Norway), Diana Julia-Llobet (Barcelona, Spain), Carlo La Vecchia (Milano, Italy), Aicha Lemtouni (Rabat, Morocco), Abel Marine(Barcelona, Spain), Miguel A. Martinez-Gonzalez (Pamplona, Spain), Gemma Miranda (Barcelona, Spain), Ridha Mokni (Tunis, Tunisia), Francisco Mombiela (Pais, France), Idoia Noain (Ordizia, Spain), Biel Obrador (Barcelona, Spain), Guden Pekcan (Ankara, Turkey), Suzanne Piscopo (Msida, Malta), Blanca Raido-Quintana (Barcelona, Spain), Emilio Ros (Barcelona, Spain), Sara Saez-Almendros (Barcelona, Spain), Jordi Salas-Salvado(Reus, Spain), Francisco Sensat (Barcelona, Spain), Dimitrios Trichopoulos (Boston, United States), Josep Antoni Tur (Palma de Mallorca, Spain), Maria Daniel Vaz da Almeida (Porto, Portugal) and Walter C. Willett (Boston, MA, USA)) and the 2009 CIISCAM Conference experts (Marie Joseph Amiot-Carlin (Marseille, France), Anna Bach-Faig (Barcelona, Spain), Rekia Belahsen (El Jadida, Morocco), Alfonsina Bellio (Cosenza, Italy), Elliot Berry (Jerusalem, Israel), Barbara Burlingame (Rome, Italy), Carlo Cannella (Rome, Italy), Roberto Capone (Bari, Italy), Davide Cassi (Parma, Italy), Sandro Dernini (Rome, Italy), Lorenzo M.Donini (Rome, Italy), Cosimo Lacirignola (Bari, Italy), Denis Lairon (Marseille, France), Giuseppe Maiani (Rome, Italy), Mario Mancini (Naples, Italy), Francesc Xavier Medina (Barcelona, Spain), Nicolo Merendino (Viterbo, Italy), Martine Padilla (Montpellier, France), Stefano Padulosi (Rome, Italy), Lluis Serra-Majem (Las Palmas deGran Canaria, Spain), Antonia Trichopoulou (Athens, Greece)) for their contributions., Université Chouaib Doukkali, Université de la Méditerranée, Hebrew University Hadassah Medical School, Sapienza Università di Roma, Universidad de Las Palmas de Gran Canaria, Interuniversity International Center for Mediterranean Food Cultures Studies, Universitat Oberta de Catalunya (UOC), Mediterranean Diet Foundation Expert Group, Alimentació, Nutrició, Creixement i Salut Mental, Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Università degli Studi di Roma 'La Sapienza' = Sapienza University [Rome] (UNIROMA) |
| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: |
Mediterranean diet
030309 nutrition & dietetics [SDV]Life Sciences [q-bio] Health Behavior Medicine (miscellaneous) dieta mediterránea estil de vida Diet Mediterranean Dieta mediterrània pirámide Nutrition Policy 0302 clinical medicine Vegetables 11. Sustainability Sociology Marketing Sociocultural evolution Diet -- Mediterranean Region 2. Zero hunger Bioquímica y tecnología 0303 health sciences 1368-9800 Nutrition and Dietetics Mediterranean Region adult public dieta mediterrània health adulto Biochemistry and technology Nutrición estilo de vida dietary pattern piràmide medicine.medical_specialty lifestyle Intangible cultural heritage Promoció de la salut 030209 endocrinology & metabolism Health Promotion Consumption (sociology) Bioquímica i biotecnologia Nutrition -- Requirements 03 medical and health sciences patrón dietético Estils de vida -- Aspectes sanitaris Cooking Mediterranean medicine pyramid mediterranean diet culture Humans Obesity Lifestyles -- Health aspects Nutrició Life Style Nutrition salut environmental and occupational health Public health Public Health Environmental and Occupational Health Feeding Behavior cultura Diet Cultural heritage Health promotion Frugality salud Fruit Cultural property -- Mediterranean Region patró dietètic |
| Zdroj: | Public Health Nutrition Public Health Nutrition, Cambridge University Press (CUP), 2011, 14 (12A), pp.2274-2284. ⟨10.1017/S1368980011002515⟩ O2, repositorio institucional de la UOC Universitat Oberta de Catalunya (UOC) Public Health Nutrition, 2011, 14 (12A), pp.2274-2284. ⟨10.1017/S1368980011002515⟩ Scopus-Elsevier |
| ISSN: | 1368-9800 1475-2727 |
| DOI: | 10.1017/S1368980011002515⟩ |
| Popis: | Objective: To present the Mediterranean diet (MD) pyramid: a lifestyle for today. Design: A new graphic representation has been conceived as a simplified main frame to be adapted to the different nutritional and socio-economic contexts of the Mediterranean region. This review gathers updated recommendations considering the lifestyle, dietary, sociocultural, environmental and health challenges that the current Mediterranean populations are facing. Setting and Subjects: Mediterranean region and its populations. Results: Many innovations have arisen since previous graphical representations of the MD. First, the concept of composition of the ‘main meals’ is introduced to reinforce the plant-based core of the dietary pattern. Second, frugality and moderation is emphasised because of the major public health challenge of obesity. Third, qualitative cultural and lifestyle elements are taken into account, such as conviviality, culinary activities, physical activity and adequate rest, along with proportion and frequency recommendations of food consumption. These innovations are made without omitting other items associated with the production, selection, processing and consumption of foods, such as seasonality, biodiversity, and traditional, local and eco-friendly products. Conclusions: Adopting a healthy lifestyle and preserving cultural elements should be considered in order to acquire all the benefits from the MD and preserve this cultural heritage. Considering the acknowledgment of the MD as an Intangible Cultural Heritage of Humanity by UNESCO (2010), and taking into account its contribution to health and general well-being, we hope to contribute to a much better adherence to this healthy dietary pattern and its way of life with this new graphic representation. peer-reviewed |
| Databáze: | OpenAIRE |
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