Food Processing and the Mediterranean Diet
| Autor: | Richard Hoffman, Mariette Gerber |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Meat
Mediterranean diet Food Handling lcsh:TX341-641 Review Diet Mediterranean Food group Risk Factors food processing oxidative stress Humans Medicine Food science Life Style Inflammation Consumption (economics) cooking Nutrition and Dietetics food preparation business.industry digestive oral and skin physiology food and beverages Feeding Behavior Protective Factors phytochemicals Chronic disorders Cardiovascular Diseases Food processing Food preparation Narrative review business lcsh:Nutrition. Foods and food supply Nutritive Value Risk Reduction Behavior Food Science Olive oil |
| Zdroj: | Nutrients Nutrients, Vol 7, Iss 9, Pp 7925-7964 (2015) |
| ISSN: | 2072-6643 |
| DOI: | 10.3390/nu7095371 |
| Popis: | The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties. |
| Databáze: | OpenAIRE |
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