ABSTRACT
Meats, poultry, and eggs were consumed in limited quantities in traditional Mediterranean dietary patterns. Animal protein primarily was derived from goats, sheep, and wild game, but now poultry and some red meats are eaten with more regularity in the Mediterranean diets. Conversely, in men and women who had the highest white meat intake, there was an inverse association for total mortality and cancer mortality, as well as all other deaths. White breast meat from poultry is lower in cholesterol and saturated fat than darker meat found in the thigh and other parts of poultry. One serving generally is considered to be 1 ounce of lean meat, poultry, or fish or one egg. Consuming less red and processed meat, and substituting poultry, fish, and plant proteins, may help indirectly to reduce risk of developing type 2 diabetes, cardiovascular diseases, certain cancers, and other chronic diseases if prepared in a healthful way, as in traditional Mediterranean dietary patterns.
