ABSTRACT
The dietary patterns that prevail in the Mediterranean have many common characteristics, most of which stem from the fact that olive oil occupies a central position in all of them. Olive oil has several beneficial properties, but it also allows the consumption of large quantities of vegetables and legumes in the form of salads and cooked foods. Mortality statistics have provided the earliest evidence that something unusual has been favorably affecting the health of the Mediterranean populations. Biochemical, clinical, and epidemiological studies have provided strong indications concerning the mechanisms underlying the health benefits of the Mediterranean diet. The Greek version of the Mediterranean diet is dominated by the consumption of olive oil and by high consumption of vegetables and fruits. The health benefits of the Mediterranean diet are probably associated with its major components including high intake of olive oil, fruits, vegetables, cereals, and legumes and moderate consumption of alcoholic drinks.
