ABSTRACT
The Mediterranean diet (MedDiet) represents a dietary pattern that has been associated with multiple health benets, including lower incidence of various chronic diseases and lower rates of cardiovascular and all-cause mortality (Trichopoulou et al. 2003, Knoops et al. 2004). The MedDiet is the dietary model that was followed by people living in Southern Europe in 1960s and was initially described by Keys (1980). It is characterized by increased antioxidant content and monounsaturated fatty acids (MUFAs) as well as by the consumption of foods with a low glycemic index (Abete et al. 2011). This denition practically means that people who follow this dietary pattern consume large amounts of vegetables, fruits, and nonrened cereals. Furthermore, consumption of red meat is limited and is substituted for sh and low-fat dairy products instead. Moderate alcohol consumption is also part of the MedDiet, but a hallmark of this dietary pattern is the use of olive oil as the cardinal added lipid. It is suggested that the combination of MedDiet with physical activity plays a benecial role in modifying cardiovascular risk. In addition, isolated components of the MedDiet have been studied regarding their potential benecial role in the modication of cardiovascular risk factors (Abete et al. 2011).
