Mediterranean Diet

Recent large-scale epidemiological studies have confirmed the
pre-eminence of the Mediterranean diet for reducing the risk of
primary and secondary heart disease and cancer. There is also
increasingly convincing evidence for its protective value against
diabetes, dementias and other age-related disorders, and for
increasing overall longevity.

The Mediterranean Diet: Health and Science is a
timely, authoritative and accessible account of the Mediterranean
diet for nutritionists and dieticians. It discusses the
Mediterranean diet in the light of recent developments in
nutritional biochemistry, disease mechanisms and epidemiological
studies, and also provides advice on nutrition policies and
interventions.

The Mediterranean Diet: Health and Science opens with
an overview of the Mediterranean diet, and this is followed by a
survey of the latest epidemiological evidence for its health
benefits. There is detailed nutritional information on olive oil,
wine, fish, fruit and vegetables and other components of the
Mediterranean diet, and this information is used to explain how the
diet protects against a range of age-related diseases. The book
emphasises the importance of understanding the Mediterranean diet
in its totality by discussing the evidence for beneficial
interactions between various components of the diet. There are also
discussions of how agricultural practices, as well as food
preparation and cooking techniques, influence the nutritional
quality of the diet. The book concludes by discussing the social
context in which the Mediterranean diet is eaten, and public health
issues associated with adopting a Mediterranean diet, especially in
the context of more northerly countries.

Written by nutritional biochemist Richard Hoffman and a past
President of the French Nutrition Society, Mariette Gerber, who
between them have many years experience in this area, this exciting
and highly topical boook is an essential purchase for all
nutritionists and dietitians worldwide. Libraries in all
universities where nutrition, dietetics and food science and
technology are studied and taught should have copies of this
excellent book on their shelves.

Auteur

Dr. Richard Hoffman, PhD, FRSA, is a Senior Lecturer in
Biochemistry at the University of Hertfordshire, UK with over 15
years of experience of Teaching biomedical sciences, nutritional
biochemistry and plant biochemistry to undergraduates and
postgraduates.

Dr. Mariette Gerber, MD, PhD, DSc, is a past President of
the French Nutrition Society, and is currently an Expert at the
National Food Council in France.

Résumé
Recent large-scale epidemiological studies have confirmed the pre-eminence of the Mediterranean diet for reducing the risk of primary and secondary heart disease and cancer. There is also increasingly convincing evidence for its protective value against diabetes, dementias and other age-related disorders, and for increasing overall longevity.

The Mediterranean Diet: Health and Science is a timely, authoritative and accessible account of the Mediterranean diet for nutritionists and dieticians. It discusses the Mediterranean diet in the light of recent developments in nutritional biochemistry, disease mechanisms and epidemiological studies, and also provides advice on nutrition policies and interventions.

The Mediterranean Diet: Health and Science opens with an overview of the Mediterranean diet, and this is followed by a survey of the latest epidemiological evidence for its health benefits. There is detailed nutritional information on olive oil, wine, fish, fruit and vegetables and other components of the Mediterranean diet, and this information is used to explain how the diet protects against a range of age-related diseases. The book emphasises the importance of understanding the Mediterranean diet in its totality by discussing the evidence for beneficial interactions between various components of the diet. There are also discussions of how agricultural practices, as well as food preparation and cooking techniques, influence the nutritional quality of the diet. The book concludes by discussing the social context in which the Mediterranean diet is eaten, and public health issues associated with adopting a Mediterranean diet, especially in the context of more northerly countries.

Written by nutritional biochemist Richard Hoffman and a past President of the French Nutrition Society, Mariette Gerber, who between them have many years experience in this area, this exciting and highly topical boook is an essential purchase for all nutritionists and dietitians worldwide. Libraries in all universities where nutrition, dietetics and food science and technology are studied and taught should have copies of this excellent book on their shelves.

Contenu
Preface xi 1 Overview 1

1.1 Development of the MedDiet 1

1.1.1 A brief history of the MedDiet 2

1.1.2 The traditional MedDiet and present day MedDiets 2

1.1.3 International differences 6

1.1.4 National representations of the MedDiet 7

1.1.5 Sources of information for the general public 13

1.2 Lifestyle factors 13

1.2.1 Meal patterns 14

1.2.2 Siestas 16

1.2.3 Physical activity 16

1.2.4 Sunshine 16

1.3 Health benefits 16

1.3.1 Mediterranean dietary patterns 17

1.3.2 Endorsements 19

1.4 The MedDiet, past, present and future 19

1.4.1 Current trends 19

1.4.2 The Greek experience 23

1.4.3 Not all bad news 24

1.4.4 Future prospects 25

References 25

SECTION 1: CONSTITUENTS.

2 Constituents and Physiological Effects of Mediterranean Plant Foods 31

2.1 Introduction 31

2.2 Carbohydrates 32

2.2.1 Glycaemic index 32

2.2.2 Honey 34

2.2.3 Physiological effects of carbohydrates 35

2.2.4 Fibre 36

2.3 Fats 38

2.4 Organic acids 39

2.5 Minerals 40

2.6 Vitamins 40

2.6.1 Water soluble vitamins 40

2.6.2 Fat soluble vitamins 41

2.7 Phytochemicals 44

2.7.1 Classes of phytochemicals 46

2.7.2 Sensory properties of phytochemicals 46

2.7.3 Phenolics 50

2.7.4 Terpenes 56

2.7.5 Sulphur-containing compounds 62

2.7.6 Polyacetylenes 62

2.7.7 Nitrogen-containing compounds 63

2.8 Mediterranean plants as medicines 63

References 64

3 Influences of the Supply Chain on the Composition of Mediterranean Plant Foods 67

3.1 Significance of the supply chain 67

3.2 Growth conditions 68

3.2.1 A brief overview of plant metabolism 68

3.2.2 Soil 70

3.2.3 Sun 71

3.2.4 Water 71

3.2.5 Other environmental factors 71

3.3 Plant cultivar 72

3.4 Food retailers and food processing 74

3.4.1 Anatomical distribution of nutrients 74

3.4.2 Freshness 75

References 76

4 Influences of Food Preparation and Bioavailability on Nutritional Value 77

4.1 Introduction 77

4.2 Food preparation 78

4.2.1 Chopping 78

4.2.2 Cooking 79

4.3 Nutrient bioavailability 82

4.3.1 Pharmacokinetics of phytochemicals 82

4.3.2 Liberation 83

4.3.3 Absorption 83

4.3.4 Distribution 86

4.3.5 Metabolism 87

4.3.6 Excretion 90

4.3.7 Inter-individual variations in phytochemical pharmacokinetics 90

References 92

5 Guide to the Composition of Mediterranean Plant Foods 94

5.1 Types of plant foods consumed as part of a MedDiet 95

5.1.1 Consumption 95

5.1.2 Diversity of consumption 95

5.2 Vegetables 96

5.2.1 Green leafy vegetables 96

5.2.2 Other green vegetables 102

5.2.3 Root vegetables 103

5.2.4 Alliums 104

5.2.5 Solanaceous vegetables 107

5.2.6 Legumes 109

5.3 Wheat products 112

5.4 Fruits 114

5.4.1 Citrus fruits 114

5.4.2 Apples and related fruits 118

5.4.3 Stone fruits 120

5.4.4 Grapes 121

5.4.5 Other berries 122

5.4.6 Pomegranates 122

5.4.7 Figs 123

5.4.8 Dates 123

5.4.9 Olives 123

5…