Mediterranean diet

The Mediterranean diet is a dietary concept that was first proposed in 1975 by American biologist Ancel Keys and chemist Margaret Keys. It is inspired by the eating habits and traditional foods of Greece, Italy and the Mediterranean coasts of France and Spain, as observed in the late 1950s to early 1960s. It is distinct from both Mediterranean cuisine, which encompasses the diverse culinary traditions of Mediterranean countries, and from the Atlantic diet of northwestern Spain and Portugal, albeit with some shared characteristics. The Mediterranean diet is the most well-known and researched dietary pattern in the world. While based on a specific time and place, the "Mediterranean diet" generically describes an eating pattern that has been refined based on the results of multiple scientific studies. It emphasizes plant-based foods, particularly unprocessed cereals, legumes, vegetables, and fruits; moderate consumption of fish and dairy products (mostly cheese and yogurt); and low amounts of red meat, refined grains, and sugar. Alcohol intake is limited to wine (typically the red variety) consumed in low to moderate amounts, usually with meals. Olive oil is the principal source of fat and has been studied as a potential health factor for reducing all-cause mortality and the risk of chronic diseases. The Mediterranean diet is associated with a reduction in all-cause mortality in observational studies. A 2017 review provided evidence that the Mediterranean diet lowers the risk of heart disease and early death; it may also help with weight loss in obese people. The Mediterranean diet is one of three healthy diets recommended in the 2015–2020 Dietary Guidelines for Americans, along with the DASH diet and vegetarian diet. It is also recognized by the World Health Organization as a healthy eating pattern. Mediterranean cuisine and its associated traditions and practices were recognized as an Intangible Cultural Heritage of...