What is the traditional Mediterranean diet?

Radd‐Vagenas, Sue; Kouris-Blazos, Antigone; Singh, Mini; Flood, Victoria

doi:10.1016/j.jnim.2015.12.320

Cited by 4 publications

(4 citation statements)

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“…It has been shown that food components, certain nutrients and the pattern of the diet lowers the risk of several diseases such as diabetes, certain cancers, obesity, respiratory disorders, mental health and cognitive decline, bone diseases (osteoarthritis), healthy aging and quality of life among more others [16]. It has been concluded from studying the mechanism responsible for lowering these risks that food combinations, food nutrients, presence of nonnutritive substances, lifestyles habits and the cooking techniques all together make the Mediterranean dietary pattern into a tool that can not only prevent but can also be used as a way of treatment for these medical ailments [17][18][19][20]. As part of the essential dietary fat, consumption of extra virgin olive oil is the main feature of Mediterranean diet.…”

Section: Mediterranean Diet and Cardiovascular Diseasesmentioning

confidence: 99%

The Impact of Olive Oil and Mediterranean Diet on the Prevention of Cardiovascular Diseases

Akram¹,

Ansari²,

Akhter³

et al. 2022

Olive Oil - New Perspectives and Applications

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The Mediterranean diet has a lot of health benefits but especially because it lowers the incidence of cardiovascular diseases. It has been shown that food components, certain nutrients and the pattern of the diet lowers the risk of several diseases such as diabetes, certain cancers, obesity, respiratory disorders, mental health and cognitive decline, bone diseases (osteoarthritis), healthy aging and quality of life among more others. It has been concluded from studying the mechanism responsible for lowering these risks that food combinations, food nutrients, presence of non-nutritive substances, lifestyles habits and the cooking techniques all together make the Mediterranean dietary pattern into a tool that can not only prevent but can also be used as a way of treatment for these medical ailments. As part of the essential dietary fat, consumption of extra virgin olive oil is the main feature of Mediterranean diet. Olive oil is noted to have anti-bacterial characteristics, involved in improving the endothelial function in young females, and is hypothesized to have epigenetic effects interplay offering protection from cancers due to the presence of beneficial monounsaturated fats. The presence of antioxidants contributes to the inflammation protecting properties of the olive oil. Olive oil has high quantities of antioxidants and offers numerous benefits for cardiovascular health, such as protection of LDL from oxidation and lowering of the high blood pressure as well as offers protection from diabetes mellitus. The Mediterranean diet and the Olive oil consumption also have a fundamental impact in secondary prevention, such as in patients with atrial fibrillation that underwent catheter ablation.

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Section: Mediterranean Diet and Cardiovascular Diseasesmentioning

confidence: 99%

The Impact of Olive Oil and Mediterranean Diet on the Prevention of Cardiovascular Diseases

Akram¹,

Ansari²,

Akhter³

et al. 2022

Olive Oil - New Perspectives and Applications

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“…Pre-arthroplasty weight loss with dietitian-led weight-loss programs has clinical benefits (Gandler et al, 2016;Liljensøe et al, 2021), however, a systematic review found insufficient evidence to inform the optimal diet for pre-arthroplasty weight loss (Lui et al, 2015). The Mediterranean Diet, known for promoting lowinflammatory foods (Radd-Vagenas et al, 2017), may reduce inflammation (a feature of obesity and osteoarthritis) and may facilitate pre-arthroplasty weight loss defined as ≥5% body weight (Ge et al, 2020). A recent systematic review concluded that the lowinflammatory diet was associated with improved inflammatory biomarkers and greater weight loss compared to usual diets at 2-4 months (Genel et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Optimising body weight in people with obesity prior to knee or hip arthroplasty: A feasibility study utilising a dietitian‐led low inflammatory diet

Genel,

Pavlovic,

Gao

et al. 2024

Musculoskeletal Care

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BackgroundWeight loss is recommended for people with obesity prior to undergoing total knee or hip arthroplasty. This study aimed to determine the feasibility of implementing a dietitian‐led low‐inflammatory weight‐loss diet for people with obesity awaiting arthroplasty. Secondary aims were to report weight change, patient‐reported outcomes, diet compliance, surgery deferment and diet acceptability.MethodsEligible participants were enrolled across two sequential periods; Usual Care (UC) was recruited, followed by an intervention period with a dietitian‐led weight‐loss programme (DT). Assessments occurred at baseline, 6‐month and pre‐surgery (11–12 months from baseline). Predefined diet feasibility outcomes included: (i) recruitment rate ≥60%, (ii) ≥60% of DT group reporting ≥10% improved compliance with low‐inflammatory diet by pre‐surgery, (iii) all DT participants attending ≥60% of dietitian consultations, (iv) proportion of DT group losing ≥5% weight double that of UC by pre‐surgery.ResultsNinety‐seven people participated (UC, n = 47, DT, n = 50). Baseline variables were similar between groups. None of the diet feasibility criteria were fulfilled: 52% of eligible people consented; 57% of DT group improved diet compliance; 72% of DT Group attended ≥60% of dietitian appointments; 31.4% of DT group lost ≥5% weight (compared to 20.6% of UC). Compared to UC group at pre‐surgery, DT group demonstrated modest weight loss (−1.7 kg (95%CI ‐3.5,0.2) versus −0.4 kg (−2.5,1.6)), and decreased waist circumference (−4.8 cm (−6.9,‐2.8) versus −2.2 cm (−5.2,0.7)). Three DT participants declined surgery due to improved symptoms.ConclusionUtilisation of a dietitian‐led low‐inflammatory weight‐loss diet was not feasible in this cohort. Suboptimal diet compliance likely explains the modest weight loss results.

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“…The Mediterranean diet is a dietary pattern that is rich in plant foods (e.g., wholegrains and cereals, fruits, vegetables, legumes, nuts, and seeds) with extra virgin olive oil as the primary source of fat, along with moderate intake of fish and seafood, poultry, eggs, dairy, and alcohol in the form of red wine; and low intake of red meat and processed foods high in saturated fat and sugar [ 6 ]. This pattern of eating is high in nutrients and dietary fibre, rich in antioxidant compounds and bioactive elements with anti-inflammatory properties, and is associated with nutritional adequacy in adult populations [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Knowledge, Attitudes, and Behaviours Concerning the Mediterranean Diet Among Older Adults in Australia

Turner¹,

LaMonica²,

Moroney³

et al. 2023

J Community Health

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Despite the growing body of evidence demonstrating the positive health effects of the Mediterranean diet, it is not routinely recommended in practice and adherence is low in the general population in Australia. The knowledge-attitude-behaviour model explains how health behaviours are supported through a process of acquiring knowledge, developing attitudes, and forming behaviours. Evidence has suggested that having a high level of nutrition-related knowledge is associated with more positive attitudes, which is directly linked to positive dietary behaviours. However, reports of knowledge and attitudes towards the Mediterranean diet, and how these directly relate to behaviours in older adults, are lacking. This study explored Mediterranean diet-related knowledge, attitudes, and behaviours among community-dwelling older adults in Australia. Participants were adults aged 55 years and older who completed an online survey that contained three parts: (a) knowledge – Mediterranean Diet Nutrition Knowledge Questionnaire (Med-NKQ); (b) nutrition-related attitudes and behaviours, and barriers and enablers to dietary change; (c) demographics. The sample included 61 adults who ranged in age from 55 to 89 years. The overall knowledge score was 30.5 out of a possible 40 points, with 60.7% classified as having a high level of knowledge. Knowledge was lowest for nutrient content and label reading. Attitudes and behaviours were generally positive and were not associated with level of knowledge. The most common barriers to dietary change were perceived cost and lack of knowledge, and motivational factors. There are a number of key gaps in knowledge that should be addressed through targeted educational programs. Strategies and tools to overcome perceived barriers and improve self-efficacy are needed to facilitate positive dietary behaviours.

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What is the traditional Mediterranean diet?

Cited by 4 publications

References 0 publications

The Impact of Olive Oil and Mediterranean Diet on the Prevention of Cardiovascular Diseases

The Impact of Olive Oil and Mediterranean Diet on the Prevention of Cardiovascular Diseases

Optimising body weight in people with obesity prior to knee or hip arthroplasty: A feasibility study utilising a dietitian‐led low inflammatory diet

Knowledge, Attitudes, and Behaviours Concerning the Mediterranean Diet Among Older Adults in Australia

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