Essays

Translating the Mediterranean diet: from chemistry to kitchen

JENNIFER PARISH ; University of Zagreb, School of Medicine, Šalata 3, 10000 Zagreb, Croatia
MIHAELA PERIĆ orcid.org/0000-0002-1904-2193 ; University of Zagreb, School of Medicine, Center for Translational and Clinical Research, Šalata 2, 10000 Zagreb, Croatia
HANA ČIPČIĆ PALJETAK ; University of Zagreb, School of Medicine, Center for Translational and Clinical Research, Šalata 2, 10000 Zagreb, Croatia
MARIO MATIJAŠIĆ ; University of Zagreb, School of Medicine, Center for Translational and Clinical Research, Šalata 2, 10000 Zagreb, Croatia
DONATELLA VERBANAC orcid.org/0000-0002-9106-1604 ; University of Zagreb, School of Medicine, Center for Translational and Clinical Research, Šalata 2, 10000 Zagreb, Croatia

Abstract

The Mediterranean diet has been an area of popular and scientific intrigue for more than 30 years. Research has focused on both whole-diet compliance as well as individual component effects and many questions remain open as to the full spectrum of effects from this olive oil rich eating pattern. This paper summarizes key findings related to the Mediterranean diet including the health effects of olive oil as one tool in a whole-organism approach to modifying risk factors for cardiovascular disease, cancer, metabolic and other chronic illnesses. Suggestions for the utilization of these findings are summarized in a new »Holistic Food Pyramid«, optimized according
to the basic principles of the Mediterranean diet and overall metabolic
needs.

Keywords

Hrčak ID:

74135

URI

https://hrcak.srce.hr/74135

Publication date:

31.10.2011.

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