Mediterranean diets: historical and research overview

• Published in: The American journal of clinical nutrition Vol. 61; no. 6; pp. 1313S - 1320S
• Main Author: Nestle, M
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.06.1995; American Society for Clinical Nutrition, Inc
• Subjects: ACEITE DE OLIVA; ADAPTACION; ADAPTATION; ADMINISTRACION; ADMINISTRATION; ALIMENTOS; CONSOMMATION ALIMENTAIRE; CONSUMO DE ALIMENTOS; CORPS GRAS; Diet; Diet - history; diet study techniques; DIETA; dietary fat; Egypt; ENCUESTAS; energy intake; ENQUETE; EPIDEMIOLOGIA; epidemiological studies; EPIDEMIOLOGIE; Europe; food choices; food consumption; food intake; foods; government agencies; GRASAS; guidelines; health promotion; HISTOIRE; HISTORIA; History; History, 20th Century; History, Ancient; HUILE D'OLIVE; Humans; INGESTION DE ALIMENTOS; INGESTION DE NUTRIENTES; INGESTION DE SUBSTANCES NUTRITIVES; INVESTIGACION; Mediterranean region; NUTRICION HUMANA; Nutrition; NUTRITION HUMAINE; nutrition information; Nutrition Policy; nutrition research; olive oil; PAISES MEDITERRANEOS; PAUTAS ALIMENTARIAS; PAYS MEDITERRANEENS; PREFERENCE ALIMENTAIRE; PREFERENCIAS ALIMENTARIAS; PRISE ALIMENTAIRE (HOMME); PRODUIT ALIMENTAIRE; RECHERCHE; REGIME ALIMENTAIRE; SALUD; SANTE; SCHEMA ALIMENTAIRE; SERVICE DE SANTE PUBLIQUE; SERVICIOS DE SALUD; TENDANCE; TENDENCIAS; United States; vegetarian diet; VEGETARIANOS; VEGETARIEN; ZONA MEDITERRANEA; ZONE MEDITERRANEENNE; United States; Europe; Egypt; Mediterranean Area; Mediterranean region
• ISSN: 0002-9165; 1938-3207
• DOI: 10.1093/ajcn/61.6.1313S

Diets consumed by Mediterranean populations have been a subject of interest since antiquity, with more recent investigations focused on their evident health benefits. The work of Ancel Keys in the 1950s established the largely plant-based Mediterranean diet as the original prototype for current dietary guidelines in the United States and elsewhere. As a cultural model for dietary improvement, the Mediterranean diet can be recommended for both its health benefits and its palatability. Given worldwide trends toward dietary uniformity, classic Mediterranean diets may be becoming endangered species, and much basic and applied research is needed to define the ways in which such traditional and healthful dietary patterns can be preserved and promoted.