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Jan 2019 DOI 10.14302/issn.2379-7835.ijn-18-2272
López M.T IglesiasCorresponding author
Universidad Francisco de Vitoria, Faculty of Health Sciences, Spain
We discuss different aspects of the Mediterranean diet, including the historical, anthropological and cultural. The different foods that are characteristic of the Mediterranean diet are used to create all kinds of recipes, which are valued in gastronomic terms and are also highly nutritional. Bread, wine and extra virgin olive oil have been symbols of civilisation and prosperity for the peoples of the Mediterranean for thousands of years. The key elements of the Mediterranean diet are variety, moderation and the predominance of vegetables over food sourced from animals. These are complemented by a philosophy of life that values personal relationships, the pursuit of happiness and physical activity. A colourful cuisine has developed around the Mediterranean, which is rich and aromatic and which might be said to live in harmony with nature. The Mediterranean diet is about sharing, enjoying conversation around the table, and relaxing after the meal with a siesta. With the globalisation of food, the chronobiological rhythm of food intake has become skewed, and food industrialisation has led to the homogenisation of eating behaviours. The great chefs of today are artists, bold and dazzlingly creative, masters of harmony and subtlety, arousing hedonistic pleasures with this new form of artistic expression.
Dec 2016 DOI 10.14302/issn.2379-7835.ijn-16-1390
L Serra-MajemCorresponding author
Nutrition Research Group, Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain.
Objectives: To evaluate the efficacy of a weight loss programme and the factors that predict successful adherence of the treatment. Methodology: A retrospective chart review of 500 overweight outpatients (427 women, 73 men), mean age 41.7 years (range: 18–81) and mean BMI of 31.44 kg/m2 (range: 25.09–51.33), treated at an obesity specific clinic. A programme involving a hypocaloric Mediterranean diet was prescribed, along with suggestions for leisure exercise and daily activity. The weekly follow-up continued until the weight loss goal was reached (‘completion’ group) or the patient discontinued the programme (‘dropout’ group). Key Results: Those that completed the programme achieved a mean weight loss of 10.6 kg (12.9% percentage loss of initial body weight) and a mean body fat mass loss of 26.8%. Factors predictive of completion were: gender (males higher completion), previous dietary programmes (predictive of dropout), initial percentage of fat mass (higher percentage, lower completion), age (younger age, lower completion) and hypothyroid disease (predictive of dropout). Conclusions: A hypocaloric Mediterranean diet and moderate exercise could help to reduce body weight and body fat in overweight patients. Treatment completion of self-selected and self-paying patients is low, and appear to be more effective for men, persons with a low percentage of fat mass, older age groups and those who have not made other previous diets.
May 2015 DOI 10.14302/issn.2329-9487.jhc-13-210
A.V MattioliCorresponding author
Department of Life Science, University of Modena and Reggio Emilia, Modena, (Italy)
Background. Adherence to the Mediterranean Diet (MedD) is associated with a reduction of overall mortality and mortality from cardiovascular diseases and cancer. In a previous study we found a relationship between intake of antioxidant vitamins with diet and risk of atrial fibrillation (AF). The present study focuses on gender differences relative to diet and antioxidant intake in patients (pts) with a first detected episode of AF. Methods. A group of 400 pts, 205 men and 195 women, was investigated. A control group of 400 subjects, age and sex matched, was selected and compared. Nutritional parameters were assessed by a self-administered food frequency validated questionnaire (116 items) completed by an interviewer-administered 24 h diet recall. We previously constructed a MedD adherence score based on a prior scoring system developed for the Greek population. Consumption of cereals, vegetables, legumes, fruit, fish, dairy products, cups of espresso coffee, chocolate snacks, soda drinks and wine was investigated. Results. The MedD Score was higher in women compared to men (28.8 + 2.0 vs 20.1 + 2.5; p<0.001) and was higher in healthy subjects compared to patients with AF (27.9 + 5.6 vs 22.3 + 3.1; p<0.001). In pts with AF the estimated intake of total antioxidants was higher in women (19.9 ± 5.6 vs 11.2 ± 7.4 mmol/d; p<0.001), and women had higher intake of antioxidants from fruit and vegetables. Conclusions. Women showed high adherence to the MedD and higher intake of antioxidants from fruit and vegetables compared to AF men. Men had higher intake of antioxidants from coffee. Women that developed AF were older, with lower adherence to the MedD, and were more sedentary.
Apr 2019 DOI 10.14302/issn.2379-7835.ijn-19-2703
J. Johnson JeremyCorresponding author
University of Illinois at Chicago, College of Pharmacy, Department of Pharmacy Practice
The Mediterranean diet has long been known to provide a variety of health benefits including cardiovascular protection, cancer prevention, and lowering gastrointestinal inflammation. Oregano (Origanium vulgare) is an herb prominent in the Mediterranean diet, and has been shown to possess several bioactive properties including anti-oxidant, anti-microbial, anti-inflammatory, and analgesic properties. The anti-oxidant and anti-microbial properties of oregano also make it a strong candidate as a natural food preservative. Because of the recent public concern with synthetic food preservatives, natural alternatives are increasingly being evaluated for effective food preservation. Oregano extract (OE) and essential oil (OEO) are two such agents that have shown promise as natural food preservatives. Additionally, oregano is being evaluated for its positive effect on gastrointestinal health, suggesting an additional benefit of food preservation with oregano. This review will describe in vitro studies related to the anti-microbial and anti-oxidant properties of oregano along with food preservation studies with oregano in various model food matrices. The major phytochemical content reported for OE and OEO will also be outlined to highlight the importance of characterizing the extract that is used, since the extraction process can have a significant effect on the phytochemicals therein. Finally, in vivo studies that investigate the gastrointestinal health benefits of oregano, specifically against inflammation, will be addressed to describe the role of oregano on gastrointestinal health.