It is well known that the adoption of the Mediterranean diet (MD) can reduce the risk of some diseases, such as cardiovascular ones, thanks to its distinctive nutrients intake that includes carbohydrates at low glycemic index, large amount of dietary fiber, and unsaturated fatty acids, as well as antioxidants and antiinflammatory compounds. At the same time, the MD can be considered much more than a simple “diet” since it can be considered as a dynamic lifestyle with all its diversity, which translates in “several” diets, just as there are several traditional cuisines in the Mediterranean Basin. The MD also represents an important legacy that should be safeguarded not only for its health effects but also for the importance as a cultural heritage. This chapter aims to describe history and background of the MD, its nutritional traits and effects on human health as well as its link with sustainability and agrobiodiversity through culinary examples of the several Mediterranean regions. By combining agrobiodiversity and innovations in both gastronomy and agri-food sector, it can aspire to a “next generation” of food products that promote the MD by linking sustainability and high-quality production. Finally, it is possible to hypothesize a “culinary fusion” of both traditions and ingredients coming from different Mediterranean regions.
The Mediterranean diet between traditional foods and human health through culinary examples
Renna M.;Montesano F;
2020-01-01
Abstract
It is well known that the adoption of the Mediterranean diet (MD) can reduce the risk of some diseases, such as cardiovascular ones, thanks to its distinctive nutrients intake that includes carbohydrates at low glycemic index, large amount of dietary fiber, and unsaturated fatty acids, as well as antioxidants and antiinflammatory compounds. At the same time, the MD can be considered much more than a simple “diet” since it can be considered as a dynamic lifestyle with all its diversity, which translates in “several” diets, just as there are several traditional cuisines in the Mediterranean Basin. The MD also represents an important legacy that should be safeguarded not only for its health effects but also for the importance as a cultural heritage. This chapter aims to describe history and background of the MD, its nutritional traits and effects on human health as well as its link with sustainability and agrobiodiversity through culinary examples of the several Mediterranean regions. By combining agrobiodiversity and innovations in both gastronomy and agri-food sector, it can aspire to a “next generation” of food products that promote the MD by linking sustainability and high-quality production. Finally, it is possible to hypothesize a “culinary fusion” of both traditions and ingredients coming from different Mediterranean regions.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
