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American Journal of Clinical Nutrition, Vol 61, 1338S-1345S, Copyright © 1995 by The American Society for Clinical Nutrition, Inc

REVIEW ARTICLES

Mediterranean diet, Italian-style: prototype of a healthy diet

A Ferro-Luzzi and F Branca
Unit of Human Nutrition, National Institute of Nutrition, Rome, Italy.

Since Keys' first observations in the 1960s, the Mediterranean diet has been under scrutiny by researchers and public health specialists for its health-promoting qualities. Detailed analyses of food surveys carried out in Italy at that time permitted a definition of an Italian- style Mediterranean diet, characterized by low total fat (< 30% of energy), low saturated fat (< 10% of energy), high complex carbohydrates, and high dietary fiber. The importance of the plant components of this dietary pattern became increasingly recognized as a result of advances in the understanding of the pathophysiology of chronic and degenerative diseases. Thus, the Mediterranean diet was found not only to produce favorable effects on blood lipid profiles, but also to protect against oxidative stress and carcinogenesis. However, possible unwanted effects, such as those on micronutrient bioavailability, also must be taken into account. In recent years, despite an increase in consumption of animal foods, the dietary profile of southern Italy has maintained its basic features, and vital statistics still demonstrate a comparative advantage of eating behaviors in Mediterranean countries.


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