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Meat supply in selected Mediterranean countries (European, African and Asian) from 1961 to 2001 ( source: Food and Agriculture Organization food balance sheets)
Source publication
To describe geographical differences and time trends in the supply of the most important food components of the traditional Mediterranean diet.
Food supply data collected from national food balance sheets for the period 1961-2001.
Selected Mediterranean countries: Spain, Italy, France, Greece, Algeria, Morocco, Tunisia and Turkey.
Differences of al...
Context in source publication
Context 1
... countries, where red meat availability remained steadily low whereas poultry experienced a 2.5- to five-fold increase ( Fig. 8). During the 1960s, the percentage of energy from animal products (data not shown) was relatively low in African and Asiatic Mediterranean countries (7 –16%) and in European Mediterranean ones (13 –18%), except France ( . 30%). However, an almost two-fold increase was observed in Greece, Italy and Spain (22–27%) by 2001. In France, 37% of energy came from animal products in the 1990s. Overall, FBS data show that food availability in the Mediterranean area was quite heterogeneous, and experienced important changes from 1961 to 2001. Between-country differences are and were present, probably linked to differences in natural and economic resources, as well as inherited cultural and religious traditions. In 1993, the ‘traditional healthy Mediterranean diet pyramid’ was proposed as a cultural model for a healthy diet, based on the dietary pattern found in Crete, much of the rest of Greece and southern Italy during the 1960s 16 . Cereals and starchy roots were the base of this pyramid. However, figures based on FBS data show that, at this time, cereals were the base of food supply only in countries of the African and Asiatic Mediterranean area and not in those of the European Mediterranean area. High fruit and vegetable intakes are also characteristic of the defined traditional Mediterranean diet. Favourable increasing trends were observed during the period 1961 – 2001, except for vegetable supply in Spain and ...
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... However, similar to Morocco, Ital, and Spain have seen a rise in the consumption of ultra-processed foods, sugary snacks, and convenience meals, particularly in urban areas. In Italy, younger generations are increasingly favoring fast food and packaged snacks, contributing to rising obesity rates and other health concerns [85][86][87]. Spain, too, witnessed a decline in the consumption of legumes and fresh produce, with a corresponding increase in meats, dairy, and processed foods [88,89]. ...
... Greece has largely preserved its traditional diet, particularly in rural areas, despite economic difficulties impacting food accessibility. The Greek diet emphasizes olive oil, vegetables, legumes, and fish, although urban centers are seeing increased meat and processed food consumption [86,[90][91][92]. Turkey, with its diverse culinary heritage, continues to feature a traditional diet such as "meze" (small plates of various appetizers), kebabs, and vegetable-based stews despite the growing presence of Western fast food. ...
... Turkey, with its diverse culinary heritage, continues to feature a traditional diet such as "meze" (small plates of various appetizers), kebabs, and vegetable-based stews despite the growing presence of Western fast food. The strong cultural attachment to these foods has helped resist a complete transition towards processed foods [86,93]. ...
Morocco, a culturally diverse nation, presents a culinary tapestry influenced by regional variations, geography, and historical heritage. The Mediterranean diet, rooted in Morocco's culinary heritage, emphasizes the consumption of high-quality fresh produce, unsaturated fats, and whole grains while promoting social interactions. This literature review analyzed Moroccan dietary patterns and their adherence to the Mediterranean Diet (MD), incorporating societal changes and COVID-19 impacts. Data from various sources, including scientific databases and gray literature, were collected and analyzed to identify trends and factors influencing dietary habits in Morocco. Societal changes, the influences of globalization, and recent changes influenced by the COVID-19 pandemic have highlighted the evolution of consciousness toward health-conscious consumption by favoring local, organic, and rich-nutrient products. Moroccans demonstrate remarkable resilience in preserving their culinary traditions and adherence to the Mediterranean diet principles. Despite the challenges posed by demographic changes and economic developments, the Moroccan diet remains resilient and consistent, reflecting a harmonious blend of tradition, nutrition, and cultural identity. Government initiatives to promote healthy eating align with the principles of the Mediterranean diet, striving to integrate nutritional considerations into broader development strategies. This review aims to provide valuable insights for various stakeholders in Morocco and similar regions, contributing to a better understanding of dietary habits and promoting sustainable food systems.
... Despite these well-known benefits (for health and the environment), paradoxically, adherence to the MD (AMD) has been gradually decreasing within its native region [12,[14][15][16][17]. ...
... For the students in this category, the research team interpreted that they self-perceived greater AMD than that associated with their actual dietary behavior. For the overestimation category, three subcategories were established: low (difference from 1 to 5); moderate (difference of 6-10), and high (difference of [11][12][13][14][15]. No differences greater than 15 were observed in the present study. ...
Background/Objectives: The Mediterranean diet (MD) is one of the most studied dietary patterns to date and is associated with multiple benefits for health and sustainability. However, paradoxically, adherence to the MD (AMD) has been gradually decreasing in native regions. It is necessary to identify the factors that influence AMD to reverse this trend and to mitigate the negative outcomes (for health and the environment) associated with westernized diets. The objective of this study was to assess how self-perception of dietary behavior influences AMD. Methods: During the 28-day repeated measurement cross-sectional study, participants’ dietary information was obtained from an initial form which established the self-perception of dietary behavior and the e12HR application to establish actual food consumption by individuals. Using the dietary information from both sources, the AMD index was calculated (specifically, the Mediterranean diet Serving Score (MDSS) index). Two categories of self-perception of dietary behavior were defined: Normal/underestimation: difference (MDSS index from initial form—MDSS index from e12HR application) ≤0; and Overestimation: difference >0 (with three subcategories: low (difference = 1–5), moderate (difference = 6–10), high (difference = 11–15)). Results: 139 (111, women; 28, men) Spanish university students were studied, with 98.6% (99.1%, women; 96.4%, men) falling into the overestimation category (they overestimated their dietary behavior); these students had significantly lower MDSS indexes, mean = 6.7, than students in the normal/underestimation category, mean = 12.0. Within the overestimation category, there were significant differences in the MDSS index: low (mean = 8.1), moderate (mean = 6.7), and high (mean = 4.9) subcategories and also differences that were significant in women but not in men. Conclusions: Overestimation of dietary behavior could be associated with lower AMD in all Spanish university students and women.
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... The paid price [45,46,65,66] Physical state Physical state of fish (e.g., fresh, frozen, defrosted) [67] Sustainable fishing Sustainable fishing respects the laws against overexploitation. [41,68,69] ...
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... Firstly adherence to a MedDiet has been more common in Southern and European Mediterranean compared to non-Mediterranean countries for a number of years, and although adherence scores are decreasing in Mediterranean countries, they do, on average, remain higher than other countries (Vilarnau et al., 2019). Despite ongoing changes to the food supply common to European Mediterranean countries, resulting in increases in meat and dairy (Garcia-Closas et al., 2007), it may be that the core items remaining, such as olive oil, confer the most benefit to brain health (Khalatbary, 2013;Millman et al., 2021). ...
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Methods: Our study explored cross-sectional and longitudinal associations between MedDiet and cognition in the pan-European EPAD LCS, comparing those living within and outside of the Mediterranean region (as classified by European Union biogeographical definitions). After deriving MEDAS scores to quantify adherence to the MedDiet, we used linear regression and linear mixed effects models to test for associations between the MEDAS score and cognitive function measured by the Four Mountains Test (FMT) and the Repeatable Battery for the Assessment of Neuropsychological Status (RBANS). We additionally calculated MEDAS continuous and PYRAMID scores to provide alternative measures of MedDiet adherence.
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... Overall, these dietary changes consist of a shift from the consumption of natural foods with marginal handling-mainly fruit, vegetables, and legumesto highly processed foods (refined carbohydrates, SFA and trans fats, added sugars, salt, and food additives). Notably, this phenomenon occurred also in African Mediterranean countries (Egypt, Libya, Tunisia, Algeria, and Morocco) (84). Unfortunately, to the best of our knowledge, no clear information on the actual nutritional habits of African populations is available so far. ...
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... Lo que se traduce en una ingesta elevada de grasas poliinsaturadas y saturadas (Del Pozo S, Ávila JM, Cuadrado C, Ruiz E, Moreiras O 2012).Otros factores que influyen en el seguimiento de una dieta mediterránea clásica son el nivel sociocultural y el poder adquisitivo de los individuos. Siendo mayor entre la población que vive en zonas rurales respecto a la que vive en centros urbanos(Garcia-Closas, Berenguer, and González 2006;Tessier and Gerber 2005). ...
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Sustainable diets are those diets with low environmental impacts that contribute to food and nutrition security and to healthy lives for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable, are nutritionally adequate, safe, and healthy, and optimize natural and human resources. (FAO, 2010).
This book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture and environmental sector issues to comprehensively explore the topic of sustainable diets.
The team of international authors informs readers with arguments, challenges, perspectives, policies, actions and solutions on global topics that must be properly understood in order to be effectively addressed. They position issues of sustainable diets as central to the Earth’s future. Presenting the latest findings, they:
• Explore the transition to sustainable diets within the context of sustainable food systems, addressing the right to food, and linking food security and nutrition to sustainability.
• Convey the urgency of coordinated action, and consider how to engage multiple sectors in dialogue and joint research to tackle the pressing problems that have taken us to the edge, and beyond, of the planet’s limits to growth.
• Review tools, methods and indicators for assessing sustainable diets.
• Describe lessons learned from case studies on both traditional food systems and current dietary challenges.
As an affiliated project of the One Planet Sustainable Food Systems Programme, this book provides a way forward for achieving global and local targets, including the Sustainable Development Goals and the United Nations Decade of Action on Nutrition commitments. This resource is essential reading for scientists, practitioners, and students in the fields of nutrition science, food science, environmental sciences, agricultural sciences, development studies, food studies, public health and food policy
... In the recent decades, most of these populations have rapidly changed this ancient lifestyle towards more globalized behaviours -particularly young people (Garcia-Closas et al., 2006). This new lifestyle involves several risks for health, especially increased prevalence of obesity and non-communicable chronic diseases associated with obesity and diet (Schmidhuber & Traill, 2006). ...
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