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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)
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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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Citations
... 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. ...
Non-communicable diseases (NCDs) lead to a dramatic burden on morbidity and mortality worldwide. Diet is a modifiable risk factor for NCDs, with Mediterranean Diet (MD) being one of the most effective dietary strategies to reduce diabetes, cardiovascular diseases, and cancer. Nevertheless, MD transferability to non-Mediterranean is challenging and requires a shared path between the scientific community and stakeholders. Therefore, the UNESCO Chair on Health Education and Sustainable Development is fostering a research project—“Planeterranea”—aiming to identify a healthy dietary pattern based on food products available in the different areas of the world with the nutritional properties of MD. This review aimed to collect information about eating habits and native crops in 5 macro-areas (North America, Latin America, Africa, Asia, and Australia). The information was used to develop specific “nutritional pyramids” based on the foods available in the macro-areas presenting the same nutritional properties and health benefits of MD.
... 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). ...
... Food transport is no longer a factor, but regional production continues to dictate, to some extent, the local cuisine. In parallel, food consumption patterns have changed during the last 50 years in most regions, including Crete [31], with adaptation to Westernized dietary patterns, leading to a poor MedDi quality index [32][33][34]. The cardinal feature of a Mediterranean-type diet, olive oil, however, still serves as the principal source of dietary fat in Crete, as in many Mediterranean regions, providing the precious monounsaturated fatty acids (MUFAs) and polyphenols [35,36]. ...
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... health benefits and the low environmental impact of the MD, current surveys show a decline in its adherence in Northern, Southern and Eastern Mediterranean countries, because of multifactorial influences -lifestyle changes, globalization of food markets and economic and sociocultural factors (Alexandratos, 2006;Belahsen and Rguibi, 2006;Garcia-Closas et al., 2006;Da Silva et al., 2009;Vareiro et al., 2009;León-Muñoz et al., 2012;Roccaldo et al., 2014;Bonaccio et al., 2014). During several recent international seminars, four main thematic areas of sustainability have been identified: (i) nutrition, health and lifestyle; (ii) environment including agribiodiversity; (iii) economy; and (iv) society and culture (FAO/CIHEAM, 2012). ...
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). ...
The present study tries to assess the nutritional status and dietary behaviours in a group of undergraduate students in order to characterize their food habits and assess the quality of their diet. A cross-sectional study was conducted with 220 undergraduate university students (110 male and 110 female) aged between 19 and 24 years from the Food Department of Saad Dahlab Blida 1 University (Algeria). The data collection and nutritional evaluation were carried out using DIAL nutritional software. Male participants had significantly (P < 0.005) higher body mass index (BMI) when compared to females. Significantly higher percentages of female students (P < 0.005) had tried a low-fat diet (P = 0.0075) and a low-carbohydrate diet (P < 0.005). The prevalence of overweight was higher among males compared to females. In contrast, a greater percentage of underweight students were observed in the group of female subjects. Related to micronutrient intake, a significant difference by sex was observed for vitamin A, C, folic acid, iron, calcium, and sodium intakes. However, females consumed more food containing vitamins C and A, whereas males’ intake of calcium, sodium, folic acid, and iron was higher than the corresponding values observed in females. To conclude, these students reported a diet characterized by a high variety of cereal products and a moderate amount of vegetables, milk and dairy products, meat, fish and eggs, dietary fats and beverages, whereas the consumption of fruits was highly infrequent.
... The comparison between the current diet of participants with the one dating approximately 70 years before the interview (within the limits of a memory-reconstructed diet) [51], highlighted changes in part similar to those documented in other Mediterranean regions [52]. More specifically, an increased energy intake from meat and, to a lesser extent, fish, although sea food consumption remained lower than in the villages closest to the sea. ...
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... The main difference is that the consumption of red meat and meat products is considerably lower in the intervention study. According to Garcia-Closas et al. [41], in Spain, during the 1990s, consumption of meat products was about 200 g/day, a value that is similar to that declared by participants in the observational study. In 2011, the consumption of meat and meat products was 145 g/day and that of red meat was 53.4 g/day [42]. ...
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... But despite the well documented health and environmental benefits of the Mediterranean diet, current data are showing a decline in adherence in Northern, Southern and Eastern Mediterranean countries (IOTF, 2005;Garcia-Closas et al, 2006;Belahsen and Rguibi, 2006;da Silva et al, 2009;Vareiro et al, 2009;León-Muňoz et al, 2012). ...
... According to WHO, overweight and obesity rates in Mediterranean countries continue to rise. Currently reported rates for overweight and obesity are as follows: 54. 4 Recent surveys are pointing out that many countries in the Mediterranean area are drifting away from the Mediterranean diet healthy pattern and current Mediterranean food consumption patterns show a decline in their adherence to Mediterranean diet (IOTF, 2005;Garcia-Closas et al, 2006;Belahsen and Rguibi, 2006;da Silva et al, 2009;Vareiro et al, 2009;León-Muñoz et al, 2012). In the decline of the adherence to the MD, there are two major concerns: an increase in the consumption of lipids (e.g. ...
... As social and economic factors strongly contribute to unhealthy diets and poor nutrition, population-wide strategies, policies and targeted interventions are required by governments [2]. In particular, beneficial effects of the Mediterranean diet have been reported [13,14]. The Mediterranean diet refers to a collection of eating habits traditionally followed by people in the countries bordering the Mediterranean Sea. ...
... The Mediterranean diet refers to a collection of eating habits traditionally followed by people in the countries bordering the Mediterranean Sea. Mediterranean diet typically consists of high consumption of fruits and vegetables, legumes and complex carbohydrates (whole grains), a moderate consumption of fish, low consumption of red meat, olive oil as the main source of fat, low-to-moderate consumption of red wine, and low-to-moderate consumption of milk and dairy products [13,14]. ...
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