Fig 8 - uploaded by Antoni Berenguer Llergo
Content may be subject to copyright.
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 ...
Similar publications
To study the association between adherence to several a priori-defined healthy food patterns and the risk of hypertension.
Prospective, multipurpose, dynamic cohort study (recruitment permanently open). We followed up 10 800 men and women (all of them university graduates), who were initially free of hypertension, for a variable period (range 2-6 y...
Choline and betaine are linked to phospholipid and one-carbon metabolism. Blood concentrations or dietary intake of these quaternary amines have been related to the risk of chronic diseases, including cardiovascular disease and the metabolic syndrome.
We aimed to determine dietary predictors of plasma choline and betaine among middle-aged and elder...
The use of local Mediterranean food plants is at the brink of disappearance. Even though there is relatively abundant information on inventories of wild edible taxa, there is also a crucial need to understand how these plants are consumed and when and how these consumption phenomena change over time and place around the Mediterranean. Additionally,...
To assess the association between a first acute myocardial infarction and the consumption of fibre and fruit.
Hospital-based case-control study with incident cases. A validated semi-quantitative food frequency questionnaire (136 items) was used to assess food intake.
Three third-level university hospitals in Pamplona (Spain).
Cases were subjects ag...
Citations
... 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.
... Likewise, Spanish people scored higher for fish species, farmed fish, and cleaned/filleted features compared to Italians. Results yielded a lower importance for intrinsic characteristics by Spanish consumers that may be attributable to their higher familiarity with the product [67]. ...
... 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] ...
Consumers’ involvement in the development of new goods and services is growing, and thus understanding food motives is crucial for various fisheries stakeholders to manage fish value chains. In addition, traceability is becoming more prominent in guiding consumers’ behaviour. Yet, the latter can be considered a source of confusion, as the multiplicity of certifications and labelling systems can be overwhelming. A national web-based survey was conducted on a representative sample of Italian and Spanish consumers. From the literature, a set of 13 attributes was chosen to identify the most important factors guiding consumers’ choice, and various groups in each population were identified using hierarchical cluster analysis. Our findings provide valuable insights for fish value chain stakeholders, enabling them to optimize fisheries supply chains, educate consumers about diverse fish species, and promote more sustainable decision-making.
... In a way similar to the case of salt intake reduction, and in spite of the universal recognition of the benefits of plant-based diets such as the Mediterranean diet, the degree of adhesion to this model is still low, as documented by a recent survey of the CREA-Research Centre for Food and Nutrition in Rome, Italy [79]. Indeed, ecological studies in countries of the Mediterranean area indicated a shift in dietary patterns from the 1960s to the 2000s, especially in terms of an increase in animal protein and fat intake and a reduction in fresh plant-based foods [80,81]. This scenario is also supported by the cost of healthy foods (e.g., fresh fruit and vegetables), which may be definitely more expensive compared with processed and ultra-processed foods typical of Western dietary patterns [82]; indeed, a greater prevalence of a lower socioeconomic conditions is associated with a more energy-dense low-quality diet [83]. ...
The dietary restriction of salt intake and the adhesion to Mediterranean dietary patterns are among the most recommended lifestyle modifications for the prevention of cardiovascular diseases. A large amount of evidence supports these recommendations; indeed, several studies show that a higher adherence to Mediterranean dietary patterns is associated with a reduced risk of cardiovascular disease. Likewise, findings from observational and clinical studies suggest a causal role of excess salt intake in blood pressure increase, cardiovascular organ damage, and the incidence of cardiovascular diseases. In this context, it is also conceivable that the beneficial effects of these two dietary patterns overlap because Mediterranean dietary patterns are typically characterized by a large consumption of plant-based foods with low sodium content. However, there is little data on this issue, and heterogeneous results are available on the relationship between adherence to salt restriction and to Mediterranean dietary patterns. Thus, this short review focuses on the epidemiological and clinical evidence of the relationship between the adherence to Mediterranean dietary patterns and dietary salt restriction in the context of cardiovascular risk.
... 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). ...
Background: Adherence to the Mediterranean diet (MedDiet), a primarily plant-based eating pattern, has been associated with lower dementia incidence. Much of the research has focused on Alzheimer’s disease (AD) dementia and mild cognitive impairment (MCI), with less research looking at the preclinical symptomatically silent stages that pre-empt MCI and AD dementia. Although there is evidence from studies conducted globally, no studies have compared the effects of the MedDiet within and outside of the Mediterranean region in one cohort.
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.
Results: We included 1826 participants, mean age 65.69 (±7.42) years, majority female (56.2%) with family history (65.8%) and minority APOEε4 carriers (38.9%). Higher MEDAS scores were associated with better performance on the FMT both cross-sectionally ( n = 1,144, ß: −0.11, SE: 0.04, p = 0.007) and longitudinally (slope: 0.10, 95% CI: 0.04–0.17, p : 0.002). The effect was marginally greater in the Mediterranean region in the cross-sectional analysis, with a stronger effect emerging longitudinally. In exploratory analyses, the association between MEDAS and FMT scores was only seen in female participants. A sensitivity analysis excluding Toulouse and Perugia, as cities near, but not within, the biogeographical region, found significant associations between higher MEDAS and MEDAS continuous scores, and a number of RBANS total and index scores.
Conclusion: MedDiet adherence is associated with better FMT scores, with effects seen most strongly in the Mediterranean region from longitudinal data. Our sensitivity analysis suggested a more global cognitive benefit of MedDiet adherence. This study highlights the need to further explore for whom and for what brain health outcomes the MedDiet confers benefit. This evidence would identify a window of opportunity in the life-course to maximise the benefit and better inform public health campaigns and patient-level interventions.
... 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]. ...
We are currently riding the second wave of the allergy epidemic, which is ongoing in affluent societies, but now also affecting developing countries. This increase in the prevalence of atopy/asthma in the Western world has coincided with a rapid improvement in living conditions and radical changes in lifestyle, suggesting that this upward trend in allergic manifestations may be associated with cultural and environmental factors. Diet is a prominent environmental exposure that has undergone major changes, with a substantial increase in the consumption of processed foods, all across the globe. On this basis, the potential effects of dietary habits on atopy and asthma have been researched rigorously, but even with a considerable body of evidence, clear associations are far from established. Many factors converge to obscure the potential relationship, including methodological, pathophysiological and cultural differences. To date, the most commonly researched, and highly promising, candidate for exerting a protective effect is the so-called Mediterranean diet (MedDi). This dietary pattern has been the subject of investigation since the mid twentieth century, and the evidence regarding its beneficial health effects is overwhelming, although data on a correlation between MedDi and the incidence and severity of asthma and atopy are inconclusive. As the prevalence of asthma appears to be lower in some Mediterranean populations, it can be speculated that the MedDi dietary pattern could indeed have a place in a preventive strategy for asthma/atopy. This is a review of the current evidence of the associations between the constituents of the MedDi and asthma/atopy, with emphasis on the pathophysiological links between MedDi and disease outcomes and the research pitfalls and methodological caveats which may hinder identification of causality. MedDi, as a dietary pattern, rather than short-term supplementation or excessive focus on single nutrient effects, may be a rational option for preventive intervention against atopy and asthma.
... 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.
