Description
The Mediterranean Diet: An Evidence-Based Approach, Second Edition provides authoritative material on the many facets surrounding the complex interrelationships between diet, nutrition, health and well-being. The book discusses historical, cultural and scientific foundations, with chapters delving into nutritional adequacy, agricultural practices, food culture, mortality, quality of life, children and adolescents, behavior, cardiovascular diseases, diet quality, nutritional knowledge, nuts, minerals, olive oil, hydroxytyrosol, water, antioxidant nutritional status, ketogenics, adiposity, metabolic syndrome, type 2 diabetes, cardiovascular risk, nutrigenetics, epigenetics, the link between epigenetics and pregnancy, gene polymorphisms bone health, insulin signaling inflammatory gene expression, and more.- Provides supportive evidence to embrace a holistic approach in understanding the Mediterranean diet, from the cell to the well-being of geographical populations- Addresses concepts, overviews, components of the diet, and medical, health and nutritional aspects- Contains coverage of emerging fields of diet science and important discoveries relating to diet and nutrition
Table of Contents
Section A: The Mediterranean diet: Concepts and overviews1. The Mediterranean diet: History, concepts and elementsJordi Salas-Salvadó and Christopher Papandreou2. Mediterranean diet: A long journey toward intangible cultural and sustainabilityLluís Serra-Majem and F. Xavier Medina3. Mediterranean diet in children and adolescentsEmmanuella Magriplis and Antonis Zampelas4. The Mediterranean diet and cardiovascular disease: An overviewEmmanuella Magriplis and Antonis Zampelas5. Socioeconomic factors for the adherence to the Mediterranean diet in North Africa: The shift from 1990 to 2019Karima El Rhazi, Khaoula El Kinany, and Vanessa Garcia-Larsen6. Mediterranean lifestyle: Linking social life and behaviors, residential environment, and cardiovascular disease preventionEkavi N. Georgousopoulou, Elena S. George, Duane D. Mellor, and Demosthenes B. Panagiotakos7. Orthodox religious fasting: A vital subset of the Mediterranean dietTheocharis Koufakis, Spyridon N. Karras, Pantelis Zebekakis, and Kalliopi Kotsa8. Food security and adherence to the Mediterranean diet: An interplay of socio-demographic characteristicsMaria G. Grammatikopoulou, Konstantinos Gkiouras, Antigoni Tranidou, and Dimitrios G. Goulis9. Mediterranean diet, nutrition transition, and cardiovascular risk factor in children and adolescentsRoberta Ricotti, Marina Caputo, and Flavia Prodam10. Precision nutrition: Mediterranean diet and genetic susceptibilityMahmut Cerkez Ergoren and Gulten Tuncel11. Mediterranean food and environmental impactsYoussef Aboussaleh, Hamid El Bilali, Francesco Bottalico, Gianluigi Cardone, Giovanni Ottomano Palmisano, and Roberto Capone12. Mediterranean adequacy index: Features and applicationsAlessandro Menotti and Paolo Emilio Puddu13. Nutritional adequacy of the Mediterranean dietItandehui Castro Quezada, Blanca Román Viñas, and Lluís Serra-Majem14. Toward a Mediterranean-style diet outside the Mediterranean region: Evidence of implementation and adherenceFotini Tsofliou, Eirini-Iro Arvanitidou, and Xenophon TheodoridisSection B: Components of the Mediterranean diet15. Contribution of nuts to the Mediterranean dietEmilio Ros16. The Mediterranean diet and mineral compositionMarta Mesías, Isabel Seiquer, and Cristina Delgado-Andrade17. Hydroxytyrosol as a component in the Mediterranean diet and its role in disease preventionCarmen Ramírez-Tortosa, Cristina Ramirez-Perez, José J. Gaforio, José L. Quiles, Juan A. Moreno, and Cesar L. Ramirez-Tortosa18. Light, regular red wine consumption at main meals: A key cardioprotective element of traditional Mediterranean dietMarcello Iriti, Elena Maria Varoni, and Sara Vitalini19. Frying a cultural way of cooking in the Mediterranean diet and how to obtain improved fried foodsAlba Garcimartín, Adrián Macho-González, Giulia Caso, Juana Benedí, Sara Bastida, and Francisco J. Sánchez-Muniz20. Wild greens used in the Mediterranean dietRúbia C.G. Corrêa, Francesco Di Gioia, Isabel C.F.R. Ferreira, and Spyridon A. Petropoulos21. Raisins and the other dried fruits: Chemical profile and health benefitsMagdalena Jeszka-Skowron and Beata Czarczyńska-Goślińska22. Date palm fruit (Phoenix dactylifera): Nutritional values and potential benefits on healthNajla Bentrad and Asma Hamida-Ferhat23. Dietary fiber intake and the Mediterranean populationLigia J. Dominguez and Mario Barbagallo24. Oleic acid and implications for the Mediterranean dietAleksandra Arsic25. Fish in the Mediterranean dietMaría Molina-Vega, Ana María Gómez Pérez, and Francisco J. Tinahones26. The Mediterranean diet and its individual components: Linking with obesity in ItalySilvio Buscemi, Davide Corleo, Fabio Galvano, and Antonino De Lorenzo27. Bioactive compounds in oranges from the Mediterranean climate areaLaura Cebadera-Miranda, Patricia Morales, and Montaña CámaraSection CMedical, health, and nutritionalaspects of the Mediterranean diet28.
