THE MEDITERRANEAN DIET COOKBOOK

The Mediterranean diet is a food model derived from the Mediterranean basin's gastronomic tradition, where olive oil production is a major primary sector activity. Its success stems from its ability to incorporate food and nutritional factors into a structure of cultural, social, historical, and economic habits that enhance beneficial effects on health, with a positive impact on the prevention of cardiovascular, metabolic, neurodegenerative, and cancer diseases.



It is based on a high intake of plant-based foods like cereals, vegetables, and fruits, supplemented with olive oil, seeds, and nuts, and a low intake of animal protein, with fresh fish and dairy products taking precedence. A healthy water intake, with wine (in moderation) playing an important role, and regular physical activity round out the recommendation.



The Mediterranean diet is a traditional food model that originated in the Mediterranean basin's olivegrowing regions and is more prevalent in rural areas. Globalization and food industrialization, which dominated Europe in the 1960s, altered these populations' nutritional habits and lifestyles, resulting in an increase in risk factors such as cardiovascular disease, diabetes, neurodegenerative diseases, and some cancers.

The Mediterranean diet was defined in the Seven Countries Study in 1950, with cultural differences determining slight variations between countries of origin, and it has been classified as an Intangible Cultural Heritage of Humanity by UNESCO since 2010.



A high intake of vegetable products, such as seasonal vegetables and fruits, whole grains, olive oil, nuts and seeds, and, less frequently, fish and seafood, forms the foundation of this diet. In turn, poultry, eggs, and dairy products (cheese and yoghurt) are moderate-low-consumption foods, as is alcohol, particularly wine, which is typically consumed during meals.

The Mediterranean Diet Pyramid is a graphical representation of adult-specific dietary recommendations (18-65 years). It contains key ideas for food selection, portion sizes and frequency of consumption, as well as cooking techniques. This adaptable pyramid reflects the Mediterranean diet's dynamic process, which must be able to adapt to geographic, socioeconomic, and cultural variations. It is unique in that it works with the rich cultural and social involvement that is inextricably linked to food, emphasising the importance of seasonality, culinary activities, and mealtime socialisation, as well as the importance of regular physical activity and adequate rest.