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The Mediterranean Diet: Constituents and Health Promotion
Edited by Antonia-Leda Matalas , Antonis Zampelas , Vassilis Stavrinos and Ira Wolinsky
CRC Press
2001
Hardback 389 ISBN 0849301106
£84.00
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- Authoritative -- Presents material written and edited by an international team of recognized experts,
both practitioners and researchers
- Up-to-Date -- Includes the most current information, material not easily found in one source
- Timely -- Provides a discussion of important nutrition issues and concerns
- Informative -- Is well-documented with numerous figures and tabular material
Adults living in certain olive-growing areas of the Mediterranean Basin display high life expectancies
and rates of chronic disease that are among the lowest in the world. These benefits are achieved despite
socioeconomic indicators that are often much lower than those of more industrial nations in North America
and Europe. Attention has focused on diet as the cardinal factor since food consumption patterns are closely
tied to the incidence and severity of chronic debilitating diseases. The Mediterranean Diet: Constituents and
Health Promotion explores in detail the relationship among the Mediterranean Diet, nutritional status, and disease
and evaluates the nutritional practices that minimize or slow the incidence and progress of major diseases,
especially heart disease and cancer.
During the past ten years the Mediterranean Diet has been the subject of constant attention, debate, and controversy.
It is the subject of ongoing studies as a cultural model for dietary improvement and health promotion in the United
States and Europe.
Divided into three sections, the book provides the following information:
- Background: Learn about the history of the Mediterranean Diet and food patterns from the ancient Greeks
through the present. This section also discusses the diet's classical antecedents and definition, paying particular
attention to the characteristics, dietary patterns, and epidemiological aspects.
- Dietary Constituents: Discover the specific food components and commodities that constitute the Mediterranean
Diet such as fats and oils; fruits, vegetables, legumes, and grains; milk and dairy products; meat and meat products;
and alcoholic beverages.
- Health Promotion and Disease Prevention: Examine how the Mediterranean Diet promotes good health with
regard to diabetes and obesity, coronary heart disease, cancer, and longevity.
Also included are chapters offering dietary recommendations based on the current understanding of the diet, suggested future research and applications, and a useful summary chapter. The Mediterranean Diet: Constituents and Health Promotion provides a clear overview of this timely and controversial subject.
Contents
BACKGROUND
Mediterranean Food Patterns: The View from Antiquity, Ancient Greeks and Romans, Louis E. Grivetti
Mediterranean Diet: Historical Background and Dietary Patterns in Pre-World War II Greece, Antonia-Leda
Matalas
The Mediterranean Diet: Definition, Epidemiological Aspects, and Current Patterns, Antonia Trichopoulou and Pagona Lagiou
DIETARY CONSTITUENTS
Fats and Oils, Apostolos K. Kyritsakis, Konstantinos A. Kyritsakis, and Maria-Nectaria Mavroudi
Fruits, Vegetables, Legumes, and Grains, George D. Nanos and Dimitrios G. Gerasopoulos
Milk and Dairy Products, Antonios J. Mantis
Meat and Meat Products, Spyros A Georgakis
Alcoholic Beverages, Mary Yannakoulia and Tonia Vassilakou
HEALTH PROMOTION AND DISEASE PREVENTION
Mediterranean Diet and Longevity, George Mamalakis and Anthony Kafatos
Diabetes Mellitus, Obesity, and the Mediterranean Diet, Nicholas L. Katsilambros and Antonis Zampelas
The Mediterranean Diet and Coronary Heart Disease, Antonis Zampelas, Michael Hourdakis, and Niko Yiannakouris
Cancer and the Mediterranean Diet, Constantina Papoutsakis-Tsarouhas, and Ira Wolinsky
The Cyprus Experience, Michael Tornaritis, Savvas C. Savva, Maria Shamounki, Yiannis A. Kourides, and Charalambos Hadjigeorgiou
Nutrition Policy Issues and Further Research on the Mediterranean Diet: The Importance of Monounsaturated Fatty Acids, Michael J. Gibney and Helen M. Roche
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