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| Doris Rumm-Kreuter Comparison of the Eating and Cooking Habits of Northern Europe and the Mediterranean Countries in the Past, Present and Future |
Zusammenfassung Summary |
| Antonia Trichopoulou, Androniki Naska and
Effie Vasilopoulou Guidelines for the Intake of Vegetables and Fruit: the Mediterranean Approach |
Zusammenfassung Summary |
| Olga Moreiras and Carmen Cuadrado Mediterranean Diet and Lifestyle: Special Aspects of Spain |
Zusammenfassung Summary |
| M. Sakamoto Mediterranean Diet and Life Style: Comparison with Japanese and Other Eastern Diets |
Zusammenfassung Summary |
| Michel de Lorgeril and Patricia Salen Mediterranean type of diet for the prevention of coronary heart disease. A global perspective from the seven countries study to the most recent dietary trials |
Zusammenfassung Summary |
| Mary Ward Homocysteine, Folate, and Cardiovascular Disease |
Zusammenfassung Summary |
| T.A.B. Sanders Olive Oil and the Mediterranean Diet |
Zusammenfassung Summary |
| Claudio Galli and Francesco Visioli Antioxidant Properties of Mediterranean Diet |
Zusammenfassung Summary |
| Silvia Valtueña, Stefania Sette, Francesco
Branca Influence of Mediterranean Diet and Mediterranean Lifestyle on Calcium and Bone Metabolism |
Zusammenfassung Summary |
| G. Testolin and M. C. Casiraghi Role of Fiber in Mediterranean Diet |
Zusammenfassung Summary |
| Carlo La Vecchia Alcohol in the Mediterranean Diet: Benefits and Risks |
Zusammenfassung Summary |
Zusammenfassungen / Summaries
Summary
It was already possible to demonstrate in the 50s that the
Mediterranean countries have significantly less coronary heart
disease than northern Europe and the USA and that this correlated
closely with the diets of people in the Mediterranean region.
Consequently, the traditional Mediterranean corresponds to the
ideas of dietetics about a preventive diet with its high percentage
of fruit, vegetables, cereal products legumes, olive oil and its
slight share of animal products.
However, an increase of the share of animal products can be detected
in the diet of the Mediterranean populations with increasing wealth
to the detriment of basic foodstuffs on a vegetable basis and
their positive effects. This is reducing the preventive effect
of the diet. The dietary situation is also becoming worse in northern
Europe, which was already found to be unfavorable in the 60s.
The reasons for this development can be found in the substantial
socioeconomic changes throughout all of Europe over the past 40
years.
A return or reversal to the Mediterranean way of eating would
be desirable due to its positive effects. But the strong trend
to convenience products and eating out is in opposition to this.
Key words
Eating habits, cereal products, fruit, vegetables, olive oil, spices, herbs, lifestyle, mediterranean food, preventive diet
International Journal for Vitamin and Nutrition Research,
Band 71, 2001, Heft 3, © Verlag Hans Huber AG, Bern
Summary
Various studies have demonstrated that the nutrient and non-nutrient
substances present in vegetables and fruit (V&F) are most
likely to be responsible for the beneficial effect of the increased
V&F consumption. Urged by scientific evidence, current dietary
guidelines strongly recommend the consumption of V&F in substantial
amounts. In a recent paper (Brit. J. Nutr. 2000; 84, 549556)
V&F availability in 10 European countries was compared with
the WHO recommendations (minimum combined V&F intake of about
400 g/day/person), as well as with guidelines of a minimum daily
intake of three portions of vegetables (approx. 250 g/person)
and two portions of fruit (approx. 150 g/person). All countries,
excluding Greece, had a vegetable intake below the recommended
minimum. Moreover, in all countries, the percentages of low vegetable
consumers were significantly higher than those of low fruit consumers,
suggesting that there is considerable room for improvement in
the intake of vegetables, an important source of antioxidants.
Wild edible greens are among the vegetables commonly consumed
in Greece. These greens have a high flavonoid content, which in
several cases substantially exceeds the respective values in foods
and beverages, such as onions, black tea and red wine (Food Chemistry
2000; 70, 319323).
The high flavonoid content of edible wild greens requires consideration
of their role in contemporary diet, as a possible mean for increasing
vegetable consumption.
Key words
Vegetables, fruit, low vegetable and fruits consumers, flavonoids, Mediterranean Diet
International Journal for Vitamin and Nutrition Research,
Band 71, 2001, Heft 3, © Verlag Hans Huber AG, Bern
Summary
Key words
Spanish diet, regional differences, food consumption, nutrient intake, energy intake
International Journal for Vitamin and Nutrition Research,
Band 71, 2001, Heft 3, © Verlag Hans Huber AG, Bern
Summary
Key words
Mediterranean diet, Japanese diet, Korean diet, nutrient intake,
dietary guidelines, disease patterns
International Journal for Vitamin and Nutrition Research,
Band 71, 2001, Heft 3, © Verlag Hans Huber AG, Bern
Summary
Key words
Lyon heart study, coronary heart disease, risk reduction, 13
fatty acids
International Journal for Vitamin and Nutrition Research,
Band 71, 2001, Heft 3, © Verlag Hans Huber AG, Bern
Summary
Cardiovascular disease (CVD) continues to be one of the main
causes of mortality in the western world, however approximately
only two-thirds of all episodes can be attributed to traditional
environmental and genetic risk factors. Over the past decade it
has emerged that a moderate elevation in plasma concentrations
of the amino acid homocysteine (tHcy) constitutes a risk factor
for atherosclerotic vascular disease in the coronary, cerebral
and peripheral vessels. Furthermore, this association is a graded
one with no apparent threshold and is independent of, but may
enhance the effect of conventional risk factors.
Plasma homocysteine is determined by both genetic and nutritional
factors. The B-vitamins folate, B-12 and B-6 all play a key role
in homocysteine metabolism and in fact it has been proposed that
about two-thirds of all cases of hyperhomocysteinemia are due
to an inadequate status of one or all of these vitamins. Of the
three, folate appears to be the most important determinant and
has been shown to significantly lower homocysteine concentration
when administered at doses ranging from 0.2 to 10 mg/d in both
healthy and hyperhomocysteinemic subjects.
There is considerable variation in the rate of CVD mortality between
northern and southern European countries. A common dietary element
in regions with lower CVD incidence i.e. southern European countries
appears to be the higher consumption of fruit and vegetables.
In the past this protective effect of fruit and vegetables has
been primarily attributed to antioxidants. Fruit and vegetables
are however also one of the main sources of folate in the diet,
contributing to more than 30% of total dietary folate intake (even
in countries where consumption of fruit and vegetables is low).
Thus, in light of the evidence that folate may play a role in
primary prevention of CVD via homocysteine-lowering the protective
effect of fruit and vegetables may be partly explained by folate.
Key words
Homocysteine, folate, fruit and vegetables, cardiovascular disease
International Journal for Vitamin and Nutrition Research,
Band 71, 2001, Heft 3, © Verlag Hans Huber AG, Bern
Summary
The high intake of olive oil in the Mediterranean diet contributes to the low intake of saturated fatty acids among populations in Southern Europe and is associated with a low incidence of coronary heart disease. Replacement of saturated fatty acids with oleic acid leads to a reduction in low-density lipoprotein (LDL) cholesterol without decreasing the concentration of high density lipoprotein (HDL) cholesterol. Oleic acid, however, may not be neutral with regards to its effects on risk of thrombosis which may have adverse consequences in populations with established atherosclerosis.
Key words
Mediterranean diet, olive oil, oleic acid, obesity, cardiovascular mortality, lipoprotein metabolism, haemostasis
International Journal for Vitamin and Nutrition Research,
Band 71, 2001, Heft 3, © Verlag Hans Huber AG, Bern
Summary
Key words
Olive oil, cardiovascular disease, polyphenols, atherosclerosis, antioxidants, Mediterranean Diet
International Journal for Vitamin and Nutrition Research,
Band 71, 2001, Heft 3, © Verlag Hans Huber AG, Bern
Summary
Key words
Mediterranean Diet, bone turnover, bone density, physical activity,
bone fractures, caffein, alcohol
International Journal for Vitamin and Nutrition Research,
Band 71, 2001, Heft 3, © Verlag Hans Huber AG, Bern
Summary
Key words
Mediterranean Diet, fiber, cardiovascular disease, cancer, butyrate
International Journal for Vitamin and Nutrition Research,
Band 71, 2001, Heft 3, © Verlag Hans Huber AG, Bern
Summary
Key words
Alcohol, mycardial infarction, cancer, Mediterranean Diet
International Journal for Vitamin and Nutrition Research,
Band 71, 2001, Heft 3, © Verlag Hans Huber AG, Bern