Articles producció científica> Bioquímica i Biotecnologia

Mediterranean diet pyramid today. Science and cultural updates.

  • Datos identificativos

    Identificador: PC:3173
    Handle: http://hdl.handle.net/20.500.11797/PC3173
  • Autores:

    J Salas Salvado
    Anna Bach-Faig
    Elliot M Berry
    Denis Lairon
    Joan Reguant
    Antonia Trichopoulou
    Sandro Dernini
    F Xavier Medina
    Maurizio Battino
    Rekia Belahsen
    Gemma Miranda
    Llu¿´s Serra-Majem
    Mediterranean Diet Foundation Expert Group
  • Otros:

    Autor según el artículo: J Salas Salvado; Anna Bach-Faig; Elliot M Berry; Denis Lairon; Joan Reguant; Antonia Trichopoulou; Sandro Dernini; F Xavier Medina; Maurizio Battino; Rekia Belahsen; Gemma Miranda; Llu¿´s Serra-Majem; Mediterranean Diet Foundation Expert Group
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: SALAS SALVADÓ, JORGE; Anna Bach-Faig; Elliot M Berry; Denis Lairon; Joan Reguant; Antonia Trichopoulou; Sandro Dernini; F Xavier Medina; Maurizio Battino; Rekia Belahsen; Gemma Miranda; Llu¿´s Serra-Majem; Mediterranean Diet Foundation Expert Group
    Palabras clave: Lifestyle adult Mediterranean diet
    Resumen: OBJECTIVE: To present the Mediterranean diet (MD) pyramid: a lifestyle for today. DESIGN: A new graphic representation has been conceived as a simplified main frame to be adapted to the different nutritional and socio-economic contexts of the Mediterranean region. This review gathers updated recommendations considering the lifestyle, dietary, sociocultural, environmental and health challenges that the current Mediterranean populations are facing. SETTING AND SUBJECTS: Mediterranean region and its populations. RESULTS: Many innovations have arisen since previous graphical representations of the MD. First, the concept of composition of the 'main meals' is introduced to reinforce the plant-based core of the dietary pattern. Second, frugality and moderation is emphasised because of the major public health challenge of obesity. Third, qualitative cultural and lifestyle elements are taken into account, such as conviviality, culinary activities, physical activity and adequate rest, along with proportion and frequency recommendations of food consumption. These innovations are made without omitting other items associated with the production, selection, processing and consumption of foods, such as seasonality, biodiversity, and traditional, local and eco-friendly products. CONCLUSIONS: Adopting a healthy lifestyle and preserving cultural elements should be considered in order to acquire all the benefits from the MD and preserve this cultural heritage. Considering the acknowledgment of the MD as an Intangible Cultural Heritage of Humanity by UNESCO (2010), and taking into account its contribution to health and general well-being, we hope to contribute to a much better adherence to this healthy dietary pattern and its way of life with this new graphic representation.
    Grupo de investigación: Alimentació, Nutrició, Creixement i Salut Mental
    Áreas temáticas: Biochemistry and technology Bioquímica y tecnología Bioquímica i biotecnologia
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 1368-9800
    Identificador del autor: ; ; ; ; ; ; ; ; ; ; ; ;
    Fecha de alta del registro: 2016-06-15
    Página final: 2284
    Volumen de revista: 14
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.cambridge.org/core/journals/public-health-nutrition/article/mediterranean-diet-pyramid-today-science-and-cultural-updates/70359644D12A038AC003B935AA04E120
    DOI del artículo: 10.1017/S1368980011002515
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2011
    Página inicial: 2274
    Tipo de publicación: Article Artículo Article
  • Palabras clave:

    Promoció de la salut
    Estils de vida -- Aspectes sanitaris
    Dieta mediterrània
    Lifestyle
    adult
    Mediterranean diet
    Biochemistry and technology
    Bioquímica y tecnología
    Bioquímica i biotecnologia
    1368-9800
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