247 research outputs found
Learning from the organic food system as a model for sustainable food systems - the Organic Food System Program
Effects of 3-month Mediterranean-type diet on postprandial TAG and apolipoprotein B48 in the Medi-RIVAGE cohort
Mediterranean diet pyramid today. Science and cultural updates
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.peer-reviewe
Accepted Manuscript Title: Dietary fat, abdominal obesity and smoking modulate the relationship between plasma complement component 3 concentrations and metabolic syndrome risk
A Consensus Proposal for Nutritional Indicators to Assess the Sustainability of a Healthy Diet: The Mediterranean Diet as a Case Study
BACKGROUND:
There is increasing evidence of the multiple effects of diets on public health nutrition, society, and environment. Sustainability and food security are closely interrelated. The traditional Mediterranean Diet (MD) is recognized as a healthier dietary pattern with a lower environmental impact. As a case study, the MD may guide innovative inter-sectorial efforts to counteract the degradation of ecosystems, loss of biodiversity, and homogeneity of diets due to globalization through the improvement of sustainable healthy dietary patterns. This consensus position paper defines a suite of the most appropriate nutrition and health indicators for assessing the sustainability of diets based on the MD.
METHODS:
In 2011, an informal International Working Group from different national and international institutions was convened. Through online and face-to-face brainstorming meetings over 4 years, a set of nutrition and health indicators for sustainability was identified and refined.
RESULTS:
Thirteen nutrition indicators of sustainability relating were identified in five areas. Biochemical characteristics of food (A1. Vegetable/animal protein consumption ratios; A2. Average dietary energy adequacy; A3. Dietary Energy Density Score; A4. Nutrient density of diet), Food Quality (A5. Fruit and vegetable consumption/intakes; A6. Dietary Diversity Score), Environment (A7. Food biodiversity composition and consumption; A8. Rate of Local/regional foods and seasonality; A9. Rate of eco-friendly food production and/or consumption), Lifestyle (A10. Physical activity/physical inactivity prevalence; A11. Adherence to the Mediterranean dietary pattern), Clinical Aspects (A12. Diet-related morbidity/mortality statistics; A13. Nutritional Anthropometry). A standardized set of information was provided for each indicator: definition, methodology, background, data sources, limitations of the indicator, and references.
CONCLUSION:
The selection and analysis of these indicators has been performed (where possible) with specific reference to the MD. Sustainability of food systems is an urgent priority for governments and international organizations to address the serious socioeconomic and environmental implications of short-sighted and short-term practices for agricultural land and rural communities. These proposed nutrition indicators will be a useful methodological framework for designing health, education, and agricultural policies in order, not only to conserve the traditional diets of the Mediterranean area as a common cultural heritage and lifestyle but also to enhance the sustainability of diets in general
International conference on the healthy effect of virgin olive oil
Ageing represents a great concern in developed countries because the number of people involved and the pathologies related with it, like atherosclerosis, morbus Parkinson, Alzheime's disease, vascular dementia, cognitive decline, diabetes and cancer. Epidemiological studies suggest that a Mediterranean diet (which is rich in virgin olive oil) decreases the risk of cardiovascular disease. The Mediterranean diet, rich in virgin olive oil, improves the major risk factors for cardiovascular disease, such as the lipoprotein profile, blood pressure, glucose metabolism and antithrombotic profile. Endothelial function, inflammation and oxidative stress are also positively modulated. Some of these effects are attributed to minor components of virgin olive oil. Therefore, the definition of the Mediterranean diet should include virgin olive oil. Different observational studies conducted in humans have shown that the intake of monounsaturated fat may be protective against age-related cognitive decline and Alzheimer's disease. Microconstituents from virgin olive oil are bioavailable in humans and have shown antioxidant properties and capacity to improve endothelial function. Furthermore they are also able to modify the haemostasis, showing antithrombotic properties. In countries where the populations fulfilled a typical Mediterranean diet, such as Spain, Greece and Italy, where virgin olive oil is the principal source of fat, cancer incidence rates are lower than in northern European countries. The protective effect of virgin olive oil can be most important in the first decades of life, which suggests that the dietetic benefit of virgin olive oil intake should be initiated before puberty, and maintained through life. The more recent studies consistently support that the Mediterranean diet, based in virgin olive oil, is compatible with a healthier ageing and increased longevity. However, despite the significant advances of the recent years, the final proof about the specific mechanisms and contributing role of the different components of virgin olive oil to its beneficial effects requires further investigations. © 2005 Blackwell Publishing Ltd
Nutritional quality and safety of organic food. A review
Food security, nutritional quality and safety vary widely around the world. Reaching
these three goals is one of the major challenges for the near future. Up to now,
industrialized production methods have clearly shown severe limitations such as a
worldwide contamination of the food chain and water by persistent pesticide residues, and
reduced nutrient and flavor contents through low-cost intensive food production and/or
processing. In line with several published literature reviews, the French Agency for Food
Safety (Afssa) performed under my coordination an up-to-date exhaustive and critical
evaluation of the nutritional and sanitary quality of organic food. This review is based
on the Afssa report issued and recently published studies. The major points are: 1/
organic plant products contain more dry matter and minerals (Fe, Mg); and contain more
anti-oxidant micronutrients such as phenols and salicylic acid, 2/ organic animal products
contain more polyunsaturated fatty acids, 3/ data on carbohydrate, protein and vitamin
levels are insufficiently documented, 4/ 94–100% of organic food does not contain any
pesticide residues, 5/ organic vegetables contain far less nitrates, about 50% less; and
6/ organic cereals contain overall similar levels of mycotoxins as conventional ones.
Thus, organic agricultural systems have already proved able to produce food with high
quality standards. I propose also improvements of organic production to achieve
sustainable food production for humans in the near future
- …