The Mediterranean Diet

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books. Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson’s career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models.

• Section A: The Mediterranean diet: Concepts and overviews1. The Mediterranean diet: History, concepts and elementsJordi Salas-Salvadó and Christopher Papandreou2. Mediterranean diet: A long journey toward intangible cultural and sustainabilityLluís Serra-Majem and F. Xavier Medina3. Mediterranean diet in children and adolescentsEmmanuella Magriplis and Antonis Zampelas4. The Mediterranean diet and cardiovascular disease: An overviewEmmanuella Magriplis and Antonis Zampelas5. Socioeconomic factors for the adherence to the Mediterranean diet in North Africa: The shift from 1990 to 2019Karima El Rhazi, Khaoula El Kinany, and Vanessa Garcia-Larsen6. Mediterranean lifestyle: Linking social life and behaviors, residential environment, and cardiovascular disease preventionEkavi N. Georgousopoulou, Elena S. George, Duane D. Mellor, and Demosthenes B. Panagiotakos7. Orthodox religious fasting: A vital subset of the Mediterranean dietTheocharis Koufakis, Spyridon N. Karras, Pantelis Zebekakis, and Kalliopi Kotsa8. Food security and adherence to the Mediterranean diet: An interplay of socio-demographic characteristicsMaria G. Grammatikopoulou, Konstantinos Gkiouras, Antigoni Tranidou, and Dimitrios G. Goulis9. Mediterranean diet, nutrition transition, and cardiovascular risk factor in children and adolescentsRoberta Ricotti, Marina Caputo, and Flavia Prodam10. Precision nutrition: Mediterranean diet and genetic susceptibilityMahmut Cerkez Ergoren and Gulten Tuncel11. Mediterranean food and environmental impactsYoussef Aboussaleh, Hamid El Bilali, Francesco Bottalico, Gianluigi Cardone, Giovanni Ottomano Palmisano, and Roberto Capone12. Mediterranean adequacy index: Features and applicationsAlessandro Menotti and Paolo Emilio Puddu13. Nutritional adequacy of the Mediterranean dietItandehui Castro Quezada, Blanca Román Viñas, and Lluís Serra-Majem14. Toward a Mediterranean-style diet outside the Mediterranean region: Evidence of implementation and adherenceFotini Tsofliou, Eirini-Iro Arvanitidou, and Xenophon TheodoridisSection B: Components of the Mediterranean diet15. Contribution of nuts to the Mediterranean dietEmilio Ros16. The Mediterranean diet and mineral compositionMarta Mesías, Isabel Seiquer, and Cristina Delgado-Andrade17. Hydroxytyrosol as a component in the Mediterranean diet and its role in disease preventionCarmen Ramírez-Tortosa, Cristina Ramirez-Perez, José J. Gaforio, José L. Quiles, Juan A. Moreno, and Cesar L. Ramirez-Tortosa18. Light, regular red wine consumption at main meals: A key cardioprotective element of traditional Mediterranean dietMarcello Iriti, Elena Maria Varoni, and Sara Vitalini19. Frying a cultural way of cooking in the Mediterranean diet and how to obtain improved fried foodsAlba Garcimartín, Adrián Macho-González, Giulia Caso, Juana Benedí, Sara Bastida, and Francisco J. Sánchez-Muniz20. Wild greens used in the Mediterranean dietRúbia C.G. Corrêa, Francesco Di Gioia, Isabel C.F.R. Ferreira, and Spyridon A. Petropoulos21. Raisins and the other dried fruits: Chemical profile and health benefitsMagdalena Jeszka-Skowron and Beata Czarczyńska-Goślińska22. Date palm fruit (Phoenix dactylifera): Nutritional values and potential benefits on healthNajla Bentrad and Asma Hamida-Ferhat23. Dietary fiber intake and the Mediterranean populationLigia J. Dominguez and Mario Barbagallo24. Oleic acid and implications for the Mediterranean dietAleksandra Arsic25. Fish in the Mediterranean dietMaría Molina-Vega, Ana María Gómez Pérez, and Francisco J. Tinahones26. The Mediterranean diet and its individual components: Linking with obesity in ItalySilvio Buscemi, Davide Corleo, Fabio Galvano, and Antonino De Lorenzo27. Bioactive compounds in oranges from the Mediterranean climate areaLaura Cebadera-Miranda, Patricia Morales, and Montaña CámaraSection CMedical, health, and nutritionalaspects of the Mediterranean diet28. Gestational diabetes mellitus and Mediterranean diet principlesCarla Assaf-Balut, Nuria García de la Torre, Laura del Valle, Johanna Valerio, Alejandra Durán, Elena Bordiú, Ana Barabash, Miguel Rubio, and Alfonso Luis Calle-Pascual29. The Mediterranean diet and asthmaDespina Koumpagioti, Barbara Boutopoulou, and Konstantinos Douros30. The Mediterranean diet, dietary inflammatory index, and adiposityCristina Galarregui, M. Angeles Zulet, J. Alfredo Martínez, and Itziar Abete31. Microglia-mediated neuroinflammation and Mediterranean dietRuth Hornedo-Ortega, Rocío M. de Pablos, Ana B. Cerezo, Tristan Richard, M. Carmen Garcia-Parrilla, and Ana M. Troncoso32. Mediterranean diet, inflammation, and telomere length maintenanceSergio Davinelli and Giovanni Scapagnini33. Olive oil nutraceuticals and chronic disease prevention: More than an offshoot of the Mediterranean dietAhmad Alkhatib34. The Mediterranean diet and metabolic syndromeE. Gouveri, G. Marakomichelakis, and E.J. Diamantopoulos35. The Mediterranean diet and breast cancer riskChristiana A. Demetriou, Maria G. Kakkoura, Andreas Hadjisavvas, Maria A. Loizidou, Carlotta Sacerdote, Paolo Vineis, and Kyriacos Kyriacou36. The Mediterranean diet and arthritisFrancesca Oliviero, Paolo Sfriso, Paola Galozzi, Leonardo Punzi, and Paolo Spinella37. Mediterranean diet and pregnancyE. Gesteiro, Francisco J. Sánchez-Muniz, and Sara Bastida38. Laryngopharyngeal reflux and the Mediterranean dietCraig H. Zalvan, Jan Geliebter, and Raj Tiwari39. The Mediterranean style diet and cognitionRoy J. Hardman and Melissa Formica40. Mediterranean diet and mental well-being in the youngJ.J. Muros and E. Knox41. Mediterranean diet and female fertility: Cross-talk of an evidence-based approachMaria G. Grammatikopoulou, Maria Lampropoulou, and Dimitrios G. Goulis42. Mediterranean diet and the postprandial state: A focus on inflammation, endothelial dysfunction, and hemostasisParaskevi Detopoulou, Elizabeth Fragopoulou, Tzortzis Nomikos, and Smaragdi Antonopoulou43. Socioeconomic determinants of the adherence to the Mediterranean dietMarialaura Bonaccio, Americo Bonanni, Maria Benedetta Donati, Giovanni de Gaetano, and Licia Iacoviello44. Fungal species and toxins in wines and grapes in the Mediterranean areaFrancesco Tini, Giovanni Beccari, and Lorenzo Covarelli45. Metabolomics and the Mediterranean dietM. Isabel Ruiz-Moreno, Alberto Vilches-Perez, Cristina Gallardo-Escribano, Maria Garces-Martin, and M. Rosa Bernal-Lopez46. Antiinflammatory activity exerted by minor compounds found in virgin olive oilsCristina Sánchez-Quesada, Carmen Rodríguez-García, and José J. Gaforio  Section D: Novel nutraceuticals and edible plants used in the Mediterranean region47. Effects of nutraceuticals of Mediterranean diet on aging and longevityAnna Aiello, Giulia Accardi, Calogero Caruso, and Giuseppina Candore48. Essential oils from Mediterranean aromatic plantsFilomena Nazzaro, Laura De Martino, Florinda, Fratianni, and Vincenzo De Feo49. Apoptotic activities of Mediterranean plantsJosé-Luis Ríos and Isabel Andújar50. Red wine and atherosclerosis: Implications for the Mediterranean dietBianca Scolaro