Dr. Mercedes Briones, professor of the Health and Nutrition Area at the Iberoamerican University Foundation (FUNIBER), together with other researchers, addresses little-studied aspects of the Mediterranean diet to develop an improved and expanded version.
The Mediterranean diet has been the subject of scientific, social, and commercial attention in recent decades due to its proven positive effects on health and recognized flavor. Researchers from around the world have studied dietary patterns and have come to consistent conclusions about their benefits. But what really defines this diet and what are its most underestimated key aspects? To better understand this healthy diet in depth and its possible adoption globally, this research analyzes its traditional characteristics for an improved and expanded version.
Although there are multiple dietary scores that summarize the nutritional content of a Mediterranean-type diet, there are several crucial aspects that often go unnoticed. Consuming whole foods is one of them. Although the Mediterranean diet includes a variety of whole grains, this factor is often overlooked. In addition, other foods such as legumes, nuts, seeds, herbs, and spices in this type of diet also go unnoticed, despite their nutritional contribution.
It is important to note that eggs and dairy products are regularly consumed in the Mediterranean region, even when looking to remove dietary fats. This diet includes the consumption of red wine. There is a tendency, however, to generalize the consumption of alcohol without specifying the occasion and intensity. Accurately researching alcohol consumption patterns is crucial in understanding how this factor contributes to the health benefits associated with the Mediterranean diet.
Another underestimated aspect is the cooking method. The simplicity and variety inherent in the cooking methods typical of the Mediterranean diet enhance the flavor of foods and better preserve nutrients.
Considering these aspects, a deeper look was sought at the types of foods originally consumed. These foods used to be local, minimally processed, and preserved with more natural methods such as fermentation, methods closely connected to the region with a limited and controlled impact on the environment.
The challenge is to develop a «planeterranean» version of the diet that not only recognizes its nutritional benefits but also emphasizes aspects that have previously been overlooked, aiming to promote healthy and sustainable eating worldwide. By acknowledging and valuing these underestimated elements, we can enhance the advantages of the Mediterranean diet, contributing to both individual and collective well-being.
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For further research, check the UNEATLANTICO repository. The Iberoamerican University Foundation (FUNIBER) offers various programs of study in the areas of Health and Nutrition. Click here to learn more about them.