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New and traditional foods in a modernized Mediterranean diet model

European Journal of Clinical Nutrition volume 72, pages 47–54 (2019)Cite this article

Abstract

Mediterranean diet is definitely one of the healthiest dietary models. Next questions are: is the traditional Mediterranean diet adapted to the modern environmental and existential conditions? Could and/or should it be “modernized” to adapt to the various geographical, environmental, ethnic, and religious characteristics? If “modernization” is required, which traditional Mediterranean foods should be imperatively conserved as they are? Alternatively, which “new” foods—not traditional or not Mediterranean—could be introduced to help people to still respect the basic healthy Mediterranean diet principles? The present article intends to help solving these new questions.

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This article is published as part of a supplement sponsored by the Mediterranean Diet Foundation and the Diputació de Barcelona.

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Authors and Affiliations

  1. Coeur et Nutrition, School of Medicine, Grenoble Alps University, Grenoble, France

    Michel de Lorgeril & Patricia Salen

  2. Medical Center, Chantepoulet, Genève, Switzerland

    Mikael Rabaeus

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  1. Michel de Lorgeril
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  2. Patricia Salen
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Correspondence to Michel de Lorgeril.

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MdL received fees as a regular member of the Scientific Advisory Board of the Barilla Company (Italy). The remaining authors declare that thay have no conflict of interest.

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de Lorgeril, M., Salen, P. & Rabaeus, M. New and traditional foods in a modernized Mediterranean diet model. Eur J Clin Nutr 72 (Suppl 1), 47–54 (2019). https://doi.org/10.1038/s41430-018-0308-6

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