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2015 ; 7
(9
): 7925-64
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Food Processing and the Mediterranean Diet
#MMPMID26393643
Hoffman R
; Gerber M
Nutrients
2015[Sep]; 7
(9
): 7925-64
PMID26393643
show ga
The benefits of the Mediterranean diet (MD) for protecting against chronic
disorders such as cardiovascular disease are usually attributed to high
consumption of certain food groups such as vegetables, and low consumption of
other food groups such as meat. The influence of food processing techniques such
as food preparation and cooking on the nutrient composition and nutritional value
of these foods is not generally taken into consideration. In this narrative
review, we consider the mechanistic and epidemiological evidence that food
processing influences phytochemicals in selected food groups in the MD (olives,
olive oil, vegetables and nuts), and that this influences the protective effects
of these foods against chronic diseases associated with inflammation. We also
examine how the pro-inflammatory properties of meat consumption can be modified
by Mediterranean cuisine. We conclude by discussing whether food processing
should be given greater consideration, both when recommending a MD to the
consumer and when evaluating its health properties.
|*Diet, Mediterranean
[MESH]
|*Food Handling
[MESH]
|*Life Style
[MESH]
|*Risk Reduction Behavior
[MESH]
|Cardiovascular Diseases/diagnosis/epidemiology/*prevention & control
[MESH]
|Cooking
[MESH]
|Feeding Behavior
[MESH]
|Humans
[MESH]
|Inflammation/diagnosis/epidemiology/*prevention & control
[MESH]
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