| Description |
xii, 402 pages : illustrations, map ; 25 cm |
| Contents |
Machine generated contents note: 1.Overview -- 1.1.Development of the MedDiet -- 1.1.1.A brief history of the MedDiet -- 1.1.2.The traditional MedDiet and present day MedDiets -- 1.1.3.International differences -- 1.1.4.National representations of the MedDiet -- 1.1.5.Sources of information for the general public -- 1.2.Lifestyle factors -- 1.2.1.Meal patterns -- 1.2.2.Siestas -- 1.2.3.Physical activity -- 1.2.4.Sunshine -- 1.3.Health benefits -- 1.3.1.Mediterranean dietary patterns -- 1.3.2.Endorsements -- 1.4.The MedDiet, past, present and future -- 1.4.1.Current trends -- 1.4.2.The Greek experience -- 1.4.3.Not all bad news -- 1.4.4.Future prospects -- References -- SECTION 1 CONSTITUENTS -- 2.Constituents and Physiological Effects of Mediterranean Plant Foods -- 2.1.Introduction -- 2.2.Carbohydrates -- 2.2.1.Glycaemic index -- 2.2.2.Honey -- 2.2.3.Physiological effects of carbohydrates -- 2.2.4.Fibre -- 2.3.Fats -- 2.4.Organic acids -- 2.5.Minerals -- 2.6.Vitamins -- |
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Contents note continued: 2.6.1.Water soluble vitamins -- 2.6.2.Fat soluble vitamins -- 2.7.Phytochemicals -- 2.7.1.Classes of phytochemicals -- 2.7.2.Sensory properties of phytochemicals -- 2.7.3.Phenolics -- 2.7.4.Terpenes -- 2.7.5.Sulphur-containing compounds -- 2.7.6.Polyacetylenes -- 2.7.7.Nitrogen-containing compounds -- 2.8.Mediterranean plants as medicines -- References -- 3.Influences of the Supply Chain on the Composition of Mediterranean Plant Foods -- 3.1.Significance of the supply chain -- 3.2.Growth conditions -- 3.2.1.A brief overview of plant metabolism -- 3.2.2.Soil -- 3.2.3.Sun -- 3.2.4.Water -- 3.2.5.Other environmental factors -- 3.3.Plant cultivar -- 3.4.Food retailers and food processing -- 3.4.1.Anatomical distribution of nutrients -- 3.4.2.Freshness -- References -- 4.Influences of Food Preparation and Bioavailability on Nutritional Value -- 4.1.Introduction -- 4.2.Food preparation -- 4.2.1.Chopping -- 4.2.2.Cooking -- 4.3.Nutrient bioavailability -- |
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Contents note continued: 4.3.1.Pharmacokinetics of phytochemicals -- 4.3.2.Liberation -- 4.3.3.Absorption -- 4.3.4.Distribution -- 4.3.5.Metabolism -- 4.3.6.Excretion -- 4.3.7.Inter-individual variations in phytochemical pharmacokinetics -- References -- 5.Guide to the Composition of Mediterranean Plant Foods -- 5.1.Types of plant foods consumed as part of a MedDiet -- 5.1.1.Consumption -- 5.1.2.Diversity of consumption -- 5.2.Vegetables -- 5.2.1.Green leafy vegetables -- 5.2.2.Other green vegetables -- 5.2.3.Root vegetables -- 5.2.4.Alliums -- 5.2.5.Solanaceous vegetables -- 5.2.6.Legumes -- 5.3.Wheat products -- 5.4.Fruits -- 5.4.1.Citrus fruits -- 5.4.2.Apples and related fruits -- 5.4.3.Stone fruits -- 5.4.4.Grapes -- 5.4.5.Other berries -- 5.4.6.Pomegranates -- 5.4.7.Figs -- 5.4.8.Dates -- 5.4.9.Olives -- 5.5.Herbs and spices -- 5.6.Nuts and seeds -- 5.6.1.Nuts -- 5.6.2.Seeds -- References -- 6.Olive Oil and Other Fats -- 6.1.Overview -- 6.2.Olive oil -- |
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Contents note continued: 6.2.1.Consumption and production -- 6.2.2.Origin and varieties of olive trees -- 6.2.3.Olive oil production -- 6.2.4.Traceability and European regulations -- 6.2.5.Biochemical composition -- 6.3.Other fat sources -- 6.3.1.Nuts and seeds -- 6.3.2.Herbs and spices -- 6.3.3.Meat and dairy -- 6.3.4.Eggs -- 6.3.5.Fish and shellfish -- References -- 7.Wine and Other Drinks -- 7.1.Wine -- 7.1.1.Introduction -- 7.1.2.Production -- 7.1.3.Composition -- 7.1.4.Metabolism of wine -- 7.1.5.Consumption patterns and health -- 7.1.6.The resveratrol controversy -- 7.2.Aniseed-flavoured spirits -- 7.2.1.Consumption -- 7.2.2.Composition -- 7.2.3.Physiological effects -- 7.3.Tea -- 7.3.1.Consumption -- 7.3.2.Composition -- 7.3.3.Physiological effects -- 7.4.Coffee -- 7.4.1.Consumption -- 7.4.2.Composition and physiological effects -- References -- SECTION 2 HEALTH EFFECTS -- 8.Epidemiological Methods -- 8.1.Introduction -- 8.2.Study designs -- |
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Contents note continued: 8.2.1.Descriptive epidemiology -- 8.2.2.Ecological studies -- 8.3.Analytical epidemiology -- 8.3.1.Case-control and prospective studies -- 8.4.Intervention studies -- 8.5.Expression and interpretation of data from epidemiological studies -- 8.6.Dietary patterns -- 8.6.1.A priori dietary patterns -- 8.6.2.A posteriori dietary patterns -- 8.7.Criteria for judging epidemiological data -- References -- 9.General Mechanisms for Disease Prevention -- 9.1.Introduction -- 9.2.Methods for studying the effects of nutrients on disease mechanisms -- 9.2.1.General considerations -- 9.2.2.In vitro models -- 9.2.3.Animal models -- 9.2.4.Human intervention studies -- 9.3.Oxidative stress -- 9.3.1.What are free radicals? -- 9.3.2.Production of reactive species -- 9.3.3.Effects of reactive species -- 9.3.4.Antioxidant defences -- 9.3.5.Measuring antioxidant activity -- 9.3.6.Antioxidant activity in the Mediterranean diet -- |
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Contents note continued: 9.3.7.Limitations of the dietary antioxidant theory -- 9.4.Inflammation -- 9.4.1.The inflammatory response -- 9.4.2.The MedDiet and inflammation -- 9.4.3.n-3 Fatty acids -- 9.4.4.Phenolics -- 9.4.5.Pro-inflammatory foods -- 9.5.Modulation of cell signalling pathways by phenolics -- 9.5.1.Cell signalling pathways in disease -- 9.6.Gene interactions -- 9.6.1.Genetic predisposition to diet - nutrigenetics -- 9.6.2.Effects of diet on gene expression -- 9.7.Increased stress resistance -- 9.7.1.The general concept -- 9.7.2.Mechanistic basis of hormesis -- 9.8.Nutrient interactions and the Mediterranean dietary pattern -- 9.8.1.Minimising spikes in plasma concentrations -- 9.8.2.Synergistic interactions -- References -- 10.Metabolic Disorders -- 10.1.Introduction -- 10.2.Obesity -- 10.2.1.Introduction -- 10.2.2.Epidemiology -- 10.2.3.Mechanisms -- 10.3.Metabolic syndrome -- 10.3.1.Introduction -- 10.3.2.Epidemiology -- 10.3.3.Mechanisms -- |
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Contents note continued: 10.4.Type 2 diabetes -- 10.4.1.Introduction -- 10.4.2.Epidemiology -- 10.4.3.Mechanisms -- References -- 11.Cardiovascular Diseases -- 11.1.Introduction -- 11.2.Nutrition and the biology of CVD -- 11.2.1.Atherogenesis -- 11.2.2.Cardiac arrhythmias -- 11.3.Epidemiological evidence and mechanisms -- 11.3.1.Fat and fatty acids -- 11.3.2.Plant food constituents -- 11.3.3.Wholefoods -- 11.3.4.Dietary patterns -- References -- 12.Cancers -- 12.1.Introduction -- 12.2.Nutritional factors and the biology of cancer -- 12.2.1.Introduction -- 12.2.2.Carcinogenesis -- 12.2.3.The issue of selectivity -- 12.2.4.Mediterranean dietary pattern and cancer prevention -- 12.3.Epidemiological evidence and mechanisms -- 12.3.1.Fats -- 12.3.2.Plant food constituents -- 12.3.3.Tea -- 12.3.4.Coffee -- 12.3.5.Wine and alcohol -- 12.3.6.Plant foods -- 12.3.7.Dietary patterns -- References -- 13.Neurological and Other Disorders -- 13.1.Introduction -- 13.2.Dementias -- |
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Contents note continued: 13.2.1.Introduction -- 13.2.2.Epidemiology -- 13.2.3.Mechanisms -- 13.3.Parkinson's disease -- 13.3.1.Introduction -- 13.3.2.Epidemiology -- 13.3.3.Mechanisms -- 13.4.Depression -- 13.4.1.Introduction -- 13.4.2.Epidemiology -- 13.4.3.Mechanisms -- 13.5.Rheumatoid arthritis -- 13.5.1.Introduction -- 13.5.2.Epidemiology -- 13.5.3.Mechanisms -- 13.6.Age-related macular degeneration -- 13.6.1.Introduction -- 13.6.2.Epidemiology -- 13.6.3.Mechanisms -- 13.7.All cause mortality -- 13.7.1.Fruit and vegetables -- 13.7.2.Alcohol -- 13.7.3.Wine -- 13.7.4.Dietary pattern -- 13.8.General conclusions -- References -- 14.Public Health Issues -- 14.1.Introduction -- 14.1.1.Public health and its objectives -- 14.1.2.The challenges of public health in Europe -- 14.2.Which MedDiet? -- 14.3.Which constituents are important in the MedDiet? -- 14.3.1.Olive oil -- 14.3.2.Cereals and legumes -- 14.3.3.Fruit and vegetables -- 14.3.4.Herbs and spices -- |
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Contents note continued: 14.3.5.Meat and dairy products -- 14.3.6.Wine and tea -- 14.3.7.How can the Mediterranean dietary pattern be implemented? -- 14.4.Transferring the Mediterranean dietary pattern -- 14.4.1.Public health recommendations and education -- 14.4.2.Governments' and communities' food policies -- 14.4.3.Individual choices and attitudes -- References -- SECTION 3 APPENDICES -- Appendix 1 Abbreviations -- Appendix 2 Epidemiological Studies |
| Summary |
"Recent large-scale epidemiological studies have confirmed the pre-eminence of the Mediterranean diet for reducing the risk of primary and secondary heart disease and cancer. There is also increasingly convincing evidence for its protective value against diabetes, dementias and other age-related disorders, and for increasing overall longevity.The Mediterranean Diet: Science and Health is a timely, authoritative and accessible account of the Mediterranean diet for nutritionists and dieticians. It discusses the Mediterranean diet in the light of recent developments in nutritional biochemistry, disease mechanisms and epidemiological studies, and also provides advice on nutrition policies and interventions.The Mediterranean Diet: Science and Health opens with an overview of the Mediterranean diet, and this is followed by a survey of the latest epidemiological evidence for its health benefits. There is detailed nutritional information on olive oil, wine, fish, fruit and vegetables and other components of the Mediterranean diet, and this information is used to explain how the diet protects against a range of age-related diseases. The book emphasises the importance of understanding the Mediterranean diet in its totality by discussing the evidence for beneficial interactions between various components of the diet. There are also discussions of how agricultural practices, as well as food preparation and cooking techniques, influence the nutritional quality of the diet. The book concludes by discussing the social context in which the Mediterranean diet is eaten, and public health issues associated with adopting a Mediterranean diet, especially in the context of more northerly countries.Written by nutritional biochemist Richard Hoffman and the current President of the French Nutrition Society, Mariette Gerber, who between them have many years experience in this area, this exciting and highly topical boook is an essential purchase for all nutritionists and dietitians worldwide. Libraries in all universities where nutrition, dietetics and food science and technology are studied and taught should have copies of this excellent book on their shelves"-- |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Nutrition.
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Cooking, Mediterranean -- Health aspects.
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Biochemistry.
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| Author |
Gerber, Mariette.
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| LC no. |
2011021992 |
| ISBN |
9781444330021 paperback |
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1444330020 paperback |
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