It is difficult to find the moment when the idea for a book is first born. For this book, the basic concept was probably born during conversations I had in Parma, Italy, with Dr. Riccardi of the University of Naples and Dr. Jenkins of the University of Toronto (Canada). Later, in a conference room at the University of Verona (Italy) School of Medicine, I had a day-long meeting with Drs. Bosello and Cominacini of the University of Verona, and Drs. Jenkins and Riccardi and their co-workers. After an intense working day, the general plan of this book was completed. The title Mediterranean diets rather than diet was appropriately cho sen as there is more than one Mediterranean diet, a point discussed in chapter 1. This chapter focuses on the definition of a Mediterranean diet and no matter what the reader's interest may be, it is imperative that this first chapter be carefully read. We should always remember that there are-from a preventive medi cine point of view-good and poor Mediterranean diets. The best exam ple is probably the difference between the high olive oil, high carbohy drate, low meat diet of southern Italy and the high saturated fat, higher meat diets of the northern Italians. Prevalence of disease parallels these differences. Chapter 2 covers some ancient history in an easy-to-read manner that is instructional as well as fascinating even for the nonmedical scientist or the nonhistorian.
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Research
Produkt-Hinweis
Broschur/Paperback
Fadenheftung
Gewebe-Einband
Maße
Höhe: 235 mm
Breite: 158 mm
Dicke: 27 mm
Gewicht
ISBN-13
978-0-442-00449-1 (9780442004491)
DOI
10.1007/978-1-4684-6497-9
Schweitzer Klassifikation
I: Overview and History.- 1. Comparison of Current Eating Habits in Various Mediterranean Countries.- Mediterranean Diet: Myth or Reality?.- Comparison Between the Present-Day Diet in Mediterranean Countries and Current Dietary Recommendations for CHD Prevention.- 2. Ancient Mediterranean Food.- The Evidence.- Cereals.- Fruit.- II: Typical Mediterranean Foods and Their Physiology.- 3. Cereal Foods: Wheat, Corn, Rice, Barley, and Other Cereals and Their Products.- General Characteristics of Cereals.- Wheat.- Rice.- Corn.- Barley.- Oats.- 4. Legumes.- Production and Consumption.- Chemical Composition and Nutritive Value.- Toxic Substances.- Legumes in the Diet.- 5. Vegetables and Fruits.- Fruit and Vegetable Consumption.- Classification and Technology of Fruits and Vegetables.- Diet and Nutrition.- 6. Edible Fats and Oils.- Fats and Oils Consumed in Italy and in Other Mediterranean Countries.- Technologies.- 7. Dairy Products.- Statistical Data.- Technology.- Dairy Microbiology and Hygiene.- Nutrition and Diet.- 8. Grains, Legumes, Fruits, and Vegetables: Lente Carbohydrate Sources in the Mediterranean Diet.- Physiological Effects of Slow Release Carbohydrate Foods.- Effects of Individual Foods.- 9. Physiological Effects of Monounsaturated Oils.- Olive Oil Studies.- Olive and Peanut Oil Studies.- Almond Studies.- Canola Oil Study.- III: Clinical Aspects and Epidemiology.- 10. Lipids.- Epidemiology.- Mediterranean Diet Characteristics and EURATOM Study Results.- Effects of Dietary Carbohydrates on Plasma Lipids.- Effects of Dietary Fats on Plasma Lipids.- Effects of Dietary Proteins on Plasma Lipids.- Effects of Dietary Fibers on Plasma Lipids.- 11. Hypertension.- Epidemiological Aspects.- Intervention Studies.- Experimental Studies.- 12. Cardiovascular Diseases.- Early Hospital Observations.- Mortality Data.- The Seven Countries Study.- Recent Trends.- Intervention.- 13. Obesity.- Epidemiology: Prevalence of Obesity.- Influence of Various Nutrients in Energy Balance.- Comparison of Dietary Habits in Different Countries.- Intervention.- 14. Diabetes.- Epidemiology.- Intervention.- 15. Diet and Cancer.- Summary of Knowledge.- Characteristics of Mediterranean Diet.- Gastric Cancer and Diet in Italy.- A Case-Control Surveillance Study in Northern Italy.
