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The Mediterranean diet is a modern nutritional recommendation originally inspired by the traditional dietary patterns of Greece, Southern Italy, and Spain.〔Alberto Capatti ''et al.'', ''Italian Cuisine: A Cultural History'', p. 106.; Silvano Serventi and Francoise Sabban, ''Pasta'', p. 162.〕 The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of non-fish meat and non-fish meat products.〔"Get your Meds: the Mediterranean Diet and Health", Ellen Gooch, ''Epikouria Magazine'', Fall 2005〕 In 2013, UNESCO added the Mediterranean diet to the Representative List of the Intangible Cultural Heritage of Humanity of Italy (promoter), Spain, Portugal, Morocco, Greece, Cyprus, and Croatia.〔(【引用サイトリンク】accessdate=April 3, 2014 )〕〔(【引用サイトリンク】accessdate=April 3, 2014 )〕 Despite its name, this diet is not typical of all Mediterranean cuisine. In Northern Italy, for instance, lard and butter are commonly used in cooking, and olive oil is reserved for dressing salads and cooked vegetables.〔Massimo Alberini, Giorgio Mistretta, ''Guida all'Italia gastronomica'', Touring Club Italiano, 1984〕 In both North Africa and the Middle East, sheep's tail fat and rendered butter (''samna'') are the traditional staple fats, with some exceptions. Indeed, one researcher concludes: "It appears that currently there is insufficient material to give a proper definition of what the Mediterranean diet is or was in terms of well defined chemical compounds or even in terms of foods.... The all embracing term 'Mediterranean diet' should not be used in scientific literature...."〔A. Ferro-Luzzi, "The Mediterranean Diet: an attempt to define its present and past composition", ''European Journal of Clinical Nutrition'' 43:13-29 (1989) as quoted in Noah, ''op.cit.''〕 The most commonly understood version of the Mediterranean diet was presented, among others, by Dr Walter Willett of Harvard University's School of Public Health from the mid-1990s on.〔 (Archived by Webcite ) 〕〔"Health implications of Mediterranean diets in light of contemporary knowledge. 1. Plant foods and dairy products." Kushi LH, Lenart EB, Willett WC ''Am J Clin Nutr'' 1995 Jun;61(6 Suppl):1407S-1415S.〕〔"Health implications of Mediterranean diets in light of contemporary knowledge. 2. Meat, wine, fats, and oils." Kushi LH, Lenart EB, Willett WC" ''Am J Clin Nutr'' 1995 Jun;61(6 Suppl):1416S-1427S.〕〔"The Mediterranean diet: science and practice". Willett WC. ''Public Health Nutr.'' 2006 Feb;9(1A):105-10.〕〔"Mediterranean diet and incidence of and mortality from coronary heart disease and stroke in women". Fung TT, Rexrode KM, Mantzoros CS, Manson JE, Willett WC, Hu FB. ''Circulation''. 2009 Mar 3;119(8) 1093-100.〕〔Walter C. Willett, ''Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating'', Free Press. 2005. ISBN 0-7432-6642-0〕 Based on "food patterns typical of Crete, much of the rest of Greece, and southern Italy in the early 1960s", this diet, in addition to "regular physical activity," emphasizes "abundant plant foods, fresh fruit as the typical daily dessert, olive oil as the principal source of fat, dairy products (principally cheese and yogurt), and fish and poultry consumed in low to moderate amounts, zero to four eggs consumed weekly, red meat consumed in low amounts, and wine consumed in low to moderate amounts". Total fat in this diet is 25% to 35% of calories, with saturated fat at 8% or less of calories.〔 〕 Olive oil is part of the Mediterranean diet, although not of all Mediterranean cuisines: in Egypt, Malta, and Israel, olive oil consumption is negligible,〔 and in other areas, it is not predominant.〔〔 It contains a very high level of monounsaturated fats, most notably oleic acid, which epidemiological studies suggest may be linked to a reduction in coronary heart disease risk. There is also evidence that the antioxidants in olive oil improve cholesterol regulation and LDL cholesterol reduction, and that it has other anti-inflammatory and anti-hypertensive effects. ==History== Although it was first publicized in 1975 by the American biologist Ancel Keys and chemist Margaret Keys (his wife and collaborator),〔Ancel Keys, Margaret Keys, ''How to eat well and stay well the Mediterranean way'', Doubleday, 1975〕 the Mediterranean diet failed to gain widespread recognition until the 1990s. Objective data showing that Mediterranean diet is healthful originated from results of epidemiological studies in Naples and Madrid 〔 * António José Marques da Silva, ''(La diète méditerranéenne. Discours et pratiques alimentaires en Méditerranée (vol. 2) )'', L'Harmattan, Paris, 2015 ISBN 978-2-343-06151-1, pp. 52-54〕 confirmed later by the Seven Countries Study, with first publication in 1970, and a book-length report in 1980.〔Ancel Keys (ed), ''Seven Countries: A multivariate analysis of death and coronary heart disease'', 1980. ISBN 0-674-80237-3.〕 The Mediterranean diet is based on what from the point of view of mainstream nutrition is considered a paradox: that although the people living in Mediterranean countries tend to consume relatively high amounts of fat, they have far lower rates of cardiovascular disease than in countries like the United States, where similar levels of fat consumption are found. A parallel phenomenon is known as the French Paradox.〔Bruno Simini (1 January 2000) "Serge Renaud: from French paradox to Cretan miracle" ''The Lancet'' 355:9197:48 〕 A diet rich in salads was promoted in England during the early Renaissance period by Giacomo Castelvetro in ''A Brief Account of the Fruits, Herbs, and Vegetables of Italy''.〔Castelvetro. G., ''The Fruits, Herbs, and Vegetables of Italy'', London, Viking, 1989, translated from the original published in 1614.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mediterranean diet」の詳細全文を読む スポンサード リンク
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