The Mediterranean Diet

The Mediterranean diet, one of the best studied dietary patterns, developed as a result of sociocultural, political, religious, agricultural, and economic influences over time in a geographical region. The Seven Countries Study established the association between the eating patterns of Mediterranean countries with longevity and reduced risk of cardiovascular disease compared to northern European countries and the USA over follow-up for 25 years. Since that study numerous epidemiological studies support the health benefits and disease prevention effect of adherence to the Mediterranean diet. The dietary pattern associated with Mediterranean diet is based on olive oil (mainly extra-virgin or virgin olive oil) as the main source of fat, whole grains, legumes, fruits, vegetables, nuts, and fish, wine in moderation, and a moderate intake of lean fresh meat, and dairy products, which provide an important source of minerals, vitamins, antioxidants, mono- and polyunsaturated fatty acids, and fiber. The purpose of this chapter is to update on the available evidence of the benefits of the Mediterranean diet and the Mediterranean lifestyle in health through its impact on different chronic diseases, including cardiovascular diseases, metabolic syndrome, type 2 diabetes mellitus, chronic kidney disease, and neurodegenerative diseases.