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olive oil

The science behind the Mediterranean diet

The diet calls for lots of fruits and vegetables.

Researchers, physicians, and health care providers from across the United States and Italy met recently at the Rollins School of Public Health for the first Emory Conference on Mediterranean Diet and Health. Participants focused on the diet’s relation to cardiovascular disease, cancer, neuropsychiatric disorders, and vascular health.

The Mediterranean diet is characterized by a high consumption of fruits, vegetables, legumes, complex carbohydrates, and nuts; moderate consumption of fish and red wine; low consumption of cheese and red meat; and olive oil as the chief source of fat, explains Viola Vaccarino, MD, PhD, one of the conference chairs.

When topped with exercise, the Mediterranean diet—really a pattern of eating habits traditionally followed by people in the Mediterranean regions in the early 1960s—has proven beneficial for many throughout the years. But why this is so isn’t clear.
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