Nutritional and environmental benefits of the Mediterranean Diet
The Mediterranean Diet is more than just a healthy eating plan; it is a sustainable model that benefits both health and the environment.
The Mediterranean Diet (MD) involves much more than a simple healthy eating plan; this diet represents a sustainable model that benefits both individual health and the environment. This is a dietary pattern characterized by the abundant consumption of fruits, vegetables, legumes, whole grains, fish, nuts and extra virgin olive oil [1]. These foods are rich in vitamins, minerals and bioactive compounds, such as polyphenols and carotenoids, which act as antioxidants that contribute to protect cells from oxidative damage [2].
A Holistic Approach to Health and Well-Being
In terms of health, a growing body of research, such as PREDIMED [3] and CORDIOPREV [4] studies, demonstrates a positive correlation between following the MD and greater protection against cardiovascular diseases, neurodegenerative disorders, type 2 diabetes and certain types of cancer, among others. The MD offers a balanced and satisfying diet. Its emphasis on fresh unprocessed foods promotes a balanced intake of essential nutrients, contributing to overall well-being. Additionally, this diet encourages an active lifestyle that is socially connected, promoting outdoor activities such as walking or engaging in sports in nature. This combination of healthy eating and physical activity strengthens cardiovascular health and muscle endurance [5].
Social, Environmental, and Sustainability Benefits
From a social perspective, the MD is enjoyed in group settings, whether sharing meals with family or friends, which has a positive impact on mental and emotional health, helping to reduce stress [6].
In environmental terms, the MD fosters sustainability by prioritizing the consumption of local and seasonal foods, which reduces the carbon footprint associated with transportation. By favouring the consumption of vegetables and fish over meat, it also lessens the environmental impact in terms of natural resources and greenhouse gas emissions. Furthermore, this diet promotes sustainable agricultural practices and contributes to reducing food waste. However, it is important to note that climate change poses a threat to the availability and nutritional quality of food [6] and the whole population needs both the social awareness and trained professionals, such as food technologists among many others, to face and solve this problem.
In conclusion, the MD combines healthy eating, regular physical activity, and social connection, all while being environmentally friendly, significantly contributing to overall well-being in the context of One Health domain [7].
REFERENCES
[1] Sotos-Prieto, M., Del Rio, D., Drescher, G., Estruch, R., Hanson, C., Harlan, T., et al. (2022). Mediterranean diet–promotion and dissemination of healthy eating: proceedings of an exploratory seminar at the Radcliffe institute for advanced study. International Journal of Food Sciences and Nutrition, 73(2), 158–171. https://doi.org/10.1080/09637486.2021.1941804
[2] Valtueña, S., Pellegrini, N., Brighenti, F. (2008). Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress. American Journal of Clinical Nutrition, 87(6), 1290–1297. https://doi.org/10.1093/ajcn/87.6.1290
[3] Estruch, R., Ros, E., Salas-Salvadó, J., Covas, M.-I., Corella, D., Arós, F., et al. (2018). Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts. New England Journal of Medicine, 378(25), e34. https://doi.org/10.1056/nejmoa1800389
[4] Sebastian, S. A., Padda, I., Johal, G. (2024). Long-term impact of mediterranean diet on cardiovascular disease prevention: A systematic review and meta-analysis of randomized controlled trials. Current Problems in Cardiology, 49(5), 102509. https://doi.org/10.1016/j.cpcardiol.2024.102509
[5] Bernabeu-Mestre, J., Izquierdo, J. Q., Sánchez, M. E. G., Trescastro López, E. M., & Santamaría, M. T. (2019). Nutrition and gastronomy in the region of Valencia. Nutrición Hospitalaria, 36(1), 86–91. https://doi.org/10.20960/nh.02700
[6] Dernini, S., Berry, E. M. (2015). Mediterranean Diet: from a healthy diet to a sustainable dietary pattern. Frontiers in Nutrition, 2(15). https://doi.org/10.3389/fnut.2015.00015
[7] Food and Agriculture Organization of the United Nations (n.d.). One Health. FAO. https://www.fao.org/one-health/en
