Origen, componentes y posibles mecanismos de acción de la dieta mediterránea

The Mediterranean diet is currently considered a healthy dietary pattern. It includes a great variety of foods, which are eaten in moderation and within a positive social environment. The generic term Mediterranean diet was born after the Seven Countries Study led by Ancel Keys around 1960. This...

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Main Authors:	Urquiaga,Inés, Echeverría,Guadalupe, Dussaillant,Catalina, Rigotti,Attilio
Language:	Spanish / Castilian
Published:	Sociedad Médica de Santiago 2017
Subjects:	Diet, Mediterranean Diet Therapy Food Quality of Life
Online Access:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872017000100012
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spelling	oai:scielo:S0034-988720170001000122017-05-15Origen, componentes y posibles mecanismos de acción de la dieta mediterráneaUrquiaga,InésEcheverría,GuadalupeDussaillant,CatalinaRigotti,Attilio Diet, Mediterranean Diet Therapy Food Quality of Life The Mediterranean diet is currently considered a healthy dietary pattern. It includes a great variety of foods, which are eaten in moderation and within a positive social environment. The generic term Mediterranean diet was born after the Seven Countries Study led by Ancel Keys around 1960. This dietary pattern is characterized by a high intake of fruits and vegetables, whole grains, legumes, nuts, fish, white meats and olive oil. It also includes moderate consumption of fermented dairy products, low intake of red meat and drinking wine with moderation during meals. Nutritionally, this diet is low in saturated fats and animal protein, high in antioxidants, fiber and monounsaturated fats, and exhibits an adequate omega-6/omega-3 fatty acid balance. The main bioactive compounds, which explain the health benefits of this dietary pattern, are antioxidants, fiber, monounsaturated and omega-3 fatty acids, phytosterols and probiotics. This diet is not exclusively confined to the Mediterranean Basin. Central Chile has a Mediterranean climate and our agriculture and culinary traditions are similar to those found in Mediterranean countries. Therefore, it is fundamental to increase awareness about the richness of our natural produce as well as our culinary culture, which may bring many health benefits and improve the quality of life in our population.info:eu-repo/semantics/openAccessSociedad Médica de SantiagoRevista médica de Chile v.145 n.1 20172017-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872017000100012es10.4067/S0034-98872017000100012
institution	Scielo Chile
collection	Scielo Chile
language	Spanish / Castilian
topic	Diet, Mediterranean Diet Therapy Food Quality of Life
spellingShingle	Diet, Mediterranean Diet Therapy Food Quality of Life Urquiaga,Inés Echeverría,Guadalupe Dussaillant,Catalina Rigotti,Attilio Origen, componentes y posibles mecanismos de acción de la dieta mediterránea
description	The Mediterranean diet is currently considered a healthy dietary pattern. It includes a great variety of foods, which are eaten in moderation and within a positive social environment. The generic term Mediterranean diet was born after the Seven Countries Study led by Ancel Keys around 1960. This dietary pattern is characterized by a high intake of fruits and vegetables, whole grains, legumes, nuts, fish, white meats and olive oil. It also includes moderate consumption of fermented dairy products, low intake of red meat and drinking wine with moderation during meals. Nutritionally, this diet is low in saturated fats and animal protein, high in antioxidants, fiber and monounsaturated fats, and exhibits an adequate omega-6/omega-3 fatty acid balance. The main bioactive compounds, which explain the health benefits of this dietary pattern, are antioxidants, fiber, monounsaturated and omega-3 fatty acids, phytosterols and probiotics. This diet is not exclusively confined to the Mediterranean Basin. Central Chile has a Mediterranean climate and our agriculture and culinary traditions are similar to those found in Mediterranean countries. Therefore, it is fundamental to increase awareness about the richness of our natural produce as well as our culinary culture, which may bring many health benefits and improve the quality of life in our population.
author	Urquiaga,Inés Echeverría,Guadalupe Dussaillant,Catalina Rigotti,Attilio
author_facet	Urquiaga,Inés Echeverría,Guadalupe Dussaillant,Catalina Rigotti,Attilio
author_sort	Urquiaga,Inés
title	Origen, componentes y posibles mecanismos de acción de la dieta mediterránea
title_short	Origen, componentes y posibles mecanismos de acción de la dieta mediterránea
title_full	Origen, componentes y posibles mecanismos de acción de la dieta mediterránea
title_fullStr	Origen, componentes y posibles mecanismos de acción de la dieta mediterránea
title_full_unstemmed	Origen, componentes y posibles mecanismos de acción de la dieta mediterránea
title_sort	origen, componentes y posibles mecanismos de acción de la dieta mediterránea
publisher	Sociedad Médica de Santiago
publishDate	2017
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872017000100012
work_keys_str_mv	AT urquiagaines origencomponentesyposiblesmecanismosdeacciondeladietamediterranea AT echeverriaguadalupe origencomponentesyposiblesmecanismosdeacciondeladietamediterranea AT dussaillantcatalina origencomponentesyposiblesmecanismosdeacciondeladietamediterranea AT rigottiattilio origencomponentesyposiblesmecanismosdeacciondeladietamediterranea
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Origen, componentes y posibles mecanismos de acción de la dieta mediterránea

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