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Q J Med 2000; 93: 783-785
© 2000 Association of Physicians

Editorial

The Mediterranean diet revisited—towards resolving the (French) paradox

J.W.G. Yarnell and A.E. Evans

Department of Epidemiology and Public Health, The Queen's University of Belfast

The Mediterranean diet traditionally refers to diets typical of the olive-growing regions of the Mediterranean, but has a number of important constituents in addition to olive oil. These include: a large consumption of salads and legumes, and also wheat, olives, grapes, other fruits and their derivative products, including alcohol.1 As noted by Trichopoulou and Lagiou,1 total fat consumption may be high, at around 40% of total energy, as in Greece, or moderate, at around 30% of total energy, as in Italy. In Italy, the diet is characterized by pasta consumption, whereas in Spain fish consumption is particularly high. Ferro-Luzzi and Sette2 and de Lorgeril3 also comment on the difficulty of adequately defining a Mediterranean diet. According to Trichopoulou,1 moderate alcohol consumption is an essential component, but moderate is not defined quantitatively. Ancel Keys, pioneer of the Seven Countries Study, had a hand in promoting the idea of a . . . [Full Text of this Article]

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