Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
, 6 (10), 4302-16

Mediterranean Diet Pyramid: A Proposal for Italian People

Affiliations
Review

Mediterranean Diet Pyramid: A Proposal for Italian People

Annunziata D'Alessandro et al. Nutrients.

Abstract

Bread was a staple in the traditional Mediterranean diet of the early 1960s, as well as nowadays; however, it was a stone ground sourdough bread in Nicotera and probably in the Greek cohorts of the Seven Countries Study. In the present review, the nutritional characteristics of this food are analyzed in relation to its protective effects on coronary heart disease, metabolic diseases and cancer. According to our traditions, cultural heritage and scientific evidence, we propose that only cereal foods with low glycemic index (GI) and rich in fiber have to be placed at the base of the Mediterranean diet pyramid, whereas refined grains and high GI starchy foods have to be sited at the top.

Figures

Figure 1
Figure 1
Modern Italian diet pyramid presented during the third CIISCAM conference in Parma, Italy, on November 3, 2009 [6]. (CIISCAM: Centro Interuniversitario Internazionale di Studi sulle Culture Alimentari Mediterranee.)
Figure 2
Figure 2
Proposal of the Mediterranean diet pyramid for Italian people.

Similar articles

See all similar articles

Cited by 8 PubMed Central articles

See all "Cited by" articles

References

    1. Dietary Guidelines for Americans. [(accessed on 28 March 2014)]. Available online: http://www.health.gov/dietaryguidelines/dga95/9DIETGUI.HTM.
    1. Willett W.C., Sacks F., Trichopoulou A., Drescher G., Ferro-Luzzi A., Helsing E., Trichopoulos D. Mediterranean diet pyramid: A cultural model for healthy eating. Am. J. Clin. Nutr. 1995;61:1402–1406. - PubMed
    1. The Oldways Mediterranean Diet Pyramid. [(accessed on 28 March 2014)]. Available online: http://www.oldwayspt.org.
    1. Supreme Scientific Health Council. Ministry of Health and Welfare Dietary guidelines for adults in Greece. Arch. Hellenic Med. 1999;16:516–524.
    1. Aranceta J., Serra-Majem L., Working Party for the Development of Food-Based Dietary Guidelines for the Spanish Population Dietary guidelines for the Spanish population. Public Health Nutr. 2001;4:1403–1408. - PubMed
Feedback