Mediterranean Food Research Articles

Adverse effects of plastic ingestion on the Mediterranean small-spotted catshark (Scyliorhinus canicula)

Plastics are widely diffused in the oceans and their ingestion by marine organisms is raising concern for potentially adverse effects. The risk of harmful interactions with marine plastic pollution depends on the biology of the species as well as the distribution and abundance of the different plastic types.The aim of this study was to assess the occurrence of plastic ingestion by the small-spotted catshark (Scyliorhinus canicula), one of the most abundant elasmobranchs in the Mediterranean Sea. The expression levels of genes indicative of total immune system function were analyzed to gather preliminary data for further investigation of any potential correlations between plastic presence and immune activation.One hundred catsharks were collected during the Spring 2018 in two geographic locations in the southern region of the central Mediterranean Sea: 1) near Mazara del Vallo, SW Sicily and 2) near Lampedusa island, Italy's southernmost. Standard measurements were recorded for each specimen and its organs and sex was determined. The gastrointestinal tract (GIT) was preserved for plastic detection and identification. Where present, plastics (macro- and micro-) were characterized in terms of size, shape and polymer typology through microscopy and μ-Raman spectroscopy. Spleen from a subset of thirty samples was preserved for RNA extraction, then used to quantify by real time PCR the transcripts of T cell receptor beta (TCRB), T cell receptor delta (TCRD) and IgM genes.The results indicated that ingestion of plastic is widespread, with microplastics (MP, from 1 μm to <1 mm) abundantly present in nearly all samples and macroplasticplastic (MaP, > 1 cm) in approximately 18% of the specimens collected. A significant increase in the expression of TCRB, TCRD and IgM was observed in the spleen of MaP + specimens from Mazara del Vallo waters, in parallel with 67% increase in liver weight.While the presence of MP alone is not enough to induce a strong activation of the immunity, some type of plastics falling into the MaP category may be more toxic than others and crucial in the activation of the immune response.The results of this study represent a first evidence that plastic pollution represents an emerging threat to S. canicula, the Mediterranean food web and human consumers.

Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by sun and microwave drying

Basil is a plant consumed fresh and dried in Mediterranean cuisine. The effect of drying on antioxidant activity, total phenolic content, ascorbic acid content and color of Ocimum bacilicum L. from Turkey was investigated. The samples were dried by two methods: sun drying (RH 43-55% for 2 days) and microwave drying (400 watts for 8 min). Total phenolics contents were ranged from 34.1 to 62.2 mg GAE/g DM). The antioxidant activity based on the DPPH IC50 assay of the basil extracts varied from 104 to 149.7. The initial content of ascorbic acid in basil was 134.3 mg/ 100g. The ascorbic acid content of sun and microwave dried samples were 32.5, 25.5 mg/ 100g, respectively. The values for the L*, a* and b* coordinates of the fresh basil were 55.14, -17.13 and 27.76, sun and microwave dried basil samples were 45.63, -1.73, 16.79, and 39.17, -12.19, 21.62, respectively. As a result of this study, it was determined that dried basil samples contain more total phenolic component and have more antioxidant activity than fresh basil samples. It is also possible to deduce from the results that heat-drying causes high levels of ascorbic acid degradation and causes significant changes in color materials.

Carvacrol alters soluble factors in HCT-116 and HT-29 cell lines

Background/aim:Natural products are popular insights for researchers to investigate promising anti-cancer agents since some of these substances have lesser adverse effects restricting the treatment than traditional chemotherapeutic agents. A well-known monoterpene Carvacrol, widely consumed in Mediterranean cuisine and lower risks of cancer, has efficient anticancer effects. However, the mechanism of action is yet to be discovered. Materials and methods The investigation aims to illuminate a new perceptive in the role of this substance on colorectal cancer treatment, by the means of differences in a well-defined range of soluble factors. Carvacrol effect on both HT-29 and HCT-116 cell lines was evaluated on proliferation and the IC50 values were calculated by the RTCA xCELLigence device. Then MAGPIX assay was performed to obtain the changes in soluble factors of the cell lines. Results The Multiplexing assay suggests some of these factors were altered in favor of surviving and proliferation in aggressive cell line HCT-116 whereas they were altered against these characters in HT-29, were correlated with the increased IC50 concentration of HCT-116 in carvacrol treatment. Conclusion The current study indicates that differences in the levels of these soluble factors could modulate the anticancer effect related to carvacrol.

Foodborne Pathogens Dilemma in the Mediterranean Diet: Case of Lebanon

Mediterranean food has been known for its positive health impact however, a huge concern regarding its safety still remains. We reviewed the literature on food safety and foodborne illnesses particularly those caused by bacteria over the past 20 years in Lebanon. Food safety practice has major gaps in Lebanon where several food types of dairy products, meat, poultry, vegetables, and water have been reported to be contaminated by Brucella species, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella species, Staphylococcus aureus, and Yersinia species. Furthermore, the majority of these reported bacterial foodborne infections have shown resistance to several antibiotics. Food safety practice needs substantial efforts from public and private sector to protect consumers and help maintain a decent socio-economic status. This can only be implemented by new laws regulating the food chain, from farm to fork. Consumers as well need to become more aware about good food hygiene practices.

Experiential Application of a Culinary Medicine Cultural Immersion Program for Health Professionals.

Nutrition is a key factor in preventing and treating long-term disease. Patients should be advised to follow evidence-based dietary patterns, such as the Mediterranean diet, which has shown success in preventing or managing a variety of long-term diseases. All health professionals can play a role in providing nutrition advice to patients; however, many have shown an overall low nutrition knowledge and self-efficacy in counseling patients. Because of this, there is a call by health professional organizations for an increase in the applied nutrition education of health professionals. Increasing Culinary Health Opportunities for Professionals is a learn-first, practice second experiential learning program with currently practicing or aspiring health professionals aimed to increase nutrition knowledge, self-efficacy, attitudes, and dietary intake. Currently practicing health professionals (n = 15) and aspiring health professionals (n = 14) were recruited to participate in a 16-week online course on culinary medicine and the Mediterranean diet followed by a 2-week cultural immersion in Tuscany, Italy. Participants were taught the Mediterranean diet and lifestyle, culinary medicine, nutrition counseling, and cultural comparisons in the online course. In Tuscany, participants completed culinary lessons, organic farm tours, food production facility tours, and various tastings of Mediterranean foods. Participants completed a 51-item survey that measured nutrition knowledge, self-efficacy, attitudes, and Mediterranean diet adherence at baseline, post-online education, and post-cultural immersion. Mann-Whitney U tests were used to determine differences in mean scores between cohort 1 (currently practicing) and cohort 2 (aspiring). Results showed that cohort 1 had a greater increase in knowledge (1.07 ± 0.40 vs −0.87 ± 0.40, P = .0069) and self-efficacy (0.74 ± 0.24 vs 0.01 ± 0.24, P = 0.0441) from pre-post course, but at the conclusion of the cultural immersion, there were no significant differences between cohorts in mean changes in attitude, knowledge, self-efficacy, or Mediterranean diet scores from baseline. These results suggest that implementation of this curriculum can be equally effective in increasing nutrition-related attitudes, self-efficacy, and Mediterranean diet adherence for both currently practicing and aspiring health professionals.

Phytotoxic effects of commercial essential oils on selected vegetable crops: Cucumber and tomato

Essential oils of Origanum vulgare L., Rosmarinus officinalis L., Thymus mastichina L., Ocimum basilicum L., Melaleuca alternifolia Maiden & Betche ex Cheel, Eucalyptus globulus Labill., Gaultheria procumbens L. and Origanum majorana L., with herbicidal effects at different doses (0.125, 0.250, 0.50 and 1 μL/mL) were tested against Cucumis sativus L. and Solanum lycopersicum L., in order to ensure their harmlessness against these Mediterranean food crops. Oregano (carvacrol 60.42%) was the most damaging essential oil, exhibiting a dose-dependent phytotoxic activity against the seed germination and seedling growth of cucumber and tomato, whereas rosemary (1,8-cineole 24.95%, camphor 20.45% and α-pinene 16.70%) essential oil was the least injurious in cucumber and tomato seed germination. The cultivated vegetable crop cucumber was more resistant to tomato at all tested essential oils. Seedling growth studies showed that the radicle was more sensitive than the hypocotyl to the essential oils. In cucumber, only M. alternifolia essential oil significantly affected the hypocotyl growth of cucumber (34.61%) at the highest dose (1 μL/mL) assayed. Rosemary essential oil could be used as pre-emergent bioherbicide in the control of weeds affecting cucumber and tomato crops.

Extra Virgin Olive Oil and Nigella sativa Oil Produced in Central Italy: A Comparison of the Nutrigenomic Effects of Two Mediterranean Oils in a Low-Grade Inflammation Model.

Extra virgin olive (EVO) oil and Nigella sativa (NG) oil are two well-known Mediterranean foods whose consumption has been associated with beneficial effects on human health. This study investigates the nutrigenomic properties of two high quality EVO and NG oils in an in vitro model of low-grade inflammation of human macrophages (THP-1 cells). The aim was to assess whether these healthy foods could modulate inflammation through antioxidant and epigenetic mechanisms. When THP-1 cells were co-exposed to both lipopolysaccharides (LPS)-induced inflammation and oils, both EVO and NG oils displayed anti-inflammatory activity. Both oils were able to restore normal expression levels of DNMT3A and HDAC1 (but not DNMT3B), which were altered under inflammatory conditions. Moreover, EVO oil was able to prevent the increase in TET2 expression and reduce global DNA methylation that were measured in inflamed cells. Due to its antioxidant properties, EVO oil was particularly efficient in restoring normal levels of membrane fluidity, which, on the contrary, were reduced in the presence of inflammation. In conclusion, these data support the hypothesis that these Mediterranean oils could play a major role in the modulation of low-grade inflammation and metabolic syndrome prevention. However, NS oil seems to be more efficient in the control of proinflammatory cytokines, whereas EVO oil better helps to counteract redox imbalance. Further studies that elucidate the nutrigenomic properties of local produce might help to promote regional the production and consumption of high-quality food, which could also help the population to maintain and promote health.

The importance of alien species to the food web and bottom trawl fisheries of the Northeastern Mediterranean, a modelling approach

Abstract Alien species and bottom trawl fisheries are of significant concern in the Eastern Mediterranean as both can put pressure on coastal systems whilst some alien species also constitute an important component of the trawl catches. Using an Ecopath model representing the Gulf of Mersin (Northeastern Mediterranean) for the period September 2009 to September 2013, this study describes the impacts of alien species and bottom trawl fisheries on the structure and functioning of this Northeastern Mediterranean food web. Our results show that the increase in alien species has had an important ecological impact on ecosystem structure and function. The alien species have had mostly negative impacts on native taxa, and trawl fisheries may have helped some alien species gain an advantage over native species, particularly at lower trophic levels. The Mixed Trophic Impact analysis showed that trawling and trawl discards had a noticeable direct and indirect impact on the food web, to the extent that trawling now affects the ecological role of the alien species. The cumulative overall impact of alien demersal functional groups on the pelagic domain, and vice versa suggest that alien species now play a role in benthic-pelagic coupling, and that this role is mediated by the fisheries. These results support the idea that alien species and trawling are now both important factors in structuring the Northeastern Mediterranean food web. It will thus be critical to consider both factors, as well as their interactions, when developing ecosystem-based management approaches for the region.

Socio-economic determinants of nutrition transition in Southern European countries

Abstract Issue/problem Traditional dietary patterns in southern European countries are changing into less healthy choices, especially among the younger generations. Description of the problem There is consistent evidence of a transition from Mediterranean foods preference toward a higher consumption of high-caloric and hyper-processed foods. Potential reasons for the observed nutrition transition or barriers for adopting healthy dietary pattern across the borders of the Mediterranean basin are represented by lifestyle changes, food globalization, economic, and socio-cultural factors. Results Emerging socioeconomic inequalities in other domains of healthy dietary behaviors such as dietary variety, access to organic foods and food purchasing behavior seems to affect Southern Mediterranean countries while countries in Northern Europe and some other Countries around the world are currently embracing a Mediterranean-like dietary pattern. A potential cause of this downward trend could be the increasing prices of some food items of the Mediterranean diet pyramid. Recent evidence has shown a possible involvement of the economic crisis, as material resources becoming strong determinants of the adherence to the Mediterranean diet just after the recession started in 2007-2008 in part of Europe. Undesirable dietary modifications possibly linked to the current economic crisis were mainly reported by lower socioeconomic groups. Interpretation Traditional healthy dietary patterns have become socioeconomically patterned, and the prominent role of financial over cultural resources in determining the adherence to this pattern should be taken into account. The current economic crisis represents a major health threat for the general population but in particular for the most vulnerable socioeconomic groups, possibly leading to wider gaps in terms of risk/protective factors across socioeconomic categories.

Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion

Meat lipids oxidation during digestion gives rise to a post-prandial oxidative stress condition, which negatively affects human health. Mediterranean Diet vegetables contain high amount of phenolic compounds, which potentially may reduce the oxidative phenomena during digestion. In vitro co-digestion of turkey meat with a typical Mediterranean Diet salad containing tomato, onion, black olives, extra-virgin olive oil (EVOO) and basil, dose-dependently reduced lipid peroxidation. Onion and EVOO were more effective in limiting oxidation than the other foods, resulting in negligible concentrations of lipid hydroperoxides after digestion. Specific phenolic classes dominated the phenolic profile of the different foods, such as flavonols and anthocyanins in onion, phenolic acids in tomato and basil, and tyrosol-derivatives in black olives and EVOO. The correlation between lipid peroxidation inhibition, phenolic constituents and antioxidant properties was evaluated by principal component analysis (PCA). Flavonols and anthocyanin were the major contributors to the bioactive response of vegetable foods.

Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils

Among other plants, thyme and oregano are commonly used in Mediterranean cuisine, especially in meat dishes. Although the essential oils of these two plants possess great antimicrobial and antioxidative properties, their application as natural meat preservatives are limited due to hydrophobicity, sensitivity to external factors and interaction with food components. Furthermore, essential oils can have adverse impacts on meat’s organoleptic properties. A possible way to overcome these barriers is by incorporating essential oils into nanometric delivery systems. Nano-sizing essential oils increases their stability, protects them, and allows their controlled release. This enhances the bioavailability of the essential oils and reduces their possible adverse impact on meat products’ organoleptic properties by preventing their unwanted interactions with food components. The antibacterial and antioxidative effect of nanoencapsulated essential oils is confirmed in numerous studies, and some of them show that in this form, essential oils were potent in food models e.g. beef burgers, pâté and rainbow trout. However, a more promising way to introduce nano forms of essential oils into foods is incorporating them in packaging systems.

The Mediterranean Diet And Cardioprotection: Historical Overview And Current Research.

Ancient Greece was the cradle of the Mediterranean food tradition, characterized by the Mediterranean “eternal trinity” wheat - olive oil - wine, the very essence of the country’s traditional agricultural and dietary regime, enriched by a culture of sharing and commensality. This food model, subsequently adopted and spread by the Romans, was rediscovered at the end of the Second World War by two American researchers, Leland Allbaugh and Ancel Keys. With the famous Seven Countries Study, Keys demonstrated for the first time that populations practicing a Mediterranean diet - such as the Greeks and southern Italians - showed low mortality rates from ischemic heart disease compared to the peoples of Northern Europe and North America. Since then, numerous subsequent epidemiological studies and randomized clinical trials have confirmed the beneficial effects of the Mediterranean diet both in primary and secondary prevention of cardiovascular diseases. This review will focus on the origins of the Mediterranean diet from its roots and its relationship to cardiovascular disease, with a brief overview of the nutritional mechanisms that influence atherosclerosis.

Analysis of Main and Healthy Phenolic Compounds in Foods

Abstract Background: In the last few decades, the media has been overwhelming the consumer with various dietary requirements that some of which lead to no avail. On the other hand, the Mediterranean diet, which stems from a very ancient lore, stands as one of the most effective diets whose conspicuous and positive results are still impacting the lives of many Mediterranean locals. The “Mediterranean Diet” is an umbrella term that is used to denote a plethora of natural ingredients used in the culinary tradition of the region, and which comprises but is not limited to olive oil, cereals, wine, fruits, dried fruits, and spices. MD components are known for being rich in antioxidant compounds. Polyphenols belong to the category of antioxidants that occur in the above-mentioned Mediterranean foods. Objective: The current review aims at presenting main classes of phenols from plant foods, their role as dietary components, and an overview on analytical methods for their extraction from food matrices, their separation, detection and quantification. Conclusions: The discrimination of phenols is not an easy matter, and several methods are described in the literature, mainly chromatographic methods, which are herein reviewed. In short, phenols are mainly found in vegetable foods in which the Mediterranean Diet is rich. The health effects of some phenols and analytical methods are herein revised. Highlights: Phenols or Phenolics is a designation corresponding to compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring. Phenols in foods occur mainly as secondary metabolites of vegetables, often found in polymeric forms (polyphenols). Phenols from foods are mainly simple phenols (e.g., caffeic acid), flavonoids, the most varied and ubiquitous class (e.g., catechin, quercetin), stilbenes (resveratrol), lignans, and tannins. In addition to the wide range of polyphenols present in foods, the compounds are quantitatively and qualitatively distributed in a heterogenous way in the different compartments of the food matrix. This structural and compartmental diversity leads to an important variability of the physicochemical properties impacting otherwise the extraction of phenols. Total phenols are determined by the Folin Cioucalteau method, as described in European Pharmacopeaea.

First Report of Pseudomonas viridiflava Causing Bacterial Blight on Globe Artichoke in Turkey

The production of globe artichoke (Cynara scolymus L.), which is a major part of Mediterranean cuisine and packs an abundance of nutritional value, has been increasing over recent decades in Turkey. In the spring of 2018, globe artichoke (cv. Sakiz) plants with blight symptoms on outer bracts, dark brown sunken lesion on inner sides, red-brown areas on margins, and small and malformed buds were found in artichoke-growing areas in the Karaburun district of Izmir, Turkey. In some areas, disease incidence was up to 5% of the plants. Several buds in harvest stage exhibiting symptoms were collected from 30-ha artichoke production fields that have heavy soil texture and humid weather conditions and processed to identify the causal agent on 15 artichoke samples. Symptomatic outer bracts showing characteristics of bacterial blight symptoms as well as spines were surface sterilized with 1% NaOCl, rinsed in sterilized distilled water (SDW), and cultured on King’s medium B (KB) for 24 h at 28°C. After incubation, a predominant bacterium was isolated from all samples. Fifteen isolates from independent samples were subjected to biochemical and pathogenicity tests. Round, flat, and blue-green translucent colonies fluorescing under 360-nm UV light when grown on KB medium were observed in all samples taken. The isolates caused soft rot of potato tubers, induced a hypersensitive reaction in tobacco leaves, gave a reaction in the anaerobe respiratory test, and were negative for levan, oxidase, arginine dihydrolase, gelatin hydrolysis, aesculin hydrolysis, and starch hydrolysis. The isolated strains presented the following LOPAT profile: – – + – +. Acid was produced from mannitol, erythritol glycerol, D-sorbitol, D-mannose, and inositol but not from L-tyrosine, D-cellobiose, D-arabinose, and D-trehalose, all of which are typical characteristics of Pseudomonas viridiflava (Lelliott et al. 1966; Schaad et al. 2001). The bacterial identity was further confirmed by amplifying the 16S rRNA gene using the universal bacterial primers 8F and 1492R (Galkiewicz and Kellogg 2008) and gyrase subunit B (gyrB) gene using primers gyrB-Rps/gyrB-Fps (Sawada et al. 1999). The sequences were submitted to GenBank under accession numbers MH763694 for 16S and MK546431 for gyrB. BLASTn analysis of the 1,042-bp amplicon for 16S and 545-bp amplicon for gyrB indicated that it had 99% similarity with P. viridiflava strain 4G1113 (accession no. MG972916) and 100% similarity with P. viridiflava ATCC 13223 strain (accession no. KY612187), respectively. Pathogenicity tests were conducted twice on outer bracts and main stems of artichoke cultivar Sakiz by inoculating 20 µl of bacterial suspension of a 24-h culture in KB medium (1.9 × 10⁹ CFU/ml in SDW). The inoculated plants were placed in a transparent box for 7 days and kept at 25°C and 70% relative humidity. The bract leaves inoculated with only SDW did not develop symptoms; however, the bracts treated with isolated bacterial suspension developed blight symptoms similar to those observed in the field, 7 days postinoculation. The stems inoculated with the isolate also exhibited soft rot symptoms, and the same bacterium was consistently reisolated from both bracts and stems but not from parts of negative control plants. Reisolated bacteria exhibited the same biochemical profile with our isolate, thereby fulfilling Koch’s postulates. P. viridiflava causing a bacterial blight of artichoke bracts was previously reported in Greece (Sarris et al. 2012). To our knowledge, it is the first report of this bacterium causing bacterial blight on leaves and soft rot on stems of globe artichoke in Turkey. Given the availability of climatic conditions, the potential of disease spreading can cause a serious reduction in yield and marketability of this vegetable, which has increasing popularity owing to having high nutritional value, leading to substantial economic losses.

Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas

Ochratoxin A (OTA) is a nephrotoxic mycotoxin naturally found in a wide range of food commodities throughout the world. Aspergillus carbonarius is the most important source of OTA in food commodities such as wine, grapes and dried vine fruits and is also responsible for the formation of OTA in coffee.The aim of this study was to determine the simultaneous effect of three culture media (Czapek Yeast Extract Broth (CYB); Synthetic Grape Juice Medium (SGM) and White grape juice (WGJ)) at three water activity (aw) levels (0.90; 0.95 and 0.98–0.99), and three incubation temperatures (15 °C, 25 °C and 35 °C) on the growth and OTA production by 16 strains of A. carbonarius. The strains were mainly isolated from grapes from areas with a Mediterranean climate. All the strains were confirmed for identity by sequencing of the calmodulin gene. The assay was performed in microtiter plates, determining the absorbance at 530 nm and the concentration of OTA after 1, 2, 4 and 10 days of incubation.No significant differences were observed in absorbance values between the strains. The highest absorbance values were recorded in CYB at 0.99 aw and at 0.95 aw after 10 days of incubation at 25 °C and 35 °C. None of the strains were able to grow at 0.90 aw and 15 °C in any culture media after 10 days of incubation. OTA concentration was statistically higher at 15 °C than at 25 °C or 35 °C. The highest significant OTA values were obtained at 0.98–0.99 aw and the best culture media for OTA production was CYB, followed by WGJ and SGM. While strains isolated from Mediterranean climate foods had a similar behavior despite being isolated from different geographical areas, OTA concentration produced by one Robusta coffee strain from Thailand was statistically higher at 25 °C than at 15 °C. This would suggest that the type of food matrices and consequently the adaptation of A. carbonarius strains to different climatic conditions would have a greater influence on the ecophysiology of the strains than only their geographical origin.

Reproducibility and relative validity of a food frequency questionnaire to assess dietary intake of adults living in a Mediterranean country.

ObjectiveFood frequency questionnaires (FFQs) must be validated among the population of interest due to the specificities in dietary habits, culture and food in each country of the Mediterranean region. The objective of this study was to determine the relative validity and reproducibility of a 157 item semi-quantitative FFQ among Lebanese adult population.Material and methodsDietary intake was assessed through dietary recalls, a FFQ with food items, and traditional recipes from the Mediterranean cuisine. Validity of the FFQ was measured by comparing the intake of calories, macro and micronutrients to the mean values derived from three dietary recalls (DR). Reproducibility of the FFQ was evaluated after repeating the same FFQ among the participant after a four-month period.Results114 healthy adults aged between 18 and 60 years of which 52.6% are men participated in this study. 53 of these adults participated in the reproducibility study. Intra class correlation coefficient (ICC) between the two FFQ measurements ranged from 0.822 for sodium to 0.998 for energy indicating excellent reproducibility. The FFQ showed slightly higher intakes than the dietary recalls for most of the nutrients and foods reaching 2.1% for nutrients (polyunsaturated fatty acids) and 18% for food groups (olive oil). Correlation coefficients ranged between 0.783 (sodium) and 0.996 (carbs) for nutrients and between 0.906 (fish) and 1 (fruits and nuts) for food groups, with a significant p value (p = 0.038 for folate). Cross-classification of nutrients into quartiles showed that more than 81% of the participants were classified in the same quartile. Misclassifications were low for most nutrients with one to three persons misclassified at the extreme quartiles.ConclusionThe FFQ used in this research contained western and Mediterranean type of dishes and foods. Statistical analysis showed good reproducibility and validity of the tested tool in a heterogeneous sample of adults living in a Mediterranean country. It is a useful tool for future investigations and strategies promoting the comeback of this traditional diet.

THE HIDDEN TURNING POINTS OF THE MEDITERRANEAN DIET: A TOOL FOR HEALTH AND AGRO-FOOD POLICIES. RATING OUT OF FIFTY YEARS, AND 22 COUNTRIES

The purpose of this study is to develop a method to identify the radical changes in the Mediterranean adequacy index (MAI) trend for monitoring and modifying food and prevention policies. The development of a statistical solver demonstrates that the evolution of the MAI over time (1961-2013) in the EU countries, the USA and Japan is at least bi-parted. In most countries, often two successive conflicting tendencies emerge, whose intersection is signaled by a turning point. The framework of the “knowledge-based view” can help determine whether or not the slopes of the new trend are idiosyncratic with WHO objectives to prevent chronic diseases. Sustainably fighting against the rise in coronary heart disease (CHD) requires to incentive both demand and supply of food products Mediterranean-intensive, revealing by solver use the MAI hidden turning-points . This study allows policymakers to improve their planning, prevention and monitoring capabilities through more exact projections concerning both Mediterranean food markets and emerging CHD risks.

Analysis of Main and Healthy Phenolic Compounds in Foods.

Background: In the last few decades, the media has been overwhelming the consumer with various dietary requirements that some of which lead to no avail. On the other hand, the Mediterranean diet, which stems from a very ancient lore, stands as one of the most effective diets whose conspicuous and positive results are still impacting the lives of many Mediterranean locals. The "Mediterranean Diet" is an umbrella term that is used to denote a plethora of natural ingredients used in the culinary tradition of the region, and which comprises but is not limited to olive oil, cereals, wine, fruits, dried fruits, and spices. MD components are known for being rich in antioxidant compounds. Polyphenols belong to the category of antioxidants that occur in the above-mentioned Mediterranean foods. Objective: The current review aims at presenting main classes of phenols from plant foods, their role as dietary components, and an overview on analytical methods for their extraction from food matrices, their separation, detection and quantification. Conclusions: The discrimination of phenols is not an easy matter, and several methods are described in the literature, mainly chromatographic methods, which are herein reviewed. In short, phenols are mainly found in vegetable foods in which the Mediterranean Diet is rich. The health effects of some phenols and analytical methods are herein revised. Highlights: Phenols or Phenolics is a designation corresponding to compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring. Phenols in foods occur mainly as secondary metabolites of vegetables, often found in polymeric forms (polyphenols). Phenols from foods are mainly simple phenols (e.g., caffeic acid), flavonoids, the most varied and ubiquitous class (e.g., catechin, quercetin), stilbenes (resveratrol), lignans, and tannins. In addition to the wide range of polyphenols present in foods, the compounds are quantitatively and qualitatively distributed in a heterogenous way in the different compartments of the food matrix. This structural and compartmental diversity leads to an important variability of the physicochemical properties impacting otherwise the extraction of phenols. Total phenols are determined by the Folin Cioucalteau method, as described in European Pharmacopeaea.

Mediterranean Diet Pyramid: A Proposal for Italian People. A Systematic Review of Prospective Studies to Derive Serving Sizes.

In the last decade, a number of meta-analyses of mostly observational studies evaluated the relation between the intake of food groups and the risk of noncommunicable diseases (NCDs). In this study, we systematically reviewed dose-response meta-analyses of prospective studies with the aim to derive the quantities of food to consume to attain a protective (Mediterranean food) or a non-adverse (non-Mediterranean food) effect toward selected NCDs such as cardiovascular disease (CVD) including coronary heart disease (CHD) and stroke, type 2 diabetes (T2DM), colorectal (CRC) and breast cancer. These derived quantities, wherever possible, were suggested for a quantification of food servings of the Mediterranean Diet Pyramid proposed for Italian People (MDPPI). This pyramid came from the Modern Mediterranean Diet Pyramid developed in 2009 for Italian people. A weekly menu plan was built on the advice about frequency of intakes and serving sizes of such pyramid and the nutritional composition of this diet was compared with the Reference Italian Mediterranean Diet followed in 1960 in Nicotera. The diet built according the advice of MDPPI was very similar to that of Nicotera in the late 1950s that has been chosen as Italian Reference Mediterranean Diet with the exception of percentage of energy provided by cereals that was lower and of fruits and vegetables that was higher. Saturated fatty acids were only the 6% of daily energy intake. Also the Mediterranean Adequacy Index (MAI) was very similar to that of the aforementioned diet.

Greater adherence to a Mediterranean Diet is associated with better gait speed in older adults with type 2 diabetes mellitus

Older adults with type 2 diabetes mellitus (T2DM) are vulnerable to the physical frailty phenotype. Adherence to a Mediterranean Diet (MedDiet) is emerging as a potential dietary strategy to attenuate physical disability with age. This cross-sectional analysis aimed to explore the association between adherence to a MedDiet and characteristics of the physical frailty phenotype in older adults with T2DM. Adherence to a MedDiet was assessed using two dietary adherence tools: [1] alternate Mediterranean Food Score (MED); [2] Mediterranean Diet Adherence Screener (MEDAS). The short physical performance battery (SPPB) and gait speed was used to evaluate lower extremity physical function. Frailty was defined as having three of the following: exhaustion, low muscle strength, low physical activity, slow gait speed, and weight loss. Multiple regression analysis was used to summarise associations between dietary adherence, SPPB score, gait speed and muscle strength adjusted for age, physical activity and time since T2DM diagnosis. A total of n=87 participants (71.2±8.2 years) were included. A total of n=6 (∼7%) and n=32 (∼37%) participants were identified as frail and pre-frail respectively. After adjustment for age, physical activity and time since T2DM diagnosis, greater adherence to a MedDiet, using both adherence tools, was significantly associated with better gait speed (MED: β=0.365; P=0.002; MEDAS: β=0.313; P=0.007). When assessing the individual dietary elements included in the MED score, fish and seafood consumption was the single significant contributor to better gait speed (β=0.229; P=0.05). Nil associations were observed when assessing adherence against muscle strength. Greater adherence to a MedDiet was associated with better lower extremity physical performance in older adults with T2DM. Future studies should investigate the efficacy of a MedDiet intervention for attenuation of physical frailty characteristics in older adults with T2DM.