Concluding Remarks

Abstract

The United Nations Education, Scientific and Cultural Organization’s broad concept of the Mediterranean diet (MD) as an ‘intangible cultural heritage’ constitutes the starting point of this book, which is dedicated to the molecular biochemistry of this eating pattern. The concept of the MD is introduced and discussed, time trends in its evolution are documented, and research results on the associations between MD and health are summarised. The concept of a ‘dietary pattern’ is used as an integrated approach, enabling the identification and quantification of the associations between the overall diet and specific health/disease outcomes. The analysis of nutritional epidemiology studies, complemented by information provided by studies at a cellular and/or a molecular level, enabled the discussion of the multiple associations between the MD, health, well-being and longevity. This work includes analytical data on food composition, highlighting minor components, many of which are bioactive. Sections were organised by food groups, and examples of every representative food group within the MD were chosen: olive oil and table olives; greens and other vegetables—including grains, fruits, pulses, nuts and aromatic herbs; milk and dairy products; fish, meat and other animal protein sources; infusions and wines. Advances in food analysis are bringing to light a multitude of bioactive compounds. These chemical entities, their content in foods and disclosed mechanisms of action, as well as the effect of diet on microbiota are described here. Several global and governmental organizations acknowledge the MD as nutritionally adequate, health-promoting and sustainable because of its emphasis on biodiversity and the intake of small meat portions. In short, Mediterranean-style dietary patterns score high for health, as well as for estimated sustainability scores and can be followed in Mediterranean as well as in non-Mediterranean countries.