Diet and cancer in Mediterranean countries: carbohydrates and fats

2009 ◽  
Vol 12 (9A) ◽  
pp. 1595-1600 ◽  
Author(s):  
Cristina Bosetti ◽  
Claudio Pelucchi ◽  
Carlo La Vecchia
Keyword(s):  
Cancer Risk ◽  
Olive Oil ◽  
Digestive Tract ◽  
Mediterranean Diet ◽  
A Priori ◽  
Glycaemic Index ◽  
Case Control Studies ◽  
Mediterranean Countries ◽  
Increased Risk ◽  
The Mediterranean

AbstractObjectiveSeveral aspects of the diet characteristic of the Mediterranean countries are considered favourable not only on cardiovascular disease, but also on cancer risk. We considered some aspects of the Mediterranean diet (including, in particular, the consumption of olive oil and carbohydrates) on cancer risk.Design, Setting and SubjectsData were derived from a series of case-control studies, conducted in Italy since the early 1990s, on over 10 000 cases of thirteen cancer sites and over 17 000 controls.ResultsOlive oil, and other mono- and unsaturated fats, appear to be favourable indicators of breast, ovarian, colorectal, but mostly of upper aero-digestive tract cancers. Whole grain foods are also related to reduced risk of upper aero-digestive tract and various other cancers. In contrast, refined grain intake and, consequently, glycaemic index and glycaemic load were associated to increased risk for several cancer sites. Fish, and hence a diet rich in n-3 polyunsaturated fatty acids, tended to be another favourable diet indicator, while frequent red meat intake was directly related to some common neoplasms. An a priori defined Mediterranean diet score was inversely related to upper digestive and respiratory tract cancers.ConclusionsThese data provide additional evidence that major characteristics of the Mediterranean diet favourably affect cancer risk.

scholarly journals Diet and cancer risk in Mediterranean countries: open issues

2006 ◽  
Vol 9 (8A) ◽  
pp. 1077-1082 ◽  
Author(s):  
Carlo La Vecchia ◽  
Cristina Bosetti
Keyword(s):  
Cancer Risk ◽  
Digestive Tract ◽  
Mediterranean Diet ◽  
A Priori ◽  
Case Control Studies ◽  
Epithelial Cancers ◽  
Relative Risks ◽  
Mediterranean Countries ◽  
The Mediterranean ◽  
Population Attributable Risks

AbstractObjectiveTo analyse various aspects of the Mediterranean diet in relation to the risk of several common cancers in Italy.DesignData from a series of case-control studies conducted in northern Italy between 1983 and 2004 on over 20 000 cases of several major cancers and 18 000 controls.ResultsFor most digestive tract cancers, the risk decreased with increasing vegetable and fruit consumption, with relative risks between 0.3 and 0.7 for the highest level of intake, and the population-attributable risks for low intake of vegetables and fruit ranged between 15 and 40%. Less strong inverse relations were observed for other (epithelial) cancers, too. A number of micronutrients contained in vegetables and fruit showed an inverse relation with cancer risk. In particular, flavones, flavonols and resveratrol were inversely related to breast cancer risk. Olive oil, which is a typical aspect of the Mediterranean diet, has also been inversely related to cancers of the colorectum and breast, and mainly of the upper digestive and respiratory tract. Consumption of pizza, one of the most typical Italian foods, was related to a reduced risk of digestive tract cancers, although pizza may simply be an aspecific indicator of the Italian diet.ConclusionsAdherence to the Mediterranean diet is a favourable indicator of the risk of several common epithelial cancers in Italy. A score summarising the major characteristics of the Mediterranean diet was related to a priori defined reduced risks of several digestive tract neoplasms by over 50%.

scholarly journals Mediterranean diet and cancer

2004 ◽  
Vol 7 (7) ◽  
pp. 965-968 ◽  
Author(s):  
Carlo La Vecchia
Keyword(s):  
Digestive Tract ◽  
Mediterranean Diet ◽  
Female Genital Tract ◽  
Favourable Effect ◽  
Case Control Studies ◽  
Systematic Analysis ◽  
Epithelial Cancers ◽  
Increased Risk ◽  
The Mediterranean

AbstractObjective:To analyse the role of various aspects of the Mediterranean diet in several common epithelial cancers, including digestive and selected non-digestive tract neoplasms.Design:Systematic analysis of data from a series of case-control studies.Setting:Northern Italy, between 1983 and 1998.Subjects:Over 12 000 cases of 20 cancer sites and 10 000 controls.Results:For most epithelial cancers, the risk decreased with increasing vegetable and fruit consumption, with relative risk (RR) between 0.3 and 0.7 for the highest versus the lowest tertile. For digestive tract cancers, population-attributable risks for low intake of vegetables and fruit ranged between 15 and 40%. A protective effect was observed also for breast, female genital tract, urinary tract and a few other epithelial neoplasms. A number of antioxidants and other micronutrients showed an inverse relationship with cancer risk, but the main components responsible for the favourable effect of a diet rich in vegetables and fruit remain undefined. Fish tended to be another favourable diet indicator. In contrast, subjects reporting frequent red meat intake showed RRs above unity for several common neoplasms. Intake of whole-grain foods was related to a reduced risk of several types of cancer, particularly of the upper digestive tract. This may be due to a favourable role of fibre, but the issue is still open to discussion. In contrast, refined grain intake and, consequently, glycaemic load and glycaemic index were associated with increased risk of different types of cancer including, among others, breast and colorectal.Conclusions:A low-risk diet for cancer in the Mediterranean would imply increasing the consumption of fruit and vegetables, as well as avoiding increasing the intakes of meat and refined carbohydrates. Further, olive oil and other unsaturated fats, which are also typical aspects of the Mediterranean diet, should be preferred to saturated ones.

scholarly journals Changes in food supply in Mediterranean countries from 1961 to 2001

2006 ◽  
Vol 9 (1) ◽  
pp. 53-60 ◽  
Author(s):  
Reina Garcia-Closas ◽  
Antoni Berenguer ◽  
Carlos A González
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Food Supply ◽  
Dietary Pattern ◽  
Fruits And Vegetables ◽  
Geographical Differences ◽  
Mediterranean Countries ◽  
The Mediterranean ◽  
Traditional Mediterranean Diet ◽  
The 1960S

AbstractObjectiveTo describe geographical differences and time trends in the supply of the most important food components of the traditional Mediterranean diet.DesignFood supply data collected from national food balance sheets for the period 1961–2001.SettingSelected Mediterranean countries: Spain, Italy, France, Greece, Algeria, Morocco, Tunisia and Turkey.ResultsDifferences of almost 30-fold and five-fold were found in the supply of olive oil and fruits and vegetables, respectively, among the Mediterranean countries studied during the 1960s. A favourable increasing trend for the supply of fruit and vegetables was observed in most Mediterranean countries. However, an increase in the supply of meats and dairy products and a decrease in the supply of cereals and wine were observed in European Mediterranean countries from 1961 until 2001. Only in African and Asiatic Mediterranean countries were cereals the base of food supply. During the 1990s, Greece's food supply pattern was closest to the traditional Mediterranean diet, while Italy and Spain maintained a high availability of fruits, vegetables and olive oil, but were losing the other typical components. Among African and Asiatic Mediterranean countries, only Turkey presented a traditional Mediterranean dietary pattern except with respect to olive oil, the supply of which was very low. France showed a Western dietary pattern, with a high supply of animal products and a low supply of olive oil.ConclusionsDietary supplies in the Mediterranean area were quite heterogeneous in the 1960s and have experienced a process of Westernization, especially in European Mediterranean countries.

scholarly journals Evolution of Konglish Based on the Current Prevalence and South Korean Public Attitude Towards Konglish

2020 ◽  
Vol 3 ◽  
Author(s):  
Jennifer Tse
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Cognitive Abilities ◽  
Brain Disorder ◽  
Preventative Measures ◽  
Increased Risk ◽  
The Future ◽  
The Mediterranean

Alzheimer’s disease is a brain disorder that negatively affects memory and other cognitive abilities, including language and maintaining one’s orientation. Eventually, one’s ability to function cognitively or physically ceases altogether. The Mediterranean diet is characterized by large amounts of fruits, vegetables, olive oil, and a lack of red meat. Such a diet is most often consumed near areas surrounding the Mediterranean Sea and has been linked to a reduced risk of Alzheimer’s disease. This correlation is crucial to study as there is no current effective treatment for Alzheimer’s disease. Understanding what can prevent this disease is important for public health, as well as helping us identify the causes of the disease, which aid in creating effective treatments in the future. In this paper, research on the link between the Mediterranean diet and the risk of developing Alzheimer’s disease as one ages will be examined. Evidence shows that people who follow the Mediterranean diet have a lower risk of Alzheimer’s as they grow older. Research indicates that this is due to the polyphenols in olive oil—a staple in the Mediterranean diet—and the general heart and body health that the diet promotes. This healthy diet also reduces obesity, which is linked to an increased risk of Alzheimer’s disease. In the future, more effort should be put into impeding the development of Alzheimer’s disease, which could potentially be done using knowledge of which populations are at risk, critical biomarkers of the disease, and preventative measures like the Mediterranean diet.

scholarly journals The Mediterranean Diet and the Increasing Demand of the Olive Oil Sector: Shifts and Environmental Consequences

REGION ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 101-112 ◽  
Author(s):  
Bruno Neves ◽  
Iva Miranda Pires
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Production Systems ◽  
Agricultural Policies ◽  
Slow Food ◽  
Mediterranean Countries ◽  
The World ◽  
The Mediterranean ◽  
Oil Sector ◽  
Increasing Demand

Mediterranean countries play a crucial role as olive oil producers and consumers compared to other world regions. This work focusses on the development of the world production, trade and consumption where the Mediterranean region stands out from the rest of the world, in particular, the Northern Mediterranean countries. Aspects such as how communication emphasizes the benefits of the Mediterranean diet - which is a distinctive characteristic of the Mediterranean culture and identity - the Slow Food Movement, the International Olive Council campaigns, and the successive Common Agricultural Policies, that have triggered production, trade and consumption around the world, are here discussed. Such increases and stimuli brought and is still bringing changes to the olive oil sector such as a shifting tendency in production modes as well as modernization of the sector, responding to the increasing demand. These shifts and demand are changing landscapes and are being referred as environmentally harmful to the ecosystems as the production of olive oil is shifting to more intensive production systems and monoculture plantations. These issues are here debated and illustrated with case study examples, referring to the Mediterranean countries, particularly, referring to the Iberian Peninsula.

scholarly journals Olive oil intake and breast cancer risk in the Mediterranean countries of the European Prospective Investigation into Cancer and Nutrition study

2012 ◽  
Vol 131 (10) ◽  
pp. 2465-2469 ◽  
Author(s):  
Genevieve Buckland ◽  
Noemie Travier ◽  
Antonio Agudo ◽  
Ana Fonseca-Nunes ◽  
Carmen Navarro ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Breast Cancer Risk ◽  
Cancer Risk ◽  
Olive Oil ◽  
Mediterranean Countries ◽  
Nutrition Study ◽  
The Mediterranean ◽  
Prospective Investigation

scholarly journals The effects of Mediterranean diet and EVOO consumption in relation to human health

2020 ◽  
Vol 12 (3) ◽  
pp. 466-485
Author(s):  
Evangelia BASDEKI ◽  
Constantinos SALIS ◽  
Marianna HAGIDIMITRIOU
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Antioxidant Properties ◽  
Daily Intake ◽  
Extra Virgin Olive Oil ◽  
Monounsaturated Fatty Acids ◽  
Morbidity Rate ◽  
Mediterranean Countries ◽  
The Mediterranean

The Mediterranean basin is characterized by the presence and cultivation of olive trees since antiquity. All of the Mediterranean countries and especially Greece and Italy, are characterized by similar food patterns that are described as “Mediterranean diet”. The core of this diet is the daily intake of plant foods and as its main source of fat is olive oil and particularly in Greece EVOO (Extra Virgin Olive Oil). EVOO contains a large percentage of MUFA (monounsaturated fatty acids - approximately 80% of its total lipid concentration), as well as some other substances in smaller concentrations such as oleocanthal, hydroxytyrosol, oleuropein etc. The greater the adherence to the Mediterranean diet and to the intake of EVOO as the main fat source, the greater the health benefits encountered. Some of these benefits that have been reported are due to the antioxidant properties of EVOO, its anti-inflammatory effects, its ability to regulate the endothelial function, lipids, haemostasis, coagulation and fibrinolysis. Moreover, EVOO has a positive effect in chronic diseases such as obesity, metabolic and amyloid diseases, while it reduces the risk of cardiovascular and neurodegenerative diseases. Furthermore, it influences the aging process by reducing the genome and proteome damage that lead to aging. All the data collected, demonstrate that a daily intake of EVOO combined with a good percentile of adherence to the Mediterranean diet lead to a healthier lifestyle, longevity and a reduced morbidity rate.

scholarly journals Are the advantages of the Mediterranean diet transferable to other populations? A cohort study in Melbourne, Australia

1999 ◽  
Vol 82 (1) ◽  
pp. 57-61 ◽  
Author(s):  
Antigone Kouris-Blazos ◽  
Charalambos Gnardellis ◽  
Mark L. Wahlqvist ◽  
Dimitrios Trichopoulos ◽  
Widjaja Lukito ◽  
...  
Keyword(s):  
Cohort Study ◽  
Mediterranean Diet ◽  
A Priori ◽  
Validated Questionnaire ◽  
Mediterranean Countries ◽  
Unit Increase ◽  
The Mediterranean ◽  
Traditional Mediterranean Diet ◽  
Diet Score ◽  
Overall Mortality

A prospective cohort study, involving 141 Anglo-Celts and 189 Greek-Australians of both sexes aged 70 years or more, was undertaken in Melbourne, Australia. The objective was to evaluate whether adherence to the principles of the Mediterranean diet affects survival of elderly people in developed non-Mediterranean countries. Diet was assessed using an extensive validated questionnaire on food intake. A one unit increase in a diet score, devised a priori on the basis of eight key features of the traditional common diet in the Mediterranean region, was associated with a 17 % reduction in overall mortality (two-tailed P value 0·07). Mortality reduction with increasing diet score was at least as evident among Anglo-Celts as among Greek-Australians. We conclude that a diet that adheres to the principles of the traditional Mediterranean diet is associated with longer survival among Australians of either Greek or Anglo-Celtic origin.

scholarly journals Availability of Mediterranean and non-Mediterranean foods during the last four decades: comparison of several geographical areas

2009 ◽  
Vol 12 (9A) ◽  
pp. 1667-1675 ◽  
Author(s):  
Daniela Vareiro ◽  
Anna Bach-Faig ◽  
Blanca Raidó Quintana ◽  
Isabel Bertomeu ◽  
Genevieve Buckland ◽  
...  
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Food Availability ◽  
Mediterranean Area ◽  
Alcoholic Beverages ◽  
Food Groups ◽  
Negative Consequences ◽  
Mediterranean Countries ◽  
Mediterranean Europe ◽  
The Mediterranean

AbstractObjectiveThe purpose of the present study was to evaluate the changes in the availability of the most important food components of the traditional Mediterranean diet and other food groups in five geographical areas during a 43-year period.DesignEcological study with food availability data obtained from FAO food balance sheets in forty-one countries for the period 1961–1965 and 2000–2004.SettingMediterranean, Northern and Central Europe, Other Mediterranean countries and Other Countries of the World were the studied areas.ResultsThe main changes since the 1960s, at an availability level, were found in European areas and in Other Mediterranean countries. The greatest changes were found in Mediterranean Europe, recording high availability of non-Mediterranean food groups (animal fats, vegetable oils, sugar and meat), whereas the availability of alcoholic beverages, including wine, and legumes decreased. Despite having lost some of its typical characteristics, Mediterranean Europe has more olive oil, vegetables, fruits and fish available than other areas. Although Northern Europe has a greater availability of non-Mediterranean foods, there has been a tendency towards a decrease in availability of some of these foods and to increase Mediterranean food such as olive oil and fruits.ConclusionsThe present study suggests that European countries, especially those in the Mediterranean area, have experienced a ‘westernisation’ process of food habits, and have increasingly similar patterns of food availability (mainly non-Mediterranean food groups) among them. Measures must be taken to counteract these tendencies and to avoid their possible negative consequences. It is also crucial to find ways to promote and preserve the Mediterranean diet and its lifestyle in modern societies.

scholarly journals Olive oil, an essential component of the Mediterranean diet, and breast cancer

2011 ◽  
Vol 14 (12A) ◽  
pp. 2323-2332 ◽  
Author(s):  
Eduard Escrich ◽  
Raquel Moral ◽  
Montserrat Solanas
Keyword(s):  
Breast Cancer ◽  
Animal Model ◽  
Breast Cancer Risk ◽  
Cancer Risk ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Dietary Lipids ◽  
Favourable Effect ◽  
The Mediterranean

AbstractObjectiveThe Mediterranean diet has been related to a lower risk of some chronic diseases, including cancer. We aim to gain insight into the effects of the main source of fat of this diet on breast cancer, the most common type of malignancy in women.DesignData from sixteen experimental series analysing the effects of dietary lipids on mammary carcinogenesis in an animal model, in the context of the international literature on the Mediterranean diet, olive oil and breast cancer risk.SettingExperimental and human data on the effects of olive oil and Mediterranean diet on breast cancer.SubjectsAn animal model of induced breast cancer and other human and experimental studies in the literature.ResultsDiets rich in extra virgin olive oil (EVOO) exert a negative modulatory effect on experimental breast cancer to a weak promoting effect, much lower than that obtained with a high-corn oil diet. EVOO confers to the mammary adenocarcinomas a clinical behaviour and morphological features compatible with low tumour aggressiveness. This differential effect, in relation to other dietary lipids, may be related to a lower effect on body weight and sexual maturation. In addition, EVOO induced different molecular changes in tumours, such as in the composition of cell membranes, activity of signalling proteins and gene expression. All these modifications could induce lower proliferation, higher apoptosis and lower DNA damage. These results, together with the favourable effect of olive oil reported in the literature when it is consumed in moderate quantities, suggest a beneficial influence of EVOO on breast cancer risk.ConclusionsConsumption of EVOO in moderate quantities and throughout the lifetime appears to be a healthy choice and may favourably influence breast cancer risk.

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