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

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.

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Changes in food supply in Mediterranean countries from 1961 to 2001

Public Health Nutrition ◽

10.1079/phn2005757 ◽

2006 ◽

Vol 9 (1) ◽

pp. 53-60 ◽

Cited By ~ 89

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.

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Diet and cancer in Mediterranean countries: carbohydrates and fats

Public Health Nutrition ◽

10.1017/s1368980009990425 ◽

2009 ◽

Vol 12 (9A) ◽

pp. 1595-1600 ◽

Cited By ~ 39

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.

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

Notulae Scientia Biologicae ◽

10.15835/nsb12310784 ◽

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.

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Worldwide variation of adherence to the Mediterranean diet, in 1961–1965 and 2000–2003

Public Health Nutrition ◽

10.1017/s1368980009990541 ◽

2009 ◽

Vol 12 (9A) ◽

pp. 1676-1684 ◽

Cited By ~ 147

Author(s):

Rui da Silva ◽

Anna Bach-Faig ◽

Blanca Raidó Quintana ◽

Genevieve Buckland ◽

Maria Daniel Vaz de Almeida ◽

...

Keyword(s):

Mediterranean Diet ◽

Dietary Pattern ◽

The Other ◽

Mediterranean Country ◽

Food Groups ◽

Balance Sheets ◽

Mediterranean Countries ◽

The World ◽

The Mediterranean ◽

European Group

AbstractObjectiveThe present study aimed to analyse the worldwide trends of adherence to the Mediterranean diet (MD), in 1961–1965 and 2000–2003.DesignData were obtained from the FAO food balance sheets in two periods: 1961–1965 and 2000–2003. In order to have a sample from across the world, forty-one countries were selected. The average of available energy for different food groups was calculated for all selected countries. These values were used to evaluate the adherence to the MD through a variation of Mediterranean Adequacy Index (MAI).ResultsThe majority of the forty-one countries in this study have tended to drift away from a Mediterranean-like dietary pattern. Mediterranean Europe and the Other Mediterranean country groups suffered a significant decrease in their MAI values. The Mediterranean European group, especially Greece, experienced the greatest decrease in MAI value.In both periods, the Other Mediterranean countries showed the highest MAI values. In an analysis by countries, Iran had the highest increase in MAI across the time periods, and Egypt occupied the first place in the ranking in 2000–2003.The Northern European group was the only one that registered an increase in MAI, although this was not statistically significant.ConclusionsMany countries in the Mediterranean basin are drifting away from the Mediterranean dietary pattern (MDP). However, countries in Northern Europe and some other countries around the world are taking on a Mediterranean-like dietary pattern. The Other Mediterranean countries have the closest adherence to the MDP, currently and in the 1960s. Nutrition policy actions to tackle dietary westernisation and preserve the healthy prudent MDP are required.

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

Public Health Nutrition ◽

10.1017/s136898000999053x ◽

2009 ◽

Vol 12 (9A) ◽

pp. 1667-1675 ◽

Cited By ~ 58

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.

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The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability

Applied Sciences ◽

10.3390/app10249144 ◽

2020 ◽

Vol 10 (24) ◽

pp. 9144

Author(s):

Elena Chatzopoulou ◽

Márcio Carocho ◽

Francesco Di Gioia ◽

Spyridon A. Petropoulos

Keyword(s):

Health Effects ◽

Mediterranean Diet ◽

Healthy Lifestyle ◽

Scientific Interest ◽

Mediterranean Populations ◽

Cultural Aspects ◽

Positive Effects ◽

Healthy Diets ◽

The World ◽

The Mediterranean

The Mediterranean diet (MD) concept as currently known describes the dietary patterns that were followed in specific regions of the area in the 1950s and 1960s. The broad recognition of its positive effects on the longevity of Mediterranean populations also led to the adoption of this diet in other regions of the world, and scientific interest focused on revealing its health effects. MD is not only linked with eating specific nutritional food products but also with social, religious, environmental, and cultural aspects, thus representing a healthy lifestyle in general. However, modern lifestyles adhere to less healthy diets, alienating people from their heritage. Therefore, considering the increasing evidence of the beneficial health effects of adherence to the MD and the ongoing transitions in consumers’ behavior, the present review focuses on updating the scientific knowledge regarding this diet and its relevance to agrobiodiversity. In addition, it also considers a sustainable approach for new marketing opportunities and consumer trends of the MD.

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Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration

Foods ◽

10.3390/foods10050995 ◽

2021 ◽

Vol 10 (5) ◽

pp. 995

Author(s):

Theodoros Varzakas

Keyword(s):

Food Intake ◽

Olive Oil ◽

Mediterranean Diet ◽

Mediterranean Basin ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

The Mediterranean ◽

The Mediterranean Basin

The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin [...]

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Family Meals, Conviviality and the Mediterranean Diet among Families with Adolescents

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18052499 ◽

2021 ◽

Vol 18 (5) ◽

pp. 2499

Author(s):

Andrea de la Torre-Moral ◽

Sergi Fàbregues ◽

Anna Bach-Faig ◽

Albert Fornieles-Deu ◽

F. Xavier Medina ◽

...

Keyword(s):

Mediterranean Diet ◽

Eating Habits ◽

Family Meals ◽

Structured Interviews ◽

Family Meal ◽

Food Pattern ◽

Mediterranean Countries ◽

The Family ◽

The Mediterranean ◽

Meal Composition

Two aspects that characterize the Mediterranean diet (MD) are “what” and “how” we eat. Conviviality relates to “how” we eat and to the pleasure of sharing meals with significant people. The most studied concept is “family meals”, which includes conviviality, which involves “enjoying” family meals. Given the lack of research on convivial family meals in Mediterranean countries, the purpose of this qualitative study was to analyze the family meal representations and practices of families with 12- to 16-year-old adolescents to assess whether they responded to a pattern of conviviality, and to examine their association with MD adherence. Twelve semi-structured interviews were conducted and food frequency and family meal questionnaires were administered. A food pattern analysis was carried out and digital photos of meals were analyzed to examine eating habits and meal composition, respectively. The findings showed that parents believed family meals are a space for socialization and communication. Items relating to the conviviality of family meals identified in the study were meal frequency, meals at the table, lack of digital distractions, pleasant conversations, and time spent on family meals. Attention should be paid to conviviality in Mediterranean families when designing multi-approach strategies to promote healthy eating among adolescents.

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