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It was in the early 1950s that scientists started to become aware of the beneficial effects on health of a typical Mediterranean diet, as a result of research carried out in Italy and Greece which for the first time revealed a connection between what people were eating and one of the best rates of life expectancy in the world.
The chief characteristic of the Mediterranean diet is the low incidence of lipids and unsaturated fatty acids, most of which come from olive oil. The diet also relies heavily on fresh fruit and vegetables, fish and cereals.
This book is intended for a broad audience of food professionals: doctors, dieticians, politicians and decision-makers concerned with public health and prevention, and researchers in the food industry. It gives full details of the basic principles of this simple and balanced way of eating.