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E-raamat: Mediterranean Diet: An Evidence-Based Approach

Edited by (Professor, Mel and Eni), Edited by (Professor, Department of Clinical Biochemistry, Kings College Hospital, London, UK; Emeritus Professor, Faculty of Life Sciences and Medicine, Kings College London, UK Visiting Professor, University of Hull, UK)
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  • Ilmumisaeg: 07-Jul-2020
  • Kirjastus: Academic Press Inc
  • Keel: eng
  • ISBN-13: 9780128195789
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  • Formaat: EPUB+DRM
  • Ilmumisaeg: 07-Jul-2020
  • Kirjastus: Academic Press Inc
  • Keel: eng
  • ISBN-13: 9780128195789

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The Mediterranean Diet: An Evidence-Based Approach, Second Edition provides authoritative material on the many facets surrounding the complex interrelationships between diet, nutrition, health and well-being. The book discusses historical, cultural and scientific foundations, with chapters delving into nutritional adequacy, agricultural practices, food culture, mortality, quality of life, children and adolescents, behavior, cardiovascular diseases, diet quality, nutritional knowledge, nuts, minerals, olive oil, hydroxytyrosol, water, antioxidant nutritional status, ketogenics, adiposity, metabolic syndrome, type 2 diabetes, cardiovascular risk, nutrigenetics, epigenetics, the link between epigenetics and pregnancy, gene polymorphisms bone health, insulin signaling inflammatory gene expression, and more.

  • Provides supportive evidence to embrace a holistic approach in understanding the Mediterranean diet, from the cell to the well-being of geographical populations
  • Addresses concepts, overviews, components of the diet, and medical, health and nutritional aspects
  • Contains coverage of emerging fields of diet science and important discoveries relating to diet and nutrition
Contributors xvii
Acknowledgments xxv
Section A The Mediterranean diet: Concepts and overviews
1 The Mediterranean diet: History, concepts and elements
Jordi Salas-Salvado
Christopher Papandreou
Origins of the Mediterranean diet
3(2)
Definition of the Mediterranean diet
5(1)
Nutritional characteristics of the Mediterranean diet
5(1)
The Mediterranean diet: Fresh, seasonal and local ingredients
6(1)
Other characteristics of the Mediterranean diet (variety, frugality and palatability)
7(1)
Are we abandoning the Mediterranean diet?
7(1)
The Mediterranean diet pyramid
8(1)
The Mediterranean diet: UNESCO intangible cultural heritage of humanity
9(1)
The Mediterranean diet is good for health: Origins
10(1)
References
10(4)
2 Mediterranean diet: A long journey toward intangible cultural heritage and sustainability
Llui's Serra-Majem
F. Xavier Medina
Introduction
14(1)
Mediterranean diet: An intangible cultural heritage
14(2)
Mediterranean diet and health
16(1)
Mediterranean diet and sustainable environment
17(1)
Mediterranean diet 4.0: Pursuing a sustainable model for the Mediterranean area
18(1)
The new Mediterranean diet pyramid
18(1)
Cultural and lifestyle aspects
19(1)
Moderation
19(1)
Conviviality
20(1)
Culinary activities
20(1)
Physical activity
20(1)
Final considerations
21(1)
Summary points
21(1)
References
22(2)
Further reading
24(2)
3 Mediterranean diet in children and adolescents
Emmanuella Magriplis
Antonis Zampelas
Child nutrition overview
26(1)
Mediterranean diet and nutritional adequacy
26(2)
Mediterranean diet adherence and weight status: A potential link to the childhood obesity epidemic
28(1)
Mediterranean diet and asthma in children and adolescents
29(1)
Mediterranean diet and cardiometabolic risk factors in children and adolescents
30(2)
Associations of the Mediterranean diet with other health indices
32(1)
Mediterranean diet adherence among children and adolescents
33(1)
Mediterranean diet and physical activity
34(1)
Mediterranean diet during the economic crisis: An excuse or a reality?
35(1)
Concluding remarks
36(1)
References
36(6)
4 The Mediterranean diet and cardiovascular disease: An overview
Emmanuella Magriplis
Antonis Zampelas
Mediterranean diet: A brief description
42(1)
Mediterranean dietary patterns: A method to assess adherence for further evaluation
43(3)
Mediterranean diet and CVD: What is the evidence?
46(1)
Epidemiological studies
46(5)
Heart failure
51(1)
Concluding remarks
52(1)
References
53(4)
5 Socioeconomic factors for the adherence to the Mediterranean diet in North Africa: The shift from 1990 to 2019
Karima El Rhazi
Khaoula El Kinany
Vanessa Garcia-Larsen
Introduction
57(1)
Objective
58(1)
Sociodemographic data in North African countries 1980-1919
58(1)
Socioeconomic status in North African countries
59(1)
Nutritional transition in North Africa
59(1)
How does socioeconomic and demographic status affect the nutrition transition and adherence to Mediterranean diet in North Africa?
60(1)
Physical activity and sedentary behavior
60(1)
Obesity
61(1)
Nutritional behavior
62(1)
Conclusion
62(1)
Summary points
63(1)
References
63(4)
6 Mediterranean lifestyle: Linking social life and behaviors, residential environment, and cardiovascular disease prevention
Ekavi N. Georgousopoulou
Elena S. George
Duane D. Mellor
Demosthenes B. Panagiotakos
The definition of Mediterranean diet and its evolution
67(1)
Mediterranean lifestyle: Conceptualizing beyond diet
68(1)
Mediterranean lifestyle and cardiovascular disease prevention
68(1)
The role of socialization and behaviors
69(1)
The role of residential environment
69(1)
Is Mediterranean diet transferable?
70(1)
Summary points
70(1)
References
70(3)
7 Orthodox religious fasting: A vital subset of the Mediterranean diet
Theocharis Koufakis
Spyridon N. Karras
Pantelis Zebekakis
Kalliopi Kotsa
Introduction
73(1)
Christian Orthodox fasting: The concept
74(1)
Dietary analysis of Orthodox fasting
74(1)
Effects on human health
75(1)
The Athonian fasting
76(1)
Conclusions
77(1)
Summary points
77(1)
References
77(2)
8 Food security and adherence to the Mediterranean diet: An interplay of socio-demographic characteristics
Maria G. Grammatikopoulou
Konstantinos Gkiouras
Antigoni Tranidou
Dimitrios G. Goulis
Introduction
79(1)
Food insecurity in the Mediterranean countries
80(1)
Food security and Mediterranean diet: Friends or foes?
80(1)
Nutrition transition: Abandoning the traditional dietary pattern
80(2)
Financial costs associated with the adoption of a healthy diet
82(1)
Economic laws governing food consumption
82(1)
We do need more education: Another brick in the wall of health literacy
82(1)
Caveats of the Mediterranean diet concept
83(1)
Mediterranean food for thought and sustainable development
83(1)
References
83(6)
9 Mediterranean diet, nutrition transition, and cardiovascular risk factor in children and adolescents
Roberta Ricotti
Marina Caputo
Flavia Prodam
Introduction
89(1)
Factors influencing food choices in childhood
90(1)
Healthy food education models
90(1)
MD adherence in school children and adolescents
91(1)
Mediterranean-style diet and cardiovascular risk factors in children and adolescents
92(1)
Conclusions
93(1)
References
93(4)
10 Precision nutrition: Mediterranean diet and genetic susceptibility
Mahmut Cerkez Ergoren
Gulten Tuncel
Precision nutrition: Mediterranean diet and genetic susceptibility
97(1)
Understanding the human genome
97(1)
Modern human diversity: Genetic variations among individuals
98(1)
Significance of human genetic variations
98(1)
The Mediterranean diet and genetic susceptibility
99(1)
Conclusion
100(1)
References
100(3)
11 Mediterranean food and environmental impacts
Youssef Aboussaleh
Ham id El Bilali
Francesco Bottalico
Gianluigi Cardone
Giovanni Ottomano Palmisano
Roberto Capone
Introduction
103(1)
Water footprint
104(1)
Land use
105(1)
Carbon footprint and climate change
105(1)
Biodiversity
106(1)
Food wastage
106(1)
Conclusions
107(1)
References
107(4)
12 Mediterranean adequacy index: Features and applications
Alessandro Menotti
Paolo Emilio Puddu
Introduction
111(1)
The seven countries study and the Mediterranean diet
111(1)
The origin of the Mediterranean adequacy index (MAI)
112(1)
Structure of the MAI
112(2)
Application of the MAI
114(1)
MAI versus 25-year CHD mortality in theSCS
114(1)
MAI versus 50-year CHD mortality in the SCS areas
114(1)
MAI versus 50-year all-cause mortality in the SCS
115(1)
MAI versus 40-year CHD mortality in the Italian Rural Areas of the SCS
115(1)
MAI versus other dietary scores as associated with 40-year CHD mortality in the Italian Rural Areas of the SCS
115(1)
MAI compared with two other dietary scores predicting all-cause mortality in the elderly
116(1)
Further applications of the MAI to other populations
116(1)
Limits of the MAI
116(1)
Strength of the MAI
116(1)
Conclusions
116(1)
References
117(3)
13 Nutritional adequacy of the Mediterranean diet
Itandebui Castro-Quezada
Blanca Roman-Vihas
Llui's Serra-Majem
Introduction
120(1)
Nutritional adequacy assessment methods
120(1)
Nutritional adequacy and public health
121(1)
Mediterranean diet, Western diet, and nutritional adequacy
122(2)
Mediterranean diet in children and nutritional adequacy
124(2)
Summary points
126(1)
References
126(4)
14 Toward a Mediterranean-style diet beyond the Mediterranean countries: Evidence of implementation and adherence
Fotini Tsofliou
Xenophon Theodoridis
Eirini-Iro Arvanitidou
Introduction
130(1)
Adherence to MD worldwide
131(1)
Implementation of the MD in non-Mediterranean populations
131(1)
Effects on CVD risk factors and cognition
131(3)
Blood pressure
134(1)
Other CVD outcomes
135(1)
Endothelial function markers
135(1)
Mood and cognitive function
135(1)
Discussion
136(1)
Barriers to following the MD outside the Mediterranean region
136(1)
References
137(4)
Section B Components of the Mediterranean diet
15 Contribution of nuts to the Mediterranean diet
Emilio Ros
Introduction
141(1)
Nuts in the Mediterranean diet
142(1)
Nutrient content of Mediterranean nuts
142(2)
Nut consumption and health outcomes
144(1)
Epidemiological studies
144(2)
Randomized clinical trials
146(1)
Health effects of Mediterranean nuts in the PREDIMED trial
146(2)
Conclusion
148(1)
Summary points
149(1)
Acknowledgments
149(1)
References
149(2)
16 The Mediterranean diet and mineral composition
Marta Mesi'as
Isabel Seiquer
Cristina Delgado-Andrade
Introduction
151(1)
Mineral intake in the MD
151(1)
Calcium
151(5)
Phosphorus
156(1)
Magnesium
156(1)
Iron
156(1)
Zinc
156(1)
Sodium/Potassium
157(1)
Other micronutrients
157(1)
Mineral content in typical Mediterranean menus
158(1)
Mineral bioavailability
159(2)
Conclusions
161(1)
References
161(5)
17 Hydroxytyrosol as a component in the Mediterranean diet and its role in disease prevention
MCarmen Rami'rez-Tortosa
Cristina Ramirez-Perez
Jose J. Gaforio
Jose L. Quiles
Juan A. Moreno
Cesar L. Ramirez-Tortosa
Introduction
166(1)
Which is the origin of HT?
166(1)
Hydroxytyrosol through the body: Which are its ADME processes?
167(1)
Chemical characteristics
167(1)
From food to blood: The absorption process
168(1)
Transport in the body: The distribution process
168(1)
Transformations. How are the metabolism processes?
169(1)
Elimination
170(1)
Does HT have side effects?
170(1)
Acute/subchronic toxicity
170(1)
Dose establishment
171(1)
Role of HT in different diseases: HT against them and as protector of life
171(1)
Neuroprotective effects
171(1)
Antimicrobial effect of HT
171(1)
How can HT protect the skin?
172(1)
Antiatherogenic and cardioprotector
172(1)
Has got HT antiinflammatory and antiplatelet actions?
173(1)
Cancer studies
173(2)
Summary points
175(1)
References
175(3)
Further reading
178(1)
18 Light, regular red wine consumption at main meals: A key cardioprotective element of traditional Mediterranean diet
Marcello Iriti
Elena Maria Varoni
Sara Vitalini
Introduction
179(2)
Grape and wine chemistry
181(3)
Melatonin
184(1)
Mediterranean diet, wine, and cardiovascular disease: Systematic reviews and meta-analyses
184(1)
Clinical trials
185(1)
Wine and other chronic degenerative diseases: Focus on cancer
186(1)
Conclusions and future perspectives
187(1)
References
187(5)
19 Frying a cultural way of cooking in the Mediterranean diet and how to obtain improved fried foods
Alba Garcimartin
Adrian Macho-Gonzalez
Giulia Caso
Juana Benedi
Sara Bastida
Francisco J. Sanchez-Muniz
Cultural and gastronomic importance of frying in the Mediterranean diet
192(1)
Culinary oils: Frying procedure
192(1)
Oil types, selection, and uses
192(1)
Frying technique
192(2)
Changes occurring during frying
194(1)
Advantages and disadvantages of frying versus other cooking procedures
195(2)
Alternate frying technologies: Searching for an optimal deep-frying technique
197(1)
Frying to obtain functional foods: Advantages of frying with olive oils
197(3)
Obtaining healthier fried food
200(1)
Fried-food consumption and health
201(4)
Future remarks
205(1)
Summary points
205(1)
Acknowledgments
205(1)
References
205(4)
20 Wild greens used in the Mediterranean diet
Rubia C.G. Correa
Francesco Di Gioia
Isabel C.F.R. Ferreira
Spyridon A. Petropoulos
Introduction
209(1)
Common wild greens used in the
Mediterranean diet
209(1)
Wild greens used in Greece
210(3)
Wild greens used in Italy
213(3)
Wild greens used in Portugal
216(3)
Current trends in commercial exploitation of wild greens
219(1)
Conclusion remarks and future perspectives
220(1)
References
221(8)
21 Raisins and the other dried fruits: Chemical profile and health benefits
Magdalena Jeszka-Skowron
Beata Czarczynska-Goslinska
Introduction
229(1)
Chemical components of raisins and other dried fruits
230(1)
Quality control of raisins and other dried fruits
231(2)
Antioxidant properties of raisins and other dried fruits
233(1)
Health effects of raisin consumption
234(1)
Summary
235(1)
References
235(5)
22 Date palm fruit (Phoenix dactyl if era): Nutritional values and potential benefits on health
Najla Bentrad
Asma Hamida-Ferhat
Introduction
240(1)
Phytoconstituents in date palm fruits of Phoenix dactylifera
241(1)
Sugars
241(1)
Protein
241(1)
Lipids
241(1)
Aroma and volatile compounds
241(1)
Pigments
241(1)
Vitamins
242(1)
Mineral elements
242(1)
Fiber
242(1)
Polyphenols
242(3)
Phytosterols
245(1)
Biological activities
246(1)
Antioxidant activity
246(3)
Antiinflammatory activity
249(1)
Antihypercholesterolemic activity
250(1)
Antibacterial and antifungal activities
250(1)
Antihemolytic activity
250(1)
Gastrointestinal protective activity
251(1)
Fibers and pectins: Potential applications
251(1)
Conclusion
251(1)
References
251(4)
Further reading
255(2)
23 Dietary fiber intake and the Mediterranean population
Ligia J. Dominguez
Mario Barbagallo
Introduction
257(1)
What is fiber? Definition changes over time
258(3)
What is Mediterranean diet and which components are rich in fiber
261(1)
Dietary fiber and mortality
261(1)
Dietary fiber and cardiovascular disease incidence
262(1)
Dietary fiber and type 2 diabetes incidence
262(1)
Dietary fiber and weight gain/obesity
262(1)
Dietary fiber and breast cancer incidence
263(1)
Dietary fiber and colorectal cancer incidence
263(1)
Dietary fiber and prostate cancer incidence
263(1)
Conclusion
263(1)
References
263(4)
24 Oleic acid and implications for the Mediterranean diet
Aleksandra Arsic
Introduction
267(1)
Content of oleic acid in plasma/serum and erythrocytes phospholipids in Mediterranean and non-Mediterranean populations
268(1)
Content of oleic acid in sport players
269(1)
Content of oleic acid in noncommunicable disease
269(1)
Oleic acid and cardiovascular diseases
270(1)
Oleic acid and cancer
271(1)
Conclusion
271(1)
Acknowledgment
271(1)
References
272(3)
25 Fish in the Mediterranean diet
Maria Molina-Vega
Ana Maria Gomez-Perez
Francisco J. Tinahones
Introduction
275(1)
Nutritional value of fish
275(1)
Proteins
276(1)
Lipids and fatty acids
276(4)
Vitamins and minerals
280(1)
Potential risks associated with fish consumption
281(1)
Metals and metalloids
281(1)
Other risks
281(1)
Conclusions
282(1)
References
282(3)
26 The Mediterranean diet and its individual components: Linking with obesity in Italy
Silvio Buscemi
Davide Corleo
Fabio Galvano
Antonino De Lorenzo
Introduction
285(3)
Evolution of the Mediterranean diet in Italy
288(1)
Trends in obesity prevalence in Italy
288(1)
Obesity and linking with the Mediterranean diet and its components
289(1)
Conclusions
290(1)
References
290(2)
Further reading
292(1)
27 Bioactive compounds in oranges from the Mediterranean climate area
Laura Cebadera-Miranda
Patricia Morales
Montana Camara
Introduction: Mediterranean citrus origin and phylogenetic
293(1)
Citrus Mediterranean origin
293(2)
Citrus phylogenetic
295(2)
Nutritional value and bioactive compounds in citrus fruits
297(1)
Dietary fiber
297(2)
Vitamins
299(1)
Limonoids
300(1)
Phenolic compounds
300(5)
Bioactivity of citrus fruits in relation to human health
305(1)
References
305(4)
Further reading
309(5)
Section C Medical, health, and nutritional aspects of the Mediterranean diet
28 Gestational diabetes mellitus and Mediterranean diet principles
Carta Assaf-Balut
Nuria Garcia de la Torre
Laura del Valle
Johanna Valerio
Alejandra Duran
Elena Bordiu
Ana Barabash
Miguel Angel Rubio
Alfonso Luis Calle-Pascual
Introduction
314(1)
Gestational diabetes mellitus: Concept and diagnosis
314(1)
Scientific evidence: Can the Mediterranean diet prevent GDM?
315(1)
Epidemiological studies
315(3)
Randomized clinical studies
318(1)
Treatment of GDM
319(1)
What are the mechanisms involved?
320(1)
Insulin sensitivity
321(1)
Antiinflammatory and antioxidant
321(1)
Weight control
321(1)
Pistachios, walnuts, almonds, peanuts does it matter?
322(1)
Conclusion
322(1)
Summary points
323(1)
Acknowledgments
323(1)
Conflict of interest
323(1)
References
323(4)
29 The Mediterranean diet and asthma
Despina Koumpagioti
Barbara Boutopoulou
Konstantinos Douros
Introduction
327(1)
Pathophysiology
328(1)
Gut microbiota and asthma
329(1)
Nutrients and asthma
329(1)
Fruits and vegetables
329(1)
Micronutrients
329(2)
Minerals
331(1)
Macronutrients
332(1)
Mediterranean diet and asthma control
332(1)
Mediterranean diet and lung function
332(1)
Prevention of asthma
332(1)
Conclusion
333(1)
References
333(5)
30 The Mediterranean diet, dietary inflammatory index, and adiposity
Cristina Galarregui
M. Angeles Zulet
J. Alfredo Martinez
Itziar Abete
Introduction
338(1)
Mediterranean diet, dietary inflammatory index, and adiposity
339(1)
Cross-sectional studies
340(3)
Prospective cohort studies
343(1)
Conclusion
344(1)
References
344(4)
31 Microglia-mediated neuroinflammation and Mediterranean diet
Ruth Hornedo-Ortega
Roa'o M. de Pablos
Ana B. Cerezo
Tristan Richard
M. Carmen Garcia-Parrilla
Ana M. Troncoso
Introduction
348(1)
Microglia
349(1)
MD food components in mitigating microglia-mediated neuroinflammation
350(1)
Nutrients
350(1)
Polyphenols
351(2)
Conclusion
353(1)
References
353(4)
32 Mediterranean diet, inflammation, and telomere length maintenance
Sergio Davinelli
Giovanni Scapagnini
Introduction
357(1)
Telomere, inflammation, and lifestyle factors
358(1)
Telomere length and lifestyle choices
358(1)
Telomere length and bioactive food compounds
359(1)
Mediterranean diet, telomere maintenance, and inflammation
359(1)
Human studies
359(1)
Conclusions
360(1)
References
360(4)
33 Olive oil nutraceuticals and chronic disease prevention: More than an offshoot of the Mediterranean diet
Ahmad Alkhatib
Overview
364(1)
Bio-nutraceuticals within olive oil and associated health benefits
364(1)
Recommended dosage and intake of OO
365(1)
Role of OO and its nutraceuticals in health and disease
365(1)
Cardiovascular disease
365(1)
OO and cancer
366(1)
OO and diabetes
366(1)
Innovative applications of OO in health and lifestyle
367(1)
Conclusion
367(1)
References
368(4)
34 The Mediterranean diet and metabolic syndrome
E. Gouveri
G. Marakomichelakis
E.J. Diamantopoulos
Introduction
372(1)
Definition of the metabolic syndrome
372(1)
Pathophysiology of MetS
373(1)
Definition of Mediterranean diet
374(1)
Mediterranean diet and metabolic syndrome
375(2)
Recommendations
377(1)
Conclusions
377(1)
References
378(3)
35 The Mediterranean diet and breast cancer risk
Christiana A. Demetriou
Maria G. Kakkoura
Andreas Hadjisawas
Maria A. Loizidou
Carlotta Sacerdote
Paolo Vineis
Kyriacos Kyriacou
Introduction
381(1)
The Mediterranean dietary pattern
382(1)
The Mediterranean dietary pattern and breast cancer risk: Epidemiological evidence
383(2)
The protective effect of the Mediterranean diet: Mechanistic evidence
385(1)
Nutrigenetics and metabolic studies on the relationship between the Mediterranean diet and breast cancer
386(2)
Investigating the Mediterranean diet: Concepts, challenges, and benefits
388(1)
Conclusions
388(1)
Summary points
389(1)
References
389(5)
36 The Mediterranean diet and arthritis
Francesca Oliviero
Paolo Sfriso
Paola Galozzi
Leonardo Punzi
Paolo Spinella
Introduction
394(2)
The inflammatory process and comorbidities in arthritis
396(1)
The role of diet in the pathogenesis of arthritis
397(1)
Characteristics of the traditional Mediterranean dietary lifestyle
398(1)
Effects of nutritive and bioactive components of the Mediterranean diet in the modulation of inflammation
399(1)
Findings from clinical studies
400(1)
Immunomodulatory effect of Mediterranean dietary components
400(1)
Mediterranean diet and gut microbiota
401(1)
Influence of the Mediterranean diet on epigenetic modifications
401(1)
Clinical trials on the Mediterranean diet interventions in arthritis patients
402(1)
Clinical trial on Mediterranean diet components supplementation in arthritis
403(1)
Conclusion
404(1)
Summary points
404(1)
Acknowledgment
405(1)
References
405(5)
37 Mediterranean diet and pregnancy
E. Gesteiro
Francisco J. Sanchez-Muniz
Sara Bastida
Introduction
410(2)
Nutrition during gestation
412(1)
General nutrition remarks during pregnancy
412(5)
Mediterranean dietary pattern
417(1)
Mediterranean diet, a dietary way for decreasing malnutrition or subnutrition during gestation?
417(2)
Mediterranean diet and gestational diabetes and gestational glucose intolerance
419(1)
Maternal Mediterranean diet and fetal/neonatal insulin sensitivity
419(1)
Pregnancy, lipoproteins and other coronary heart disease risk
420(2)
Maternal Mediterranean diet and neonatal lipoprotein profile and homocysteine
422(1)
Mediterranean diet and fertility
423(1)
Genetics and epigenetics
423(1)
Future remarks
424(1)
Summary points
425(1)
Acknowledgments
425(1)
Conflict of Interest
425(1)
References
425(5)
38 Laryngopharyngeal reflux and the Mediterranean diet
Craig H. Taiwan
Jan Geliebter
Raj Tiwari
Introduction
430(1)
Laryngopharyngeal reflux
430(1)
Gastroesophageal reflux
Disease
430(1)
Epidemiology
431(1)
The cost of reflux
431(1)
Pathophysiology
431(2)
Symptoms
433(1)
Laryngopharyngeal findings of LPR
434(2)
Objective testing
436(1)
Esophageal and dual pH probe testing
436(1)
Oropharyngeal pH testing
436(3)
Impedance/pH testing
439(1)
Barium swallow
439(1)
Manometry and gastric emptying
440(1)
Scintigraphy
440(1)
Transnasal esophagoscopy
440(1)
Esophagogastroduodenoscopy
440(1)
Pepsin testing
440(1)
Treatment as a diagnostic tool
441(1)
Historical treatment
441(1)
Treatment
441(1)
Standard reflux precautions
441(1)
Pharmacological interventions
442(1)
Mucosal protection
442(1)
Other agents
443(1)
H2-receptor antagonists
443(1)
PPI therapy
443(1)
Procedural interventions for reflux
444(1)
Transoral incisionless fundoplication
444(1)
Laparoscopic fundoplication
445(1)
Traditional treatment revisited
445(1)
Low acid diet approach
445(1)
Combining low acid with decreasing pepsin approach: Plant based diet theory of LPR suppression
446(1)
A Mediterranean style, plant-based diet with alkaline water clinical approach to LPR treatment
446(2)
A diet-based approach to treating reflux disease
448(1)
How to taper PPI successfully
448(1)
Beneficial side effects to the plant based approach to treating reflux
448(1)
The reflux institute concept
449(1)
References
449(4)
39 The Mediterranean style diet and cognition
Roy J. Hardman
Melissa Formica
Introduction
453(1)
The aging brain, cognitive aging, and risk factors
454(3)
Cognitive findings and sensitivity of cognitive testing
457(1)
Nutrition and the effect on cognition
457(1)
The Mediterranean diet and cognition
458(1)
The effect of Mediterranean diet adherence on cognitive function and the effect of medications
459(1)
The effect of Mediterranean diet and aerobic exercise on cognition
460(1)
Implications
460(1)
References
460(5)
40 Mediterranean diet and mental well-being in the young
J.J. Muros
E. Knox
Introduction
465(1)
Relationship between Mediterranean diet and depression and anxiety
466(1)
Cross-sectional studies
466(1)
Observational cohort studies
466(1)
Case-control studies
467(1)
Intervention studies
467(1)
Metaanalyses
467(1)
Other mental psychosocial indicators related with Mediterranean diet adherence
468(1)
HRQoL and MD
468(1)
Cross-sectional studies
468(1)
Intervention studies
468(1)
Self-esteem and MD
469(1)
Measures
469(1)
Limitations
469(1)
Discussion and implications
470(1)
Conclusion
471(1)
References
471(2)
41 Mediterranean diet and female fertility: Cross-talk of an evidence-based approach
Maria G. Grammatikopoulou
Maria Lampropoulou
Dimitrios G. Goulis
Introduction
473(1)
Female infertility
474(1)
Mediterranean diet and female fecundity
474(4)
Is it the Mediterranean diet, or is it a "healthy" diet in general?
478(1)
Mediterranean diet and female infertility: Weighing the evidence
479(1)
Mediterranean diet and primary modifiable causes of female infertility
479(1)
Hype or hope?
479(1)
References
480(4)
42 Mediterranean diet and the postprandial state: A focus on inflammation, endothelial dysfunction, and hemostasis
Paraskevi Detopoulou
Elizabeth Fragopoulou
Tzortzis Nomikos
Smaragdi Antonopoulou
Introduction
484(1)
Olive oil
484(1)
Acute effects of olive oil consumption on inflammation, endothelial function, and hemostasis
485(1)
Effect of long-term olive oil consumption on postprandial inflammation, endothelial function, and hemostasis
485(1)
Fish
485(2)
Wine
487(2)
Nuts
489(1)
Conclusions
490(1)
References
491(3)
Further reading
494(1)
43 Socioeconomic determinants of the adherence to the Mediterranean diet
Marialaura Bonaccio
Americo Bonanni
Maria Benedetta Donati
Giovanni de Gaetano
Licia lacoviello
Introduction
495(1)
The Mediterranean diet is no longer the diet of the poor country people
496(1)
The global economic crisis: A global dietary threat
496(1)
SES gradient in food selection and diet quality
497(1)
Health benefits of a Mediterranean diet may not be equal to all
498(1)
Nutrition knowledge beyond traditional SES factors
499(1)
Conclusions
499(1)
References
499(5)
44 Fungal species and toxins in wines and grapes in the Mediterranean area
Francesco Tini
Giovanni Beccari
Lorenzo Covarelli
Introduction
504(1)
Mycotoxigenic fungal species in grapes in the Mediterranean area
505(2)
Mycotoxins in grapes and grape-derived products in the Mediterranean area
507(3)
Control measures to reduce the occurrence of GBA and of OTA contamination in grapes, wines, and grape-derived products
510(1)
Conclusions
511(1)
Summary points
512(1)
References
512(5)
45 Metabolomics and the Mediterranean diet
M. Isabel Ruiz-Moreno
Alberto Vilches-Perez
Cristina Gallardo-Escribano
Maria Garces-Martin
M. Rosa Bernal-Lopez
What is metabolomics?
517(1)
What are metabolites? Types
518(1)
Pathways
519(2)
Techniques
521(1)
Acquisition and preprocessing of 1H NMR spectra
521(1)
Sample preparation
521(1)
1H NMR spectra acquisition
522(1)
Data preprocessing for fingerprinting analysis
522(1)
Data analysis
522(1)
Metabolite identification and quantification
522(1)
Quantitative analysis of metabolic profiles by targeted approach
523(1)
Statistical analysis and biological interpretation
523(1)
Metabolomics and the Mediterranean diet
523(1)
References
524(3)
46 Antiinflammatory activity exerted by minor compounds found in virgin olive oils
Cristina Sanchez-Quesada
Carmen Rodriguez-Garda
Jose J. Gaforio
Mediterranean diet
527(1)
Virgin olive oil
527(1)
Minor compounds in virgin olive oil
528(1)
Squalene
528(1)
Pinoresinol
529(1)
Oleanolic acid
530(1)
Maslinic acid
530(1)
Uvaol
530(1)
Erythrodiol
530(1)
Biological activities of minor compounds in inflammation
530(1)
Squalene
531(1)
Pinoresinol
532(1)
Oleanolic acid
532(1)
Maslinic acid
532(1)
Uvaol
533(1)
Erythrodiol
533(1)
Summary points
533(1)
References
534(4)
47 Red wine and atherosclerosis: Implications for the Mediterranean diet
Bianca Scolaro
Inaralves Castro
Introduction
538(1)
Phenolic compounds in the red wine
538(2)
Potential antiatherogenic effects of phenolic compounds present in red wine
540(3)
Red wine and Mediterranean diet: Potential synergy
543(1)
Summary points
543(1)
References
543(4)
Section D Novel nutraceuticals and edible plants used in the Mediterranean region
48 Effects of nutraceuticals of Mediterranean diet on aging and longevity
Anna Aiello
Giulia Accardi
Calogero Caruso
Giuseppina Candore
Introduction
547(1)
Nutraceuticals of Mediterranean diet
548(1)
Nutraceuticals effects on molecular pathways
548(1)
Antiaging effects of nutraceuticals
549(1)
Focus on Mediterranean nutraceutical foods
550(2)
References
552(3)
49 Essential oils from Mediterranean aromatic plants
Filomena Nazzaro
Laura De Martino
Florinda Fratianni
Vincenzo De Feo
The Mediterranean area
555(1)
Essential oils
556(1)
Mediterranean plants and essential oils
557(1)
Aromatic plants in Mediterranean diet
558(2)
Chemical composition
560(1)
Antimicrobial activity
560(3)
Summary points
563(1)
References
563(3)
50 Apoptotic activities of Mediterranean plants
Jose-Luis Rios
Isabel Andujar
Introduction
566(1)
Apoptosis and its implications in inflammation and cancer
566(1)
Antioxidant properties and apoptosis
566(1)
Apoptosis, inflammation, and cancer
567(1)
Antiinflammatory and chemopreventive properties of Mediterranean plants and their role in apoptosis
567(1)
Saffron
568(2)
Garlic
570(1)
Onion
571(1)
Capsicum
572(1)
Mistletoe
573(1)
Rue
573(1)
Myrtle
574(1)
Lavender
574(1)
Wolfberry
574(1)
Lemon balm
574(1)
Sage
574(1)
Broad leaved pepperweed
574(1)
Bay tree
575(1)
Olive tree
575(1)
Oregano
575(1)
Grapevine
575(1)
Mastic
575(1)
Mock privet and wild madder
576(1)
Concluding remarks
576(1)
Summary points
576(1)
References
576(3)
Index 579
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at Kings College Hospital and Emeritus Professor of Nutritional Biochemistry at Kings College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at Kings College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books. Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watsons career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models.