Mediterranean Diet News and Research

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Mediterranean diet helps more than one chronic condition

In a study that was published in the Oct 13, 2001 issue of Diabetes Care, authors had reported that Mediterranean diet can reduce the risk of developing diabetes significantly. Those on this diet were 52 percent less likely to develop diabetes, compared with those who adhered least to the diet. Salas-Salvadó J. of Universitat Rovira i Virgili in Reus, Spain and colleagues compared two groups of subjects following two Mediterranean diets, one with nuts at 30 grams per day and the other with olive oil at 1 liter per week, with those on a low-fat diet.

2 Jan 2011

Goji berries' components are available in fruits and vegetables

A University of Granada professor specialist in Nutrition explained that the species Lycium Barbarum -currently imported from China- comes from the Mediterranean regions and grows in other mild regions of the world. Also, he stated that "Goji berries will not have any positive effect on people that do not follow a balanced diet".

17 Dec 2010

Research programs embody the promise of anti-aging medicine.

Sometimes the value of research lies as much in exposing false remedies as in discovering true breakthroughs. Scientists at the country's first school of gerontology and in laboratories around the University of Southern California do both, mindful of their responsibility to a society focused on healthful aging.

13 Dec 2010

Dietitians prefer olive oil as food oil of choice

A newly released survey of dietitians, which examines their current perspectives regarding various dietary fats and oils, reveals a strong preference for olive oil as the food oil of choice even for individuals on a diet. Canola oil was the second choice, while other oils—safflower, soybean, peanut, corn and flax—trailed far behind.

9 Dec 2010

Olive oil protects against oxidative damage of hepatic tissue

Extra-virgin olive oil can protect the liver from oxidative stress. Researchers writing in BioMed Central's open access journal Nutrition and Metabolism exposed rats to a moderately toxic herbicide known to deplete antioxidants and cause oxidative stress, finding that those rats fed on a diet containing the olive oil were partially protected from the resulting liver damage.

29 Oct 2010

Dieters who consumed more milk or milk products lost more weight :Study

A new weight loss study conducted by Ben-Gurion University of the Negev (BGU) researchers reveals that dieters who consumed milk or milk products lost more weight on average than those who consumed little to no milk products.

21 Sep 2010

Focused health actions may promote optimal food consumption behaviour, intense physical activity pattern

The University of Athens Medical School has conducted a comprehensive study to evaluate the relationship between diet quality, levels of physical activity and key lifestyle characteristics amongst a group of 12-17 year old schoolchildren. The objective was to determine the most appropriate health actions to reduce the risks of long-term cardiovascular disease. The study concludes that almost half of Greek schoolchildren have a low quality diet, while just 6 percent adhere to the traditional Mediterranean diet along with high levels of physical activity.

2 Sep 2010

New book explores history, benefits of tomato

A new history of the tomato in Italy by a University of Leicester historian throws some surprising insights on an item of food that we have been accustomed to think of as intrinsically Italian.

31 Aug 2010

Diets rich in antioxidants, omega-3 fatty acids can help protect people from skin cancer: Study

We all want that summer glow that comes from a day at the beach, but taking in the rays can have long-term implications for our health. Now Dr. Niva Shapira of Tel Aviv University's School of Health Professions suggests a way to make fun in the sun safer ― and it's all in our food.

17 Aug 2010

Mizzou Advantage researchers examine food-related issues to find solutions for future

Many of society's most challenging health issues, including obesity, nutritional shortages and chronic disease, are related to food. University of Missouri researchers are examining the multiple facets of food and how it impacts our lives - from medicine and research to policy and law to education and business.

15 Jul 2010

Olive oil, Mediterranean diet modify expression of atherosclerosis-related genes

Everyone knows olive oil and a Mediterranean diet are associated with a lower risk for cardiovascular disease, but a new research report published in the July 2010 print issue of the FASEB Journal offers a surprising reason why: These foods change how genes associated with atherosclerosis function.

1 Jul 2010

Key mechanism present in virgin olive oil protects body against breast cancer: Researchers

Researchers at Universitat Autònoma de Barcelona, led by Dr Eduard Escrich, have discovered a key mechanism by which virgin olive oil, in contrast to other vegetable oils, protects the body against breast cancer.

30 Jun 2010

Eating Mediterranean-style diet reduces heart disease risk: Research

A study of twins shows that even with genes that put them at higher risk of cardiovascular disease, eating a Mediterranean-style diet can improve heart function, according to research reported in Circulation: Cardiovascular Quality and Outcomes, an American Heart Association journal.

16 Jun 2010

Unhealthy diet and lifestyle linked to childhood asthma - study

Asthma in children is on the rise worldwide and scientists have often blamed the environment for this trend. Britain has more than 1.1 million children and the US has nearly 10 million children with asthma. In a new international study diet has been cited to be a factor that affects asthma in children. The study on Allergies and Asthma in Childhood has shown what many parents knew for a while now – burgers are not good for children.

3 Jun 2010

Olive oil produces greater weight loss in breast cancer survivors: Researchers

Researchers from The Miriam Hospital have found that olive oil may offer another potential health benefit - it produces greater weight loss in breast cancer survivors compared to a more traditional low-fat diet.

3 Jun 2010

New approach to prevention and management of Alzheimer's disease

With the aging of nearly 80 million baby boomers, Alzheimer's disease is an impending epidemic that requires a new approach to prevention as well as management of the disease, according to a UC Santa Barbara professor who has co-authored a new book on the topic.

26 May 2010

Physically active lifestyle during adolescence can reduce effect of mutation in FTO gene: Study

The FTO gene is obesity's main ally. Several studies are now attempting to reveal the factors that play a key role in fighting against it. A new study led by Spanish researchers shows that a physically active lifestyle during adolescence can reduce the effect of a mutation in this gene which predisposes someone to becoming overweight or obese.

5 May 2010

FIESTY acronym to improve cognitive function, reduce chances of developing dementia

As researchers learn more about how we age, they're finding that genetics are only half of the story when it comes to developing Alzheimer's disease.

28 Apr 2010

Mediterranean diet helps reduce risk of cognitive decline in older adults

Findings about what specific components of diets are most beneficial are frequently changing. However, an ongoing study of older adults shows evidence that one type of diet can help mitigate cognitive problems. An ongoing prospective study called the Chicago Health and Aging Project has shown that adherence to the Mediterranean diet can reduce the risk of cognitive decline with older age.

27 Apr 2010

Flavonoids of onion are natural alternative to artificial additives in food industry: Study

Some components of the onion have antioxidant and antimicrobial properties, making it possible to use this bulb for food preservation. This is demonstrated by researchers from the Polytechnic University of Catalu-a and the University of Barcelona in a study that has just been published in the International Journal of Food Science and Technology.

16 Apr 2010