The Mediterranean diet consists of the dietary habits of all the populations in the Mediterranean basin, consolidated and unchanged through the centuries until the economic expansion of the ‘50s.
Those habits consist in a substantial consumption of
- Olive Oil,
- Dried fruit,
complemented by a moderate consumption of fish, white meat, and eggs.
Olive oil supplies high quality fatty acids, with positive effects on the organism.
Summarizing the Mediterranean diet has these characteristics:
- Low concentration of saturated fatty acids,
- Rich in carbohydrates and fiber,
- High concentration of monounsaturated fatty acids (mainly from the olive oil).