Mediterranean Diet and Health

Yıl 2021, Sayı: 2, 13 - 23, 14.12.2021

Emine Rumeysa Özer , Kemal Tekinşen

Öz

Nutrition; It is the use of nutrients for growth, maintenance of life and protection of health and it is at the forefront of human needs. As a result of scientific researches that have been going on since the beginning of the 20th century, nutrition has become a science. Studies have shown that nutritional differences vary considerably on human health. In large-scale, community-based clinical-scale studies; It has been proven that a diet in which vegetables, fruits, legumes, whole grain products, fish and low-fat milk and products are consumed excessively reduces the risk of catching non-communicable chronic diseases, especially cardiovascular diseases and cancer. Keys et al., while working on nutritional habits, defined the diet pattern here as the 'Mediterranean Diet', as a result of their research in Mediterranean populations, with the relatively low incidence of cardiovascular diseases. In this review, the basic nutrients in the Mediterranean diet, which foods and how often we should consume; It has also been underlined how proper nutrition is effective in protecting our health.

Anahtar Kelimeler

Mediterranean diet, Olive oil, Health

Akdeniz Diyeti ve Sağlık

Öz

Beslenme; büyüme, yaşamın sürdürülmesi ve sağlığın korunması için besinlerin kullanılmasıdır ve insan gereksinmelerinin en başında gelmektedir. 20. yüzyılın başından bu yana devam eden bilimsel araştırmalar sonucu, beslenme bir bilim dalı haline gelmiştir. Yapılan araştırmalarda beslenme farklılıklarının insan sağlığı üzerinde oldukça değişkenlik gösterdiği gözlenmiştir. Geniş ölçekli, toplumu temel alarak yapılan klinik ölçekli çalışmalarda; sebze, meyve, kuru baklagil, tam tahıl ürünleri, balık ve az yağlı süt ve ürünlerinin fazlaca tüketildiği bir diyette insanların kardiyovasküler hastalıklar, kanser başta olmak üzere bulaşıcı olmayan kronik hastalıklara yakalanma riskinin azaldığı kanıtlanmıştır. Keys ve arkadaşları beslenme alışkanlıkları üzerinde çalışırken Akdeniz topluluklarında yaptıkları araştırma sonucu, kardiyovasküler hastalıkların nispeten az görülmesiyle burada ki diyet örüntüsünü ‘Akdeniz Diyeti’ olarak tanımlamışlardır. Bu derlemede Akdeniz diyetinde temel olarak yer alan besinleri, hangi besinleri ne sıklıkla tüketmemiz gerektiğine yer verilirken; doğru beslenmenin sağlığımızı korumada nasıl etkili olduğunun da altı çizilmiştir.

Anahtar Kelimeler

Akdeniz diyeti, Zeytinyağı, Sağlık

Kaynakça

• Arranz, S., Chiva-Blanch, G., Valderas-Martínez, P., Medina-Remón, A., Lamuela-Raventós, R. M. ve Estruch, R. (2012). Wine, Beer, Alcohol and Polyphenols on Cardiovascular Disease and Cancer. Nutrients, 4(7), 759–781. https://doi.org/10.3390/nu4070759
• Aune, D., Norat, T., Romundstad, P. ve Vatten, L. J. (2013). Whole grain and refined grain consumption and the risk of type 2 diabetes: a systematic review and dose–response meta-analysis of cohort studies. European Journal of Epidemiology, 28(11), 845–858. https://doi.org/10.1007/s10654-013-9852-5
• Bach-Faig, A., Berry, E. M., Lairon, D., Reguant, J., Trichopoulou, A., Dernini, S., Medina, F. X., Battino, M., Belahsen, R., Miranda, G. ve Serra-Majem, L. (2011). Mediterranean diet pyramid today. Science and cultural updates. Public Health Nutrition, 14(12A), 2274–2284. https://doi.org/10.1017/s1368980011002515
• Baysal, A., Keçecioğlu, S., Arslan, P., Yücecan, S., Pekcan, G., Güneyli, U., Birer, S., Sağlam, F., Yurttagül, M. ve Çehreli, R. (1991). Besinlerin Bileşimleri. Ankara: Türk Diyetisyenler Derneği Yayını 1.
• Baysal, A. (1996). Trans Yağ Asitleri. Beslenme ve Diyet Dergisi, 24, 176.
• Bendinelli, B., Masala, G., Saieva, C., Salvini, S., Calonico, C., Sacerdote, C., Agnoli, C., Grioni, S., Frasca, G., Mattiello, A., Chiodini, P., Tumino, R., Vineis, P., Palli, D. ve Panico, S. (2010). Fruit, vegetables and olive oil and risk of coronary heart disease in Italian women: the EPICOR Study. The American Journal of Clinical Nutrition, 93(2), 275–283. https://doi.org/10.3945/ajcn.110.000521
• Beunza, J. -J., Toledo, E., Hu, F. B., Bes-Rastrollo, M., Serrano-Martínez, M., Sánchez-Villegas, A., Martínez, J. A. ve Martínez-González, M. A. (2010). Adherence to the Mediterranean diet, long-term weight change and incident overweight or obesity: the Seguimiento Universidad de Navarra (SUN) cohort. The American Journal of Clinical Nutrition, 92(6), 1484–1493. https://doi.org/10.3945/ajcn.2010.29764
• Boeing, H., Bechthold, A., Bub, A., Ellinger, S., Haller, D., Kroke, A., Leschik-Bonnet, E., Müller, M. J., Oberritter, H., Schulze, M., Stehle, P. ve Watzl, B. (2012). Critical review: vegetables and fruit in the prevention of chronic diseases. European Journal of Nutrition, 51(6), 637–663. https://doi.org/10.1007/s00394-012-0380-y
• Caramia, G., Gori, A., Valli, E. ve Cerretani, L. (2012). Virgin olive oil in preventive medicine: From legend to epigenetics. European Journal of Lipid Science and Technology, 114(4), 375-388. https://doi.org/10.1002/ejlt.201100164
• Chrysohoou, C., Panagiotakos, D. B., Pitsavos, C., Das, U. N. ve Stefanadis, C. (2004). Adherence to the Mediterranean diet attenuates inflammation and coagulation process in healthy adults. Journal of the American College of Cardiology, 44(1), 152-158. https://doi.org/10.1016/j.jacc.2004.03.039
• Cicerale, S., Lucas, L. ve Keast, R. (2010). Biological Activities of Phenolic Compounds Present in Virgin Olive Oil. International Journal of Molecular Sciences, 11(2), 458-479. https://doi.org/10.3390/ijms11020458
• Deckelbaum, R. J. ve Torrejon, C. (2012). The Omega-3 Fatty Acid Nutritional Landscape: Health Benefits and Sources. The Journal of Nutrition, 142(3), 587S-591S. https://doi.org/10.3945/jn.111.148080
• Djoussé, L., Rudich, T. ve Gaziano, J. M. (2009). Nut consumption and risk of hypertension in US male physicians. Clinical Nutrition, 28(1), 10–14. https://doi.org/10.1016/j.clnu.2008.08.005
• Gil, A., Ortega, R. M. ve Maldonado, J. (2011). Wholegrain cereals and bread: a duet of the Mediterranean diet for the prevention of chronic diseases. Public Health Nutrition, 14(12A), 2316–2322. https://doi.org/10.1017/s1368980011002576
• Grosso, G., Marventano, S., Giorgianni, G., Raciti, T., Galvano, F. ve Mistretta, A. (2013). Mediterranean diet adherence rates in Sicily, southern Italy. Public Health Nutrition, 17(9), 2001–2009. https://doi.org/10.1017/s1368980013002188
• Heber, D. (2004). Vegetables, fruits and phytoestrogens in the prevention of diseases. Journal of Postrgraduate Medicine, 50(2), 145-149.
• Hlebowicz, J., Drake, I., Gullberg, B., Sonestedt, E., Wallström, P., Persson, M., Nilsson, J., Hedblad, B. ve Wirfält, E. (2013). A High Diet Quality is Associated with Lower Incidence of Cardiovascular Events in the Malmö Diet and Cancer Cohort. PLoS ONE, 8(8), e71095. https://doi.org/10.1371/journal.pone.0071095
• Hu, F. B., Bronner, L., Willett, W. C., Stampfer, M. J., Rexrode, K. M., Albert, C. M., Hunter, D. ve Manson, J. E. (2002). Fish and omega-3 fatty acid intake and risk of coronary heart disease in women. JAMA, 287(14), 1815-1821. https://doi.org/10.1001/jama.287.14.1815
• Hu, F. B. ve Willett, W. C. (2002). Optimal diets for prevention of coronary heart disease. JAMA, 288(20), 2569-2578. https://doi.org/10.1001/jama.288.20.2569
• Kennedy, E. (2004). Dietary Diversity, Diet Quality and Body Weight Regulation. Nutrition Reviews, 62(suppl_2), S78–S81. https://doi.org/10.1111/j.1753-4887.2004.tb00093.x
• Keys, A., Menotti, A., Karvonen, M. J., Aravanis, C., Blackburn, H., Buzina, R., Djordjevic, B. S., Dontas, A. S., Fidanza, F., Keys, M. H., Kromhout, D., Nedeljkovic, S., Punsar, S., Seccareccia, F. ve Toshima, H. (1986). The diet and 15-year death rate in the seven countries study. American Journal of Epidemiology, 124(6), 903-915. https://doi.org/10.1093/oxfordjournals.aje.a114480
• Kris-Etherton, P. M., Hu, F. B., Ros, E. ve Sabaté, J. (2008). The Role of Tree Nuts and Peanuts in the Prevention of Coronary Heart Disease: Multiple Potential Mechanisms. The Journal of Nutrition, 138(9), 1746S-1751S. https://doi.org/10.1093/jn/138.9.1746s
• La Vecchia, C. (2004). Mediterranean diet and cancer. Public Health Nutrition, 7(7), 965-968. https://doi.org/10.1079/phn2004562
• Lattimer, J. M. ve Haub, M. D. (2010). Effects of dietary fiber and its components on metabolic health. Nutrients, 2(12), 1266–1289. https://doi.org/10.3390/nu2121266
• NCEP (National Cholesterol Education Program). (2002). The Third Report of The National Cholesterol Education Program Expert Panel on Detection, Evaluation and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III) Final Report. Circulation, 106(25), 3143-3421. https://doi.org/10.1161/circ.106.25.3143
• Noah, A. ve Truswell, A. S. (2001). There are many Mediterranean diets. Asia Pacific Journal of Clinical Nutrition, 10(1), 2–9. https://doi.org/10.1046/j.1440-6047.2001.00198.x
• Panagiotakos, D. B., Pitsavos, C. ve Stefanadis, C. (2006). Dietary patterns: A Mediterranean diet score and its relation to clinical and biological markers of cardiovascular disease risk. Nutrition, Metabolism and Cardiovascular Diseases, 16(8), 559–568. https://doi.org/10.1016/j.numecd.2005.08.006
• Panagiotakos, D. B., Chrysohoou, C., Pitsavos, C. ve Stefanadis, C. (2006a). Association between the prevalence of obesity and adherence to the Mediterranean diet: the ATTICA study. Nutrition, 22(5), 449–456. https://doi.org/10.1016/j.nut.2005.11.004
• Papanikolaou, Y. ve Fulgoni, V. L. (2008). Bean Consumption Is Associated with Greater Nutrient Intake, Reduced Systolic Blood Pressure, Lower Body Weight and a Smaller Waist Circumference in Adults: Results from the National Health and Nutrition Examination Survey 1999-2002. Journal of the American College of Nutrition, 27(5), 569–576. https://doi.org/10.1080/07315724.2008.10719740
• Perez-Jimenez, F. (Koord.). (2005). International Conference on The Healthy Effect of Virgin Olive Oil. Consensus Report. European Journal Of Clinical Investigation, 35(7), 421–424. https://doi.org/10.1111/j.1365-2362.2005.01516.x
• Raatz, S., Silverstein, J., Jahns, L. ve Picklo, M. (2013). Issues of fish consumption for cardiovascular disease risk reduction. Nutrients, 5(4), 1081–1097. https://doi.org/10.3390/nu5041081
• Ros, E. (2010). Health benefits of nut consumption. Nutrients, 2(7), 652–682. https://doi.org/10.3390/nu2070652
• Saleem, T. S. M. ve Basha, S. D. (2010). Red wine: A drink to your heart. Journal of Cardiovascular Disease Research, 1(4), 171–176. https://doi.org/10.4103/0975-3583.74259
• Serra-Majem, L., Roman, B. ve Estruch, R. (2006). Scientific Evidence of Interventions Using the Mediterranean Diet: A Systematic Review. Nutrition Reviews, 64(suppl_1), S27–S47. https://doi.org/10.1111/j.1753-4887.2006.tb00232.x
• Schröder, H. (2007). Protective mechanisms of the Mediterranean diet in obesity and type 2 diabetes. The Journal of Nutritional Biochemistry, 18(3), 149-160. https://doi.org/10.1016/j.jnutbio.2006.05.006
• Sofi, F., Cesari, F., Abbate, R., Gensini, G. F. ve Casini, A. (2008). Adherence to Mediterranean diet and health status: meta-analysis. BMJ, 337, 1-7. https://doi.org/10.1136/bmj.a1344
• Tighe, P., Duthie, G., Vaughan, N., Brittenden, J., Simpson, W. G., Duthie, S., Mutch, W., Wahle, K., Horgan, G. ve Thies, F. (2010). Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial. The American Journal of Clinical Nutrition, 92(4), 733–740. https://doi.org/10.3945/ajcn.2010.29417
• Türkiye Beslenme Rehberi (TÜBER). (2015). Sağlık Bakanlığı Yayın No: 1031. Ankara: Sağlık Bakanlığı Yayınları.
• Vadivel, V., Kunyanga, C. N. ve Biesalski, H. K. (2012). Health benefits of nut consumption with special reference to body weight control. Nutrition, 28(11-12), 1089-1097. https://doi.org/10.1016/j.nut.2012.01.004
• WHO/FAO (World Health Organization/Food and Agriculture Organization). (2003). Expert Report: Diet, Nutrition and Prevention of Chronic Diseases (Report No: 916). Geneva: WHO. Erişim adresi: https://apps.).who.int/iris/bitstream/handle/10665/42665/?sequence=1
• Willett, W. C. (2006). The Mediterranean diet: science and practice. Public Health Nutrition, 9(1a). https://doi.org/10.1079/phn2005931