ertain populations around the World are known for their longevity and lack of physical and mental illness. The common theme between these populations is the fact that they eat their traditional diets. These diets vary from place to place, but generally contain unprocessed foods that are high in micronutrients and plant antioxidants. Of these diets, the Mediterranean diet is particularly well studied, and that consumption of the Mediterranean diet is associated with a reduced risk of mortality has been reported in the scientific literature. For example, one study1 investigated the relationship between the Mediterranean diet score, a measure of how closely a diet matched the traditional Mediterranean diet, and mortality amongst Spanish graduates as they aged. The results showed closer adherence to the Mediterranean diet reduced mortality, with incremental reductions in risk as the score was improved.
The exact composition of the traditional Mediterranean diet is controversial because it is described differently in various literature. However, generally it is accepted that it contains protein from birds and fish, dairy, eggs, red wine, olives, olive oil, fruit and vegetables. The meat from the birds is often high in fat, but this fat is more unsaturated compared to meat prepared from birds in Western extensive agriculture. In addition, the fat from fish contains high amounts of essential fatty acid metabolites such as eicosapentanoic acid (EPA, C20: 5 (n-3)) and docosahexanoic acid (DHA, C22:6 (n-3)). Many of the components of the diet have been shown to provide health benefits individually in scientific research. However, it is likely the synergism between the various components that crates the overall health effects of the diet and reduces the risk of death amongst those that consume it.
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