La dieta mediterránea, una herramienta esencial para la promoción de la salud

Abstract

In an era dominated by miracle diets or, at the very least, peculiar ones, recognizing the value that traditional Spanish cuisine holds is essential when promoting health at all ages and circumstances. This applies to both healthy individuals and, of course, patients with various conditions where nutrition plays a prominent role.

It is worth noting that the Mediterranean diet was identified for its virtues thanks to the work of American physiologist Ancel Keys, who proposed that the eating habits of Mediterranean countries, characterized by a predominance of plant-based foods such as grains, legumes, fruits, and vegetables, a lower intake of dairy, meat, eggs, and saturated fats, and a higher consumption of fish, contributed to a lower incidence of cardiovascular diseases in those countries.

More recently, the PREDIMED study has analyzed the effects of the Mediterranean diet on the primary prevention of cardiovascular disease and other conditions such as diabetes, cancer, cognitive decline, and neurodegenerative diseases.

The truth is that numerous voices have emerged in recent decades, warning about the gradual abandonment of traditional cuisine, specifically the Mediterranean diet, in Mediterranean countries, including Spain. This way of eating, let us remember, not only refers to the ingredients - the food itself - but also to a lifestyle where social relationships and a distinct culture serve as both the framework and the foundation.