Food Processing and the Mediterranean Diet

Nutrients

Richard Hoffman¹ 

[1] School of Life and Medical Sciences, University of Hertfordshire, Hatfield AL10 9AB, UK

关键词: Mediterranean diet;    food processing;    food preparation;    cooking;    phytochemicals;    inflammation;    oxidative stress;   

DOI  :  10.3390/nu7095371

来源: mdpi

【 摘 要 】

The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.