Knowra Mediterranean diet Mediterranean diet A dietary pattern associated with Mediterranean regions, centered on vegetables, fruits, legumes, whole grains, nuts, and olive oil, with moderate fish and limited red meat.
Extra-virgin olive oil : Olive oil produced by mechanical extraction, with low free acidity and no refining. It is the pattern’s principal added fat and a hallmark ingredient.
PREDIMED : A Spanish randomized trial that studied Mediterranean diets and cardiovascular disease prevention in people at high risk. It tested a Mediterranean diet supplemented with extra-virgin olive oil or nuts.
Ancel Keys : An American physiologist who studied diet, blood cholesterol, and cardiovascular disease. His research helped draw scientific attention to eating patterns around the Mediterranean.
Cardiovascular prevention : Strategies intended to reduce the likelihood of heart and blood-vessel disease. Evidence from trials has made cardiovascular prevention a central reason for studying the diet.
Low-fat diet : A dietary approach that limits the proportion of energy obtained from fat. Unlike low-fat prescriptions, Mediterranean guidance commonly uses olive oil and nuts as major energy sources.
Legume : A plant in the family Fabaceae, including beans, lentils, peas, and chickpeas. Frequent servings provide much of the pattern’s plant protein and fiber.
Cardiovascular disease : A group of disorders affecting the heart and blood vessels. This is the best-studied health outcome in major Mediterranean-diet trials.
Seven Countries Study : A long-term observational study of cardiovascular disease and risk factors in populations across seven countries. Its findings linked regional dietary habits with differing rates of heart disease.
Type 2 diabetes : A chronic metabolic disease in which the body cannot regulate blood glucose effectively. Studies associate Mediterranean-style eating with improved diabetes risk and management.
Ketogenic diet : A very-low-carbohydrate, high-fat diet designed to induce nutritional ketosis. Its macronutrient restrictions differ sharply from the Mediterranean pattern’s grains, legumes, and fruits.
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