University of Hertfordshire

Food processing and the Mediterranean diet

Research output: Contribution to journalLiterature review

Documents

  • Richard Hoffman
  • Mariette Gerber
View graph of relations
Original languageEnglish
Pages (from-to)7925-7964
JournalNutrients
Journal publication date17 Sep 2015
Volume7
Issue9
DOIs
Publication statusPublished - 17 Sep 2015

Abstract

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.

Notes

Date of Acceptance: 09/09/2015. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

ID: 9184321