Food processing and the Mediterranean diet

Richard Hoffman, Mariette Gerber

Research output: Contribution to journalLiterature reviewpeer-review

56 Citations (Scopus)
249 Downloads (Pure)

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.
Original languageEnglish
Pages (from-to)7925-7964
JournalNutrients
Volume7
Issue number9
DOIs
Publication statusPublished - 17 Sept 2015

Keywords

  • Mediterranean diet
  • food processing
  • food preparation
  • cooking
  • phytochemicals
  • oxidative stress
  • inflammation

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