What is the Mediterranean diet?

The concept of the Mediterranean diet was first developed by Ancel Keys in the 1960s when he observed a dietary pattern low in saturated fat and high in vegetable oils among the populations of Greece, Southern Italy, and other countries around the Mediterranean Sea.

Today, the Mediterranean diet is described by its main components, which include a high intake of extra virgin olive oil, leafy green vegetables, fruits, whole grains, nuts, and legumes; a moderate intake of fish and other lean meat, dairy products, and red wine; and a low intake of saturated fat, eggs, sweets, and red meat.^[1] The diet is generally considered to be a “plant-based diet” and contains high levels of several nutrients including polyphenols, fiber, and mono- and polyunsaturated fatty acids.

The Mediterranean diet