The Mediterranean diets in health and disease
Author(s)
Bibliographic Information
The Mediterranean diets in health and disease
(An AVI book)
Van Nostrand Reinhold, c1991
Available at 2 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and index
Description and Table of Contents
Description
It is difficult to find the moment when the idea for a book is first born. For this book, the basic concept was probably born during conversations I had in Parma, Italy, with Dr. Riccardi of the University of Naples and Dr. Jenkins of the University of Toronto (Canada). Later, in a conference room at the University of Verona (Italy) School of Medicine, I had a day-long meeting with Drs. Bosello and Cominacini of the University of Verona, and Drs. Jenkins and Riccardi and their co-workers. After an intense working day, the general plan of this book was completed. The title Mediterranean diets rather than diet was appropriately cho- sen as there is more than one Mediterranean diet, a point discussed in chapter 1. This chapter focuses on the definition of a Mediterranean diet and no matter what the reader's interest may be, it is imperative that this first chapter be carefully read. We should always remember that there are-from a preventive medi- cine point of view-good and poor Mediterranean diets.
The best exam- ple is probably the difference between the high olive oil, high carbohy- drate, low meat diet of southern Italy and the high saturated fat, higher meat diets of the northern Italians. Prevalence of disease parallels these differences. Chapter 2 covers some ancient history in an easy-to-read manner that is instructional as well as fascinating even for the nonmedical scientist or the nonhistorian.
Table of Contents
I: Overview and History.- 1. Comparison of Current Eating Habits in Various Mediterranean Countries.- Mediterranean Diet: Myth or Reality?.- Comparison Between the Present-Day Diet in Mediterranean Countries and Current Dietary Recommendations for CHD Prevention.- 2. Ancient Mediterranean Food.- The Evidence.- Cereals.- Fruit.- II: Typical Mediterranean Foods and Their Physiology.- 3. Cereal Foods: Wheat, Corn, Rice, Barley, and Other Cereals and Their Products.- General Characteristics of Cereals.- Wheat.- Rice.- Corn.- Barley.- Oats.- 4. Legumes.- Production and Consumption.- Chemical Composition and Nutritive Value.- Toxic Substances.- Legumes in the Diet.- 5. Vegetables and Fruits.- Fruit and Vegetable Consumption.- Classification and Technology of Fruits and Vegetables.- Diet and Nutrition.- 6. Edible Fats and Oils.- Fats and Oils Consumed in Italy and in Other Mediterranean Countries.- Technologies.- 7. Dairy Products.- Statistical Data.- Technology.- Dairy Microbiology and Hygiene.- Nutrition and Diet.- 8. Grains, Legumes, Fruits, and Vegetables: Lente Carbohydrate Sources in the Mediterranean Diet.- Physiological Effects of Slow Release Carbohydrate Foods.- Effects of Individual Foods.- 9. Physiological Effects of Monounsaturated Oils.- Olive Oil Studies.- Olive and Peanut Oil Studies.- Almond Studies.- Canola Oil Study.- III: Clinical Aspects and Epidemiology.- 10. Lipids.- Epidemiology.- Mediterranean Diet Characteristics and EURATOM Study Results.- Effects of Dietary Carbohydrates on Plasma Lipids.- Effects of Dietary Fats on Plasma Lipids.- Effects of Dietary Proteins on Plasma Lipids.- Effects of Dietary Fibers on Plasma Lipids.- 11. Hypertension.- Epidemiological Aspects.- Intervention Studies.- Experimental Studies.- 12. Cardiovascular Diseases.- Early Hospital Observations.- Mortality Data.- The Seven Countries Study.- Recent Trends.- Intervention.- 13. Obesity.- Epidemiology: Prevalence of Obesity.- Influence of Various Nutrients in Energy Balance.- Comparison of Dietary Habits in Different Countries.- Intervention.- 14. Diabetes.- Epidemiology.- Intervention.- 15. Diet and Cancer.- Summary of Knowledge.- Characteristics of Mediterranean Diet.- Gastric Cancer and Diet in Italy.- A Case-Control Surveillance Study in Northern Italy.
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