Mediterranean diet

The Mediterranean diet (/ˌmɛdɪtəˈreɪniən daɪət/) is a diet inspired by the eating habits of the Mediterranean countries, particularly Italy, Greece, and Spain in the 1960s. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of non-fish meat products.

Etymology

The term "Mediterranean diet" is derived from the dietary patterns and habits traditionally followed by the people living around the Mediterranean Sea. The term was first used by Dr. Ancel Keys in the 1960s, who studied the diet's potential benefits for cardiovascular health.

Related terms

Olive oil: A liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin.
Legumes: A plant family used in agriculture, including lentils, beans, peas, and many more.
Cereals: Any grass cultivated for the edible components of its grain.
Fish: A group of ectothermic aquatic animals.
Cheese: A dairy product derived from milk.
Yogurt: A food produced by bacterial fermentation of milk.
Wine: An alcoholic beverage made from fermented grapes or other fruits.