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Mediterranean diet

A weight-loss Mediterranean diet/lifestyle intervention ameliorates inflammation and oxidative stress in patients with obstructive sleep apnea: results of the "MIMOSA" randomized clinical trial

Mediterranean diet and changes in frequency, severity and localization of pain in older adults: The Seniors-ENRICA cohorts

Effect of varying quantities of lean beef as part of a Mediterranean-style dietary pattern on lipids and lipoproteins: a randomized crossover controlled feeding trial

Changes in the consumption of foods characterising the Mediterranean dietary pattern and major correlates during the COVID-19 confinement in Italy: results from two cohort studies

Physical Activity and Adherence to the Mediterranean Diet among Spanish Employees in a Health-Promotion Program before and during the COVID-19 Pandemic: The Sanitas-Healthy Cities Challenge

Multinational dietary changes and anxiety during the coronavirus pandemic: findings from Israel

The CASSIOPEA Study (Economic Crisis and Adherence to the Mediterranean diet: poSSIble impact on biOmarkers of inflammation and metabolic PhEnotypes in the cohort of the Moli-sAni Study): Rationale, design and characteristics of participants

Dietary patterns and health

Established diet quality indices are not universally associated with body composition in young adult women

Link between Viral Infections, Immune System, Inflammation and Diet

Relationships between diet and basal fat oxidation and maximal fat oxidation during exercise in sedentary adults

Non-alcoholic fatty liver disease

Olive oil-derived nitro-fatty acids: protection of mitochondrial function in non-alcoholic fatty liver disease

Cardiovascular disease

Efficacy of tailored recommendations to promote healthy lifestyles for cardiovascular disease prevention: a post hoc analysis of a randomized controlled trial

Neurodegenerative disorders

The pleiotropic beneficial intervention of olive oil intake on the Alzheimer's disease onset via fibrinolytic system

Bioactive compounds

Antioxidant Properties and Fatty Acid Profile of Cretan Extra Virgin Bioolive Oils: A Pilot Study

Olive Tree in Circular Economy as a Source of Secondary Metabolites Active for Human and Animal Health Beyond Oxidative Stress and Inflammation

A New Definition of the Term "High-Phenolic Olive Oil" Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR

Other news

Researchers Identify Main Types of Olive Oil Fraud, Propose Solutions

A Focus on Design and Sustainability in Pursuit of Perfect EVOO

Healthy Compounds in Pomace Oil Absorbed by Fried Foods, Study Finds

La UJA organiza un nuevo premio para los aceites de oliva más saludables

El verdadero valor del aceite de oliva


It is well-known that some components of the Mediterranean diet may have benefits in reducing pain risk through its anti-inflammatory and antioxidant properties. However, until recently, there was no epidemiological evidence of the potential effect of adhering to this diet on subsequent improvement in pain characteristics. A new population-based study from the Seniors-ENRICA-1 and Seniors-ENRICA-2 cohorts found that compared with participants in the lowest quartile of the MEDAS score (lowest adherence to the Mediterranean diet), those in the highest quartile showed a higher frequency of pain improvement. This association was further demonstrated for two specific components of the assessed pain scale: improvement in pain severity and reduction in the number of pain locations. The main contributors to these associations were high consumption of fruit and vegetables, and low consumption of sugar-sweetened beverages. These findings suggest that improving diet quality may help reduce the high health impact of pain.

The traditional Mediterranean diet is also characterized by a low consumption of meat and meat products (<1 serving/day according to the MEDAS score from the landmark PREDIMED randomized trial). However, not surprisingly, a new investigation funded by the Beef Checkoff suggests that a daily intake of lean, unprocessed red meat like beef can also form a part of a healthy Mediterranean-style dietary pattern. This study found that a Mediterranean dietary pattern with different amounts of lean beef (14, 71, or 156 grams/day) improves lipids and lipoproteins when compared with a typical American dietary pattern containing 71 g/d of lean beef. It is worth noting the importance of the comparison group in nutritional epidemiology studies. In this study, it could be expected that a Mediterranean diet, even one that includes a daily intake of beef, would lead to healthier lipid profiles compared to an American dietary pattern. Although the transferability of the Mediterranean diet to non-Mediterranean countries should include flexibility, a substantial reduction (or even total avoidance) of elements which are fully in opposition to the concept of this diet (sugar-sweetened beverages, red and processed meats, milk, butter, sweets, biscuits or cakes) should be emphasized.

Despite the benefits of following a healthy lifestyle, widespread adoption of physical activity and dietary recommendations is still infrequent. The Healthy Cities corporate program aims to counteract the effect of sedentary behaviours increasingly present among work environments. A recent study aimed to analyze how physical activity and adherence to the Mediterranean diet among employees participating in the Healthy Cities program have been affected during confinement due to the COVID-19 pandemic. Results revealed that workers were more likely to show sedentary behaviors during the pandemic than before (83.5% vs. 66.7%). Nevertheless, they were more likely to reach high levels of physical activity (51.2% vs. 64%). Lastly, participants reported higher adherence to the Mediterranean diet during the pandemic (76.4%) than before (54.5%). These findings suggest a positive effect of working from home for employees involved in a health-promotion program and highlight the relevance of this kind of action among this population.

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