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Mediterranean Diet Implementation to Protect against Advanced Lung Cancer Index (ALI) Rise: Study Design and Preliminary Results of a Randomised Controlled Trial.

Cardiovascular Disease and Mortality

Olive Oil Intake and Cardiovascular Disease Prevention: "Seek and You Shall Find".

Diet quality indices, genetic risk and risk of cardiovascular disease and mortality: a longitudinal analysis of 77 004 UK Biobank participants.

Mental Health

A Western-style dietary pattern is associated with cerebrospinal fluid biomarker levels for preclinical Alzheimer's disease-A population-based cross-sectional study among 70-year-olds.

Adherence to dietary guidelines and cognitive decline from middle age: the Doetinchem Cohort Study.


The association between modifiable lifestyle behaviour in Latin-American schoolchildren with abdominal obesity and excess weight. A comparison of Chile and Colombia.

Obesity, Mediterranean Diet, and Public Health: A Vision of Obesity in the Mediterranean Context from a Sociocultural Perspective.

Other diseases

Dietary Interventions Are Beneficial for Patients with Chronic Pain: A Systematic Review with Meta-Analysis.

MIND and Mediterranean Diets Associated with Later Onset of Parkinson's Disease.


Impact of nutrients and Mediterranean diet on the occurrence of gestational diabetes.

Basic research

A Novel Nutraceuticals Mixture Improves Liver Steatosis by Preventing Oxidative Stress and Mitochondrial Dysfunction in a NAFLD Model.

Mediterranean diet

The tenth anniversary as a UNESCO world cultural heritage: an unmissable opportunity to get back to the cultural roots of the Mediterranean diet.

[Assessment of adherence to the Mediterranean diet in university Health Sciences students and its relationship with level of physical activity].

Impact of the Mass Media on Adherence to the Mediterranean Diet, Psychological Well-Being and Physical Activity. Structural Equation Analysis.


Effect on gut microbiota of a 1-y lifestyle intervention with Mediterranean diet compared with energy-reduced Mediterranean diet and physical activity promotion: PREDIMED-Plus Study.

Gut Microbiota Bacterial Species Associated with Mediterranean Diet-Related Food Groups in a Northern Spanish Population.

Other news

Results of the 2021 NYIOOC World Olive Oil Competition

How to live more than a century: olive oil and the Mediterranean diet


Different studies support gut microbiota as an environmental factor related to the progress of obesity and metabolic disturbances, even though the causal nature of this has not been completely understood. Diet is an important factor in modulating not only weight but also gut microbiota composition and function. Several studies have shown a change in the gut microbiota associated with specific dietary factors or patterns.
A substudy of the PREDIMED-Plus (Prevención con Dieta Mediterránea-Plus) investigated the effect of an intensive lifestyle weight loss intervention on gut microbiota. The intervention group underwent an intensive weight loss lifestyle intervention based on an energy restricted Mediterranean diet and physical activity promotion, whereas the control group underwent a non-energy restricted Mediterranean diet for 1 year. The results of this study concluded that weight loss, induced by an energy-restricted MedDiet and physical activity, result in changes of the gut microbiota. More specifically, a decrease in Butyricicoccus, Haemophilus, Ruminiclostridium 5, and Eubacterium hallii in the intervention group compared with the control group.
On the other hand, dietary habits are considered one of the strongest modulators of gut microbiota, which seem to play a significant role in the health status of the host. Thus, a study was carried out in 360 Spanish adults from the Obekit cohort (normal weight, overweight, and obese participants) where adherence to the Mediterranean diet was related to specific metagenomic traits. This report identified certain bacterial taxa that are more abundant in individuals with a high adherence to the Mediterranean diet. These results were related to participants with a higher consumption of fiber, legumes, vegetables, fruit, and nuts, suggesting that an increase in specific bacterial strains could be directly associated with good health.

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