The Mediterranean dietary pattern is associated with a lower risk of chronic conditions related to aging. Adherence research primarily comes from Mediterranean countries, where there is a favorably high cultural acceptability. An intervention study that examined the feasibility of a Mediterranean diet intervention was designed specifically for older Australians. During post intervention this study observed that all participants were using extra virgin olive oil as their main source of culinary fat and had made a very significant increase in their intake (initial mean 1.15 (±0.86) to 2.53 (±1.19) tbsp/day).

In addition, a growing body of evidence has demonstrated that lifestyle habits and nutritional patterns could delay the natural course of the neurodegeneration process. At this time, the scientific literature cannot provide exhaustive conclusions on the impact of dietary patterns on neurodegenerative disorders, including the effectiveness in reducing the risk of development and progression of cognitive impairment. However, the Mediterranean diet has in fact demonstrated to reduce the risk of cardiovascular disease and mortality, which can be recommended to patients regardless of their age, clinical conditions, and comorbidities.

References:

Zacharia K, Patterson AJ, English C, MacDonald-Wicks L. Feasibility of the AusMed Diet Program: Translating the Mediterranean Diet for Older Australians. Nutrients. 2020;12(4):E1044.

Vinciguerra F, Graziano M, Hagnäs M, Frittitta L, Tumminia A. Influence of the Mediterranean and Ketogenic Diets on Cognitive Status and Decline: A Narrative Review. Nutrients. 2020;12(4):E1019.