The Mediterranean Diet and reduced cardiovascular disease

Abstract

This eating pattern was typically consumed at that time among the populations bordering the Mediterranean Sea and was primarily characterized by a large intake of vegetables, legumes, fruits, nuts, and cereals, a low-to-moderate intake of dairy products, low consumption of meat and poultry, a moderately high intake of fish, olive oil as a main source of fat and moderate alcohol (mainly wine) drinking during meals.3,4