The traditional Mediterranean diet is in danger of extinction.

• New production technologies give back to the traditional diet.

• Along with the defense of the natural products themselves of this diet has preserved the ways of preparation (recipes and techniques), as an expression of culture.

• Globalization and economic development have affected the pattern of diet in the Mediterranean basin have been modified and some health indicators for which it was associated.


"Modernity has endangered the traditional Mediterranean diet." The phrase is striking Majem Lluis Serra, President of the Mediterranean Diet Foundation and warning about the effects of technology on traditional diets. A specialist's view "there are no insurmountable contradictions between new technologies and traditional food but it is necessary to enable the appropriate formulas to make the tradition persists, both from the health point of view and from a cultural consideration."

Following this discussion, put on the table during the VIII National Congress of Community Nutrition, Lluis Serra announced a series of initiatives in order to protect an ancient formula feeding. Among them the decision coordinated from Spain, Italy, Greece and Morocco to apply to UNESCO for consideration of the Mediterranean diet as a World Heritage Site.

Lluis Serra believes that "in many cases traditional foods are better quality than the new ones. From this point of view, "analyzes the expert," it is interesting to use new technologies to improve manufacturing processes of traditional products such as bread and yoghurt. It is introduced into the food chain classic products that are possible with the greatest similarity craftsmanship. It is necessary to make the technology feel the tradition. "

Believes the president of the Foundation Mediterranean Diet "in the industry today only partially addresses this issue. We use the term "Mediterranean" without necessarily keep all its nutritional values. They have many years of effort to achieve the identification of the Mediterranean diet as a powerful nutritional value and quality to that now used by some evil. "

The specialist suspected that "the Mediterranean diet is in danger of absorption by other food industry. It is not just to preserve a set of specific foods, but a whole range of recipes that make up the cultural heritage of a people. "

The term reflects the Mediterranean diet, dietary pattern characteristic of several countries of the Mediterranean basin in the 1960s was associated with increased longevity and reduced morbidity due to certain chronic diseases. It is characterized by an abundant intake of fruits, vegetables, bread and other cereals, pulses and nuts, fresh produce from the garden, seasonal and minimally processed, with a typical sweet desserts based on nuts, olive oil and sweet honey consumed during the holidays, olive oil as the main source of fat, dairy products (cheese and yogurt) are consumed in moderation, less than four eggs a week, red meat consumed occasionally and in small quantities and wine, with consumption slight to moderate, especially during meals.

It is clear that since 1960, globalization, economic development, etc.. have affected the pattern of diet in the Mediterranean basin have been modified and some health indicators for which it was associated. The finding led to these changes, in 2002, has organized an international working group in the Scientific Park of Barcelona under the auspices of the Mediterranean Diet Foundation, intended to analyze the situation where the diet was Mediterranean and the needs of its redefinition.

The working group expressed the need to update the dietary guidelines according to scientific evidence. For example, evidence of the need for integrated products involves a review of the recommendations regarding the consumption of pasta and bread. It should be noted, moreover, the whole concept of Mediterranean diet, promoting other aspects of it as exercise or enjoy a meal and the desktop.

Similarly, the findings work in the development of qualitative and positive, emphasizing not so much what foods should be restricted only to consume what others have, and to quantify intake. For those groups of foods such as fruits and vegetables, in which there is no evidence of excessive contraindications, should be cited only minimal intakes, in contrast to other foods would be more appropriate to set the maximum recommended.

Similarly recommended rethinking the pyramid model as a visual guide food. The basket is a very familiar figure in the Mediterranean countries and would replace the traditional pyramid, and to assess the changes that have occurred in the Mediterranean diet, especially in the Mediterranean countries of Europe.

There is also the proposal to assess the impact that the incorporation of novel foods and their preparation has been in the Mediterranean diet, to distinguish the typical Mediterranean diet and daily consumer products reserved for the holidays, do not promote only the dietary pattern but also the lifestyle of the Mediterranean diet, culture and good living and allow the incorporation of new products from the current exchange of cultures without it there is a deterioration in the quality of the Mediterranean diet.