Mediterranean diet

The Mediterranean diet is a concept first proposed in 1975 by American biologist Ancel Keys and chemist Margaret Keys. The diet took inspiration from the eating habits and traditional food of Crete, much of the rest of Greece, and southern Italy as observed in the early 1960s. It is distinct from Mediterranean cuisine, which covers the diverse culinary traditions of various Mediterranean countries, and from the Atlantic diet of northwestern Spain and Portugal.

While inspired by a specific time and place, the "Mediterranean diet" has subsequently been refined based on the results of multiple scientific studies. It emphasizes plant-based foods, particularly unprocessed cereals, legumes, vegetables, and fruits; moderate consumption of fish and dairy products (mostly cheese and yogurt); and a low amount of red meat. Olive oil is the principal source of fat and has been studied as a potential health factor for reducing all-cause mortality and the risk of chronic diseases.

The Mediterranean diet is associated with a reduction in all-cause mortality in observational studies. A 2017 review provided evidence that the Mediterranean diet lowers the risk of heart disease and early death. The Mediterranean diet may help with weight loss in obese people. The Mediterranean diet is one of three healthy diets recommended in the 2015–2020 Dietary Guidelines for Americans, along with the DASH diet and vegetarian diet. The Mediterranean cuisine and the traditions and production processes associated with it, were recognized as an Intangible Cultural Heritage of Humanity by UNESCO in 2010 under the name of "Mediterranean diet".