| Part I Background |
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Mediterranean Food Patterns: The View from Antiquity, Ancient Greeks and Romans |
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3 | (28) |
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The Mediterranean Diet: Historical Background and Dietary Patterns in Pre-World War II Greece |
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31 | (22) |
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The Mediterranean Diet: Definition, Epidemiological Aspects, and Current Patterns |
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53 | (24) |
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| Part II Dietary Constituents |
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77 | (20) |
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Konstantinos A. Kyritsakis |
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Fruits, Vegetables, Legumes, and Grains |
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97 | (30) |
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Dimitrios G. Gerasopoulos |
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127 | (30) |
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157 | (24) |
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181 | (24) |
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| Part III Health Promotion and Disease Prevention |
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Mediterranean Diet and Longevity |
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205 | (20) |
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Diabets Mellitus, Obesity, and the Mediterranean Diet |
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225 | (18) |
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The Mediterranean Diet and Coronary Heart Disease |
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243 | (50) |
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Cancer and the Mediterranean Diet |
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293 | (48) |
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Constantina Papoutsakis-Tsarouhas |
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341 | (22) |
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Charalambos Hadjigeorgiou |
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Nutrition Policy Issues and Further Research on the Mediterranean Diet: The Importance of Monounsaturated Fatty Acids |
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363 | (12) |
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| Index |
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375 | |
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