Definition and Origins of the Mediterranean Diet

The Mediterranean diet is one of the most recognized dietary patterns globally. Its health benefits have been demonstrated repeatedly in clinical and epidemiological studies, making it one of the healthiest and most balanced nutritional models.
The term “Mediterranean Diet” refers to a dietary pattern inspired by the traditional eating habits of the peoples inhabiting the Mediterranean basin. It is representative of the variety of their cultures, customs and traditions, as well as the broader way of life in Mediterranean countries. Consequently, the Mediterranean diet cannot be reduced to a single, specific plan, but rather to common nutritional characteristics shared by the peoples of these countries. These shared nutritional characteristics include, for example, increased consumption of olive oil, fruit, vegetables, cereals (mostly non-processed), legumes, nuts and seeds, moderate consumption of fish and dairy, and low consumption of meat. Alcohol is consumed in moderation, unless subject to religious or cultural restrictions.
These dietary similarities, as well as their association with health, were systematically highlighted for the first time by the renowned physiologist Ancel Keys in his Seven Countries Study. The study was conducted in the late 1950s in 16 different regions spanning seven countries (Greece, Italy, the former Yugoslavia, the Netherlands, Finland, the USA, and Japan). The Mediterranean countries, especially the island of Crete, were observed to exhibit significantly lower mortality rates from cardiovascular diseases and higher longevity rates compared to the USA and the northernmost regions of Europe. It was this initial observation which first gave rise to the term “Mediterranean Diet” to describe the eating habits of the Mediterranean countries and their health and longevity benefits – eating habits that were inextricably linked to a broader way of daily life. In fact, it was this dietary pattern that made Greece famous and attracted global interest in the Greek version of the Mediterranean diet. Of course, since then numerous – and better-designed – studies have explored and highlighted the benefits of the Mediterranean diet.
Recognising its importance, in 2013 the United Nations Educational, Scientific and Cultural Organization (UNESCO) declared the Mediterranean diet an Intangible Cultural Heritage of Humanity. Based on the relevant dossier submitted for its candidacy, the Mediterranean diet goes beyond eating habits and encompasses a range of social skills, knowledge, practices and traditions that include agriculture, fishing, animal husbandry, food preparation, and the people themselves. The Mediterranean diet therefore reflects both eating habits and a broader way of life that strengthens inter-personal bonds, transcending age and socio-economic backgrounds. In its Greek iteration, the Mediterranean diet stands out for its cultural dimension, its intrinsic association with local communities, its focus on the social dimension of eating, and the biodiversity of its raw materials. The Greek Mediterranean diet promotes a holistic way of life that combines superior flavours with major health benefits.