Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/99174
Author(s): Vareiro, Daniela
Faig, Anna Bach
Quintana, Blanca
Bertomeu, Isabel
Buckland, Genevieve
Almeida, Maria Daniel Vaz de
Majem, Llui´s Serra
Title: Availability of Mediterranean and non-Mediterranean foods during the last four decades: comparison of several geographical areas
Issue Date: 2009
Abstract: Objective: The purpose of the present study was to evaluate the changes in theavailability of the most important food components of the traditional Mediterraneandiet and other food groups in five geographical areas during a 43-year period.Design: Ecological study with food availability data obtained from FAO foodbalance sheets in forty-one countries for the period 1961-1965 and 2000-2004.Setting: Mediterranean, Northern and Central Europe, Other Mediterraneancountries and Other Countries of the World were the studied areas.Results: The main changes since the 1960s, at an availability level, were found inEuropean areas and in Other Mediterranean countries. The greatest changes werefound in Mediterranean Europe, recording high availability of non-Mediterraneanfood groups (animal fats, vegetable oils, sugar and meat), whereas the availability ofalcoholic beverages, including wine, and legumes decreased. Despite having lostsome of its typical characteristics, Mediterranean Europe has more olive oil, vegetables,fruits and fish available than other areas. Although Northern Europe has agreater availability of non-Mediterranean foods, there has been a tendency towardsa decrease in availability of some of these foods and to increase Mediterranean foodsuch as olive oil and fruits.Conclusions: The present study suggests that European countries, especiallythose in the Mediterranean area, have experienced a 'westernisation' process offood habits, and have increasingly similar patterns of food availability (mainlynon-Mediterranean food groups) among them. Measures must be taken tocounteract these tendencies and to avoid their possible negative consequences.It is also crucial to find ways to promote and preserve the Mediterranean diet andits lifestyle in modern societies.
Subject: Ciências da Saúde, Outras ciências médicas
Health sciences, Other medical sciences
Scientific areas: Ciências médicas e da saúde::Outras ciências médicas
Medical and Health sciences::Other medical sciences
URI: https://repositorio-aberto.up.pt/handle/10216/99174
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional

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