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Updating the Mediterranean Diet Pyramid towards Sustainability: Focus on Environmental Concerns

Author

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  • Lluís Serra-Majem

    (Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, and Complejo Hospitalario Universitario Insular—Materno Infantil (CHUIMI), Canarian Health Service, 35016 Las Palmas de Gran Canaria, Spain
    International Foundation of Mediterranean Diet, Nutrition Research Foundation, Barcelona Science Park, 08028 Barcelona, Spain
    CIBEROBN, Biomedical Research Networking Center for Physiopathology of Obesity and Nutrition, Instituto de Salud Carlos III, 28029 Madrid, Spain)

  • Laura Tomaino

    (Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, and Complejo Hospitalario Universitario Insular—Materno Infantil (CHUIMI), Canarian Health Service, 35016 Las Palmas de Gran Canaria, Spain
    Department of Clinical Medicine and Community Health (DISCCO), Università degli Studi di Milano, 20122 Milan, Italy)

  • Sandro Dernini

    (International Foundation of Mediterranean Diet, Nutrition Research Foundation, Barcelona Science Park, 08028 Barcelona, Spain
    Forum on Mediterranean Food Cultures, 00148 Rome, Italy)

  • Elliot M. Berry

    (International Foundation of Mediterranean Diet, Nutrition Research Foundation, Barcelona Science Park, 08028 Barcelona, Spain
    Braun School of Public Health, Hebrew University Hadassah Medical School, 91120 Jerusalem, Israel)

  • Denis Lairon

    (Human Nutrition, Aix Marseille University, INSERM, INRA, C2VN, 13005 Marseille, France)

  • Joy Ngo de la Cruz

    (International Foundation of Mediterranean Diet, Nutrition Research Foundation, Barcelona Science Park, 08028 Barcelona, Spain)

  • Anna Bach-Faig

    (FoodLab Research Group (2017SGR 83), Faculty of Health Sciences, Universitat Oberta de Catalunya (Open University of Catalonia, UOC), 08018 Barcelona, Spain
    Food and Nutrition Area, Barcelona Official College of Pharmacists, 08009 Barcelona, Spain)

  • Lorenzo M. Donini

    (Department of Experimental Medicine, Sapienza University, 00136 Rome, Italy)

  • Francesc-Xavier Medina

    (FoodLab Research Group (2017SGR 83), Faculty of Health Sciences, Universitat Oberta de Catalunya (Open University of Catalonia, UOC), 08018 Barcelona, Spain)

  • Rekia Belahsen

    (Training and Research Unit on Nutrition & Food Sciences, Biotechnology, Biochemistry & Nutrition Laboratory, Chouaib Doukkali University, El Jadida 24000, Morocco)

  • Suzanne Piscopo

    (Department of Health, Physical Education and Consumer Studies, Faculty of Education, University of Malta, MSD2080 Msida, Malta)

  • Roberto Capone

    (International Center for Advanced Mediterranean Agronomic Studies (CIHEAM), 70010 Valenzano (Bari), Italy)

  • Javier Aranceta-Bartrina

    (Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, and Complejo Hospitalario Universitario Insular—Materno Infantil (CHUIMI), Canarian Health Service, 35016 Las Palmas de Gran Canaria, Spain
    CIBEROBN, Biomedical Research Networking Center for Physiopathology of Obesity and Nutrition, Instituto de Salud Carlos III, 28029 Madrid, Spain
    Department of Food Sciences and Physiology, University of Navarra, 31008 Pamplona, Spain)

  • Carlo La Vecchia

    (Department of Clinical Medicine and Community Health (DISCCO), Università degli Studi di Milano, 20122 Milan, Italy)

  • Antonia Trichopoulou

    (Hellenic Health Foundation, 11527 Athens, Greece)

Abstract

Background: Nowadays the food production, supply and consumption chain represent a major cause of ecological pressure on the natural environment, and diet links worldwide human health with environmental sustainability. Food policy, dietary guidelines and food security strategies need to evolve from the limited historical approach, mainly focused on nutrients and health, to a new one considering the environmental, socio-economic and cultural impact—and thus the sustainability—of diets. Objective: To present an updated version of the Mediterranean Diet Pyramid (MDP) to reflect multiple environmental concerns. Methods: We performed a revision and restructuring of the MDP to incorporate more recent findings on the sustainability and environmental impact of the Mediterranean Diet pattern, as well as its associations with nutrition and health. For each level of the MDP we provided a third dimension featuring the corresponding environmental aspects related to it. Conclusions: The new environmental dimension of the MDP enhances food intake recommendations addressing both health and environmental issues. Compared to the previous 2011 version, it emphasizes more strongly a lower consumption of red meat and bovine dairy products, and a higher consumption of legumes and locally grown eco-friendly plant foods as much as possible.

Suggested Citation

  • Lluís Serra-Majem & Laura Tomaino & Sandro Dernini & Elliot M. Berry & Denis Lairon & Joy Ngo de la Cruz & Anna Bach-Faig & Lorenzo M. Donini & Francesc-Xavier Medina & Rekia Belahsen & Suzanne Piscop, 2020. "Updating the Mediterranean Diet Pyramid towards Sustainability: Focus on Environmental Concerns," IJERPH, MDPI, vol. 17(23), pages 1-20, November.
  • Handle: RePEc:gam:jijerp:v:17:y:2020:i:23:p:8758-:d:450939
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    References listed on IDEAS

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