title: Food Processing and the Mediterranean Diet.
abstract: The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties.
authors.affiliation: School of Life and Medical Sciences, University of Hertfordshire, Hatfield AL10 9AB, UK. r.hoffman@herts.ac.uk.
authors.forename: Richard
authors.initials: R
authors.lastname: Hoffman
authors.affiliation: Expert at French Food, Environment and Work Safety Agency (ANSES), Former INSERM Senior Scientist, Cancer Institute, 34298 Montpellier cedex 5, France. mariette.gerber@sfr.fr.
authors.forename: Mariette
authors.initials: M
authors.lastname: Gerber
mesh_terms: D002318:Cardiovascular Diseases / Q000175:diagnosis / Q000453:epidemiology / Q000517:prevention & control*; D003296:Cooking; D038441:Diet, Mediterranean; D005247:Feeding Behavior; D005511:Food Handling; D006801:Humans; D007249:Inflammation / Q000175:diagnosis / Q000453:epidemiology / Q000517:prevention & control*; D008019:Life Style; D008460:Meat / Q000009:adverse effects; D009753:Nutritive Value; D065840:Protective Factors; D012307:Risk Factors; D040242:Risk Reduction Behavior
keywords: Mediterranean diet; cooking; food preparation; food processing; inflammation; oxidative stress; phytochemicals