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Nutrients 2014, 6(10), 4302-4316; doi:10.3390/nu6104302

Mediterranean Diet Pyramid: A Proposal for Italian People

1
Endocrinologist, General Practitioner. General Medicine ASL BA/4 D.S.S. 8, viale Japigia 38/G, Bari 70126, Italy
2
Department of Biomedical Sciences and Human Oncology, Section of Internal Medicine and Oncology, University of Bari "Aldo Moro", School of Medicine, Policlinico, Piazza Giulio Cesare 11, Bari 70124, Italy
*
Author to whom correspondence should be addressed.
Received: 23 July 2014 / Revised: 28 August 2014 / Accepted: 19 September 2014 / Published: 16 October 2014
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Abstract

Bread was a staple in the traditional Mediterranean diet of the early 1960s, as well as nowadays; however, it was a stone ground sourdough bread in Nicotera and probably in the Greek cohorts of the Seven Countries Study. In the present review, the nutritional characteristics of this food are analyzed in relation to its protective effects on coronary heart disease, metabolic diseases and cancer. According to our traditions, cultural heritage and scientific evidence, we propose that only cereal foods with low glycemic index (GI) and rich in fiber have to be placed at the base of the Mediterranean diet pyramid, whereas refined grains and high GI starchy foods have to be sited at the top. View Full-Text
Keywords: Mediterranean diet pyramid adult; sourdough bread; glycemic index; glycemic load Mediterranean diet pyramid adult; sourdough bread; glycemic index; glycemic load
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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D'Alessandro, A.; De Pergola, G. Mediterranean Diet Pyramid: A Proposal for Italian People. Nutrients 2014, 6, 4302-4316.

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