Mediterranean Diet, Plant-Based Diet, Low-Fat Diet and Human Health

Dear Colleagues,

The Mediterranean diet is considered one of the healthiest dietary patterns worldwide to such an extent that in 2010, UNESCO recognized it as an “intangible cultural heritage of humanity”. Studies have shown that its ingredients based on plant foods, such as fruits, vegetables, unrefined cereals, legumes, olive oil, seeds, and small amounts of fish, cheese and poultry are beneficial in lowering the risk of cardiovascular disease and in preventing many other chronic pathological and non-communicable conditions such as obesity, type 2 diabetes mellitus, hypertension, metabolic syndrome, and certain types of cancer. 

Plant-based diets have recently become very popular too, both for ethical and health reasons. These types of diets can include the consumption of high glycaemic index foods (e.g. rice, potatoes, bread, pasta), which increase glycemia and induce a vicious cycle leading to overeating.

The “planetary health diet” has been supported by the EAT-Lancet Commission as sustainable and able to feed the planet and reduce malnutrition. In this nutritional pattern, the main food should comprise fruits, vegetables, nuts, and legumes, with a reduced weekly amount of animal products (e.g., no more than 98 g of red meat, 203 g of poultry and 196 g of fish per person per week).

These diets all tend to decrease the intake of red and processed meats and animal fats.  However, how low in fat should a healthy diet be? Are all fats equally bad for cardiovascular health and all other chronic conditions?

For this Special Issue, we welcome the submission of studies that evaluate the outcomes of diets in children and adults of all ages, as well as literature reviews.

Prof. Dr. Yeganeh Manon Khazrai
Dr. Claudia Di Rosa
Guest Editors

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