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dc.contributor.authorHoffman, Richard
dc.contributor.authorGerber, Mariette
dc.date.accessioned2015-10-08T09:32:03Z
dc.date.available2015-10-08T09:32:03Z
dc.date.issued2015-09-17
dc.identifier.citationHoffman , R & Gerber , M 2015 , ' Food processing and the Mediterranean diet ' , Nutrients , vol. 7 , no. 9 , pp. 7925-7964 . https://doi.org/10.3390/nu7095371
dc.identifier.issn2072-6643
dc.identifier.otherPURE: 9184321
dc.identifier.otherPURE UUID: de7e6109-795f-4f60-9dfa-63321a73cd1c
dc.identifier.otherScopus: 84982057549
dc.identifier.urihttp://hdl.handle.net/2299/16505
dc.descriptionDate of Acceptance: 09/09/2015. 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
dc.description.abstractThe 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.en
dc.language.isoeng
dc.relation.ispartofNutrients
dc.rightsOpen
dc.subjectMediterranean diet
dc.subjectfood processing
dc.subjectfood preparation
dc.subjectcooking
dc.subjectphytochemicals
dc.subjectoxidative stress
dc.subjectinflammation
dc.titleFood processing and the Mediterranean dieten
dc.contributor.institutionHealth & Human Sciences Research Institute
dc.contributor.institutionSchool of Life and Medical Sciences
dc.contributor.institutionDepartment of Human and Environmental Sciences
dc.contributor.institutionAgriculture, Veterinary and Food Sciences
dc.contributor.institutionGeography, Environment and Agriculture
dc.contributor.institutionMicrobiology and Biotechnology
dc.contributor.institutionNutrition and Dietetics
dc.description.statusPeer reviewed
dc.relation.schoolSchool of Life and Medical Sciences
dc.description.versiontypeFinal Published version
dcterms.dateAccepted2015-09-17
rioxxterms.versionVoR
rioxxterms.versionofrecordhttps://doi.org/10.3390/nu7095371
rioxxterms.typeOther
herts.preservation.rarelyaccessedtrue
herts.rights.accesstypeOpen


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