Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor Vol: 2 Issue: 1

Nutritional and Chemical Quality of Traditional Spreads and Pies of Mediterranean Diet of Greece

Charis Girvalaki1*, Constantine I Vardavas1, George Tsimpinos1, Georgia Dimitreli2, Maria N Hassapidou2 and Anthony Kafatos1
1Preventive Medicine and Nutrition Clinic, Department of Social Medicine, Faculty of Medicine, University of Crete, Heraklion, Greece
2Department of Nutrition and Dietetics, School of Food Technology and Nutrition, Technological Educational Institute of Thessaloniki, Thessaloniki, Greece
Corresponding author : Charis Girvalaki
Preventive Medicine and Nutrition Clinic, Department of Social Medicine, Faculty of Medicine, University of Crete, PO Box 2208, Heraklion 71003, Crete, Greece
Tel: 0030 2810 394599; Fax: 2810 394606
E-mail: [email protected]
Received: January 30, 2013 Accepted: March 15, 2013 Published: March 21, 2013
Citation: Girvalaki C, Vardavas CI, Tsimpinos G, Dimitreli G, Hassapidou MN, et al. (2013) Nutritional and Chemical Quality of Traditional Spreads and Pies of Mediterranean Diet of Greece. J Food Nutr Disor 2:1. doi:10.4172/2324-9323.1000105

Abstract

Nutritional and Chemical Quality of Traditional Spreads and Pies of Mediterranean Diet of Greece

The value of the Cretan diet and its important role in health promotion and disease prevention emerged mainly through the “Seven Countries Study”. The term “Mediterranean diet” is widely used to describe a common dietary pattern of the Greek and southern Italian populations, that was first documented in the 1960’s, with adherence to this type of diet and lifestyle, found to lead to long life expectancy and low risk of coronary heart disease.

Keywords: Mediterranean diet; Traditional spreads; Pies; Micronutrients; Macronutrients; Fatty acids

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