[The Mediterranean diet--healthy but and still delicious]

Mediterranean diets are characterized by a high portion of monounsaturated fatty acids (in particular olive oil) and a low intake of saturated fatty acids (from animal origin apart from fish). Moreover, high intakes of fruits, vegetables, cereals (in form of bread), and moderate (regular) wine consumption are typical for the mediterranean diet. Contrary to the current opinion, extra virgin olive oil has no advantage compared to ordinary olive oil. Canola oil is an alternative to olive oil because of its similar fatty acid composition. Based on the new medical literature, mediterranean diet has strong secondary preventive effects after myocardial infarction resulting in a decrease of total mortality, cardiac death and non fatal reinfarction. The high portion of monounsaturated fatty acids in olive oil cause a decrease in LDL cholesterol and an increase in HDL cholesterol. In addition, antioxidative vitamins such as vitamin E, C and beta-carotene and phenolic substances such as the flavonoids, e.g. quercetin and resveratrol, decrease the oxidation of LDL cholesterol and thus atherogenicity. Mediterranean diet has at least no negative effects in the initiation and promotion of cancer, however, its potential positive effects are so far less well known.