Med Diet 4.0: the Mediterranean diet with four sustainable benefits.

OBJECTIVE: To characterize the multiple dimensions and benefits of the Mediterranean diet as a sustainable diet, in order to revitalize this intangible food heritage at the country level; and to develop a multidimensional framework - the Med Diet 4.0 - in which four sustainability benefits of the Mediterranean diet are presented in parallel: major health and nutrition benefits, low environmental impacts and richness in biodiversity, high sociocultural food values, and positive local economic returns. DESIGN: A narrative review was applied at the country level to highlight the multiple sustainable benefits of the Mediterranean diet into a single multidimensional framework: the Med Diet 4.0. Setting/subjects We included studies published in English in peer-reviewed journals that contained data on the characterization of sustainable diets and of the Mediterranean diet. The methodological framework approach was finalized through a series of meetings, workshops and conferences where the framework was presented, discussed and ultimately refined. RESULTS: The Med Diet 4.0 provides a conceptual multidimensional framework to characterize the Mediterranean diet as a sustainable diet model, by applying principles of sustainability to the Mediterranean diet. CONCLUSIONS: By providing a broader understanding of the many sustainable benefits of the Mediterranean diet, the Med Diet 4.0 can contribute to the revitalization of the Mediterranean diet by improving its current perception not only as a healthy diet but also a sustainable lifestyle model, with country-specific and culturally appropriate variations. It also takes into account the identity and diversity of food cultures and systems, expressed within the notion of the Mediterranean diet, across the Mediterranean region and in other parts of the world. Further multidisciplinary studies are needed for the assessment of the sustainability of the Mediterranean diet to include these new dimensions.

Mediterranean diet pyramids: towards the Italian model.

There is a long history to the representation of the Mediterranean Diet Pyramid which may be seen as a form of cultural--culinary evolution as each country applies the foods best suited to its national diet. Different Mediterranean Diet pyramids have been designed for the population of Greece, Spain and Italy, tailored for their different food habits. These refer variously to portion sizes and frequency of consumption--daily, weekly and monthly and are not standardized. The 3rd CIISCAM Conference held in Parma, Italy was devoted to highlight the overall biodiversity and nutritional well being values and the sustainable benefits of the Mediterranean diet, recognised as one of the healthiest dietary pattern, and to reduce the rapid erosion of "lifestyle and food habits. It is necessary, therefore, to refer more to a Mediterranean Lifestyle of which diet is only a part. It should include physical and social activity, recreation and rest. It may be possible to construct a Mediterranean food lifestyle index both to assess such a holistic aspect and to correlate with improved morbidity & mortality.

Computer tailored nutrition education: Mediterranean diet.

Goal of this work is to promote via on-line applications the knowledge of the Italian Weekly Pyramid, which is based on the concept of WI (Well Being Index) as a unit for a correct lifestyle. On the website www.piramideitaliana.it the user can verify his/her weekly lifestyle by participating in a "game" based on the introduction, for seven consecutive days, of food and beverages consumption and time assigned to physical activity. At the end of the seven days it is possible to access the page with an evaluation of dietary habits together with the possible suggestions for a correct lifestyle. On the basis of the data collected through this web game, a statistical analysis has been developed to evaluate the food habits and the level of physical activity. In the period between September 2005-January 2010 16,546 participants have completed the game. The data collected compare actual WI consumption for each food group with the one suggested by the Pyramid. The sample eating pattern appears almost varied; all the food groups were consumed daily, albeit in much lower quantities with regard to the suggested portions. It is pointed out that some differences in the nutritional habits are related to differences in age groups and in the school degree of the sample analyzed. This work highlights the importance of web-based tailored interventions on population food habits: many people can be reached to promote the knowledge of the guidelines leading to a healthy lifestyle.

Mediterranean lifestyle: nutritional education on-line.

Our goal is to spread on-line the Italian Weekly Pyramid, a tool designed to convey both portion size and frequency of food intake. The Pyramid is referring to the "Well-being Index" (WI) as a unit for an adequate lifestyle. The user can verify his weekly lifestyle by participating to a "game" based on food/beverages consumption and time assigned to physical activity. The site has been visited by 15920 individuals, of whom 4033 completed the game. Self-selected sample, not representative of the Italian population. The data collected included WI consumption by gender for each food group compared to WI suggested. Statistical data evaluation has been performed with the SPSS inc.13 program, without applying any statistical significance to the results. The sample showed a varied eating pattern; all the food groups were consumed almost daily, albeit in much lower quantities with regards to the suggested WI. Fruit and vegetable consumption was higher in women, while men showed a higher intake of meat and cut meats. The percentage of the participants consuming more WI with respect to the recommended amounts was very low for fruit, vegetable, pasta and bread, while was much higher as regards energy dense food.

[Mediterranean diet and prevention of non-communicable diseases: scientific evidences]. / La dieta Mediterranea nella prevenzione delle patologie cronico-degenerative: evidenze scientifiche.

Epidemiological studies showed that the Mediterranean Diet represents a healthy food model in the maintenance of the state of health and in the improvement of the quality of life. The aim of this study was to define the relation between the Mediterranean Diet and the state of health, particularly the role in the prevention of the non-communicable diseases. A systematic literature review was made, analyzing clinical trials published on PubMed from January 2005 to September 2008 and using, separately or in combination, the key words: "Mediterranean Diet", "Health", "Prevention", "Diabetes", "Lipoproteins", "Cardiovascular Diseases", "Cancer." A total of 16 articles were selected. The studies included 101 to 25623 caucasian participants, of both genders, age between 18 and 80 years. Results were analyzed for the effects of the Mediterranean Diet on Cancer; Metabolic Syndrome and Cardiovascular Diseases, in terms of primary and secondary prevention. The Mediterranean Diet showed benefits on the incidence of cancer in healthy subjects, on the metabolic syndrome both in primary prevention that secondary, modifying numerous variables and about cardiovascular diseases, the Mediterranean Diet reduced the risk of relapse and the mortality by acute coronary syndromes and other cardiovascular causes in high risk patients. First of all the Mediterranean Diet must strongly be considered a correlated food model to the style of life, therefore it need further experimental research to validate the effects of Mediterranean Diet on the state of health.

Synthesis of selenocystathionamine and preliminary data on its oxidation by diamineoxidase.

Details are reported for the synthesis of selenocystathionamine, the 2-aminoethyl, 3-aminopropyl selenide, NH2CH2CH2-Se-CH2CH2CH2NH2. Paper and ion exchange chromatographic behaviour of the compound has been investigated. By automated ion exchange chromatography on a sulfonated resin selenocystathionamine may be easily differentiated from cystathionamine, cystamine and selenocystamine. It has been shown that selenocystathionamine is oxidatively deaminated by pig kidney diamineoxidase. Preliminary data indicate that the first product of the reaction is a cyclized aminoaldehyde which then undergoes further degradation.

Synthesis and chromatographic properties of cysthationamine. A substrate for diamineoidase.

Details are reported for the preparation of the 2-aminoethyl, 3-aminopropyl sulfide from 3-bromopropylamine and 2-mercaptoethylamine. For this compound, the shorter name cystathionamine is proposed. The corresponding sulfoxide and sulfone have been also prepared. Some analytical data and chromatographic properties are reported. Preliminary results show that cystathionamine is a good substrate for the pig kidney diamineoxidase.

Pyridoxal phosphate catalyzed alpha-beta elimination of selenahomolysine.

In the presence of pyridoxal phosphate selenahomolysine undergoes alpha-beta elimination with production of pyruvate, ammonia and selenohomocysteamine. If the reaction occurs in anaerobic conditions the coupling of pyridoxal phosphate with selenohomocysteamine in a tetrahydro-selenazine ring may be detected by the appearance of an absorption band at 320 nm. In the presence of air the autoxidation rate of selenohomocysteamine is too high to allow the detection of the selenazine derivative. The results obtained add to the previously reported ones indicating that selenium- and sulfur-containing aminoacids react in quite the same way in the non enzymic model studied.

Copper catalyzed alkaline autoxidation of selenocystamine.

In alkaline medium and in the presence of cupric ions selenocystamine undergoes autoxidation and is entirely transformed into selenohypotaurine. Among the different metal ions tested, Fe, Co, Ni, Cu, Ag, Mg, Mn, only cupric ions are effective in catalyzing the reaction. The reaction shows an optimum around pH 13. In most respects the autoxidation of selenocystamine is similar to the alkaline autoxidation of cystamine. Some data on the paper and ion exchange chromatographic behaviour of selenohypotaurine and selenotaurine are reported, as also details for the synthesis of selenotaurine.

Chromatographic separation of selenohypotaurine, selenotaurine, selenohomohypotaurine and selenohomotaurine.

By either paper or ion-exchange chromatography the two seleninic compounds selenohypotaurine and selenohomohypotaurine, and the two selenonic compounds selenotaurine and selenohomotaurine may be all separated from each other. On paper chromatography seleninic derivatives may be separated from the corresponding sulphinic compounds, while selenonic compounds show RF values similar to those of the corresponding sulphonic derivatives. These two latter types of compounds may be differentiated, however, since selenonic compounds liberate iodine from HI, while sulphonic compounds do not. Also by automated ion-exchange chromatography seleninic derivatives are well separated from the analogous sulphinic compounds, while selenonic compounds are eluted together with the corresponding sulphonic compounds.

Oxidation of S-e-carboxymethyl-selenocysteine by L-aminoacid oxidase and by D-aspartate oxidase.

Se-Carboxymethyl-DL-selnocysteine (CMSeC) has been prepared in a pure crystalline form from selenocysteine and monochloracetic acid. It has been shown that CMSeC is a substrate for the L-aminoacid oxidase form snake venom and for the D-aspartate oxidase from beef kidney. Oxygen consumption and ammonia production indicate that only the L or the D form of CMSeC ar acted upon respectively by one or the other of the above enzymes. No noticeable differences were shown in the oxidation rate of CMSeC and S-carboxymethylcysteine, an indication that the substitution of a selenium for a sulfur atom in the molecule does not greatly affect the substrate specificity of the two enzymes. Data have been obtained suggesting that the product of the oxidative deamination of CMSeC Is Se-carboxymethyl-selenopyruvic acid.