Hoffman Richard, Gerber Mariette
School of Life and Medical Sciences, University of Hertfordshire, Hatfield AL10 9AB, UK.
Expert at French Food, Environment and Work Safety Agency (ANSES), Former INSERM Senior Scientist, Cancer Institute, 34298 Montpellier cedex 5, France.
Nutrients. 2015 Sep 17;7(9):7925-64. doi: 10.3390/nu7095371.
The 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.
地中海饮食（MD）对预防心血管疾病等慢性疾病的益处通常归因于某些食物组（如蔬菜）的高摄入量，以及其他食物组（如肉类）的低摄入量。食物加工技术（如食物制备和烹饪）对这些食物的营养成分和营养价值的影响通常未被考虑在内。在这篇叙述性综述中，我们考虑了相关机制和流行病学证据，即食物加工会影响MD中特定食物组（橄榄、橄榄油、蔬菜和坚果）中的植物化学物质，进而影响这些食物对与炎症相关的慢性疾病的保护作用。我们还研究了地中海烹饪方式如何改变肉类消费的促炎特性。最后，我们讨论了在向消费者推荐MD以及评估其健康特性时，是否应更多地考虑食物加工因素。
