Minerva Endocrinologica 2020 Nov 19

DOI: 10.23736/S0391-1977.20.03381-7

Copyright © 2020 EDIZIONI MINERVA MEDICA

lingua: Inglese

The southern European atlantic diet, a review

Cristina TEJERA-PÉREZ ^{1, 2} ✉, Ana SÁNCHEZ-BAO ¹, Diego BELLIDO-GUERRERO ^{1, 2}, Felipe F. CASANUEVA ^{2, 3, 4}

¹ Endocrinology and Nutrition Unit, Complejo Hospitalario Universitario de Ferrol, Spain; ² Instituto de Investigación Sanitaria de Santiago (IDIS), Santiago de Compostela, Spain; ³ Endocrinology and Nutrition Unit, Department of Medicine, Santiago de Compostela University (USC), Complejo
Hospitalario Universitario de Santiago; ⁴ CIBEROBN de Fisiopatología de Obesidad y Nutrición, Santiago de Compostela, Spain

The Southern Europe Atlantic Diet (SEAD) is the traditional diet consumed in the northwestern region of the Iberian peninsula: Galicia (Spain) and North of Portugal. These regions have geographical, climatic and cultural characteristics that had led them to develop their own dietary pattern. This dietary pattern integrated into its environment is based on fresh, local and seasonal products intake. In this diet there is a high intake of fish, seafood, cereals, potatoes, legumes, fruits, dairy products and vegetables. Meat, preferably lean meat, is consume moderately as well as eggs and wine. SEAD is more than a diet, it is a lifestyle where exercise, simples cooking techniques, respect for the traditions and pleasure of eating accompanied are constants. Although this pattern has been known for centuries, it did not begin to be define as such until the signing of "Baione Declaration" in 2006. Some bioactive compounds of SEAD had showed health benefits and protect against acute myocardial infarction. Data supports that SEAD is a sustainable diet. In the presented review, results of studies on the SEAD are presented and discussed. Also, a recent proposal of SEAD index is reported. Therefore, SEAD should be considered as an excellent dietary pattern and lifestyle.

KEY WORDS: Atlantic diet; Food pattern; Brassicas; n-3 Polyunsaturated fatty acid; Phytochemicals