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Mediterranean vs. Hungarian diet

Nutrition in Hungary

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International Conference
Traditional Mediterranean Diet: Past, Present and Future
Athens, 21 - 23 April 2004

Mediterranean diet, the past and the future of traditional dishes in Hungary and in Europe

1) Comparison of Mediterranean diet and Hungarian Pyramid on different levels (on the basis of Nutritional Recommendation) - Characteristics of Mediterranean Diet Pyramid made by Oldways Preservation and Exchange Trust
Hungarian Diet Pyramid is similar to US Food Guide pattern, made by USDA/US Department of Agriculture.
 
2) Examination of data about life expectancy
If we compare the life expectancy of the different countries we can see from the diagram, that Greece and Spain have the highest rates in Europe (illustrated by a photo).
 
3) Examination of mortality rates in the European countries - cause and effect relationship between mortality rates and nutritional factors
Diseases of civilization are the top ten causes of death at the age of 45. The more the civilization becomes industrialized and comfortable, the more degenerative diseases spread widely. In many western countries the diet of people changed substantially during the second half of the 20th century with increase in the consumption of meat, dairy products, fruit juice, sugar, and alcoholic drinks. At the same time consumption of bread (rich in fiber), of potatoes, rice and maize flour decreased. The lifestyle of people also changed, physical activity was reduced and obesity prevailed.
Analysis of data in mortality by cause and age has shown that the changes were mainly due to external causes of death and sudden occurence of cardiovascular diseases.
 
4) Examination of food consumption in Greece and Hungary - annual average consumption, kg per capita
Conclusions:

  • Vegetable consumption is twice as in Hungary
  • Nut consumption is very high - the highest in the world
  • Cheese consumption is eighty times more than in Hungary
  • Fish and seefood consumption has the similar trend
  • Olive oil's use is twice and a half more than sunflower oil consumption in Hungary
  • Milk consumption is less than half
  • Lard is not used for cooking and frying in the Mediterranean diet
5) Past of traditional meals: Abstract of my scientific article is about the raw materials used in traditional kitchen in Hungary and their nutritional value examining their chemistry by the principle of healthy nutrition.
 
6) Future of traditional meals: The future will lie in the wine gastronomy - excellent wine matching with the traditional dishes in the wine routes at a wine cellar or a restaurant. Hungary has 22 historical wine regions with 24 wine routes. Picturesque valleys, mountains, excellent wines make a delight for wine lovers. A new type of tourism, gastronomic tours are spreading, e.g. in Sardegna, Italy. We can also offer different traditional meals matching with the wines growing on the same territory.

 

Maria Petho
College of Szolnok, Hungary

Main Menu

Mediterranean diet: A gift of gods
Session 1: The past and evolution - experience from other diets.
- An evolutionary perspective on diet.
- Mediterranean diet: The last fifty thousand years
- The Bronze Age site of Akrotiri, Thera: a window into past plant production and consumption
- The nutritional habits in prehistoric Cyprus: 7.000-2.300 BC.
- Historical overview of almonds in the Eastern Mediterranean.
- Chestnut trees on Italian mountains, chestnut fruits in Italian diet: past, present and future.
- Traditional Malaysian diet: its nutritional implications to health.
- Mediterranean diet, the past and the future of traditional dishes in Hungary and in Europe.
Session 2: From Mediterranean diet to Mediterranean lifestyle.
Session 3: Can the Mediterranean diet be industrialized?
Session 4: The Medi-Rivage intervention study, results after three months' follow up.
Session 5: Santorini grapes against atherosclerosis and coronary heart disease.
Session 6: Bioavailability study of olive tree bioactive substances in biological fluids by mass spectrometric techniques aiming at the evaluation of their role on human health.
Session 7: The present role of the Mediterranean diet.
Session 8: Postprandial lipemia, dietary fat and Mediterranean diet.
Session 9: Contribution of table olives to the Mediterranean diet.
Session 10: Dietary Mediterranean diet in West Algerian healthy population.
Poster presentations: Development of a short dietary intake questionnaire for the quantitative estimation of adherence to the cardioprotective Mediterranean diet.

 
 
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