Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 5 Issue 2

Can We Solve the Problem of Global Syndemic? Mediterranean Diet as a Potential Solution

Anka Trajkovska Petkoska*

St. Kliment Ohridski University - Bitola, Faculty of Technology and Technical Sciences, Republic of North Macedonia

*Corresponding Author: Anka Trajkovska Petkoska, St. Kliment Ohridski University - Bitola, Faculty of Technology and Technical Sciences, Republic of North Macedonia.

Received: January 08, 2021; Published: January 28, 2021

×

Abstract

Healthy diets and sustainable food systems, in general, are among the key players to achieve sustainable planet and welfare of all people, and at the same time, to be in line with the Sustainable Development Goals (SDGs, UN 2015). These food systems offer not only a way towards ending the hunger, but also enable healthier nations and less environmental pollution. A good representative of a sustainable food system and a healthy diet is the Mediterranean diet that is affordable and transferable even in the regions far from the Mediterranean basin. Mediterranean diet could be a solution to overcome the global syndemic, which is becoming an emerging problem for the whole planet. This study proposes Mediterranean Diet as an example of a healthy and sustainable diet that could be introduced to children and young generations from early stages of their lives for the welfare and better human health and socio-economic status, as well as a way to reduce the impact of food production on the climate change.

Keywords: Mediterranean Lifestyle; Global Syndemic; Healthy Diet; Sustainable Food Systems

×

References

  1. Monteiro CA., et al. “Ultra-processed products are becoming dominant in the global food system”. Obesity Reviews 14 (2013): 21-28.
  2. Röös E., et al. “Greedy or needy? Land use and climate impacts of food in 2050 under different livestock futures”. Global Environmental Change 47 (2017): 1-12.
  3. Seto K C and N Ramankutty. “Hidden linkages between urbanization and food systems”. Science 6288 (2016): 943-945.
  4. Vanham D., et al. “Environmental footprint family to address local to planetary sustainability and deliver on the SDGs”. Science of the Total Environment 693 (2019): 133642.
  5. Berry EM. “The Obesity Pandemic—Whose Responsibility? No Blame, No Shame, Not More of the Same”. Frontiers in Nutrition2 (2020).
  6. Burlingame B and Dernini D. “Sustainable Diets Linking Nutrition and Food Systems”. CAB International (2019).
  7. Global Sustainable Development Report. The future is now science: for achieving sustainable development (2019).
  8. Lacirignola C., et al. “Natural resources-food nexus:food-related environmental footprints in the Mediterranean countries”. Frontiers in Nutrition 1 (2014)23.
  9. Lucas P and Wilting H. “Using planetary boundaries to support national implementation of environment-related Sustainable Development Goals, (Background Report)”. PBL Netherlands Environmental Assessment Agency, The Hague, PBL publication number (2018): 2748
  10. Meybeck A and Gitz V. “Sustainable diets within sustainable food systems”. Proceedings of the Nutrition Society 1 (2017): 1-11.
  11. Naumovski N., et al. “Bioactive compounds in agricultural and food production waste”. In Q. V. Vuong (Ed.), Utilisation of Bioactive Compounds from Agricultural and Food Production Waste. CRC Press, Taylor and Francis Group (2017).
  12. Transforming Our World: The 2030 Agenda for Sustainable development (2015).
  13. Watts N., et al. “The 2020 report of The Lancet Countdown on health and climate change: responding to converging crises”. Lancet (2020).
  14. Da Silva J G. “Transforming food systems for better health”. The Lancet 10173 (2019): E30-E31.
  15. Mendenhall E and Singer M. “The global syndemic of obesity, undernutrition, and climate change”. The Lancet 393 (2019).
  16. Nugent R. “Rethinking systems to reverse the global syndemic”. Lancet 10173 (2019): 726-728.
  17. Swinburn BA., et al. “The global syndemic of obesity, undernutrition, and climate change: The Lancet Commission Report”. The Lancet10173 (2019): 791-846.
  18. Watts N., et al. “The 2019 report of The Lancet Countdown on health and climate change: ensuring that the health of a child born today is not defined by a changing climate”. Lancet 394 (2019): 1836-1878.
  19. Aleksandrowicz L., et al. “The Impacts of Dietary Change on Greenhouse Gas Emissions, Land Use, Water Use, and Health: A Systematic Review”. PloS ONE11 (2016): e0165797.
  20. Baroni L., et al. “Helping the Planet with Healthy Eating Habits”. Open Information Science 2 (2018): 156-167.
  21. FAO and WHO. Sustainable healthy diets - Guiding principles (2019).
  22. Bhargava A. “Climate change, demographic pressures and global sustainability”. Economics and Human Biology 33 (2019): 149-154.
  23. Cheng M and Gunderman R B. “Is obesity a disease?—the evolving concepts, cancer paradox and association with improved cancer immunotherapy efficacy”. HepatoBiliary Surgery and Nutrition 2 (2020): 247-249.
  24. Clearfield M., et al. “Cardiovascular Disease as a Result of the Interactions Between Obesity, Climate Change, and Inflammation: The COCCI Syndemic”. The Journal of the American Osteopathic Association11 (2018): 719-729.
  25. Tomkins A. “Tackling undernutrition in children - new opportunities for innovation and action”. Paediatrics and International Child Health4 (2014): 235-238.
  26. Trajkovska Petkoska A and Trajkovska-Broach A. “Mediterranean Diet: A Nutrient‐Packed Diet and a Healthy Lifestyle for a Sustainable World”. Journal of the Science of Food and Agriculture (2020).
  27. Berry EM. “Sustainable Food Systems and the Mediterranean Diet”. Nutrients 11 (2019): 2229.
  28. Jakobovich R., et al. “Supporting children to act as change agents for parents in preparing their lunch box”. Australasian Journal of Early Childhood 2 (2019): 153-165.
  29. Cena H and Calder P C. “Defining a Healthy Diet: Evidence for The Role of Contemporary Dietary Patterns in Health and Disease”. Nutrients 2 (2020): 334.
  30. Davis C., et al. “Definition of the Mediterranean Diet: A Literature Review”. Nutrients11 (2015): 9139-9153.
  31. Donini LM., et al. “A Consensus Proposal for Nutritional Indicators to Assess the sustainability of a healthy diet: the Mediterranean diet as a Case study”. Frontiers in Nutrition 3 (2016): 37.
  32. Tarsitano E., et al. “The Mediterranean Way a model to achieve the 2030 Agenda Sustainable Development Goals (SDGs)”. Journal of Sustainable Development1 (2019).
  33. Trichopoulou A., et al. “Definitions nd potential health benefits of the Mediterranean diet: views from experts around the world”. BMC Medicine1 (2014): 112.
  34. Childs CE., et al. “Diet and Immune Function”. Nutrients 11 (2019): 1933.
  35. Christ A and Latz E. “The Western lifestyle has lasting effects on metaflammation”. Nature Reviews Immunology 19 (2019): 267-268.
  36. D’Innocenzo S., et al. “Obesity and the Mediterranean Diet: A Review of Evidence of the Role and Sustainability of the Mediterranean Diet”. Nutrients 11 (2019): 1306.
  37. Van de Kamp ME., et al. “Reducing GHG emissions while improving diet quality: exploring the potential of reduced meat, cheese and alcoholic and soft drinks consumption at specific moments during the day”. BMC Public Health 18 (2018): 264.
  38. Hotamisligil GS. “Inflammation, metaflammation and immunometabolic disorders”. Nature 7640 (2017): 177-185.
  39. González CM., et al. “Evaluation of nutritional profile and total antioxidant capacity of the Mediterranean diet of southern Spain”. Food Science and Nutrition 7 (2019): 3853-3862.
  40. Ramírez-Anaya JP., et al. “Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking Techniques”. Food Chemistry 188 (2015): 430-438.
  41. Román GC., et al. “Mediterranean diet: The role of long-chain v-3 fatty acids in fish; polyphenols in fruits, vegetables, cereals, coffee, tea, cacao and wine; probiotics and vitamins in prevention of stroke, age-related cognitive decline, and Alzheimer disease”. Revue Neurologique10 (2019): 724-741.
  42. Dinu M., et al. “Mediterranean diet and multiple health outcomes: an umbrella review of meta-analyses of observational studies and randomised trials”. European Journal of Clinical Nutrition1 (2018): 30-43.
  43. Martini D. “Health Benefits of Mediterranean Diet”. Nutrients8 (2019): 1802.
  44. Muscogiuri G., et al. “Nutritional recommendations for CoVID-19 quarantine”. European Journal of Clinical Nutrition 74 (2020): 850-851.
  45. Mazzocchi A., et al. “The Secrets of the Mediterranean Diet. Does [Only] Olive Oil Matter?” Nutrients 12 (2019): 2941.
  46. Muralidharan J., et al. “Plant-Based Fat, Dietary Patterns Rich in Vegetable Fat and Gut Microbiota Modulation”. Frontiers in Nutrition 6 (2019): 157.
  47. Bengtsson M., et al. “Transforming systems of consumption and production for achieving the sustainable development goals: moving beyond efficiency”. Sustainability Science 13 (2018): 1533-1547.
  48. Jones AD., et al. “A systematic review of the measurement of sustainable diets”. Advances in Nutrition4 (2016): 641-664.
  49. Popkin BM. “Relationship between shifts in food system dynamics and acceleration of the global nutrition transition”. Nutrition Reviews2 (2017): 73-82.
  50. Mozaffarian D. “Dietary and policy priorities for cardiovascular disease, diabetes, and obesity -A comprehensive review”. Circulation2 (2016): 187-225.
  51. Mozaffarian D., et al. “History of modern nutrition science—Implications for current research, dietary guidelines, and food policy”. BMJ 361 (2018): k2392.
  52. Conrad Z., et al. “Relationship between food waste, diet quality, and environmental sustainability”. PLoS ONE4 (2018): e0195405.
  53. Dernini S and Berry EM. “Mediterranean diet: from a healthy diet to a sustainable dietary pattern”. Frontiers in Nutrition 2 (2015): 15.
  54. Dernini S., et al. “Med Diet 4.0: the Mediterranean diet with four sustainable benefits”. Public Health Nutrition7 (2016): 1322-1330.
  55. Galanakis CM. “The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis”. Foods 4 (2020): 523.
  56. Mantzioris E and Villani A. “Translation of a Mediterranean-Style Diet into the Australian Dietary Guidelines: A Nutritional, Ecological and Environmental Perspective”. Nutrients 11 (2015): 2507.
  57. Martínez-González MÁ., et al. “Transferability of the Mediterranean Diet to Non-Mediterranean Countries. What Is and What Is Not the Mediterranean Diet”. Nutrients11 (2017): 1226.
  58. Irz, X., et al. “Promoting climate-friendly diets: What should we tell consumers in Denmark, Finland and France?” Environmental Science and Policy 99 (2019): 169-177.
  59. Rijsberman F. “The key role of the meat industry in transformation to a low-carbon, climate resilient, sustainable economy”. Meat Science 132 (2017): 2-5.
  60. Fanzo J. “Healthy and Sustainable Diets and Food Systems: the Key to Achieving Sustainable Development Goal 2?” Food Ethics (2019).
×

Citation

Citation: Anka Trajkovska Petkoska. “Can We Solve the Problem of Global Syndemic? Mediterranean Diet as a Potential Solution".Acta Scientific Nutritional Health 5.2 (2021): 137-145.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor0.819

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is May 30, 2021.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of “Best Article of the Issue”.
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.
  • Contact US