Table 1.
Overview of components of the most often applied Mediterranean diet quality indices
| Component | tMedDiet (Trichopoulou et al., 2003) | aMedDiet (Fung et al., 2006) | Daily antioxidant capacity (μmol trolox equivalents; Saura‐Calixto & Goni, 2009) |
|---|---|---|---|
| Vegetables | + | + | 272 |
| Legumes | + | + | 135 |
| Fruits | + | + | 342 |
| Nuts | + | + | 176 |
| Cereals | + | Whole grains | 33 |
| Fish | + | + | / |
| Meat and meat products | ‐ | Red and processed meat | / |
| Dairy products | ‐ | / | / |
|
Alcohol (red wine) |
o women 5–25 g·day−1, men 10–50 g·day−1 |
o women 5–15 g·day−1, men 10–25 g·day−1 |
617 (Wine) |
|
MUFA:SFA ratio (EVOO) |
+ | + | 13 (Olive oil) |
Note. +, higher intake suggested; ‐, lower intake suggested; and o, moderate intake suggested.
Abbreviations: aMedDiet, alternate Mediterranean diet; EVOO, extra virgin olive oil; tMedDiet, traditional Mediterranean diet.