Table 1. Nutritional characteristics of a typical Mediterranean-style dietary pattern.

Ingredient	Frequency of consumption
Variety of unprocessed or minimally processed whole grains, cereals, and legumes	Regular staple
Variety of fresh fruits, vegetables, and salads	Daily basis (seasonal varieties)
Dry fruits, nuts, seeds, honey	Regular basis (generally as snacks)
Extra-virgin olive oil; fish oil	Principal source of fat (rich in poly- and mono-saturated fatty acids; low in saturated fat)
Poultry (eggs and chicken)	Low to moderate consumption
Sea food (fish, oysters, sea weeds)	Low to moderate consumption
Red and processed meats	Very low consumption
Unprocessed or minimally processed cheese and yogurt	Low to moderate consumption
Wine	Low to moderate (occasionally; particularly with evening meals)