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Congress detail: CREA-AN at Mediterranean Diet Seminar "Ancel Keys International Seminar on Mediterranean Diet and Sustainable Nutritional Policies", Ascea Marina (SA), Italy, 9-14 October 2017

MEDITERRANEAN DIET SEMINAR“Ancel Keys International Seminar on Mediterranean Diet and Sustainable Nutritional Policies”

9-15 October 2017

Promoted by:

  • Italian Society for Human Nutrition (SINU)
  • Parco del Cilento, Vallo di Diano ed Alburni
  • Federico II University of Naples
  • University of Salerno
  • Intitute of Food Science – National Research Council (Avellino)
  • IRCSS NEUROMED (Pozzilli)

with the collaboration of Fondazione Alario (Ascea, SA) and Associazione per la Dieta Mediterranea Ancel Keys Pioppi (Pioppi, SA)

Key contents: “The essential knowledge on the most healthy, safe and sustainable among the popular dietary patterns”

For More information Visit web site:

Seminar Rationale & Objectives

The concept of "Mediterranean diet", from a strictly nutritional point of view, is defined by the dietary habits of populations dwelling in the lands surrounding the Mediterranean sea at about the half of the 20th century and consisting in a regime characterized by a high consumption of plant products and moderate to low amounts of fish, meat and dairy products, simple sugars and wine taken with meals.


On the basis of ecological, prospective and more recently intervention trials, this dietary pattern is recognized to be associated with lower incidence and lower death rates from cardiovascular diseases and cancer. Moreover, the Mediterranean diet has also been shown to have a low environmental impact in terms of use of soil, energy requirement, water consumption and greenhouse gas emissions. Due to its respect for biodiversity, the natural geophysical characteristics and the gastronomic traditions of the territory, the Mediterranean Diet was awarded in 2010 by the UNESCO “intangible heritage of mankind”.


Despite of the recognized benefits for the human health and for our planet's environment, however, it is nowadays largely recognized by all the leading experts that the eating habits of the “Mediterranean” populations have been gradually shifting away in the last fifty years from the traditional model due to a growing consumption of animal products with reduction in the use of plant products, with the resulting higher intake of saturated fats and animal protein in place of plant protein and fat, wholegrain cereals and dietary fiber. These negative changes are further associated with excess salt and added sugar intake (the latter largely in the form of sweetened beverages) as well as with increased consumption of alcoholic beverages, a progressively more sedentary lifestyle and the subsequent increase in the prevalence of obesity.


This negative trend requires a strong commitment on the part of nutritionists, public health institutions and the food industry for a revitalization of the Mediterranean diet hopefully allowing to overcome the current problems and leading it to recover its fundamental characteristics.


The Ancel Keys International Seminar is intended to provide a contribution to this important goal by giving start to a high­level teaching action aiming at:


1) providing young researchers, health professionals and food operators the instruments to mature full knowledge and awareness of the ways useful to implement a modern effective Mediterranean­like dietary pattern;


2) helping generate an international young investigators and field workers network highly qualified to take action and develop synergic initiatives for the revitalization and diffusion of the Mediterranean diet worldwide.



The main topics of the Seminar will be organized as follows on the basis of a total teaching time of approximately 40 hours distributed on 5 days:

Historical and anthropological evolution of the Mediterranean diet

Environmental and socio-economic aspects

  • Biodiversity as related to food production and dietary modelling
  • Typical agricultural and industrial productions
  • Processing, storage and preparation of food
  • Sustainability and environmental impact of the Mediterranean diet and other dietary models

The definition of Mediterranean diet, nutritional and metabolic characteristics

  • Nutritional properties
  • Chemistry, molecular biology and epigenetic components
  • Influence on the cellular environment
  • Recovery of ancient traditional foods
  • The introduction of innovative foods on the body of the Mediterranean model
  • The eating patterns of the different Mediterranean countries
  • Alternative dietary patterns
  • The assessment of adhesion to Mediterranean diet

The effects of the Mediterranean diet on health

  • Clinical and epidemiological research
  • Ecological studies
  • Prospective observations
  • The main existing cohorts
  • The controlled intervention trials
  • Systematic reviews and meta-analyses
  • The nutritional Guidelines
  • Cardiovascular and neoplastic diseases and related risk factors
  • Obesity and diabetes, healthy aging and longevity
  • Cognitive Decline
  • Other chronic disorders

The spreading of the Mediterranean culture

  • Training of health professionals
  • Information for citizens and patients
  • Social and industrial policies




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