Mediterranean Diet

The dietary pattern prevailing among the people of the olive tree-growing areas of the Mediterranean basin before the mid-1960s. The Mediterranean diet is characterized by high consumption of vegetables, fruits and nuts, legumes, and unprocessed cereals, low consumption of meat and meat products, and low consumption of dairy products (with the exception of the long-preservable cheeses). Alcohol is consumed in moderation in the form of wine and during meals. See also Blue Zones.

Reference:

Trichopoulou, A., Martínez-González, M. A., Tong, T. Y., Forouhi, N. G., Khandelwal, S., Prabhakaran, D., ... & de Lorgeril, M. (2014). Definitions and potential health benefits of the Mediterranean diet: views from experts around the world. BMC Medicine, 12(1), 112. https://doi.org/10.1186/1741-7015-12-112