Mediterranean Dietary Pattern

The Mediterranean dietary pattern is a family of eating patterns inspired by traditional diets of Mediterranean populations rather than one fixed menu. Across research definitions, common features include high use of plant foods such as vegetables, fruits, legumes, nuts, and cereals; olive oil as an important fat source; and lower or moderate amounts of meat and some other animal foods, depending on the specific definition .¹

Calling it a pattern is important because the concept describes the combination and relative emphasis of foods across the whole diet. Studies use different scoring systems, serving targets, and regional interpretations, so there is no single universally identical Mediterranean diet. The amount and type of fish, dairy, meat, grains, and alcohol can differ among definitions and populations .¹

The term should therefore be distinguished from any single Mediterranean food or nutrient. Olive oil, for example, is characteristic of many versions but does not by itself make a diet Mediterranean. Likewise, a Mediterranean dietary pattern is not defined only by macronutrient percentages. It is a composite dietary model whose exact operational definition should be stated when it is measured in research .¹