Abstract
The adherence to the Mediterranean diet involves a relatively large intake of monounsaturated and polyunsaturated fatty acids, antioxidants, fiber, and potassium, and a low intake of saturated fat and sodium. It seems to be associated with decreased blood pressure, improved lipid profile, less inflammation, better endothelial function, and, therefore, a reduction in cardiovascular risk. To achieve these goals, the Mediterranean plan involves eating 3 servings of fish or shellfish a week, 2 servings of vegetables a day, 3 servings of fruit a day, and 90 g of nuts per week, and using olive oil as the main culinary fat. In addition, the consumption of red meat, salt, sweet and pastries, sweet beverages, and butter should be limited. It is advisable to evaluate adherence to the Mediterranean diet of the patients using the Mediterranean Diet Adherence Screener (MEDAS) questionnaire, considering an optimal adherence score equal to or higher than 10, to give proper advice.