Summary
This narrative review synthesises evidence on how agricultural intensification has altered the nutritional composition of foods central to Mediterranean diets over the past 60 years. The authors find consistent evidence that intensification has reduced desirable compounds (phenolics, certain vitamins, micronutrients including selenium and zinc, omega-3 fatty acids) whilst increasing undesirable or toxic compounds (pesticide residues, cadmium, omega-6 fatty acids) in key foods including cereals, fruits, vegetables, olive oil, and animal products. These compositional changes may substantially diminish the health benefits historically associated with Mediterranean dietary patterns.
UK applicability
Whilst the Mediterranean diet itself is not the dominant dietary pattern in the United Kingdom, the review's findings regarding compositional changes from agricultural intensification are relevant to UK food production and consumption. UK consumers purchasing Mediterranean-style foods or locally produced equivalents may be affected by similar intensification-related changes in nutrient density and contaminant levels in conventionally produced crops and animal products.
Key measures
Concentrations of phenolic compounds, vitamins, mineral micronutrients (selenium, zinc), omega-3 and omega-6 fatty acids, α-tocopherol, pesticide residues, and cadmium in foods
Outcomes reported
The review synthesised evidence on compositional changes in foods resulting from agricultural intensification over 60 years, and evaluated their potential impact on health benefits of Mediterranean diets. Changes assessed include concentrations of phenolics, vitamins, mineral micronutrients, omega-3 and omega-6 fatty acids, pesticide residues, and cadmium in cereals, fruits, vegetables, olive oil, dairy and meat products.
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