The term "Mediterranean Diet" was introduced in the 1950s by the studies of nutritionist Ancel Keys (at that time he lived in Naples, Italy) and colleagues (A. Keys was also the creator of K ration diet, a portable meal contained 3000 Kcal for soldiers in emergency situation during World War II) and refers to dietary habits characterized by the consumption of large quantities of vegetables, legumes, fruits, cereals, with olive oil as the main source of fat, and low intake of meat, especially red meat.
Mediterranean diet was formulated through the century, is an healthy protecting diet with also pleasant taste that contributes to a better quality of life..