Statements (49)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:food
|
| gptkbp:alsoKnownAs |
gptkb:Mediterranean_diet
|
| gptkbp:associatedWith |
health benefits
lower risk of cardiovascular disease lower risk of diabetes lower risk of obesity |
| gptkbp:basisFor |
nutritional guidelines
Mediterranean diet pyramid |
| gptkbp:characterizedBy |
low consumption of red meat
use of legumes high consumption of olive oil moderate consumption of fish moderate consumption of wine use of whole grains high consumption of fruits and vegetables use of nuts |
| gptkbp:culture |
social interaction
culinary traditions shared meals |
| gptkbp:emphasizes |
seasonal foods
local products fresh ingredients |
| https://www.w3.org/2000/01/rdf-schema#label |
Italian Mediterranean diet
|
| gptkbp:influencedBy |
gptkb:Greek
Mexican Middle Eastern cuisine |
| gptkbp:mainCarbohydrateSource |
gptkb:meat
breakfast whole grains |
| gptkbp:mainFatSource |
gptkb:oil
|
| gptkbp:mainProteinSource |
gptkb:fish
legumes |
| gptkbp:origin |
gptkb:Italy
|
| gptkbp:popularFor |
gptkb:Italy
gptkb:Mediterranean_region worldwide |
| gptkbp:prohibits |
processed foods
added sugars saturated fats |
| gptkbp:promotion |
gptkb:Ancel_Keys
physical activity |
| gptkbp:recognizedBy |
gptkb:UNESCO
|
| gptkbp:relatedTo |
longevity
improved cognitive function reduced inflammation |
| gptkbp:studiedBy |
gptkb:Seven_Countries_Study
|
| gptkbp:UNESCOWorldHeritageSite |
2010
|
| gptkbp:bfsParent |
gptkb:Intangible_Cultural_Properties
|
| gptkbp:bfsLayer |
7
|