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A privileged place in the Mediterranean Diet is occupied by cereals, which together with vegetables and fruit occupy the base of the food pyramid. The group of cereals includes rice, corn, barley, spelled and wheat. The latter, in particular, is common to all the populations of the Mediterranean, since it constitutes the raw material of foods such as pasta, bread, cous-cous and burghul. Cereals are mostly a source of complex carbohydrates and the ideal would be to consume wholemeal ones, as the refining process greatly depletes them of vitamins, minerals and fibers. Whole grains, in fact, have a beneficial effect on health: they substantially reduce the risk of cardiovascular disease, diabetes and cancer and play an important role in the management of body weight and in the health of the digestive system.

mipaaf createsMeddiet - The portal of the Mediterranean Diet "is a project of the University of Rome Unitelma Sapienza, made with cAttribute of the Ministry of Agricultural, Food and Forestry Policies - Ministerial Decree no. 93824 of 30 December 2014 and updated in 2018 in collaboration with CREA - Research Center for Food and Nutrition.

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