The role of the traditional Mediterranean diet in the development of Minoan Crete : archaeological, nutritional and biochemical evidence

Archaeological evidence reveals that a diet consisting of mainly of cereals, pulses and olives, supplemented by fish and with a low percentage of animal products, was consumed on Crete in the Minoan period, as it was up to this century. Modem clinical and biochemical research indicates that this traditional 'Mediterranean diet' offers certain nutritional and health benefits depending on the balances of the components - particularly relating to moderately high carbohydrate intake, low saturated (mainly animal) fatty acids and the presence of beneficial fatty acids of vegetable (especially olive) and fish origin. It has been demonstrated that intake of these latter fatty acids is associated with reduction in cardiac pathology and the development of visual and mental acuity in neonatal infants. Beneficial effects in certain cancers and auto-immune diseases are also being investigated. Lipid analyses of samples of Cretan olive oil and Aegean fish (identified taxonomically from faunal remains and Minoan frescoes) confirm good levels of both essential and other dietary fatty foods. An assessment of the nutritional benefits of the Minoan diet and its possible role in the development of Minoan Crete are investigated, using archaeological, demographic, biochemical and skeletal evidence.

Grantor dc:publisher.institution

Classical Studies

Year dc:date.issued

1997

Author dc:creator

• Riley, Frank Richard

Advisor dc:contributor.advisor

• Atkinson, John

Language dc:language.iso

eng

Handle dc:identifier.uri

http://hdl.handle.net/11427/17530

OAI identifier oai:identifier

oai:open.uct.ac.za:11427/17530