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BackgroundMediterranean Food Patterns: The View from Antiquity, Ancient Greeks and Romans, Louis E. GrivettiMediterranean Diet: Historical Background and Dietary Patterns in Pre-World War II Greece, Antonia-Leda MatalasThe Mediterranean Diet: Definition, Epidemiological Aspects, and Current Patterns, Antonia Trichopoulou and Pagona LagiouDietary ConstituentsFats and Oils, Apostolos K. Kyritsakis, Konstantinos A. Kyritsakis, and Maria-Nectaria MavroudiFruits, Vegetables, Legumes, and Grains, George D. Nanos and Dimitrios G. GerasopoulosMilk and Dairy Products, Antonios J. MantisMeat and Meat Products, Spyros A GeorgakisAlcoholic Beverages, Mary Yannakoulia and Tonia VassilakouHealth Promotion and Disease PreventionMediterranean Diet and Longevity, George Mamalakis and Anthony KafatosDiabetes Mellitus, Obesity, and the Mediterranean Diet, Nicholas L. Katsilambros and Antonis ZampelasThe Mediterranean Diet and Coronary Heart Disease, Antonis Zampelas, Michael Hourdakis, and Niko YiannakourisCancer and the Mediterranean Diet, Constantina Papoutsakis-Tsarouhas, and Ira WolinskyThe Cyprus Experience, Michael Tornaritis, Savvas C. Savva, Maria Shamounki, Yiannis A. Kourides, and Charalambos HadjigeorgiouNutrition Policy Issues and Further Research on the Mediterranean Diet: The Importance of Monounsaturated Fatty Acids, Michael J. Gibney and Helen M. Roche