Atlantic diet

TheAtlantic dietrefers the traditional eating habits of people inPortugal(or just Northern Portugal)and NorthwesternSpain, specificallyGalicia;which focuses on unprocessed foods, vegetables and fruits, nuts, whole grain bread, fish, dairy, eggs, olive oil and some red meat and wine.As both emphasize  avoiding processed foods,the Atlantic diet is similar to theMediterranean diet.The Atlantic diet involves more fish, milk, potatoes, bread, red meat and pork, while the Mediterranean diet has more pasta, beans and seeds, and greater emphasis on  healthy fat fromextra-virgin olive oilrather than fatty fish like mackerel, sardines and salmon.
Sometimes known in Spain as 'Galician Atlantic diet'due to its origins in the region ofGalicia, it is “more than a diet, it is a lifestyle where exercise, simple cooking techniques, respect for traditions, and pleasure of eating accompanied are constants.”
With a variety of regional nuances, and more prevalent in the North,the Atlantic diet is an integral part of Portugal's traditional cuisine. Some of this culinary heritage has been spread worldwide in locations with significant Portuguese-descended communities.Caldo verdewithbroais one of the most famous dishes in Portugal.Before the introduction of potatoes, chestnuts were also one of the main ingredients in staple diets- there has been a revival ofcastanhaconsumption over the past decades.The Atlantic diet focuses on natural, local, seasonal and limited consumption of processed foods. It includes fresh fruits, vegetables (brassica family), wholegrains, nuts, and a variety of fish and seafoods found along the Atlantic ocean.
Specific to the Iberian Atlantic coast, the Atlantic diet, also known as SEAD (Southern European Atlantic Diet)is part of a broader dietary pattern associated with the countries in Western Europe that border the Atlantic Ocean: Ireland, Scotland, Wales, southern England, Isle of Man, French Brittany. These ramifications further share some commonality with the Nordic diet, of Northern Europe. In both SEAD and Nordic diets, the consumption of fish and shellfish is higher than in the Mediterranean diet, and in both regions the consumption of seaweed has been gaining renewed interest. Also, both the SEAD and Nordic diets emphasize sustainable and seasonal foods.
The Atlantic diet includes high consumption of fish, mollusks, crustaceans, vegetables, potatoes, bread, cereals, fruits, chestnuts, legumes, honey, whole nuts, and olive oil. The Atlantic diet allows for medium consumption of wine, milk, cheese, eggs, pork, and beef. In general, fatty meats, sweets, and soft drinks are consumed in small quantity or not at all.
AJAMAstudy found that six months on the Atlantic diet resulted  in a significantly decreased risk of developingmetabolic syndrome,which can can include obesity, high blood pressure, high blood sugar, triglyceride or cholesterol levels, and lead to the development ofcardiovascular diseaseandtype 2 diabetes.A study published inMolecular Psychiatryfound that the Atlantic diet (SEAD), lowereddepressionrisk.A study in theEuropean Journal of Preventive Cardiologyfound that  the Southern European Atlantic Diet  lowered all-cause, cardiovascular and cancer death.
Another study suggests that the Atlantic diet may contribute to the very low coronary mortality registered in Portugal and Galicia, helping to shed light on a long-standing scientific issue relating to the incidence ofAcute Myocardial Infarction(AMI).