The diets of middle-aged men in two rural areas of Greece
Keys, A.; Aravanis, C.; Sdrin, H.
Voeding 27(11): 575-586
Seven-day dietary surveys were made on random samples of middle-aged men in villages on the island of Crete (3 surveys) and on the island of Corfu (2 surveys) in Greece. All foods consumed were weighed and replicates of the meals were collected for chemical analy sis. In both areas the diets were dominated by olive oil and bread, with low intakes of foods of animal origin and of sugar. Calculations using tables of food composition gave average results in fair agreement with those from direct chemical analysis but the chemical analyses indicated lower values than the tables for calories, proteins and especially for fats. In both areas the intake of saturated and of poly-unsaturated fatty acids was low. There were no significant seasonal differences in the diets in regard to calories or percentage of calories from proteins or from fats. The diets of the men in these 2 areas of Greece did not differ significantly in cal. or protein but the diet in Crete provided a higher proportion of fat cal. (40.3 by calculation, 36.1 by analysis) than in Corfu (32.7 and 27.2, respectively). Repeated surveys on the same men showed intra-individual variability to be a large part of the total variability in regard to total cal., alcohol cal., and percentages of cal. from proteins and from fats. The individual values from a single survey are of very limited use in predicting individual values in a second survey.