The Mediterranean diet refers to a style of eating based on vegetables, fruits, fish, grains, legumes and olive oil in the countries of southern Europe, including Greece, Spain, France and southern Italy, which are located along the Mediterranean coast. Studies have found that the Mediterranean diet can reduce the risk of heart disease, protect the brain from blood vessel damage, and reduce the risk of stroke and memory loss. The term “Mediterranean diet” is now also used to refer to a simple, light and nutritious diet that is beneficial to health. The main points of this diet are as follows: 1) A variety of plant foods, including a large number of fruits, vegetables, potatoes, grains, legumes, nuts and seeds; 2) Simple processing of food, and the use of local, seasonal fresh fruits and vegetables as ingredients to avoid the loss of trace elements and antioxidants; 3) The use of vegetable oils (containing unsaturated fatty acids) instead of animal oils (containing saturated fatty acids) in cooking. 4, fat accounts for up to 35% of total dietary energy, saturated fatty acids account for less than 7% to 8%; 5, moderate consumption of some cheese, yogurt-type dairy products, preferably low-fat or skim; 6, twice a week to eat fish or poultry food (a number of studies show that fish nutrition is better); 7, a week to eat no more than 7 eggs, including 8, fresh fruit instead of desserts, sweets, honey, pastries; 9, a maximum of a few times a month to eat red meat, the total amount of no more than 7 to 9 taels (340 to 450 grams), and try to use lean meat; 10, moderate consumption of red wine, preferably with meals, to avoid fasting. No more than two glasses per day for men and one for women. 11.In addition to a balanced dietary structure, the Mediterranean diet also emphasizes: the principle of moderation and balance, a healthy lifestyle, an optimistic attitude toward life, and daily exercise.