1 Willet, WC, Sacks, F, Trichopoulou, A, et al. (1995) Mediterranean diet pyramid: a cultural model for healthy eating. Am J Nutr 61, Suppl., 1402–1406.
2 Trichopoulou, A, Costacoy, T, Bamia, Ch, et al. (1993) Adherence to a mediterranean diet and survival in a Greek Population. N Engl J Med 348, 2599–2608.
3 Keys, A (1995) Mediterranean diet and public health: personal reflections. Am J Clin Nutr 61, Suppl., S1321–S1323.
4 Hu, FB (1993) The Mediterranean diet and mortality. Olive oil and beyond. N Engl J Med 348, 2595–2596.
5 Willett, WC (1998) Is dietary fat a major determinant of body fat? Am J Clin Nutr 67, Suppl., 556S–562S.
6 Bray, GA & Popkin, BM (1998) Dietary fat intake does affect obesity. Am J Clin Nutr 68, 1157–1173.
7 Serra-Majem, Ll, Ngo de la Cruz, J, Ribas, L, et al. (2003) Olive oil and the mediterranean diet: beyond the rhetoric. Eur J Clin Nutr 57, Suppl. 1, S2–S7.
8 Alvarez de Cienfuegos, G, Badimon, L, Barja, G, et al. (2005) International conference on the healthy effect of virgin olive oil. Consensus report. Eur J Clin Invest 35, 421–424.
9 Soriguer, F, Rojo, G, Rodriguez, F, et al. (2007) Obesity and the metabolic syndrome in Mediterranean countries: A hypothesis related to olive oil. Mol Nutr Food Res 51, 1260–1267.
10 Soriguer, F, Esteva, I, Rojo, G, et al. (2002) Prevalence of diabetes mellitus type LADA in South Spain. Diabetes Res Clin Pract 56, 213–220.
11 Soriguer, F, Rojo-Martínez, G, Almaraz, MC, et al. (2008) Incidence of type 2 diabetes in South Spain (Pizarra Study). Eur J Clin Invest 38, 126–133.
12 Soriguer, F, Rojo, G, Dobarganes, MC, et al. (2003) Hypertension is related to the degradation of dietary frying oils. Am J Clin Nutr 78, 1092–1097.
13 Soriguer, F, Gonzalez-Romero, S, Esteva de Antonio, I, et al. (1992) Validación de una encuesta nutricional. Nutrición Clínica 12, 33–41.
14 Mataix, J, Garcia, L, Mañas, M, et al. (2003) Tabla de composición de alimentos. Granada: Editorial Universidad de Granada.
15 Soriguer, F, Serna, S, Valverde, E, et al. (2007) Lipid, protein, and calorie content of different altlantic and mediterranean fish, shellfish and mollusc commonly eaten in the south of Spain. Eur J Epidemiol 13, 451–463.
16 IUPAC (1992) Standard Methods for the Analysis of Oils, Fats and Derivatives, [International Union of Pure and Applied Chemistry, IUPAC, editor]. Oxford: Pergamon Press.
17 Wolf, JP, Mordret, FX & Dieffenbacher, A (1991) Determination of polymerized triglycerides in oils and fats by high performance liquid chromatography. Pure Appl Chem 63, 1163–1170.
18 Firestone, D (1996) . Deep Frying: Chemistry, Nutrition and Practical Applications, pp. 323–334, [Perkins, EG and Erickson, MD, editors]. Champaign, IL: Publisher: AOCS Press.
19 Kleimbaun, DG, Kupper, LL & Keith, EM (1988) Applied Regression Analysis and Other Multivariable Methods. Boston, MA: PWS-Kent Publishing.
20 Miettinen, OS (1976) Stimability and stimation in case-referent studies. Am J Epidemiol 103, 226–235.
21 Nestle, M (1995) Mediterranean diet: historical and research overview. Am J Clin Nutr 61, Suppl., S1313–S1320.
22 Soriguer, F, Esteva, I, Rojo, G, et al. (2004) Oleic acid from cooking oils is associated with lower insulin resistance in the general population (Pizarra study). Eur J Endocrinol 150, 33–39.
23 Morcillo, S, Cardona, F, Rojo, G, et al. (2005) Association between MspI polymorphism of the APO AI gene and type 2 diabetes mellitus. Diabetes UK. Diabetic Med 22, 782–788.
24 Soriguer, F, Rojo, G, Esteva, I, et al. (2004) Prevalence of obesity in south-east Spain and its relation with social and health factors. Eur J Epidemiol 19, 33–40.
25 Bargallo, CM, Cavera, G, Sapienza, M, et al. (2002) Nutritional characteristics of a rural southern Italy population: The Ventimiglia di Sicilia Project. J Am Coll Nutr 21, 523–529.
26 Eaton, SB, Konner, MJ & Shostak, M (1996) An evolutionary perspective enhances understanding of human nutritional requirements. J Nutr 126, 1732–1740.
27 Soriguer, F, Tinahones, F, Monzón, A, et al. (2000) Varying incorporation of fatty acids in muscle, adipose, pancreatic exocrine tissue and thymocites in adult rats fed with diet rich in differents fatty acids. Eur J Epidemiol 16, 585–594.
28 Rojo, G, Soriguer, FJ, González, S, et al. (2000) Serum leptin and habitual fatty acids dietary intake in diabetes mellitus type 1 patients. Eur J Endocrinol 142, 263–268.
29 Olveira, G, Olveira, C & Dorado, A (2003) Serum phospholipid fatty acid profile and dietary intake in a Mediterranean adult population with cystic fibrosis. Clin Nutr 22, Suppl. 1, S18–S190.
30 Small, DM, Oliva, C & Tercyak, A (1991) Chemistry in the kitchen. Making ground meat more healthful. N Engl J Med 324, 73–77.
31 McCarney, R, Warner, J, Iliffe, S, et al. (2007) The Hawthorne Effect: a randomised, controlled trial. BMC Med Res Methodol 7, 30.
32 Artman, NR (1969) The chemical and biological properties of heated and oxidized fats. Adv Lipid Res 7, 245–330.
33 Chao, PM, Hsu, SC, Lin, FJ, et al. (2004) The up-regulation of hepatic acyl-CoA oxidase and cytochrome P450 4A1 mRNA expression by dietary oxidized frying oil is comparable between male and female rats. Lipids 39, 233–238.
34 Cuesta, C, Sánchez-Muñiz, FJ & Varela, G (1988) Frying of Food, pp. 112–128 [Varela, G, Bender, AE and Morton, ID, editors]. Chitester: Ellis Horwood, Ltd.
35 Marquez, G, Pérez, MC & Dobarganes, MC (1990) Evaluación nutricional de grasas termooxidadas y de fritura. Grasas y Aceites 6, 432–4390.
36 Pérez-Camino, MC, Márquez Ruiz, G, Ruiz-Mendez, MV, et al. (1991) Lipid changes during frying of frozen prefried foods. J Food Sci 56, 1644–1650.
37 Soriguer, F, Rojo Martinez, G, Esteva, I, et al. (2003) Physical activity and cardiovascular and metabolic risk factors in general Population. Med Clin (Barc) 121, 565–569.
38 Martínez, MA, Varo, JJ & Santos, JL (2001) Prevalence of physical activity during leisure time in the European Union. Med Sci Sport Excer 33, 1142–1146.
39 Willett, WC (2006) The Mediterranean diet: science and practice. Public Health Nutr 9, 105–110.
40 Trichopoulou, D, Gnardellis, C & Benetou, V (2002) Lipid, protein and carbohydrate intake in relation to body mass index. Eur J Clin Nutr 56, 37–43.
41 Serra-Majen, L, Ferro-Lizzi, A, Bellizi, MC, et al. (1997) Nutrition policies in Mediterranean Europe. Nutr Rev Suppl. II, 55, S39–S54.
42 World Heath Organization (1998) . Technical Report Series, Geneva: WHO.