Abstract
Epidemiological studies have demonstrated that changes in the lifestyle, in particular in the dietary habits, strongly contribute to the development of hypertension and other cardiovascular diseases. In the past two decades, in many western countries, type and mode of consumption of daily food intake changed accordingly to the changes in the rhythms of life. The solution of consuming fast food is obviously time-saving but it associated to the strong enhancement in the intake of calories, saturated fats, soluble carbohydrates and salt. All these nutrients are able to deteriorate the metabolic profile of the cardiovascular risk. Moreover the habitual consumption of fast food has been frequently indicated as one of the main causes of the lack of dialogue in the family, which is no-more gathered around the table to consume dinner. The alternative choice to the fast food is the slow food that promotes the recovery of the taste and quality of food, based on the traditions of the Mediterranean diet. In particular, this type of diet is rich in indigestible carbohydrates, unsaturated lipids, vegetable, proteins and potassium, which is the first physiological sodium antagonist. This diet has been proved to beneficially affect blood pressure regulation, to reduce serum lipids, blood glucose and cardiovascular risk profile. Moreover particular attempt to the size of portions is also able to prevent increase in body weight, which is one of the most important undesirable effects of the Mediterranean diet. Fans of the slow food suggest to consume the meal sitting around a carefully prepared table, enjoying talks and food, in order to antagonize the stress of the daily life in the 21st century. Aim of this paper is to show two different menu, one typical of the fast food and the second typical of the slow food philosophy, and discuss about their composition along with the effects of their macronutrients on blood pressure, body weight, serum lipids and blood glucose.
Keywords: potassium intake, physical activity, lipid concentration, Sodium, Nutritional recommendations
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