Adaptability of the Mediterranean Diet to Indonesian Culinary Traditions for Reducing Noncommunicable Disease Risk

Diyah Eka Andayani; Vitia Ajeng Nur Linda; Bernadina Chyntia Carsantiningrum; Fadilah; Diana Sunardi

Authors

Diyah Eka Andayani Universitas Indonesia , Department of Nutrition, Faculty of Medicine, Universitas Indonesia- dr Cipto Mangunkusumo Hospital, Jakarta Pusat, 10430, Indonesia , Division of Clinical Nutrition, dr Cipto Mangunkusumo Hospital, Central Jakarta, 10430, Indonesia
Vitia Ajeng Nur Linda Islamic University of Indonesia
Bernadina Chyntia Carsantiningrum St. Carolus Hospital, Central Jakarta, 10440, Indonesia
Fadilah University of Indonesia , Bioinformatics Core Facilities, IMERI, Faculty of Medicine, Universitas Indonesia- dr Cipto Mangunkusumo Hospital, Central Jakarta, 10430, Indonesia , Department of Medical Chemistry, Faculty of Medicine, Universitas Indonesia- dr Cipto Mangunkusumo Hospital, Central Jakarta, 10430, Indonesia
Diana Sunardi University of Indonesia , Department of Nutrition, Faculty of Medicine, Universitas Indonesia- dr Cipto Mangunkusumo Hospital, Jakarta Pusat, 10430, Indonesia , Division of Clinical Nutrition, dr Cipto Mangunkusumo Hospital, Central Jakarta, 10430, Indonesia

Keywords:

Mediterranean diet, noncommunicable diseases, nutrition therapy

Abstract

Noncommunicable diseases (NCDs) remain a significant global public health concern, with a particularly high burden in Indonesia. The Mediterranean diet has been associated with a reduced risk of major chronic diseases and lower mortality rates. Despite its well-documented health benefits, the adoption of the Mediterranean dietary pattern in Asian populations, especially in Indonesia, poses a multifaceted challenge that necessitates a comprehensive and context-specific approach. This literature review aims to assess the feasibility of adapting the Mediterranean diet in Indonesia to help lower NCDs rates. Key dietary modifications involve substituting traditional Mediterranean staples with regionally appropriate Asian alternatives. The long-term sustainability of this dietary pattern depends on promoting local food production, minimizing environmental impact, and ensuring affordability and cultural acceptability.

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