Adaptability of the Mediterranean Diet to Indonesian Culinary Traditions for Reducing Noncommunicable Disease Risk
Keywords:
Mediterranean diet, noncommunicable diseases, nutrition therapy, IndonesiaAbstract
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, adopting this dietary pattern in Indonesia can be challenging because of differences in food availability, affordability, culinary traditions, and dietary preferences. This literature review aims to assess the feasibility of adapting the Mediterranean diet in Indonesia while preserving its key nutritional principles.
This review synthesises evidence on the Mediterranean diet's health benefits and its potential cultural adaptation for Indonesia. A search of PubMed, Scopus, and Google Scholar was conducted through June 2026, focusing on systematic reviews, meta-analyses, RCTs, cohort studies, and clinical studies on Mediterranean interventions in non-Mediterranean and Asian populations.
Evidence from Asian populations suggests that Mediterranean-style diets may offer health benefits when key components such as plant foods, whole grains, legumes, fish, fibre-rich foods, and healthy fats are maintained. Adaptation should therefore involve locally available and culturally acceptable foods, taking into account their nutritional characteristics, rather than relying on simple one-to-one substitution. Long-term sustainability also depends on local food production, affordability, cultural acceptance, and environmental considerations. However, evidence specific to Indonesian populations remains limited, and further studies are needed to evaluate the feasibility, nutritional adequacy, and potential role of this approach in reducing the risk of NCDs.
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