The Food Chain
Jan 15, 2026
The Mediterranean diet is rich in vegetables, pulses and olive oil and traditionally includes small amounts of fish and very little red meat. Thousands of studies back its health benefits. In fact, it's considered to be one of the most widely researched diets in the world. But why has this way of eating come to prominence over others?
Marta Guasch-Ferre from the University of Copenhagen, Denmark explains what the Mediterranean diet is and how her Spanish roots have informed her work.
Professor Sarah Tracy from the University of Oklahoma tells the story of the diet's roots, popularised by American scientist Ancel Keys in the 1950's.
And Ruth asks, if this way of eating isn't familiar in your culture, can you still make use of the Mediterranean diet's principles to improve your health? Singapore based cardiologist Professor Huang Zijuan has been looking at the science behind Asian inspired food swaps that could offer the same health benefits.
Plus public health expert Professor Pekka Puska explains how he used the work of Ancel Keys in the 1970's to help transform the life expectancy of Finnish men. He co-led the now world famous North Karelia project, after Keys' research revealed how the region in eastern Finland had the highest rates of blood cholesterol in the world.
Produced by Lexy O’Connor
The sound engineer was Andrew Mills.
If you would like to get in touch with the show, please email: [email protected]
Image: A family is eating together. The wooden table is covered in brightly coloured plates of salads, pastas and olives. Hands reach over to take some of the food. (Credit: Getty/Compassionate Eye Foundation/Natasha Alipour Faridani)
