Stefania Maggi, Fiona Ecarnot, Vincenza Gianfredi, Daniele Nucci, Nicola Veronese, Liang Lei, Min Hu, Christelle Avart, Antonio Capurso, Limin Chen, Fatima Hachem, Haibin Yang, Antonio Logrieco, Massimiliano Magli, Quansheng Mai, Federico Palla, Stefano Predieri, René Rizzoli, Domenico Rogoli, Angelo Santino, Marco Silano, Milena Simeoni, Antonia Trichopoulou, Roberto Volpe, Yong Wang, Jing Wu, Xiaohui Ma, Xiaoyan Chen, Xuhui Zhang, Yujie Li, Michela Zanetti, Giorgio Picci
This article explores the traditional Mediterranean and Cantonese diets through historical, cultural, and scientific lenses. Drawing from expert presentations delivered during a multi-day international symposium, we examine the culinary practices, nutritional components, and health implications of both dietary traditions. The comparative analysis addresses cardiovascular and metabolic health, cancer prevention, functional foods, public policy, and the emerging role of traditional foods in modern preventive medicine. By analyzing the synergy between dietary elements and lifestyle factors, we highlight how these long-standing traditions can inform contemporary strategies for health promotion and chronic disease prevention.