The protective role of plant-derived proteins in Mediterranean diet against chronic non-communicable diseases

The traditional Mediterranean diet, described for the first time by Ancel Keys in the 1960s, is inspired by the eating habits and traditional food typical of Southern Italy, Southern Spain, and Crete, and currently represents one of the most important dietary health models worldwide. The high content of fibers and polyunsaturated fats in cereals, vegetables, legumes and olive oil, which are part of the Mediterranean diet, show anti-inflammatory and antioxidant properties, aim at reducing cellular oxidative stress, responsible for several chronic diseases. Moreover, this diet is characterized by low alcohol intake (mainly red wine) and low amounts of red meat and dairy products. From a nutritional intake perspective, the Mediterranean diet guarantees a correct assumption of proteins (10-15%), carbohydrates (55-60%) and fats (25%). Importantly, a strong adherence to this dietary regimen modulates the gut microbiota composition, promote eubiosis and prevents several gut-liver axis diseases. The present narrative review highlights the role of proteins in the Mediterranean diet, showing how plant-derived proteins have a protective effect against the development of cardiovascular, intestinal, liver, and metabolic diseases.