-By By K. Dun Gifford, President, and Sara Baer-Sinnott, Executive Vice President, Oldways

It is hard to imagine that only 15 years ago, Americans considered olive oil a niche, ethnic product, and that most markets in the U.S. offered only slim selections of fresh olives, hummus, olive oils, balsamic vinegars and sun-dried tomatoes. That changed in January 1993 when Oldways, eminent scientists, chefs and other food experts gathered in Cambridge for the 1993 International Conference on the Diets of the Mediterranean. One lasting result included the introduction of the iconic Mediterranean Diet Pyramid, along with thousands of consumer and scientific articles, television programs, a plethora of cookbooks and Web sites, new consumer brands, and the beginning of what The Washington Post called "Mediterranean Madness."

Now, we take for granted consumer awareness and acceptance of products like hummus and olive oil, but 15 years ago, it wasn't so easy. There were many naysayers -- in the media and in the field of health promotion. We remember in 1994 when one health professionals' group wrote, "Americans will never embrace olive oil. They'll think they need to pour it on French fries!" How wrong they were!

As we celebrate the 15th anniversary of the Mediterranean Diet Pyramid, we take a look backwards and a look to the future.

History
For 40 years, the Mediterranean diet has consistently topped the charts as a widely recommended, health-promoting way to eat and drink, based on two key factors.

The first factor is that thousands of independent scientific studies have reached that same conclusion, which has been widely reported in high-level scientific journals and by the consumer media.

The second factor is the famous palatability of the Mediterranean diet. Who, after all, can resist great crusty Tuscan loaves; steaming couscous with exotic Moroccan spices; sizzling shish kebab dripping with thick and fresh yogurt; perfect pasta with a rich sauce of sun-ripened tomatoes drizzled with fruity extra virgin olive oil and sprinkled with Parmigiano Reggiano; the sizzle and aroma of a pan of mussel paella; or a perfect Greek summer salad with tomatoes, cucumbers and feta? No true Mediterranean meal is complete without, say, a fresh ripe juicy peach or a breathtaking strawberry gelato for dessert, and maybe a cappuccino or espresso? And more often than not, a Mediterranean meal includes the pleasures of a glass or two of robust red or crisp white wine.

Based on this science and palatability, almost 20 years ago, when we decided to focus our Oldways consumer education programs on persuading Americans to change their unhealthy eating habits, the Mediterranean diet was an irresistible vehicle for our initial programs.

In January 1993, Oldways and an international group of scientists introduced what we called the "Optimal Traditional Mediterranean Diet – Preliminary Concept." This concept acknowledged the considerable variation in the diets of the region surrounding the Mediterranean Sea, and described the common elements as these:

Plentiful amounts of fruits and vegetables; legumes and nuts; grains, breads, pasta, couscous and polenta; olives, and olive oil as the main fat; limited amounts of lean red meat; moderate amounts of dairy products such as cheese and yogurt, fish and poultry; moderate amounts of wine with meals; and sweets such as pastries and gelato a few times a week. Coffee and tea were not included in the list, but were acknowledged as sources of pleasure and also of calories.

This Mediterranean Diet Pyramid graphic also pictured a briskly walking figure to represent the importance of physical activity, and a glass of wine. This graphic concept was quite straightforward, and it was accompanied by a 4,200-word technical text.

To help spread the word about the palatability of the Mediterranean diet, we enlisted a large number of leading chefs and food writers, whose expertise and skills persuaded Americans to "try the Med way." We were confident that this combination of leading scientists and top culinarians would persuade millions of Americans "to try the Med." They did. One measure of the success: extra virgin olive oil sales in the U.S. doubled from 1993 to 2006.

Today and Tomorrow
In November 2008, we will celebrate the successes of the Mediterranean diet -- and look ahead to its future -- at the 15th Anniversary Mediterranean Diet Conference. First, we will synthesize the recent outpouring of new research and studies that advance the scientific support for this wonderful way to eat, introduce an updated Mediterranean Diet Pyramid, and offer a Scientific Report for submission to the U.S. Dietary Guidelines Committee. Second, we will look ahead with chefs and other food professionals at what the future may hold for turning even more Americans onto the Mediterranean diet. Third, with Oldways' Mediterranean Foods Alliance and Med Mark Program, we will engage gourmet food and wine professionals to help their consumers make wise choices for delicious, healthy foods -- with the Mediterranean diet as the standard-bearer.

This reawakening of awareness of the powerful health and pleasure properties of the Mediterranean diet will bring even more Americans into the healthy, delicious embrace of the Mediterranean diet and its wonderful products.

To get more information about the Conference, or to register, please visit www.oldwayspt.org, and click on the Conference icon.