Camila Kümmel Duarte, PhD, is a Registered Dietitian, Assistant professor at Universidade Federal de Minas Gerais and Professor in the Multiprofessional Residency Program in Cardiology at the Hospital das Clínicas at UFMG (Belo Horizonte, Brazil).
When someone in cardiac rehabilitation is told to follow a Mediterranean diet, they most likely picture olive oil, salmon, nuts and colourful salads. Maybe tomatoes, chickpeas and whole grains. For some Canadians, these foods are familiar, affordable and readily available. For others, they may bear little resemblance to the foods they grew up eating, the meals their families prepare or what is available at their local grocery store.