Sardinian dietary analysis for longevity: a review of the literature

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Abstract
Sardinia is one of the five Longevity Blue Zones (LBZs) in the world. Compared to other LBZs, the percentage of male centenarians in Sardinia is much higher. Due to the island’s isolation, the genetic traits of Sardinian people have shown that they are direct descendants of their Nuragic ancestors from the Neolithic era. To survive during times of food scarcity, many “famine foods” are created; acorn bread containing clay, cheese ripened in goat abomasum, and soft cheese with worms are examples of these uncommon foods. Although considered food taboo by the outside world, they are cherished as cultural heritage and local delicacy. Studies have shown that Sardinian longevity is closely related to their special famine foods. They are not only nutritious; the production of these foods resulted in low stress and increased lifespan. Moreover, local food production practices have resulted in a strong cultural bond and helped the Sardinian people to survive cultural erosion from industrialization and modernization.

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