Comparative Analysis of Mediterranean and Indonesian Diets: Nutritional Composition, Health Outcomes, and Cultural Adaptation

This study systematically compares the Mediterranean and Indonesian diets to evaluate their nutritional composition, health impacts, and cultural adaptability, with the aim of identifying actionable strategies to improve public health in Indonesia. The Mediterranean diet, renowned for anti-inflammatory properties, emphasizes whole grains, olive oil, fish, and abundant plant-based foods. In contrast, the Indonesian diet is characterized by high carbohydrate intake (primarily rice), frequent consumption of fried foods and coconut-based dishes, and low adherence to fruit and vegetable recommendations factors linked to rising rates of obesity, diabetes, and cardiovascular diseases. Using a systematic literature review methodology, this research synthesizes data from peer-reviewed studies (PubMed, Scopus, Google Scholar, ScienceDirect) to analyze macronutrient and micronutrient profiles, disease correlations, and sociocultural influences. Key findings reveal that the Mediterranean diet reduces risks of non-communicable diseases (NCDs) by 23–30%, while Indonesian dietary patterns exacerbate metabolic disorders due to excessive sugar, salt, and saturated fat intake. Regional disparities in Indonesia further complicate dietary interventions, with coastal areas consuming more fish and urban populations favoring processed foods. Despite challenges including cost barriers (e.g., olive oil affordability), taste preferences, and infrastructure limitations, this study proposes culturally tailored adaptations, such as substituting coconut milk with locally sourced unsaturated fats and integrating Mediterranean principles into national supplementation programs. The research highlight the need for policy reforms, public health campaigns, and community-based nutrition education to address Indonesia’s triple burden of malnutrition.