The Atlantic Diet, with its greatest exponents in Galicia and northern Portugal, is a healthy and bioactive diet with important implications for the health and well-being of the population, from childhood to old age. 

The traditional Atlantic diet is characterised by seasonal, fresh and minimally processed foods, an abundance of fruit and vegetables, fish, molluscs and crustaceans, both from the sea and rivers, moderate consumption of dairy products, meat, eggs and desserts, mainly based on flour, eggs and nuts, the use of sauces rich in fat and low in energy, such as 'la ajada', the abundant use of spring water, the moderate consumption of wine with meals in adulthood, the preference for olive oil as a dressing and for cooking, and a cooking style that favours steaming, baking, oven cooking, grilling and stewing over frying. It is therefore the answer to the 10 objectives for a healthier diet promoted by scientific organisations and associations.