Consumption of fish (both from the sea and rivers) and seafood three to four times a week, due to their contribution of high-quality protein, ??3 fatty acids, vitamin D, calcium (small fish consumed whole or canned fish), and trace elements.

High consumption of cereals, potatoes, and legumes, as diets rich in these foods are the best way to provide complex carbohydrates and dietary fiber. It is recommended to consume bread made from flours of lower extraction and to use cooking methods for preparing potatoes.

High consumption of fruits and vegetables due to their contribution of antioxidants and additional phytochemicals with antioxidant potential.

Daily consumption of milk and dairy products, as they are excellent sources of high-quality protein, minerals (calcium, phosphorus, etc.), and vitamins.

Moderate consumption of meat, which provides high-quality protein, highly usable iron, and niacin equivalents.

Simplicity in food preparation to maintain the quality of raw materials and, therefore, nutritional value. Atlantic Gastronomy is a heritage that should be preserved and promoted both within and outside Atlantic territories.

Abundant fluid intake, primarily water. The climatic conditions and soil characteristics of the Atlantic territories provide water with great mineral richness. Additionally, moderate wine consumption, preferably with meals, is recognized as beneficial for health due to its antioxidant compounds.

Engaging in physical activity every day, as it is just as important as eating properly. The Atlantic population structure, with a high degree of dispersion, together with the type of professional activity traditionally found in Atlantic regions, promotes the maintenance of daily activities that are highly beneficial for health. The Atlantic nature, both terrestrial and maritime, allows for the development of leisure activities that encourage physical activity.