Spanish food patterns.

Area of Science:

• Nutritional Science
• Public Health
• Dietary Pattern Analysis

Background:

• Household food surveys and cross-sectional studies reveal declining energy intake over recent decades.
• Spanish food patterns have significantly evolved since the 1960s, moving from traditional Mediterranean to modern dietary habits.
• Urbanization and increased female workforce participation have influenced dietary shifts.

Purpose of the Study:

• To analyze the trends and characteristics of Spanish dietary patterns.
• To identify changes in macronutrient intake, particularly fat and protein.
• To assess the deviation from the traditional Mediterranean diet and provide recommendations.

Main Methods:

• Analysis of household food budgetary surveys.
• Review of regional, population-based, cross-sectional studies.
• Examination of macronutrient supply and food source data.

Main Results:

• Overall energy intake has declined, though protein intake remains high (200% of recommended levels).
• Dietary fat intake decreased from 44% in the 1980s to 37% currently, with added fats (olive oil) and meats as primary sources.
• Current diets show high consumption of animal products and processed fruits/vegetables, diverging from the Mediterranean pattern.

Conclusions:

• The Spanish diet has shifted significantly, with reduced energy intake but increased reliance on animal products.
• There is a need to encourage greater consumption of plant-based foods, including whole grains, pulses, and fresh produce.
• Realigning dietary habits towards the traditional Mediterranean model is advisable for public health.