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[Wheat, bread and pasta in Mediterranean diets].
Carmen Pérez Rodrigo1, Virginia Ruiz Vadillo
1Unidad de Nutrición Comunitaria-Servicio Municipal de Salud Pública, Bilbao.
Archivos Latinoamericanos De Nutricion
|December 9, 2004
Summary
Cereals should be the primary energy source, providing 50-55% of daily calories, aligning with the Mediterranean diet. Prioritize whole grains and include legumes and potatoes for optimal nutrition.
Area of Science:
- Nutritional Science
- Dietary Patterns
- Public Health
Background:
- Cereals are a primary source of dietary polysaccharides, crucial for energy.
- Mediterranean diets historically emphasize cereals, though refined forms and bread are common in Spain.
- Spanish dietary patterns have shifted, decreasing carbohydrate intake while increasing fats and proteins since 1961.
Purpose of the Study:
- To analyze trends in cereal consumption within Spanish dietary patterns.
- To evaluate the role of cereals in relation to the Mediterranean diet and energy intake.
- To provide recommendations for optimal cereal consumption for health.
Main Methods:
- Analysis of dietary pattern changes in Spain since 1961.
- Review of scientific and epidemiological evidence on cereal consumption and health.
- Assessment of macronutrient distribution in the average Spanish diet.
Main Results:
- Significant decrease in carbohydrate energy percentage, with a corresponding increase in fat and protein since 1961.
- Reduced consumption of grains, cereals, pulses, and potatoes observed.
- Increased consumption of pasta, processed bakery products, and biscuits in recent decades.
Conclusions:
- Cereals should constitute the main energy source (50-55% of energy) in line with the Mediterranean diet.
- Daily intake should include 4-6 portions of cereals, legumes, and potatoes.
- Preference for whole grains and combinations with vegetables to lower glycemic index; moderation in processed bakery items is advised.