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Dietary habits in Spain: an approximation.

C A González1, M Torrent, A Agudo

  • 1Unit of Epidemiology, Hospital de Mataró, Barcellona, Spain.

Tumori
|August 31, 1990
PubMed
Summary

This study describes the Spanish diet, characterized by high fish, fruit, vegetable, and olive oil intake. This Mediterranean dietary pattern shows low dairy consumption and relatively low caloric intake.

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Area of Science:

  • Nutritional Epidemiology
  • Public Health Nutrition

Background:

  • Understanding population dietary patterns is crucial for public health initiatives and disease prevention.
  • The Spanish diet, a variant of the Mediterranean diet, has been associated with various health outcomes.

Purpose of the Study:

  • To describe the dietary pattern of a Spanish population sample.
  • To provide data on dietary habits for a case-control study on bladder cancer.

Main Methods:

  • A population-based sample of 530 individuals (465 males, 65 females) was interviewed.
  • Dietary intake was assessed using a questionnaire-based method.

Main Results:

  • The Spanish diet confirmed a Mediterranean pattern with high consumption of fresh fish, fruits, vegetables, and olive oil.
  • Low intake of butter, cheese, and dairy products was observed.
  • Estimated total caloric intake was relatively low compared to international standards, with lipids contributing the highest percentage of calories.

Conclusions:

  • The study confirms the adherence to a Mediterranean dietary pattern in the studied Spanish population.
  • Dietary assessment methods may underestimate absolute caloric and nutrient intake.
  • Findings provide valuable dietary context for bladder cancer research in Spain.

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