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The Mediterranean diet in Spain.
1Department of Nutrition, Faculty of Pharmacy, Ciudad Universita Madrid, España.
European Journal of Clinical Nutrition
|January 1, 1989
Summary
Spanish dietary habits show high consumption of fruits, vegetables, and dairy. While lipid quality is good, overall fat intake energy has increased significantly over 15 years.
Area of Science:
- Nutrition Science
- Dietary Analysis
- Public Health
Background:
- Understanding national food habits is crucial for public health.
- Assessing dietary fat composition informs nutritional guidelines.
- Spain's traditional diet includes significant plant-based foods and olive oil.
Purpose of the Study:
- To evaluate the food consumption patterns of the Spanish population.
- To analyze the composition and origin of dietary fat intake.
- To identify trends in fat consumption over the past 15 years.
Main Methods:
- Utilized national food survey data from a representative household sample.
- Employed a one-week recorded weighing and household measures method for data collection.
- Analyzed the quantities of macronutrients and specific food groups consumed.
Main Results:
- High consumption of vegetables (393g), fruits (283g), dairy (383g), and fish (72g) was observed.
- Total fat intake was 131g, with 73g from vegetable and 56g from animal sources.
- Lipid intake comprised 36g SFA, 61g MUFA, and 21g PUFA, with olive oil significantly influencing PUFA intake.
Conclusions:
- Current Spanish food habits and lipid quality are generally satisfactory.
- A concerning trend shows increased energy from fat consumption, rising from 30% to 40% over 15 years.
- Promoting traditional Spanish dietary patterns through nutrition information is recommended.