Hostname: page-component-5db58dd55d-l8wb7 Total loading time: 0 Render date: 2026-06-16T21:48:42.928Z Has data issue: false hasContentIssue false
  • English
  • Français

Food consumption patterns in the adult population of the Basque Country (EINUT-I)

Published online by Cambridge University Press:  01 September 1998

J Aranceta ,
C Pérez Rodrigo ,
I Eguileor ,
I Marzana ,
L González de Galdeano  and
J Saenz de Buruaga
J Aranceta*
Affiliation:
Community Nutrition Unit, Department of Public Health, Municipality of Bilbao, Spain Nutrition Program, Department of Health, Basque Government, Bilbao, Spain
C Pérez Rodrigo
Affiliation:
Community Nutrition Unit, Department of Public Health, Municipality of Bilbao, Spain
I Eguileor
Affiliation:
Nutrition Program, Department of Health, Basque Government, Bilbao, Spain
I Marzana
Affiliation:
Nutrition Program, Department of Health, Basque Government, Bilbao, Spain
L González de Galdeano
Affiliation:
Nutrition Program, Department of Health, Basque Government, Bilbao, Spain
J Saenz de Buruaga
Affiliation:
Nutrition Program, Department of Health, Basque Government, Bilbao, Spain
*
*Corresponding author: E-mail bisaludpublica@jet.es
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the 'Save PDF' action button.
Objective:

Dietary surveys are a valuable tool in nutrition surveillance programmes to monitor the nutritional status of a group or population of a country. The objective of this study was to assess the food consumption pattern in the adult population of the Basque Country (Spain).

Design:

A cross-sectional nutritional survey was carried out in 1990. Dietary habits were assessed by means of ‘24-h recall’ during 3 non-consecutive days and a food frequency questionnaire.

Setting:

Population survey in the Basque Country (Spain).

Subjects:

Random sample of the adult population (25–60 years) in the Basque Country (n=2348).

Results:

Results draw a food pattern characterized by a high consumption of meat, 163±3.04 g day−1 (mean±SEM), supplied mainly by poultry, butchery products, veal and fish (88±2.68 g day−1). The average consumption of milk and dairy products was 359±5.19 g day−1, although 39% of the sample did consume less than 2 portions from this group of foods daily. Olive oil was the most widely used fat for cooking (4i%), followed by sunflower seed oil (30%). Cereals supplied 21.5% of the average energy intake and the consumption of vegetables and garden products was 159±3.13 g day−1. Only 29% of the group usually had 2 or more portions of vegetables per day. Women consumed higher amounts of chocolate, cookies, sweets and coffee (P < 0.01) than men. Younger adults consumed more meat (P < 0.01), while the older community consumed more fish, vegetables and fruit (P < 0.01). More highly educated people consumed more dairy products, vegetables and butter (P < 0.01). Conversely, less educated people consumed higher amounts of olive oil, pulses and bread (P < 0.01).

Conclusions:

The dietary pattern observed in the Basque Country, although in keeping with its traditions, is in harmony with the actual dietary trends in Mediterranean countries. In order to satisfy the dietary guidelines suggested by the Spanish Society of Community Nutrition, it would be desirable to gradually increase the consumption of vegetables, fresh garden produce, fruit and cereals. At the same time, it would be advisable to decrease the consumption of animal products (whole fat dairy products, meat, added fats) so the proportion of energy intake from fat can be reduced by 5% (3% from saturated fatty acids).

Keywords

Food habitsCross-sectional surveysPopulation dietary pattern

Information

Type
Research Article
Information
Public Health Nutrition , Volume 1 , Issue 3 , September 1998 , pp. 185 - 192
Copyright
Copyright © The Nutrition Society 1998

References

1WHO. Diet. Nutrition and the Prevention of Chronic Diseases. Technical Report Series 797. Geneva: WHO. 1990.Google Scholar
2National Research Council. Diet and Health. implications for Reducing Chronic Disease Risk. Washington DC: National Academy Press, 1989.Google Scholar
3Aranceta, J. Nutrición comunitaria. Rev. Esp. Nutrición Comunitaria 1995; 1: 7–15Google Scholar
4WHO-FAO. Preparation and Use of Food-based Dietary Guidelines. Geneva: WHO Nutrition Programme, 1996.Google Scholar
5Bingham, S, Nelson, M, Paul, A, et al. Methods for data collection at an individual level. In: Cameron, MA, van Staveren, WA, eds. Manual on Methodology for Food consumption Studies. Oxford: Oxford University Press, 1988: 53–106.Google Scholar
6Nelson, M, Bingham, S. Assessment of food consumption and nutrient intake. In: Margetts, BM, Nelson, M, eds. Design Concepts in Nutritional Epidemiology; 2nd Edn. Oxford: Oxford University Press, 1997: 123–69Google Scholar
7Varela, GGarcia, D, Moreiras-Varela, O. La Nutrición de los Espanoles. Diagnóstico y Recomendaciones. Madrid: Escuela National de Administratión Pública. 1971.Google Scholar
8INE. Encuesta de Presupuestos Familiares 1980/81 El Consumo de Alimentos, Bebidas y Tabaco en Cantidades Fisicas. Tomo III. Madrid: INE, 1985.Google Scholar
9Varela, G. Moreiras, O, Carbajal, A, Campo, M. Encuesta de Presupuestos Familiares 1990–91. Estudio Nacional de Nutrición y Alimentación 1991. Tomo I. Madrid: INE. 1995.Google Scholar
10Ministerio de Agricultura, Pesca y Alimentación. Dirección General de Politica Alimentaria. Consumo Alimentario en España en 1988. Madrid: Ministerio de Agricultura. Pesca y Alimentación, 1990.Google Scholar
11Aranceta, J, Pírez Rodrigo, C, Eguileor, I, et al. Encuesta de Nutrición de la Comunidad Autónoma del Pais Vasco (EINUT-1). Alim Nutri. Salud. 1998; 5: 7–14.Google Scholar
12Aranceta, J. Pérez, C, Amela, C, García, R. Encuesta de Nutricion de la Comunidad de Madrid. Documentos Técnicos de Salud, no. 18. Dirección General de Prevención y Promoción de la Salud, Comunidad de Madrid, Madrid, 1994.Google Scholar
13Serra, Majem L, Ribas, Barba L, García Closas, R et al. . Avaluació de 1'Estat Nutricional de la Població Població Catalana (1992–93). Avalauació dels Hábits Alimentaris. el Consum d'Aliments. Energia i Nutrients. i de I'Estat Nutricional Mitjançant Indicadors Bioquímics i Antropomêtrics. Barcelona: Generalitat de Catalunya. Departament de Sanitat i Seguretat Social, 1996.Google Scholar
14Haraldsdöttir, J. Minimizing error in the field: quality control in dietary surveys. Eur. J. Clin. Nutr. 1993, 47: S19–S24.Google ScholarPubMed
15Liberalos, P, Link, B, Helsey, J. The measurement of social class in epidemiology. Epid. Rev. 1988; 10: 87–121.CrossRefGoogle Scholar
16Grupo de Expertos. Directrices para la elaboración de estudios poblacionales de alimentación y nutrición. Rev. San. Hig. Pub. 1994; 68: 247–60.Google Scholar
17Rehm, J, Spuhler, T. Measurement error in alcohol consumption: the Swiss Health Survey. Eur. J. Clin. Nutr. 1993; 47: S25–S30.Google ScholarPubMed
18Fidanza, F (ed.) Nutritional Status Assessement. A Manual for Population Studies. London; Chapman & Hall, 1991.CrossRefGoogle Scholar
19Lohman, TG, Roche, AF, Martorell, R. Anthropometric Standardization Reference Manual. Champaign, IL; Human Kinetics Books, 1988.Google Scholar
20Caspersen, CJ. Physical activity epidemiology: concepts, methods and applications to exercise science. Exerc. Sports Sci. Rev. 1989; 17: 423–73.Google Scholar
21Gibson, RS. Principles of Nutritional Assessment. New York: Oxford University Press, 1990.Google Scholar
22Nelson, M, Atkinson, M, Darbyshire, S. Food photography I. The perception of portion size from photographs. Br. J. Nutr. 1996; 76: 31–49.CrossRefGoogle Scholar
23Paul, AA, Southgate DAT: McCance and Widdou'son's Composition of Foods, 5th edn. London: HMSO, 1991.Google Scholar
24Moreiras, O, Carbajal, A, Cabrera, ML. La Composición de los Alimentos. Madrid: EUDEMA. 1992.Google Scholar
25Renaud, S, Attie, MC. La Composition des Aliments. INSERM Unite 63. Astra-Calvé. 1986.Google Scholar
26Fidanza, F. Tabelle di Composizione degli Alimenti. lnstituto di Scienza dell'Alimentazione dell'Universita di Perugia. Napoli: Idelson, 1984.Google Scholar
27Departamento de Nutrición. Universidad Complutense de Madrid. Ingestas recomendadas para la poblactión espańola. In: Moreiras, O, Carbajal, A, Cabrera, ML, eds. La Composición de los Alimentos, 2nd edn. Madrid: Ediciones Pirámide. 1996; 106–9.Google Scholar
28Norusis, M. SPSS/PC for the IBM/PC/XT/AT. User's Guide, Chicago: WPSS Inc., 1991.Google Scholar
29SIGMA. Madrid: HORUS Hardware SA, 1989.Google Scholar
30Kish, L: Survey Sampling. New York: John Wiley, 1995.Google Scholar
31Emrich, L, Dennison, D, Dennison, K. Distribution shape of nutrition data. J. Am. Diet. Assoc. 1989; 89: 665–70.CrossRefGoogle ScholarPubMed
32Aranceta, J, Pírez, C. Gondra, J, González de Galdeano, L, Saenz de Buruaga J. Fat and alcohol intake in the Basque Country. Eur. J. Clin. Nutr. 1993; 47: S66–S70.Google ScholarPubMed
33Gurr, M (ed.) Healtby Lifestyles. Nutrition and Physical Activity. ILSI Europe Concise Monograph Series. Brussels: ILSI Europe, 1998.Google Scholar
34Bengoa, JM. La alimentación vasca: de ayer :a hoy. In: Sáenz de Buruaga, J. González de Galdeano, L, Goiriena de Gandarias, JJ. eds. Problemas de la Nutrición en las Sociedades Desarrolladas. Barcelona: Salvat 1988: 235–45.Google Scholar
35Moreiras, O, Carbajal, A, Perea, I. Evolución de los Hábitos Alimentarios en Espańa Madrid; Ministerio de Sanidad y Consumo, 1990.Google Scholar
36Balaguer Vintró, I, Tomás, L, Varas, C. Mediterráneo y Corazón. Barcelona: Edikamed, 1994.Google Scholar
37Rodriguez-Artalejo, F, Banegas, JR, García, C, del Rey-Calero, J. El menor consumo de vino y pescado puede explicar la mayor mortalidad por cardiopatía isquémica en el Mediterráneo Español. In: de Oya, M, Garcés, C, eds. Metaholismo Lipídico. Sociedad y Colesterol. Madrid: IDEPSA. 1997: 283–90.Google Scholar
38Gregory, J. Foster, K, Tyler, H, Wiseman, M. Dietary and Nutritional Survey of British Adults. London: HMSO, 1990.Google Scholar
39Voorlichtingsbureau Voor de Voeding. Zo eet Nederland 1992. Resultaten van de Voedselconsumptiepeiling. Den Haag, 1993.Google Scholar
40Kromhout, D, Keys, A. Aravanis, C, et al. Food consumption patterns in the 1960s in seven countries. Am. J. Clin. Nutr. 1989; 49: 889–94.CrossRefGoogle ScholarPubMed
41Kushi, LH, Lenart, EB, Willet, WC. Health implications of Mediterranean diets in light of contemporary knowledge. 1. Plant foods and dairy products. Am. J. Clin. Nutr. 1995; 61: 1407S–1415S.CrossRefGoogle ScholarPubMed
42Craig, WJ. Phytochemicals: guardians of our health. J. Am. Diet. Assoc. 1997; 97: S199–S204.CrossRefGoogle ScholarPubMed
43Aranceta, J. Objetivos Nutricionales Y Guias Dietéticas. Propuesta de la SENC para la poblactión Espanola. In: Serra, Majem LI, Aranceta, Bartrina J, Mataix Verdú, J, eds. Documento de Consenso. Guias Alimentarias para la Poblactión Española. Barcelona: Edotorial SG, 1995; 127–151Google Scholar