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Compliance with dietary guidelines in the Spanish population. Results from the Catalan Nutrition Survey

Published online by Cambridge University Press:  22 August 2007

Lluís Serra-Majem ,
Lourdes Ribas  and
Josep M. Ramon
Lluís Serra-Majem*
Affiliation:
University of Las Palmas de Gran Canaria, Departamento de Ciencias Clínicas Facultad de Medicina y Ciencias de la Salud, Apartado de Correos 550, 35080, Las Palmas de Gran Canaria, Spain Catalan Nutrition Survey Group Community Nutrition Research Unit, Scientific Park of Barcelona, University of Barcelona, Av. Dr Gregorio Maranon s/n, 08028, Barcelona, Spain
Lourdes Ribas
Affiliation:
Catalan Nutrition Survey Group Community Nutrition Research Unit, Scientific Park of Barcelona, University of Barcelona, Av. Dr Gregorio Maranon s/n, 08028, Barcelona, Spain
Josep M. Ramon
Affiliation:
Catalan Nutrition Survey Group Community Nutrition Research Unit, Scientific Park of Barcelona, University of Barcelona, Av. Dr Gregorio Maranon s/n, 08028, Barcelona, Spain
*
*Corresponding author: Professor Lluís Serra-Majem, fax +34 928 453475, email [email protected]
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Abstract

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The aim of the present study was to analyse the different food and nutrition profiles of the section of the Spanish population having either a low or a high intake of energy, fat, saturated fatty acids (SFA) and fibre in order to analyse the compliance with dietary guidelines. Analyses were made from the Catalan Nutrition Survey, comprising a random sample of 1600 people aged 18 to 60. Dietary information was obtained by means of two 24 h recall, and food and energy intake was categorized according to the quartiles of fat, SFA and fibre intake. The results show the food consumption patterns that distinguish low versus high fat, SFA and fibre eaters in the Spanish population, and facilitate the establishment of food-based dietary guidelines in Spain and other Mediterranean countries.

Keywords

Food consumptionNutrition surveyDietary guidelinesSpain
Type
Research Article
Information
British Journal of Nutrition , Volume 81 , Issue S1 , June 1999 , pp. S105 - S112
Copyright
Copyright © The Nutrition Society 1999

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