Food patterns and Mediterranean diet in western and eastern Mediterranean islands

Datos Bibliográficos

ID15097044
AutoresDora Romaguera (0000-0002-5762-8558), Christina Bamia (0000-0002-3646-8006, National and Kapodistrian University of Athens), Antoni Pons (0000-0003-2447-3868, Universitat de les Illes Balears), Josep A Tur (0000-0002-6940-0761, Research Institute of Health Sciences, autor de correspondencia), Antonia Trichopoulou (0000-0002-7204-6396, National and Kapodistrian University of Athens)
Año2009
Volumen12
Número8
Páginas1174-1181
Fecha de publicación2009-08-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaPublic Health Nutrition (JOURNAL)
Identificadores de la revistaISSN: 1368-9800 • E-ISSN: 1475-2727
EditorialCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980008003674
PMID18838026
OpenAlexW2042335611
IdiomaEN
Citas recibidas5
Referencias citadas42

Objective To assess current Mediterranean dietary patterns (MDP) in the western and eastern Mediterranean, i.e. in Balearic islanders (BI) and Greek islanders (GI). Subjects and methods Dietary patterns were assessed using FFQ on a representative sample ( n 1200) of the BI and GI ( n 1324) adult population. A Mediterranean Diet Score (MDS) was calculated according to the consumption of nine MDP components: (i) with a beneficial effect on health, i.e. vegetables, fruits and nuts, cereals, legumes, fish and shellfish, MUFA:SFA ratio, and moderate alcohol consumption; and (ii) with a detrimental effect on health, i.e. meat and meat products, and milk and dairy products. Persons with consumption of beneficial components below the median (GI plus BI) received a value of 0 and those with consumption above the median a value of 1. Persons with below-median consumption of detrimental components received a value of 1 and above-median consumption a value of 0. For alcohol, a value of 1 was given to consumptions of 10–50 g/d (men) and 5–25 g/d (women). The range of the MDS was 0–9, with higher scores indicating greater adherence to the MDP. Results GI showed higher adherence (mean MDS 5·12 ( sd 1·42)) to the MDP than BI (mean MDS 3·32 ( sd 1·23)). BI diet was characterized by a high intake of legumes, nuts, seed oils, sugar and confectionery, and non-alcoholic beverages compared with GI, whereas GI diet was richer in fruit, vegetables, potatoes, olive oil, animal products and alcoholic beverages. Conclusions The GI diet seems closer to the traditional MDP than the BI diet

Animal science · Biology · Consumption (sociology · Environmental health · Food consumption · Food group · Mediterranean climate · Mediterranean diet · Olive oil · Population · Diet and metabolism studies · Medicine · Nutrition, Health and Food Behavior · Nutritional Studies and Diet · Ecology · Food Science · Internal Medicine