Adequacy of Critical Nutrients Affecting the Quality of the Spanish Diet in the ANIBES Study
Metadatos
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Olza Meneses, Josune; Martínez De Victoria Muñoz, Emilio; Aranceta-Bartrina, Javier; González Gross, Marcela; Ortega Del Olmo, Rosa María; Serra-Majem, Lluis; Varela-Moreiras, Gregorio; Gil Hernández, ÁngelEditorial
MDPI
Materia
Adequacy of intake Diet quality Diet quality indexes Dietary recommended intakes Nutrients
Fecha
2019-10-01Referencia bibliográfica
Olza, J., Martínez de Victoria, E., Aranceta-Bartrina, J., González-Gross, M., Ortega, R. M., Serra-Majem, L., ... & Gil, Á. (2019). Adequacy of Critical Nutrients Affecting the Quality of the Spanish Diet in the ANIBES Study. Nutrients, 11(10), 2328.
Resumen
Diet is one of the key modifiable behaviors that can help to control and prevent
non-communicable chronic diseases. Therefore, it is important to evaluate the overall diet composition
of the population through non-invasive and independent indexes or scores as diet quality indexes
(DQIs). The primary aim of the present work was to estimate the adequacy of the intake of critical
nutrients in the Spanish “Anthropometry, Intake, and Energy Balance Study” (ANIBES) (n = 2285;
9–75 years), considering, as a reference, the European Food Scientific Authority (EFSA) values
for nutrients for the European Union. We also assessed the quality of the diet for adults and
older adults using four internationally accepted DQIs, namely the Healthy Diet Indicator (HDI),
the Mediterranean Diet Score (MDS), the Mediterranean Diet Score-modified (MDS-mod), and the
Mediterranean-Diet Quality Index (MED-DQI), as well as the ANIBES-DQI, stratified by education
and income. The ANIBES-DQI was based on compliance with EFSA and Food and Agriculture
Organization recommendations for a selected group of nutrients (i.e., total fat, saturated fatty acids
(SFAs), simple sugars, fiber, calcium, vitamin C, and vitamin A), with a total range of 0–7. Misreporting
was assessed according to the EFSA protocol, which allowed us to assess the DQIs for both the
general population and plausible reporters. The majority of the Spanish population had high intakes
of SFAs and sugars and low intakes of fiber, folate, and vitamins A and C.