Articles producció científica> Bioquímica i Biotecnologia

Trends in food availability determined by the Food and Agriculture Organization¿s food balance sheets in Mediterranean Europe in comparison with other European areas

  • Datos identificativos

    Identificador: PC:1687
    Autores:
    Monica Bullo BonetRafael BalanzaPilar Garcia-LordaCarmen Perez-RodrigoJavier ArancetaJordi Salas-Salvado
    Resumen:
    OBJECTIVE: The aims of this study were to assess the changes that have occurred in food patterns in Europe over the last 40 years based on food availability data and to compare the stability of the traditional Mediterranean diet in the south of Europe in this period. DESIGN: An ecological study carried out on the basis of Food and Agriculture Organization food balance sheets for three geographical areas of Europe (Mediterranean, north and east) over two time periods: 1961-1963 and 1998-2000. The average availability of total energy, energy provided from macronutrients and food groups was calculated for each area and each period studied. RESULTS: Over the last 40 years total energy availability and energy availability from lipids have increased considerably in the three European areas, while the percentage of energy from carbohydrates has fallen. The greatest changes have occurred in Mediterranean Europe, with an increase of 20.1% in total energy availability, an increase of 48.1% in energy availability from lipids and a fall of 20.5% from carbohydrates. Moreover, Mediterranean Europe showed a significant fall in the energy supplied by cereals (29.9%) and wine (55.2%), while the contribution of milk (77.8%) and dairy products (23.6%) increased. CONCLUSIONS: The results of this study suggest that European Mediterranean countries should take nutrition policy action to maintain their traditional healthy food pattern, with a cultural added value. This implies actions at all levels, including raising awareness of consumers, collaboration with the food sector and a call to set the agenda of the concerned politicians and stakeholders.
  • Otros:

    Autor según el artículo: Monica Bullo Bonet; Rafael Balanza; Pilar Garcia-Lorda; Carmen Perez-Rodrigo; Javier Aranceta; Jordi Salas-Salvado
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: BULLÓ BONET, MÒNICA; Rafael Balanza; Pilar Garcia-Lorda; Carmen Perez-Rodrigo; Javier Aranceta; SALAS SALVADÓ, JORGE
    Palabras clave: Food availability Mediterranean diet
    Resumen: OBJECTIVE: The aims of this study were to assess the changes that have occurred in food patterns in Europe over the last 40 years based on food availability data and to compare the stability of the traditional Mediterranean diet in the south of Europe in this period. DESIGN: An ecological study carried out on the basis of Food and Agriculture Organization food balance sheets for three geographical areas of Europe (Mediterranean, north and east) over two time periods: 1961-1963 and 1998-2000. The average availability of total energy, energy provided from macronutrients and food groups was calculated for each area and each period studied. RESULTS: Over the last 40 years total energy availability and energy availability from lipids have increased considerably in the three European areas, while the percentage of energy from carbohydrates has fallen. The greatest changes have occurred in Mediterranean Europe, with an increase of 20.1% in total energy availability, an increase of 48.1% in energy availability from lipids and a fall of 20.5% from carbohydrates. Moreover, Mediterranean Europe showed a significant fall in the energy supplied by cereals (29.9%) and wine (55.2%), while the contribution of milk (77.8%) and dairy products (23.6%) increased. CONCLUSIONS: The results of this study suggest that European Mediterranean countries should take nutrition policy action to maintain their traditional healthy food pattern, with a cultural added value. This implies actions at all levels, including raising awareness of consumers, collaboration with the food sector and a call to set the agenda of the concerned politicians and stakeholders.
    Grupo de investigación: Alimentació, Nutrició, Creixement i Salut Mental
    Áreas temáticas: Bioquímica i biotecnologia Bioquímica y tecnología Biochemistry and technology
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 1368-9800
    Identificador del autor: N/D; N/D; N/D; N/D; N/D; N/D
    Fecha de alta del registro: 2016-06-13
    Página final: 176
    Volumen de revista: 10
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.cambridge.org/core/journals/public-health-nutrition/article/trends-in-food-availability-determined-by-the-food-and-agriculture-organizations-food-balance-sheets-in-mediterranean-europe-in-comparison-with-other-european-areas/657512212EC183A21F08E1AD4D3F8422
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.1017/S1368980007246592
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2007
    Página inicial: 168
    Tipo de publicación: Article Artículo Article
  • Palabras clave:

    Dieta mediterrània
    Food availability
    Mediterranean diet
    Bioquímica i biotecnologia
    Bioquímica y tecnología
    Biochemistry and technology
    1368-9800
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