Consumo de alimentos y fuentes alimentarias de energía y nutrientes en Canarias (1997-98)

Abstract

Evaluacion del consumo de alimentos e identificacion de las principales fuentes alimentarias de la ingesta de energia y nutrientes en la poblacion de las Islas Canarias (1997-98). Estudio epidemiologico transversal se realizo una encuesta alimentaria en una muestra representativa de la poblacion canaria (n=1747; 821 hombres y 926 mujeres) de 6 a 75 anos de edad. El metodo de encuesta dietetica utilizado fueron dos recordatorios de 24 horas realizados en dias no consecutivos. Se utilizaron tablas de composicion espanolas. El consumo de alimentos en Canarias se caracteriza por un patron tipico canario que ha perdido algunas caracteristicas centroamericanas y ha ganado elementos claramente mediterraneos. Asi, se observa un consumo aceptable de leche (301 g/dia) y muy elevado de derivados lacteos (71 G/dia), un consumo alto de papas (143g/dia), un consumo moderado de carne (carne roja 46g/dia) y pescado (46g/dia) un consumo bajo de cereales (125g/dia) y legumbres (27g/dia), asi como tambien de frutos secos (2g/dia) y un consumo medio de frutas (218g/dia) bajo de verduras (108g/dia) siendo este el consumo mas bajo detectado en Espana. Es de destacar tambien el elevado consumo de dulces (49g/dia). Existe una relacion inversa entre nivel social y consumo de papas y legumbres y una relacion directa con el consumo de pescado, verdura embutidos y quesos. Destacan los cereales y los lacteos como principales fuentes de energia (21,2 por ciento y 18,4 por ciento) y de la mayoria de nutrientes incluidas las grasas saturadas (5,8 por ciento y 28,1 por ciento), el calcio (6,6 por ciento y 67,8 por ciento), el sodio (27,5 por ciento y 18,8 por ciento) y la riboflavina (6,6 por ciento y 41,2 por ciento).

Objectives: To evaluate food consumption and identify the main food sources of energy and nutrient intake in the Canary Island population (1997-98). Design: Cross-sectional epidemiological study. Methods: A dietary survey was realised in a representative sample of the Canary Island population (n=1747; 821 men and 926 women) aged 6 to 75 years. The dietary survey technique utilised consisted of two 24-hour recalls over nonconsecutive days. Spanish Food Composition Tables were used as references. Results: Food consumption in the Canary Islands is characterised by typical Canary Island eating patterns, which have lost some of their Central American characteristics and have acquired clearly Mediterranean elements. As such, an acceptable intake of milk was noted (301g/day) with highly elevated dairy product consumption (71g/day), high intake of potatoes (143g/day), moderate meat (red meat 46g/day) and fish (46g/day) consumption and low cereal (125g/day) and legume (27g/day) intakes. Nut consumption was observed to be fairly low (2g/day), and average fruit intake (218g/day) and low vegetable consumption (108g/day) were also noted, the later being the lowest intake detected in Spain. It is also worth noting the elevated consumption of sweets (49g/day) An inverse relationship was detected between social class and consumption of potatoes and pulses. and a direct one between vegetables, sausages and cheese. The main sources of energy were cereals and dairy products (21.2% and 18.4%, respectively), as well as the principal sources of saturated fats (5.8% and 28.1%). calcium (6.6% and 67.8%), sodium (27.5% and 18.8%) and riboflavin (6.6% and 41.2%).