Rodríguez Artalejo F, Banegas J R, Graciani M A, Hernández Vecino R, Rey Calero J
Departamento de Medicina Preventiva, Universidad Autónoma de Madrid.
Med Clin (Barc). 1996 Feb 10;106(5):161-8.
Not enough information is available regarding Spanish alimentation from the Civil War up to the present. Furthermore, there are some evidence that the Spaniards are leaving behind their traditional, healthy Mediterranean diet. The aim of this study was therefore to describe the food and nutrient intake trends of the Spanish population from 1940-1988 and establish to what extent the pattern of the Mediterranean diet has been maintained.
New food balance sheets for the Spanish population have been elaborated using all the information available and consistently applying the methodology of the European Union over the period from 1940-1988.
Total caloric intake and that of all the macronutrients increased over the study period although this increase was greater after 1960. The contribution of lipids to total caloric intake has increased (30% in 1960-1968 and 42% from 1980-1988), protein contribution has remained the same (13% 1960-1968 and 13% 1980-1988) and carbohydrate intake has decreased (58% from 1960-1968 to 45% from 1980-1988). These changes are the result of an important increase in the consumption of meat, eggs, milk and derivatives. Nonetheless the high intake of fruit and vegetables, fish and olive and seed oils has been maintained. Thus, from 1980-1988 the ingestion of monounsaturated/saturated fatty acids and polyunsaturated/saturated fatty acids was 1.3 and 0.5, respectively.
The first systematic reconstruction of the alimentary and nutritional history of the Spanish population over the last fifty years has been carried out. The Spanish diet has undergone typical changes associated with economic development but continues to be consistent with the pattern of the Mediterranean diet. These changes in diet are, however, of worry because of their deviation from optimum nutritional patterns.
