Dietary intake of the Mexican population: comparing food group contribution to recommendations, 2012-2016
Objective. To estimate energy contribution (EC) of food groups in 2016, to compare consumption against Mexican Dietary Guidelines, and to examine changes in EC from 2012 to 2016. Materials and methods. We analyzed 24-hour dietary recalls from the 2012 and 2016 National Health and Nutrition Surveys (...
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| Format: | Article |
| Language: | English |
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Instituto Nacional de Salud Pública
2022-06-01
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| Series: | Salud Pública de México |
| Subjects: | |
| Online Access: | https://www.saludpublica.mx/index.php/spm/article/view/13091 |
| _version_ | 1811271570864209920 |
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| author | Tania C Aburto Carolina Batis Andrea Pedroza-Tobías Lilia S Pedraza Ivonne Ramírez-Silva Juan A Rivera |
| author_facet | Tania C Aburto Carolina Batis Andrea Pedroza-Tobías Lilia S Pedraza Ivonne Ramírez-Silva Juan A Rivera |
| author_sort | Tania C Aburto |
| collection | DOAJ |
| description | Objective. To estimate energy contribution (EC) of food groups in 2016, to compare consumption against Mexican Dietary Guidelines, and to examine changes in EC from 2012 to 2016. Materials and methods. We analyzed 24-hour dietary recalls from the 2012 and 2016 National Health and Nutrition Surveys (Ensanut). Foods and beverages were classified into eight food groups: cereals, legumes, dairy, meats, fruit and vegetables, fats and oils, sugar-sweetened beverages, and high in saturated fat and added sugar (HSFAS) products. Results. Cereals had the highest EC (30.1%), followed by meats (15.9%), HSFAS products (15.5%), and SSBs (10.5%). Fruits and vegetables, and legumes had the lowest contribution with 6.4 and 3.8%, respectively. SSBs, meats, and HSFAS products were 250, 59 and 55% above the recommended intake, respectively. Conclusions. This analysis confirms the need to generate a food environment conducive to a healthier diet. |
| first_indexed | 2024-04-12T22:23:24Z |
| format | Article |
| id | doaj.art-e09d3d91da694bb5821adeab9c0a9a77 |
| institution | Directory Open Access Journal |
| issn | 0036-3634 |
| language | English |
| last_indexed | 2024-04-12T22:23:24Z |
| publishDate | 2022-06-01 |
| publisher | Instituto Nacional de Salud Pública |
| record_format | Article |
| series | Salud Pública de México |
| spelling | doaj.art-e09d3d91da694bb5821adeab9c0a9a772022-12-22T03:14:17ZengInstituto Nacional de Salud PúblicaSalud Pública de México0036-36342022-06-01643, may-jun26727910.21149/1309111976Dietary intake of the Mexican population: comparing food group contribution to recommendations, 2012-2016Tania C Aburto0Carolina Batis1Andrea Pedroza-Tobías2Lilia S Pedraza3Ivonne Ramírez-Silva4Juan A Rivera5Centro de Investigación en Nutrición y Salud, Instituto Nacional de Salud Pública. Cuernavaca, Morelos, MexicoCentro de Investigación en Nutrición y Salud/Cátedra Conacyt, Centro de Investigación en Nutrición y Salud, Instituto Nacional de Salud Pública. Cuernavaca, Morelos, MexicoCentro de Investigación en Nutrición y Salud, Instituto Nacional de Salud Pública. Cuernavaca, Morelos, Mexico/Institute for Global Health Sciences, University of California. San Francisco, CA, USACentro de Investigación en Nutrición y Salud, Instituto Nacional de Salud Pública. Cuernavaca, Morelos, MexicoCentro de Investigación en Nutrición y Salud, Instituto Nacional de Salud Pública. Cuernavaca, Morelos, MexicoDirección General, Instituto Nacional de Salud Pública. Cuernavaca, Morelos, MexicoObjective. To estimate energy contribution (EC) of food groups in 2016, to compare consumption against Mexican Dietary Guidelines, and to examine changes in EC from 2012 to 2016. Materials and methods. We analyzed 24-hour dietary recalls from the 2012 and 2016 National Health and Nutrition Surveys (Ensanut). Foods and beverages were classified into eight food groups: cereals, legumes, dairy, meats, fruit and vegetables, fats and oils, sugar-sweetened beverages, and high in saturated fat and added sugar (HSFAS) products. Results. Cereals had the highest EC (30.1%), followed by meats (15.9%), HSFAS products (15.5%), and SSBs (10.5%). Fruits and vegetables, and legumes had the lowest contribution with 6.4 and 3.8%, respectively. SSBs, meats, and HSFAS products were 250, 59 and 55% above the recommended intake, respectively. Conclusions. This analysis confirms the need to generate a food environment conducive to a healthier diet.https://www.saludpublica.mx/index.php/spm/article/view/13091food consumptionnutrition surveysguideline adherencenutrition policydiet |
| spellingShingle | Tania C Aburto Carolina Batis Andrea Pedroza-Tobías Lilia S Pedraza Ivonne Ramírez-Silva Juan A Rivera Dietary intake of the Mexican population: comparing food group contribution to recommendations, 2012-2016 Salud Pública de México food consumption nutrition surveys guideline adherence nutrition policy diet |
| title | Dietary intake of the Mexican population: comparing food group contribution to recommendations, 2012-2016 |
| title_full | Dietary intake of the Mexican population: comparing food group contribution to recommendations, 2012-2016 |
| title_fullStr | Dietary intake of the Mexican population: comparing food group contribution to recommendations, 2012-2016 |
| title_full_unstemmed | Dietary intake of the Mexican population: comparing food group contribution to recommendations, 2012-2016 |
| title_short | Dietary intake of the Mexican population: comparing food group contribution to recommendations, 2012-2016 |
| title_sort | dietary intake of the mexican population comparing food group contribution to recommendations 2012 2016 |
| topic | food consumption nutrition surveys guideline adherence nutrition policy diet |
| url | https://www.saludpublica.mx/index.php/spm/article/view/13091 |
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