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Development of Criteria for Incorporating Occasionally Consumed Foods into a National Dietary Guideline: A Practical Approach Adapted to the Spanish Population

Food-based dietary guidelines (FBDGs) offer recommendations that help population to meet nutrient requirements. Most European FBDGs include quantitative information regarding daily and weekly consumed foods, but for occasionally consumed foods, they only recommend limiting their intake, without givi...

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Autores principales: Menal-Puey, Susana, Marques-Lopes, Iva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6357060/
https://www.ncbi.nlm.nih.gov/pubmed/30597906
http://dx.doi.org/10.3390/nu11010058
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author Menal-Puey, Susana
Marques-Lopes, Iva
author_facet Menal-Puey, Susana
Marques-Lopes, Iva
author_sort Menal-Puey, Susana
collection PubMed
description Food-based dietary guidelines (FBDGs) offer recommendations that help population to meet nutrient requirements. Most European FBDGs include quantitative information regarding daily and weekly consumed foods, but for occasionally consumed foods, they only recommend limiting their intake, without giving specific advice on portions. As these foods are consumed by the general population as a part of the cultural and culinary tradition of each country, it is important to establish the maximum frequency and the portions that would be acceptable to be included in a healthy eating pattern. This study outlines the methodology to include these foods in a national (Spanish) FBDG. Firstly, commonly consumed foods were selected and grouped, and portions were defined according to their nutritional value, so different foods within a group could be exchanged. Then, macronutrient profiles of occasionally consumed foods were compared to the frequently consumed food groups to determine to what extent they had a similar nutritional content. Finally, some combinations of foods, with or without the inclusion of occasionally consumed groups, were calculated. A maximum number of servings per group was defined according to their energy and nutrient content. Occasionally consumed foods can be included in a healthy diet as long as they are consumed in the small quantities as shown in this study and as long as they replace equivalent portions of other foods of frequent consumption. This new tool shows how to include occasionally consumed foods in a diet while maintaining its overall nutritional quality.
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spelling pubmed-63570602019-02-04 Development of Criteria for Incorporating Occasionally Consumed Foods into a National Dietary Guideline: A Practical Approach Adapted to the Spanish Population Menal-Puey, Susana Marques-Lopes, Iva Nutrients Article Food-based dietary guidelines (FBDGs) offer recommendations that help population to meet nutrient requirements. Most European FBDGs include quantitative information regarding daily and weekly consumed foods, but for occasionally consumed foods, they only recommend limiting their intake, without giving specific advice on portions. As these foods are consumed by the general population as a part of the cultural and culinary tradition of each country, it is important to establish the maximum frequency and the portions that would be acceptable to be included in a healthy eating pattern. This study outlines the methodology to include these foods in a national (Spanish) FBDG. Firstly, commonly consumed foods were selected and grouped, and portions were defined according to their nutritional value, so different foods within a group could be exchanged. Then, macronutrient profiles of occasionally consumed foods were compared to the frequently consumed food groups to determine to what extent they had a similar nutritional content. Finally, some combinations of foods, with or without the inclusion of occasionally consumed groups, were calculated. A maximum number of servings per group was defined according to their energy and nutrient content. Occasionally consumed foods can be included in a healthy diet as long as they are consumed in the small quantities as shown in this study and as long as they replace equivalent portions of other foods of frequent consumption. This new tool shows how to include occasionally consumed foods in a diet while maintaining its overall nutritional quality. MDPI 2018-12-28 /pmc/articles/PMC6357060/ /pubmed/30597906 http://dx.doi.org/10.3390/nu11010058 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Menal-Puey, Susana
Marques-Lopes, Iva
Development of Criteria for Incorporating Occasionally Consumed Foods into a National Dietary Guideline: A Practical Approach Adapted to the Spanish Population
title Development of Criteria for Incorporating Occasionally Consumed Foods into a National Dietary Guideline: A Practical Approach Adapted to the Spanish Population
title_full Development of Criteria for Incorporating Occasionally Consumed Foods into a National Dietary Guideline: A Practical Approach Adapted to the Spanish Population
title_fullStr Development of Criteria for Incorporating Occasionally Consumed Foods into a National Dietary Guideline: A Practical Approach Adapted to the Spanish Population
title_full_unstemmed Development of Criteria for Incorporating Occasionally Consumed Foods into a National Dietary Guideline: A Practical Approach Adapted to the Spanish Population
title_short Development of Criteria for Incorporating Occasionally Consumed Foods into a National Dietary Guideline: A Practical Approach Adapted to the Spanish Population
title_sort development of criteria for incorporating occasionally consumed foods into a national dietary guideline: a practical approach adapted to the spanish population
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6357060/
https://www.ncbi.nlm.nih.gov/pubmed/30597906
http://dx.doi.org/10.3390/nu11010058
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