How are meal intake behaviours associated with the consumpti | 76104


How are meal intake behaviours associated with the consumption of fruit and vegetables among Spanish adults?

Author(s): Keller, Kristin; Rodríguez López, Santiago; Carmenate Moreno, Margarita

Introduction: Despite the evidence that the intake of fruits and vegetables is a healthy habit, the consumption of both food groups is insufficient in Spain.

Objective: The study aims to indentify meal intake behaviour (MIB) potentially associated with the recommended consumption of fruits (RCF) and vegetables (RCV).

Methods: During the Cardiovascular Health events “Jornadas de Prevención en Salud” in four Spanish cities, we assessed MIB like the daily meal frequency, the intake of forenoon and afternoon meal and snacking between the five main meals, as well as information about the daily rations of fruit and vegetables, from 1501 Spanish adults aged 20-79 years. A recommended consumption was defined when more than one ration of fruit and vegetable were consumed per day and used as dependent variables in logistic regression.

Results: Having more than three meals (OR 2.5; IC 95% 1.9-3.2), a forenoon meal (OR 1.7; IC 95% 1.3- 2.3) as well as having an afternoon meal (OR 2.0; IC 95% 1.5-2.6) were associated with the RCF. The probability of a RCV increased with the consumption of more than three meals per day (OR 1.3; IC 95% 1.1- 1.6) and having a forenoon meal (OR 1.7; IC 95% 1.4- 2.1). Our results were independent of sex, age and other lifestyle factors.

Conclusion Therefore, the consumption of more than three meals, including a forenoon meal and an afternoon meal should be promoted to improve the nutritional status of the Spanish population.

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Citations : 2439

Clinical Nutrition and Hospital Dietetics received 2439 citations as per google scholar report

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Journal Highlights
  • Blood Glucose
  • Dietary Supplements
  • Cholesterol, Dehydration
  • Digestion
  • Electrolytes
  • Clinical Nutrition Studies
  • energy balance
  • Diet quality
  • Clinical Nutrition and Hospital Dietetics