Food consumption in spain (i)

In the National Health Survey Spain 2017, from the Ministry of Health, Consumption and Social Welfare, it is shown in a graph, the growth of three diseases in Spain, in the period between 1993 and 2017. The data are as follows:

• The percentage of people suffering from diabetes in the year 1993, represented 4.1 % of the Spanish population, by the year 2017, the sick, were practically double: 7.8 %.

• In 1993, 8.2 % of the Spanish population suffered from high cholesterol, 24 years later, in 2017, there were more than twice as many sufferers, the figure was 17.9 %.

• In 1993, 11 % of the population was hypertensive, while in 2017, 19.8 % of the population was hypertensive.

Although we can relate the increase in the figures, to many causes, we must understand, that the main ones, are associated to our lifestyles, and fundamentally to the eating habits and the levels of physical activity developed.

Let's take a look at what the Spanish population consumed in their homes, during 2019 and try to take a first step, recognizing that we can better select the food we bring to our homes, in order to preserve or improve the quality of life of our families. Let's take as a reference the "Report of food consumption in Spain 2019" of the Ministry of Agriculture, Fisheries and Food.

Cereals

The consumption of cereals and derivatives in Spain follows a decreasing trend as in other developed countries. Within the cereals group, bread continues to constitute the most important item. During 2019, 31.08 kilograms per capita of bread were consumed annually. In the last 10 years the amount of bread purchased for household use decreases.

In the following table, we show the average household consumption levels of other cereals during 2019.

Assessment of current cereal consumption: Cereals, have been one of the most important components of man's diet, contain practically no fats, contain minerals such as calcium, phosphorus, iron and to a lesser extent potassium.

They contain all the vitamins of group B and in greater quantities vitamin B1. Foods of this group can also be easily enriched with minerals and vitamins.

It would be advisable to increase the consumption of bread, pasta, rice and whole wheat flour, foods that contain complex carbohydrates of high nutritional value. The presence of at least one of them should be planned, in four of the daily meals.

Pastries and cakes, due to their sugar and possible trans fat content, are foods that should be included in diets only occasionally.

Legumes

The per capita consumption of legumes in Spanish households, in 2019 was 3.34 kilograms per year. Its behavior since the last 6 years is stable, with a slight increase in 2018 and 2019.

It would be advisable to increase the intakes of legumes in diets, these are characterized by having practically all the nutrients. They are rich in protein and complex carbohydrates; in addition, they contain calcium, magnesium, zinc, potassium, iron and many b vitamins, except vitamin b12.

Fresh fruits

The volume of fresh fruits consumed at home during 2019, accounted for 14.62 % of total food. This year, slightly increased consumption compared to the previous year, reaching 90.91 kilograms per capita per year. The most consumed fruit was orange, with an annual per capita consumption of 16.26 kilograms. In the period from 2012 to 2018, fruit consumption in Spain declined steadily.

Assessment of the current consumption of fresh fruits: Fresh fruits are extremely important foods for human health. In general, they are rich in vitamins, minerals and antioxidants. They are low in calories, high in water and improve the functioning of the digestive system due to their high dietary fiber content.

The high levels of fresh fruit consumption, despite its fall during the period 2011-2018, continue to constitute the most important quality of the diet in Spain. We must continue to maintain the habit of eating lots of fruits, including at least three daily servings of fresh fruits in our diets.

Fresh vegetables and mushrooms

The volume of fresh vegetables and mushrooms consumed at home during 2019 increased slightly in Spain, reaching 56.94 kilograms per capita per year. In the last 10 years the consumption of vegetables in general, has slightly decreased year after year.

Assessment of the current consumption of fresh vegetables and mushrooms: Vegetables, like fruits, are considered to be very beneficial for health. They contain carbohydrates of slow absorption, in variable quantities. They are also rich in vitamins, minerals and dietary fiber.

The reduction of vegetable consumption, year after year, is another of the negative features of the diet in Spain, the variety and quality of vegetables, as well as the tradition of consuming them in a natural way, seasoned with high quality oils, should be a motivation to increase the presence of these foods so necessary in the diet.

Potatoes

Potato consumption in Spain in 2019 was 27.62 kilograms per capita per year, which represented a decrease compared to 2018. The trend of potato consumption decreases during the last 10 years.

Assessment of the current consumption of potatoes: It would be highly recommended to increase the consumption of potatoes, for the improvement of the diet, for its nutritional and culinary qualities.

They are an easily digestible food, containing about 75% water, 18% starch and high dietary fiber content. Among the vitamins it provides, we can mention vitamin c, vitamin b1, b2, and vitamin b3. Potatoes also contain minerals such as calcium, potassium, phosphorus and magnesium.

Consumption of processed fruits and vegetables

This category includes the following products: canned fruits and vegetables, such as green beans, peas, peppers, asparagus, artichokes, mushrooms and mushrooms, sweet corn, vegetable stews, tomatoes, natural and canned fried tomatoes, either whole or crushed. Canned fruits, such as peaches, candied fruit, jams, marmalades, jams and the rest of canned fruits and vegetables not described above.

The per capita intake consumed in 2019 of processed vegetables and fruits amounted to 12.80 kilograms. This consumption has remained stable over the last 10 years.

Assessment of current consumption of processed fruits and vegetables: The processes to which these foods are subjected improve their hygienic and gastronomic quality, but also to a lesser extent can modify their nutritional value, without completely nullifying their qualities.

The sustained increase in the consumption of these products in the last 10 years is considered positive. Although the excellent nutritional properties of fruits and vegetables are obtained mainly by eating them naturally, consuming them canned, frozen, etc., is an option that favors the possibility of enjoying them throughout the year, in various ways.