The mediterranean diet in spain

The Mediterranean diet in Spain continues to be linked to a defined dietary pattern, characterized above all by the variety of tasty and fresh dishes, in which predominate:

• The abundant consumption of fruits.

• Healthy fats from olive oil.

• Moderate consumption of wine, especially at meals.

However, although the average diet in Spain continues to be generally satisfactory, changes are taking place, mainly due to economic development, food availability, urbanization and globalization, which are modifying the characteristics of the Mediterranean diet.

The differences between the dietary patterns between the countries of northern and southern Europe, very marked in the 50s of the last century, are being reduced, the northern countries are modifying their patterns to make them more similar to those of the Mediterranean, in order to consume healthier foods; while, in the Mediterranean countries, they have also received foreign influences, which in most cases, reduce the virtues of their traditional diet.

Possible causes of changes in the Mediterranean diet in Spain

The progressive abandonment of family farming and the incorporation of women into the labor market reduce the time available for planning, purchasing and preparing a diet characterized by the variety of dishes made from fresh foods.

Transformations in the composition of families modified traditional eating habits and reduced the transmission of a rich culinary culture, favoring the incorporation of foods and customs from other regions.

The advertising of leisure, as the main ingredient of quality of life, increased fast food, at home or in restaurants, in order to allocate more time to television or other distractions.

The beauty canons that exalt slim figures, incite excessive concern for weight loss, causing the rise of diets that reduce or eliminate cereals, legumes and oils, and replace them with hyper-protein foods, in order to transform the image, in the short term.

The expansion of cities, generating better paid jobs, attracted many people from all over the world, who found economic benefits, spreading the idea, especially among the youth, of rejection of the rural, traditional, natural and healthy.

Factors that contribute to the maintenance of some characteristics of the Mediterranean diet in Spain

The deep historical and cultural roots of the Mediterranean diet, its wide geographical distribution, its abundant number of ingredients and ways of preparing them, allow it to be transformed and adapted, always maintaining its characteristic elements, even in adverse conditions.

The proven health benefits, reducing the risks of chronic diseases such as cardiovascular diseases, obesity, bronchial asthma, diabetes, and neuro-degenerative pathologies such as Alzheimer's, Parkinson's, and depression.

The optimal nutritional values, coming from the use of a very abundant and varied base of vegetable origin, characterized by a low energy density, a low glycemic index, adequate protein indexes of vegetable and animal origin and the reduced use of saturated and trans fats.

The adequate dissemination of its values at a global level and the recognition of different prestigious organizations worldwide that recognize the values of the Mediterranean diet as a model to follow in order to achieve a higher quality of life and life expectancy.

Main transformations in the Mediterranean diet since it was made known to the world at the end of the 50's of the last century until today.

Transformations with mostly unfavorable aspects:

• Average cereal intakes were reduced: cereals are mostly composed of complex carbohydrates, they are associated with reduced diabetes and some types of cancer. It is recommended that they provide more than 55% of the energy needed by the body daily. Wheat, rice and corn are included in this group.

• The consumption of legumes was reduced: legumes are sources of good quality proteins, complex carbohydrates and considerable amounts of fiber. They are rich in minerals such as calcium, potassium, magnesium, iron and zinc. They contain vitamins such as b1, b2 and folic acid.

• Olive oil consumption was reduced and saturated fat consumption increased: with the increase in meat and milk consumption, saturated fat intake increased, which, combined with the reduction in olive oil consumption, harms the quality of the diet.

• The consumption of vegetables was reduced: vegetables are low in energy and high in fiber, vitamins and minerals.

• Increased meat consumption: high meat consumption can increase the values of saturated fats contained in meat, constituting a health risk. Meat protein is absorbed in greater proportion than those of vegetable origin, although if foods of varied vegetable origin are consumed, where they are adequately complemented, proteins of the highest quality can be obtained.