Food consumption in spain (ii)

In recent years, the very sedentary lifestyle and consumption patterns not adequate to the energy expenditure of each individual, continue to cause the increase of diseases associated with overweight and obesity, health disorders that are combated and prevented, increasing our rates of physical activity and properly selecting the quantities and qualities of the foods we use in our diet.

Let's know through the "report of food consumption in Spain 2019" of the Ministry of Agriculture, Fisheries and Food", the main trends in the selection of some foods for the home, in the years leading up to 2020, to evaluate in a general way, the impact they cause in the quality of the diet, especially in the aspect related to its quality to prevent and combat diseases.

Milk and dairy products

Milk and its derivatives reached a per capita consumption during 2019 of 108.18 liters, milk consumption is stable during the last ten years. The most demanded dairy product is liquid milk, of which about 69.27 liters per capita are consumed annually.

In the following table, we show the average household consumption levels of some dairy products during 2019.

Assessment of current consumption of milk and dairy products: Milk is a very complete food due to its diversified composition that includes fatty acids, mostly saturated, proteins and carbohydrates. It is rich in vitamins, especially vitamins a, b, d3 and vitamin e, and is also the main source of calcium.

It is recommended to eat dairy products, preferably with low fat content, between two and four moderate servings a day. For example: yogurt, cottage cheese and skim milk. The latter is one of the foods that provides less energy, with a higher concentration of nutrients, highly recommended for people who need to diet to lose weight.Other dairy products such as cheese, milkshakes, ice cream, cakes, dairy desserts, cream and butter are recommended to be consumed occasionally.

Meats

During 2019, per capita meat consumption in Spain was 45.2 kilograms per year, which represented a decrease in consumption compared to 2018 of 1.3%. Since 2012, there has been a trend towards a slight reduction in consumption.

During 2019, a quarter of the total meat consumed in households, was processed meat. Its consumption is recommended on an occasional basis, as it contains additional levels of salts, fats and other additives.

In general, some habits regarding meat consumption should be modified. It is recommended that only three to four moderate servings per week of fresh or frozen meats be included in diets.

Oils

In 2019, 11.64 liters per capita of oils were consumed in Spanish households. Over the last ten years, the volumes of oil purchases are generally decreasing, with 2017 being the lowest year.

Assessment of the current consumption of oils: In general, vegetable oils provide unsaturated fatty acids, essential for the organism, as they participate in countless biochemical reactions at the cellular level and in other mechanisms, such as hormone production, vitamin promotion and the gestation and energetic maintenance of cells. Oils should be included in more than three daily servings in the diet.

Fish

In 2019, the per capita consumption of fish was 22.53 kilograms, lower than in 2018 by 2.7%. Consumption in the last 10 years has decreased in the order of 15 %.

Assessment of current fish consumption: fish in general are very nutritious foods, all varieties are rich in protein, provide lower levels of fat than meat; they contain vitamin a, d and b12, minerals such as iodine, phosphorus, zinc and selenium, elements that prevent circulatory disorders. When consumed canned, they provide the calcium contained in the bones.

It would be advisable to increase the current consumption of fish, planning it in the weekly diet in four portions, alternating it with meat.

Eggs

During 2019 the per capita consumption of eggs in units was 132.95 eggs per year. Egg consumption has remained stable over the last few years, a behavior that is generally positive in the evaluation of diet quality.

Assessment of current egg consumption: Eggs are a food rich in protein, they also contain vitamins d, e, b12, retinol, riboflavin; minerals such as iron and iodine. They have 12% of highly saturated fat, mainly in the yolk, with one of the highest rates of cholesterol. In general, the current consumption of eggs in Spain is considered positive for the diet.

Beverages

Within this category the following types of beverages are included: beverages derived from wine, wines, beer, ciders, bottled water, sodas and soft drinks, spirits, juices and nectars. During 2019, 136.40 liters of beverages were consumed per capita per year.

Overall in the list of beverages, very high figures are seen in sodas and soft drinks, their frequent consumption increases the risks of obesity, type 2 diabetes, gastritis and osteoporosis. Although they increase energy and water levels in the body, they are so harmful that their consumption is recommended only occasionally.

With regard to the consumption figures for alcoholic beverages in households, we consider that they do not make an appreciable nutritional contribution to the diet, so their use is not considered advisable due to the potential risk they pose to health.

Nuts and dried fruits

In Spain, per capita consumption during 2019 was 3.19 kilograms per year. During the last 10 years, the consumption of nuts and dried fruits has been increasing.

Nuts contain mainly fiber, proteins and their main component is fat, however they do not contain cholesterol. They are a concentrated source of energy, they also contain magnesium, and some vitamins such as b6 and e.

The trend towards the increase of nuts and dried fruits in our diet during the last few years is considered to be very positive.

Sugar

In Spain, the per capita consumption during 2019 was 3.10 kilograms per year. Consumption has been decreasing in recent years. Table sugar is used in the home to sweeten milk, coffee, tea or in confectionery.

Sugar provides energy without nutrients; its function is to increase the acceptability of meals, so it often favors the consumption of foods that provide nutrients, such as milk, custard, and puddings, which can be a benefit for population groups with poor appetite, such as the sick and the elderly, among others.

In general, the decreasing trend in sugar consumption in Spain is seen as a positive feature, since it reduces the consumption of empty energy and the risk of overweight and obesity.

Common salt

During 2019 the per capita consumption of salt in households in Spain was 1.11 kilograms per year.

Salt provides food with one of the basic flavors, salty. Its consumption generates appetite and stimulates its intake. It is used in cooking as a condiment and as a preservative in meat and fish salting, as well as in the preparation of pickles. In many countries iodine is added to prevent goiter or fluoride to prevent tooth decay.

It is recommended to add little salt to food, as its excessive use is associated with cardiovascular diseases.

Its consumption has been decreasing in recent years, a behavior that is positive when evaluating the quality of the diet.