Contribución de los alimentos a la ingesta total de energía en la dieta de los mexicanos mayores de cinco años

Abstract

Objetivo. Identificar la contribución a la ingesta de energía (CIE) de alimentos consumidos en mayores de cinco años y por características sociodemográficas, en la población mexi­cana. Material y métodos. Se analizó información del recordatorio de 24 horas de 7 983 sujetos ≥5 años incluidos en la Encuesta Nacional de Salud y Nutrición 2012 (Ensanut 2012). Se estimó la CIE de 50 alimentos clasificados en ocho grupos de alimentos en el ámbito nacional, estratificando por edad, área de residencia, región y nivel socioeconómico. Resultados. Siete alimentos contribuyeron con 50% de la ingesta energética total: tortilla y productos de maíz (20.6%), pan dulce (6.6%), aceites vegetales (4.9%), pan blanco y derivados de trigo (4.9%), bebidas azucaradas carbonatadas (4.6%), carnes rojas (4.0%) y leche entera (4.0%). Otros alimentos, cuyo consumo es recomendable aumentar por sus efectos positivos en salud, mostraron contribuciones menores a 1.0%, con excepción del frijol (3.3%). Se observó gran heterogeneidad en el consumo entre subgrupos de población. Conclusión. La identificación de los alimentos individuales y su CIE, tanto en grupos de alimentos cuyo consumo se recomienda aumentar, como en aquéllos que se recomienda reducir, puede ser de utilidad para el diseño de acciones regulatorias y estrategias educativas dirigidas a disminuir la carga de enfermedad relacionada con la dieta.

Dietary Sodium and Potassium Intake: Data from the Mexican National Health and Nutrition Survey 2016

“…However, this is not sufficient to comply with the WHO recommendations. Potassium consumption is higher than in other countries, probably because consumption of non-basic foods (14%) in the adult diet is lower than that of minors [42].…”

“…The consumption of both nutrients may be due in a large extent to modified nutritional behavior [39][40][41]. Most countries have experienced a change in their traditional diets, shifting towards a western diet, which is characterized by increased consumption of processed foods [42] and decreased consumption of fruits and vegetables [43]. If this nutrient consumption is maintained, it will continue to contribute to the main cause of mortality in Mexico and the years of life lost, also worsening years of life lost due to disability [44].…”

“…On the other hand, Cuadrado et al, showed that the main food sources that contributed Na to the diet in Spanish children between 7 and 11 years old were meats and meat products, cereals, grains and legumes, as well as pre-cooked and ready-to-eat meals [48]. This may also be due to the fact that non-basic foods that are high in fat and sugar, animal products, and milk and dairy derivatives were found to contribute 22% to total dietary energy in schoolchildren [42].…”

“…This may be because this population group is the one that consumes the least fruits and vegetables compared to adults and those under 12 years of age. In addition, adolescents have been identified to have a Western diet pattern, which is characterized by high processed food and salt intake [42].…”

Dietary Sodium and Potassium Intake: Data from the Mexican National Health and Nutrition Survey 2016

“…The intake of both nutrients may be due, in a large extent, to modified nutritional behavior [40][41][42]. Most countries have experienced a change in their traditional diets, shifting towards a western diet, which is characterized by increased intake of processed foods [43] and decreased intake of fruits and vegetables [44]. If this nutrient intake is maintained, it will continue to contribute to the main cause of mortality in Mexico and the years of life lost, also worsening years of life lost due to disability [45].…”