Food made us human: Recent genetic variability and its relevance to the current distribution of macronutrients

Palma-Morales, Marta; Cachorro, Ana Mateos; Rodrı́guez, Jesús; Casuso, Rafael A.; Huertas, Jesús R.

doi:10.1016/j.nut.2022.111702

Cited by 2 publications

(2 citation statements)

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“…Milk provides high-value nutrients and has been a basic food since humans developed mechanisms for the persistence of lactase [ 24 ], mainly for children. According to the nutritional indices, milk is a high-quality food without added sugars; hence, we have considered it a reference nourishment for the child population with described health benefits [ 22 ].…”

Section: Discussionmentioning

confidence: 99%

“…To classify foods, the NDIS was used, considering milk as the reference quality food [ 23 , 24 ], with a calculated NDIS of 3. Accordingly, foods with an NDIS close to that of milk (NDIS > 2.5) were considered to have high nutritional density, foods with an NDIS between 1.5 and 2.5 were considered to have medium nutritional density, and foods with an NDIS less than 1.5 were considered to have low nutritional density.…”

Section: Methodsmentioning

confidence: 99%

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Added Sugar Consumption in Spanish Children (7–12 y) and Nutrient Density of Foods Contributing to Such Consumption: An Observational Study

2023

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Background: Diets rich in free sugars are associated with an increased risk of obesity. The aim of the present study is to estimate the intake of added sugars in the population of Spanish children and analyze the quality of the foods that contribute to this intake. Methods: An observational study was conducted to collect self-reported information on weekly food consumption in 1775 Spanish children (7–12 years). Nutrient contents were obtained from different databases. Two nutritional density indices were constructed taking into account all nutrients provided and compared with two previously described indices. Results: The average consumption of added sugars in Spanish children was 55.7 ± 1.0 g/day. The products that most contributed to added sugar intake were biscuits (13.3%), cocoa powder (11.1%), sweetened yogurts (9.9%), and dairy desserts (8.6%). Among these, dairy products had considerable nutritional value. Parents’ perception of nutritional value was not aligned with the actual nutritional value. Conclusion: The consumption of added sugars was higher than recommended. Public awareness efforts should focus on: (1) the reduction of consumption of low-nutritional quality products containing high amounts of added sugars; (2) the industrial reformulation of most consumed products to reduce sugar content and increase valuable nutrients; and (3) nutritional education.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%