Food variety, dietary diversity, and food characteristics among convenience samples of Guatemalan women

Abstract

Soto-Méndez MJ, Campos R, Hernández L, Orozco M, Vossenaar M, Solomons NW. Food variety, dietary diversity, and food characteristics among convenience samples of Guatemalan women. Salud Publica Mex 2011;53:288-298. AbstractObjective. To compare variety and diversity patterns and dietary characteristics in Guatemalan women. Material and Methods. Two non-consecutive 24-h recalls were conducted in convenience samples of 20 rural Mayan women and 20 urban students. Diversity scores were computed using three food-group systems. Variety and diversity scores and dietary origin and characteristics were compared between settings using independent t-test or Mann-Whitney-U-test. Results. Dietary variety and diversity were generally greater in the urban sample when compared to the rural sample, depending on the number of days and food-group system used for evaluation. The diet was predominantly plant-based and composed of non-fortified food items in both areas. The rural diet was predominantly composed of traditional, non-processed foods. The urban diet was mostly based on non-traditional and processed items. Conclusion. Considerations of intervention strategies for dietary improvement and health protection for the Guatemalan countryside should still rely on promotion and preservation of traditional food selection. Soto-Méndez MJ, Campos R, Hernández L, Orozco M, Vossenaar M, Solomons NW. La variedad, diversidad y características de la dieta en muestras de conveniencia de mujeres guatemaltecas. Salud Publica Mex 2011;53:288-298. 289 salud pública de méxico / vol. 53, no. 4, julio-agosto de 2011 Food variety and diversity in Guatemalan women Artículo originAl * Doak C M, Hamelinck V, Vossenaar M, Panday B, Soto-Méndez MJ, Campos-Ponce M. Evaluating food menus from day care centers in Guatemala City: Descriptive and analytical approaches. Nutrition 2011 (in press).

Dietary patterns and cardio-metabolic risk in a population of Guatemalan young adults

“…Despite documented changes to the food environment in Guatemala, such as doubling of the number of supermarkets from 1990 to 2008 [ 4 ] and increased imports of processed foods [ 5 ], the extent to which Guatemalans have adopted modern diets is unclear. To date, little has been published about individual diets in Guatemala [ 6 – 9 ].…”

Dietary and socioeconomic risk factors for fumonisin exposure among women of reproductive age in 18 municipalities in Guatemala from 2013 to 2014

“…Guatemalans whose diet is limited to maize-based foods are typically rural residents with a low socioeconomic level and less formal education [12]. Many Guatemalans have a diet low in variation, with maize as the primary source of calories [2,11,13]. For example, the diet of urban young Guatemalan adults, as described from a cohort study conducted in the Department of El Progreso, consists largely of maize tortillas, beans, sugar added to coffee, and highly processed foods like pizza and hamburgers in larger cities [14].…”

“…Given their diets and the agroecological conditions in Guatemala, Guatemalans are at risk of chronic exposure to fumonisins [1,3,13]. High levels of fumonisins have been found in maize grown at lower elevations where environmental conditions are conducive to both cultivation of maize, growth of fungi, and subsequent production of fumonisins [10,11,13,[15][16][17].…”

“…Given their diets and the agroecological conditions in Guatemala, Guatemalans are at risk of chronic exposure to fumonisins [1,3,13]. High levels of fumonisins have been found in maize grown at lower elevations where environmental conditions are conducive to both cultivation of maize, growth of fungi, and subsequent production of fumonisins [10,11,13,[15][16][17]. One study estimated FB 1 intake in Guatemalan women (based on the levels of fumonisins found in the maize purchased from local markets) to be between 0.20-23 μg/ kg of body weight (bw) per day.…”

Factores de riesgo en la seguridad alimentaria de hogares campesinos del Distrito de Coixtlahuaca, Oaxaca

“…Social movements and rural culture ricos en energía que los alimentos modernos, en este sentido, se plantea que la comida tradicional debe prevalecer y evitar que las familias transiten hacia el consumo de productos industrializados y de rápida preparación, los cuales, en el largo plazo generan efectos negativos en la salud (Soto et al, 2011;Gaona et al, 2018).…”