Fiber Patterns in Young Adults Living in Different Environments (USA, Spain, and Tunisia). Anthropometric and Lifestyle Characteristics
| Autor: | María José García-Meseguer, Amalia Delicado-Soria, Ramón Serrano-Urrea |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Gerontology Dietary Fiber Male Recommended Dietary Allowances Body Mass Index Vegetables Medicine Fiber Young adult Meals Nutrition and Dietetics Anthropometry Fabaceae Dietary Reference Intake Female dietary pattern lcsh:Nutrition. Foods and food supply fiber Adult young adults Tunisia Adolescent Food consumption Nutritional Status lcsh:TX341-641 socioeconomic factors diet Article 03 medical and health sciences Young Adult Environmental health Food Quality Humans Exercise Life Style 030109 nutrition & dietetics business.industry Mean age United States Diet Cross-Sectional Studies Nutrition Assessment Spain Fruit Dietary fiber business Edible Grain Food environment Food Science |
| Zdroj: | Nutrients Nutrients, Vol 9, Iss 9, p 1030 (2017) Nutrients; Volume 9; Issue 9; Pages: 1030 |
| ISSN: | 2072-6643 |
| Popis: | Benefits of dietary fiber go beyond its effect on chronic diseases associated with development. Consequently, the pattern of fiber intake has been considered an indicator for diet quality. Young adults are especially vulnerable to a food environment that drives an increase in chronic diseases linked to economic development. The aim of this work was to characterize patterns of fiber intake among university students. A cross-sectional study was conducted on a sample of 730 students enrolled at the University of Castilla-La Mancha (Spain), the University of Carthage (Tunisia), and Florida International University (USA). Mean age was 21.2. Food consumption was self-reported in two 24-h recalls. Mean dietary fiber intake was 17.8 g, not reaching the adequate intake. Contrary to expectations, American participants were the highest consumers (p < 0.001), and also exhibited the highest BMI. Cereals, legumes, vegetables and fruit were the main food sources of fiber. Fiber from appetizers, prepared and precooked meals, sauces, spices and condiments accounted for 16.7% in American participants, 7.4% in Spanish participants and 2.6% in Tunisian participants. Total fiber intake increased with energy intake but did not depend on smoking habits and physical activity in any country. It is essential to improve consumers’ interpretation of guidelines on fiber intake. |
| Databáze: | OpenAIRE |
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