Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-26T04:53:32.076Z Has data issue: false hasContentIssue false
  • English
  • Français

The Diet Quality Index-International (DQI-I): is it a useful tool to evaluate the quality of the Mediterranean diet?

Published online by Cambridge University Press:  08 March 2007

Josep A. Tur ,
Dora Romaguera  and
Antoni Pons
Josep A. Tur*
Affiliation:
Laboratory of Physical Activity Sciences, University of the Balearic Islands (UIB) and Research Group on Community Nutrition and Oxidative Stress, Research Institute on Health Sciences (IUNICS), E-07122, Palma de Mallorca, Spain
Dora Romaguera
Affiliation:
Laboratory of Physical Activity Sciences, University of the Balearic Islands (UIB) and Research Group on Community Nutrition and Oxidative Stress, Research Institute on Health Sciences (IUNICS), E-07122, Palma de Mallorca, Spain
Antoni Pons
Affiliation:
Laboratory of Physical Activity Sciences, University of the Balearic Islands (UIB) and Research Group on Community Nutrition and Oxidative Stress, Research Institute on Health Sciences (IUNICS), E-07122, Palma de Mallorca, Spain
*
*Corresponding author: Dr Josep A. Tur, fax +34 971 173184, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The aim of this study was to assess whether the recently developed Diet Quality Index-International (DQI-I) could be used to evaluate diet quality of a Mediterranean population. A cross-sectional nutritional survey was carried out in the Balearic Islands (Spain) between 1999 and 2000. Dietary information (replicated 24 h recall and a food frequency questionnaire), and socio-demographic and lifestyle data were collected from a representative sample of the population (n 1200: 498 males and 702 females) aged 16–65 years (response rate 77·22 %). The DQI-I was developed according to the method defined by Kim et al. (2003), and focused on four major aspects of a high-quality diet (variety, adequacy, moderation and overall balance). The percentage of adherence to the Mediterranean dietary pattern (MDP) was also calculated and correlation analysis was carried out between the DQI-I score and the percentage of adherence to the MDP. The total score of the DQI-I reached 43 % of the possible score, indicating that the Balearic diet was a poor-quality diet. Correlation analysis between the DQI-I scores and adherence to the MDP showed that the DQI-I subcategories protein, iron and calcium adequacy were negatively correlated with the MDP. Furthermore, moderation in empty calorie food consumption and overall balance subcategories were not significantly correlated with the MDP. Due to some methodological factors and cultural biases, the proposed DQI-I scoring system is not useful to evaluate the quality of this Mediterranean-type diet. Further research is needed to develop a new diet quality index adapted to the MDP.

Keywords

Diet qualityDiet Quality Index-International (DQI-I)Mediterranean dietBalearic Islands
Type
Research Article
Information
British Journal of Nutrition , Volume 93 , Issue 3 , March 2005 , pp. 369 - 376
Copyright
Copyright © The Nutrition Society 2005

References

Aranceta, J (2001) Spanish food patterns. Public Health Nutr 4, 1399–1402.Google ScholarPubMed
Aranceta, J &, Serra-Majem, Lon behalf the Working Party for the development of food-based dietary guidelines for the Spanish population (2001) Dietary guidelines for the Spanish population. Public Health Nutr 4, 1403–1408.CrossRefGoogle ScholarPubMed
Bianchini, F & Vainio, H (2003) Wine and resveratrol: mechanisms of cancer prevention? Eur J Cancer Prev 12, 417–425.CrossRefGoogle ScholarPubMed
Briante, R, Febbraio, F & Nucci, R (2003) Antioxidant properties of low molecular weight phenols present in the Mediterranean diet. J Agric Food Chem 51, 6975–6981.CrossRefGoogle ScholarPubMed
Drewnowski, A, Henderson, SA, Shore, AB, Fischler, C, Preziosi, P & Hercberg, S (1996) Diet quality and dietary diversity in France: implications for the French paradox. J Am Diet Assoc 96, 663–669.CrossRefGoogle ScholarPubMed
Feinberg, M, Favier, JC & Ireland-Ripert, J (1995) Répertoire géneral des aliments, París: Tec & Doc Lavoisier.Google Scholar
Gerber, MJ, Scali, JD, Michaud, A, Durand, MD, Astre, CM, Dallongeville, J & Romon, MM (2000) Profiles of a healthful diet and its relationship to biomarkers in a population sample from Mediterranean southern France. Am J Diet Assoc 100, 1164–1171.CrossRefGoogle Scholar
Goldfinger, TM (2003) Beyond the French paradox: the impact of moderate beverage alcohol and wine consumption in the prevention of cardiovascular disease. Cardiol Clin 2, 449–457.CrossRefGoogle Scholar
Haines, PS, Siega-Riz, AM & Popkin, BM (1999) The Diet Quality Index Revised: a measurement instrument for populations. J Am Diet Assoc 99, 697–704.CrossRefGoogle ScholarPubMed
Hu, FB (2003) The Mediterranean diet and mortality – olive oil and beyond. N Engl J Med 348, 2595–2596.CrossRefGoogle ScholarPubMed
Instituto Nacional de Estadística (2003) Censo de población y residencia 2001 (The population and residence census 2001). Madrid: INE.Google Scholar
Kant, AK (1996) Indexes of overall diet quality: a review. J Am Diet Assoc 96, 785–791.CrossRefGoogle ScholarPubMed
Kim, S, Haines, PS, Siega-Riz, AM & Popkin, BM (2003) The Diet Quality Index-International (DQI-I) provides an effective tool for cross-national comparison of diet quality as illustrated by China and the United States. J Nutr 133, 3476–3484.CrossRefGoogle ScholarPubMed
López-Velez, M, Martinez-Martinez, F & Del Valle-Ribes, C (2003) The study of phenolic compounds as natural antioxidants in wine. Crit Rev Food Sci Nutr 43, 233–244.CrossRefGoogle Scholar
Marshall, TA, Stumbo, PJ, Warren, JJ & Xie, XJ (2001) Inadequate nutrient intakes are common and are associated with low diet variety in rural, community-dwelling elderly. J Nutr 131, 2192–2196.CrossRefGoogle ScholarPubMed
Mataix, J, Mañas, M, Llopis, J, Martínez, de, Victoria, E, Juan, J & Borregón, A (2004) Tablas de composición de alimentos españoles (Spanish food composition tables) 4th ed. Granada: INTA-Universidad de Granada.Google Scholar
Moreiras, O, Carbajal, A, Cabrera, L & Cuadrado, C (2003) Tablas de composición de alimentos (Food composition tables) 7th ed. Madrid: Pirámide.Google Scholar
Moreno, LA, Sarría, A & Popkin, BM (2002) The nutrition transition in Spain: a European Mediterranean country. Eur J Clin Nutr 56, 992–1003.CrossRefGoogle Scholar
Owen, RW, Giacosa, A, Hull, WE, Haubner, R, Wurtele, G, Spiegelhalder, B & Bartsch, H (2000) Olive-oil consumption and health: the possible role of antioxidants. Lancet Oncol 1, 107–112.CrossRefGoogle ScholarPubMed
Popkin, BM, Zizza, C & Siega-Riz, AM (2003) Who is leading the change? U.S. dietary quality comparison between 1965–1996. Am J Prev Med 25, 1–8.CrossRefGoogle Scholar
Pulido, R, Hernandez-Garcia, M & Saura-Calixto, F (2003) Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. Eur J Clin Nutr 57, 1275–1278.CrossRefGoogle Scholar
Ripoll, L (1992) Cocina de las Islas Baleares (The Balearic Islands Cookery) 5th ed. Palma de Mallorca: L. Ripoll.Google Scholar
Sánchez-Villegas, A, Martínez, JA, De Irala, J & Martínez-González, MA (2002) Determinants of the adherent to an ‘a priori’ defined Mediterranean dietary pattern. Eur J Nutr 41, 249–257.CrossRefGoogle Scholar
Serra-Majem, L (2000) Nutritional Survey of Canary Islands (1997–1998)Las Palmas de Gran Canaria: Servicio Canario de Salud.Google ScholarPubMed
Serra-Majem, L (2001) Más beneficios de la dieta mediterránea (More benefits from Mediterranean Diet?). Nutrición y Obesidad 4, 43–46.Google Scholar
Serra-Majem, L & Aranceta, J (2001) Nutritional objectives for the Spanish population. Consensus from the Spanish Society of Community Nutrition. Public Health Nutr 4, 1409–1413.CrossRefGoogle ScholarPubMed
Serra-Majem, L, Ferro-Luzzi, A, Bellizzi, M & Salleras, L (1997) Nutrition policies in Mediterranean Europe. Nutr Rev 55, 342–357.Google ScholarPubMed
Serra-Majem, L, Ngo, de, la, Cruz, J, Ribas & L Tur, JA (2003) Olive oil and the Mediterranean diet: beyond the rhetoric. Eur J Clin Nutr 57 Suppl. 1S2–S7.CrossRefGoogle ScholarPubMed
Serra-Majem, L & Ribas, L (1996) Nutritional Survey of Catalonia (1992–1993)Barcelona: Generalitat de Catalunya, Departament de Sanitat i Seguretat Social.Google ScholarPubMed
Serra-Majem, L, Ribas, L, Lloveras, G & Salleras, L (1993) Changing patterns of fat consumption in Spain. Eur J Clin Nutr 47 Suppl. 1S13–S20.Google ScholarPubMed
Tangney, CC, Evans, DA, Bienias, JL & Morris, MC (2001) Healthy eating index of black and white older adults. Nutr Res 21, 1411–1423.CrossRefGoogle Scholar
Trichopoulos, D (2002) In defence of the Mediterranean diet. Eur J Clin Nutr 56, 928–929.CrossRefGoogle ScholarPubMed
Trichopoulou, A (2001) Mediterranean diet: the past and the present. Nutr Metab Cardiovasc Dis 11, Suppl. 4S1–S4.Google ScholarPubMed
Trichopoulou, A, Costacou, T, Bamia, C & Trichopoulos, D (2003) Adherence to a Mediterranean diet and survival in a Greek population. N Engl J Med 348, 2595–2596.CrossRefGoogle Scholar
Trichopoulou, A & Vasilopoulou, E (2000) Mediterranean diet and longevity. Br Nutr 84 Suppl. 2S205–S209.CrossRefGoogle Scholar
Tur, JA, Lladó, M, Albertí, RC & Pons, A (2004a) Changes on nutrient and food intakes in Mallorca throughout the XXth century. Rev Esp Nutr Comunitaria 10, 6–16 (in Spanish).Google Scholar
Tur, JA, Romaguera, D & Pons, A (2004b) Adherence to the Mediterranean dietary pattern among the Balearic Islands population. Br J Nutr 92, 341–346.CrossRefGoogle Scholar
Tur, JA, Romaguera, D & Pons, A (2004c) Food consumption patterns in a Mediterranean region: is the Mediterranean diet still present? Ann Nutr Metab 48, 193–201.CrossRefGoogle Scholar
Tur, JA, Serra-Majem, L, Romaguera, D & Pons, A (2004d) Does the diet of the Balearic population, a Mediterranean type diet, still provide adequate antioxidant nutrient intakes? Eur J Nutr 2004, Jul 7 (Epub ahead of print).Google Scholar
Visioli, F & Galli, C (2001) The role of antioxidants in the Mediterranean diet. Lipids 36 Suppl. S49–S52.CrossRefGoogle ScholarPubMed
Weinstein, SJ, Vogt, TM & Gerrior, SA (2004) Healthy Eating Index scores are associated with blood nutrient concentrations in the Third National Health and Nutrition Examination Survey. Am J Diet Assoc 104, 576–584.CrossRefGoogle ScholarPubMed