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Yoghurt in the Spanish diet: nutritional implications and socio-cultural aspects of its consumption

Published online by Cambridge University Press:  02 January 2007

Francesca Capdevila ,
Carles Martí-Henneberg ,
Ricardo Closa ,
Joaquín Escribano Subías  and
Joan Fernández-Ballart
Francesca Capdevila*
Affiliation:
Pediatrics Unit, Research Group on Food, Nutrition, Growth and Mental Health, Faculty of Medicine, University Rovira i Virgili, C/ Sant Llorenç 21, 43201 Reus, Spain.
Carles Martí-Henneberg
Affiliation:
Pediatrics Unit, Research Group on Food, Nutrition, Growth and Mental Health, Faculty of Medicine, University Rovira i Virgili, C/ Sant Llorenç 21, 43201 Reus, Spain.
Ricardo Closa
Affiliation:
Pediatrics Unit, Research Group on Food, Nutrition, Growth and Mental Health, Faculty of Medicine, University Rovira i Virgili, C/ Sant Llorenç 21, 43201 Reus, Spain.
Joaquín Escribano Subías
Affiliation:
Pediatrics Unit, Research Group on Food, Nutrition, Growth and Mental Health, Faculty of Medicine, University Rovira i Virgili, C/ Sant Llorenç 21, 43201 Reus, Spain.
Joan Fernández-Ballart
Affiliation:
2Preventive Medicine Unit, Research Group on Food, Nutrition, Growth and Mental Health, Faculty of Medicine, University Rovira i Virgili, Reus, Spain.
*
*Corresponding author: Email [email protected]
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Abstract

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Objectives:

This study aims to analyse the differences, with regard to socio-cultural characteristics and dietary habits, between low and high consumers of yoghurt and other fermented dairy product desserts, and the nutritional significance of these differences.

Methods:

We analysed the diet of a healthy population (4–65 years), using the 24-hour recall method, on three non-consecutive days. The participants were grouped by age and sex and were also divided into tertiles on the basis of yoghurt consumption. We compared energy and nutrient intakes, educational level and socio-economic status in the low consumption (LC) group and the high consumption (HC) group.

Results:

In general there were no significant differences in energy intake or nutritional profile between LC and HC groups. The only significant difference was in the percentage of energy provided by lipids, which was significantly lower in HC women, possibly due to the high number of women in this group who consumed low-fat yoghurt. There were significant differences in the distribution of HC and LC subjects according to the three educational levels (P < 0.05) but n according to socio-economic status.

Conclusion:

The fact of being a high consumer of fermented dairy products took place in the framework of other dietary changes that compensated for this high consumption, resulting in the absence of significant differences in energy intake and nutritional profile between HC and LC subjects. The only exception was found in women who consumed low-fat dairy products. There was a relationship between high consumption of fermented dairy products and educational level.

Keywords

YoghurtNutritional profileEducational level
Type
Research Article
Information
Public Health Nutrition , Volume 6 , Issue 4 , June 2003 , pp. 333 - 340
Copyright
Copyright © CABI Publishing 2003

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