The Mediterranean diet in Spain.

The purpose of this paper is to assess the food habits of the Spanish population and the composition of the fat consumed. The national food survey data have been used. This survey was carried out during one week in a representative sample of households by means of recorded weighing or the household measures method. The main characteristics of the diet is tha considerable amounts of vegetables (393 g), fruits (283 g), milk and dairy products (383 g) and fish (72 g) are consumed. The total fat intake amounts to 131-g 73 g from vegetable, and 56 g from animal origin, 2 g from fish. The composition of the lipid intake was 36 g of SFA, 61 g of MUFA and 21 g of PUFA with a contribution to energy consumption of 11%, 19% and 7% respectively. The latter is highly influenced by the olive oil consumed in Spain. Although food habits and the quality of the lipids are satisfactory, trends during the last 15 years show an increased consumption of energy from fat (from 30% to 40%). A nutrition policity based on nutrition information to keep traditional Spanish food patterns would be perhaps in the best interests of this country.