Adequacy of usual macronutrient intake and macronutrient distribution in children and adolescents in Spain: A National Dietary Survey on the Child and Adolescent Population, ENALIA 2013-2014.

OBJECTIVES: To describe the nutritional profile and assess the National Dietary Survey on the Child and Adolescent Population project in Spain (ENALIA) regarding usual total energy and macronutrient intake. METHODS: A cross-sectional nationally representative sample of 1862 children and adolescents (age 6 months to 17) was surveyed between 2013 and 2014 following European methodology recommendations. Dietary information was collected using two methods, dietary records (for children from age 6 months to 9 years) and 24-h dietary recall (participants age 10 and older). Usual intake was estimated by correcting for within-person intake variance using the Iowa State University (ISU) method. A probability analysis was used to assess compliance with dietary reference intakes in the target population. RESULTS: Protein consumption in the age 1-3 group as a percentage of total energy exceeded the upper limit of the Acceptable Macronutrient Distribution Range (AMDR) by 4.7% for boys and 12.1% for girls. 42.9% of girls age 4-8 were under the lower limit of the AMDR for carbohydrates. 43.4% of boys and 46.9% of girls between 4 and 17 exceeded the AMDR in total fat intake, saturated fatty acids (SFAs) accounting for 12.3% of total energy. CONCLUSIONS: The results suggest that Spanish children and adolescents could improve macronutrient distribution by reducing fat and increasing carbohydrate intake across all age groups, and decreasing protein intake, especially in young children.

Salt content in bread in Spain, 2014 / Cantidad de sal en el pan en España, 2014

Introduction: excess salt intake is associated to the risk of cardiovascular diseases. Bread is one of the foods that contributes the most salt to the diet in Spain. It is important to monitor the salt content of bread. Objective: to quantify the amount of salt in bread in Spain in 2014, and to compare it to the amount of salt in 2008.Methods: this cross-sectional study was conducted in Spain in 2014, and 1,137 loaves of bread (three types: barra, a Spanish style, similar in shape to a baguette; baguettes and whole meal) were purchased at bakeries with and without on-site workrooms and at supermarkets in all of Spain’s autonomous communities. Salt content (g/100 g bread) was estimated by determining total sodium. In one subsample, mean salt content was estimated by determining chlorides; it was compared to previous data of 2008 salt content (chloride determination).Results: the mean salt content was 2.08 g/100 g (SD: 0.32) with a minimum value of 0.30 and a maximum of 3.33. The mean salt content was similar in barraand baguette-type breads (2.09 g/100 g) and somewhat lower in wholemeal. The mean salt was 2.07 g/100 g in breads made with fresh dough and 2.12 g/100 g in breads made with frozen dough. The mean salt content (chlorides) was 1.64 g/100 g (SD: 0.42) in 2014 and 1.63 g/100 g (SD: 0.37) in 2008. This was not a significant difference (p = 0.428).Conclusions: the amount of salt in common bread in Spain remains stable from 2008

Introducción: el consumo excesivo de sal está relacionado con un mayor riesgo de enfermedades cardiovasculares. El pan es uno de los mayores contribuyentes a la ingesta de sal en España y es importante evaluar su contenido en sal. Objetivo: cuantificar la cantidad de sal en el pan en España en 2014 y compararla con la cantidad de sal que contenía en 2008. Métodos: este es un estudio transversal realizado en 2014. Se adquirieron 1.137 piezas de pan (barra o similar, baguette y pan integral) en panaderías con y sin obrador y en supermercados de todas las comunidades autónomas de España. El contenido de sal (g/100g de pan) se analizó mediante la determinación de sodio total. En una submuestra se estimó el contenido de sal mediante determinación de cloruros y se comparó con el contenido de sal con datos previos de 2008 (cloruros). Resultados: el contenido medio de sal fue 2,08 g/100 g (DE: 0,32), con un mínimo de 0,30 y un máximo de 3,33. El contenido medio de sal fue similar en barras y baguettes (2,09) y más bajo en pan integral. La media de sal fue de 2,07 g/100 g en pan elaborado con masa fresca y 2,12 g/100 g en pan de masa congelada. El contenido medio de sal medido mediante cloruros fue 1,64 g/100 g (DE: 0,42). La media de sal en resultados previos de 2008 era 1,63 g/100 g (DE: 0,37). La diferencia no fue significativa (p = 0,428). Conclusiones: la cantidad de sal en España permanece estable en los diferentes tipos de pan desde 2008

The ALADINO study: a national study of prevalence of overweight and obesity in Spanish children in 2011.

The aim of the study was to determine the prevalence of overweight and obesity in children in Spain using different sets of cut-off criteria, through a community-based cross-sectional study. The study was conducted in a representative sample of Spanish children between 6 and 9 years, recruited in Spanish schools, between October 2010 and May 2011. 7,569 boys and girls were selected. All were weighed and measured, and their parents were asked about their socioeconomic background, food habits and physical activity. The BMI of each was calculated, and the prevalence of overweight and obesity was determined by age and sex using Spanish reference tables (SPART), IOTF reference values, and WHO growth standards. The prevalence of overweight in boys ranged from 14.1% to 26.7%, and in girls from 13.8% to 25.7%, depending on the cut-off criteria. The prevalence of obesity in boys ranged from 11.0% to 20.9%, and in girls from 11.2% to 15.5%. The prevalence of obesity was the highest among those same children when using the SPART or WHO criteria. Overweight and obesity remain widespreading among Spanish children; a consensus on the definition of overweight and obesity cut-off criteria is necessary.