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Advisor(s)
Abstract(s)
O azeite muito apreciado pelos consumidores pelas suas propriedades nutricionais e pelos seus aromas e
sabores, é um dos pilares da Dieta Mediterrânica (DM). Este padrão alimentar, característico dos países mediterrânicos,
é considerado um dos padrões alimentares mais saudáveis que existem. Muitos dos seus benefícios estão associados
ao consumo de alimentos com propriedades benéficas para a saúde, como é o caso do azeite. Objetivo: Avaliar
a adesão ao padrão alimentar mediterrânico e o consumo de azeite, numa amostra de estudantes e investigadores
portugueses e de origem lusófona. Material e Métodos: De forma a avaliar a adesão à Dieta Mediterrânica foi utilizado
o questionário MEDAS (Mediterranean Diet Adherence Screener) previamente traduzido e validado para a população
portuguesa, que inclui 14 questões relacionadas com a frequência do consumo de alimentos típicos e não típicos do
padrão alimentar mediterrânico, incluindo azeite. Este estudo teve como principal foco estudantes e investigadores
portugueses e estrangeiros. Resultados: Observou-se que 94,4% dos estudantes e investigadores portugueses e
86,5% dos estrangeiros utilizam azeite como principal gordura culinária, apresentando médias (DP) de ingestão diária
de 2,9 (2.3) e 3,9 (2,9) colheres de sopa respetivamente. A mediana (P25-P75) de adesão à DM foi de 8,0 (6,0-9,0) nos
participantes nacionais sendo significativamente superior dos internacionais 6,0 (4,5-7,5) (p=0,009). Conclusões: Este
estudo revelou que apesar do azeite ser a gordura de eleição mesmo entre estudantes e investigadores estrangeiros,
várias medidas podem ser tomadas para aumentar a adesão à Dieta Mediterrânica, em particular nestes últimos.
Olive oil is one of the pillars of the Mediterranean Diet (MD), highly appreciated by consumers for its nutritional properties, aromas, and flavors. The MD, characteristic of Mediterranean countries, is considered one of the healthiest existent eating patterns. Many of its benefits are associated with the consumption of foods with beneficial properties for health, such as olive oil. Objective: To evaluate adherence to the Mediterranean dietary pattern and olive oil consumption in a sample of Portuguese and Lusophone origin students and researchers. Material and Methods: Adherence to the Mediterranean Diet was measured using the Mediterranean Diet Adherence Screener (MEDAS) questionnaire, previously translated and validated for the Portuguese population, containing 14 questions related to the frequency of consumption of typical and non-typical foods of the Mediterranean food pattern, including olive oil. Results: It was observed that 94.4% of Portuguese participants and 86.5% of the foreign ones use olive oil as their main culinary fat and reported mean (SD) daily ingestion of 2.9 (2.3) and 3.9 (2.9) tablespoons respectively. The median of adherence to MD was 8.0 (6.0-9.0) among national participants, being significantly higher than foreign participants: 6.0 (4.5-7.5) (p=0.009). Conclusions: This study revealed that even though olive oil was the fat of choice among foreign students and researchers, several measures may be taken to raise the adherence score to the Mediterranean Diet, especially in the international community.
Olive oil is one of the pillars of the Mediterranean Diet (MD), highly appreciated by consumers for its nutritional properties, aromas, and flavors. The MD, characteristic of Mediterranean countries, is considered one of the healthiest existent eating patterns. Many of its benefits are associated with the consumption of foods with beneficial properties for health, such as olive oil. Objective: To evaluate adherence to the Mediterranean dietary pattern and olive oil consumption in a sample of Portuguese and Lusophone origin students and researchers. Material and Methods: Adherence to the Mediterranean Diet was measured using the Mediterranean Diet Adherence Screener (MEDAS) questionnaire, previously translated and validated for the Portuguese population, containing 14 questions related to the frequency of consumption of typical and non-typical foods of the Mediterranean food pattern, including olive oil. Results: It was observed that 94.4% of Portuguese participants and 86.5% of the foreign ones use olive oil as their main culinary fat and reported mean (SD) daily ingestion of 2.9 (2.3) and 3.9 (2.9) tablespoons respectively. The median of adherence to MD was 8.0 (6.0-9.0) among national participants, being significantly higher than foreign participants: 6.0 (4.5-7.5) (p=0.009). Conclusions: This study revealed that even though olive oil was the fat of choice among foreign students and researchers, several measures may be taken to raise the adherence score to the Mediterranean Diet, especially in the international community.
Description
Keywords
Dieta mediterrânica Azeite Comportamento alimentar Portugal Estudantes
Citation
Graça, Tânia; Bôto, Joana; Almeida-de-Souza, Juliana; Rodrigues, Nuno; Ferro-Lebres, Vera; Meireles, Manuela (2022). Consumo de azeite e adesão ao padrão alimentar mediterrânico entre académicos de origem lusófona = Consumption of olive oil and adherence to the mediterranean food pattern among academics of lusophone origin. RevSALUS. ISSN 2184-4860. 14:1, p. 1-11