Food, energy, and nutrient supply in Mexican households from 1984 to 2018

Mariana Romo-Avilés, José Rosales-Chávez, Luis Ortiz-Hernández

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Introduction: Introduction: information about changes in food and energy supply, macronutrient and micronutrient availability by processing level is required to understand the nutritional transition in Mexican society. Objective: to describe the food, energy, and nutrient supply in Mexican households from 1984 to 2018. Methods: five waves of a Mexican cross-sectional survey were analyzed to identify changes in food, energy, and nutrient supplies in households. Food groups were created using the NOVA classification. The content of energy and nutrients was estimated using Mexican and U.S. databases. The education and income interaction with energy and nutritional supply was analyzed. Results: in this period, the supply of fresh and processed fruits and vegetables, processed meat and dairy, fish and seafood, prepared food, and ultra-processed food and drinks increased, whereas unprocessed or minimally processed (UMP) cereals and tubers, legumes, meat, dairy, eggs, and all processed culinary ingredients decreased. These changes have implied a higher supply of protein, total fat, cholesterol, vitamins A and C, calcium and sodium. Total energy, energy density, carbohydrates, and magnesium and potassium density decreased. Across waves, UMP and processed cereals were the main supply for energy, carbohydrates, fiber, iron and potassium. Dairy was the main supply of saturated fat. UMP and processed cereals were the main source of sodium in 1984, whereas ultra-processed cereals were the main source of sodium in 2018. Conclusions: although UMP foods remain the main group in most Mexican households, their supply has decreased over the years, whereas the supply of ultra-processed foods has increased.

Original languageEnglish (US)
Pages (from-to)118-127
Number of pages10
JournalNutricion Hospitalaria
Volume39
Issue number1
DOIs
StatePublished - Feb 9 2022

Keywords

  • NOVA. Disponibilidad de alimentos. Comida ultraprocesada. Hogares mexicanos. Transición nutricional.

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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