[Relationship between the ratio of fish to meat consumption and diet adequacy in university young women]

Abstract

Introduction: In Western populations fish consumption is lower than meat consumption and this fact can influence on the total diet quality.

Objective: Verify if the relationship between the ratio of fish to meat consumption and diet adequacy and quality in a group of women university students.

Participants and methods: 47 women of the University of the Basque Country (UPV/EHU) took part in this study; the mean age was 19.6+/-1.2 years. Dietary intake was evaluated with a food frequency questionnaire validated. From quantitative data on food, energy and nutrients intake were estimated by CESNID software. Two diet quality indices were also calculated: the ratio of fish to meat consumption and the Healthy Eating Index for Spanish diet (HEISD). Statistical analyses were carried out using the SPSS 21.0 software package.

Results: The ratio of fish to meat was 0.4 and the majority of the participants (91.5%) eaten more meat than fish. The university students with a high intake of fish were eating more fruit and less sweets. The ratio fish/ meat was associated positively with the scores of some components of the HEISD and with the intake of some nutrients: proteins, niacin, potassium, iron, zinc, vitamin D, E, thiamine, riboflavin, pyridoxine, vitamin B12 and C.

Conclusion: A higher consumption of fish than meat was associated with a better dietary profile in the consumption of some foods and nutrients, in the sample studied.