Hostname: page-component-669899f699-qzcqf Total loading time: 0 Render date: 2025-04-26T12:45:02.306Z Has data issue: false hasContentIssue false
  • English
  • Français

Qualitative methods to evaluate Mediterranean diet in adults

Published online by Cambridge University Press:  02 January 2007

Mariette Gerber
Mariette Gerber*
Affiliation:
Groupe d'Epidémiologie Métabolique, Centre de recherche en Cancérologie Centre Régional de Lutte contre le Cancer, Val d'Aurelle–Paul Lamargue, 34298 , Montpellier Cedex 5, France
*
*Corresponding author: Email mariette.gerber@wanadoo.fr
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Objective

To fulfil a comprehensive approach to consumption, which is necessary to characterise food habits and their relationship to diseases, using a diet quality index (DQI) developed for a Mediterranean region (Med-DQI).

Setting

A cross-sectional nutritional survey provided the data for the construction of the DQI.

Subjects

A representative sample made up of 964 subjects from a French Mediterranean area, Hérault département.

Methods

Foods such as olive oil, fish and cereals were used instead of nutrients to build up scores which constructed the Med-DQI. Biochemical analysis identified biomarkers used to validate the Med-DQI. Correspondence factorial analysis illustrated the characteristics of subjects with different scores given by the Med-DQI.

Results

The subjects could be satisfactorily classified by the Med-DQI. The oldest age, less educated, overweight, manual workers, living in a rural area and male classes showed a better Med-DQI. For women, they were also from the oldest age class, but some of them were from the upper social class, with an ideal BMI and lived by the Mediterranean shore. A composite biomarker index, based on plasma carotene and vitamin E levels and the percentage of EPA and DHA in erythrocytes membranes, can identify subjects with good and poor Med-DQI.

Conclusion

Med-DQI G is a good instrument to identify groups at risk with regard to nutritional quality. Subjects with α+β-carotene levels > 1 mg/l, vitamin E > 30 mg/l, EPA > 0.65% and DHA > 4% of fatty acids in erythrocytes are likely to have a good diet.

Keywords

Diet Quality IndexDiet ProfilesMediterranean diet
Type
Research Article
Information
Public Health Nutrition , Volume 9 , Issue 1a , February 2006 , pp. 147 - 151
Copyright
Copyright © The Author 2006

References

1Gerber, M, Scali, J, Michaud, A, Durand, M, Astre, C, Dallongeville, J, et al. Profiles of a healthy diet and its relationship with biomarkers in a population sample from Mediterranean Southern France. Journal of the American Dietetic Association 2000; 100: 1164–71.CrossRefGoogle Scholar
2Trichopoulou, A, Kouris-Blazos, A, Wahlqvist, M, Gnardellis, C, Lagiou, P, Polychronopoulos, E, et al. Diet and overall survival in elderly people. British Medical Journal 1995; 311: 1457–60.CrossRefGoogle ScholarPubMed
3Siari, S, Scali, J, Richard, A, Tretarre, B, Daures, JP, Padilla, M, et al. Subregional variations of dietary consumption and incidences of cancer in Southern France. In: Riboli, , Lambert, , eds. Nutrition and Lifestyle: Opportunities for Cancer Prevention. IARC Scientific Publications No. 156. Lyon: IARC, 2002; 127–9.Google Scholar
4Gerber, M. The comprehensive approach to diet: a critical review. Journal of Nutrition 2001; 131: S3051–5.CrossRefGoogle ScholarPubMed
5Bonifacj, C, Gerber, M, Scali, J, Daurès, JP. Comparison of dietary assessment methods in a Southern French population: use of weighed records, estimated-diet records and a food-frequency questionnaire. European Journal of Clinical Nutrition 1997; 51: 217–31.CrossRefGoogle Scholar
6Patterson, RE, Haines, PS, Popkin, BM. Diet quality index: capturing a multidimensional behavior. Journal of the American Dietetic Association 1994; 94: 57–64.CrossRefGoogle ScholarPubMed
7Hunter, D. Biochemical indicators of dietary intake. In: Willett, W, ed. Nutritional Epidemiology New York: Oxford University Press, 1990; 143–216.Google Scholar
8Drewnowski, A, Rock, CL, Henderson, SA, Shore, AB, Fischler, C, Galan, P. Serum beta-carotene and vitamin C as biomarkers of vegetable and fruit intakes in a community-based sample of French adults. American Journal of Clinical Nutrition 1997; 65: 1796–802.CrossRefGoogle Scholar
9Poulain, JP. Mutation des pratiques et nouvelles formes d'équilibre alimentaire. In: Agropolis, , ed. Actes des Ivemes rencontres du Réseau Agronomique Méditerranéen, Avignon, Agroparc, 1998; 77–93.Google Scholar
10Saintot, M, Astre, C, Scali, J, Gerber, M. Within-subjects seasonal variation and determinants of inter-individual variations of plasma beta-carotene. International Journal for Vitamin and Nutrition Research 1994; 65: 169–74.Google Scholar
11Brown, KM, Morrice, PC, Duthie, GG. Erythrocyte membrane fatty acid composition of smokers and non-smokers: effects of vitamin E supplementation. European Journal of Clinical Nutrition 1998; 52: 145–50.CrossRefGoogle ScholarPubMed
12Dallongeville, J, Marecaux, N, Fruchart, JC, Amouyel, P. Cigarette smoking is associated with unhealthy patterns of nutrient intake: a meta-analysis. Journal of Nutrition 1998; 128: 1450–7.CrossRefGoogle ScholarPubMed
13Marangon, K, Herbeth, B, Lecomte, E, Paul-Dauphin, A, Grolier, P, Chancerelle, Y. Diet, antioxidant status, and smoking habits in French men. American Journal of Clinical Nutrition 1998; 67: 231–9.CrossRefGoogle ScholarPubMed