Objective: Analyse the importance of components of Mediterranean diet in functional feeding. Design: We have based the study in a bibliographic review. Results: Many of the characteristic components of the traditional Mediterranean diet (MD) are known to have positive effects on health, capacity and well-being, and can be used to design functional foods. Vegetables, fruits and nuts are all rich in phenols, flavonoids, isoflavonoids, phytosterols and phytic acid-essential bioactive compounds providing health benefits. The polyunsaturated fatty acids found in fish effectively regulate haemostatic factors, protect against cardiac arrhythmias, cancer and hypertension, and play a vital role in the maintenance of neural functions and the prevention of certain psychiatric disorders. Accumulating evidence suggests that olive oil, an integral component of the MD, may have health benefits, including the reduction of the risk of coronary heart disease, the prevention of several types of cancer and the modification of the immune and inflammatory responses. Olive oil is known for its high levels of monounsaturated fatty acids and is a good source of phytochemicals, such as polyphenolic compounds, squalene and a-tocopherol. In the context of the MD, the benefits associated with the consumption of several functional components may be intensified by certain forms of food preparation. In addition, the practice of more physical activity (once common among Mediterranean populations) and the following of other healthy lifestyle habits may have additive effects. Conclusions: The identification of the active constituents of the MD is crucial in the formulation of appropriate dietary guidelines. Research into the pharmacological properties of the minor components of this diet (vitamins, sterols, polyphenols, etc.) is very active and could lead to the formulation of functional foods and nutraceuticals.

If the concentration of antioxidants (vitamin C) in smokers' breast milk is also lower, this might aggravate the peroxidation problems of their newborn.

A study was conducted on the influence of maternal education level on food consumption, energy and nutrient intake, and dietary adequacy in 110 pre-school children from Madrid, Spain. With increasing maternal education, children consumed more sugar(p < 0.05), fruit (p < 0.05), and fish (p < 0.05). Snacking was more frequent with decreasing maternal education (p < 0.05). Though statistical significance was not reached, the consumption of pre-cooked foods was greater among children of mothers educated to a higher level, a phenomenon probably related to the work situation of these women. With respect to dietary composition, no significant differences were found between groups for macronutrient, fiber and energy intakes, except for energy supplied by polyunsaturated fatty acids (PUFA), which was greater in the children of less educated women (p < 0.01). This is probably due to their greater consumption of sunflower seed oil. The diets of children belonging to well-educated mothers came closer to meeting the recommended intakes for folate, vitamin C, and iodine. It would seem that maternal educational level influences the food habits of children. Mothers with less education may require special advice in this area.

The aim of this investigation was to study the relationship between concern about nutrition and food consumption in 533 university students (112 men and 421 women), aged 21.7 +/- 2.1 years old. Fish, dairy products and fruit were consumed in quite satisfactory quantities though cereals and vegetables were consumed less frequently than recommended. Men were found to consume greater quantities of milk, meat, bread and alcoholic drinks, while women ate more fruit and vegetables than men. 35.4% of subjects said they were especially concerned about the intake of fat and cholesterol, 24.5% expressed special interest in weight control and 18.2% recorded worries about the intake of vitamins and minerals. 21.6% of subjects expressed no worries at all. Multiple regression analysis showed no differences in concern about nutrition with respect to the sex or body mass index (BMI) of subjects. However, as age increased, the number of subjects expressing no concern fell whilst worries over the quantity of vitamins and minerals in the diet increased. Worries about bodyweight were found to rise with BMI. However, amongst those who wanted to lose weight, 42.2% of women and 7.4% of men had a BMI < 20 kg/m2. These persons, already very slim (below recommended values), still wished to lose weight and could become susceptible to nutritional imbalances. Relationships between concerns and food habits were scarce. Although fat and cholesterol were a concern in theory, the consumption of foodstuffs such as meat and eggs was quite high. However, relationships were found between concern over the vitamin and mineral content of the diet and the intake of supplements, and concern over bodyweight and intake of products that aid slimming. Nutrition educators may find this information useful in the design of their messages and educational programs.

Objective: To determine the difference in the nutritional status of elderly people depending on their consumption of fruits and vegetables, and to study the possible association between the consumption of these foods and different cardiovascular risk factors, especially total plasma homocysteine (t-Hcys) levels. Design, setting and subjects: A cross-sectional study in 152 institutionalised older people from Madrid aged $ 65 years. Food and nutrient intakes were recorded over 7 days using the 'precise individual weighing' method. The weight, height, and waist and hip circumferences of all subjects were recorded, as were their a-erythrocyte glutathione reductase, serum B 6 , B 12 and folate levels, erythrocyte folate levels, t-Hcys levels, serum lipids and blood pressure. The experimental population was then divided into tertiles depending on the serving intake of fruit and vegetables (T1, , 2.29 servings day 21 ; T2, 2.29-2.79 servings day 21 ; and T3, .2.79 servings day 21 ). Results: Compared with T1 subjects, T3 subjects showed consumptions of cereals, pulses, meat, fish and eggs closer to those recommended (P , 0.05). In addition, the contribution of their diet towards covering the recommended daily intake of vitamin B 1 , niacin, vitamin B 6 , folic acid, vitamin C, B 12 , vitamin A, and P, Mg, Zn and Fe was higher. The intake of fibre increased with consumption of fruit and vegetables (r ¼ 0.6839, P , 0.001). T3 subjects also had better serum and erythrocyte folate levels than T1 and T2 subjects (P , 0.05). A positive correlation was found between the consumption of fruit and vegetables and serum folate (r ¼ 0.2665, P , 0.01) and with erythrocyte folate levels (r ¼ 0.2034, P , 0.05), and a negative correlation with t-Hcys (r ¼ 2 0.2493, P , 0.01). Conclusions: Greater consumption of fruit and vegetables is associated with better food habits, increased vitamin and mineral intakes and lower t-Hcys levels. Considering that the fruit and vegetable intake in Spanish elderly people is very low, it is recommended that the consumption of fruits and vegetables by elderly people be increased.

Objective: To study the relationship between nutritional status with respect to zinc during the third trimester of pregnancy and levels of the same mineral in transition milk (days 13 and 14 of lactation) and mature milk (day 40 of lactation). Design: Longitudinal study. Subjects: A group of 57 healthy, lactating mothers aged between 18 and 35 y (27 AE 3.7) whose pregnancy and labour were attended by the Department of Obstetrics and Gynaecology of Cuenca INSALUD Hospital, Spain. Interventions: Zinc intake during the third trimester was determined by recording the consumption of foods over a ®ve day period and by registering zinc provided by dietary supplements. Zinc levels in maternal serum during this stage of pregnancy, and in transition and mature milk, were determined by atomic absorption spectroscopy. Results: During pregnancy all subjects showed zinc intakes lower than those recommended. Only one pregnant subject took a supplement that provided extra zinc (1 mgad). Subjects with an intake of lower than 50% of that recommended (L) (43.9%) showed signi®cantly lower serum and mature milk zinc levels than did those with higher intakes (H) (56.1%) [12.0 AE 1.5 mmolaL and 28.7 AE 6.2 mmolaL compared to 13.3 AE 2.6 mmolaL and 33.1 AE 8.0 mmolaL respectively]. 56% of L subjects and 28.6% of H subjects showed serum zinc levels of less than 12.2 mmolaL. 8% of L subjects and no H subjects showed less than 11.5 mmolaL of zinc in maternal milk. Conclusions: The diet conditions maternal serum zinc levels during pregnancy and those of milk during lactation. Though all subjects showed intakes clearly below those recommended, low levels in serum or milk were much rarer. These results support the idea that there is a need to reset the limits of normality for serum and milk zinc levels. Further work in this area may con®rm that the present recommended intakes of zinc be modi®ed. Sponsporship: This work was supported by the Fondo de Investigaciones Sanitarias de la Seguridad Social (FISss).

A study was made into the effect of the age at which meat was first included in the diet on a series of haematological parameters and biochemical indicators of iron status in 94 pre-school children (aged 2-6 years) from Madrid (Spain). Those children who first took meat during their eighth month of life or earlier (Group A) showed better iron status that did those who were introduced to meat later (Group B). Significant differences were found in hemoglobin levels (P < 0.01), mean corpuscular haemoglobin (MCH) (P < 0.05), serum ferritin (P < 0.05), transferrin levels (P < 0.05) and total iron binding capacity (TIBC) (P < 0.001). Some 13.8% of all subjects showed iron deficiency and 5.3% showed ferropenic anaemia. These latter subjects were the last to have meat included in their diets (9.3 +/- 1.2 months compared to 7.4 +/- 2.0 months in those without ferropenic anaemia) (P < 0.05). It would appear that the age at which meat is included in the diet has an important effect on iron status in pre-school children. Delaying its inclusion beyond the age of eight months seems to be associated with an impairment of later iron status.

The energy profile of the diet of the Spanish population is imbalanced, showing excessive intake of fats and protein and insufficient intake of carbohydrates. The aim of the present study was to investigate whether this imbalance also existed in 110 preschool children between 2 and 6 years of age, and to examine the relationship between their breakfast and whole diet energy profiles. The results obtained show that subjects who consumed less carbohydrate ( < 50% of energy intake) or more fat ( > 35% of total intake) at breakfast showed poorer energy profiles and poorer fat quality over their whole diet. Significant and positive correlations were found between energy supplied at breakfast by protein, fats, carbohydrates, saturated, monounsaturated and polyunsaturated fatty acids, and the same parameters measured for the whole diet.