Determinants of Consumption of Vegetables among the Spanish Population: A Cross-Sectional Study

Lucha-López, María Orosia (Universidad de Zaragoza) ; Hidalgo-García, César (Universidad de Zaragoza) ; Lucha-López, Ana Carmen (Universidad de Zaragoza) ; Monti-Ballano, Sofía (Universidad de Zaragoza) ; Márquez-Gonzalvo, Sergio (Universidad de Zaragoza) ; Ferrández-Laliena, Loreto (Universidad de Zaragoza) ; Tricás-Vidal, Héctor José ; Tricás-Moreno, José Miguel (Universidad de Zaragoza)

Resumen: The consumption of vegetables is one of the fundamentals of a healthy diet. The purposes of the present study were to describe the frequency of consumption of vegetables in the general Spanish population and to explore the relations between the consumption of vegetables and sex, age, cohabitation circumstances, educational level, and body mass index (BMI). Methods: An analytical cross-sectional study was accomplished based on data from the European Health Survey in Spain (2020). Results: A total of 20,745 (52.1% women) subjects with a median age of 54 years old were included. Only 2.8% of them ate vegetables at least three times a day. The adjusted generalized linear model showed that being a woman increased the odds of consuming vegetables at least three times a day by 1.666 times (p < 0.001). Not cohabiting as a couple decreased the odds by 0.783 (p < 0.001). Having studied at a university increased the odds by 1.812 times (p < 0.001) and possessing a certificate of higher education by 1.408 (p = 0.030). Being overweight decreased the odds by 0.924 (p = 0.006). For every additional year of age, the odds of consuming vegetables at least three times a day increased by 1.3% (p < 0.001). Conclusions: The vast majority of the general Spanish population did not consume an optimal amount of vegetables. Women, people with higher levels of education, and older individuals reported having a more frequent intake of vegetables. Not cohabiting as a couple and being overweight were related to a less frequent intake of vegetables.

Idioma: Inglés

DOI: 10.3390/foods12214030

Año: 2023

Publicado en: Foods 12, 21 (2023), 4030 [12 pp.]
ISSN: 2304-8158

Factor impacto JCR: 4.7 (2023)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 38 / 173 = 0.22 (2023) - Q1 - T1

Factor impacto CITESCORE: 7.4 - Health (social science) (Q1) - Health Professions (miscellaneous) (Q1) - Plant Science (Q1) - Food Science (Q1) - Microbiology (Q2)

Factor impacto SCIMAGO: 0.87 - Food Science (Q1) - Health (social science) (Q1) - Plant Science (Q1) - Health Professions (miscellaneous) (Q1) - Microbiology (Q2)

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Enfermería (Dpto. Fisiatría y Enfermería)
Área (Departamento): Área Fisioterapia (Dpto. Fisiatría y Enfermería)