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3 results on '"Spaniards -- Research"'

1. The gathering and consumption of wild edible plants in the Campoo (Cantabria, Spain)

Author

Pardo-de-Santayana, Manuel, Tardio, Javier, and Morales, Ramon

Subjects
Wild plants, Edible -- Research, Ethnobotany -- Research, Spaniards -- Food and nutrition, Spaniards -- Research, Food/cooking/nutrition
Abstract

This paper discusses the traditional consumption of wild edible plants in the rural communities of the Campoo (Cantabria), a region in northern Spain. Through semi-structured interviews with key informants, data on the perception, gathering, preparation and use of 60 edible wild plant species were collected. Social, economic and cultural factors need to be taken into account when trying to understand why some wild foods and traditional vegetables continue to be consumed while others are not. Wild foods were traditionally important as a supplement to the diet (particularly during food shortages), to which they bring diversity and serve as a source of vitamins and minerals. However, only a few people who like the taste of wild species and enjoy gathering them continue to consume them. Many people consider wild food to be old fashioned, unprofitable, or too time-consuming, and prefer to cultivate or buy their food. The most frequently cited species in the region (Rumex acetosa, Origanum vulgate, Rosa canina, Vaccinium myrtillus, Crataegus monogyna and Prunus spinosa) are widely consumed in the Mediterranean area. Unusual food species, such as Pedicularis schizocalyx, Romulea bulbocodium or Viburnum lantana, have also been gathered in the study area. Keywords: Wild food, edible plants, ethnobotany, Campoo, Spain

Published
2005

2. Intake of fried foods is associated with obesity in the cohort of Spanish adults from the European Prospective Investigation into Cancer and Nutrition

Author

Guallar-Castillon, Pilar, Rodriguez-Artalejo, Fernando, Fornes, Nelida Schmid, Banegas, Jose R., Etxezarreta, Pilar Amiano, Ardanaz, Eva, Barricarte, Aurelio, Chirlaque, Maria-Dolores, Iraeta, Miren Dorronsoro, Larranaga, Nerea Larranaga, Losada, Adamina, Mendez, Michelle, Martinez, Carmen, Quiros, Jose R., Navarro, Carmen, Jakszyn, Paula, Sanchez, Maria J., Tormo, Maria J., and Gonza1ez, Carlos A.

Subjects
Cancer -- Research, Cancer -- Risk factors, Fried food -- Research, Fried food -- Health aspects, Obesity -- Research, Obesity -- Risk factors, Olive oil -- Research, Olive oil -- Health aspects, Olive oil -- Nutritional aspects, Spaniards -- Research, Spaniards -- Health aspects, Food/cooking/nutrition, Health
Abstract

Background: Consumption of fried food has been suggested to promote obesity, but this association has seldom been studied. Objective: We aimed to assess the association of energy intake from fried food with general and central obesity in Spain, a Mediterranean country where frying with oil is a traditional cooking procedure. Design: This was a cross-sectional study of 33 542 Spanish persons aged 29-69 y who were participating in the European Prospective Investigation into Cancer and Nutrition between 1992 and 1996. Dietary intake was assessed by a diet history questionnaire. Height, weight, and waist circumference were measured by trained interviewers. Analyses were performed with logistic regression and were adjusted for total energy intake and other confounders. Results: The prevalence of general obesity [body mass index (in kg/[m.sup.2]) [greater than or equal to] 30] was 27.6% in men and 27.7% in women. Respective figures for central obesity (waist circumference [greater than or equal to] 102 cm in men and [greater than or equal to] 88 cm in women) were 34.5% and 42.6%. The average proportion of energy intake from fried food was 15.6% in men and 12.6% in women. The adjusted odds ratios for general obesity in the highest versus the lowest quintile of fried food intake were 1.26 (95% CI: 1.09, 1.45; P for trend < 0.001) in men and 1.25 (1.11, 1.41; P for trend < 0.001) in women. The corresponding values for central obesity were 1.17 (1.02, 1.34; P for trend < 0.003) in men and 1.27 (1.13, 1.42; P for trend < 0.001) in women. Conclusion: Fried food was positively associated with general and central obesity only among subjects in the highest quintile of energy intake from fried food. KEY WORDS Fried food, general obesity, central obesity, olive oil, Spain

Published
2007

3. Values and Antisocial Behavior Among Spanish Adolescents

Author

ROMERO, ESTRELLA, SOBRAL, JORGE, LUENGO, M. ANGELES, and MARZOA, JOSE A.

Subjects
Antisocial behavior -- Research, Juvenile delinquency -- Research, Values -- Research, Adolescent psychology -- Research, Spaniards -- Research
Published
2001

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