title: Does the diet of the Balearic population, a Mediterranean-type diet, ensure compliance with nutritional objectives for the Spanish population?
abstract: OBJECTIVE
  To assess the dietary habits of Balearic Islands' consumers who are successful in meeting current nutritional recommendations, to find clues for the development of future food-based dietary guidelines (FBDG) that would be relevant to this population.
  
  
  METHODS
  Cross-sectional nutritional survey carried out in the Balearic Islands between 1999 and 2000.
  
  
  METHODS
  Dietary habits were assessed by means of 24-hour recall (two non-consecutive days: warm and cold season) and a food-frequency questionnaire in a random sample (n=1200, aged 16-65 years) living in private households. Differences in percentage of compliers with the intermediate nutritional objectives for the Spanish population and differences in food consumption patterns between genders and between high (above the upper quartile of intake) and low (below the lower quartile of intake) consumers of fat, saturated fatty acids (SFA), fibre, and fruit and vegetables were analysed.
  
  
  RESULTS
  Gender differences were observed in nutrient and energy intakes, as well as in attainment of the recommendations. Less than 25% of the population reached the intermediate nutritional recommendations for iodine, fruit, carbohydrates, SFA, fibre and vegetables. Low fat/SFA and high fruit and vegetables/fibre consumers kept a diet in line with the traditional Balearic diet and prevailing dietary pyramids, which ensured better compliance with the nutritional goals.
  
  
  CONCLUSIONS
  The intermediate nutritional objectives for the Spanish population could be achieved through maintenance of the traditional Balearic diet, a Mediterranean-type diet in the Balearic population. Therefore, this dietary model could be used to develop FBDG relevant to this population.
authors.affiliation: Laboratory of Physical Activity Sciences, University of the Balearic Islands (UIB) and Research Group on Community Nutrition and Oxidative Stress, Research Institute on Health Sciences (IUNICS), E-07122 Palma de Mallorca, Spain. pep.tur@uib.es
authors.forename: Josep A
authors.initials: JA
authors.lastname: Tur
authors.forename: Dora
authors.initials: D
authors.lastname: Romaguera
authors.forename: Antoni
authors.initials: A
authors.lastname: Pons
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D016009:Chi-Square Distribution; D003430:Cross-Sectional Studies; D004034:Diet Surveys; D038441:Diet, Mediterranean; D004041:Dietary Fats / Q000008:administration & dosage; D004043:Dietary Fiber / Q000008:administration & dosage; D002149:Energy Intake; D005247:Feeding Behavior; D005260:Female; D005638:Fruit; D006801:Humans; D008297:Male; D008875:Middle Aged; D018673:Nutrition Policy; D009751:Nutritional Requirements; D012737:Sex Factors; D014675:Vegetables
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber