Nutrition Journal (Jun 2020)

Self-perception of dietary quality and adherence to food groups dietary recommendations among Mexican adults

  • Carolina Batis,
  • Analí Castellanos-Gutiérrez,
  • Tania C. Aburto,
  • Alejandra Jiménez-Aguilar,
  • Juan A. Rivera,
  • Ivonne Ramírez-Silva

DOI
https://doi.org/10.1186/s12937-020-00573-5
Journal volume & issue
Vol. 19, no. 1
pp. 1 – 12

Abstract

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Abstract Background Mexicans’ adherence to food group’s dietary recommendations is low and an inaccurate self-perception of dietary quality might perpetuate this low adherence. Our aim was to compare the intake and the adherence to the dietary recommendations for several food groups, subgroups, and to an overall Mexican Diet Quality Index (MxDQI), among those that perceived their diet as healthy vs. those that did not. Methods We analyzed data from 989 subjects 20–59 y old from the nationally representative Mexican National Health and Nutrition Survey 2016. Dietary intake was collected with one 24-h recall and a repeated recall in 82 subjects. Self-perception of dietary quality was evaluated with the following question “Do you consider that your diet is healthy? (yes/no)”. We used the National Cancer Institute method to estimate the usual intake. We compared the mean intake adjusted by sociodemographic variables and the percentage of adherence according to the self-perception of dietary quality among the whole sample and in sociodemographic subpopulations. Results Sixty percent perceived their diet as healthy, and their adherence to recommendations was low [20% for fruits and vegetables, 0.05), and the MxDQI score was 40 vs. 37 (out of 100 points). The only food groups and subgroups with a statistically significant difference between those that perceived their diet as healthy vs. unhealthy were fruits [38 g/d (95% CI 3, 73)], fruit juices [27 g/d (95% CI 2, 52)], industrialized SSBs [− 35 kcal/d (− 70, − 1)] and salty snacks [− 40 kcal/d (− 79, − 1)]. Other differences were small or inconsistent across subgroups of the population. Conclusions Those that perceived their diet as healthy only had a slightly healthier diet than the rest of the population, moreover, their adherence to recommendations was very low. Hence, it is necessary to improve their nutrition knowledge.

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