medigraphic.com

2026, Number 3

<< Back Next >>

Rev Fac Med UNAM 2026; 69 (3)

Dietary patterns and the similarities among their constituent foods, considering phytochemicals

Castro M, Estrada RF, Gutiérrez-Salmeán

Language: Spanish
References: 39
Page: 50-60
PDF size: 361.98 Kb.


ABSTRACT

There are many factors that determine what people eat, and many of these factors overlap in a variety of ways. Choosing what to eat is known as dietary patterns.
It is interesting how nationality, culture, economic class, religion, and social norms can dictate dietary patterns. Within a set pattern, familiar foods, preparation methods, and flavors tend to recur. In addition to observing some foods more frequently than others, it is also possible to identify taboo, forbidden, or generally unpleasant foods.
Leading scientific associations, such as the WHO, have indicated optimal dietary habits in terms of preventing chronic degenerative diseases. In this sense, it is known that incorporating the intake of phytochemicals into eating habits is advisable, not only because it reduces the risk of mortality from these diseases, but also because it improves quality of life, prolongs it, and influences psychological well-being.


REFERENCES

  1. Newby PK, Muller D, Hallfrisch J, Qiao N, Andres R,Tucker KL. Dietary patterns and changes in body massindex and waist circumference in adults. Am J Clin Nutr. 2003;77(6):1417-25.

  2. Gasaly N, Riveros K, Gotteland M. Fitoquímicos: unanueva clase de prebióticos. Rev Chil Nutr [Internet].2020 Apr [cited 2025 Feb 3];47(2):317-27. Disponibleen: https://tinyurl.com/27wm8h8l. doi:10.4067/S0717-75182020000200317.

  3. Muñoz-Quezada S, Olza J, Gómez-Llorente C. Compuestosbioactivos de los alimentos de origen vegetal. En: GilA, editor. Tratado de Nutrición. Vol. II. Madrid: MédicaPanamericana; 2010.

  4. Schärer MR, Fenton A, editors. Food and material culture:proceedings of the Fourth Symposium of the InternationalCommission for Research into European Food History.East Linton: Tuckwell Press; 1998.

  5. Functional food science in Europe. Br J Nutr. 1998;80Suppl 1:S1-S193.

  6. Kalra EK. Nutraceutical-definition and introduction.AAPS PharmSci. 2003;5(3):E25-9.

  7. National Heart, Lung, and Blood Institute. DASH eatingplan [Internet]. Disponible en: http://www.nhlbi.nih.gov/health/resources/heart/hbp-dash-introduction-html. AccessedApril 4, 2019.

  8. Chiavaroli L, Viguiliouk E, Nishi SK, Blanco Mejia S,Rahelić D, Kahleová H, et al. DASH dietary pattern andcardiometabolic outcomes: an umbrella review of systematicreviews and meta-analyses. Nutrients. 2019;11(2):338.

  9. Schwingshackl L, Chaimani A, Schwedhelm C, Toledo E,Pünsch M, Hoffmann G, Boeing H. Comparative effectsof different dietary approaches on blood pressure in hypertensiveand pre-hypertensive patients: a systematic reviewand network meta-analysis. Crit Rev Food Sci Nutr.2019;59(16):2674-87.

  10. Sosa-Rosado J. Tratamiento no farmacológico de la hipertensiónarterial. An Fac Med (Lima). 2010;71(4):241-4.

  11. Davis C, Bryan J, Hodgson JM, Murphy KJ. Definitionof the Mediterranean diet: a literature review. Nutrients.2015;7(11):9139-53.

  12. Antai D, Lopez GB, Antai J, Anthony DS. Alcohol consumptionpatterns and alcohol-related harm: a population-based study in the United States. Biomed Res Int.2014;2014:853410. doi:10.1155/2014/853410.

  13. Rodríguez-González M, Loreto M, Marcos T, Marcos FM, Sadek IM, Roldan CC, Tárraga López PJ. Effects of theMediterranean diet on cardiovascular risk factors. J NegatNo Posit Results. 2019;4:25-51.

  14. Soltani S, Jayedi A, Shab-Bidar S, Becerra-Tomás N, Salas-Salvadó J. Adherence to the Mediterranean diet in relationto all-cause mortality: a systematic review and doseresponsemeta-analysis of prospective cohort studies. AdvNutr. 2019;10(6):1029-39.

  15. Martínez-González MA, Gea A, Ruiz-Canela M. TheMediterranean diet and cardiovascular health. Circ Res.2019;124(5):779-98.

  16. Biruete A, Leal-Escobar G, Espinosa-Cuevas Á, Mojica L,Kistler BM. Dieta de la Milpa: un patrón alimentario basadoen plantas culturalmente concordante para personashispanas/latinas con enfermedad renal crónica. Nutrients.2024;16(5):574.

  17. Almaguer-González JA, García-Ramírez HJ, Vargas-ViteV, Padilla-Mirazo M. Fortalecimiento de la salud con comida,ejercicios y buen humor: la dieta de la Milpa, modelode alimentación mesoamericana saludable y culturalmentepertinente. México: Secretaría de Salud; 2017.

  18. Guzmán-Márquez MC. Dieta Milpa-Monte-Traspatio:trascendencia socio-nutricional y su papel en las enfermedadescrónicas no transmisibles [tesis doctoral]. México:Universidad Autónoma del Estado de México; 2019.

  19. Muñoz-Quezada S, Olza J, Gómez-Llorente C. Compuestosbioactivos de los alimentos de origen vegetal. En: GilA, editor. Tratado de Nutrición. Vol. II. Madrid: MédicaPanamericana; 2010.

  20. Rangel-Huerta OD, Pastor-Villaescusa B, Aguilera CM,Gil A. A systematic review of the efficacy of bioactive compoundsin cardiovascular disease: phenolic compounds.Nutrients. 2015;7. doi:10.3390/nu70x000x.

  21. Molinari R, Merendino N, Costantini L. Polyphenols asmodulators of pre-established gut microbiota dysbiosis: state-of-the-art. Biofactors. 2022;48(2):255-73. doi:10.1002/biof.1772. PMID: 34397132; PMCID: PMC9291298.

  22. Masyita A, Sari RM, Astuti AD, Yasir B, Rumata NR,Emran TB, et al. Terpenes and terpenoids as main bioactivecompounds of essential oils, their roles in humanhealth and potential application as natural food preservatives.Food Chem X. 2022;13:100217.

  23. Zhang LL, Zhang LF, Xu JG, Hu QP. Comparison studyon antioxidant, DNA damage protective and antibacterialactivities of eugenol and isoeugenol against several foodbornepathogens. Food Nutr Res. 2017;61.

  24. Escurriol V, Cofán M, Serra M, Bulló M, Basora J, Salas-Salvadó J, et al. Serum sterol responses to increasing plantsterol intake from natural foods in the Mediterranean diet.Eur J Nutr. 2009;48(6):373-82.

  25. Klingberg S, Ellegård L, Johansson I, Hallmans G, WeinehallL, Andersson H, et al. Inverse relation between dietary intakeof naturally occurring plant sterols and serum cholesterol innorthern Sweden. Am J Clin Nutr. 2008;87(4):993-1001.

  26. Rodríguez-García C, Sánchez-Quesada C, Toledo E,Delgado-Rodríguez M, Gaforio JJ. Naturally lignan-richfoods: a dietary tool for health promotion? Molecules.2019;24(5):917. doi:10.3390/molecules24050917. PMID:30845651; PMCID: PMC6429205.

  27. Gambari L, Grigolo B, Grassi F. Dietary organosulfurcompounds: emerging players in the regulation of bonehomeostasis by plant-derived molecules. Front Endocrinol(Lausanne). 2022;13:937956. Disponible en: https://www.frontiersin.org/journals/endocrinology/articles/10.3389/fendo.2022.937956

  28. Covas MI, de la Torre R, Fitó M. Virgin olive oil: a keyfood for cardiovascular risk protection. Br J Nutr. 2015;113Suppl 2:S19-28.

  29. Hohmann CD, Cramer H, Michalsen A, Kessler C, SteckhanN, Choi KE, et al. Effects of high phenolic olive oilon cardiovascular risk factors: a systematic review andmeta-analysis. Phytomedicine. 2015;22(6):631-40.

  30. Vitaglione P, Savarese M, Paduano A, Scalfi L, Fogliano V,Sacchi R. Healthy virgin olive oil: a matter of bitterness.Crit Rev Food Sci Nutr. 2015;55(13):1808-18.

  31. Food and Agriculture Organization of the United Nations.Fats and fatty acids in human nutrition: report of an expertconsultation. FAO Food Nutr Pap. 2008;91.

  32. Calderón C, Castro M, Cuevas C, Hernández F, RobredoME. Algunos efectos de los omega 3, EPA y DHA ensituaciones clínicas [cartel]. Maestría en Nutrición Clínica;2017.

  33. Ackman RG. Fatty acids in fish and shellfish. En: ChowCK, editor. Fatty acids in foods and their health implications.London: CRC Press; 2008. p. 155-85.

  34. Fernández M, Hudson JA, Korpela R, de los Reyes-GavilánCG. Impact on human health of microorganismspresent in fermented dairy products: an overview. BiomedRes Int. 2015;2015:412714.

  35. Ostadrahimi A, Taghizadeh A, Mobasseri M, Farrin N,Payahoo L, Gheshlaghi ZB, Vahedjabbari M. Effect ofprobiotic fermented milk (kefir) on glycemic control andlipid profile in type 2 diabetic patients: a randomized double-blind placebo-controlled clinical trial. Iran J PublicHealth. 2015;44(2):228-37.

  36. Macfarlane S, Macfarlane GT, Cummings JH. Prebioticsin the gastrointestinal tract. Aliment Pharmacol Ther.2006;24(5):701-14.

  37. Olofsson LE, Bäckhed F. The metabolic role and therapeuticpotential of the microbiome. Endocr Rev. 2022;43(5):907-26.

  38. Nataraj BH, et al. Postbiotics-parabiotics: the new horizonsin microbial biotherapy and functional foods. MicrobCell Fact. 2020;19(1):168.

  39. Cena H, Calder PC. Defining a healthy diet: evidencefor the role of contemporary dietary patterns in healthand disease. Nutrients. 2020;12(2):334. doi:10.3390/nu12020334. PMID: 32012681; PMCID: PMC7071223.




2020     |     www.medigraphic.com