Determinants Of Specific Food Consumption In The Canary Islands (Spain)†

Food & Function
Cite this: Food Funct., 2011, 2, 627 www.rsc.org/foodfunction

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Determinants of specific food consumption in the Canary Islands (Spain)†
Eduardo N~ez-Gonzlez,* Lluis Serra-Majem, Mariluz Fika-Hernndo, Blanca Fernndez-Vallhonrat, un a a a Jos Bravo-Mart e ınez, Juan M. Mart ın-Ferrer, Cristina Chas-Barbeito and InmmaculadaBautista-Casta~o. n
Received 26th May 2011, Accepted 9th August 2011 DOI: 10.1039/c1fo10082c The consumption of specific functional foods (FF) and some determinants of FF item selection were assessed using a questionnaire administered to 1112 individuals in the Canary Islands (Spain). Food items considered were Milk products: easily digestible milk (or milk low in lactose), milk enriched with vitaminsand/or minerals, skimmed milk with soluble fiber, milk with royal jelly, milk with modified fatty acids (omega 3), milk products low in fat, pro-biotic foods (yoghurt and fermented milk) and yoghurt with phytosterols; Cereals: fortified breakfast cereals, wholemeal cereals and energy bars; Drinks: juices and enriched drinks, stimulating drinks and isotonic drinks; DHA-enriched, low cholesterol eggs; Meatproducts: low salt sausages and cooked low fat ham; Fats: enriched margarine, margarine rich in phytosterols and sunflower oil rich in oleic acid; Condiments: iodated salt. These food items were organized into 7 FF groups (milk products, cereals, fortified drinks, DHA eggs, meat product, fats, condiments). The results indicated that the highest prevalence was fortified drinks (63.6%; 95%CI:60.7–66.5). Overall FF consumption prevalence was 80.1% (95%CI: 77–83): single FF item consumption being rare. There were significant inter-group relationships, and some group intakes (milk products, cereals and drinks) were related to age but with no overall relationship between consumption and age. The education level was significantly related to the consumption of cereals, drinks, meat products andcondiments (c2 test p ¼ 0.04). Some specific FF item consumption segregated with environment (rural or urban) but with no overall significant relationship between the FF group and environment or gender.

1. Introduction
In the present study, we considered a specific group of food items within those termed ‘‘functional foods’’. The concept of functional foods (FF) originated in Japan.1 In the 1980s, theJapanese healthcare authorities noted that it needed to control health costs generated by increased life expectancy of its progressively ageing population and needed to also guarantee a better quality of life.2 A new concept of food was introduced that was developed specifically to improve health and reduce the risk of contracting diseases.3 There is no universal definition of FF, since what isimplied is a concept that is more than a grouping of food items.4,5 However, in general, FF consist of a new range of processed foods that contain biologically active compounds which, when included in human diets, offer benefits for health, or desirable physiological effects beyond that required of basic nutrition.6,7 The Institute of
Department of Health Sciences, Universidad de Las Palmas de GranCanaria (ULPGC), Plaza de la Constitucin no. 9, Las Palmas de Gran o Canaria, 35530 Villa de Teguise, Canary Islands, Spain. E-mail: enunez@dcc.ulpgc.es; Fax: +34 928593008; Tel: +34 928 815290; +34 628426596 (Mobile); +34 928 801313 † Conflict of interest: The authors affirm that there is no conflict of interest that could affect the integrity of the study.

Food Technologists (IFT) Expert Reportdefines FF as food items and food components that provide a health benefit beyond basic nutrition (for the intended population).8 In the field of human nutrition, interest has gone beyond that of achieving an adequate and safe provision of foods to guarantee survival (i.e. sufficient nutrition) to the current emphasis on the potential of food to promote health (i.e. optimal nutrition). The sought...