GRUP INTERDISCIPLINAR EN ALIMENTACIÓ, NUTRICIÓ, SOCIETAT I SALUT (FOODLAB)

Estudis de Ciències de la salut. Universitat Oberta de Catalunya (Barcelona)

Director: Francesc Xavier Medina Luque
Adreça mail de contacte del grup de Recerca: fxmedina@uoc.edu
Telèfon de contacte: 93 3263595

Actualització fitxa tècnica del grup: juliol 2017

MEMBRES DEL GRUP INVESTIGADOR

Francesc Xavier Medina Luque, Director
Director acadèmic del Postgrau de Food Security Programme Management
Director de la Càtedra UNESCO d’Alimentació, Cultura i Desenvolupament
Chair for Europe of the International Commission of the Anthropology of Food and Nutrition (ICAF)
Estudis de Ciències de la Salut, Universitat Oberta de Catalunya
a/e: fxmedina@uoc.edu

Alicia Aguilar Martínez
Sotsdirectora de docència
Directora acadèmica Màster Universitari de Nutrició i Salut
Estudis de Ciències de la Salut, Universitat Oberta de Catalunya
a/e: aaguilarmart@uoc.edu

Anna Bach-Faigmailto:fxmedina@uoc.edu
Directora acadèmica Màster Universitari d’Alimentació en l’Activitat Física i l’Esport
Estudis de Ciències de la Salut, Universitat Oberta de Catalunya
a/e: abachf@uoc.edu

Laura Esquius
Professora Associada
Estudis de Ciències de la Salut, Universitat Oberta de Catalunya
a/e: lesquius@uoc.edu

Marta Massip Salcedo
Professora Associada
Estudis de Ciències de la Salut, Universitat Oberta de Catalunya
a/e: mmassips@uoc.edu

Jose Antonio Torralba Iniesta
Investigador contractat
Estudis de Ciències de la Salut, Universitat Oberta de Catalunya
a/e: torralba@hawaii.edu

ACTIVITATS I CAPACITATS DEL GRUP DE RECERCA

El Grup interdisciplinari de recerca en alimentació, nutrició, societat i salut (FoodLab) centra la seva recerca interdisciplinària en l’evolució dels patrons d’alimentació i la seva relació amb la societat i amb la salut, vinculada, així, tant a aspectes de nutrició i prevenció de malalties, com a la cultura alimentària.

Els aspectes en els quals fa un èmfasi especial són:
1. Programes de promoció de l’alimentació saludable i l’activitat física, en especial l’ús de la salut electrònica i les TIC per a l’apoderament de les persones en el canvi d’hàbits per a prevenir i abordar malalties cròniques, sobretot l’excés de pes. Igualment, proporcionar eines als professionals de la salut per a incorporar aplicacions de nutrició i salut electrònica, i també l’estudi de la nutrició aplicada a l’esport tant per al rendiment com per a la salut.
2. Anàlisi de les transformacions alimentàries des d’una perspectiva sociocultural i aplicació de metodologies qualitatives.
3. Comunicació científica en alimentació-nutrició, salut i societat.

A més, també es dedica una atenció especial a la dieta mediterrània: biodiversitat, sostenibilitat, cultura alimentària i oferta alimentària saludable.

LÍNIES DE RECERCA

Línia: ALIMENTACIÓ I SOCIETAT
Investigador principal: Francesc Xavier Medina Luque

Línia: ALIMENTACIÓ I TIC
Investigador principal: Alicia Aguilar Martínez

Línia: ALIMENTACIÓ I SALUT PÚBLICA
Investigador principal: Anna Bach-Faig

Línia: ALIMENTACIÓ I ACTIVITAT FÍSICA
Investigador principal: Laura Esquius

MILLORS PUBLICACIONS DEL GRUP (2015-2017)

Aguilar-Martínez A, Solé-Sedeño JM, Mancebo-Moreno G, Medina FX, Carreras-Collado R, Saigí-Rubió F*.
Use of mobile phones as a tool for weight loss: a systematic review.
J Telemed Telecare. 2014 Sep;20(6):339-49.
doi: 10.1177/1357633X14537777.
PMID: 24875928
Abstract

We conducted a systematic review of the literature on the use of mobile phones for weight loss. A total of 43 studies were identified on obese or overweight adults, aged 18 years or over. After review, ten articles met the inclusion criteria. There were 19-534 participants per study. Participants were from European, Asian and North American regions. The mean body mass index (BMI) of the subjects varied from 22 to 36 kg/m(2). Two studies used text messaging or multimedia messaging. All the other studies used mobile-phone apps or web-based programmes that could be accessed from mobile phones as a part of a weight-loss intervention or for evaluating their potential for use and their acceptance. Most studies lasted 2-4 months and the maximum duration was 1 year. All but two studies showed reductions in the participants’ bodyweight, BMI, waist circumference and body fat in the various interventions. There appeared to be a proportional relationship between weight loss and programme use. The programmes most benefited those who took a pro-active approach to everyday problems. Frequent self-recording of weight seemed to be important, as was the personalisation of the intervention (counselling and individualized feedback). Finally, a social support system acted as a motivational tool.

Bach-Faig A, Berry EM, Lairon D, Reguant J, Trichopoulou A, Dernini S, Medina FX, Battino M, Belahsen R, Miranda G, Serra-Majem L; on behalf of the Mediterranean Diet Foundation Expert Group.
Mediterranean diet pyramid today. Science and cultural updates.
Public Health Nutr. 2011 Dec;14(12A):2274-84.
doi: 10.1017/S1368980011002515.
PMID: 22166184
Abstract
OBJECTIVE: To present the Mediterranean diet (MD) pyramid: a lifestyle for today.
DESIGN: A new graphic representation has been conceived as a simplified main frame to be adapted to the different nutritional and socio-economic contexts of the Mediterranean region. This review gathers updated recommendations considering the lifestyle, dietary, sociocultural, environmental and health challenges that the current Mediterranean populations are facing.
SETTING AND SUBJECTS: Mediterranean region and its populations.
RESULTS: Many innovations have arisen since previous graphical representations of the MD. First, the concept of composition of the ‘main meals’ is introduced to reinforce the plant-based core of the dietary pattern. Second, frugality and moderation is emphasised because of the major public health challenge of obesity. Third, qualitative cultural and lifestyle elements are taken into account, such as conviviality, culinary activities, physical activity and adequate rest, along with proportion and frequency recommendations of food consumption. These innovations are made without omitting other items associated with the production, selection, processing and consumption of foods, such as seasonality, biodiversity, and traditional, local and eco-friendly products.
CONCLUSIONS: Adopting a healthy lifestyle and preserving cultural elements should be considered in order to acquire all the benefits from the MD and preserve this cultural heritage. Considering the acknowledgment of the MD as an Intangible Cultural Heritage of Humanity by UNESCO (2010), and taking into account its contribution to health and general well-being, we hope to contribute to a much better adherence to this healthy dietary pattern and its way of life with this new graphic representation.

Medina, F. Xavier, and Alicia Aguilar.
Ostrich meat: nutritional, breeding, and consumption aspects. The caso of Spain.
Journal of Food and Nutrition Research 2014 2 (6) 301-305
Abstract
The consumption of ostrich meat was introduced into Europe in a relatively short time. Considered even today as an exotic meat, its inclusion in the usual sources of animal protein in our context has been repeatedly assessed, because it converge some of the benefits of poultry and red meat. Although information on their nutritional value is still limited, we have more data showing protein values quite similar to other meats but with a smaller proportion of histidine and serine; fat values close to poultry meat low in fat; cholesterol values similar to beef or chicken, and a healthy lipid profile. However, much research is needed on the effects of regular consumption of this meat and its general effects on the body and some social obstacles still need to be overcome before it becomes part of people’s regular diet.

Dernini, S., Berry, E.M., Serra-Majem, Ll., La Vecchia, C., Capone, R., Medina Luque, F., Aranceta-Bartrina, J., Belahsen, R., Burlingame, B., Calabrese, G., Corella, D., Donini, L.M., Lairon, D., Meybeck, A., Pekcan, G., Piscopo, S., Yngve, A. & Trichopoulou, A.
Med Diet 4.0: the Mediterranean diet with four sustainable benefits.
Public Health Nutrition, 2017; 20(7), 1322-1330.
doi: 10.1017/S1368980016003177
PMID: 28003037
Abstract
OBJECTIVE: To characterize the multiple dimensions and benefits of the Mediterranean diet as a sustainable diet, in order to revitalize this intangible food heritage at the country level; and to develop a multidimensional framework – the Med Diet 4.0 – in which four sustainability benefits of the Mediterranean diet are presented in parallel: major health and nutrition benefits, low environmental impacts and richness in biodiversity, high sociocultural food values, and positive local economic returns.
DESIGN: A narrative review was applied at the country level to highlight the multiple sustainable benefits of the Mediterranean diet into a single multidimensional framework: the Med Diet 4.0. Setting/subjects We included studies published in English in peer-reviewed journals that contained data on the characterization of sustainable diets and of the Mediterranean diet. The methodological framework approach was finalized through a series of meetings, workshops and conferences where the framework was presented, discussed and ultimately refined.
RESULTS: The Med Diet 4.0 provides a conceptual multidimensional framework to characterize the Mediterranean diet as a sustainable diet model, by applying principles of sustainability to the Mediterranean diet.
CONCLUSIONS: By providing a broader understanding of the many sustainable benefits of the Mediterranean diet, the Med Diet 4.0 can contribute to the revitalization of the Mediterranean diet by improving its current perception not only as a healthy diet but also a sustainable lifestyle model, with country-specific and culturally appropriate variations. It also takes into account the identity and diversity of food cultures and systems, expressed within the notion of the Mediterranean diet, across the Mediterranean region and in other parts of the world. Further multidisciplinary studies are needed for the assessment of the sustainability of the Mediterranean diet to include these new dimensions.

García-Fernández E, Rico-Cabanas L, Nanna Rosgaard, Estruch R, Bach-Faig A.
Mediterranean Diet and Cardiodiabesity: A Review.
Nutrients 2014; 6(9):3474-3500
DOI: 10.3390/nu6093474
PMID: 25192027
Abstract
Cardiodiabesity has been used to define and describe the well-known relationship between type 2 Diabetes Mellitus (T2DM), obesity, the metabolic syndrome (MetS) and cardiovascular disease (CVD). The objective of this study was to perform a scientific literature review with a systematic search to examine all the cardiovascular risk factors combined and their relationship with adherence to the Mediterranean Diet (MedDiet) pattern as primary prevention against cardiodiabesity in a holistic approach. Research was conducted using the PubMed database including clinical trials, cross-sectional and prospective cohort studies. Thirty-seven studies were reviewed: fourteen related to obesity, ten to CVD, nine to MetS, and four to T2DM. Indeed 33 provided strong evidence on the association between adherence to a MedDiet and a reduced incidence of collective cardiodiabesity risk in epidemiological studies. This scientific evidence makes the MedDiet pattern very useful for preventive strategies directed at the general population and also highlights the need to consider all these diet-related risk factors and health outcomes together in daily primary care.

INSTITUCIONS QUE RECONEIXEN AL GRUP DE RECERCA

eHealth Center, Universitat Oberta de Catalunya. Barcelona

Barcelona UNESCO Chair on Food, Culture and Development. Universitat Oberta de Catalunya. Barcelona

International Commission on the Anthropology of Food and Nutrition (ICAF). Oxford Hospital del Mar. Barcelona

Departament de Ensenyament, Generalitat de Catalunya. Barcelona

legi Oficial de Farmacèutics de Barcelona

Departament de Salut, Generalitat de Catalunya. Barcelona

Secretaria General d’Esport, Generalitat de Catalunya. Barcelona

Agencia Española de Protección de la Salud en el Deporte, Ministerio de Educación. Madrid

CIHEAM, Centre international de hautes études agronomiques méditerranéennes. Bari

Grup d’Investigació de Problemes Relacionats amb l’Alimentació i el Pes. Departament de Psicologia Clínica i de la Salut de la Universitat Autònoma de Barcelona.

Taula de Diàleg de Prevenció dels Transtorns del Comporament Alimentari. Agència Catalana de Consum