Qualitative trial about the nourishing habits of a population of pregnant immigrant women in Fuenlabrada | Estudio cualitativo de la conducta alimentaria en una población de mujeres embarazadas inmigrantes del municipio de Fuenlabrada

Introduction: Dietary patterns of the population should comply with the healthy eating guidelines recommended by WHO, and/or other official organisms, and more strictly during pregnancy, as deficiencies before and during this stage can influence the health of the mother and the future newborn. Several studies show an immigrant dietary pattern not in accordance with healthy eating pattern. Objectives: To study the dietary habits of pregnant immigrant women in Fuenlabrada comparing them to Mediterranean diet in Spain to find out differences and the level of adaptation. Methods: Qualitative trial using the technique of focus groups or discussion groups. Dietary patterns of immigrant pregnant women population of Fuenlabrada were studied. Women were classified in groups according to similar geographic area, culture and language. A discussion script was used to obtain information about their food, finding out affinities between groups and evaluating how they have adapted to Spanish diet. Results: The most similar groups to the Spanish population in terms of food and habits are the Moroccan and Latin American, being African and Chinese groups the most disparate. The aspect of the Mediterranean Diet most adopted by all immigrant groups is the incorporation of the olive oil to their diet. Moreover, Moro - ccan and Eastern Europe women increased fruit comsuption, while virtually groups increased intake of meat, including women from Europe, África and América. China and African collectives indicates the lack of variety and freshness of Spanish food compared with their own countries. All of them highlight healthy dietary patterns during pregnancy, such as an increased consumption of fruit, vegetables and dairy products. In general, they point out as >Spanish food> the paella, lentils and potatoes omelet, among others. Discussion: The cultural adaptation to our country and our diet by the immigrant pregnants is influenced by several factors, highlighting the contact with the Spanish population in catering jobs, domestic service and dining facilities, being also important the staying time in Spain. The adaptation to Spanish diet may cause in one hand a diet enrichement in some collectives by incorporating beneficial dietary habits or in the other hand can cause diet depletion in other groups, because of the lack of essential foods that they consumed in their origin countries. Conclusions: In general, all collectives have a good adaptation to Spanish diet, highlighting mainly the inclusion of olive oil. The adaptation process improves with the time living in Spain and it is favoured by the level of relationship with Spanish people (school meals, catering work, etc. ) The immigrant groups have some differences in the consumption pattern of fruit and vegetables, according to the availability and diversity of these foods. We found that all the collectives change their diet as a consecuence of their preganancy situation.

Bibliographic Details

Main Authors:	Alfonso Sánchez-Sicilia, Ana, Saiz de Bustamante Pérez, P., Redondo, Noemí
Format:	artículo biblioteca
Published:	Alpe 2013
Subjects:	Epigenética, Alimentación, Inmigración, Salud, Hábitos alimentarios,
Online Access:	http://hdl.handle.net/10261/94703
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