Adherence to the Mediterranean dietary pattern among workers: a systematic review

• Type: Article in International Scientific Journal
• Date: 2024

Authors

Leao, P. (Author) Other; Rei, M. (Author) Other; Rodrigues, Sara (Author) FCNAUP

Journal

Title: Nutrition & Food Science

Vol. 54

Pages: 1106-1130

ISSN: 0034-6659

Publisher: EMERALD GROUP PUBLISHING LTD

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Scientific classification

FOS: Medical and Health sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-012-MX3

DOI: 10.1108/nfs-11-2023-0252

Abstract (EN): Purpose - This paper aims to carry out a systematic review based on the preferred reporting items for systematic reviews and meta-analyses (PRISMA) guidelines to assess the adherence to the Mediterranean dietary pattern (MDP) in workers. Design/methodology/approach - Three electronic databases were searched up to March 2022. The population was restricted to adults, workers in any professional area, without special diets and no specific health conditions. Their adherence to the MDP was assessed by any a priori method/instrument. Two reviewers independently applied the eligibility criteria and performed the data extraction from each study included. In case of disagreement, a third reviewer was consulted. Findings - Of the 590 studies found, 46 were included. Most of the studies were carried out in Europe, between the years 2019 and 2022 and were cross-sectional studies. The minimum sample size was 38, and the maximum was 1,74,638 participants. Most studies included both males and females; six included only females and nine only males. The three most prevalent types of workers under study were health professionals, factory workers and firefighters. The most used method for assessing adherence to the MDP was the Mediterranean diet score. Overall, workers showed low or moderate adherence to the MDP. Originality/value - This systematic review conducted to assess the adherence to the MDP in workers displays an urgent need to improve diet quality in the workplaces.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 25