International Study Reveals Varied Risk Factors in University Students’ Diet Quality

Researchers from the Autonomous University of the State of Mexico (UAEMéx) collaborated on an international study identifying distinct risk profiles related to the quality of diets among university students in Mexico, Chile, Spain, and Italy. The findings indicate that while a low-quality diet is prevalent across all four countries, the contributing risk factors differ based on each nation’s unique social and cultural context.

Research Methodology and Focus

The research, titled “Risk profiles of poor diet quality among university students: a multivariate segmentation analysis,” was conducted by Ivonne Vizcarra Bordi from the Institute of Agricultural and Rural Sciences (ICAR), Alejandra Donají Benítez Arciniega from the Faculty of Medicine, and Edna Graciela García Aguirre, a PhD student in Health Sciences. The study focused on analyzing diet quality indices and food consumption patterns among students pursuing degrees in pedagogy or educational sciences – a group expected to develop into future educators and role models.

Key Findings: Cultural Differences in Dietary Habits

The analysis compared student groups based on their intake of foods like vegetables, sugars, dairy products, and meat. Despite initial expectations that globalization would lead to standardized lifestyles, the results demonstrated persistent differences between countries and their impact on health. Researchers found that, despite a general trend towards lower diet quality, specific consumption patterns varied significantly.

In Europe, the study observed a higher consumption of animal products, dairy, and ultra-processed foods. Conversely, students in Mexico and Chile exhibited a relatively higher intake of legumes, although this consumption still fell short of recommended levels. Both Mexico and Chile also showed a high consumption of sugary drinks and ultra-processed products.

The Impact of the Pandemic and International Collaboration

Vizcarra Bordi explained that the project stemmed from concerns related to the UNESCO agenda regarding lifestyle changes during and after the COVID-19 pandemic. “This project arises from a concern linked to the UNESCO agenda about changes in lifestyles during and after the pandemic. It was thought that globalization was standardizing our habits, but we found that the quality of diet and physical activity continue to differ between countries, although in all cases the diet is low in quality,” she stated.

Benítez Arciniega highlighted the study’s origins in an international collaboration network focused on food environments and food security, particularly in the wake of the pandemic. The research was conducted remotely, facilitating coordination with teams from different countries.

Broader Research Scope and Future Directions

Vizcarra Bordi noted that this study is part of a larger project examining the lifestyles of university students, including variables such as physical activity, mental health, and access to information technologies.

The research findings were published in the scientific journal Nutrients, a high-impact publication internationally recognized for its focus on nutrition and public policy. The researchers were also invited to contribute to a special issue of the journal, a rare occurrence for comparative studies between America and Europe on this topic.

Sociodemographic Factors and University Roles

The team identified that sociodemographic conditions can create barriers to adopting healthy habits. In Mexico, Benítez Arciniega pointed out, environmental factors and limited opportunities significantly impact access to a balanced diet and physical activity.

García Aguirre emphasized the role of universities in fostering healthy eating environments and noted students’ interest in improving their dietary habits. “Nutrition education should not be limited to careers in the health area. It is essential that it be disseminated in all areas of knowledge, especially among those who will be trained as educators and communicators,” she said.

The researchers plan to publish further articles based on the project, aiming to provide scientific evidence to inform university and public policies that promote informed health decisions among young people. “We produce knowledge and classify diet, but we function with people, with families and with complex social contexts. Understanding human nutrition implies recognizing its social, cultural and economic dimensions; incorporating them into research is a fundamental step towards the future,” the UAEMéx researchers concluded.