<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0036-3634</journal-id>
<journal-title><![CDATA[Salud Pública de México]]></journal-title>
<abbrev-journal-title><![CDATA[Salud pública Méx]]></abbrev-journal-title>
<issn>0036-3634</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Salud Pública]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0036-36342020000200166</article-id>
<article-id pub-id-type="doi">10.21149/10636</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Contribución de los alimentos a la ingesta total de energía en la dieta de los mexicanos mayores de cinco años]]></article-title>
<article-title xml:lang="en"><![CDATA[Food contribution to total daily energy intake in the Mexican population older than five years]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Chávez]]></surname>
<given-names><![CDATA[Claudia Gabriela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Monterrubio-Flores]]></surname>
<given-names><![CDATA[Eric]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Silva]]></surname>
<given-names><![CDATA[Ivonne]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aburto]]></surname>
<given-names><![CDATA[Tania C]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pedraza]]></surname>
<given-names><![CDATA[Lilia S]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rivera-Dommarco]]></surname>
<given-names><![CDATA[Juan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Nacional de Salud Pública Centro de Investigación en Nutrición y Salud ]]></institution>
<addr-line><![CDATA[Cuernavaca Morelos]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,University of North Carolina at Chapel Hill Gillings School of Global Public Health Department of Nutrition]]></institution>
<addr-line><![CDATA[Chapel Hill NC]]></addr-line>
<country>USA</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Nacional de Salud Pública Dirección General ]]></institution>
<addr-line><![CDATA[Cuernavaca Morelos]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<volume>62</volume>
<numero>2</numero>
<fpage>166</fpage>
<lpage>180</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0036-36342020000200166&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0036-36342020000200166&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0036-36342020000200166&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen:  Objetivo: Identificar la contribución a la ingesta de energía (CIE) de alimentos consumidos en mayores de cinco años y por características sociodemográficas, en la población mexicana.  Material y métodos: Se analizó información del recordatorio de 24 horas de 7 983 sujetos &#8805;5 años incluidos en la Encuesta Nacional de Salud y Nutrición 2012 (Ensanut 2012). Se estimó la CIE de 50 alimentos clasificados en ocho grupos de alimentos en el ámbito nacional, estratificando por edad, área de residencia, región y nivel socioeconómico.  Resultados: Siete alimentos contribuyeron con 50% de la ingesta energética total: tortilla y productos de maíz (20.6%), pan dulce (6.6%), aceites vegetales (4.9%), pan blanco y derivados de trigo (4.9%), bebidas azucaradas carbonatadas (4.6%), carnes rojas (4.0%) y leche entera (4.0%). Otros alimentos, cuyo consumo es recomendable aumentar por sus efectos positivos en salud, mostraron contribuciones menores a 1.0%, con excepción del frijol (3.3%). Se observó gran heterogeneidad en el consumo entre subgrupos de población.  Conclusión: La identificación de los alimentos individuales y su CIE, tanto en grupos de alimentos cuyo consumo se recomienda aumentar, como en aquéllos que se recomienda reducir, puede ser de utilidad para el diseño de acciones regulatorias y estrategias educativas dirigidas a disminuir la carga de enfermedad relacionada con la dieta.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract:  Objetive: To identifiy the energy contribution (EC) of the food consumed in those older than five years and by sociodemographic characteristics in Mexican population.  Materials and methods: We analyzed data from 24-hour recalls from 7 983 subjects &#8805;5 years included in the Encuesta Nacional de Salud y Nutrición2012 (Ensanut 2012). The EC to total daily energy intake of 50 foods allocated to eight food groups at national level and stratified by age, area of residence, region and socioeconomic level was estimated.  Results: Seven foods contributed 50% of total energy intake: tortilla and corn products (20.6%), sweet bread (6.6%), vegetable oils (4.9%), white bread and wheat products (4.9%), carbonated sugary drinks (4.6%), red meat (4.0%) and whole milk (4.0%). Other foods, which its consumption is recommended to increase due to its positive effects on health, showed minor contributions (less than 1.0%), with the exception of beans (3.3%). Great heterogeneity in intakes was observed between subgroups of the population.  Conclusions: The identification of individual foods and their EC for both, food groups whose consumption should be increased as well as those that should be reduced can be useful for the design of regulatory actions and educational strategies aimed at reducing the diet related burden of disease.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[dieta]]></kwd>
<kwd lng="es"><![CDATA[consumo de alimentos]]></kwd>
<kwd lng="es"><![CDATA[consumo de energía]]></kwd>
<kwd lng="es"><![CDATA[encuestas nutricionales]]></kwd>
<kwd lng="en"><![CDATA[diet]]></kwd>
<kwd lng="en"><![CDATA[food consumption]]></kwd>
<kwd lng="en"><![CDATA[energy consumption]]></kwd>
<kwd lng="en"><![CDATA[nutrition surveys]]></kwd>
</kwd-group>
</article-meta>
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