Nutrition and gastronomy in the Community of Madrid

Objectives: the nutrition and gastronomy are part of the strategies of maintenance and promotion of the health of the population. The aim of the present revision is to deep on the knowledge of the gastronomy and nutritional problems of the Community of Madrid. Methods: bibliographic search in relation to the subject. Results: the gastronomy of Madrid stands out for its great variety and abundant offer of food and dishes, which favors the possibilities of choice. The consumption of food is lower than that recommended for fruits, vegetables, whole grains, fish, eggs and dairy products and higher than recommended for meats. The Community of Madrid is one of those Autonomous Communities in Spain that consume and spent less per capita on food. Food consumption in general is lower than the national average, especially for sugars and fats and oils. There is a high intake of proteins and fats, an insufficient intake of complex carbohydrates and fiber, together with an inadequate intake of several micronutrients. The change in eating habits and the sedentary lifestyle favor the increase of the prevalence of overweight and obesity. Nevertheless, the problem of weight excess is somewhat lower in Madrid compared to other regions, perhaps because of its lower energy intake. Conclusions: the Community of Madrid is characterized by a high availability of food and a great gastronomic offer. This forces us to improve the nutritional education of the population, in order to facilitate the most appropriate selections for the improvement of health and weight control.