The Structure Of Romanian’s Food Consumption and its Implications on Health Condition and Quality Of Life

Mihaela Constandache
Daniela – Simona Nenciu


The analysis of the food consumption of the Romanian population reveals the fact that a series of foods are consumed in excess, while other nutritional factors register deficient intake, which considerably increases the risk of chronic diseases. Thus, the high saturated fat consumption (foods high in saturated and trans fatty acids), cholesterol, salt, sugar, refined grains and even alcohol increase the incidence of chronic disease risk. Unbalanced consumption of fish and dairy products, fresh fruit and vegetables results into a lower intake of essential amino acids, polyunsaturated fatty acids, vitamins (C, A, B, D, folic acid), calcium and iron, according to recommendations of nutritionists. Therefore, there are required some nutritional recommendations to ensure the optimal nutrient and energy needs of the body, thus reducing the risk of chronic diseases and ensuring the health of the population.

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Romanian Statistical Review 12/2013