If you think hospital food is terrible, science has just proved you

The industrial aspect of the trays in which food is served in the clinics, the aseptic environment of the room, or the bad drink that generally implies the visit to the health center are factors that convert hospital food into a dish of the liking of few. Well, the problem can be even more serious.

Health and environment. A team of researchers has analyzed the food served in two hospitals and three residences in Germany and He has found reasons For concern, both for the health impact of menus and for their environmental effects.

The team detected, in all the institutions analyzed, shortcomings in fundamental nutrients, including folate, potassium and vitamin B6. In addition, they also detected that in residences patients failed to achieve the required provision of proteins.

“We have found that meals contained insufficient plant foods, such as vegetables, fruits, whole grains and legumes; and too many refined grains, added sugars, salt and saturated fats,” pointed in a press release Lisa Pörtner, co -author of the study. “This leads us to an inadequate provision of nutrients and poor dietary quality.”

Not only a matter of health. According to the equipment, the diet in health centers should be model in relation to its dietary quality, but the problems detected by the study go further, and the study found that the analyzed diets had a negative environmental impact. “We find that (these menus) contribute to environmental degradation and climate change (which also threatens health),” Nathalie Lambrecht highlightedalso member of the team.

Planetary health diet. How did the team reach these conclusions? The study was based on the comparison between the sampled diets and a model diet, in this case the so -called Planetary Health Diet or phd. PHD is a diet Proposal in 2019 by experts of the Eat-Lancet commission, linked to the magazine specialized in medical studies The Lancet. This diet prepares the consumption of plant foods, limiting in turn the consumption of meats and dairy (without eliminating them).

The equine not only contrasted the degree of adhesion of these menus to the PHD, it also cotnrasted its nutritional qualities through the so-called Healthy Eating Index-2020 and a nutritional adaptation evaluation. In addition, they calculated the “environmental footprint” of diets through an estimate of the requirements in land use, greenhouse gas emissions, eutrophication (excess nutrients caused by waste emission), water -water acidification and expenditure.

The details of the study have been published In an article In the magazine The Lancet: Planetary Health.

And in Spain? The results are not directly extrapolated to Spanish hospitals, after all ingredients and cooking techniques can vary much from country to country, even in something as apparently bland as hospital food. However the situation here It doesn’t seem much betterto the point that the complaints of users and professionals took a few months ago to the ministries of health and consumption to take action on the matter.

In May, the project of a new Royal Decree focused on improving the quality of menus in health centers, a framework similar to the announced months ago for the improvement of food quality in teaching centers, was announced. The process for the development of the new standard began with a public consultation announced the same May.

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Image | Xataka with Gemini