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OBJECTIVE: To adapt a short FFQ (SFFQ) and evaluate its relative validity and reproducibility to assess food group intake in a population resident in the Basque Country. Moreover, the possible influence of associated variables (such as education level) on its validity and reproducibility was determined. DESIGN: Nine-day 24-h recalls (24HR) were used as a reference to explore validity over the course of 1 year. The degree of misclassification in the SFFQ was evaluated by a contingency table of quartiles and by Bland-Altman plots comparing SFFQ2 and 24HR. SFFQ was administered twice to explore reproducibility at 1 year. SETTING: Basque Autonomous Community. PARTICIPANTS: Adults aged ≥21 years (n 99). The sample was randomly selected and representative of the target population. RESULTS: For validity, statistically significant correlations were observed for more than half of the food groups, with the lowest correlations (r or ρ) for fat (-0·008) and the highest for other foods (0·963). The mean percentage of the subjects' food intake that was classified into the same or adjacent quartile in both methods was 75·2 %. Reproducibility was explored by the correlation coefficient and ranged from 0·201 to 0·809, and 82·6 % of participants were in the same or adjacent quartile in both SFFQ. The associated variables did not seem to influence the validity and reproducibility of the SFFQ. CONCLUSIONS: An adapted SFFQ presented good reproducibility and validity for measuring most food groups in the target population, and these results did not seem to be influenced by the associated variables.

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The EHU12/24 (code of a survey from the University of the Basque Country/Euskal Herriko Unibertsitatea, UPV/EHU) study was designed to investigate the risk factors of overweight/obesity-related lifestyles, particularly those associated with diet, their psychosocial influences and the interactions among these factors. This observational cohort study was carried out according to a standardised protocol and involved a representative sample of the UPV/EHU student population. Anthropometric measurements, direct behavioural determinants, such as physical activity and diet, and indirect determinants, such as social/psychological factors, are considered. In this paper, we present the survey design, instruments, measurements and related quality management. We describe the study sample in terms of its socio-economic and demographic factors and knowledge area and summarise the methodology used to collect the data and obtain the anthropometric measurements. The participants were 603 students (59·5 % female) aged 18-28 years. The crude participation proportion was 53·5 %. Regarding the knowledge area, the lowest response proportions were obtained from the Health Sciences (38·6 %) compared with the Non-Health Sciences (48·3 %) (P = 0·003). The mean age was 20·9 years, and 83·1 % of the sample were from Basque Country. Regarding the socio-economic characteristics, there were significant differences by sex and knowledge area in most studied variables. Moreover, the Health Sciences students were more likely younger, from outside Basque Country, to have parents with university degrees and to have a higher social status. In conclusion, the EHU12/24 cohort provides valuable data for analysing the complexity and multidimensionality of obesity in university students.

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Introduction: Raw-milk cheese has been identified in risk assessment as a food of greater concern to public health due to listeriosis. Objective: To determine the prevalence and levels of Listeria monocytogenes in semi-hard Idiazabal cheese manufactured by different producers in the Basque Country at consumer level. Methodology: A total of 51 Idiazabal cheese samples were obtained from 10 separate retail establishments, chosen by stratified random sampling. Samples were tested using the official standard ISO procedure 11290-1 for detection and enumeration methods. Results and conclusion: All cheese samples tested negative for L. monocytogenes. However, 9.8% tested positive for Listeria spp., different from L. monocytogenes. Positive samples came from two brands, two were natural and three were smoked. The presence of Listeria spss. suggests that the cheese making process and the hygiene whether at milking or during cheese making could be insufficient (AU)

Introducción: Listeria monocytogenes se ha asociado a quesos elaborados a partir de leche cruda, lo que supone un importante riesgo de salud pública debido a la listeriosis. Objetivo: Estudiar la prevalencia y los niveles de L. monocytogenes en quesos Idiazabal semi-curados de distintos productores del País Vasco, a nivel de consumidor. Metodología: Se analizaron 51 muestras de queso Idiazabal procedentes de 10 establecimientos de venta al público; el muestreo fue aleatorio y estratificado. Los análisis se hicieron según el método de detección y de enumeración del procedimiento estandarizado ISO 11290-1. Resultados y conclusión: Todas las muestras dieron negativo para L. monocytogenes. Sin embargo, el 9,8% dio positivo para Listeria spp., distinta de L. monocytogenes. Las muestras positivas procedían de dos marcas, dos eran quesos naturales y tres ahumados. La presencia de Listeria spss. sugiere que el procesado del queso y la higiene durante el ordeño o durante la fabricación podría ser insuficiente (AU)

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INTRODUCTION: Raw-milk cheese has been identified in risk assessment as a food of greater concern to public health due to listeriosis. OBJECTIVE: To determine the prevalence and levels of Listeria monocytogenes in semi-hard Idiazabal cheese manufactured by different producers in the Basque Country at consumer level. METHODOLOGY: A total of 51 Idiazabal cheese samples were obtained from 10 separate retail establishments, chosen by stratified random sampling. Samples were tested using the official standard ISO procedure 11290-1 for detection and enumeration methods. RESULTS AND CONCLUSION: All cheese samples tested negative for L. monocytogenes. However, 9.8% tested positive for Listeria spp., different from L. monocytogenes. Positive samples came from two brands, two were natural and three were smoked. The presence of Listeria spss. suggests that the cheese making process and the hygiene whether at milking or during cheese making could be insufficient.

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OBJECTIVE: To assess diet quality and to examine the association between diet quality and overweight and obesity in a group of university students. SUBJECTS: Our simple consisted of 749 volunteer students of the State University of the Basque Country (68% females and 32% males). Mean age was 21.52 +/- 2.50 years old. METHODS: Dietary intake data were obtained from food frequency questionnaire. This questionnaire was validated using a 24 hour recall technique. From these data the diet quality index score was calculated. The total diet quality index score ranges from 0 to 50. Body mass index was used as criteria to identify overweight and obesity. Demographic data (age, sex), smoking status and alcohol use were also registered. The statistical analyses were performed with SPSS vs 13.0. Significance level P < 0.05. RESULTS: Prevalence of overweight and obesity for the total sample was 17.5% (25% in males and 13.9% in females). The mean diet quality index was 31.93 +/- 5.62. The diet quality index score was higher in women and among individuals who have a consumption of alcohol lower than 3 times per week. The mean diet quality index was significantly lower among obese and overweight subjects compared to the normal weight individuals in total sample and in men. CONCLUSIONS: Our results suggest that diet quality is associated with overweight and obesity in this population, and that this association varied across sex groups and groups according to alcohol consumption. Since the diet quality index is based on the Dietary Guidelines, the use of these guidelines as a way to improve health should be emphasized.

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Objetivo: Valorar la calidad de la dieta y examinar su relación con el sobrepeso y obesidad en un grupo de estudiantes universitarios. Sujetos: La muestra estuvo formada por 749 voluntarios (68% mujeres y 32% hombres) de la Universidad del País Vasco, de carácter público. La media de edad fue de 21,52 ± 2,50 años. Material y métodos: Se utilizó un cuestionario de frecuencias de consumo de alimentos adaptado y validado frente a un cuestionario de 24 horas. A partir de los datos recogidos en el cuestionario de frecuencias, se estimó un índice de calidad de la dieta con una puntuación entre 0 y 50 puntos. El índice de masa corporal se utilizó como criterio de sobrepeso u obesidad. Se registraron datos demográficos (edad, sexo) y de estilo de vida (hábito tabáquico y consumo de alcohol). El análisis estadístico se llevó a cabo con el programa SPSS vs 13.0. El nivel de significación estadística que se empleó en todos los casos fue de P < 0,05. Resultados: La prevalencia de sobrepeso y obesidad en la muestra objeto de estudio fue del 17,5% (25% en hombres y 13,9% en mujeres). La puntuación media del índice de calidad de la dieta fue de 31,93 ± 5,62. Se registraron puntuaciones más altas para el índice de calidad en las mujeres y en el grupo que consumía alcohol con una frecuencia inferior a tres veces por semana. Tanto en la muestra total como en los hombres, la puntuación media para el índice de calidad fue significativamente menor en los sujetos con sobrepeso u obesidad en comparación con aquellos que presentaban normopeso. Conclusiones: Los resultados sugieren que la calidad de la dieta está asociada con el sobrepeso y la obesidad ponen a la población objeto de estudio, existiendo además ciertas variaciones en función del sexo y del consumo de alcohol. Puesto que el índice de calidad de la dieta se basa en las guías dietéticas, el empleo de estas guías puede ser útil para promover hábitos de alimentación saludables en la población universitaria (AU)íes

Objective: To assess diet quality and to examine the association between diet quality and overweight and obesity in a group of university students. Subjects: Our simple consisted of 749 volunteer students of the State University of the Basque Country (68% females and 32% males). Mean age was 21.52 ± 2.50 years old. Methods: Dietary intake data were obtained from food frequency questionnaire. This questionnaire was validated using a 24 hour recall technique. From these data the diet quality index score was calculated. The total diet quality index score ranges from 0 to 50. Body mass index was used as criteria to identify overweight and obesity.Demographic data (age, sex), smoking status and alcohol use were also registered. The statistical analyses were performed with SPSS vs 13.0. Significance level P < 0.05. Results: Prevalence of overweight and obesity for the total sample was 17.5% (25% in males and 13.9% in females). The mean diet quality index was 31.93 ± 5.62.The diet quality index score was higher in women and among individuals who have a consumption of alcohol lower than 3 times per week. The mean diet quality index was significantly lower among obese and overweight subjects compared to the normal weight individuals in total sample and in men. Conclusions: Our results suggest that diet quality is associated with overweight and obesity in this population, and that this association varied across sex groups and groups according to alcohol consumption. Since the diet quality index is based on the Dietary Guidelines, the use of these guidelines as a way to improve health should be emphasized (AU)

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