Nuestros investigadores

Eva Almirón Roig

Líneas de investigación
Eating behaviour and obesity (mechanisms related to appetite/satiety control; portion size and eating rate modulation); Emerging technologies in eating behaviour; Systematic review methodology. Projects: SWEET (EU 2018-22), PORTIONS (Gob Nav 2018-19)
Índice H
15, (WoS, 06/02/2019)

Publicaciones científicas más recientes (desde 2010)

Autores: Almirón, Eva, (Autor de correspondencia); Pastor, María A.; Martínez, JA; et al.
ISSN 1469-1825  Vol. 42  2019  págs. e37
Poverty-related food insecurity can be viewed as a form of economic and nutritional uncertainty that can lead, in some situations, to a desire for more filling and satisfying food. Given the current obesogenic food environment and the nature of the food supply, those food choices could engage a combination of sensory, neurophysiological, and genetic factors as potential determinants of obesity.
Autores: Almirón, Eva; et al.
ISSN 2530-0180  Vol. 65  Nº 2  2018  págs. 114 - 125
Research in obesity has traditionally focused on prevention strategies and treatments aimed at changing lifestyle habits. However, recent research suggests that eating behavior is a habit regulated not only by homeostatic mechanisms, but also by the hedonic pathway that controls appetite and satiety processes. Cognitive, emotional, social, economic, and cultural factors, as welt as organoleptic properties of food, are basic aspects to consider in order to understand eating behavior and its impact on health. This review presents a multisensory integrative view of food at both the homeostatic and non-homeostatic levels. This information will be of scientific interest to determine behavior drivers leading to overeating and, thus, to propose effective measures, at both the individual and population levels, for the prevention of obesity and associated metabolic diseases. (C) 2017 SEEN y SED. Published by Elsevier Espana, S.L.U. All rights reserved.
Autores: Almirón, Eva; Navas-Carretero, Santiago; Emery, P.; et al.
ISSN 2042-6496  Vol. 9  Nº 2  2018  págs. 715 - 739
Autores: Ziauddeen, N. , (Autor de correspondencia); Page, P.; Penney, T. L.; et al.
ISSN 0002-9165  Vol. 107  Nº 6  2018  págs. 992 - 1003
Background: Where children eat has been linked to variations in diet quality, including the consumption of low-nutrient, energy-dense food, a recognized risk factor for obesity. Objective: The aim of this study was to provide a comprehensive analysis of consumption patterns and nutritional intake by eating location in British children with the use of a nationally representative survey. Design: Cross-sectional data from 4636 children (80,075 eating occasions) aged 1.5-18 y from the UK National Diet and Nutrition Survey Rolling Program (2008-2014) were analyzed. Eating locations were categorized as home, school, work, leisure places, food outlets, and "on the go." Foods were classified into core (considered important or acceptable within a healthy diet) and noncore (all other foods). Other variables included the percentage of meals eaten at home, sex, ethnicity, body mass index, income, frequency of eating out, takeaway meal consumption, alcohol consumption, and smoking. Results: The main eating location across all age groups was at home (69-79% of eating occasions), with the highest energy intakes. Onethird of children from the least-affluent families consumed <= 25% of meals at home. Eating more at home was associated with less sugar and takeaway food consumption. Eating occasions in leisure places, food outlets, and "on the go" combined increased with age, from 5% (1.5-3 y) to 7% (11-18 y), with higher energy intakes from noncore foods in these locations. The school environment was associated with higher intakes of core foods and reduced intakes of noncore foods in children aged 4-10 y who ate school-sourced foods. Conclusions: Home and school eating are associated with better food choices, whereas other locations are associated with poor food choices. Effective, sustained initiatives targeted at behaviors and improving access to healthy foods in leisure centers and food outlets, including food sold to eat "on the go," may improve food choices. Home remains an important target for intervention through family and nutrition education, outreach, and social marketing campaigns. This trial was registered with the ISRTCN registry (https // as ISRCTN17261407. Am J Clin Nutr 2018;107:992-1003.
Autores: Almirón, Eva; Aitken, A.; Galloway, C.; et al.
ISSN 0029-6643  Vol. 75  Nº 3  2017  págs. 188 - 213
Context: Dietary assessment in minority ethnic groups is critical for surveillance programs and for implementing effective interventions. A major challenge is the accurate estimation of portion sizes for traditional foods and dishes. Objective: The aim of this systematic review was to assess records published up to 2014 describing a portion-size estimation element (PSEE) applicable to the dietary assessment of UK-residing ethnic minorities. Data sources, selection, and extraction: Electronic databases, internet sites, and theses repositories were searched, generating 5683 titles, from which 57 eligible full-text records were reviewed. Data analysis: Forty-two publications about minority ethnic groups (n = 20) or autochthonous populations (n =22) were included. The most common PSEEs (47%) were combination tools (eg, food models and portion-size lists), followed by portion-size lists in questionnaires/ guides (19%) and image-based and volumetric tools (17% each). Only 17% of PSEEs had been validated against weighed data. Conclusions: When developing ethnic-specific dietary assessment tools, it is important to consider customary portion sizes by sex and age, traditional household utensil usage, and population literacy levels. Combining multiple PSEEs may increase accuracy, but such methods require validation.
Autores: Damen, F. W. M., (Autor de correspondencia); van Kleef, E.; Agostoni, C.; et al.
ISSN 0015-6639  Vol. 71  Nº 11  2017  págs. 44 - 51
Autores: Ziauddeen, N. , (Autor de correspondencia); Almirón, Eva; Penney, T. L.; et al.
ISSN 2072-6643  Vol. 9  Nº 12  2017  págs. 1315
Eating location has been linked with variations in diet quality including the consumption of low-nutrient energy-dense food, which is a recognised risk factor for obesity. Cross-sectional data from 4736 adults aged 19 years and over from Years 1-6 of the UK National Diet and Nutrition Survey (NDNS) Rolling Programme (RP) (2008-2014) were used to explore food consumption patterns by eating location. Eating location was categorized as home, work, leisure places, food outlets and on the go. Foods were classified into two groups: core (included in the principal food groups and considered important/acceptable within a healthy diet) and non-core (all other foods). Out of 97,748 eating occasions reported, the most common was home (67-90% of eating occasions). Leisure places, food outlets and on the go combined contributed more energy from non-core (30%) than from core food (18%). Analyses of modulating factors revealed that sex, income, frequency of eating out and frequency of drinking were significant factors affecting consumption patterns (p < 0.01). Our study provides evidence that eating patterns, behaviours and resulting diet quality vary by location. Public health interventions should focus on availability and access to healthy foods, promotion of healthy food choices and behaviours across multiple locations, environments and contexts for food consumption.
Autores: Almirón, Eva; Domínguez, A.; Vaughan, D.; et al.
ISSN 0007-1145  Vol. 116  Nº 11  2016  págs. 1974 - 1983