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Dietary Guidelines of the Spanish Society of Community Nutrition (SENC) for the Spanish Population; the new Pyramids (SENC, 2025/26) for Healthy and Sustainable Food, Gastronomy, and Hydration

Abstract:

Background: In 1994, the Spanish Society of Community Nutrition (SENC) first proposed a dietary guide with recommendations for use by the general population of the different Autonomous Communities. This technical document and its related promotional materials were successively updated in 2001 (IMC) and 2018 (Planeta). This time, a new, updated edition is being presented (Medica Panamericana), following a collaborative process, based on the best available scientific evidence in the field of Public Health Nutrition. Methods: From a health-in-all-policies perspective, a group of nutrition and public health experts linked to the Spanish National Council of Nutrition and Public Health (SENC) was convened to review the evidence on the diet-health relationship, nutritional intake and food consumption in the Spanish population, food preparation and consumption habits, determinant factors, and the environmental impact and sustainability related issues of diets. Existing systematic reviews, updates, reports, meta-analyses, and recent high-quality studies were considered. The collaborative group contributed to the development of the working document and the design of the graphic icon, which was subsequently submitted for consultation, discussion, and qualitative evaluation, with special emphasis on the SENC Advisory Group for the Dietary Guidelines. The most significant adjustment points were agreed upon in Bilbao in a hybrid meeting held during the Meeting of the SENC Board Members and the professionals involved in the new edition. The 15th SENC 2024 Congress, held at the University of Deusto in Bilbao, provided a great venue facilitating the meeting between all the parties involved. Since that meeting, online communication has made it possible to successfully implement the suggestions for the content and materials presented in this report. Results: The new recommendations and their graphic representation emphasize the following basic considerations: practicing/promoting physical activity, emotional balance, energy balance to maintain a healthy body weight, using healthy cooking methods, and adequate water intake. The recommendations promote a balanced, varied, moderate diet that includes whole grain cereals, seasonal fruits, vegetables, legumes, varying amounts of dairy/fermented dairy products, and alternating consumption of fish, eggs, and lean meats, along with the preferential use of extra virgin olive oil as cooking fat, both in cold dishes and cooked preparations. They reinforce interest in a healthy, appetizing, supportive, and sustainable diet with seasonal and locally sourced products. The guidelines promote a sense of conviviality at all stages of life, devoting sufficient time to eating occasions, encourage the use of nutritional labeling information as well as personal and group measures that promote healthy, sustainable, satisfying and intelligent purchasing. Shopping basket literacy and culinary medicine are some of the challenges faced in the context of health promotion. Conclusions: The analysis of the evidence available and updated information on food consumption in Spain and its determining factors highlights the need to strengthen and implement the recommendations contained in this document to progressively achieve greater adherence and excellence in the habitual dietary pattern of our population.