Abstract:

Introduction:
The globalization of Western dietary habits—characterized by high consumption of processed products and reduced intake of plant-based foods—has become increasingly prevalent among young people, contributing to obesity, metabolic disorders, and a loss of culinary diversity. In contrast, the Mediterranean Diet, endorsed by WHO and UNESCO, is recognized as a sustainable and health-promoting dietary model rich in fiber, antioxidants, and unsaturated fats, with proven benefits for metabolic and cardiovascular health. This study aimed to identify lifestyle factors associated with better health and quality of life among medical students at the University of Valencia, to support strategies promoting healthier eating patterns. Data were collected on food preferences, adherence to the Mediterranean Diet (MEDAS), anthropometric indicators, and lifestyle variables such as physical activity.

Methodology:
After contacting students enrolled in the Medicine degree of the University of Valencia, completed questionnaires were obtained from 227 participants (106 men). Data were collected on sociodemographic, anthropometric, and lifestyle variables, as well as food consumption preferences, using various validated questionnaires, such as the MEDAS questionnaire to assess adherence to the Mediterranean dieT, and preference scales from 0 to 3 for different food types (covering 42 categories of foods and flavors). Data analysis was conducted using IBM SPSS Statistics, 26. The mean age was 20.4±4.4 years, and only 6.6% reported being current smokers. Regarding physical activity, 86.8% stated that they walked at least 20 minutes daily, in addition to other activities.

Results:
Regarding food preferences, the highest-rated and therefore most favored foods among students were eggs (2.51±0.73), pasta (2.76±0.52), nuts (2.51±0.68), sweets (2.38±0.80), chocolate (2.40±0.86), and salty flavor (2.43±0.68). Statistical analyses revealed significant results between anthropometric or lifestyle variables and food preferences. For male students, significant positive correlations were found between body weight and preference for red meat (B=2.53±1.14; p=0.028), processed meats (B=2.22±0.98; p=0.025), sweets (B=3.11±1.13; p=0.007), and sweet-flavors (B=2.53±1.28; p=0.051), as well as negative associations with breakfast cereals (B=−0.068±0.30; p=0.028). Among female students, no positive associations with weight were found; however, negative associations were observed for whole-milk yogurt (B=−1.67±0.71; p=0.020). Regarding blood pressure, significant results were found only in male students: systolic blood pressure was associated with the consumption of green beans (B=3.00±1.35; p=0.028). For heart rate, significant positive correlations were found in female students for preferences for sweet flavor (B=3.31±1.34; p=0.015), butter (B=2.62±0.91; p=0.005), mayonnaise (B=2.53±0.86; p=0.004), and salted foods (B=2.52±0.92; p=0.007), and negative correlations with preferences for green beans (B=−1.99±0.91; p=0.031), artichokes (B=−3.12±0.90; p=0.001), and low-fat or semi-skimmed yogurt (B=−2.77±1.07; p=0.011).

Conclusions:
These findings highlight that food preferences are closely linked to lifestyle and health indicators, even in young and seemingly healthy populations. Therefore, it is essential to promote educational interventions that encourage adherence to the Mediterranean dietary pattern and healthy behaviors from the early stages of university education.

Keywords:

Lifestyle Factors, Mediterranean Diet, Food Preference, Risk Factors.