Comidas caseras y abatimiento de obesidad: una revisión narrativa

Main Article Content

María de Jesús Serrano-Plata Ma. Victoria Domínguez-García Xavier Allirot Antonio Laguna-Camacho


La disminución en consumo de comidas típicas y el aumento en consumo de alimentos industrializados altos en grasa, azúcar y sal coinciden con la prevalencia de obesidad. Se examinan las posibles ventajas sociales, sensoriales y somáticas de las comidas caseras y su relación con el peso corporal. Se realizó una búsqueda de literatura científica en cinco bases de datos, de 169 estudios localizados, 14 de ellos cumplieron con los criterios de inclusión para una revisión narrativa. Los resultados muestran que las comidas caseras serían episodios de alimentación que incluyen platillos típicos aceptados por la cultura de las familias y se ajustan a una dieta nutricionalmente adecuada. Un consumo regular de comidas caseras podría contribuir a disminuir la prevalencia de obesidad.

Article Details

Como citar
SERRANO-PLATA, María de Jesús et al. Comidas caseras y abatimiento de obesidad: una revisión narrativa. CIENCIA ergo-sum, [S.l.], v. 26, n. 1, nov. 2018. ISSN 2395-8782. Disponible en: <>. Fecha de acceso: 17 ene. 2019
Ciencias sociales


ADA (American Diabetes Association). (2017). Standards of medical care in diabetes. Diabetes Care, 40(1), S57-S63. Disponible en

Anderson, S. y Whitaker, R.C. (2010). Household routines and obesity in US preschool-aged children. Pediatrics, 125(3), 420-8.

Banna, J., Buchthal, O., Delormier, T., Creed-Kanashiro, H., y Penny, M. (2016). Influences on eating: a qualitative study of adolescents in a periurban area in Lima, Peru. BMC Public Health, 16, 40.

Bezerra, I., Curioni, C. y Sichieri, R. (2012). Association between eating out of home and body weight. Nutrition Reviews, 70(2), 65-79.

Bray, G. A., Kim, K. K., Wilding, J. y World Obesity Federation. (2017). Obesity: a chronic relapsing progressive disease process. A position statement of the World Obesity Federation. Obesity Reviews, 18, 715-723.

Brown-Kramer, C., Tiviniemi, M. y Winseman, J. (2009). Food exemplar salience. What foods people think of when you tell them to change their diet? Appetite, 52, 753-756.

Byrne, J. (2016). Improving the peer review of narrative literature reviews. Research Integrity and Peer Review, 1, 12.

Datar, A. (2017). The more the heavier? Family size and childhood obesity in the U. S. Social Science & Medicine, 180, 143-151.

Díaz-Méndez, C. y Van den Broek, H. (2017). Eating out in modern societies: An overview of a heterogeneous habit. Appetite, 119, 1-4

Dohle, S., Rall, S. y Siegrist, M. (2014). I cooked it myself: Preparing food increases liking and consumption. Food Quality and Preference, 33, 14-16.

FAO (Food and Agriculture Organization). (2017). Guías alimentarias basadas en alimentos. Disponible en

Fiese, B., Hammons, A. y Grigsby-Toussaint, D. (2012). Family mealtimes: A contextual approach to understanding childhood obesity. Economics & Human Biology, 10(4), 365-374.

Fulkerson, J., Larson, N., Horning, M. y Neumark-Sztainer, D. (2014). A review of associations between family or shared meal frequency and dietary and weight status outcomes across the lifespan. Journal of Nutrition Education and Behavior, 46(1), 2-19.

Gatley, A., Caraher, M. y Lang, T. (2014). A qualitative, cross cultural examination of attitudes and behaviour in relation to cooking habits in France and Britain. Appetite, 75, 71-81.

González-Muniesa, P., Mártinez-González, M., Hu, F., Després, J., Matsuzawa, Y., Loos, R., Moreno, L., Bray, G. y Martinez, J. (2017). Obesity. Nature Reviews Disease Primers, 3(17034).

Gustat, J., Lee, Y., O’Malley, K., Luckett, B., Myers, L., Terrell, L., … y Johnson, C. (2017). Personal characteristics, cooking at home and shopping frequency influence consumption. Preventive Medicine Reports, 6, 104-110.

Haines, J., McDonald, J., O’Brien, A., Sherry, B., Bottino, C., Schmidt, M. y Taveras E. (2013). Healthy habits, happy homes: Randomized trial to improve household routines for obesity prevention among preschool-aged children. JAMA Pediatrics Journal Club Slides, 167(11), 1072-1079.

Hammons, A. y Fiese, B. (2011). Is frequency of shared family meals related to the nutritional health of children and adolescents? Pediatrics, 127(6), e1565-74.

Herbert, J., Flego, A., Gibbs, L., Waters, E., Swinburn, B., Reynolds, J. y Moodie, M. (2014). Wider impacts of a 10-week community cooking skills program-Jamie’s Ministry of Food, Australia. BMC Public Health, 14, 1161.

Hernández-Ramírez, J. y Ortega-Canto, J. (2016). El perfil general del excedente nutrimental en México en el periodo 1990-2013: un enfoque a partir del suministro energético de macronutrimentos y grupos de alimentos. Salud Colectiva, 2(4), 487-504.

Himmelgreen, D., Cantor, A., Arias, S. y Romero-Daza, N. (2014). Using a biocultural approach to examine migration/globalization, diet quality, and energy balance. Physiology & Behavior, 134, 76-85.

Johnson, S., Goodell, L., Williams, K., Power, T. y Hughes, S. (2015) Getting my child to eat the right amount. Mothers’ considerations when deciding how much food to offer their child at a meal. Appetite, 88, 24-32.

Jones, S., Walter, J., Soliah, L. y Phifer, J. (2014). Perceived motivators to home food preparation: focus group findings. Journal of the Academy of Nutrition and Dietetics, 114(10), 1552-1556.

Keller, K., Rodríguez-López, S., Carmenate-Moreno, M. y Acevedo-Cantero, P. (2014). Associations between food consumption habits with meal intake behaviour in Spanish adults. Appetite, 83, 63-68.

Khanom, A., Hill, R., Morgan, K., Rapport, F., Lyons, R. y Brophy, S. (2015). Parental recommendations for population level interventions to support infant and family dietary choices: a qualitative study from the growing up in wales, environments for healthy Living (EHL) study. BMC Public Health, 15, 234.

Kobayashi, S., Asakura, K., Suga, H. y Sasaki, S. (2017). Living status and frequency of eating out-of-home foods in relation to nutritional adequacy in 4, 017 Japanese female dietetic students aged 18-20 years: A multicenter cross-sectional study. Journal of Epidemiology, 27(6).

Lachat, C., Nago, E., Verstraeten, R., Roberfroid, D., Van Camp, J. y Kolsteren, P. (2012). Eating out of home and its association with dietary intake: A systematic review of the evidence. Obesity Reviews, 13, 329-346.

Laguna-Camacho, A. y Booth, D. (2015). Meals described as healthy or unhealthy match public health education in England. Appetite, 87, 283-287.

Laguna-Camacho, A. (2017). Hacia una perspectiva sociocultural y económica en la política contra la alimentación no saludable. Revista de Salud Pública de México, 59, 124-125.

Levine, C., Miyamoto, Y., Markus, H. R., Rigotti, A., Morozink Boylan, J., Park, J., … y Riff, C. (2016). Culture and healthy eating: The role of independence and interdependence in the United States and Japan. Personality and Social Psychology Bulletin, 42(10), 1335-1348.

Lora, K., Cheney, M. y Branscum, P. (2017). Hispanic mothers’ views of the fathers’ role in promoting healthy behaviors at home: Focus Group Findings. Journal of the Academy of Nutrition and Dietetics, 117(6), 914-922.

Marín-Cárdenas, A., Sánchez-Ramírez, G. y Maza-Rodríguez, L. (2014). Prevalencia de obesidad y hábitos alimentarios desde el enfoque de género: el caso de Dzutóh, Yucatán, México. Estudios Sociales, 22(44), 64-90.

McGuffin, L., Wallace, J., McCrorie, T., Price, R., Pourshahidi, L. y Livingstone, M. (2013). Family eating out-of-home: a review of nutrition and health policies. Proceedings of the Nutrition Society. Cambridge University Press, 72(1), 126-39.

Mills, S., White, M., Brown, H., Wrieden, W., Kwasnicka, D., Halligan, J., Robalino, S. y Adams, J. (2017). Health and social determinants and outcomes of home cooking: A systematic review of observational studies. Appetite, 111, 116-134.

Monteiro, C., Cannon, G., Moubarac, J., Levy, R., Louzada, M. y Jaime, P. (2017). The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutrition, 21, 1-13.

Naska, A., Orfanos, P., Trichopoulou, A., May, A. M., Overvad, K., Jakobsen, M.U. y Peeters, P. (2011). Eating out, weight and weight gain. A cross-sectional and prospective analysis in the context of the EPIC-PANACEA study. International Journal of Obesity, 35(3), 416-426.

OPS-OMS (Organización Panamericana de la Salud Organización Mundial de la Salud) (2015). Alimentos y bebidas industrializados en América Latina: tendencias, efecto sobre la obesidad e implicaciones para las políticas públicas. Disponible en

Raskind, I., Woodruff, R., Ballard, D., Cherry, S., Daniel, S., Haardörfer, R. y Kegler, M. C. (2017). Decision-making processes shaping the home food environments of young adult women with and without children. Appetite, 113, 124-133.

Reckinger, R. y Régnier, F. (2017). Diet and public health campaigns: Implementation and appropriation of nutritional recommendations in France and Luxembourg. Appetite, 112, 249-259.

Rosenkranz, R. y Dzewaltowski, D. (2008). Model of the home food environment pertaining to childhood obesity. Nutrition Reviews, 66(3), 123-140.

Santiago-Torres, M., Tinker, L., Allison, M., Breymeyer, K., Garcia, L., Kroenke, C., Lampe, J. … y Neuhouser, M. (2015). Development and use of a traditional mexican diet score in relation to systemic inflammation and insulin resistance among women of mexican descent. The Journal of Nutrition, 145(12), 2732-2740.

Schuldt, J. y Pearson, A. (2015). Nutrient-centrism and perceived risk of chronic disease. Journal of Health Psychology, 20(6), 899-906.

SSA (Secretaría de Salud) (2012). Norma Oficial Mexicana NOM-043-SSA2-2012. Servicios básicos de salud. Promoción y educación para la salud en materia alimentaria. Criterios para brindar orientación. Disponible en

Seguin, R., Aggarwal, A., Vermeylen, F. y Drewnowski, A. (2016) Consumption frequency of foods away from home linked with higher body mass index and lower fruit and vegetable intake among adults: a cross-sectional study. Journal of Environmental and Public Health.

Small, L., Lane, H., Vaughan, L., Melnyk, B. y McBurnett, D. (2013). A systematic review of the evidence: the effects of portion size manipulation with children and portion education/training interventions on dietary intake with adults. Worldviews on Evidence-Based Nursing, 10(2), 69-81.

Sobal, J. y Hanson, K. (2014). Family dinner frequency, settings and sources, and body weight in US adults. Appetite, 78, 81-88.

Sun, G., Jia, G., Peng, H., Dickerman, B., Compher, C. y Liu, J. (2015). Trends of childhood obesity in china and associated factors. Clinical nursing research, 24(2), 156-171.

Tiwari, A., Aggarwal, A., Tang, W. y Drewnowski, A. (2017). Cooking at home: a strategy to comply with U. S. dietary guidelines at no extra cost. American Journal of Preventive Medicine, 52(5), 616-624.

Tumin, R. y Anderson, S. (2017). Television, home-cooked meals, and family meal frequency: Associations with adult obesity. Journal of the Academy of Nutrition and Dietetics, 117(6), 937-945.

Unesco (United Nations Educational, Scientific and Cultural Organization) (2010). Patrimonio cultural inmaterial de la humanidad. Disponible en

Utter, J. y Denny, S. (2016). Supporting families to cook at home and eat together: findings from a feasibility study. Journal of Nutrition Education and Behavior, 48(10), 716-722.

Watts, A., Lovato, C., Barr, S., Hanning, R. y Mâsse, L. C. (2015). Experiences of overweight/obese adolescents in navigating their home food environment. Public Health Nutrition, 18(18), 3278-86.

Welsh, E., French, S. y Wall, M. (2011). Examining the relationship between family meal frequency and individual dietary intake: does family cohesion play a role? Journal of Nutrition Education and Behavior, 43(4), 229-235.