• Rubén Martin Payo, Claudia Sánchez Díaz, Mario Suarez Colunga, Rebeca García García, María Blanco Díaz, and María Del Mar Fernández Álvarez.
• Facultad de Medicina y Ciencias de la Salud, Universidad de Oviedo, Campus del Cristo, Oviedo, España. Electronic address: martinruben@uniovi.es.
• Aten Primaria. 2020 Jan 1; 52 (1): 222822-28.

ObjectiveTo evaluate the nutritional composition of food vending machines (VM) located in university public buildings and hospitals in Asturias.DesignDescriptive cross-sectional study.LocationThe analysis was made of the contents of VMs located in public buildings, hospitals, and university teaching centres in the Principality of Asturias.Main MeasurementsAfter the public buildings were mapped, each of them was visited to check for the presence of the VMs. A a photograph was then taken of the food contained in them. The variables analysed were the type of products and their nutritional composition.ResultsThe VMs of 19 buildings (12 university and 7 hospital), contained 215 foods that were grouped into 11 categories. The most frequent were "chocolates and chocolate bars" (30,2%), "cookies" (11.6%) and "chips" (11.6%). The Kcal average was 216 (SD=133.1). The mean fat, in grams was 12.52 (SD=11.21), saturated fat 4.48 (SD=3,83), sugars 11.88 (SD=31.13), fibre 1.9 (SD=2.47), proteins 3.38 (SD=3.62), and salt 0.3 (SD=0.62). A high excess of fat, saturated fat, and salt was observed, as well as a medium excess of sugars.ConclusionsThe nutritional quality of VM in hospitals and public university centres of the Principality of Asturias cannot be defined as healthy. Therefore, health promotion strategies could be developed with the aim of improving their nutritional composition or guiding the population/users towards the selection and consumption of healthier foods.Copyright © 2018 The Authors. Publicado por Elsevier España, S.L.U. All rights reserved.

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