Prospective association between total and specific dietary polyphenol intakes and cardiovascular disease risk in the Nutrinet-Sante french cohort

Background: Epidemiological and experimental evidence support a protective effect of dietary polyphenols on chronic diseases, but high quality longitudinal data are needed, including details on categories of polyphenols. Our objective was to investigate the prospective association between total and individual classes and subclasses of dietary polyphenols and the risk of major cardiovascular disease in the NutriNet-Sante cohort. Methods: A total of 84,158 participants, who completed at least three 24 h dietary records, were included between May 2009 and June 2017. Individual polyphenols intakes were obtained by matching food consumption data from the 24 h dietary records with the Phenol-Explorer polyphenol composition database. Multivariable Cox proportional hazards models were used to characterize the associations between dietary polyphenols and the incidence of cardiovascular diseases, comparing tertile T3 vs. T1 of classes and subclasses of polyphenols. Results: Over a median of 4.9 years of follow-up, 602 major cardiovascular events were diagnosed. Intakes of anthocyanins, catechins, and flavonols were strongly inversely associated with cardiovascular disease risk (anthocyanins: Hazard Ratio (HR)(for a 1-point increment of 10 mg/day) = 0.98 (0.96-0.99, p = 0.03, HRT3vs.(T1) = 0.66 (0.52-0.83), p(trend) = 0.0003; catechins: HRfor a 1-point increment of 10 mg/day = 0.98 (0.96-0.99), p = 0.02, HRT3vs. (T1) = 0.74 (0.60-0.91), p(trend) = 0.004; flavonols: HRfor a 1-point increment of 10 mg/day = 0.94 (0.90-0.99), p = 0.02, HRT3vs.(T1) = 0.75 (0.61-0.94), p(trend) = 0.006). Intakes of dihydrochalcones, proanthocyaninidins, dihydroflavonols, hydroxybenzoic acids, and stilbenes were also associated with a decrease (13%, 19%, 24%, 24%, and 27%, respectively) in cardiovascular disease risk, when comparing tertile T3 to T1. Conclusions: Higher intakes of polyphenols, especially of anthocyanins, catechins, and flavonols, were associated with a statistically significant decreased cardiovascular disease risk

Variation des corrélations entre l’attirance sensorielle déclarée et l’attirance sensorielle mesurée pour le gras, le salé et le sucré selon le niveau de désirabilité sociale

Poster 330 présenté à:13. Journées Francophones de Nutrition (JFN) ; Marseille (France) - (2015-12-09 - 2015-12-11) / CongrèsL’attirance sensorielle influence les consommations alimentaires et est associée au statut pondéral (pour les sensations de gras et de sucré). Identifier les déterminants sensoriels du comportement alimentaire à l’échelle populationnelle est utile pour apprécier la généralisation de ces résultats. Dans une précédente étude, un questionnaire développé pour être applicable à des études épidémiologiques (PrefQuest n = 40 000) a été couplé à des tests sensoriels (PrefSens n = 557) permettant de mesurer objectivement l’attirance sensorielle pour le gras, le sucré et le salé. Afin de confirmer que la mesure épidémiologique issue du PrefQuest peut être considérée comme un marqueur fiable de l’attirance réelle grâce aux résultats issus du PrefSens, il est utile de comparer les deux outils. La désirabilité sociale (DS) se définissant comme le fait d’être plus ou moins sensible à la norme sociale, peut être considérée comme un biais dans la mesure de l’attirance par questionnaire. L’hypothèse de ce travail était que les sujets ayant un fort niveau de DS auraient de faibles corrélations entre les deux outils, alors que les sujets ayant un faible niveau de DS auraient de meilleures corrélations. Ainsi, l’objectif de cette étude était d’estimer les corrélations entre l’attirance sensorielle déclarée et l’attirance sensorielle mesurée pour le gras, le salé et le sucré, selon le niveau de DS

Liking for fat is associated with sociodemographic, psychological, lifestyle and health characteristics

Sensory liking influences dietary behaviour, but little is known about specifically associated individual profiles. The aim of the present study was to investigate the associations between liking for fat-and-salt and fat-and-sweet sensations and sociodemographic, economic, psychological, lifestyle and health characteristics in a large sample. Individual characteristics and liking scores were collected by a questionnaire among 37 181 French adults. Liking scores were constructed using a validated preference questionnaire. Multinomial logisticregression models were used to assess the associations between liking levels and individual characteristics. In both sexes, subjects belonging to low-level occupational categories (OR 1·39, 95% CI 1·16, 1·67 in men; OR 1·28, 95% CI 1·16, 1·41 in women), highly uncontrolled eaters (men: OR 2·90, 95% CI 2·60, 3·23; women: OR 2·73, 95% CI 2·27, 3·30) and obese subjects (men: OR 1·45, 95% CI 1·14, 1·84; women: OR 1·47, 95% CI 1·29, 1·68) were more likely to have a strong liking for the fat-and-sweet sensation, whereas older individuals(men: OR 0·13, 95% CI 0·10, 0·16; women: OR 0·11, 95% CI 0·09, 0·14) and highly cognitive restrainers (men: OR 0·52, 95% CI 0·44, 0·63; women: OR 0·60, 95% CI 0·55, 0·66) were less likely to have a strong liking. Regarding liking for the fat-and-salt sensation, the same associations were found and specific relationships were also highlighted: current smokers and heavy drinkers were more likely to stronglyprefer the fat-and-salt sensation compared with non-smokers and abstainers or irregular alcohol consumers. The relationship between individual characteristics and a liking for fat sensation provides new and original information that may be useful for a better understanding of the associations between sensory liking and individual behaviour

Influence of food preparation behaviours on 5-year weight gain and obesity risk in French adults

International audienceIntroduction and objectives: Frequent consumption of commercially-prepared meals appears to be associated with obesity. Such a relationship could also be observed between home cooking practices and obesity but it has not been documented so far. We investigated the prospective association between food preparation behaviours and 5-year weight gain and the onset of obesity after 5 years in adults. Method: We prospectively examine 5-year weight gain and the risk of obesity after 5 years in 3,629 men and 9,221 women aged ≥ 18 years participating in the NutriNet-Santé cohort study. Self-reported weight, height and cooking practices were collected at baseline and 5 years later. Food preparation behaviours were assessed at baseline using a web-based questionnaire. Cooking skills, preparation from scratch, i.e. use of raw or fresh ingredients that had no or minimal processing and kitchen equipment were assessed using a 0-10-point score and, frequency of meal preparation, enjoyment of cooking and willingness to cook better or more frequently were categorical variables. Associations between various dimensions of food preparation behaviours and 5 years weight gain and risk to be obese 5 years later were respectively assessed using analysis of covariance and logistic regression models stratified by sex and adjusted for age, household composition and socio-economic factors. Results: In both genders, associations of frequency of meal preparation, enjoyment of cooking and willingness to cook better or more frequently, cooking skills and kitchen equipment with 5-year weight gain or obesity risk were not statistically significant (P>0.05). In women, score of preparation from scratch was inversely associated with risk to be obese five years later (OR=0.92 (0.86; 0.98), P=0.03) and women with low score of preparation from scratch more gained weight over 5 years (mean weight gain=1.69 (0.14)) compared with those with the highest score (mean weigh gain=0.87 (0.11), P=0.04). Conclusion: Use of raw or fresh ingredients that had no or minimal processing was related to lower risks of obesity and weight gain in women. Such complex relationships should be taken into account to effectively target public health efforts in obesity prevention

Compliance with Nutritional and Lifestyle Recommendations in 13,000 Patients with a Cardiometabolic Disease from the Nutrinet-Sante Study

Background: A healthy diet has been shown to prevent cardiovascular diseases complications. The objective of this study was to assess dietary intakes and compliance with nutritional and lifestyle recommendations in French adults diagnosed with hypertension, diabetes, dyslipidaemia or cardiovascular disease compared with healthy individuals. Methods: Data was collected from 26,570 subjects aged 35 to 70 years (13,285 patients and 13,285 controls matched by sex and age) of the French cohort NutriNet-Sante. Dietary intakes were assessed using three 24-h records. Mean food and nutrient intakes of patients were compared to those of healthy subjects using multivariable mixed logistic and linear regressions. Results: Compared to healthy controls, adults reporting cardiometabolic diseases had lower intakes of sweetened products, higher intakes of fish and seafood and a better compliance with dairy products. However, overall, they reported unhealthier lifestyles and dietary habits. Indeed, they were less often physically active and had similar habits regarding alcohol and tobacco consumption. They also had lower intakes of fruit, higher intakes of meat, processed meat and added fats. It is noteworthy that diabetic subjects tended to show the highest compliance with certain dietary recommendations (vegetables, pulses and whole grain products). Conclusion: Our study brings into focus the fact that some nutritional aspects still need to be improved among individuals with a cardiometabolic disease. We should encourage higher intakes of fruits and vegetables, whole grain products, and lower intakes of meat and sodium, as well as healthy lifestyle (physical activity, no-smoking and limited intake of alcohol) in order to encourage a healthier management after being diagnosed

Compliance with Nutritional and Lifestyle Recommendations in 13,000 Patients with a Cardiometabolic Disease from the Nutrinet-Sante Study

International audienceBackground: A healthy diet has been shown to prevent cardiovascular diseases complications. The objective of this study was to assess dietary intakes and compliance with nutritional and lifestyle recommendations in French adults diagnosed with hypertension, diabetes, dyslipidaemia or cardiovascular disease compared with healthy individuals. Methods: Data was collected from 26,570 subjects aged 35 to 70 years (13,285 patients and 13,285 controls matched by sex and age) of the French cohort NutriNet-Sante. Dietary intakes were assessed using three 24-h records. Mean food and nutrient intakes of patients were compared to those of healthy subjects using multivariable mixed logistic and linear regressions. Results: Compared to healthy controls, adults reporting cardiometabolic diseases had lower intakes of sweetened products, higher intakes of fish and seafood and a better compliance with dairy products. However, overall, they reported unhealthier lifestyles and dietary habits. Indeed, they were less often physically active and had similar habits regarding alcohol and tobacco consumption. They also had lower intakes of fruit, higher intakes of meat, processed meat and added fats. It is noteworthy that diabetic subjects tended to show the highest compliance with certain dietary recommendations (vegetables, pulses and whole grain products). Conclusion: Our study brings into focus the fact that some nutritional aspects still need to be improved among individuals with a cardiometabolic disease. We should encourage higher intakes of fruits and vegetables, whole grain products, and lower intakes of meat and sodium, as well as healthy lifestyle (physical activity, no-smoking and limited intake of alcohol) in order to encourage a healthier management after being diagnosed