The Willingness to Modify Portion Sizes or Eat New Protein Foods Largely Depends on the Dietary Pattern of Protein Intake

International audiencePromoting a more balanced animal/plant dietary protein ratio by changing portion sizes or introducing new foods is a promising means to improve diet quality, but little is known about the willingness of individuals to adopt such changes. Our objective was to assess the willingness to adopt dietary changes by these means. In a French cross-sectional study in 2018 (n = 2055), we analyzed the association between the willingness to eat smaller or larger portions or to introduce non-consumed protein foods and the current dietary patterns of individuals and their socio-demographic characteristics. These modifications had previously been identified as improving the nutrient adequacy of diets. Participants were more willing to eat smaller portion sizes than to introduce new foods and to eat larger portion sizes. The willingness for any modification varied depending on the food groups concerned. Participants were also more willing to eat larger portions and less willing to eat smaller portions when they were the most frequent consumers of the foods concerned. Participants were more willing to eat a new food if it was consumed in large quantities by individuals with a similar dietary pattern. This study underlines the importance of accounting for individual food habits when issuing nutritional recommendations

Modélisation de trajectoires acceptables de réarrangement de la consommation de sources protéiques pour augmenter l’adéquation nutritionnelle et impacts sur la durabilité

In Western countries, the consumption of animal protein, which is the predominant protein source, has been decreasing over the last decade. This consumption has been negatively associated with different sustainability parameters in the majority of cases, and studies modelling sustainable diets have shown that the different parameters are not always compatible. Diets that significantly improve different sustainability parameters have been modelled, but the consideration of cultural acceptability is insufficient and requires further investigation. The objective of this thesis was to model acceptable trajectories of rearrangement of protein source consumption to increase nutritional adequacy and to evaluate its impacts on sustainability. The study of protein source consumption in France led to the conclusion that protein intake is adequate for the entire population, but that there are different profiles of protein intake characterized by different levels of nutritional security. A study conducted in 2018 found that meat consumption levels were predicted by attitudes, social norms, and perceived behavioral control related to the reduction of meat consumption. For the stepwise dietary modelling study, it was considered acceptable for an individual to consume a new food if it was widely consumed by individuals with a similar profile of protein intake. This hypothesis was validated by a survey conducted in 2018. The modelling work identified that some dietary recommendations were effective for the general population, but others were specific to certain profiles of protein intake characterized by specific nutritional profiles and food repertoires. Finally, models have identified that systematically targeting more plant proteins during the first dietary modifications allows, despite a slightly lower nutritional adequacy, to obtain better sustainability parameters.Dans les pays occidentaux, la consommation de protéines animales, majoritaire, diminue depuis une décennie. Elle est, dans la majorité des cas, associée négativement à différents paramètres de durabilité, et les études modélisant des régimes durables ont montré que les différents paramètres n’étaient pas toujours compatibles. Des régimes améliorant largement différents paramètres de durabilité ont été modélisés, mais la prise en compte de l’acceptabilité culturelle est insuffisante et nécessite des approfondissements. L’objectif de cette thèse était de modéliser des trajectoires acceptables de réarrangement de la consommation de sources protéiques pour augmenter l’adéquation nutritionnelle et d’en évaluer les impacts sur la durabilité. L’étude des consommations de sources de protéines en France a permis de conclure que les apports en protéines sont adéquats pour l’ensemble de la population, mais qu’il existe différents profils de consommation protéique, caractérisés par des niveaux de sécurité nutritionnelle différents. Une étude réalisée en 2018 a permis d’établir que les niveaux de consommation de viande étaient prédits par les attitudes, les normes sociales, et l’auto-efficacité perçue vis-à-vis de la réduction de la consommation de viande. Pour les travaux de modélisation pas-à-pas de l’alimentation, il a été considéré acceptable pour un individu de consommer un nouvel aliment, si celui-ci était largement consommé par des individus au profil de consommation protéique similaire. Cette hypothèse a été validée par une enquête en 2018. Les travaux de modélisation ont permis d’identifier que certaines recommandations alimentaires étaient efficaces pour l’ensemble de la population, mais que d’autres étaient spécifiques à certains profils de consommation protéique, caractérisés par des profils nutritionnels et des répertoires alimentaires spécifiques. Enfin, des modèles ont permis d’identifier que viser systématiquement plus de protéines végétales lors des premières modifications diététiques permet, malgré une adéquation nutritionnelle légèrement plus faible, d’obtenir de meilleurs paramètres de durabilité

The Willingness to Modify Portion Sizes or Eat New Protein Foods Largely Depends on the Dietary Pattern of Protein Intake

Promoting a more balanced animal/plant dietary protein ratio by changing portion sizes or introducing new foods is a promising means to improve diet quality, but little is known about the willingness of individuals to adopt such changes. Our objective was to assess the willingness to adopt dietary changes by these means. In a French cross-sectional study in 2018 (n = 2055), we analyzed the association between the willingness to eat smaller or larger portions or to introduce non-consumed protein foods and the current dietary patterns of individuals and their socio-demographic characteristics. These modifications had previously been identified as improving the nutrient adequacy of diets. Participants were more willing to eat smaller portion sizes than to introduce new foods and to eat larger portion sizes. The willingness for any modification varied depending on the food groups concerned. Participants were also more willing to eat larger portions and less willing to eat smaller portions when they were the most frequent consumers of the foods concerned. Participants were more willing to eat a new food if it was consumed in large quantities by individuals with a similar dietary pattern. This study underlines the importance of accounting for individual food habits when issuing nutritional recommendations

Modelling of acceptable trajectories of rearrangement of protein source consumption to increase nutrient adequacy and impacts on sustainability

Dans les pays occidentaux, la consommation de protéines animales, majoritaire, diminue depuis une décennie. Elle est, dans la majorité des cas, associée négativement à différents paramètres de durabilité, et les études modélisant des régimes durables ont montré que les différents paramètres n’étaient pas toujours compatibles. Des régimes améliorant largement différents paramètres de durabilité ont été modélisés, mais la prise en compte de l’acceptabilité culturelle est insuffisante et nécessite des approfondissements. L’objectif de cette thèse était de modéliser des trajectoires acceptables de réarrangement de la consommation de sources protéiques pour augmenter l’adéquation nutritionnelle et d’en évaluer les impacts sur la durabilité. L’étude des consommations de sources de protéines en France a permis de conclure que les apports en protéines sont adéquats pour l’ensemble de la population, mais qu’il existe différents profils de consommation protéique, caractérisés par des niveaux de sécurité nutritionnelle différents. Une étude réalisée en 2018 a permis d’établir que les niveaux de consommation de viande étaient prédits par les attitudes, les normes sociales, et l’auto-efficacité perçue vis-à-vis de la réduction de la consommation de viande. Pour les travaux de modélisation pas-à-pas de l’alimentation, il a été considéré acceptable pour un individu de consommer un nouvel aliment, si celui-ci était largement consommé par des individus au profil de consommation protéique similaire. Cette hypothèse a été validée par une enquête en 2018. Les travaux de modélisation ont permis d’identifier que certaines recommandations alimentaires étaient efficaces pour l’ensemble de la population, mais que d’autres étaient spécifiques à certains profils de consommation protéique, caractérisés par des profils nutritionnels et des répertoires alimentaires spécifiques. Enfin, des modèles ont permis d’identifier que viser systématiquement plus de protéines végétales lors des premières modifications diététiques permet, malgré une adéquation nutritionnelle légèrement plus faible, d’obtenir de meilleurs paramètres de durabilité.In Western countries, the consumption of animal protein, which is the predominant protein source, has been decreasing over the last decade. This consumption has been negatively associated with different sustainability parameters in the majority of cases, and studies modelling sustainable diets have shown that the different parameters are not always compatible. Diets that significantly improve different sustainability parameters have been modelled, but the consideration of cultural acceptability is insufficient and requires further investigation. The objective of this thesis was to model acceptable trajectories of rearrangement of protein source consumption to increase nutritional adequacy and to evaluate its impacts on sustainability. The study of protein source consumption in France led to the conclusion that protein intake is adequate for the entire population, but that there are different profiles of protein intake characterized by different levels of nutritional security. A study conducted in 2018 found that meat consumption levels were predicted by attitudes, social norms, and perceived behavioral control related to the reduction of meat consumption. For the stepwise dietary modelling study, it was considered acceptable for an individual to consume a new food if it was widely consumed by individuals with a similar profile of protein intake. This hypothesis was validated by a survey conducted in 2018. The modelling work identified that some dietary recommendations were effective for the general population, but others were specific to certain profiles of protein intake characterized by specific nutritional profiles and food repertoires. Finally, models have identified that systematically targeting more plant proteins during the first dietary modifications allows, despite a slightly lower nutritional adequacy, to obtain better sustainability parameters

Patterns of protein food intake are associated with nutrient adequacy in the general french adult population

Protein food intake appears to partially structure dietary patterns, as most current emergent diets (e.g., vegetarian and flexitarian) can be described according to their levels of specific protein sources. However, few data are available on dietary protein patterns in the general population and their association with nutrient adequacy. Based on protein food intake data concerning 1678 adults from a representative French national dietary survey, and non-negative-matrix factorization followed by cluster analysis, we were able to identify distinctive dietary protein patterns and compare their nutrient adequacy (using PANDiet probabilistic scoring). The findings revealed eight patterns that clearly discriminate protein intakes and were characterized by the intakes of one or more specific protein foods: Processed meat', Poultry', Pork', Traditional', Milk', Take-away', Beef' and Fish'. Fish eaters' and Milk drinkers' had the highest overall nutrient adequacy, whereas that of Pork' and Take-away eaters' was the lowest. Nutrient adequacy could often be accounted for by the characteristics of the food contributing to protein intake: Meat eaters' had high probability of adequacy for iron and zinc, for example. We concluded that protein patterns constitute strong elements in the background structure of the dietary intake and are associated with the nutrient profile that they convey

Les profils diététiques protéiques sont associés à l’adéquation nutritionnelle dans la population adulte française

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Patterns of Protein Food Intake Are Associated with Nutrient Adequacy in the General French Adult Population

Protein food intake appears to partially structure dietary patterns, as most current emergent diets (e.g., vegetarian and flexitarian) can be described according to their levels of specific protein sources. However, few data are available on dietary protein patterns in the general population and their association with nutrient adequacy. Based on protein food intake data concerning 1678 adults from a representative French national dietary survey, and non-negative-matrix factorization followed by cluster analysis, we were able to identify distinctive dietary protein patterns and compare their nutrient adequacy (using PANDiet probabilistic scoring). The findings revealed eight patterns that clearly discriminate protein intakes and were characterized by the intakes of one or more specific protein foods: ‘Processed meat’, ‘Poultry’, ‘Pork’, ‘Traditional’, ‘Milk’, ‘Take-away’, ‘Beef’ and ‘Fish’. ‘Fish eaters’ and ‘Milk drinkers’ had the highest overall nutrient adequacy, whereas that of ‘Pork’ and ‘Take-away eaters’ was the lowest. Nutrient adequacy could often be accounted for by the characteristics of the food contributing to protein intake: ‘Meat eaters’ had high probability of adequacy for iron and zinc, for example. We concluded that protein patterns constitute strong elements in the background structure of the dietary intake and are associated with the nutrient profile that they convey

Impacts toxicologiques, environnementaux et économiques de l’amélioration de l’adéquation nutritionnelle des régimes individuels par des modifications élémentaires de la consommation de sources protéiques

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Une modification du profil protéique est nécessaire pour assurer l’adéquation en protéines et en acides aminés lorsqu’on augmente le rapport protéines végétales/animales : résultats de modélisations sur une population adulte en France.

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Impacts toxicologiques, environnementaux et économiques de l’amélioration de l’adéquation nutritionnelle des régimes individuels par des modifications élémentaires de la consommation de sources protéiques

International audienc