Social disparities in food preparation behaviours: a DEDIPAC study

BACKGROUND: The specific role of major socio-economic indicators in influencing food preparation behaviours could reveal distinct socio-economic patterns, thus enabling mechanisms to be understood that contribute to social inequalities in health. This study investigated whether there was an independent association of each socio-economic indicator (education, occupation, income) with food preparation behaviours. METHODS: A total of 62,373 adults participating in the web-based NutriNet-Santé cohort study were included in our cross-sectional analyses. Cooking skills, preparation from scratch and kitchen equipment were assessed using a 0-10-point score; frequency of meal preparation, enjoyment of cooking and willingness to cook better/more frequently were categorical variables. Independent associations between socio-economic factors (education, income and occupation) and food preparation behaviours were assessed using analysis of covariance and logistic regression models stratified by sex. The models simultaneously included the three socio-economic indicators, adjusting for age, household composition and whether or not they were the main cook in the household. RESULTS: Participants with the lowest education, the lowest income group and female manual and office workers spent more time preparing food daily than participants with the highest education, those with the highest income and managerial staff (P < 0.0001). The lowest educated individuals were more likely to be non-cooks than those with the highest education level (Women: OR = 3.36 (1.69;6.69); Men: OR = 1.83 (1.07;3.16)) while female manual and office workers and the never-employed were less likely to be non-cooks (OR = 0.52 (0.28;0.97); OR = 0.30 (0.11;0.77)). Female manual and office workers had lower scores of preparation from scratch and were less likely to want to cook more frequently than managerial staff (P < 0.001 and P < 0.001). Women belonging to the lowest income group had a lower score of kitchen equipment (P < 0.0001) and were less likely to enjoy cooking meal daily (OR = 0.68 (0.45;0.86)) than those with the highest income. CONCLUSION: Lowest socio-economic groups, particularly women, spend more time preparing food than high socioeconomic groups. However, female manual and office workers used less raw or fresh ingredients to prepare meals than managerial staff. In the unfavourable context in France with reduced time spent preparing meals over last decades, our findings showed socioeconomic disparities in food preparation behaviours in women, whereas few differences were observed in men

Associations between transition to retirement and changes in dietary intakes in French adults (NutriNet-Santé cohort study)

Background:Few studies have focused on the influence of retirement on dietary behaviors. Our study aimed at assessing the associations between transition to retirement and changes in dietary intake in French adults, particularly according to spousal retirement and baseline income.Methods:This prospective study included 577 French participants from the NutriNet-Santé cohort who retired over a 5-year follow-up (2009-2014 or 2010-2015). At baseline and every year, dietary intakes were assessed using 24 h records. Repeated measures of dietary intake were analysed using mixed models adjusted for energy with random effects of time and period (before and after retirement) to assess changes following retirement for each gender.Results:After retirement, intakes of saturated fatty acids and sodium increased in both genders. Women showed specific changes after retirement: decrease in the score of adherence to recommendations and in intakes of fruits, proteins, vitamins; increase in intakes of fatty sweet products. In men with the lowest income at baseline, specific changes in intake were associated with retirement such as decrease in intake of dairy products and increase in intake of lipids.Conclusions:Transition to retirement was associated with unhealthier dietary intakes. These results may help defining interventions during this vulnerable life-period.Trial registration:This study was conducted according to guidelines laid down in the Declaration of Helsinki and all procedures were approved by the Institutional Review Board of the French Institute for Health and Medical Research (IRB Inserm No. 0000388FWA00005831) and the French Data Protection Authority (Commission Nationale Informatique et Libertés No. 908450 and No. 909216). Electronic informed consents were obtained from all participants

Association de l’attirance sensorielle pour le gras, le salé et le sucré avec le risque prospectif d’obésité

info:eu-repo/semantics/nonPublishe

Fréquence et contenu nutritionnel des prises alimentaires hors repas chez les adultes français (Etude Nutrinet-Santé)

info:eu-repo/semantics/nonPublishe

Prospective association between liking for fat, sweet and salt and obesity risk in French adults

info:eu-repo/semantics/nonPublishe

Prospective association between liking for fat, sweet and salt and obesity risk in French adults

info:eu-repo/semantics/nonPublishe

Impact du passage à la retraite sur les consommations alimentaires des adultes français (Etude Nutrinet-Santé)

info:eu-repo/semantics/nonPublishe

The risk of obesity is associated with fat and sweet liking

Introduction: Fat, added sugar and sodium are important nutritional factors involved in the risk of obesity, although these components contribute to eating pleasure thanks to their sensory properties. Few cross-sectional studies have shown equivocal results about relationships between liking and weight status. The only one prospective study has shown an increase of weight in individuals who liked sweet taste and no significant relationships for fat liking. However, the tool that assesses liking is unreliable. Objectives: The aim of the study was to investigate the prospective association between liking for fat, sweet and salt and the onset of obesity in adults. Method / Design: Liking scores were assessed using a validated questionnaire and self-reported anthropometric data were collected during 4 years in 29,025 French adults participating in the NutriNetSanté study, a large web-based observational cohort. The influence of fat, sweet and salt liking on the incidence of obesity was assessed by Cox proportional hazards models adjusted for socio-demographic and economic factors, lifestyle, physical activity and energy intake. Results: In both genders, liking for fat was positively associated with obesity risk (HRmen=1.24[1.05,1.47]; HRwomen=1.20[1.10,1.32]), whereas sweet liking was inversely associated (HRmen=0.82[0.69,0.98]; HRwomen=0.88[0.80,0.98]). In contrast, no significant association with liking for salty taste was found. When liking scores were considered into quartiles, individuals with the highest fat liking had higher risk of obesity (men: HRQ4vs.Q1=2.75[1.40,5.41]; women: HRQ4vs.Q1=2.31[1.56,3.42]) than those with the lowest liking level. Regarding the highest sweet liking, a strong inverse relationship was also found (men: HRQ4vs. Q1=0.41[0.22,0.75]; women: HRQ4vs.Q1=0.65[0.45,0.92]) compared to those with the lowest liking. Conclusions: This study demonstrates that a heightened fat liking is an important predictor of weight status in adults, whereas a liking for sweet foods is inversely associated with the onset of obesity. These results suggest that sensory liking should be taking into account in obesity prevention