Étude française de l’alimentation totale infantile: principaux résultats et recommandations

Hulin, Marion; Sirot, Véronique; Jean, Julien; Heral, V.; Traore, Thiéma; Mahé, Aurélie; Vin, Karine; Rivière, Gilles

doi:10.1016/j.cnd.2019.06.003

Cited by 6 publications

(5 citation statements)

References 15 publications

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“…Packaging is also questioned, possibly related to bisphenol A and other plastic contaminant issues as phthalates and melamine, which often come out [58]. The use of bisphenol A has been forbidden in food packaging since 2015 [62], but this substance and its substitutes continue to worry consumers [12]. Environmental contaminants raise fewer questions in our study, apart from health professionals, although heavy metals such as lead or mercury have frequently appeared in alarming literature in the United States [63,64] and in Europe [58].…”

Section: Discussionmentioning

confidence: 99%

“…Nevertheless, safety crises are not the only factor that may explain mistrust in infant formula. Indeed, the suspicion brought by the various recurrent scandals involving infant formula must be considered with regard to the strong recommendation messages in favor of infant formula until the age of one [68,69], in order to avoid digestive troubles and young children exposition to chemical contamination such as dioxins [12]. At the same time, exclusive breastfeeding is recommended as the best alternative up to the age of six months by the World Health Organization and the Food and Agriculture Organization of the United Nations [70], rather than infant formula.…”

Section: Discussionmentioning

confidence: 99%

“…Health authorities have carried out large-scale studies to identify the main hazards in food intended for the vulnerable public of young children under the age of three [12,13]. The current European legislative frameworks that governs the safety of infant food set strict requirements for their composition and labeling [14].…”

Section: Introductionmentioning

confidence: 99%

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Safety vs. Sustainability Concerns of Infant Food Users: French Results and European Perspectives

Kurtz

Thomopoulos

2021

Sustainability

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Context. In line with Sustainable Development Goals 3 “Good health and well-being” and 12 “Responsible Consumption and Production”, this paper is concerned with the fragile population of the less-than-3-years-old children. More specifically, it investigates how infant food safety is perceived at the household level and at the level of childhood and health professionals directly in contact with them. Objective. The paper aims to analyze consumer priorities and perceptions of hazards in infant foods qualitatively and quantitatively. Methodology. To do so, a survey was carried out in France on 1750 people representative of the general population. A hybrid method is proposed to analyze the results of the survey, mixing artificial intelligence and statistics. Main insights. Within the declared priorities when choosing infant food, health comes first, with a top ranking for the absence of harmful substances, followed closely by nutritional balance—far ahead of environment, ease of use and price. The results show that the rankings of the hazards that cause the most worry are globally homogeneous throughout the populations (families, professionals, etc.) and higher for chemical contaminants from agricultural practices and packaging. For health professionals, concerns are higher than in the general population for all categories of contaminants, and specific concerns such as risk related to environmental and unknown contaminants are much more prevalent. The perception of risk varies with the food considered. For infant formula in particular, users seem puzzled by somehow contradictory messages. Perspectives. The study is intended to be generalized to Europe.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Safety vs. Sustainability Concerns of Infant Food Users: French Results and European Perspectives

Kurtz

Thomopoulos

2021

Sustainability

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“…This can be explained by the fact that cereals are not primarily source of protein. Nevertheless, the values obtained in this study would contribute to more than 100 % of the recommended daily protein requirement for two-year-old children, even though the consumption of infested rice is not recommended [ 42 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of weevil on the physicochemical characteristics, functional properties, and nutritional value of rice (Oryza sativa L.) produced at Yagoua (far-north Cameroon)

Houketchang Ndomou,

Balti,

Tambo

et al. 2024

Heliyon

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“…Attiéké enriched with 20% beans and 20% voandzou could therefore be recommended as growth foods given their high protein content [36]. Moreover, the consumption of these attiéké could largely contribute to covering the protein needs of children over 2 years old, which are estimated between 12 to 13.5 g/day [37]. Also, according to Kasprowicz-Potocka et al [38], legume proteins are generally rich in essential amino acids particularly in lysine.…”

Section: Protein Contentmentioning

confidence: 99%

Improvement of Nutritional Properties of Attiéké by Co-Fermenting Cassava Paste with three Local Legume (Cowpea, Voandzou and Bean) Flours

Cisse,

Doué,

Zoué

et al. 2023

JABB

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Attiéké is a fermented and steamed cassava semolina made in Côte d'Ivoire. It is an excellent source of energy but contains low amounts of protein and micronutrients. This study was conducted to assess the nutritional value and sensory properties of attiéké enriched with three legumes (cowpea, voandzou and common bean). The attiéké enriched with legume flours was prepared in different proportions of 10%, 15% and 20%. The samples were produced by incorporating the flour of the three legumes into the cassava paste in a single step (fermentation). The ferment content and fermentation time were 12% and 24 hours respectively. The chemical and sensory characteristics of the cowpea, voandzou and common bean enriched attiéké formulations were determined using standard methods. The results showed that the protein (1.13-9.93%), fat (0.06-2.06%), ash (0.1-1.13%), fibre (2-6.33%) and energy (353.747-372.06 Kcal/100 g) contents of the legume-enriched attiéké increased significantly with the cowpea, voandzou and common bean content. In addition, the addition of legume meal induced a significant increase in pH from 4.6 to 4.9. The incorporation of 10, 15 and 20% legume flours changed the appearance, aroma, taste, colour, and overall acceptability of the enriched attiéké compared to the control attiéké which were less appreciated by consumers. Flours with 10% legumes added to the cassava paste before the fermentation process yielded the most acceptable food compared to flours with 15 and 20% legumes added. This work suggests that the addition of 10% legume flour to the attiéké and proper fermentation improves both the nutritional value and sensory properties of the attiéké enriched with legumes.

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Étude française de l’alimentation totale infantile: principaux résultats et recommandations

Cited by 6 publications

References 15 publications

Safety vs. Sustainability Concerns of Infant Food Users: French Results and European Perspectives

Safety vs. Sustainability Concerns of Infant Food Users: French Results and European Perspectives

Influence of weevil on the physicochemical characteristics, functional properties, and nutritional value of rice (Oryza sativa L.) produced at Yagoua (far-north Cameroon)

Improvement of Nutritional Properties of Attiéké by Co-Fermenting Cassava Paste with three Local Legume (Cowpea, Voandzou and Bean) Flours

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