Socio-economic indicators are independently associated with intake of animal foods in French adults

Méjean, Caroline; Hassen, Wendy W. Si; Lecossais, Christelle C; Allès, Benjamin; Péneau, Sandrine; Herçberg, Serge; Castetbon, Katia

doi:10.1017/s1368980016001610

Cited by 19 publications

(27 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Despite an unfavourable context in France from reduced time spent preparing meals over recent decades, our findings do not show large socioeconomic disparities in food preparation behaviours. Unlike existing social inequalities in foods and nutrient intake in the French population [ 61 , 62 ] consistent evidence of depreciation of food preparation behaviours in low SEP groups was not observed. Further research assessing the mediating effect of food preparation behaviours on the relationship between SEP and diet quality would be useful gain insight into the mechanisms of socioeconomic inequalities in diet.…”

Section: Discussioncontrasting

confidence: 60%

Social disparities in food preparation behaviours: a DEDIPAC study

Méjean

Hassen

Gojard

et al. 2017

Nutr J

Self Cite

View full text Add to dashboard Cite

BackgroundThe 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.MethodsA 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.ResultsParticipants 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.ConclusionLowest 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.Electronic supplementary materialThe online version of this article (10.1186/s12937-017-0281-2) contains supplementary material, which is available to authorized users.

show abstract

Section: Discussioncontrasting

confidence: 60%

Social disparities in food preparation behaviours: a DEDIPAC study

Méjean

Hassen

Gojard

et al. 2017

Nutr J

Self Cite

View full text Add to dashboard Cite

show abstract

“…In conflict with our findings, it has been reported that vegans were more likely to be manual workers in the UK EPIC-Oxford cohort study [ 8 ]. A previous work conducted in the Nutrinet-Santé study indicated that consumption of animal products was higher for manual workers compared to managerial staff [ 49 ]. Animal food could have a symbolic role (contribution to physical strength and energy), explaining why vegetarian diets may be less popular in this socioeconomic group [ 49 ].…”

Section: Discussionmentioning

confidence: 99%

“…A previous work conducted in the Nutrinet-Santé study indicated that consumption of animal products was higher for manual workers compared to managerial staff [ 49 ]. Animal food could have a symbolic role (contribution to physical strength and energy), explaining why vegetarian diets may be less popular in this socioeconomic group [ 49 ]. We observed that both vegetarians and vegans were more likely to live alone without children.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Sociodemographic and Nutritional Characteristics between Self-Reported Vegetarians, Vegans, and Meat-Eaters from the NutriNet-Santé Study

et al. 2017

Self Cite

View full text Add to dashboard Cite

Background: There is a growing trend for vegetarian and vegan diets in many Western countries. Epidemiological evidence suggesting that such diets may help in maintaining good health is rising. However, dietary and sociodemographic characteristics of vegetarians and vegans are not well known. The aim of this cross-sectional study was to describe sociodemographic and nutritional characteristics of self-reported, adult vegetarians and vegans, compared to meat-eaters, from the French NutriNet-Santé study. Methods: Participants were asked if they were following a specific diet. They were then classified into three self-reported diet groups: 90,664 meat-eaters, 2370 vegetarians, and 789 vegans. Dietary data were collected using three repeated 24-h dietary records. Multivariable polytomic logistic regression models were perfomed to assess the association between the sociodemographic characteristics and type of diet. The prevalence of nutrient intake inadequacy was estimated, by sex and age for micronutrients, as well as by type of self-reported diet. Results: Compared with meat-eaters, vegetarians were more likely to have a higher educational level, whereas vegans had a lower education level. Compared with meat-eaters, vegetarians were more likely to be women, younger individuals, and to be self-employed or never employed rather than managerial staff. Vegetarians and vegans substituted animal protein-dense products with a higher consumption of plant protein-dense products (e.g., soy-based products or legumes). Vegetarians had the most balanced diets in terms of macronutrients, but also had a better adherence to French dietary guidelines. Vegetarians exhibited a lower estimated prevalence of inadequacies for micronutrients such as antioxidant vitamins (e.g., for vitamin E, 28.9% for vegetarian women <55 years of age vs. 41.6% in meat-eaters) while vegans exhibited a higher estimated prevalence of inadequacies for some nutrients, in particular vitamin B12 (69.9% in men and 83.4% in women <55 years of age), compared to meat-eaters. Conclusions: Our study highlighted that, overall, self-reported vegetarians and vegans may meet nutritional recommendations.

show abstract

“…More distant determinants, such as demographic characteristics (sex, age) and socioeconomic status might also influence weight status [ 17 , 27 , 28 ] through dietary intake. For example, higher socioeconomic status is associated with a better diet quality [ 29 , 30 , 31 ].…”

Section: Introductionmentioning

confidence: 99%

Relative Influence of Socioeconomic, Psychological and Sensory Characteristics, Physical Activity and Diet on 5-Year Weight Gain in French Adults

et al. 2017

Self Cite

View full text Add to dashboard Cite

Individual characteristics, dietary intake and physical activity influence weight status; however, the contribution of each factor to weight change has not been studied. The objective was to confirm a conceptual framework by simultaneously assessing the relative influence of socioeconomic, psychological and sensory characteristics, physical activity, and dietary intake on five-year weight gain in French adults. Individual characteristics, physical activity, and dietary data were assessed at baseline in 8014 participants in the NutriNet-Santé cohort. Self-reported anthropometric data were collected at baseline and five years later. Structural equation models, stratified by baseline body mass index (BMI), were used to perform analyses. Dietary restraint was a direct predictor of weight gain, with a stronger effect than age or intake of energy-dense foods, both in non-overweight and overweight participants. In non-overweight individuals only, intake of nutrient-dense foods and physical activity were inversely associated with weight gain. Regarding dietary intake, fat liking was the most important predictor of nutrient-dense food intake and was also related to energy-dense food intake. In these models, dietary restraint appears to be a direct predictor of weight gain and fat liking is a strong determinant of dietary intake. The influence of dietary restraint on weight gain, not explained by diet, warrants further investigation.

show abstract

Socio-economic indicators are independently associated with intake of animal foods in French adults

Cited by 19 publications

References 54 publications

Social disparities in food preparation behaviours: a DEDIPAC study

Social disparities in food preparation behaviours: a DEDIPAC study

Comparison of Sociodemographic and Nutritional Characteristics between Self-Reported Vegetarians, Vegans, and Meat-Eaters from the NutriNet-Santé Study

Relative Influence of Socioeconomic, Psychological and Sensory Characteristics, Physical Activity and Diet on 5-Year Weight Gain in French Adults

Contact Info

Product

Resources

About