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15. Development of the Healthy Eating Food Index (HEFI)-2019 measuring adherence to Canada’s Food Guide 2019 recommendations on healthy food choices

Author

Brassard, Didier, primary, Elvidge Munene, Lisa-Anne, additional, St-Pierre, Sylvie, additional, Guenther, Patricia M., additional, Kirkpatrick, Sharon I., additional, Slater, Joyce, additional, Lemieux, Simone, additional, Jessri, Mahsa, additional, Haines, Jess, additional, Prowse, Rachel, additional, Olstad, Dana Lee, additional, Garriguet, Didier, additional, Vena, Jennifer, additional, Vatanpatast, Hassan, additional, L’Abbe, Mary R., additional, and Lamarche, Benoît, additional

Published
2022
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16. Evaluation of the Healthy Eating Food Index (HEFI)-2019 measuring adherence to Canada’s Food Guide 2019 recommendations on healthy food choices

Author

Brassard, Didier, primary, Elvidge Munene, Lisa-Anne, additional, St-Pierre, Sylvie, additional, Gonzalez, Alejandro, additional, Guenther, Patricia M., additional, Jessri, Mahsa, additional, Vena, Jennifer, additional, Olstad, Dana Lee, additional, Vatanparast, Hassan, additional, Prowse, Rachel, additional, Lemieux, Simone, additional, L’Abbe, Mary R., additional, Garriguet, Didier, additional, Kirkpatrick, Sharon I., additional, and Lamarche, Benoît, additional

Published
2022
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18. A combination of single nucleotide polymorphisms is associated with the interindividual variability in the blood lipid response to dietary fatty acid consumption in a randomized clinical trial

Author

Rajendiran, Ethendhar, primary, Lamarche, Benoît, additional, She, Yongbo, additional, Ramprasath, Vanu, additional, Eck, Peter, additional, Brassard, Didier, additional, Gigleux, Iris, additional, Levy, Emile, additional, Tremblay, Angelo, additional, Couture, Patrick, additional, House, James D, additional, Jones, Peter JH, additional, and Desmarchelier, Charles, additional

Published
2021
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20. Associations of Intake of Free and Naturally Occurring Sugars from Solid Foods and Drinks with Cardiometabolic Risk Factors in a Quebec Adult Population: The PREDISE (PRÉDicteurs Individuels, Sociaux et Environnementaux) Study

Author

Bergeron, Amélie, primary, Labonté, Marie-Ève, additional, Brassard, Didier, additional, Laramée, Catherine, additional, Robitaille, Julie, additional, Desroches, Sophie, additional, Provencher, Véronique, additional, Couillard, Charles, additional, Vohl, Marie-Claude, additional, Bélanger, Mathieu, additional, Lamarche, Benoît, additional, and Lemieux, Simone, additional

Published
2021
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22. Intakes of total, free, and naturally occurring sugars in the french-speaking adult population of the province of Québec, Canada : the PREDISE study

Author

Bergeron, Amélie, Bédard, Alexandra, Couillard, Charles, Brassard, Didier, Lamarche, Benoît, Laramée, Catherine, Lemieux, Simone, Vohl, Marie-Claude, Labonté, Marie-Ève, Robitaille, Julie, Desroches, Sophie, Provencher, Véronique, Bergeron, Amélie, Bédard, Alexandra, Couillard, Charles, Brassard, Didier, Lamarche, Benoît, Laramée, Catherine, Lemieux, Simone, Vohl, Marie-Claude, Labonté, Marie-Ève, Robitaille, Julie, Desroches, Sophie, and Provencher, Véronique

Abstract

The objective of this study was to characterize the intakes of different types of sugars in an age- and sex-representative sample of French-speaking adults from five regions of the Province of Québec, Canada, enrolled in the cross-sectional PREDISE (PRÉDicteurs Individuels, Sociaux et Environnementaux) study (n = 1147, 18–65 years old; 50.2% women). Because only total sugar content of foods and beverages is available in the Canadian Nutrient File (CNF) 2015, the initial step of this study was thus to build a database of free and naturally occurring sugars content of each food item and recipe included in the R24W, which is an automated, self-administered, web-based, 24-h dietary recall validated to estimate nutrient intakes in French-speaking adults of the Province of Québec. Total sugars were manually differentiated into free and naturally occurring sugars using a systematic algorithm based on previously published systematic algorithms. The World Health Organization (WHO)’s free sugar definition was used to differentiate total sugars into free and naturally occurring sugars. Dietary intake estimates were assessed using three 24-h dietary recalls completed with the R24W. Mean total, free, and naturally occurring sugar intakes were 116.4 g (19.3% of daily energy intake (%E)), 72.5 g (11.7%E), and 44.0 g (7.5%E), respectively. Over half (57.3%) of the overall sample did not meet the WHO’s recommendation to consume less than 10%E from free sugars. Women had a higher %E from naturally occurring sugars than men and being younger was associated with a greater %E from free sugars. Sugar intakes among French-speaking adults from the Province of Québec were mainly in the form of free sugars, with the majority of the population exceeding the WHO recommendation regarding free sugar intake. This suggests that public health efforts towards reducing free sugar intake in this population are relevant and necessary, considering that overconsumption of free sugars negatively influence

Published
2020

23. Consumption of low nutritive value foods and cardiometabolic risk factors among french-speaking adults from Quebec, Canada : the PREDISE study

Author

Brassard, Didier, Lamarche, Benoît, Laramée, Catherine, Lemieux, Simone, Vohl, Marie-Claude, Robitaille, Julie, Provencher, Véronique, Brassard, Didier, Lamarche, Benoît, Laramée, Catherine, Lemieux, Simone, Vohl, Marie-Claude, Robitaille, Julie, and Provencher, Véronique

Abstract

Background: There is very limited knowledge on the magnitude to which foods with low nutritive value constitute the diet of adults from the province of Quebec. The extent to which these foods impact cardiometabolic risk is also poorly documented. The objective was to assess the contribution of low nutritive value foods to total energy intake (E) and to examine associations with cardiometabolic risk factors among French-speaking adults from 5 administrative regions of the Province of Quebec. Methods: As part of the cross-sectional PREDISE Study, 1147 adults (50.2% women; mean [SD] age, 43.2 [4.6] years) participated in a web-based investigation. Dietary intake data were obtained using a validated web-based selfadministered 24-h recall, the R24W, completed on three occasions. Foods with low nutritive value were defined as foods exceeding predetermined thresholds for the following nutrients: saturated fat, sugar or sodium as well as beverages and ingredients not recommended in Canada’s Food Guide 2019. A total of 1019 participants underwent on-site clinical assessment of cardiometabolic risk factors. Results: Participants consumed on average 29.0%E (95%CI, 28.2–29.7) as low nutritive value foods, to which pastries (18%), alcohol (15%), sweets (13%), chips/popcorn (6%) and sugar-sweetened beverages (6%) contributed the most. Low nutritive value foods contributed more to total E in men than in women (30.7%E vs. 27.5%E, respectively; P < 0.0001). In fully-adjusted linear regression models, increments of 250 kcal/d from low nutritive value foods were associated with higher body mass index (+ 1.7 kg/m2 ; 95%CI 1.2 to 2.2), higher waist circumference (+ 0.6 cm; 95%CI, 0.1 to 1.1), cholesterol: HDL cholesterol ratio (+ 0.12 mmol/L; 95%CI, 0.01 to 0.24 and triglycerides (+ 7.8%; 95%CI, 3.0 to 12.8). Conclusions: Low nutritive value foods contribute near 30% of total daily energy intake of French-speaking adults of the Province of Quebec and are associated with increased waist

Published
2020

27. food-level substitution analysis assessing the impact of replacing regular-fat dairy with lower fat dairy on saturated fat intake at a population level in Canada.

Author

Harrison, Stéphanie, Brassard, Didier, Garriguet, Didier, Lemieux, Simone, and Lamarche, Benoît

Subjects
YOGURT, FAT content of food, CHEESE, CONFIDENCE intervals, SATURATED fatty acids, MILK, INGESTION, DAIRY products, FAT
Abstract

Background The 2019 Canada's Food Guide recommends the consumption of lower fat dairy products to reduce saturated fat (SFA) intakes. Objectives The objective of this study was to assess the impact of such recommendation on SFA intake at a population level in Canada. Methods Analyses were conducted based on dietary intakes from the nationally representative 2015 Canadian Community Health Survey–Nutrition (unweighted n  = 20,103). Dietary intake was assessed using 24-h dietary recalls. Food-based substitution modeling analyses were conducted by replacing all regular-fat dairy products reported by an equal amount of a corresponding lower fat dairy product. Regular-fat dairy products included milks ≥2% fat, cheeses >25% fat, and yogurts ≥2% fat. Corresponding lower fat replacement products were 1% fat milks, 10–25% fat cheeses, and <2% fat yogurts. The National Cancer Institute method was used to account for within-person variation in dietary intakes. Results Replacing all regular-fat dairy products consumed by Canadians (ages ≥2 y) by a corresponding lower fat product reduced the population's SFA intake from 10.8% of total energy intake (%E; 95% CI: 10.7%, 11.0%) to 10.0%E (95% CI: 9.8%, 10.2%). This reduction was mostly attributable to the milk and cheese substitutions (mean SFA reductions of −0.3%E each). The proportion of the population with an SFA intake <10%E was 34.7% (95% CI: 31.2%, 38.2%) before substitution and 51.5% (95% CI: 47.5%, 55.5%) after substitution. Conclusions This food-based substitution modeling analysis suggests that SFA intakes at a population level are slightly reduced if all regular-fat dairy products consumed by Canadians were replaced by a lower fat dairy product. Approximately half of the population would still consume SFAs in excess of 10%E even if all regular-fat dairy consumed were replaced by lower fat dairy. [ABSTRACT FROM AUTHOR]

Published
2021
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28. Intakes of total, free, and naturally occurring sugars in the french-speaking adult population of the province of Québec, Canada : the PREDISE study

Author

Bergeron, Amélie, Labonté, Marie-Ève, Brassard, Didier, Bédard, Alexandra, Laramée, Catherine, Robitaille, Julie, Desroches, Sophie, Provencher, Véronique, Couillard, Charles, Vohl, Marie-Claude, Lamarche, Benoît, Lemieux, Simone, Bergeron, Amélie, Labonté, Marie-Ève, Brassard, Didier, Bédard, Alexandra, Laramée, Catherine, Robitaille, Julie, Desroches, Sophie, Provencher, Véronique, Couillard, Charles, Vohl, Marie-Claude, Lamarche, Benoît, and Lemieux, Simone

Abstract

The objective of this study was to characterize the intakes of different types of sugars in an age- and sex-representative sample of French-speaking adults from five regions of the Province of Québec, Canada, enrolled in the cross-sectional PREDISE (PRÉDicteurs Individuels, Sociaux et Environnementaux) study (n = 1147, 18–65 years old; 50.2% women). Because only total sugar content of foods and beverages is available in the Canadian Nutrient File (CNF) 2015, the initial step of this study was thus to build a database of free and naturally occurring sugars content of each food item and recipe included in the R24W, which is an automated, self-administered, web-based, 24-h dietary recall validated to estimate nutrient intakes in French-speaking adults of the Province of Québec. Total sugars were manually differentiated into free and naturally occurring sugars using a systematic algorithm based on previously published systematic algorithms. The World Health Organization (WHO)’s free sugar definition was used to differentiate total sugars into free and naturally occurring sugars. Dietary intake estimates were assessed using three 24-h dietary recalls completed with the R24W. Mean total, free, and naturally occurring sugar intakes were 116.4 g (19.3% of daily energy intake (%E)), 72.5 g (11.7%E), and 44.0 g (7.5%E), respectively. Over half (57.3%) of the overall sample did not meet the WHO’s recommendation to consume less than 10%E from free sugars. Women had a higher %E from naturally occurring sugars than men and being younger was associated with a greater %E from free sugars. Sugar intakes among French-speaking adults from the Province of Québec were mainly in the form of free sugars, with the majority of the population exceeding the WHO recommendation regarding free sugar intake. This suggests that public health efforts towards reducing free sugar intake in this population are relevant and necessary, considering that overconsumption of free sugars negatively influence

Published
2019

29. Intakes of Total, Free, and Naturally Occurring Sugars in the French-Speaking Adult Population of the Province of Québec, Canada: The PREDISE Study

Author

Bergeron, Amélie, primary, Labonté, Marie-Ève, additional, Brassard, Didier, additional, Bédard, Alexandra, additional, Laramée, Catherine, additional, Robitaille, Julie, additional, Desroches, Sophie, additional, Provencher, Véronique, additional, Couillard, Charles, additional, Vohl, Marie-Claude, additional, Lamarche, Benoît, additional, and Lemieux, Simone, additional

Published
2019
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34. Saturated Fats from Butter but Not from Cheese Increase HDL-Mediated Cholesterol Efflux Capacity from J774 Macrophages in Men and Women with Abdominal Obesity

Author

Brassard, Didier, primary, Arsenault, Benoît J, additional, Boyer, Marjorie, additional, Bernic, Daniela, additional, Tessier-Grenier, Maude, additional, Talbot, Denis, additional, Tremblay, Angelo, additional, Levy, Emile, additional, Asztalos, Bela, additional, Jones, Peter JH, additional, Couture, Patrick, additional, and Lamarche, Benoît, additional

Published
2018
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35. Comparison of the impact of SFAs from cheese and butter on cardiometabolic risk factors: a randomized controlled trial

Author

Brassard, Didier, primary, Tessier-Grenier, Maude, additional, Allaire, Janie, additional, Rajendiran, Ethendhar, additional, She, Yongbo, additional, Ramprasath, Vanu, additional, Gigleux, Iris, additional, Talbot, Denis, additional, Levy, Emile, additional, Tremblay, Angelo, additional, Jones, Peter JH, additional, Couture, Patrick, additional, and Lamarche, Benoît, additional

Published
2017
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36. Comparing the Impact of Saturated Fatty Acids from Different Dairy Sources on LDL Particle Size Phenotype

Author

Bernic, Daniela, primary, Brassard, Didier, additional, Tessier‐Grenier, Maude, additional, Rajendiran, Ethendhar, additional, She, Yongbo, additional, Ramprasath, Vanu, additional, Gigleux, Iris, additional, Levy, Émile, additional, Tremblay, Angelo, additional, Jones, Peter, additional, Couture, Patrick, additional, and Lamarche, Benoît, additional

Published
2017
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38. Comparing the Impact of Saturated Fatty acids from Different Dairy Sources on the proteome of High Density Lipoproteins

Author

Bernic, Daniela, primary, Brassard, Didier, additional, Droit, Arnaud, additional, Roux‐Dalvai, Florence, additional, Tessier‐Grenier, Maude, additional, Rajendiran, Ethendhar, additional, She, Yongbo, additional, Ramprasath, Vanu, additional, Gigleux, Iris, additional, Levy, Émile, additional, Tremblay, Angelo, additional, Jones, Peter, additional, Couture, Patrick, additional, and Lamarche, Benoît, additional

Published
2017
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39. Comparing the Effects of Dairy Saturated Fatty Acids from Butter and Cheese on Non‐Lipid Cardiovascular Risk Factors in Men and Women

Author

Brassard, Didier, primary, Tessier‐Grenier, Maude, additional, Rajendiran, Ethendhar, additional, She, Yongbo, additional, Ramprasath, Vanu, additional, Gigleux, Iris, additional, Levy, Emile, additional, Tremblay, Angelo, additional, Jones, Peter, additional, Couture, Patrick, additional, and Lamarche, Benoit, additional

Published
2016
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40. Comparing the Impact of Saturated Fatty Acids from Different Dairy Sources on Plasma Lipids: Preliminary Data from a Randomized Controlled Trial

Author

Tessier‐Grenier, Maude, primary, Brassard, Didier, additional, Rajendiran, Ethendhar, additional, She, Yongbo, additional, Ramprasath, Vanu, additional, Gigleux, Iris, additional, Levy, Emile, additional, Tremblay, Angelo, additional, Jones, Peter, additional, Couture, Patrick, additional, and Lamarche, Benoît, additional

Published
2016
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41. Additional file 1: of Consumption of low nutritive value foods and cardiometabolic risk factors among French-speaking adults from Quebec, Canada: the PREDISE study

Author

Brassard, Didier, Laramée, Catherine, Provencher, Véronique, Marie-Claude Vohl, Robitaille, Julie, Lemieux, Simone, and Lamarche, Benoît

Subjects
2. Zero hunger
Abstract

Table S1. Classification of some foods high in saturated fats, sugar or sodium in the R24W using the Health Canada Surveillance Tool Tier System. Table S2. Examples of calories from low nutritive value foods in mixed dishes as calculated in the R24W. Table S3. Estimation of standard deviation stratified by BMI, sex and age group among participants that came for clinical assessment. Table S4. Median intakes of low nutritive value foods among 1147 French-speaking adults from 5 administrative regions of the Province of Quebec, Canada. Table S5. “Naive” associations between incremental consumption of 250 cal from low nutritive value foods and cardiometabolic risk markers. Table S6. “Naive” associations between incremental consumption of 10% of total energy intakes from low nutritive value foods and cardiometabolic risk markers. Table S7. Associations between incremental consumption of 250 cal from low nutritive value foods and cardiometabolic risk markers, stratified by median Canadian Healthy Eating Index scores. Figure S1. Proportion of total energy intake provided by the main sources of low nutritive value foods according to sociodemographic characteristics. (PDF 337 kb)

42. Additional file 1: of Consumption of low nutritive value foods and cardiometabolic risk factors among French-speaking adults from Quebec, Canada: the PREDISE study

Author

Brassard, Didier, Laramée, Catherine, Provencher, Véronique, Marie-Claude Vohl, Robitaille, Julie, Lemieux, Simone, and Lamarche, Benoît

Subjects
2. Zero hunger
Abstract

Table S1. Classification of some foods high in saturated fats, sugar or sodium in the R24W using the Health Canada Surveillance Tool Tier System. Table S2. Examples of calories from low nutritive value foods in mixed dishes as calculated in the R24W. Table S3. Estimation of standard deviation stratified by BMI, sex and age group among participants that came for clinical assessment. Table S4. Median intakes of low nutritive value foods among 1147 French-speaking adults from 5 administrative regions of the Province of Quebec, Canada. Table S5. “Naive” associations between incremental consumption of 250 cal from low nutritive value foods and cardiometabolic risk markers. Table S6. “Naive” associations between incremental consumption of 10% of total energy intakes from low nutritive value foods and cardiometabolic risk markers. Table S7. Associations between incremental consumption of 250 cal from low nutritive value foods and cardiometabolic risk markers, stratified by median Canadian Healthy Eating Index scores. Figure S1. Proportion of total energy intake provided by the main sources of low nutritive value foods according to sociodemographic characteristics. (PDF 337 kb)

43. Comparing Interviewer-Administered and Web-Based Food Frequency Questionnaires to Predict Energy Requirements in Adults.

Author

Couture, Patrick, Brassard, Didier, Lemieux, Simone, Charest, Amélie, Lapointe, Annie, Labonté, Marie-Ève, and Lamarche, Benoît

Abstract

Traditional food frequency questionnaires (FFQs) are influenced by systematic error, but web-based FFQ (WEB-FFQs) may mitigate this source of error. The objective of this study was to compare the accuracy of interview-based and web-based FFQs to assess energy requirements (mERs). The mER was measured in a series of controlled feeding trials in which participants daily received all foods and caloric drinks to maintain stable body weight over 4 to 6 weeks. FFQs assessing dietary intakes and hence mean energy intake were either interviewer-administered by a registered dietitian (IA-FFQ, n = 127; control method) or self-administered using a web-based platform (WEB-FFQ, n = 200; test method), on a single occasion. Comparison between self-reported energy intake and mER revealed significant under-reporting with the IA-FFQ (−9.5%; 95% CI, −12.7 to −6.1) and with the WEB-FFQ (−11.0%; 95% CI, −15.4 to −6.4), but to a similar extent between FFQs (p = 0.62). However, a greater proportion of individuals were considered as accurate reporters of energy intake using the IA-FFQ compared with the WEB-FFQ (67.7% vs. 48.0%, respectively), while the prevalence of over-reporting was lower with the IA-FFQ than with the WEB-FFQ (6.3% vs. 17.5%, respectively). These results suggest less accurate prediction of true energy intake by a self-administered WEB-FFQ than with an IA-FFQ. [ABSTRACT FROM AUTHOR]

Published
2018
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