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The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles
- Source :
- Food and Function, Food and Function, Cambridge : Royal Society of Chemistry, 2017, 8 (2), pp.651-658. ⟨10.1039/C6FO01495J⟩, Food and Function, Cambridge : Royal Society of Chemistry, 2017, 8 (2), pp.651-658. 〈http://pubs.rsc.org/en/Content/ArticleLanding/2017/FO/C6FO01495J#!divMetrics〉. 〈10.1039/C6FO01495J〉, Food and Function, 2017, 8 (2), pp.651-658. ⟨10.1039/C6FO01495J⟩
- Publication Year :
- 2017
- Publisher :
- Royal Society of Chemistry (RSC), 2017.
-
Abstract
- This study has been financially supported by the French National Research Agency-ANR (AlimaSSenS project No. 14-CE20-0003-01). The NutriNet-Sante is supported by the French Ministry of Health (DGS), the French Institute for Health Surveillance (InVS), the National Institute for Prevention and Health Education (INPES), the Foundation for Medical Research (FRM), the National Institute for Health and Medical Research (INSERM), the National Institute for Agricultural Research (INRA), the National Conservatory of Arts and Crafts (CNAM), and the University of Paris 13; International audience; Food processing impacts both food structure and nutritional density. The effect of food structure on satiety and glycemic potentials is well recognized. However, the association between processing, satiety and glycemic potentials and nutrient profiles has not been much studied, especially in the diets of the elderly. Therefore, this study aimed at exploring relations between the level of food processing, consumption and nutrient profiles and satiety and glycemic potentials among 6686 French elderly people (≥65 years). Dietary assessment was realized through a web-based 24 h dietary record tool. Among a total of 2688 foods, 280 generic foods were aggregated based on a consumption threshold of at least 5% by the population. The satiety potential was calculated using the Fullness Factor equation, and the glycemic potential using the glycemic index and the glucose glycemic equivalent. Foods and dishes were ranked according to an adapted international NOVA classification as raw/minimally-processed (G1), processed (G2) and ultra-processed (G3). ANOVA and correlation analyses showed that the more food is processed, the lower its satiety potential and nutrient density and the higher its glycemic impact, especially when comparing G1 and G3. Besides, the foods consumed in the greatest quantity daily tend to be the most satiating, and ultra-processed foods were among the less frequently consumed both in terms of percentage and daily quantity (around two-fold difference between minimally- and ultra-processed foods). In conclusion, because it is partly related to health food potential, the degree of processing, especially for ultra-processed products, should be taken into consideration more when evaluating consumption profiles of different populations.
- Subjects :
- Male
0301 basic medicine
Food Handling
[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition
Population
Satiation
Biology
Alimentation
Nutrient density
Eating
03 medical and health sciences
Nutrient
Humans
Food science
education
Aged
Glycemic
Aged, 80 and over
2. Zero hunger
education.field_of_study
030109 nutrition & dietetics
business.industry
personnes âgées
digestive, oral, and skin physiology
Feeding Behavior
General Medicine
Food Analysis
3. Good health
Glycemic index
Glycemic Index
Food processing
Female
France
Analysis of variance
business
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Nutritive Value
Food Science
Subjects
Details
- ISSN :
- 2042650X and 20426496
- Volume :
- 8
- Database :
- OpenAIRE
- Journal :
- Food & Function
- Accession number :
- edsair.doi.dedup.....9365cc2f3eeab89181237ddd36ed80e7
- Full Text :
- https://doi.org/10.1039/c6fo01495j