Starchy Food Consumption in French Adults: A Cross-Sectional Analysis of the Profile of Consumers and Contribution to Nutritional Intake in a Web-Based Prospective Cohort

Abstract

Background: French Nutritional Guidelines recommend eating starchy foods at each meal, according to appetite, and advise to vary sources. However, the proportion of energy from carbohydrates is currently too low in many Western European countries. Methods: Consumption of the different types of starchy foods was assessed among 80,209 adult participants in the French NutriNet-Santé cohort (78% women, mean age 42.9 ± 14.5). Description of starchy food consumption according to sociodemographics was provided as well as the contribution of starchy food to nutritional intake. Determinants of adherence to starchy food nutritional guidelines were estimated using multivariable polytomous logistic regression. Results: Starchy foods contributed approximately 22% of the energy intake, 75% of the complex carbohydrate intake and 36.1% of the fibre intake. About 43% of the subjects had intakes in line with the French Nutritional Guidelines concerning starchy foods. Men met the recommendation more frequently (55 vs. 33% for women), but were also more likely to exceed the recommendation (9.5 vs. 1.3%), even after adjustment for energy intake. According to our multivariable model, starchy food consumption increased also with age. Conclusions: A higher consumption of starchy foods should be promoted in the French population in order to increase the part of the energy intake coming from complex carbohydrates.

NutriNet-Salud Mexico. Prospective study online: 2018-2028. Relationship between nutrition and health and determinants of dietary habits and nutritional status

“…Scientific evidence points out the importance of developing longitudinal cohort studies, with medium and long-term observation periods, complemented by comparative studies, to dynamically know the behavior and the different conducts of large populations, and thus identify risk factors and elements for health protection [6][7][8][9] .…”

Pemanfaatan Sayur Dalam Pembuatan Lasagna Non Daging

“…Starchy food menyumbang sekitar 22% dari asupan energi, 75% kompleks asupan karbohidrat dan 36,1% dari asupan serat dan 43% asupan sejalan dengan pedoman gizi Prancis mengenai starchy food, konsumsi starchy food meningkat juga seiring bertambahnya usia. (De Edelenyi et al, 2014). Komposisi campuran sayur yang digunakan dalam pembuatan lasagna non-daging adalah brokoli, bayam dan jamur.…”