Weight-Loss Strategies Used by the General Population: How Are They Perceived?

Julia, Chantal; Péneau, Sandrine; Andreeva, Valentina A.; Méjean, Caroline; Fézeu, Léopold; Galán, Pilar; Herçberg, Serge

doi:10.1371/journal.pone.0097834

Cited by 56 publications

(38 citation statements)

References 48 publications

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“…A lower FSA-NPS DI was associated with higher BMI and lower educational level in the cross-sectional crude analyses presented in Table 1. Regarding BMI, this result is consistent with the findings observed in other cross-sectional investigations on BMI and diet quality (48) and is probably due to the fact that overweight/obese people are more likely to be aware of nutritional recommendations or to be dieting (49) . Regarding educational level, the association with FSA-NPS DI was not statistically significant in a multivariate model including all the descriptors of Table 1 (P = 0•2, data not shown).…”

Section: Discussionsupporting

confidence: 91%

Prospective association between cancer risk and an individual dietary index based on the British Food Standards Agency Nutrient Profiling System

et al. 2015

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The Food Standards Agency Nutrient Profiling System (FSA-NPS) constitutes the basis for the Five-Colour Nutrition Label suggested in France to be put on the front-of-pack of food products. At the individual level, a dietary index (FSA-NPS DI) has been derived and validated and corresponds to a weighted mean of all FSA-NPS scores of foods usually consumed by the individual, reflecting the nutritional quality of his/her diet. Our aim was to investigate the association between the FSA-NPS DI and cancer risk in a large cohort. This prospective study included 6435 participants to the SUpplémentation en VItamines et Minéraux AntioXydants cohort (1994)(1995)(1996)(1997)(1998)(1999)(2000)(2001)(2002)(2003)(2004)(2005)(2006)(2007)) who completed at least six 24 h dietary records during the first 2 years of follow-up. FSA-NPS DI was computed for each subject (higher values representing lower nutritional quality of the diet). After a median follow-up of 12·6 years, 453 incident cancers were diagnosed. Associations were characterised by multivariate Cox proportional hazards models. The FSA-NPS DI was directly associated with overall cancer risk (hazard ratio (HR) for a 1-point increment = 1·08 (95 % CI 1·01, 1·15), P trend = 0·02; HR Q5 v. Q1 = 1·34 (95 % CI 1·00, 1·81), P trend = 0·03). This association tended to be more specifically observed in subjects with moderate energy intake (≤ median, HR for a 1-point increment = 1·10 (95 % CI 1·01-1·20), P trend = 0·03). No association was observed in subjects with higher energy intake (P trend = 0·3). Results were not statistically significant for breast and prostate cancer risks. For the first time, this study investigated the prospective association between the FSA-NPS individual score and cancer risk. The results suggest that unhealthy food choices may be associated with a 34 % increase in overall cancer risk, supporting the public health relevance of developing front-of-pack nutrition labels based on this score.

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Section: Discussionsupporting

confidence: 91%

Prospective association between cancer risk and an individual dietary index based on the British Food Standards Agency Nutrient Profiling System

et al. 2015

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“…Since 80’s, restrictive diets to lose weight have been the subject of growing interest for the public, with a continuously raising number of specific diets proposed . Several studies have investigated the determinants of such practices in the general population; however, to our knowledge, none has done so among cancer survivors. Overweight and obesity have been recognized as risk factors associated with poorer cancer prognosis, cancer recurrence and second primary cancer, as well as with other health conditions such as cardiometabolic disorders .…”

Section: Discussionmentioning

confidence: 99%

Fasting and weight‐loss restrictive diet practices among 2,700 cancer survivors: results from the NutriNet‐Santé cohort

Fassier

Srour

Raynard³

et al. 2018

Intl Journal of Cancer

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Nutrition is often used by cancer survivors as a lever to take charge of their own health. However, some dietary behaviors are not currently recommended for patients without medical supervision. Our study aimed at evaluating weight-loss restrictive diets and fasting practices among cancer survivors of the NutriNet-Santé cohort, as well as related socio-demographic and lifestyle factors. In October 2016, 2,741 cancer survivors had completed a specific questionnaire about their practices. Fasting and non-fasting patients (respectively dieting and non-dieting) were compared using logistic regression models. Analyses were weighted according to the age, gender, and cancer location distribution of French cancer cases. 13.8% had already practiced weight-loss restrictive diet as their diagnosis. They were more likely to be women, professionally active, overweight/obese, to use dietary supplements and to have breast cancer (all p < 0.05). 6.0% had already fasted, 3.5% as their diagnosis. They were more likely to be younger, with higher educational level, higher incomes, professionally active, to have a healthy weight, and to use dietary supplements (all p < 0.05). Fasting was associated with the opinion that such practice could improve cancer prognosis (p < 0.0001). Patients who received nutritional information from health care professionals were less likely to practice fasting or weight-loss restrictive diet (0.42[0.27-0.66], p < 0.0001 and 0.49[0.38-0.64], p < 0.0001 respectively). Our study provided original results suggesting that weight-loss restrictive diets are widely practiced by cancer survivors. Fasting was less common in our study though non negligible. Sources of nutritional information received as cancer diagnosis seemed to be a key determinant of these practices.

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“…Beside the fact that gluten avoiders exhibited higher energy intake, several hypothesis can explain this finding: first, many studies reported that people who avoid gluten often declared weight control as motives (12,13,17,18) . It is possible that these participants who avoid gluten to lose weight are therefore overweight (41) . A second hypothesis would be the consumption of gluten-free substitutes, known to contain more energy, carbohydrates, Na and lipids (21) .…”

Section: Discussionmentioning

confidence: 99%

Gluten-free diet in French adults without coeliac disease: sociodemographic characteristics, motives and dietary profile

et al. 2019

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The number of people avoiding gluten is growing in many Western countries. However, little information is available on their sociodemographic and dietary profiles. We aimed to describe sociodemographic, behavioural and dietary profiles of participants avoiding gluten in the NutriNet-Santé cohort. Participants of the NutriNet-Santé cohort – excluding coeliac patients – who completed a questionnaire about food exclusions, with complete data on sociodemographic characteristics and dietary intake were included (n 20 456). Food group consumptions and nutrient intakes according to self-reported avoidance of gluten were estimated using ANCOVA adjusted for age, sex and daily energy intake. Based on principal component analysis, three dietary patterns (DP) were identified. Association between DP and avoidance of gluten was investigated using multivariate logistic regression. All data were weighted on the French census. A total of 10·31 (95 % CI 9·90, 10·73) % of the participants declared avoiding gluten, of which 1·65 % totally. They were more likely to be women, older persons, non-smokers, to have a lower educational level and declared more food intolerances. They had higher consumption of fruit, vegetables and lower consumption of dairy products, salty/sweet and fatty foods and alcohol. After adjustments on confounders, a healthy dietary pattern was positively associated with total gluten avoidance (ORQuintile5vsQuintile1 = 14·44, 95 % CI 8·62, 24·19). Our study highlighted that, in this population, individuals who avoid gluten from their diet tend to have a diet more favourable to health. These results can serve as a basis for future studies investigating the potential consequences of a gluten-free diet in non-coeliac population.

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Weight-Loss Strategies Used by the General Population: How Are They Perceived?

Cited by 56 publications

References 48 publications

Prospective association between cancer risk and an individual dietary index based on the British Food Standards Agency Nutrient Profiling System

Prospective association between cancer risk and an individual dietary index based on the British Food Standards Agency Nutrient Profiling System

Fasting and weight‐loss restrictive diet practices among 2,700 cancer survivors: results from the NutriNet‐Santé cohort

Gluten-free diet in French adults without coeliac disease: sociodemographic characteristics, motives and dietary profile

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