Influence of food preparation behaviours on 5-year weight gain and obesity risk in French adults

Autor: Méjean, Caroline, Si Hassen, Wendy, LAMPURE, Aurélie, Gojard, Séverine, Ducrot, Pauline, Péneau, Sandrine, Hercberg, Serge, Castetbon, Katia
Přispěvatelé: Marchés, Organisations, Institutions et Stratégies d'Acteurs, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Centre de Recherche Épidémiologie et Statistique Sorbonne Paris Cité (CRESS (U1153 / UMR_A_1125 / UMR_S_1153)), Université Paris Diderot - Paris 7 (UPD7)-Université Sorbonne Paris Cité (USPC)-Université Paris Descartes - Paris 5 (UPD5)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de la Recherche Agronomique (INRA), Centre Maurice Halbwachs (CMH), École des hautes études en sciences sociales (EHESS)-Centre National de la Recherche Scientifique (CNRS)-École normale supérieure - Paris (ENS Paris), Université Paris sciences et lettres (PSL)-Université Paris sciences et lettres (PSL), Département de Santé Publique, Hôpital Avicenne [AP-HP], Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP)-Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP), Ecole de Santé publique, Centre de Recherche en Epidémiologie, Biostatistique et Recherche Clinique, Université libre de Bruxelles (ULB), University of West London. GBR., ProdInra, Migration
Jazyk: angličtina
Rok vydání: 2017
Předmět:
Zdroj: 2nd Cook and Health Symposium
2nd Cook and Health Symposium, University of West London. GBR., Mar 2017, Londres, United Kingdom
Popis: International audience; Introduction and objectives: Frequent consumption of commercially-prepared meals appears to be associated with obesity. Such a relationship could also be observed between home cooking practices and obesity but it has not been documented so far. We investigated the prospective association between food preparation behaviours and 5-year weight gain and the onset of obesity after 5 years in adults. Method: We prospectively examine 5-year weight gain and the risk of obesity after 5 years in 3,629 men and 9,221 women aged ≥ 18 years participating in the NutriNet-Santé cohort study. Self-reported weight, height and cooking practices were collected at baseline and 5 years later. Food preparation behaviours were assessed at baseline using a web-based questionnaire. Cooking skills, preparation from scratch, i.e. use of raw or fresh ingredients that had no or minimal processing and kitchen equipment were assessed using a 0-10-point score and, frequency of meal preparation, enjoyment of cooking and willingness to cook better or more frequently were categorical variables. Associations between various dimensions of food preparation behaviours and 5 years weight gain and risk to be obese 5 years later were respectively assessed using analysis of covariance and logistic regression models stratified by sex and adjusted for age, household composition and socio-economic factors. Results: In both genders, associations of frequency of meal preparation, enjoyment of cooking and willingness to cook better or more frequently, cooking skills and kitchen equipment with 5-year weight gain or obesity risk were not statistically significant (P>0.05). In women, score of preparation from scratch was inversely associated with risk to be obese five years later (OR=0.92 (0.86; 0.98), P=0.03) and women with low score of preparation from scratch more gained weight over 5 years (mean weight gain=1.69 (0.14)) compared with those with the highest score (mean weigh gain=0.87 (0.11), P=0.04). Conclusion: Use of raw or fresh ingredients that had no or minimal processing was related to lower risks of obesity and weight gain in women. Such complex relationships should be taken into account to effectively target public health efforts in obesity prevention.
Databáze: OpenAIRE
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