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Use of ‘light’ foods and drinks in French adults: biological, anthropometric and nutritional correlates
Author(s) -
Bellisle F.,
Altenburg de Assis M. A.,
Fieux B.,
Preziosi P.,
Galan P.,
GuyGrand B.,
Hercberg S.
Publication year - 2001
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1046/j.1365-277x.2001.00289.x
Subject(s) - medicine , micronutrient , sugar , anthropometry , context (archaeology) , food science , population , environmental health , added sugar , cohort , biology , paleontology , pathology
Background A population of over 12 000 mature subjects participated in a longitudinal study (8 years) of nutrition and health (the Su.Vi.Max Study). In this context, a specific cross‐sectional study was carried out in a randomly selected subpopulation. Aim To identify anthropometric, nutritional and biochemical correlates of spontaneous use of ‘light’ foods and drinks in a free‐living population. Design Men ( n =2299) and women ( n =1979), 45–60 years, reported their food intakes over six non‐consecutive days. Consumers of low‐fat and low‐sugar foods and drinks, and artificial sweeteners, were compared with non‐consumers. Results Users of low‐sugar products were heavier than non‐users; female consumers of low‐fat products, but not males, had higher body weight and BMI than non‐consumers. Users of low‐sugar products had higher triacylglycerols and glycaemia than non‐users while biochemical parameters were not different in users and non‐users of low‐fat products. Use of low‐sugar products led to increased diet density of a few micronutrients, including cholesterol. Low‐fat product selection was associated with increased intake of most micronutrients, both in absolute value and in density. Conclusions In mature adults, selection of fat‐reduced products was associated with improved quality of the diet, while anthropometric and biological parameters appeared less favourable in consumers of low‐sugar products vs. non‐consumers. The longitudinal follow‐up of the cohort in future years will help determine cause‐and‐effect relationships among these parameters.