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Individual characteristics associated with changes in the contribution of plant foods to dietary intake in a French prospective cohort

  • Zoé ColombetEmail author
  • Benjamin Allès
  • Wendy Si Hassen
  • Aurélie Lampuré
  • Emmanuelle Kesse-Guyot
  • Sandrine Péneau
  • Serge Hercberg
  • Caroline Méjean
Original Contribution

Abstract

Purpose

Rebalancing the contribution of animal- and plant-based foods is needed to achieve sustainable diet. However, little is known concerning individual characteristics that may influence intake of plant-based foods and their changes over time. We aimed to assess changes in the contribution of plant-based foods to dietary intake over time and their association with individual characteristics.

Methods

The contribution of plant-based foods was assessed by percent energy intake provided by plant proteins in diet (PEIPP) and a score of adherence to a pro-vegetarian diet, using repeated 24-h records in 15,615 French adults participating in the NutriNet-Santé cohort study. Associations between baseline individual characteristics and changes in the two indicators over a 4–6-year follow-up were assessed using a linear mixed model.

Results

At baseline, PEIPP and pro-vegetarian score were positively associated with age [β65+ = 0.80, 95% CI = (0.71, 0.88), β65+ = 3.30, 95% CI = (2.97, 3.64), respectively] and education [βpostgraduate = 0.23, 95% CI = (0.12, 0.34), βpostgraduate = 1.19, 95% CI = (0.75, 1.62)], while they were inversely associated with BMI class [βobesity = − 0.48, 95% CI = (0.56, 0.41), βobesity = − 2.31, 95% CI = (− 2.63, − 1.98)]. Men had higher PEIPP than women [β = 0.06, 95% CI = (0.01, 0.11)]. Pro-vegetarian score significantly increased over time [β = 0.23, 95% CI = (0.08, 0.37)]. The older the individual at baseline, the greater the decrease in the two indicators during follow-up. Pro-vegetarian score increased during follow-up for obese participants at baseline.

Conclusions

The contribution of plant-based foods was associated with several socio-demographic and economic characteristics at baseline, whereas change over time was related to age and weight status. Further analysis of individual obstacles and lever to consume plant-based foods is needed.

Keywords

Plant-based foods Plant proteins Dietary change Sustainable diet Longitudinal analysis Individual characteristics 

Abbreviations

95% CI

95% Confidence Interval

ANOVA

Analysis of Variance

BMI

Body Mass Index

BMR

Basal Metabolic Rate

CARDIA

Coronary Artery Risk Development in Young Adults

ENNS

Etude Nationale Nutrition Santé

INCA2

Individual and National Consumption Survey 2

PEIPP

Percent Energy Intake Provided by Plant Proteins

SD

Standard Deviation

SE

Standard Error

UU

Urban Unit

WHO

World Health Organization

Notes

Compliance with ethical standards

Conflict of interest

On behalf of all authors, the corresponding author states that there is no conflict of interest.

Supplementary material

394_2018_1752_MOESM1_ESM.docx (55 kb)
Supplementary material 1 (DOCX 55 KB)

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Zoé Colombet
    • 1
    • 4
    Email author return OK on get
  • Benjamin Allès
    • 1
  • Wendy Si Hassen
    • 1
  • Aurélie Lampuré
    • 1
  • Emmanuelle Kesse-Guyot
    • 1
  • Sandrine Péneau
    • 1
  • Serge Hercberg
    • 1
    • 2
  • Caroline Méjean
    • 3
  1. 1.Université Paris 13, Sorbonne Paris Cité, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Centre d’Epidémiologie et Statistiques Paris Nord, Inserm (U1153), Inra (U1125), CnamBobignyFrance
  2. 2.Department of Public HealthHôpital AvicenneBobignyFrance
  3. 3.MOISA, Univ Montpellier, CIRAD, CIHEAM-IAMM, INRA, Montpellier SupAgroMontpellierFrance
  4. 4.EREN, SMBH Paris 13Bobigny CedexFrance

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