Ducrot Pauline, Fassier Philippine, Méjean Caroline, Allès Benjamin, Hercberg Serge, Péneau Sandrine
Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologie et Statistiques, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, Bobigny F-93017, France.
Département de Santé Publique, Hôpital Avicenne, Bobigny Cedex F-93017, France.
Nutrients. 2016 Jul 5;8(7):413. doi: 10.3390/nu8070413.
Although home cooking has been associated with a lower body mass index in a few studies, no data exists on the motives behind food dish choices during home meal preparation and on their association with overweight. This study aimed to evaluate this association in 50,003 participants from the NutriNet-Santé cohort. Dimensions underlying the importance of 27 criteria possibly influencing dish choices were determined using an exploratory factor analysis. The association between dish choice motives and overweight (including obesity) was estimated using logistic regression models adjusted for sociodemographic and lifestyle characteristics. Five dimensions of dishes choice motives emerged: healthy diet (e.g., "nutritional balance of the dish"), constraints (e.g., "my cooking skills"), pleasure (e.g., "originality of the dish"), specific diets (e.g., "my health status"), and organization (e.g., "what I planned to eat"). A negative association was observed between the healthy diet factor and being overweight (OR = 0.65 (95% CI (confidence interval): 0.62-0.67)), whereas a positive association appeared for factors regarding pleasure (OR = 1.14 (95% CI: 1.10-1.19)) and specific diets (OR = 1.19 (95% CI: 1.17-1.22)). No significant associations were observed for constraints and organization. The significant associations between dish choice motives and overweight suggested the interest of focusing on these motives in order to promote healthier food choices during home cooking.
尽管在一些研究中，家庭烹饪与较低的体重指数相关，但关于家庭用餐准备过程中食物选择背后的动机及其与超重的关联，尚无相关数据。本研究旨在评估NutriNet-Santé队列中50,003名参与者的这种关联。使用探索性因素分析确定了可能影响菜肴选择的27个标准的重要性背后的维度。使用针对社会人口学和生活方式特征进行调整的逻辑回归模型，估计菜肴选择动机与超重（包括肥胖）之间的关联。出现了菜肴选择动机的五个维度：健康饮食（例如，“菜肴的营养平衡”）、限制因素（例如，“我的烹饪技巧”）、愉悦感（例如，“菜肴的新颖性”）、特殊饮食（例如，“我的健康状况”）和组织安排（例如，“我计划吃的东西”）。在健康饮食因素与超重之间观察到负相关（OR = 0.65（95%置信区间：0.62 - 0.67）），而在愉悦感（OR = 1.14（95%置信区间：1.10 - 1.19））和特殊饮食（OR = 1.19（95%置信区间：1.17 - 1.22））方面则呈现正相关。在限制因素和组织安排方面未观察到显著关联。菜肴选择动机与超重之间的显著关联表明，关注这些动机对于促进家庭烹饪中更健康的食物选择具有重要意义。
