0 avis
Habitual meat consumption is positively associated with protein valuation in a sample of French adults
Archive ouverte
Edité par CCSD -
International audience. Balancing animal and plant protein sources is a goal for sustainable diets. Protein valuation was suggested as a potential determinant of dietary intakes, however, animal protein sources are generally richer in protein and therefore would be higher-valued. This study evaluates the link between consumption of different protein sources, especially meat, and protein valuation. We conducted an online survey on a non-representative sample of French meat eaters. Participants completed a quantitative food frequency questionnaire restricted to protein sources (adapted from de Gavelle, Nutrients, 142, 104-345, 2019) and a macronutrient valuation task (adapted from Buckley, Appetite, 149, 2056-2064, 2019). The latter consists in a 2-alternative forced choice between foods varying in macronutrient composition. We used linear regression for statistical analysis. Of 201 participants who completed the survey, 86 (39F) passed quality checks. Average protein consumption in the sample was 84.6+/-31.1g/d (Mean+/-SD). Average meat consumption was 135.5+/-106.5g/d, meat being the first contributor to protein intakes (35+/-16%). Protein and meat intakes positively correlated with protein valuation (p=0.03 and p=0.03, respectively), but not with valuation of lipids, carbohydrates nor food energy density (p>0.05). Consumption of meat alternatives inversely correlated with protein valuation (p<0.01). Positive correlation between meat and protein consumption and protein valuation suggests there is a link between food choices and macronutrient-specific hedonic processes, which might explain the importance of meat as contributor to protein intake. Interestingly, these processes appear to be inversely associated with alternative protein choices. Study of protein valuation might help to find the way towards efficient strategies to compose a more sustainable diet, for instance to avoid the risk of decrease in hedonic value of meat-reduced diets and unhealthy compensations.Authors thank Annika Flynn and Jeff Brunstrom for their help with the macronutrient valuation task.
Consulter en ligne
Suggestions
Du même auteur
