Evolution of dietary patterns in Flanders: an ecological trend study on best-selling cookbook recipes (2008-2018) and their correlation with household purchases.
Viktor Lowie Juliaan Proesmans, Christophe Matthys, Iris Vermeir, Maggie Geuens
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引用次数: 0
Abstract
Background: With rising obesity rates in Western societies, analyzing changes in dietary patterns is paramount. While nutritional surveys have been informative, traditional cookbooks have historically shed light on national cuisines and its changes. Despite the growing popularity of online platforms for food information, cookbooks might still reflect prevalent dietary trends and the diets people follow. This study examined (1) the changes in nutritional content and food group usage in the best-selling cookbooks from 2008 to 2018, and (2) the correlation between the food groups in these cookbooks and dietary patterns (inferred from household purchases) over the same timeframe.
Methods: An exploratory ecological study was conducted on 20 main course recipes of each of the five best-selling cookbooks in Flanders annually between 2008 and 2018. Trends in macronutrients and food group usage in these recipes were analyzed using generalized linear models. Additionally, these trends were compared to household purchase data in Flanders using correlation matrices.
Results: Our results reveal a rising trend towards the use of plant-based ingredients and meat alternatives in cookbooks over the period 2008-2018. There was an increase in the usage of vegetables, nuts & seeds, and cheese. Conversely, there was a decline in the usage of meat, sugar & sweeteners, alcohol, and dairy (all p-values < 0.05). In terms of macronutrient content, there was an upswing in carbohydrate, fibre, and sugar levels, while the total fat content showed a decrease (all p-values < 0.05). The levels of protein and saturated fat remained consistent over time. Notably, shifts in plant-based and animal-based food group preferences in popular cookbook recipes align with the trends seen in actual household purchases of these food groups (all p-values < 0.05).
Conclusion: These findings indicate that cookbook content evolves over time, potentially reflecting shifts in population dietary patterns. Future research is needed to determine (Buisman ME, Jonkman J. Dietary trends from 1950 to 2010: a Dutch cookbook analysis. J Nutr Sci [Internet]. 2019 ed [cited 2022 Apr 19];8. https://www.cambridge.org/core/journals/journal-of-nutritional-science/article/dietary-trends-from-1950-to-2010-a-dutch-cookbook-analysis/AB281ADE0F09FF8F518B8AC4A2A5BEA8#supplementary-materials ) any causative link between cookbooks and dietary habits, and (Ashwell M, Barlow S, Gibson S, Harris C. National Diet and Nutrition Surveys: the British experience. Public Health Nutr. 2006;9(4):523-30.) the potential for cookbooks to aid in health promotion.
背景：随着西方社会肥胖率的上升，分析饮食模式的变化至关重要。营养调查提供了丰富的信息，而传统的烹饪书则从历史上揭示了各国菜肴及其变化。尽管食品信息的网络平台日益普及，但食谱可能仍能反映普遍的饮食趋势和人们的饮食习惯。本研究考察了（1）2008 年至 2018 年畅销食谱中营养成分和食物类别使用的变化，以及（2）这些食谱中的食物类别与同一时期饮食模式（根据家庭购买推断）之间的相关性：方法：对 2008 年至 2018 年期间佛兰德斯地区每年最畅销的五本烹饪书中的每一本中的 20 道主菜食谱进行了探索性生态研究。使用广义线性模型分析了这些食谱中的宏量营养素和食物类别使用趋势。此外，还利用相关矩阵将这些趋势与佛兰德家庭购买数据进行了比较：结果：我们的研究结果表明，在 2008-2018 年期间，食谱中使用植物性配料和肉类替代品的情况呈上升趋势。蔬菜、坚果和种子以及奶酪的使用量有所增加。相反，肉类、糖和甜味剂、酒精和乳制品的使用量有所下降（所有 p 值均为结论值）：这些研究结果表明，食谱内容随着时间的推移而变化，可能反映了人口饮食模式的变化。未来的研究需要确定（Buisman ME, Jonkman J. Dietary trends from 1950 to 2010: a Dutch cookbook analysis.J Nutr Sci [Internet].2019 ed [cited 2022 Apr 19];8. https://www.cambridge.org/core/journals/journal-of-nutritional-science/article/dietary-trends-from-1950-to-2010-a-dutch-cookbook-analysis/AB281ADE0F09FF8F518B8AC4A2A5BEA8#supplementary-materials ）食谱与饮食习惯之间的任何因果联系，以及（Ashwell M, Barlow S, Gibson S, Harris C. National Diet and Nutrition Surveys: the British Experience.2006; 9(4):523-30.) 烹饪书在帮助促进健康方面的潜力。
期刊介绍：
Nutrition Journal publishes surveillance, epidemiologic, and intervention research that sheds light on i) influences (e.g., familial, environmental) on eating patterns; ii) associations between eating patterns and health, and iii) strategies to improve eating patterns among populations. The journal also welcomes manuscripts reporting on the psychometric properties (e.g., validity, reliability) and feasibility of methods (e.g., for assessing dietary intake) for human nutrition research. In addition, study protocols for controlled trials and cohort studies, with an emphasis on methods for assessing dietary exposures and outcomes as well as intervention components, will be considered.
Manuscripts that consider eating patterns holistically, as opposed to solely reductionist approaches that focus on specific dietary components in isolation, are encouraged. Also encouraged are papers that take a holistic or systems perspective in attempting to understand possible compensatory and differential effects of nutrition interventions. The journal does not consider animal studies.
In addition to the influence of eating patterns for human health, we also invite research providing insights into the environmental sustainability of dietary practices. Again, a holistic perspective is encouraged, for example, through the consideration of how eating patterns might maximize both human and planetary health.
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