0000000000245318
AUTHOR
Caroline Mejean
Association between degree of processing, glycaemic impact, satiety potential and nutrient profile of 279 ready-to-eat foods commonly consumed by French elderly population
International audience; Epidemiological studies clearly show that a high adherence to ultra-processed products is associated with increased prevalence of diet-related chronic diseases. Ultra-processed foods are made of recombined ingredients and added with various additives. They are also characterized by the loss of food structure and micronutrient density through refining. Yet, food structure plays an essential role in food glycaemic impact and satiety potential. In a preliminary study, we showed on 98 ready-to-eat foods usually consumed by diabetic subjects that the more foods are processed the higher their glycaemic impact and the lower their satiety potential. The objective of this stu…
Measuring liking for sweet, salt and fat by questionnaire and sensory test: complementary approaches
International audience
L’attirance pour le gras, le salé et le sucré est associé à la corpulence. Etude de la cohorte française Nutrinet-Santé
National audience
The analysis of a set of questionnaires composed of 151 items on salt-, sweet- and fat-liking using LISREL-type and PLS-PM techniques leads to equivalent results
International audience; Measure of salt-, sweet- and fat-liking is commonly assessed using sensory testing. However, this might become cumbersome with large number of subjects and products to assess. Thus, a questionnaire has been developed and administered through internet (Nutrinet-Sante Study) to a large sample (n=43 807) from the French population. The present study aimed to estimate the structural models underlying each sensory sensation (sweet, salty, fatty and sweet, fatty and salty) and to compute an overall score for each subject over each sensation using structural equation modeling (SEM). Subjects completed 151 questions based on (1) liking towards foods containing high amounts o…