The fat-sucrose seesaw in relation to age and dietary variety of French adults

Guidelines for a healthy diet often recommend limiting dietary sugars and fats. Some researchers have called these aims mutually incompatible, suggesting that fat and sugar intakes, when expressed as percent dietary energy, are inversely linked. Others have argued that sugar, more specifically sucro...

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Bibliographic Details
Published inObesity research Vol. 5; no. 6; p. 511
Main Authors Drewnowski, A, Henderson, S.A, Shore, A.B, Fischler, C, Preziosi, P, Hercberg, S
Format Journal Article
LanguageEnglish
Published United States 01.11.1997
Subjects
Adolescent
Adult
ADULTE
ADULTOS
ADULTS
AGE
Aged
Aged, 80 and over
Aging
BODY COMPOSITION
BODY MASS INDEX
CARBOHIDRATOS
CARBOHYDRATES
CONSOMMATION ALIMENTAIRE
CONSUMO DE ALIMENTOS
CORPS GRAS
DIET
DIETA
Dietary Fats - administration & dosage
Dietary Sucrose - administration & dosage
EATING PATTERNS
EDAD
Energy Intake
FATS
Female
FOOD CONSUMPTION
FRANCE
FRANCIA
Fruit
GLUCIDE
GRASAS
Humans
Male
MEAL PATTERNS
Middle Aged
PAUTAS ALIMENTARIAS
REGIME ALIMENTAIRE
Regression Analysis
SACCHAROSE
SCHEMA ALIMENTAIRE
SUCROSA
SUCROSE
Vegetables
France
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Summary:Guidelines for a healthy diet often recommend limiting dietary sugars and fats. Some researchers have called these aims mutually incompatible, suggesting that fat and sugar intakes, when expressed as percent dietary energy, are inversely linked. Others have argued that sugar, more specifically sucrose, acts as a vehicle for dietary fat and serves to suppress the overall quality of the diet. This study examined the relationship between age, sucrose and fat intakes, body mass index (BMI), and measures of dietary diversity and variety in a community-based sample of 837 French adults. Consistent with other studies, high consumption of added sucrose (in g/day or g/1000 kcal per day) was associated with higher consumption of energy and fat and lower consumption of vegetables and fruit. However, eating patterns were strongly influenced by age. High-sucrose consumers were significantly younger and had lower BMI values than did low-sucrose consumers, who were both older and had higher BMIs. High-sucrose diets had minimal effect on the diet diversity score and were associated with more varied diets, as evidenced by a higher dietary variety score
Bibliography:S30
1997074171
ISSN:1071-7323
1550-8528
DOI:10.1002/j.1550-8528.1997.tb00571.x