Julia Baudry

Corrigendum: Environmental Impacts of Plant-Based Diets: How Does Organic Food Consumption Contribute to Environmental Sustainability?

Background Studies investigating diet-related environmental impacts have rarely considered the production method of the foods consumed. The objective of the present study, based on the NutriNet-Santé cohort, was to investigate the relationship between a provegetarian score and diet-related environmental impacts. We also evaluated potential effect modifications on the association between a provegetarian score and the environmental impacts of organic food consumption. Methods Food intake and organic food consumption ratios were obtained from 34,442 French adults using a food frequency questionnaire, which included information on organic food consumption for each group. To characterize the overall structure of the diets, a provegetarian score was used to identify preferences for plant-based products as opposed to animal-based products. Moreover, three environmental indicators were used to assess diet-related environmental impacts: greenhouse gas (GHG) emissions, cumulative energy demand (CED), and land occupation. Environmental impacts were assessed using production life cycle assessment (LCA) at the farm level. Associations between provegetarian score quintiles, the level of organic food consumption, and environmental indicators were analyzed using ANCOVAs adjusted for energy, sex, and age. Results Participants with diets rich in plant-based foods (fifth quintile) were more likely to be older urban dwellers, to hold a higher degree in education, and to be characterized by an overall healthier lifestyle and diet. A higher provegetarian score was associated with lower environmental impacts (GHG emissionsQ5vsQ1u2009=u2009838/1,664u2009kg CO2eq/year, −49.6%, Pu2009<u20090.0001; CEDQ5vsQ1u2009=u20094,853/6,775u2009MJ/year, −26.9%, Pu2009<u20090.0001; land occupationQ5vsQ1u2009=u20092,420/4,138u2009m2/year, −41.5%, Pu2009<u20090.0001). Organic food consumption was also an important modulator of the relationship between provegetarian dietary patterns and environmental impacts but only among participants with diets rich in plant-based products. Conclusion Future field studies should endeavor to integrate all the components of a sustainable diet, i.e., both diet composition and production methods.

Association between organic food consumption and metabolic syndrome: cross-sectional results from the NutriNet-Santé study

PurposeMetabolic syndrome (MetS), a multicomponent condition, is a cardiovascular disease predictor. Although exposure to agricultural pesticides has been suggested as a potential contributor to the rising rates of obesity, type 2 diabetes, and other features of metabolic disorders, no studies have focused on the association between consumption of organic food (produced without synthetic pesticides) and MetS. We aimed to investigate the cross-sectional association between organic food consumption and MetS in French adults to determine whether it would be worth conducting further studies, particularly large prospective and randomised trials.MethodsA total of 8174 participants from the NutriNet-Santé study who attended a clinical visit and completed an organic food frequency questionnaire were included in this cross-sectional analysis. We evaluated the association between the proportion of organic food in the diet (overall and by food group) and MetS using Poisson regression models while adjusting for potential confounders.ResultsHigher organic food consumption was negatively associated with the prevalence of MetS: adjusted prevalence ratio was 0.69 (95% CI 0.61, 0.78) when comparing the third tertile of proportion of organic food in the diet with the first one (p value <0.0001). Higher consumption of organic plant-based foods was also related to a lower probability of having MetS. In addition, when stratifying by lifestyle factors (nutritional quality of the diet, smoking status, and physical activity), a significant negative association was detected in each subgroup (p values <0.05), except among smokers.ConclusionsOur results showed that a higher organic food consumption was associated with a lower probability of having MetS. Additional prospective studies and randomised trials are required to ascertain the relationship between organic food consumption and metabolic disorders.

Comparing nutritional, economic, and environmental performances of diets according to their levels of greenhouse gas emissions

In response to climate change, reduction of GHGEs (greenhouse gas emissions) from food systems is required. Shifts of agricultural practices and dietary patterns could reduce GHGEs. We aimed to characterize observed diets with different levels of GHGEs and compare their nutritional, economic, and environmental performances. Food consumptions of 34,193 French adults participating in the NutriNet-Santé Cohort were assessed using a food frequency questionnaire. Nutritional, environmental, and economic indicators were computed for each individual diet. Adjusted means of food group intakes, contribution of food groups to dietary GHGEs, nutritional, environmental, and economic indicators were compared between weighted quintiles of GHGEs. Diets with high GHGEs (ranging from 2318 to 4099xa0kgCO2eq/year) contained more animal-based food and provided more calories. Few differences were found for unhealthy food (alcohol or sweet/fatty food) consumption across the categories of dietary GHGEs. Diets with low GHGEs were characterized by a high nutritional quality. Primary energy consumption and land occupation increased with GHGEs (from Q1: 3978xa0MJ/year (95%CIu2009=u20093958–3997) to Q5: 8980xa0MJ/year (95%CIu2009=u20098924–9036)) and (from Q1: 1693xa0m2/year (95%CIu2009=u20091683–1702) to Q5: 7188xa0m2/year (95%CIu2009=u20097139–7238)), respectively. Finally, participants with lower GHGE related-diets were the highest organic food consumers. After adjustment for sex, age, and energy intake, monetary diet cost increased with GHGEs (from Q1: 6.89€/year (95%CIu2009=u20096.84–6.93) to Q5: 7.68€/year (95%CIu2009=u20097.62–7.74)). Based on large observational cohort, this study provides new insights concerning the potential of current healthy and emergent diets with low monetary cost and good nutritional quality to promote climate mitigation. However, the question of a large acceptability remains.

Food choice motives including sustainability during purchasing are associated with a healthy dietary pattern in French adults

BackgroundSustainability has become a greater concern among consumers that may influence their dietary intake. Only a few studies investigated the relationship between sustainable food choice motives and diet and they focused on specific food groups.ObjectiveThis cross-sectional study aimed to assess the associations between food choice motives during purchasing, with a focus on sustainability, and dietary patterns in a large sample of French adults.DesignFood choice motives were collected in 31,842 adults from the NutriNet-Santé study, using a validated 63 items questionnaire gathered into 9 dimension scores: ethics and environment, traditional and local production, taste, price, environmental limitation (i.e. not buying a food for environmental concerns), health, convenience, innovation and absence of contaminants. Dietary intake was assessed using at least three web-based 24-h food records. Three dietary patterns were obtained through factor analysis using principal component analysis. The associations between food choice motive dimension scores and dietary patterns were assessed using linear regression models, stratifying by sex.ResultsIndividuals were more likely to have a “healthy diet” when they were more concerned by not buying a food for environmental concerns (only for 3rd tertile versus 1st tertile βwomen=0.18, 95% CI=0.15–0.20, βmen=0.20 95% CI=(0.15–0.25)), ethics and environment (women only, β=0.05, 95% CI=0.02–0.08), absence of contaminants (women only, β=0.05, 95% CI=0.01–0.07), local production (women only, β=0.08, 95% CI=0.04–0.11), health (women only) and innovation (men only), and when they were less concerned by price. Individuals were also less likely to have traditional or western diets when they gave importance to food choice motive dimensions related to sustainability.ConclusionIndividuals, especially women, having higher concerns about food sustainability dimensions such as ethics and environment and local production, appear to have a healthier diet. Further longitudinal studies are required to better understand how sustainable concerns may influence long-term nutritional quality of the diet.

Association between time perspective and organic food consumption in a large sample of adults

BackgroundOrganic food intake has risen in many countries during the past decades. Even though motivations associated with such choice have been studied, psychological traits preceding these motivations have rarely been explored. Consideration of future consequences (CFC) represents the extent to which individuals consider future versus immediate consequences of their current behaviors. Consequently, a future oriented personality may be an important characteristic of organic food consumers. The objective was to analyze the association between CFC and organic food consumption in a large sample of the adult general population.MethodsIn 2014, a sample of 27,634 participants from the NutriNet-Santé cohort study completed the CFC questionnaire and an Organic-Food Frequency questionnaire. For each food group (17 groups), non-organic food consumers were compared to organic food consumers across quartiles of the CFC using multiple logistic regressions. Moreover, adjusted means of proportions of organic food intakes out of total food intakes were compared between quartiles of the CFC. Analyses were adjusted for socio-demographic, lifestyle and dietary characteristics.ResultsParticipants with higher CFC were more likely to consume organic food (OR quartile 4 (Q4) vs. Q1u2009=u20091.88, 95% CI: 1.62, 2.20). Overall, future oriented participants were more likely to consume 14 food groups. The strongest associations were observed for starchy refined foods (ORu2009=u20091.78, 95% CI: 1.63, 1.94), and fruits and vegetables (ORu2009=u20091.74, 95% CI: 1.58, 1.92). The contribution of organic food intake out of total food intake was 33% higher in the Q4 compared to Q1. More precisely, the contribution of organic food consumed was higher in the Q4 for 16 food groups. The highest relative differences between Q4 and Q1 were observed for starchy refined foods (22%) and non-alcoholic beverages (21%). Seafood was the only food group without a significant difference.ConclusionsThis study provides information on the personality of organic food consumers in a large sample of adult participants. Consideration of future consequences could represent a significant psychological determinant of organic food consumption.

Urinary pesticide concentrations in French adults with low and high organic food consumption: results from the general population-based NutriNet-Santé

An organic diet may reduce dietary exposure to pesticides but findings based on observational data are scant. We aimed to compare urinary pesticide concentrations between “organic” and “conventional” consumers from the NutriNet-Santé study. Organic food consumption was determined using a self-reported food frequency questionnaire. Individuals with a proportion of organic food in the whole diet (in g/d) below 10% were defined as low organic food consumers and those whose proportion was above 50% as high organic food consumers. A propensity score matching procedure was then used to obtain two similar subsets of 150 participants, differing mostly by the organic valence of their diet. Urinary pesticide and metabolite concentrations (organophosphorus, pyrethroid, and azole compounds) were determined by UPLC-MS/MS, standardized with respect to creatinine. The molar sums of total diethylphosphates, dimethylphosphates, and dialkylphosphates were also computed. Differences in distributions across groups were tested using Wilcoxon signed-rank test for matched data. Mean age was 58.5 years and 70% of participants were women. Significantly lower urinary levels of diethylthiophosphate, dimethylthiophosphate, dialkylphosphates, and free 3-phenoxybenzoic acid were observed among organic consumers compared to conventional consumers. Our findings confirm that exposure to certain organophosphate and pyrethroïd pesticides in adults may be lowered by switching from conventional to organic foods. This is particularly of high interest among conventional fruit and vegetable consumers, as their exposure may be the highest.

Is organic food consumption associated with life satisfaction? A cross-sectional analysis from the NutriNet-Santé study

Well-being is often mentioned as an important motive for organic food consumption. Little is known about the relationship between organic food consumption and life satisfaction (a component of well-being). The aim of this study was to investigate the cross-sectional relationship between organic food consumption and life satisfaction. A total of 17,446 volunteers aged 45 or above, from the NutriNet-Santé cohort filled in an organic food semi-quantitative frequency questionnaire and completed the French validated satisfaction with life scale (range score 5–35). Adjusted means (95% confidence intervals) of the satisfaction with life score across quintiles of contribution of organic food to the diet (total and by food group) were estimated using ANCOVA models. In multivariable model, life satisfaction among lowest and highest consumers of organic food reached 24.98 (95%CI: 24.78–25.17) and 25.52 (95%CI: 25.33–25.71) respectively (P trend < 0.0001). Life satisfaction was slightly and positively associated with higher contribution of organic food to the diet (overall and in most food groups). Our findings suggest that high organic food consumption may play a role in life satisfaction of participants over 45 years old through hedonist or eudemonic approaches.

O02: Associations entre consommation de produits biologiques et caractéristiques liées au mode de vie, à l’alimentation et à la santé : Résultats de l’étude NutriNet-Santé

Introduction et but de l’etude La consommation de produits issus de l’agriculture biologique (ou produits biologiques) ne cesse d’augmenter dans les pays industrialises. Toutefois, les profils des consommateurs de produits biologiques n’ont ete que rarement decrits. En particulier leurs habitudes et traits alimentaires ainsi que leur etat de sante ont peu fait l’objet d’etudes. L’objectif de cette etude etait d’identifier une serie de facteurs associes a la consommation de produits biologiques chez les participants de l’etude de cohorte NutriNet-Sante. Materiel et methodes Les donnees ont ete collectees par questionnaires auto-administres sur Internet. Les donnees concernant la frequence de consommation de produits biologiques etaient disponibles pour 54 283 individus. Les consommateurs de produits biologiques occasionnels et reguliers ont ete compares aux non consommateurs a l’aide de modeles logistiques polytomiques qui ont permis de fournir les odds ratios et les intervalles de confiance a 95 %. Resultats et Analyse statistique Les consommateurs de produits biologiques ont presente des caracteristiques liees a la sante et des comportements alimentaires specifiques. Ainsi, apres ajustement sur les facteurs sociodemographiques, les consommateurs reguliers de produits biologiques etaient plus frequemment vegetariens (femmes : ORxa0=xa09,93 ICxa0=xa07,42–13,29 ; hommes : ORxa0=xa013,07 ICxa0=xa07,00–24,41), vegetaliens (femmes ORxa0=xa07,91 ICxa0=xa03,84–16,28 ; hommes ORxa0=xa04,57 ICxa0=xa01,51–13,86) et plus souvent consommateurs de complements alimentaires (femmes ORxa0=xa02,84 ICxa0=xa02,65–3,04 ; hommes ORxa0=xa02,94 ICxa0=xa02,58–3,34). En outre, les consommateurs de produits biologiques reguliers avaient plus tendance a connaitre les recommandations nutritionnelles concernant les produits vegetaux (femmes: ORxa0=xa01,19 ICxa0=xa01,07–1,33 ; hommes: ORxa0=xa01,23 ICxa0=xa01,01–1,49) et moins celles concernant les produits animaux (femmes : ORxa0=xa00,37 ICxa0=xa00,34–0,40; hommes : ORxa0=xa00,41, ICxa0=xa00,36–0,47). Les consommateurs reguliers de produits biologiques etaient egalement plus susceptibles de presenter des allergies alimentaires (femmes : ORxa0=xa01,99 ICxa0=xa01,69–2,33 ; hommes : ORxa0=xa01,82, ICxa0=xa01,15–2,87), d’avoir un cancer (femmes : ORxa0=xa01,29 ICxa0=xa01,13–1,48) et etaient moins susceptibles de souffrir de maladies chroniques comme l’hypertension et le diabete de type 2 (femmes : ORxa0=xa00,57 ICxa0=xa00,50–0,65 ; hommes : ORxa0=xa00,57 ICxa0=xa00,46–0,69 et femmes : ORxa0=xa00,51 ICxa0=xa00,36–0,73 ; hommes : ORxa0=xa00,53 ICxa0=xa00,34–0,83 respectivement). Conclusion Ces resultats ont mis en evidence des caracteristiques specifiques associees a la consommation de produits biologiques qu’il s’agisse des comportements alimentaires, des connaissances nutritionnelles ou de l’historique de maladies.