Titre
Associations between Cooking Methods and Socio-Demographic, Dietary, and Anthropometric Factors: Results from the Cross-Sectional Swiss National Nutrition Survey.
Type
article
Institution
UNIL/CHUV/Unisanté + institutions partenaires
Périodique
Auteur(s)
Mayén, A.L.
Auteure/Auteur
Marques-Vidal, P.
Auteure/Auteur
Liens vers les personnes
Liens vers les unités
ISSN
1421-9697
Statut éditorial
Publié
Date de publication
2025
Volume
81
Numéro
1
Première page
1
Dernière page/numéro d’article
11
Peer-reviewed
Oui
Langue
anglais
Notes
Publication types: Journal Article
Publication Status: ppublish
Publication Status: ppublish
Résumé
Appropriate cooking methods can improve food safety, decrease contaminants, and increase nutrient bioavailability. Few studies assessed the sociodemographic characterization of their use in European populations. We aimed to characterize the socio-demographic, lifestyle, and anthropometric predictors of cooking methods in the Swiss population.
Adults aged 18-75 years (n = 2,050) participating in the cross-sectional national nutrition survey in Switzerland (menuCH) (2014-2015), representing the 7 main regions in the country. We used logistic regressions to assess the probability of the presence or absence of boiled, roasted, microwaved, oven-cooked, gratinated, fried, steamed, and grilled foods by sociodemographic variables.
Among all participants, the most frequently used cooking methods were boiling (46%), stove-cooking (19%), and steaming (8%). Single participants had a higher probability of consuming grilled or fried foods (68%) than their married counterparts and participants with obesity had a higher probability of consuming grilled or fried foods (67% or 135%) compared to those with normal weight. Divorced or separated participants had a 55% lower probability of consuming roasted foods than married participants. Those following a diet had a 57% lower probability of consuming grilled foods compared to those not on a diet.
We found differences in the distribution of cooking methods in the Swiss population by sociodemographic variables. Further studies should examine the link between cooking methods and disease risk.
Appropriate cooking methods can improve food safety, decrease contaminants, and increase nutrient bioavailability. Few studies assessed the sociodemographic characterization of their use in European populations. We aimed to characterize the socio-demographic, lifestyle, and anthropometric predictors of cooking methods in the Swiss population.
Adults aged 18-75 years (n = 2,050) participating in the cross-sectional national nutrition survey in Switzerland (menuCH) (2014-2015), representing the 7 main regions in the country. We used logistic regressions to assess the probability of the presence or absence of boiled, roasted, microwaved, oven-cooked, gratinated, fried, steamed, and grilled foods by sociodemographic variables.
Among all participants, the most frequently used cooking methods were boiling (46%), stove-cooking (19%), and steaming (8%). Single participants had a higher probability of consuming grilled or fried foods (68%) than their married counterparts and participants with obesity had a higher probability of consuming grilled or fried foods (67% or 135%) compared to those with normal weight. Divorced or separated participants had a 55% lower probability of consuming roasted foods than married participants. Those following a diet had a 57% lower probability of consuming grilled foods compared to those not on a diet.
We found differences in the distribution of cooking methods in the Swiss population by sociodemographic variables. Further studies should examine the link between cooking methods and disease risk.
Adults aged 18-75 years (n = 2,050) participating in the cross-sectional national nutrition survey in Switzerland (menuCH) (2014-2015), representing the 7 main regions in the country. We used logistic regressions to assess the probability of the presence or absence of boiled, roasted, microwaved, oven-cooked, gratinated, fried, steamed, and grilled foods by sociodemographic variables.
Among all participants, the most frequently used cooking methods were boiling (46%), stove-cooking (19%), and steaming (8%). Single participants had a higher probability of consuming grilled or fried foods (68%) than their married counterparts and participants with obesity had a higher probability of consuming grilled or fried foods (67% or 135%) compared to those with normal weight. Divorced or separated participants had a 55% lower probability of consuming roasted foods than married participants. Those following a diet had a 57% lower probability of consuming grilled foods compared to those not on a diet.
We found differences in the distribution of cooking methods in the Swiss population by sociodemographic variables. Further studies should examine the link between cooking methods and disease risk.
Appropriate cooking methods can improve food safety, decrease contaminants, and increase nutrient bioavailability. Few studies assessed the sociodemographic characterization of their use in European populations. We aimed to characterize the socio-demographic, lifestyle, and anthropometric predictors of cooking methods in the Swiss population.
Adults aged 18-75 years (n = 2,050) participating in the cross-sectional national nutrition survey in Switzerland (menuCH) (2014-2015), representing the 7 main regions in the country. We used logistic regressions to assess the probability of the presence or absence of boiled, roasted, microwaved, oven-cooked, gratinated, fried, steamed, and grilled foods by sociodemographic variables.
Among all participants, the most frequently used cooking methods were boiling (46%), stove-cooking (19%), and steaming (8%). Single participants had a higher probability of consuming grilled or fried foods (68%) than their married counterparts and participants with obesity had a higher probability of consuming grilled or fried foods (67% or 135%) compared to those with normal weight. Divorced or separated participants had a 55% lower probability of consuming roasted foods than married participants. Those following a diet had a 57% lower probability of consuming grilled foods compared to those not on a diet.
We found differences in the distribution of cooking methods in the Swiss population by sociodemographic variables. Further studies should examine the link between cooking methods and disease risk.
Sujets
PID Serval
serval:BIB_EE4422D44B66
PMID
Open Access
Oui
Date de création
2024-11-19T15:22:16.832Z
Date de création dans IRIS
2025-05-21T03:06:52Z
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En cours de chargement...
Nom
2024 - Annals of Nutrition and Metabolism.pdf
Version du manuscrit
published
Licence
https://creativecommons.org/licenses/by/4.0
Taille
391.03 KB
Format
Adobe PDF
PID Serval
serval:BIB_EE4422D44B66.P001
URN
urn:nbn:ch:serval-BIB_EE4422D44B662
Somme de contrôle
(MD5):4697154ff68827af1d8ee94987bc2af6
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Nom
Supplementary Material-Suppl_mat.pdf
Version du manuscrit
supplementary
Taille
258.55 KB
Format
Adobe PDF
PID Serval
serval:BIB_EE4422D44B66.S001
Somme de contrôle
(MD5):32ebe0881013275e211fb270609cf736