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。虽然营养调查提供了信息,传统食谱在历史上揭示了民族美食及其变化。尽管在线食品信息平台越来越受欢迎,食谱可能仍然反映了流行的饮食趋势和人们遵循的饮食。这项研究调查了(1)2008年至2018年最畅销食谱中营养成分和食物组使用情况的变化,以及(2)这些食谱中的食物组与饮食模式(从家庭购买推断)之间的相关性。
方法:在2008年至2018年之间,每年对法兰德斯五本最畅销的食谱中的每一本的20门主菜食谱进行探索性生态研究。使用广义线性模型分析了这些食谱中大量营养素和食物组使用的趋势。此外,使用相关矩阵将这些趋势与法兰德斯的家庭购买数据进行了比较。
结果:我们的结果表明,在2008-2018年期间,食谱中使用植物性成分和肉类替代品的趋势呈上升趋势。蔬菜的使用量增加了,坚果和种子,还有奶酪.相反,肉类的使用量有所下降,糖和甜味剂,酒精,和乳制品(所有p值<0.05)。就常量营养素含量而言,碳水化合物上升了,纤维,和糖水平,而总脂肪含量显示下降(所有p值<0.05)。蛋白质和饱和脂肪的水平随时间保持一致。值得注意的是,流行食谱中基于植物和基于动物的食物组偏好的变化与实际家庭购买这些食物组的趋势一致(所有p值<0.05)。
结论:这些发现表明,食谱内容随着时间的推移而演变,可能反映出人口膳食模式的转变。需要未来的研究来确定(BuismanME,JonkmanJ.1950年至2010年的饮食趋势:荷兰食谱分析。JNutrSci[互联网]。2019年版[引用2022年4月19日];8。https://www.cambridge.org/core/journals/journal-of-nutritiony-science/articles/dietral-trends-from-1950-to-2010-a-dutch-cookbook-analysis/AB281ADE0F09FF8F518B8AC4A2A5BEA8#补充-材料)食谱和饮食习惯之间和(阿什韦尔M,巴洛S,吉布森·S,国家饮食和营养调查:英国的经验。公共卫生Nutr。2006;9(4):523-30。)食谱有助于促进健康的潜力。
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).
CONCLUSIONS: 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.