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- W2024100862 abstract "À partir du prix moyen de 691 aliments classés en 7 groupes et 26 sous-groupes, et de leur consommation chez 4 834 participants à l′étude SUVIMAX, ont été estimés le coût, la densité nutritionnelle et l’excès en composés à limiter sur le plan nutritionnel, dans 10 MJ de chaque groupe et sous-groupe d’aliments. Les groupes « viandes/œufs/poissons » et « fruits, légumes et autres végétaux », qui sont les sources d′énergie les plus chères, sont aussi les plus intéressants sur le plan nutritionnel. Les groupes « gras-sucrés gras-salés » et « matières grasses ajoutées », qui sont les sources d′énergie les moins chères, sont les plus denses en composés à limiter. Les féculents sont les seules sources bon marché d′énergie à ne pas présenter d’excès en composés à limiter. Il existe, dans chaque groupe, des sous-groupes de meilleur rapport qualité nutritionnelle/prix. Il doit être possible, en les privilégiant, d’obtenir une alimentation de bonne qualité nutritionnelle pour un coût modéré. Based on the mean retail price of 691 foods grouped in 7 food-groups and 26 sub-groups, and on the consumption of these foods by 4 834 participants to the SUVIMAX study, we estimated the cost, the nutrient density and the excess in undesirable components in 10 MJ provided by each food group and sub-group. Meat/fish/eggs and fruits and vegetables, which are the most expensive sources of energy, have the highest nutritional quality. High sugar, fat and salt containing products and added fats, which are the cheapest sources of energy, have the lowest nutritional quality. Unrefined staples are interesting because they are cheap sources of energy that have a low content in undesirable components. In each group, some food-groups have a higher nutritional quality/price ratio than others, suggesting that, by selecting them preferentially, a healthy diet could be obtained at a moderate cost." @default.
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- W2024100862 date "2006-04-01" @default.
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- W2024100862 title "Le coût et la qualité nutritionnelle des groupes d’aliments: quelle hiérarchie?" @default.
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- W2024100862 doi "https://doi.org/10.1016/s0007-9960(06)70612-5" @default.
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