Key Findings from the French Survey on Dietary Live Microbes
A recent national survey in France reveals that foods containing live microbes may serve as valuable indicators of nutrient-rich dietary patterns across all ages.
Study Overview
Conducted between 2014 and 2015, researchers analyzed data from 1,775 children (aged 4+) and 2,121 adults (aged 18-79) as part of the third French Individual and National Food Consumption Survey (INCA3). They examined dietary habits, quality, and socio-economic factors, using food consumption records to define levels of live microbes in foods.
Major Insights
- Consumption: Almost all participants consumed medium or high levels of live microbial foods. Specifically, 97.7% of children and 98.4% of adults reported such consumption.
- Food Categories: The primary sources of live microbes were raw fruits and vegetables (medium levels) and dairy products like yogurt and unpasteurized cheese (high levels).
Nutritional Impact
While only contributing 8.5% of daily energy intake for children and 10.7% for adults, these foods supplied essential nutrients:
- Adults received over 20% of their daily intake of calcium, vitamin A, and vitamin D from medium and high-microbe foods.
- Children similarly benefitted from substantial contributions of key nutrients.
Healthier Dietary Patterns
Participants with higher intakes of live microbe-rich foods generally exhibited healthier eating habits, reported higher scores in diet quality indices, and consumed more fruits, vegetables, and whole grains.
Limitations and Conclusions
The study’s cross-sectional design limits causal conclusions about diet quality and health. Nonetheless, findings suggest that foods likely containing live microbes are widely consumed in France, associated with better dietary quality, and could be used as indicators of healthier eating patterns.
For more detailed insights, the study is published in Nutrition Bulletin: Association Between Dietary Live Microbes and Diet Quality Among Children and Adults in France.
