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Use of added sugar, salt and fat in the first year in France and associated factors in the ELFE cohort study

Abstract : Background and Aims: To describe added sugar, salt and fat uses and their determinants during complementary feeding (CF) period in infants aged 3 to 10 months. Methods: Data are drawn from the ELFE study (Etude longitudinale Française depuis l'Enfance) which included >18000 infants in 2011. A frequency food questionnaire of consumption of added sugar, salt and fat was monthly completed by the mother from the 3rd to the 10th month (N=10,649). The associations between the use of each added-ingredient and (1) socio-economic characteristics and (2) infant care and feeding practices were studied with two models (the second including the factors of the first) with multivariate regressions. Results: Among the participants, 36.9% added sugar, 30.7% salt and 69% of fat at least "sometimes" at least once during follow-up. Use of added sugar and salt was more common among added fat users than among non-users. Mothers who breastfed for ≥2 months added more often sugar, salt, and fat than non-breastfeeding mothers. CF introduction before 4 months was associated with a more frequent use of added sugar, salt and fat. Mothers who reported health professionals as an information source concerning infant care added less often fat, while those who reported the media as an information source added more often fat. The mean frequency of use of ready-prepared baby food was negatively related to the use of added fat. Conclusion: The use of added sugar, salt and fat is related to feeding and child care practices, independently from the socio-economic characteristics of the household.
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Submitted on : Friday, June 5, 2020 - 6:18:48 AM
Last modification on : Friday, August 5, 2022 - 10:49:01 AM


  • HAL Id : hal-02790349, version 1
  • PRODINRA : 424679


Marie Bournez, Eléa Ksiazek, Marie-Aline Charles, Sandrine Lioret, Marie-Claude Brindisi, et al.. Use of added sugar, salt and fat in the first year in France and associated factors in the ELFE cohort study. 5. international conference on Nutrition and growth, Mar 2018, Paris, France. n.p. ⟨hal-02790349⟩



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