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Expositions alimentaires au sucre et au gras : Déterminants et liens avec l’appréciation de la saveur sucrée et de la sensation de gras

Abstract : Context : Dietary exposures in the first year of life could play a role in the development of food preferences in children. Aims : To characterize dietary sweet and fat exposures in infancy and to study their links with sweet taste and fat sensation liking in school-aged children. Methods : During the first year, dietary sweet and fat exposures were assessed with a nutritional approach in the EDEN study and with a sensory approach in the OPALINE study. Next, early factors related to these dietary sweet and fat exposures were analyzed. Associations between the nutritional sweet and fat exposure and sweet taste and fat sensation liking scores in 9-to-12 y old children in the EDEN study were studied using multiple linear and logistic regressions. Results : Sweet taste and fat sensation exposure increased during the first year while fat intake was lower than the nutritional recommendations. Whatever the approach, dietary sweet and fat exposures were marginally associated with infant and maternal characteristics but mainly with infant feeding practices. However, some factors were associated differently with dietary sweet and fat exposures depending on the approach. Finally, infant nutritional exposure to sweet and fat were not associated with sweet taste and fat sensation liking in children. Conclusion : The lack of association between infant dietary exposure to sweet and fat and sweet taste and fat sensation liking in preschool children need to be confirmed with the sensory approach.
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Wen Yuan. Expositions alimentaires au sucre et au gras : Déterminants et liens avec l’appréciation de la saveur sucrée et de la sensation de gras. Santé publique et épidémiologie. Université Paris Saclay (COmUE), 2017. Français. ⟨NNT : 2017SACLS017⟩. ⟨tel-02435981⟩

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