Maria Carlota Dao1, Sophie Thiron2, Ellen Messer3, Camille Sergeant4, Anne Sévigné1, Camille Huart1, Melinda Rossi1, Ilyssa Silverman1, Kylie Sakaida1, Pierre Bel Lassen4,5, Charlotte Sarrat6, Laura Arciniegas2, Sai Krupa Das1, Nicolas Gausserès6, Karine Clément4,5, Susan B Roberts1. 1. Energy Metabolism Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, MA 02111, USA. 2. Laboratoire CERTOP, UMR CNRS 5044, Université Toulouse 2 Jean Jaurès, 31058 Toulouse, France. 3. Friedman School of Nutrition Science and Policy, Tufts University, 150 Harrison Avenue, Boston, MA 02111, USA. 4. Assistance Publique Hôpitaux de Paris, Nutrition Department, CRNH Ile-de-France, Pitié-Salpêtrière Hospital, 83 boulevard de l'Hôpital, 75013 Paris, France. 5. INSERM, Nutrition & Obesity-Systemic Approaches Research Group (NutriOmics), Sorbonne Université, 83 boulevard de l'Hôpital, 75013 Paris, France. 6. Danone Research, 128 Avenue de la Vauve, CEDEX, 91767 Palaiseau, France.
Abstract
(1) Background: The influence of food culture on eating behavior and obesity risk is poorly understood. (2) Methods: In this qualitative study, 25 adults in France with or without overweight/obesity participated in semi-structured interviews (n = 10) or focus groups (n = 15) to examine attitudes to food consumption and external pressures that influence eating behavior and weight management. Results were compared to an equivalent study conducted in the United States, thereby contrasting two countries with markedly different rates of obesity. Emerging key themes in the French data were identified through coding using a reflexive approach. (3) Results: The main themes identified were: (1) influence of commensality, social interactions, and pleasure from eating on eating behavior, (2) having a balanced and holistic approach to nutrition, (3) the role of environmental concerns in food consumption, (4) relationship with "natural" products (idealized) and food processing (demonized), (5) perceptions of weight status and management. Stress and difficulties in hunger cue discernment were viewed as important obstacles to weight management in both countries. External pressures were described as a major factor that explicitly influences food consumption in the U.S., while there was an implicit influence of external pressures through eating-related social interactions in France. In France, products considered "natural" where idealized and juxtaposed against processed and "industrial" products, whereas this was not a salient aspect in the U.S. (4) Conclusions: This first comparative qualitative study assessing aspects of food culture and eating behaviors across countries identifies both common and divergent attitudes to food and eating behavior. Further studies are needed to inform the development of effective behavioral interventions to address obesity in different populations.
(1) Background: The influence of food culture on eating behavior and obesity risk is poorly understood. (2) Methods: In this qualitative study, 25 adults in France with or without overweight/obesity participated in semi-structured interviews (n = 10) or focus groups (n = 15) to examine attitudes to food consumption and external pressures that influence eating behavior and weight management. Results were compared to an equivalent study conducted in the United States, thereby contrasting two countries with markedly different rates of obesity. Emerging key themes in the French data were identified through coding using a reflexive approach. (3) Results: The main themes identified were: (1) influence of commensality, social interactions, and pleasure from eating on eating behavior, (2) having a balanced and holistic approach to nutrition, (3) the role of environmental concerns in food consumption, (4) relationship with "natural" products (idealized) and food processing (demonized), (5) perceptions of weight status and management. Stress and difficulties in hunger cue discernment were viewed as important obstacles to weight management in both countries. External pressures were described as a major factor that explicitly influences food consumption in the U.S., while there was an implicit influence of external pressures through eating-related social interactions in France. In France, products considered "natural" where idealized and juxtaposed against processed and "industrial" products, whereas this was not a salient aspect in the U.S. (4) Conclusions: This first comparative qualitative study assessing aspects of food culture and eating behaviors across countries identifies both common and divergent attitudes to food and eating behavior. Further studies are needed to inform the development of effective behavioral interventions to address obesity in different populations.
Authors: Krista Casazza; Kevin R Fontaine; Arne Astrup; Leann L Birch; Andrew W Brown; Michelle M Bohan Brown; Nefertiti Durant; Gareth Dutton; E Michael Foster; Steven B Heymsfield; Kerry McIver; Tapan Mehta; Nir Menachemi; P K Newby; Russell Pate; Barbara J Rolls; Bisakha Sen; Daniel L Smith; Diana M Thomas; David B Allison Journal: N Engl J Med Date: 2013-01-31 Impact factor: 91.245
Authors: Maria Carlota Dao; Ellen Messer; Teresa Conigliaro; Kylie Sakaida; Alexis F Ouellette; Victoria Himaras; Sophie Thiron; Susan B Roberts Journal: Nutrients Date: 2019-06-18 Impact factor: 5.717
Authors: Annalijn I Conklin; Ninez A Ponce; Catherine M Crespi; John Frank; Arijit Nandi; Jody Heymann Journal: Public Health Nutr Date: 2017-12-06 Impact factor: 4.022