Consommation lipidique des Francais (1965-1974)

• Published in: Annales de la nutrition et de l'alimentation 1976, Vol.30 (2/3), p.141-160
• Main Author: Feron, R
• Format: Article
• Language: fre
• ISSN: 0003-4037

D'après les statistiques du ministère de l'Agriculture, les lipides consommés par les Français proviennent plus des « graisses invisibles » (contenues dans les aliments) que des « graisses visibles » (huile, beurre, graisses animales ou végétales) : 60 p. 100 contre 40 p. 100. En dix ans, la consommation des lipides par personne a augmenté d'environ 1 p. 100 par an pour atteindre 50,9 kg per capita en 1974 (138 g par jour, 42 p. 100 de la ration). Mais alors que les graisses visibles ont tendance à stagner depuis cinq ans, les graisses invisibles s'élèvent de façon continue durant cette même période. Les habitudes alimentaires n'évoluent que très lentement mais il semble que l'augmentation de la consommation collective puisse contribuer à modifier la nature des aliments et spécialement celle des matières grasses consommées. According to Ministry of Agriculture statistical publications, agriculture and Food Industry have delivered together, in 1974, 2 936 000 tons fats for national consumption. This figure includes fatty food sold as such (visible fats) and fats constitutive of food (invisible fats). The first class (vegetable oils and fats, butter, margarine, animal fats) makes up 40% of the total. A characteristic feature of French lipid consumption is therefore a high proportion of fats originated from food products. Invisible fats come mainly from: meat, milk products (butter exclusive) products from food industry. Cereals, nuts, chocolate, fish make altogether about 10% of total. Figures for meat compositions used by the Ministry of Agriculture date back to 1954 and look high. Using more recent data (as a low hypothesis) meat still accounts for 670 000 tons fats a year (instead of 940 000, original assumption). Total consumption would then be 2 666 000 tons, an average of 137.4 g per capita per day, or 42% of a 3 000 calories ration (alcohol not included). For the last ten years, fat consumption has raised by nearly 1% per year from 46 kg per capita per year in 1965 to 50.9 kg in 1974—visible fats are stable from 1969 onwards at 20 kg per capita per year, invisible fats have increased steadily. These data are national means. They don't account for large differences between regions and, more, between individuals. Eating and cooking habits more very slowly. But catering (canteens, school meals, etc.), which is expanding in France as in other countries, can induce changes in quantities and quality of consumed fats.