Beyond the family's cooking frequency: The influence of cooking techniques on vegetable and fruit consumption among the U.S. population

Despite the well-established health benefits of fruits and vegetables, U.S. consumption remains far below the WHO's recommended 400 g per day. Understanding how culinary techniques influence intake could elucidate strategies for improving dietary habits. To explore whether the use of cooking te...

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Bibliographic Details
Published in:Appetite 2025-01, Vol.204, p.107757, Article 107757
Main Authors: Baraldi, Larissa Galastri, Grilo, Mariana Fagundes, Landert, Marina, Martins, Carla Adriano
Format: Article
Language:English
Subjects:
Adolescent
Adult
Aged
Cooking - methods
Cooking frequency
Cooking techniques
Diet - methods
Diet - statistics & numerical data
Dietary Fiber
Feeding Behavior
Female
Fruit
Fruit and vegetable consumption
Humans
Male
Middle Aged
Nutrition Surveys - methods
United States
Vegetables
Young Adult
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Summary:Despite the well-established health benefits of fruits and vegetables, U.S. consumption remains far below the WHO's recommended 400 g per day. Understanding how culinary techniques influence intake could elucidate strategies for improving dietary habits. To explore whether the use of cooking techniques for fruits and vegetables is associated with increased consumption of these foods and the corresponding variation in total fiber intake among the U.S. population. Data from the National Health and Nutrition Examination Survey (NHANES) 2009–2010, participants (n = 9754) were categorized into groups based on their self-reported cooking frequency. Cooking techniques were classified into types. The mean consumption of fruits and vegetables was segmented into quartiles. Cooking frequency was evaluated, and differences between groups were assessed using chi-square tests and mean comparison tests. The study also assessed the prevalence of cooking techniques for different food groups. Additionally, linear regression analyses were conducted to adjust the mean daily per capita consumption of fruits, vegetables, and dietary fiber, considering cooking frequency and other socioeconomic variables as predictors. The studied population's mean consumption of fruits and vegetables was 302.9 g, with half of this amount consisting of fruits. Individuals from households with frequent cooking practices (≥5x a week) consumed, on average, 48.2 g more fruits and vegetables daily than those from households with less frequent cooking (
ISSN:0195-6663
1095-8304
1095-8304
DOI:10.1016/j.appet.2024.107757