Consumption of soup and nutritional intake in French adults: consequences for nutritional status.
OBJECTIVE
The impact of soup consumption on nutrient intake and nutritional indicators was assessed in adults who consumed soup compared to those who did not or who were occasional eaters.


METHODS
Data were obtained for 2,188 men and 2,849 women living in France and participating in the SU.VI.MAX cohort, who reported twelve 24-h dietary records during a 2-year follow-up period (60,444 records). Subjects were divided into three groups: (1) those who ate soup 0-2 days or less out of 6 days were classified as occasional or non-consumers; (2) those who consumed soup 3-4 days out of 6 were defined as regular consumers; (3) those who consumed soup 5-6 days out of 6 were defined as heavy consumers.


RESULTS
Seven per cent of women and 9% of men were heavy consumers of soup. Respectively, 46 and 42% were regular, and 47 and 49% were occasional or non-consumers. Mean energy intake was lower in heavy consumers than in occasional or non-consumers, but the difference was statistically significant only in women. In men and women, heavy consumers of soup had significantly higher intakes of carbohydrates than occasional and non-consumers (245 g J(-1) vs. 227 g J(-1) in men; 186 g J(-1) vs. 176 g J(-1) in women) and lower lipid intakes (97 g J(-1) vs. 102 g J(-1) in men; 80 g J(-1) vs. 75 g J(-1) in women). Soup consumers presented lower energy intake at dinner than light or non-consumers. In soup consumers, breakfast and lunch contained greater amounts of carbohydrates, lipids and proteins, but dinner contained significantly smaller amounts of lipids and proteins. A higher frequency of BMI > 27 kg m(-2) was found in occasional and non-soup consumers; conversely a higher frequency of BMI between 23 and 27 kg m(-2) was found in regular consumers of soup and a higher frequency of BMI < 23 kg m(-2) in heavy consumers. For women, an association was found between occasional or non- consumers and BMI > 25 kg m(-2) and between heavy consumers and BMI < 22 kg m(-2). Likewise an association was found in men only between heavy consumption of soup and lower value of serum cholesterol.


CONCLUSIONS
The present data suggest that the consumption of soups contributes to a balanced diet. Consumption of soup may be beneficial for a healthy nutritional status in the overall population.
Bertrais
S
S
Institut Scientifique et Technique de la Nutrition et de l'Alimentation, Conservatoire National des Arts et Métiers, Paris, France.
Galan
P
P
Renault
N
N
Zarebska
M
M
Preziosi
P
P
Hercberg
S
S
D000328:Adult; D015992:Body Mass Index; D002784:Cholesterol / Q000097:blood; D015331:Cohort Studies; D004032:Diet; D015930:Diet Records; D004034:Diet Surveys; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D002149:Energy Intake; D005260:Female; D005500:Follow-Up Studies; D005602:France; D006801:Humans; D008297:Male; D008875:Middle Aged; D009752:Nutritional Status
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D002784:Cholesterol