S. Bertrais et al., Consumption of soup and nutritional intake in French adults: consequences for nutritional status, J HUM NU DI, 14(2), 2001, pp. 121-128
Aim The impact of soup consumption on nutrient intake and nutritional indic
ators was assessed in adults who consumed soup compared to those who did no
t or who were occasional eaters.
Methods Data were obtained for 2188 men and 2849 women living in France and
participating ire the SU.VI.MAX cohort, who reported twelve 24-h dietary r
ecords during a 2-year follow-up period (60 444 records). Subjects were div
ided into three groups: (1) those who ate soup 0-2 days or less out of 6 da
ys were classified as occasional or non-consumers; (2) those who consumed s
oup 3-4 days out of 6 were defined as regular consumers; (3) those who cons
umed 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 n
on-consumers. Mean energy intake was lower in heavy consumers than in occas
ional or non-consumers, but the difference was statistically significant on
ly in women. In men and women, heavy consumers of soup had significantly hi
gher 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 l
ipid 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 ligh
t or non-consumers. In soup consumers, breakfast and lunch contained greate
r amounts of carbohydrates, lipids and proteins, but dinner contained signi
ficantly 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 con
sumers of soup and a higher frequency of BMI < 23 kg m(-2) in heavy consume
rs. 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). L
ikewise an association was found in men only between heavy consumption of s
oup and lower value of serum cholesterol.
Conclusion The present data suggest that the consumption of soups contribut
es to a balanced diet. Consumption of soup may be beneficial for a healthy
nutritional status in the overall population.