Lipotropes from plant-based food supplied by a standard French diet /versus/ food guide pyramid recommendations: grain products are the best sources at lower cost

Anthony Fardet (), Jean-Francois Martin, Djilali Touazi, France Caillavet and Jean-Michel Chardigny
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Anthony Fardet: UNH - Unité de Nutrition Humaine - INRA - Institut National de la Recherche Agronomique - UdA - Université d'Auvergne - Clermont-Ferrand I - Clermont Université
Jean-Francois Martin: UNH - Unité de Nutrition Humaine - INRA - Institut National de la Recherche Agronomique - UdA - Université d'Auvergne - Clermont-Ferrand I - Clermont Université
Djilali Touazi: ALISS - Alimentation et sciences sociales - INRA - Institut National de la Recherche Agronomique
France Caillavet: ALISS - Alimentation et sciences sociales - INRA - Institut National de la Recherche Agronomique
Jean-Michel Chardigny: UNH - Unité de Nutrition Humaine - INRA - Institut National de la Recherche Agronomique - UdA - Université d'Auvergne - Clermont-Ferrand I - Clermont Université

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Abstract: Lipotropes are compounds that prevent excess hepatic fat deposits. However, although millions of people worldwide suffer from hepatic steatosis, lipotrope consumption has never been investigated. Our objectives were to calculate the amount of lipotropes supplied by a standard French diet vs. food guide pyramid recommendations by using 106 ready-to-eat plant-based foods (PBF) as a basis for comparison, to question whether one can easily increase lipotrope consumption via lipotrope-rich PBFs, and to estimate the lipotrope quantity supplied by €1.00 (one euro) of PBF vs. animal-based foods. Lipotrope potential of PBFs was expressed as the lipotropic capacity (LC) based on the lipotrope densities of 7, 8 or 9 lipotropes (mg/100 kcal), which are identified as betaine, choline, myo-inositol, methionine, magnesium, niacin, pantothenic acid, folates and total polyphenol content. Unrefined/minimally processed PBFs had the highest LC, while energy-dense/refined PBFs had the lowest. A standard French diet fails to provide the lipotrope quantity that should be supplied if food guide pyramid recommendations are followed. Such a difference can be easily compensated by increasing lipotrope-rich PBF consumption. On a €1.00-basis, vegetables and fruits are expensive sources of lipotropes, but grain products, especially legumes, appear to be the best compromise between high LC and low cost.

Keywords: Lipotropic capacity; Standard French diet; Food guide pyramid; €1.00-basis lipotrope cost; Food analysis; Food composition (search for similar items in EconPapers)
Date: 2012
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Published in Journal of Food Composition and Analysis, 2012, 28 (2), pp.135-148

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-02648130

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