A national French survey analyzed dietary data from the third French Individual and National Food Consumption Survey (INCA3), a cross-sectional study conducted between 2014 and 2015.
A new analysis of the INCA3 survey has revealed that foods containing live microbes are nearly universally consumed in France, and are closely linked to higher quality diets.
Key Findings
- Nearly everyone eats them: 97.7% of children and 98.4% of adults consumed foods with medium or high levels of live microbes.
- Average intake: Daily consumption averaged 166.8 g for children and 215.9 g for adults.
- Main sources: Raw fruits and vegetables were the primary source of medium-microbe foods, while yogurt and unpasteurized cheese were the main high-microbe sources.
- Demographic patterns: Older adults consumed more than younger adults. Higher intake was linked to higher income and socioeconomic status, but not to sex or BMI.
- Nutritional impact: These foods contributed only a small portion of daily energy (8.5% for children, 10.7% for adults), but provided substantial amounts of calcium, vitamin A, vitamin D, riboflavin, and saturated fats.
- Diet quality markers: Higher consumption was associated with higher diet quality scores (sPNNS-GS2 and MAR) and lower excess nutrient scores (MER). Higher consumers ate more fruits, vegetables, dairy, whole grains, and fish, and fewer sweets, salty/fatty products, and sugary drinks.
- A nutritional trade-off: Higher intake was also linked to higher sodium exposure.
- Fermented food trends: Yogurt and cheese were the most frequently consumed fermented foods. Kefir, tofu, miso, sauerkraut, and fermented condiments were rarely consumed.
Study Limitations
- The cross-sectional design cannot establish causality.
- Dietary data were self-reported or proxy-reported.
- Live microbe levels were estimated from food categories, not directly measured.
- Microbial content varies by processing, storage, and handling.
Conclusion
Foods likely to contain live microbes were widely consumed and associated with better overall diet quality in the French population. They may serve as markers of nutrient-dense eating patterns rather than direct causes of improved health.