The use of individual diet modelling to optimise individual food choices. A focus on dairy products

Abstract

The aim of this study was to apply individual diet modelling to analyse qualitative and quantitative changes in dairy products consumption, needed to achieve nutritional recommendations in an adult population. An individual isocaloric modelled diet was designed by linear programming to meet the French nutrient recommendations while deviating the least from the observed diet (dietary survey INCA 1, n = 1171). Variations in weight, energy and nutrients in observed and modelled diets were calculated for each food group ( n = 7), with a focus on dairy products. The results indicated that the weight of 3 food groups significantly increased in the modelled diet: starchy foods (+37%), fruit & vegetables (+62%) and dairy products (+19%). Within the dairy category, there was an increase (in weight) of fresh dairy products (+60%) and milk (+17%), a decrease of cheese (−48%), without significant change of dairy desserts. In the modelled diet, the contribution of dairy products to the total decrease in SFA and sodium was exclusively due to a decrease in cheese. Interestingly, the dairy products did not contribute to the decrease in added sugars. In conclusion, linear programming allows estimating the contribution of the different food groups and subgroups in nutritionally adequate and socially acceptable diet. In this French population, increasing the intake of the lowest energy-dense dairy products (i.e. fresh dairy products and milk) would be recommended. In the future, this new approach could help to revise or precise existing food-based dietary guidelines.