Associations between Cooking Methods and Socio-Demographic, Dietary, and Anthropometric Factors: Results from the Cross-Sectional Swiss National Nutrition Survey.

ABSTRACT:

Introduction

Appropriate cooking methods can improve food safety, decrease contaminants, and increase nutrient bioavailability. Few studies assessed the sociodemographic characterization of their use in European populations. We aimed to characterize the socio-demographic, lifestyle, and anthropometric predictors of cooking methods in the Swiss population.

Methods

Adults aged 18-75 years (n = 2,050) participating in the cross-sectional national nutrition survey in Switzerland (menuCH) (2014-2015), representing the 7 main regions in the country. We used logistic regressions to assess the probability of the presence or absence of boiled, roasted, microwaved, oven-cooked, gratinated, fried, steamed, and grilled foods by sociodemographic variables.

Results

Among all partic

SUBMITTER: Mayen AL 

PROVIDER: S-EPMC11797947 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature