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Gastronomy, Volume 3, Issue 4 (December 2025) – 2 articles

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16 pages, 1584 KB  
Article
How Do French Adults Consume Their Dairy Foods? A Characterisation Study Using the INCA3 Database
by Caterina Franzon, Anestis Dougkas, Juliet Memery and Katherine M. Appleton
Gastronomy 2025, 3(4), 18; https://doi.org/10.3390/gastronomy3040018 - 31 Oct 2025
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Abstract
Dairy foods are rich in nutrients and typically have a lower environmental impact than other animal-based products. Despite these benefits, in France dairy consumption is lower than recommended. This study sought to understand where in the diet dairy foods are consumed, with a [...] Read more.
Dairy foods are rich in nutrients and typically have a lower environmental impact than other animal-based products. Despite these benefits, in France dairy consumption is lower than recommended. This study sought to understand where in the diet dairy foods are consumed, with a view to identifying opportunities for increasing consumption. A characterisation study was conducted using the INCA3 database (n = 783, 324 males, aged 18–44 years). All eating episodes containing dairy products were classified by product type and five dimensions to characterise consumption: (1) amount consumed; (2) eaten or drunk; (3) sweet or savoury; (4) in combination with other foods or by itself; (5) time of day. A sixth dimension, meal or snack, was also based on time of day. The results showed that (1) an average of 246 g, 1126 kJ of dairy is consumed per person, per day; (2) more dairy sub-groups are eaten than drunk; (3) dairy is consumed in sweet and savoury dishes; (4) in combination with other foods, rarely by itself; (5, 6) and at traditional mealtimes, rarely as a snack. Suggestions can be made for increasing dairy consumption based on product type, eating occasion, and context, e.g., increasing availability in out-of-home settings, and considering new or unusual food combinations for new recipes. Full article
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Review
Mediterranean Diet as a Nutraceutical and Sustainable Model for Health and Environmental Wellbeing
by Eduardo Costa-Camilo, Fátima Cardoso, Isabel Duarte, Graça P. Carvalho, João M. G. C. F. de Almeida, Rita G. Sobral and Carla Pinheiro
Gastronomy 2025, 3(4), 17; https://doi.org/10.3390/gastronomy3040017 - 4 Oct 2025
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Abstract
The Mediterranean Diet (MD) has emerged as a comprehensive model for promoting human health and environmental sustainability. This review proposes reconceptualization of the traditional MD pyramid, highlighting its functional food components and their relevance to modern health challenges. Rooted in a rich cultural [...] Read more.
The Mediterranean Diet (MD) has emerged as a comprehensive model for promoting human health and environmental sustainability. This review proposes reconceptualization of the traditional MD pyramid, highlighting its functional food components and their relevance to modern health challenges. Rooted in a rich cultural and gastronomic heritage, the MD extends beyond nutritional adequacy. It offers substantial nutraceutical benefits due to its high content of bioactive compounds such as polyphenols, carotenoids, omega-3 fatty acids, and phytosterols. These compounds contribute to the prevention and management of chronic non-communicable diseases through antioxidant and anti-inflammatory mechanisms. Simultaneously, the MD aligns with sustainable food system principles: it is predominantly plant-based; it promotes seasonal and local food sourcing; and it supports minimal food waste. In addition, this dietary pattern has been associated with a significantly lower ecological footprint compared to Western diets, thus supporting broader environmental goals. Ultimately, the MD stands as a scientifically grounded, culturally embedded, and ecologically viable approach to foster both individual and planetary wellbeing (One Health concept). Full article
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