NutriQuébec Study Finds Cheese Common at Quebec Meals, Diets Miss Health Targets
The government-funded study surveyed nearly 7,000 participants and found fewer than two in ten adults met Health Canada limits for saturated fat and sodium.
- On Tuesday, the NutriQuébec project released a major study analyzing dietary habits of Quebecers. Funded by the Quebec government, the research examined more than 26,000 meals reported by nearly 7,000 participants.
- Professor Lamarche, director of the NUTRISS Centre at Laval University, stated the study provides precise local data to shape health strategies, emphasizing that Quebecers' eating habits differ significantly from those in France or the United States.
- Findings show fewer than two in ten adults consume less than 2,300 milligrams of sodium daily. Only 36 per cent of adults eat five fruit and vegetable servings per day, falling short of the government's target of more than 50 per cent.
- Cheese serves as the primary source of saturated fat at 25 per cent of intake, far surpassing butter. Bread contributes nearly as much sodium to daily diets as seasonings, condiments, and sauces combined.
- The report emphasizes prioritizing certain food categories to improve food quality. Lamarche suggested promoting locally produced berries and apples, noting these items already resonate with Quebecers and can encourage healthier eating.
19 Articles
19 Articles
The Toronto Star
Quebecers love cheese — and salt — says new study aimed at encouraging healthy eating
MONTRÉAL - Cheese is a common fixture of nearly every meal eaten in Quebec, according to a major new study of Quebecers' eating habits.
New NutriQuébec project shows what Quebecers eat
After years of work, the NutriQuébec project published on Tuesday the very first portrait of what is found on the plates of Quebecers, an exercise that will now make it possible to develop the strategies necessary to encourage the population to eat better. The data in this portrait comes from information provided by nearly 7,000 […]
This exercise may set the stage for necessary strategies to encourage the population to feed better.
"The idea of a typical Quebec diet, in the end, is really reality," says the responsible researcher.
By Jean-Benoit Legault After years of work, the NutriQuébec project published on Tuesday the very first portrait of what is found on the plate of Quebecers, an exercise that will now allow the necessary strategies to encourage the population to feed better. The data from this portrait come from information provided by nearly 7,000 participants who have brought back more than 26,000 meals in recent years.
This is most often found in the plate of Quebec adults, according to the new portrait of NutriQuébec 2026.
Coverage Details
Bias Distribution
- 69% of the sources lean Left
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