{"id":566,"date":"2025-05-27T09:43:00","date_gmt":"2025-05-27T07:43:00","guid":{"rendered":"https:\/\/www.nutrimedia.info\/?post_type=news&p=566"},"modified":"2025-05-16T17:43:25","modified_gmt":"2025-05-16T15:43:25","slug":"homemade-cooking-between-well-being-nutrition-and-social-responsibility","status":"publish","type":"news","link":"https:\/\/www.nutrimedia.info\/en\/news\/cuisiner-maison-entre-bien-etre-nutrition-et-responsabilite-sociale\/","title":{"rendered":"Home cooking: an underestimated lever for healthier, more responsible eating?"},"content":{"rendered":"

Could cooking at home be the key to better health? While the health authorities are increasingly promoting homemade food, scientific studies remain nuanced. We take a closer look at this multi-faceted practice, with its balanced diet, social issues and opportunities for the food industry.<\/strong><\/p>\n\n\n\n

The discreet but strategic return of home cooking<\/strong><\/h2>\n\n\n\n

In an article recently published by the Institute For a Positive Food,<\/a> Nicole Darmon<\/a> - Honorary Director of Research at INRAE and member of its Scientific Advisory Board - offers an in-depth analysis of the links between home cooking, food and health, in the light of available scientific data and contemporary social issues.<\/p>\n\n\n\n

For several decades now, the amount of time spent in the kitchen has been steadily decreasing, mainly due to the feminisation of the workforce and the rise of a practical, varied and accessible food offer. In 2010, French households spent an average of 53 minutes a day<\/strong>. And yet, cooking at home is making a comeback in public health discourse.<\/p>\n\n\n\n

But can we really say that can you eat better if you cook yourself? <\/strong>The answer is not as simple as it might seem. Firstly, because there is no clear, consensual definition of \u00abhome cooking\u00bb: the time spent, the pleasure of cooking, the use of raw ingredients, the frequency of shared meals... So many facets of the same object of study, often approached in a partial and heterogeneous way by researchers.<\/p>\n\n\n\n

Home cooking: what are the proven health benefits?<\/strong><\/h2>\n\n\n\n

Health authorities such as the PNNS, the WHO and the FAO encourage the consumption of minimally processed foods and the practice of homemade cooking<\/strong>. But what does science really say about the link between culinary practices and health?<\/p>\n\n\n\n

Meals at home are generally richer in fruit, vegetables and essential nutrients <\/strong>than those eaten outside the home, which are often too fatty or sweet. Some studies also show that a home where people cook frequently is associated with a better balanced diet<\/strong>... except in the most modest categories, where the link is weaker.<\/p>\n\n\n\n

Further research shows potentially positive effects of cooking on the risk of\u2019obesity<\/a> or type 2 diabetes<\/a><\/strong>, This is particularly the case with increased consumption of raw produce and better weight management over time.<\/p>\n\n\n\n

However, other results qualify this picture: cooking more could also lead to higher calorie meals, and even an increased risk of metabolic syndrome in some women<\/strong>. The conclusion is clear: cooking can<\/em> may be beneficial, but it is neither a guarantee of health nor a prerequisite for a balanced diet.<\/p>\n\n\n\n

Behind the stove: inequalities and motivations<\/strong><\/h2>\n\n\n\n

Cooking is far from a neutral practice. In France, 75 % of time spent cooking is spent by women<\/strong>. Women from low socio-economic backgrounds are the most affected, often because they are forced to and do not have access to the appropriate facilities. This goes against the conventional wisdom, Lower-income households cook more than higher-income households,<\/strong> The latter are more likely to eat out.<\/p>\n\n\n\n

The kitchen also conveys values: it allows us to reconnecting with others<\/strong>, of to feel useful and independent, and even to look after those close to you<\/strong>. It's a message that, while meaningful, needs to be handled with care: encouraging people to cook must not reinforce gender inequalities or make those for whom this activity is seen as a chore feel guilty.<\/p>\n\n\n\n

What role can ingredient brands and nutrition players play?<\/strong><\/h2>\n\n\n\n

For companies in the food sector, these lessons open up a number of avenues. Promoting solutions that enhance home cooking - without idealising it - can respond to several key trends:<\/p>\n\n\n\n