Ultra-processed food and Health in « La Science, CQFD » on France Culture
Mélanie Deschasaux-Tanuy and Benjamin Allès, researchers at the CRESS-EREN team, and Benoit Chassaing, researcher at the Institut Pasteur, were invited to France Culture’s “La Science, CQFD” program on Tuesday May 13 to discuss the health effects of ultra-processed foods.
Hosted by Natacha Triou, the program looked back at the concept of ultra-processed foods and the links between their consumption and health, covering the methods used in scientific studies, possible mechanisms, in particular their impact on the intestinal microbiota, and related public health issues.
Ultra-processed foods are foods that have undergone major chemical, physical or biological processing and/or include “cosmetic” additives that are not essential for food safety, or industrial ingredients (e.g. maltodextrins). The concept of ultra-processed foods stems from the NOVA classification proposed by Prof. Carlos Monteiro in Brazil in 2009, which defines 4 food categories (minimally processed or unprocessed foods, culinary ingredients, processed foods, ultra-processed foods). In France, ultra-processed foods account for around 30% of the food consumed; this proportion rises to almost 60% in the United States.
Over the past ten years, more than 80 prospective studies have been carried out in various countries, showing associations between a higher proportion of ultra-processed foods in the diet and an increased risk of chronic disease. In the NutriNet-Santé cohort, these associations were observed in particular with the risk of cancer, cardiovascular disease, overweight and obesity, type 2 diabetes, mortality and depressive symptoms. These results have already led to changes in nutritional recommendations in a number of countries, including France, which encourage consumers to limit their intake.
Among the mechanisms that may explain the observed associations between the consumption of ultra-processed foods and health are the lower average nutritional quality of these foods, the impact of changes in the structure of these foods on consumption speed or digestibility, the presence of additives and other industrial ingredients, the presence of contaminants from processing, or the migration of contaminants from packaging. Research is still needed to better understand these mechanisms. In particular, Mathilde Touvier, director of the CRESS-EREN team, coordinates large-scale research programs on the health impact of food additives (ERC ADDITIVES) and materials in contact with food (Inserm-Impact Santé FOODCONTACT).
To select non-ultra-processed products, consumers can use applications such as Open Food Facts, a participatory application that provides a wealth of information on food and beverages, including the NOVA classification. Other proposals are under consideration, such as the addition of a black band around the Nutri-Score, indicating that a product is ultra-processed.
To find out more, see Mathilde Touvier’s lecture at the Collège de France (in French): “Ultra-processing”, “ultra-formulation” and food additives: have we gone too far?What impact on our health?
By Mélanie Deschasaux-Tanguy
