While a new study from The Lancet warns of the harmful effects of ultra-processed products on health, researchers from INRAE share their advice to help consumers identify these foods present massively in supermarket aisles. How to identify ultra-processed products to limit their consumption?
A recent study published by The Lancet highlights a link between consumption of so-called foods “ultraprocessed” and mortality. Enough to encourage consumers to be vigilant in the face of products present in large numbers in the aisles of our supermarkets. They represent “nearly 70% of the industrial offer, products packaged with a barcode”according to a study carried out by INRAE researchers including Anthony Fardet, specialist in human nutrition at INRAE.
What are we talking about when we talk about “ultraprocessed” food? This is a product “which has undergone significant transformation processes by the food industry”, explains Mathilde Touvier, research director in nutritional epidemiology at Inserm, to our colleagues at BFMTV. Modifying the texture of cereals, adding flavorings or cosmetic additives are all examples of transformations. And while some may go unnoticed by consumers, most of them can be identified thanks to the list of ingredients.
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How to easily identify ultra-processed products?
Less is more in this matter. “We have calculated that beyond 5 ingredients, that is to say 6 and more, there is almost an 80% chance that the food is ultra-processed. Basically, the longer the list, the more it You have to be wary, especially if you see names that you don’t have in your kitchen.”sketches Anthony Fardet. And to temper: “If we just see a conservative with a weird name it’s not a marker of ultratransformation.” By referring to the list of ingredients displayed on the packaging, consumers are asked to look out for E56, E12 and other artificial flavors.
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What about adding preservatives? According to the INRAE researcher, these elements are not the most problematic in terms of their prevention role. “We are dealing with preservatives which are there to prevent certain microbiological risks such as botulism, which ultimately still has a beneficial health impact”explains Mathilde Touvier to our colleagues. In the sections of sweet products, prepared meals, industrial pastries and biscuits but also industrial meats and cold meats, the rate of products “ultraprocessed” exceed 70%according to INRAE.
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Should we (further) develop the Nutriscore?
Researchers note that two types of products are often subject to massive transformations: those intended for children and those with lower prices. “The lower the prices, the more likely it is that it is ultra-processed. To arrive at such low prices, there is no secret, we replace the noble ingredients with cosmetic agents that mark ultra-transformation”adds Anthony Fardet.
Shouldn’t the Nutriscrore, which makes it easier to understand the nutritional value of an item, take into account the level of processing of a product? This is what researchers are proposing by affixing a “black headband” on the packaging to indicate that a product is “ultraprocessed”. A development refuted by lobbies, as explained by our colleagues at BFMTV. “The Nutriscore now includes a penalty for sweetened drinks, so there is still a dimension that is starting to be approached”notes Mathilde Touvier. According to an Inrae study, almost half of the products with a Nutriscore A or B were “ultraprocessed”.
A journalist passionate about social issues and current affairs, Hugo puts his pen at the service of information. Interested in all themes, from the impact of artificial intelligence on…
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