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Fardet A. Ultra-processing should be understood as a holistic issue, from food matrix, to dietary patterns, food scoring, and food systems. J Food Sci 2024; 89:4563-4573. [PMID: 38829743 DOI: 10.1111/1750-3841.17139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 05/08/2024] [Accepted: 05/09/2024] [Indexed: 06/05/2024]
Abstract
The ultra-processed food (UPF) concept first emerged 15 years ago, and is now studied worldwide in different contexts, for example, human health, food behavior, socio-economic, food consumption, food scoring, and food system sustainability. Briefly, UPFs are defined as containing at least one marker of ultra-processing (MUP). MUPs are (1) cosmetic additives, (2) aromas, (3) some highly processed carbohydrates, proteins, fats, and/or fiber, and (4) drastic processes directly applied to food such as extrusion cooking or puffing. The first three categories of MUPs are on the food packaging in the list of ingredients, and are extracted, then purified, from raw foods or coming from artificial syntheses, leading to a-matrix/a-cellular compounds. Therefore, the core paradigm to define MUP is extreme food matrix degradation, and for UPF, matrix artificialization. Besides, UPFs are more than just junk food, encompassing numerous industrialized foods, falsely presented as healthy, for example, animal-based food analogs, but also organic, vegan, gluten-free, micronutrient-enriched, and/or light foods. In this way, UPFs are "high-quality junk foods." Otherwise, UPF being a holistic and indivisible concept by essence, we propose in this review to analyze ultra-processing at four holistic levels corresponding to four important scientific issues: the food matrix, the dietary pattern, food system, and food scoring. We reached the main conclusion that UPFs should be first studied with a holistic and scientifically based approach, not a reductionist one. Otherwise, we take the risk of performing greenwashing and create still more new health threats at a global level.
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Affiliation(s)
- Anthony Fardet
- INRAE, UMR 1019, UNH, CRNH Auvergne, F-63000 Clermont-Ferrand & Clermont Auvergne Université, Unité de Nutrition Humaine, Clermont-Ferrand, France
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Çelik C, Türker PF, Çalışkan H. The Relationship of Food Literacy and Sustainable Consumption Behaviors with Anthropometric Measurements during the Covid-19 Pandemic Period: A Sample from Turkey. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2024; 43:279-285. [PMID: 37905948 DOI: 10.1080/27697061.2023.2272257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 10/14/2023] [Indexed: 11/02/2023]
Abstract
AIM This study aimed to evaluate the impact of food literacy and sustainable consumption behaviors on nutritional status during the pandemic in Turkey. METHODS The study was conducted between May and July 2021 with a questionnaire delivered in a digital environment (social media, Twitter/Facebook/Instagram) to 200 volunteer adults aged 20-65. With this questionnaire form, sociodemographic characteristics, general information, and consumer behaviors of the individuals were obtained. Anthropometric measurements (height, body weight, body mass index (BMI), waist circumference, hip circumference, waist/hip ratio, and waist/height ratio) of the individuals were recorded online as self-report. The Self Perceived Food Literacy (SPFL) Scale was administered to measure nutritional literacy levels. To measure the sustainable consumption behaviors of the individuals, the Sustainable Consumption Behavior (SCB) Scale was administered. RESULTS We found that 87.2% of women and 40% of men had heard of sustainable nutrition before (p < 0.001). The mean total score of SCB was statistically significantly higher in women than in men (3.1 ± 0.48 in women, 2.9 ± 0.69 in men, p < 0.05). The mean score of SPFL was 3.31 ± 0.275 in women, while it was 3.05 ± 0.395 in men. There was a statistically significant relationship between SPFL mean scores and gender (p < 0.05). CONCLUSION There was a statistically significant negative relationship between SPFL score and BMI, body weight, and waist/hip ratio. There was a statistically significant negative relationship between the SCB and waist/hip ratio. Food literacy and sustainable consumption behaviors are associated with anthropometric measurements. Sustainable nutrition, sustainable consumption behaviors, and food literacy should be considered as a whole. Trainings should be increased to raise awareness of individuals about food literacy.
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Affiliation(s)
- Cansu Çelik
- Department of Nutrition and Dietetics, Baskent University, Ankara, Turkey
| | - Perim Fatma Türker
- Department of Nutrition and Dietetics, Baskent University, Ankara, Turkey
| | - Hilal Çalışkan
- Department of Nutrition and Dietetics, Baskent University, Ankara, Turkey
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Lebredonchel L, Fardet A. How French children food representations and tastes vary according to their social backgrounds: a study of disparities in food habitus. HEALTH SOCIOLOGY REVIEW : THE JOURNAL OF THE HEALTH SECTION OF THE AUSTRALIAN SOCIOLOGICAL ASSOCIATION 2023; 32:213-227. [PMID: 36473139 DOI: 10.1080/14461242.2022.2148832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Accepted: 11/10/2022] [Indexed: 05/18/2023]
Abstract
The diet of individuals is influenced by social and cultural factors. Children's food tastes and representations, being principally transmitted by their parents, are likely to depend on their social backgrounds. As it is known that parents' feeding strategies and food education differ depending on their social positions, this study aimed at examining how food representations and tastes vary among children. A qualitative sociological study, using semi-structured interviews, was conducted with 40 children, aged from 9 to 11 years, from four French elementary schools. Results showed that children from disadvantaged social backgrounds mentioned less foods, seemed to have a less varied diet, to consume less vegetables, and to enjoy eating ultra-processed foods more than other children. Different food habitus were found, that can be put into perspective using Bourdieu's distinction theory, including different preoccupations regarding health and necessity among social groups. Disparities in children's food habitus could be theoretically linked with observed and growing social inequalities in health, when taking into consideration the potential practises that these habitus imply, and their probable effects on health. Participatory food education classes at school could aim to reduce such disparities, although some concerns and limits must be acknowledged.
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Affiliation(s)
| | - Anthony Fardet
- INRAE, Human Nutrition Unit, University Clermont Auvergne, Clermont-Ferrand, France
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Pedro-Botet L, Muns MD, Solà R, Fontané L, Climent E, Benaiges D, Flores-Le Roux JA, Pedro-Botet J. Level of understanding and consumption of ultra-processed food in a Mediterranean population: A cross-sectional study. Nutr Metab Cardiovasc Dis 2022; 32:889-896. [PMID: 35078675 DOI: 10.1016/j.numecd.2021.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/16/2021] [Accepted: 11/04/2021] [Indexed: 10/19/2022]
Abstract
BACKGROUND AND AIMS Since the population may not be aware of ultra-processed food (UPF) consumption as a result of ignorance or non-recognition, this study aimed to ascertain the main characteristics of subjects regarding their knowledge of different easily acquired foods through a questionnaire in Google Forms format with 52 questions. Secondary objectives were to determine whether the profile of UPF consumers can be defined based on sex, age, sociodemographic factors, and lifestyle. METHODS AND RESULTS Responses were received from 1037 participants from a convenience sample; of these, 83 (8.0%) were sporadic or non-users, and 954 (92.0%) were frequent UPF consumers. The participants of the upper tertile correctly matched >12 food items, those of the medium tertile matched 12-9 items, and those of the lower tertile matched <9 items. Factors independently associated with participants who better identified UPF (upper tertile) compared to those of the lower tertile (reference) were female sex (OR: 2.54, 95%CI: 1.70-3.79; p < 0.001), age between 21 and 50 (OR: 3.63, 95% CI: 2.56-5.15; p < 0.001), living with family (OR: 0.64, 95% CI: 0.41-9.96; p = 0.033), and eating more fruit (≥3 pieces/day, OR: 2.30, 95% CI: 1.61-3.27; p < 0.001). CONCLUSIONS These findings highlight the high consumption and low degree of awareness of UPF among consumers based mainly on food composition.
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Affiliation(s)
| | - Maria D Muns
- Endocrinology Department. Hospital del Mar, Passeig Marítim, 25-29; 08003 Barcelona, Spain.
| | - Rosa Solà
- Facultat de Medicina i Ciències de la Salut, Department de Medicina i Cirurgia, Universitat Rovira i Virgili, Grup Nutrició Funcional, Oxidació i Malalties Cardiovasculars (NFOC-Salut), Institut d'Investigació Sanitaria Pere Virgili (IISPV), Hospital Universitari Sant Joan de Reus, Reus, 43204, Spain.
| | - Laia Fontané
- Endocrinology Department. Hospital del Mar, Passeig Marítim, 25-29; 08003 Barcelona, Spain.
| | - Elisenda Climent
- Endocrinology Department. Hospital del Mar, Passeig Marítim, 25-29; 08003 Barcelona, Spain; Department of Medicine, Universitat Autònoma de Barcelona. Campus Universitari Mar. Dr. Aiguader, 80, 08003 Barcelona, Spain.
| | - David Benaiges
- Endocrinology Department. Hospital del Mar, Passeig Marítim, 25-29; 08003 Barcelona, Spain; Department of Medicine, Universitat Autònoma de Barcelona. Campus Universitari Mar. Dr. Aiguader, 80, 08003 Barcelona, Spain; Institut Hospital del Mar d'Investigacions Mèdiques (IMIM). Dr. Aiguader, 80, 08003 Barcelona, Spain.
| | - Juana A Flores-Le Roux
- Endocrinology Department. Hospital del Mar, Passeig Marítim, 25-29; 08003 Barcelona, Spain; Department of Medicine, Universitat Autònoma de Barcelona. Campus Universitari Mar. Dr. Aiguader, 80, 08003 Barcelona, Spain; Institut Hospital del Mar d'Investigacions Mèdiques (IMIM). Dr. Aiguader, 80, 08003 Barcelona, Spain.
| | - Juan Pedro-Botet
- Endocrinology Department. Hospital del Mar, Passeig Marítim, 25-29; 08003 Barcelona, Spain; Department of Medicine, Universitat Autònoma de Barcelona. Campus Universitari Mar. Dr. Aiguader, 80, 08003 Barcelona, Spain; Institut Hospital del Mar d'Investigacions Mèdiques (IMIM). Dr. Aiguader, 80, 08003 Barcelona, Spain.
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Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity. Eur J Nutr 2022; 61:2239-2253. [DOI: 10.1007/s00394-021-02786-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 12/13/2021] [Indexed: 02/06/2023]
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Choi Y, Gallaher DD, Svendsen K, Meyer KA, Steffen LM, Schreiner PJ, Shikany JM, Rana JS, Duprez DA, Jacobs DR. Simple Nutrient-Based Rules vs. a Nutritionally Rich Plant-Centered Diet in Prediction of Future Coronary Heart Disease and Stroke: Prospective Observational Study in the US. Nutrients 2022; 14:nu14030469. [PMID: 35276828 PMCID: PMC8837984 DOI: 10.3390/nu14030469] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/18/2022] [Accepted: 01/19/2022] [Indexed: 12/14/2022] Open
Abstract
To better understand nutrition paradigm shift from nutrients to foods and dietary patterns, we compared associations of a nutrient-based blood cholesterol-lowering diet vs. a food-based plant-centered diet with risk of coronary heart disease (CHD) and stroke. Participants were 4701 adults aged 18-30 years and free of cardiovascular disease at baseline, followed for clinical events from 1985 and 86 to 2018. A plant-centered diet was represented by higher A Priori Diet Quality Score (APDQS). A blood cholesterol-lowering diet was represented by lower Keys Score. Proportional hazards regression was used to calculate hazard ratios (HR). Higher APDQS showed a nutrient-dense composition that is low in saturated fat but high in fiber, vitamins and minerals. Keys Score and APDQS changes were each inversely associated with concurrent plasma low-density lipoprotein cholesterol (LDL-C) change. Over follow-up, 116 CHD and 80 stroke events occurred. LDL-C predicted CHD, but not stroke. APDQS, but not Keys Score, predicted lower risk of CHD and of stroke. Adjusted HRs (95% CIs) for each 1-SD higher APDQS were 0.73 (0.55-0.96) for CHD and 0.70 (0.50-0.99) for stroke. Neither low dietary fat nor low dietary carbohydrate predicted these events. Our findings support the ongoing shift in diet messages for cardiovascular prevention.
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Affiliation(s)
- Yuni Choi
- Division of Epidemiology and Community Health, University of Minnesota–Twin Cities, Minneapolis, MN 55454, USA; (Y.C.); (L.M.S.); (P.J.S.)
| | - Daniel D. Gallaher
- Department of Food Science and Nutrition, University of Minnesota–Twin Cities, Saint Paul, MN 55108, USA;
| | - Karianne Svendsen
- Department of Nutrition, University of Oslo, 0317 Oslo, Norway;
- The Lipid Clinic, Department of Endocrinology, Morbid Obesity and Preventive Medicine, Oslo University Hospital, 0424 Oslo, Norway
| | - Katie A. Meyer
- Department of Nutrition and Nutrition Research Institute, University of North Carolina—Chapel Hill, Chapel Hill, NC 28081, USA;
| | - Lyn M. Steffen
- Division of Epidemiology and Community Health, University of Minnesota–Twin Cities, Minneapolis, MN 55454, USA; (Y.C.); (L.M.S.); (P.J.S.)
| | - Pamela J. Schreiner
- Division of Epidemiology and Community Health, University of Minnesota–Twin Cities, Minneapolis, MN 55454, USA; (Y.C.); (L.M.S.); (P.J.S.)
| | - James M. Shikany
- Division of Preventive Medicine, School of Medicine, University of Alabama at Birmingham, Birmingham, AL 35205, USA;
| | - Jamal S. Rana
- Divisions of Cardiology and Research, Kaiser Permanente Northern California, Department of Medicine, University of California, Oakland, CA 94612, USA;
| | - Daniel A. Duprez
- Cardiovascular Division, Department of Medicine, University of Minnesota–Twin Cities, Minneapolis, MN 55454, USA
- Correspondence: (D.A.D.); (D.R.J.J.); Tel.: +61-2624-4948 (D.A.D.); +61-2624–1818 (D.R.J.J.)
| | - David R. Jacobs
- Division of Epidemiology and Community Health, University of Minnesota–Twin Cities, Minneapolis, MN 55454, USA; (Y.C.); (L.M.S.); (P.J.S.)
- Correspondence: (D.A.D.); (D.R.J.J.); Tel.: +61-2624-4948 (D.A.D.); +61-2624–1818 (D.R.J.J.)
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Bastian GE, Buro D, Palmer-Keenan DM. Recommendations for Integrating Evidence-Based, Sustainable Diet Information into Nutrition Education. Nutrients 2021; 13:4170. [PMID: 34836423 PMCID: PMC8619516 DOI: 10.3390/nu13114170] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/15/2021] [Accepted: 11/19/2021] [Indexed: 01/31/2023] Open
Abstract
The adoption of more sustainable diets (SD) has the capacity to meet the needs of individuals without compromising future generations' abilities to do the same. Nutrition educators are ideal candidates for delivering SD education to consumers, yet evidence-based recommendations for the profession have not been crafted. The results of a thorough, narrative review of the literature performed in 2021 suggest there are five well-supported recommendations nutrition educators should consider incorporating in their work. They are (1) shift towards a plant-based diet, (2) mitigate food waste, (3) limit consumption of ultra-processed foods (UPF), (4) engage in local food systems, and (5) choose sustainable seafood. Each recommendation is discussed below in detail, to provide nutrition educators with a nuanced scope of the issue, after which suggestions for the inclusion of these recommendations, using an example of the authors' experiences from the US Expanded Food and Nutrition Education Program (EFNEP), are provided.
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Affiliation(s)
- Graham E. Bastian
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ 08901, USA;
| | - Danielle Buro
- Division of Life Sciences, Rutgers University, New Brunswick, NJ 08901, USA;
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Fardet A, Lebredonchel L, Rock E. Empirico-inductive and/or hypothetico-deductive methods in food science and nutrition research: which one to favor for a better global health? Crit Rev Food Sci Nutr 2021; 63:2480-2493. [PMID: 34494476 DOI: 10.1080/10408398.2021.1976101] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Scientific research generally follows two main methods: empirico-inductive (EI), gathering scattered, real-world qualitative/quantitative data to elaborate holistic theories, and the hypothetico-deductive (HD) approach, testing the validity of hypothesized theory in specific conditions, generally according to reductionist methodologies or designs, with the risk of over simplifying the initial complexity empirically perceived in its holistic view. However, in current food and nutrition research, new hypotheses are often elaborated from reductionist data obtained with the HD approach, and aggregated to form (ultra)reductionist theories, with no application of EI observations, limiting the applicability of these hypotheses in real life. This trend and the application of the EI method are illustrated as regards with the global health issue through the examples of food classifications/scoring, clinical studies, the definition of a sustainable diet, the "matrix effect"-related hypothesis, the concept of healthy core metabolism, and obesity prevention within the perspective of social sciences. To be efficient for producing food and nutritional data appropriable by the society, it finally appears that not only both approaches are necessary, starting with the EI method then the HD one, but also a back and forth between the two, this being not always realized, potentially leading to confusion and misunderstanding in society.
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Affiliation(s)
- Anthony Fardet
- INRAE, Université Clermont Auvergne, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000, Clermont-Ferrand, France
| | - Louis Lebredonchel
- CERREV - Centre de Recherche Risques & Vulnérabilités - EA 3918 Université de Caen Normandie MRSH, Caen Cedex 5, France
| | - Edmond Rock
- INRAE, Université Clermont Auvergne, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000, Clermont-Ferrand, France
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Delgado A, Issaoui M, Vieira MC, Saraiva de Carvalho I, Fardet A. Food Composition Databases: Does It Matter to Human Health? Nutrients 2021; 13:nu13082816. [PMID: 34444976 PMCID: PMC8399939 DOI: 10.3390/nu13082816] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 08/13/2021] [Indexed: 01/18/2023] Open
Abstract
Food provides humans with more than just energy and nutrients, addressing both vital needs and pleasure. Food habits are determined by a wide range of factors, from sensorial stimuli to beliefs and, once commanded by local and seasonal availability, are nowadays driven by marketing campaigns promoting unhealthy and non-sustainable foodstuffs. Top-down and bottom-up changes are transforming food systems, driven by policies on SDGs and by consumer's concerns about environmental and health impacts. Food quality, in terms of taste, safety, and nutritional value, is determined by its composition, described in food composition databases (FDBs). FDBs are then useful resources to agronomists, food and mechanical engineers, nutritionists, marketers, and others in their efforts to address at maximum human nutrient needs. In this work, we analyse some relevant food composition databases (viz., purpose, type of data, ease of access, regularity of updates), inspecting information on the health and environmental nexus, such as food origin, production mode as well as nutritional quality. The usefulness and limitations of food databases are discussed regarding what concerns sustainable diets, the food 'matrix effect', missing compounds, safe processing, and in guiding innovation in foods, as well as in shaping consumers' perceptions and food choices.
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Affiliation(s)
- Amélia Delgado
- Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, 8005-139 Faro, Portugal; (M.C.V.); (I.S.d.C.)
- Correspondence:
| | - Manel Issaoui
- Department of Biotechnology, Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Sidi Bouzid 9100, Tunisia;
| | - Margarida C. Vieira
- Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, 8005-139 Faro, Portugal; (M.C.V.); (I.S.d.C.)
- Department of Food Engineering, Superior Institute of Engineering, University of Algarve, 8005-139 Faro, Portugal
| | - Isabel Saraiva de Carvalho
- Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, 8005-139 Faro, Portugal; (M.C.V.); (I.S.d.C.)
- FSLab—Food Science Laboratory, Faculty of Sciences and Technology, University of Algarve, 8005-139 Faro, Portugal
| | - Anthony Fardet
- Unité de Nutrition Humaine, INRAE, Route de Theix, 63122 Saint-Genès-Champanelle, France;
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Nutrition transition and chronic diseases in China (1990-2019): industrially processed and animal calories rather than nutrients and total calories as potential determinants of the health impact. Public Health Nutr 2021; 24:5561-5575. [PMID: 34376266 DOI: 10.1017/s1368980021003311] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
OBJECTIVE To extend analyses of nutrition transition in developed countries to China within the framework of the 3Vs rule considering degree of processing starting with plant/animal calorie ratio (Rule 1), industrially processed foods (IPFs, Rule 2), and food diversity through nutrient intakes (Rule 3). DESIGN Total and main food group (n 13) calorie intakes, percentages of animal and IPF calories, adequacy of the Dietary Reference Intake (DRI) and prevalence of chronic diseases were retrieved from scientific literature and international databases. SETTING China, 1990–2019. PARTICIPANTS Overall population. RESULTS The total calorie intake decreased by 9 % over 30 years while the prevalence of chronic diseases substantially increased. Percentages of IPFs (Rule 1) and animal (Rule 2) calorie intake shifted from 9 to 30 % and 2 to 30 %, respectively. Meanwhile, the overall DRI adequacy (Rule 3) did not improve, with calcium and retinol deficiencies in 2019, and, although remaining above DRI, iron, copper, magnesium, and vitamins E, C and B1–B9 intakes regularly decreased. Notably, the prevalence of obesity increased five-fold, paralleling the exponential increase in IPF calorie intake. Both sources of calories were highly correlated with prevalence of main chronic diseases. CONCLUSIONS Despite a slight decreased of total calorie consumption and small variations of adequacy with DRI, the farther the Chinese population moved away from the 3Vs rule during the 1990–2019 period, the more the prevalence of chronic diseases increased. Further analyses on foods’ transitions will be better assessed when advocating sources/quality of calories (Rules 1/2), rather than only nutrient composition (Rule 3).
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A Sustainable and Global Health Perspective of the Dietary Pattern of French Population during the 1998–2015 Period from INCA Surveys. SUSTAINABILITY 2021. [DOI: 10.3390/su13137433] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
In France, the evolution of dietary pattern relative to sustainability and global health remains insufficiently studied. The objective of this study was to assess dietary changes during 1998–2015 through three generic metrics potentially related to sustainability. Food consumption data were collected from three French National Individual Study of Food Consumption surveys (INCA) for children (0–17 years) and adults (18–79 years) representative of the French population. The consumed foods were converted into plant (metric 1) and non-ultra-processed (UPF, metric 2) calories, and analyzed in meeting dietary recommended intakes (metric 3). French children and adults consumed high levels of animal and UPF calories, and nutrient deficiencies were observed in adults from the 2015 survey, e.g., fiber, EPA, DHA, magnesium, retinol, and vitamin C. In children, UPF daily calories increased from 42.8 to 45.5% and decreased in adults from 39.2 to 35.0%. In children and adults, diet revegetation was observed. While the level of physical activity decreased, overweight, obesity and type 2 diabetes prevalence increased in French adults. The French dietary pattern is not sustainable for global health unless public health policy is reinforced, with at least a twofold decrease in animal and UPF calories and improved food diversity.
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Sustainable Agri-Food Systems: Environment, Economy, Society, and Policy. SUSTAINABILITY 2021. [DOI: 10.3390/su13116260] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Agri-food systems (AFS) have been central in the debate on sustainable development. Despite this growing interest in AFS, comprehensive analyses of the scholarly literature are hard to find. Therefore, the present systematic review delineated the contours of this growing research strand and analyzed how it relates to sustainability. A search performed on the Web of Science in January 2020 yielded 1389 documents, and 1289 were selected and underwent bibliometric and topical analyses. The topical analysis was informed by the SAFA (Sustainability Assessment of Food and Agriculture systems) approach of FAO and structured along four dimensions viz. environment, economy, society and culture, and policy and governance. The review shows an increasing interest in AFS with an exponential increase in publications number. However, the study field is north-biased and dominated by researchers and organizations from developed countries. Moreover, the analysis suggests that while environmental aspects are sufficiently addressed, social, economic, and political ones are generally overlooked. The paper ends by providing directions for future research and listing some topics to be integrated into a comprehensive, multidisciplinary agenda addressing the multifaceted (un)sustainability of AFS. It makes the case for adopting a holistic, 4-P (planet, people, profit, policy) approach in agri-food system studies.
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Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework. SUSTAINABILITY 2021. [DOI: 10.3390/su13052869] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
This work intended to explore some motivations that influence people’s eating habits towards sustainability. This was an observational, cross-sectional study, carried out by questionnaire survey on a non-probabilistic sample of 10,067 participants from 13 countries (Argentina, Brazil, Croatia, Greece, Hungary, Latvia, Lithuania, Poland, Portugal, Serbia, Slovenia, Romania and United States). Results indicated that people prefer fresh local foods from the season, being important because it allows transportation and storage to be reduced, which in many cases implies refrigeration systems and consequent energy expenditure. Although people avoid food waste at home, the awareness for the waste at restaurants still needs to be improved. Consumers seem to prefer foods that have been produced and packed in sustainable ways but still give importance to the package—understandable for food products. The results also indicated significant differences in the food choice motivations between groups for all sociodemographic variables tested (age, sex, marital status, education, professional area, living environment and country), but the association was high only for variable country. Additionally, a tree classification analysis allowed to identify the relative importance of the influential variables on the sustainable food choices, with country being the most important, followed by age and sex. Additionally, discriminant function analysis allowed establishing a model for the relation between country and six variables accounting for preservation of biodiversity, respect for life, save natural resources, save energy, reduce industrial pollution and minimal packaging. Although with some limitations, this study brings valuable insight into some aspects linked with sustainable food choices on a number of countries and how people shape their food choices according to some sustainability issues.
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Fardet A, Rock E. Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public health. Crit Rev Food Sci Nutr 2020; 62:2784-2799. [DOI: 10.1080/10408398.2020.1858751] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Anthony Fardet
- INRAE, Université Clermont Auvergne, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France
| | - Edmond Rock
- INRAE, Université Clermont Auvergne, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France
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Ultra-Processed Foods and Food System Sustainability: What Are the Links? SUSTAINABILITY 2020. [DOI: 10.3390/su12156280] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Global food systems are no longer sustainable for health, the environment, animal biodiversity and wellbeing, culinary traditions, socioeconomics, or small farmers. The increasing massive consumption of animal foods has been identified as a major determinant of unsustainability. However, today, the consumption of ultra-processed foods (UPFs) is also questioned. The main objective of this review is therefore to check the validity of this new hypothesis. We first identified the main ingredients/additives present in UPFs and the agricultural practices involved in their provision to agro-industrials. Overall, UPF production is analysed regarding its impacts on the environment, biodiversity, animal wellbeing, and cultural and socio-economic dimensions. Our main conclusion is that UPFs are associated with intensive agriculture/livestock and threaten all dimensions of food system sustainability due to the combination of low-cost ingredients at purchase and increased consumption worldwide. However, low-animal-calorie UPFs do not produce the highest greenhouse gas emissions (GHGEs) compared to conventional meat and dairy products. In addition, only reducing energy dense UPF intake, without substitution, might substantially reduce GHGEs. Therefore, significant improvement in food system sustainability requires urgently encouraging limiting UPF consumption to the benefit of mildly processed foods, preferably seasonal, organic, and local products.
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