Nuggets, industrial sandwiches, instant soups, children's breakfast cereals, energy bars… These factory-produced products, which represent around 50% of the food now sold in supermarkets, are easy to use.
But their regular consumption is harmful to health.
It is therefore preferable not to abuse it, explains Doctor Pascal Douek, micronutritionist doctor, author of “new keys to longevity” published by Leduc.s editions.
Why are these foods singled out today?
Dr Pascal Douek.
Their appearance in the 1980s created a real craze because these ready-to-use products are practical and flatter the palate. But their multiplication is concomitant with the explosion in the number of chronic diseases and the stagnation of healthy life expectancy. Their impact has therefore been the subject of many scientific studies in recent years. And all are unanimous: ultra-processed foods are high in calories and low in nutrients. They provide very few vitamins, minerals, fiber and antioxidants essential for the proper functioning of the body. These are empty calories that fuel inflammation and the onset of so-called civilization diseases (diabetes, cancer, cardiovascular disease, etc.).
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What real risks do they make us run?
The French Nutrinet study established a link between the amount of ultra-processed foods swallowed and the risk of certain diseases.
Increasing their intake by 10% increases the risk of cancer by 12%, the risk of coronary heart disease by 13% and the risk of stroke by 11%.
And because they're high in sugar and salt, they also promote weight gain, type 2 diabetes, and increased blood pressure.
The many artificial additives they contain are not trivial either.
In particular, they disrupt the balance of the intestinal microbiota.
This is why it is better to focus on raw foods and limit the use of ultra-processed foods as much as possible.
Over 85% of our daily calories must come from “real” food.
How to recognize them in the supermarket?
These industrial preparations represent 70% of labeled-packaged foods sold in supermarkets. They all include at least five ingredients, added salt, sugars and bad fats, as well as a packet of additives (colorants, flavors, flavor enhancers, emulsifiers, etc.) not used in domestic cooking. It is therefore necessary to be attentive to the composition of the products listed on the packaging. Those with more than five ingredients (especially additives) should be left on the shelf. If you are unsure, you can use apps like Yuka or Siga to help you make the right choice.
