On January 30, ANSES published a scientific opinion on the health impacts of consuming ultra-processed foods. The agency concluded that ultra-processing is a concept that has yet to be scientifically supported. Based on the available literature, it identifies signals suggesting a link between the consumption of such foods and a higher risk of developing chronic diseases.
The ANSES report addresses the following topics in terms of analysis and conclusions:
1. Identification of processing methods likely to induce changes in the composition of foods that pose a health hazard.
2. Inventory of existing classifications of foods according to their degree of processing and assessment of their relevance in light of the characteristics identified previously.
3. Study of the epidemiological link between the consumption of AUT and the risk of chronic non-communicable diseases.
CONCLUSIONS AND RECOMMENDATIONS OF ANSES: MORE RESEARCH TO UNDERSTAND THE EFFECTS
“The expert assessment identified a range of heterogeneous classifications and the absence of a consensual definition of foods that should be considered “ultra-processed””. Nevertheless, the ANSES working group studied the existing classifications based on the degree of processing of foods available in the literature. The systematic literature review shows that epidemiological research on the subject is mainly conducted using the Nova classification developed by Brazilian researchers, whose class, Nova 4, is assigned to “ultra-processed foods”.
In the Nova classification, so-called ultra-processed foods are characterized by the use of certain processing methods and by the addition of so-called cosmetic additives and substances rarely used in the preparation of meals at home, such as protein isolates or hydrogenated oils. These additives and other added substances are used in particular to modify the texture, taste or facilitate preparation. In general, the NOVA classification is based on the presence of additives and substances without distinction, making its application subjective. Despite these limitations and a low weight of evidence, the Agency concludes that a higher consumption of foods qualified as ultra-processed according to the Nova classification is associated with a higher risk of mortality and chronic diseases such as type 2 diabetes, overweight, obesity, cardio-neurovascular diseases, breast cancer and colorectal cancer.
To explain the potential link between the consumption of so-called ultra-processed foods and health, ANSES formulates the following hypotheses:
• “the formulation of these foods, often designed to be practical and appetizing, and the circumstances of their consumption (fast food, in front of a screen, in transport, etc.) promote excessive food intake;
• food processing processes can lead to the formation of new substances, called neoformed substances, some of which are potentially harmful and can cause interactions”.
ANSES stresses the need to strengthen research on this subject and to conduct studies on these hypotheses in order to better characterize the link between processing methods and health effects, and to guide public policies on food and nutrition.
To learn more, you can consult the scientific opinion (full report) and the ANSES article presenting the opinion.
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The so-called “ultra-processed” foods and health: opinion from the anses
On January 30, ANSES published a scientific opinion on the health impacts of consuming ultra-processed foods. The agency concluded that ultra-processing is a concept that has yet to be scientifically supported. Based on the available literature, it identifies signals suggesting a link between the consumption of such foods and a higher risk of developing chronic diseases.
The ANSES report addresses the following topics in terms of analysis and conclusions:
1. Identification of processing methods likely to induce changes in the composition of foods that pose a health hazard.
2. Inventory of existing classifications of foods according to their degree of processing and assessment of their relevance in light of the characteristics identified previously.
3. Study of the epidemiological link between the consumption of AUT and the risk of chronic non-communicable diseases.
CONCLUSIONS AND RECOMMENDATIONS OF ANSES: MORE RESEARCH TO UNDERSTAND THE EFFECTS
“The expert assessment identified a range of heterogeneous classifications and the absence of a consensual definition of foods that should be considered “ultra-processed””. Nevertheless, the ANSES working group studied the existing classifications based on the degree of processing of foods available in the literature. The systematic literature review shows that epidemiological research on the subject is mainly conducted using the Nova classification developed by Brazilian researchers, whose class, Nova 4, is assigned to “ultra-processed foods”.
In the Nova classification, so-called ultra-processed foods are characterized by the use of certain processing methods and by the addition of so-called cosmetic additives and substances rarely used in the preparation of meals at home, such as protein isolates or hydrogenated oils. These additives and other added substances are used in particular to modify the texture, taste or facilitate preparation. In general, the NOVA classification is based on the presence of additives and substances without distinction, making its application subjective. Despite these limitations and a low weight of evidence, the Agency concludes that a higher consumption of foods qualified as ultra-processed according to the Nova classification is associated with a higher risk of mortality and chronic diseases such as type 2 diabetes, overweight, obesity, cardio-neurovascular diseases, breast cancer and colorectal cancer.
To explain the potential link between the consumption of so-called ultra-processed foods and health, ANSES formulates the following hypotheses:
• “the formulation of these foods, often designed to be practical and appetizing, and the circumstances of their consumption (fast food, in front of a screen, in transport, etc.) promote excessive food intake;
• food processing processes can lead to the formation of new substances, called neoformed substances, some of which are potentially harmful and can cause interactions”.
ANSES stresses the need to strengthen research on this subject and to conduct studies on these hypotheses in order to better characterize the link between processing methods and health effects, and to guide public policies on food and nutrition.
To learn more, you can consult the scientific opinion (full report) and the ANSES article presenting the opinion.
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