Srour Bernard, Chazelas Eloi, Touvier Mathilde
Université Sorbonne Paris Nord, Inserm, INRAE, CNAM, équipe de recherche en épidémiologie nutritionnelle (EREN), Centre de recherche en épidémiologie et statistiques (CRESS) - Université de Paris, Bobigny, France, Réseau national alimentation cancer recherche (réseau NACRe), France, www.inrae.fr/nacre.
Université Sorbonne Paris Nord, Inserm, INRAE, CNAM, équipe de recherche en épidémiologie nutritionnelle (EREN), Centre de recherche en épidémiologie et statistiques (CRESS) - Université de Paris, Bobigny, France, Réseau national alimentation cancer recherche (réseau NACRe), France,www.inrae.fr/nacre.
Rev Prat. 2021 Dec;71(10):1107-1112.
Ultra-processed food : from research to guidelinesduring the past decades, food systems have shifted towards an important increase in the degree of food processing and formulation. Ultra-processed foods are products that have undergone complex processing techniques ( physical, chemical, or biological ), having a possible Impact on food matrix, and often contain cosmetic food additives (emulsifiers, sweeteners, coloring agents…) and industrial substances derived from foods (maltodextrin, hydrogenated oils, modified starches…). Several characteristics of ultra-processed foods have triggered the scientific community to investigate their potential impact on long-term human health: a lower nutritional quality compared with unprocessed or minimally Processed foods, food additives for some of which possible adverse effects have been suggested in preclinical In vitro / in vivo studies, contaminants issued from processing techniques or packaging, and modifications in the food matrix and textures, leading to increased energy intake rate and overconsumption. Dozens of prospective Studies around the world have shown associations between the consumption of these products and higher risks of chronic diseases (e.g. Cancer, cardiovascular disease, type-2 diabetes, obesity) and mortality. Public health authorities in France and other countries now recommend limiting the consumption of these products. However, further research is needed to better understand the underlying mechanisms and pertinently guide regulating The use of certain substances and additives, and industrial reformulation processes.
从研究到指南
在过去几十年里，食品体系已朝着食品加工和配方程度大幅提高的方向转变。超加工食品是经过复杂加工技术（物理、化学或生物）处理的产品，可能会对食品基质产生影响，并且通常含有食用性食品添加剂（乳化剂、甜味剂、色素等）以及源自食品的工业物质（麦芽糊精、氢化油、变性淀粉等）。超加工食品的几个特点促使科学界研究其对人类长期健康的潜在影响：与未加工或最低限度加工食品相比，营养质量较低；一些食品添加剂在临床前的体外/体内研究中被指出可能存在不良影响；加工技术或包装产生的污染物；食品基质和质地的改变，导致能量摄入率增加和过度消费。全球数十项前瞻性研究表明，食用这些产品与患慢性病（如癌症、心血管疾病、2型糖尿病、肥胖症）及死亡的较高风险之间存在关联。法国和其他国家的公共卫生当局现在建议限制这些产品的消费。然而，需要进一步研究以更好地理解其潜在机制，并针对性地指导对某些物质和添加剂的使用以及工业配方调整过程进行监管。
