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Anthony Fardet
Unité de Nutrition Humaine, INRAE, Route de Theix, 63122 Saint-Genès-Champanelle, France

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Short Biography

As an agro-food engineer and PhD in Human Nutrition, since 2010, my work has mainly consisted of analyzes of food data using an inductive (from reality to theory) and holistic (search for links between the parts of complex systems, i.e., food and diets) approach: collection, analysis, synthesis and dissemination of new concepts, theories and/or paradigms for preventive and sustainable diets through qualitative (narrative and systematic reviews), quantitative (data exploration) and quantitative/qualitative (‘mixed research synthesis studies’); as well as concept, opinion and foresight articles. Data mining constitutes my main quantitative methodology. My work has generated new holistic concepts for preventive diets.

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Review
Published: 17 August 2021 in Nutrients
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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.

ACS Style

Amélia Delgado; Manel Issaoui; Margarida C. Vieira; Isabel Saraiva de Carvalho; Anthony Fardet. Food Composition Databases: Does It Matter to Human Health? Nutrients 2021, 13, 2816 .

AMA Style

Amélia Delgado, Manel Issaoui, Margarida C. Vieira, Isabel Saraiva de Carvalho, Anthony Fardet. Food Composition Databases: Does It Matter to Human Health? Nutrients. 2021; 13 (8):2816.

Chicago/Turabian Style

Amélia Delgado; Manel Issaoui; Margarida C. Vieira; Isabel Saraiva de Carvalho; Anthony Fardet. 2021. "Food Composition Databases: Does It Matter to Human Health?" Nutrients 13, no. 8: 2816.

Research paper
Published: 04 August 2021 in Renewable Agriculture and Food Systems
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In France, hypermarkets are the main shopping sites for food products. Therefore, the food-purchasing profiles of their regular customers may be a relevant indicator of the sustainability and health potentials of consumed diets. Knowing this information can be a step to address the issue of global health. The main objective of this study was to assess the sustainability and health potential of food-purchasing behaviors among regular adult customers, with or without children, of a leading French retailer. Secondarily, the cost of a sustainable food shopping cart was evaluated as regards the regular one, as calculated in this study. Purchasing receipts corresponding to 38,168 different food products were collected during one consecutive month for each four seasons in 2019 to assess compliance with a newly developed holistic indicator of food system sustainability, i.e., the 3V rule, recommending food consumption to be ‘Vegetal’/plant-based (≈15% animal calories/day), ‘Vrai’/real (max. 15% ultra-processed food calories/day, UPF) and ‘Varié’/varied. Participants were 708 regular buyers (aged ≥18 with different socio-economic profiles, with and without children) in 122 French hypermarkets. The plant rule was based on the animal and plant origin of food ingredients, including mixed products; the ‘real’ rule was evaluated with the Siga score according to the degree of processing to identify UPFs. The varied rule was defined based on a combination of food ‘categories × families’. The effect of children and season on the purchased animal and UPF calories and on the variety index was also evaluated. Multivariate and decision tree analyses were applied to compare consumers for their 3V rule profile similarities and differences, and to look for impacts of the presence or absence of children. Customers' purchases were far from the 3V rule, with a median of 41% animal and 61% UPF calories and a median variety index of 25% (compared to the consumer with the highest index set to 100%). There was no difference in purchased animal and UPF percentages neither according to seasons nor the presence of children. However, the presence of children was associated with a higher variety index (+33%, P < 0.05). Finally, the more the consumers purchased varied, the less they purchased UPFs. Compared to the average food basket, a 3V-based basket would cost 4.6% less. To make this basket accessible to everyone and to orientate consumer's purchasing behaviors toward more sustainable and healthier products, and hence food systems, hypermarkets should promote healthy eating and reassess their food offerings.

ACS Style

Anthony Fardet; Marion Desquilbet; Edmond Rock. The compliance of French purchasing behaviors with a healthy and sustainable diet: a 1-yr follow-up of regular customers in hypermarkets. Renewable Agriculture and Food Systems 2021, 1 -11.

AMA Style

Anthony Fardet, Marion Desquilbet, Edmond Rock. The compliance of French purchasing behaviors with a healthy and sustainable diet: a 1-yr follow-up of regular customers in hypermarkets. Renewable Agriculture and Food Systems. 2021; ():1-11.

Chicago/Turabian Style

Anthony Fardet; Marion Desquilbet; Edmond Rock. 2021. "The compliance of French purchasing behaviors with a healthy and sustainable diet: a 1-yr follow-up of regular customers in hypermarkets." Renewable Agriculture and Food Systems , no. : 1-11.

Journal article
Published: 02 July 2021 in Sustainability
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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.

ACS Style

Anthony Fardet; David Thivel; Laurent Gerbaud; Edmond Rock. A Sustainable and Global Health Perspective of the Dietary Pattern of French Population during the 1998–2015 Period from INCA Surveys. Sustainability 2021, 13, 7433 .

AMA Style

Anthony Fardet, David Thivel, Laurent Gerbaud, Edmond Rock. A Sustainable and Global Health Perspective of the Dietary Pattern of French Population during the 1998–2015 Period from INCA Surveys. Sustainability. 2021; 13 (13):7433.

Chicago/Turabian Style

Anthony Fardet; David Thivel; Laurent Gerbaud; Edmond Rock. 2021. "A Sustainable and Global Health Perspective of the Dietary Pattern of French Population during the 1998–2015 Period from INCA Surveys." Sustainability 13, no. 13: 7433.

Review
Published: 14 December 2020 in Critical Reviews in Food Science and Nutrition
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Exclusive reductionism in nutritional science consists of viewing foods as only the sum of nutrients. This position paper argues that the extreme application of this paradigm since 1950 has greatly contributed to confusion about a healthy diet among consumers and to the development of chronic diseases worldwide. First, history of nutritional sciences in Western countries shows that by approximately 1850, laboratory research had mainly been conducted by reducing foods to nutrients that were interchangeable from one food to another. Second, descriptive and experimental studies show that the increased prevalence of chronic diseases mainly derive from ultra-processed foods. With such foods being representative of a final output in the degree of food processing, the relevance of reformulating food versus developing less unstructured processed foods is discussed. Third, the reductionist validation of food additives, randomized controlled trials, and food scoring is also questioned. Additionally, epidemiological studies that associate dietary patterns with the risk of chronic diseases and that aggregate approaches in nutrition, technology, food science and food scoring appear to be more adapted for nutritional recommendations in society. It is concluded that a complementary holistic perspective is needed to communicate to society about diet/food health potential and to efficiently prevent populations from chronic diseases.

ACS Style

Anthony Fardet; Edmond Rock. Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public health. Critical Reviews in Food Science and Nutrition 2020, 1 -16.

AMA Style

Anthony Fardet, Edmond Rock. Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public health. Critical Reviews in Food Science and Nutrition. 2020; ():1-16.

Chicago/Turabian Style

Anthony Fardet; Edmond Rock. 2020. "Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public health." Critical Reviews in Food Science and Nutrition , no. : 1-16.

Journal article
Published: 06 August 2020 in Public Health Nutrition
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Objective:To define a generic diet to protect human health and food system sustainability based on three dimensions: animal:plant ratio, degree of food processing and food diversity.Design/setting:The percentages of maximum animal and ultra-processed energy content were evaluated from scientific papers (Web of Science database) and reports from international scientific institutions. Then, a weekly French standard diet, including these percentages and food diversity (≥42 different foods), was designed to calculate adequacy to nutritional needs.Results:Based on traditional and scientifically based healthy diets, and on foresight scenarios for sustainable diets at horizon 2050, a median daily animal energy content intake of 15 % was found to be protective towards both human health and environment. Based on epidemiological studies associating ultra-processed energy consumption with increased overweight/obesity risk, a precautionary threshold of approximately 15 % ultra-processed energy content was observed. The French diet allows addressing all nutritional needs and other nutritional indicators such as maximum salt and simple sugar consumption, α-linolenic acid:linoleic acid ratio and essential amino acids. This diet was named the ‘3V rule’ for Végétal (plant), Vrai (real) and Varié (varied, if possible organic, local and seasonal). This generic diet can be adapted according to regional traditions and environmental characteristics. Excluding only one dimension of it would threaten both health and food system sustainability.Conclusions:Tending towards a 3V-based diet, while respecting local constraints, should allow preserving human health, environment (greenhouse gas emissions, pollution, deforestation, etc.), small farmers, animal welfare and biodiversity, culinary traditions and socioeconomics (including an alleviation of public health cost).

ACS Style

A Fardet; E Rock. How to protect both health and food system sustainability? A holistic ‘global health’-based approach via the 3V rule proposal. Public Health Nutrition 2020, 23, 3028 -3044.

AMA Style

A Fardet, E Rock. How to protect both health and food system sustainability? A holistic ‘global health’-based approach via the 3V rule proposal. Public Health Nutrition. 2020; 23 (16):3028-3044.

Chicago/Turabian Style

A Fardet; E Rock. 2020. "How to protect both health and food system sustainability? A holistic ‘global health’-based approach via the 3V rule proposal." Public Health Nutrition 23, no. 16: 3028-3044.

Review
Published: 04 August 2020 in Sustainability
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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.

ACS Style

Anthony Fardet; Edmond Rock. Ultra-Processed Foods and Food System Sustainability: What are the Links? Sustainability 2020, 12, 6280 .

AMA Style

Anthony Fardet, Edmond Rock. Ultra-Processed Foods and Food System Sustainability: What are the Links? Sustainability. 2020; 12 (15):6280.

Chicago/Turabian Style

Anthony Fardet; Edmond Rock. 2020. "Ultra-Processed Foods and Food System Sustainability: What are the Links?" Sustainability 12, no. 15: 6280.

Paper
Published: 30 January 2020 in Food & Function
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The Siga classification of foods according to degree of processing showed that two-thirds of 24 932 packaged foods collected in French supermarkets are ultra-processed at various degrees.

ACS Style

Sylvie Davidou; Aris Christodoulou; Anthony Fardet; Kelly Frank. The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets. Food & Function 2020, 11, 2026 -2039.

AMA Style

Sylvie Davidou, Aris Christodoulou, Anthony Fardet, Kelly Frank. The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets. Food & Function. 2020; 11 (3):2026-2039.

Chicago/Turabian Style

Sylvie Davidou; Aris Christodoulou; Anthony Fardet; Kelly Frank. 2020. "The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets." Food & Function 11, no. 3: 2026-2039.

Reviews
Published: 01 November 2019 in Critical Reviews in Food Science and Nutrition
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Epidemiological studies suggest that the protective effects of fruits against chronic diseases may vary according to their extent of processing. We therefore reviewed what the scientific literature states about the potential mechanisms underlying this “processing” effect by focusing on the most significant nutritional properties, namely, the nutritional density of bioactive compounds, the digestive bio-accessibility of nutrients, and the antioxidant, satietogenic, alkalizing and glycemic potentials. When possible, we have ranked fruits according to the international NOVA classification as un-/minimally processed, processed (mainly with added sugars), and ultra-processed fruits. Our literature review confirms that the more fruits are processed, the lower are their alkalizing, antioxidant and satietogenic potentials. For the glycemic index, the results are more difficult to interpret because fruits are a significant source of fructose with a very low glycemic index that “distorts” the “processing” effect. However, fruits in sirup tend to have a higher glycemic index, probably because of the highly bioavailable added sugars. Overall, the destructuration of the fruit fibrous matrix by thermal and mechanical treatments, combined with the addition of simple sugars, constitute the treatments that most degrade the fruit nutritive quality by diluting the nutritional density and attenuating the “matrix” effect. The new technological processes described as “nonthermal” (e.g., pulsed electric fields, high pressures, supercritical CO2, radiation, etc.) seem promising as they limit vitamin C and antioxidant phytonutrient losses in fruit while allowing satisfactory storage time. To preserve fruit longer, drying appears to be an interesting alternative to maintain the health potential of fruit, although it causes antioxidant losses. Finally, although “5 fruits and vegetables a day” is a well-known nutritional recommendation, in view of the results reviewed here, it would be relevant to be precise and include “preferably minimally processed”.

ACS Style

Anthony Fardet; Céline Richonnet. Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review. Critical Reviews in Food Science and Nutrition 2019, 60, 3233 -3258.

AMA Style

Anthony Fardet, Céline Richonnet. Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review. Critical Reviews in Food Science and Nutrition. 2019; 60 (19):3233-3258.

Chicago/Turabian Style

Anthony Fardet; Céline Richonnet. 2019. "Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review." Critical Reviews in Food Science and Nutrition 60, no. 19: 3233-3258.

Review article
Published: 19 September 2019 in Trends in Food Science & Technology
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The concept of ultra-processed foods (UPFs) is new, and it was proposed for the first time in 2009 as group 4 of the NOVA classification to address the degree of food processing. UPFs include not only “junk foods” but also foods marketed as healthy, such as light, vegan, organic, or gluten-free products. UPFs are characterized by the presence of highly-processed/purified “cosmetic” ingredients and/or additives to restore and/or exacerbate organoleptic properties, i.e., taste, aroma, color and texture. Substantial industrial processing techniques, e.g., puffing, extrusion cooking, and/or extreme fractioning/refining that greatly breakdown the food matrix, may also be markers of ultra-processing. The UPF concept has been consistently criticized for being an overly heterogeneous concept, and the NOVA classification has been criticized for being qualitative only and too imprecise. This review is intended to discuss the UPF concept from a holistic perspective and to analyze the scientific soundness of criticisms about UPFs and NOVA. The UPF concept is first defined; then, its primary nutritional characteristics are described, followed by their association with health based on human studies. UPF criticisms differ between holistic and reductionist perspectives. In a holistic concept, reductionist researchers view the proposed definition of UPF as an imprecise, vague and heterogeneous technological group. However, from a holistic perspective, the UPF concept has serious advantages, such as broad and common deleterious health attributes (i.e., the loss of “matrix” effect, empty calories, poorly satiating, hyperglycemic and containing artificial compounds foreign to the human body).

ACS Style

Anthony Fardet; Edmond Rock. Ultra-processed foods: A new holistic paradigm? Trends in Food Science & Technology 2019, 93, 174 -184.

AMA Style

Anthony Fardet, Edmond Rock. Ultra-processed foods: A new holistic paradigm? Trends in Food Science & Technology. 2019; 93 ():174-184.

Chicago/Turabian Style

Anthony Fardet; Edmond Rock. 2019. "Ultra-processed foods: A new holistic paradigm?" Trends in Food Science & Technology 93, no. : 174-184.

Journal article
Published: 10 September 2018 in Advances in Nutrition: An International Review Journal
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Today, it seems that nutrition is in a state of great confusion, especially for the general public. For decades, some nutrients (e.g., cholesterol, saturated fats, sugars, gluten, salt) and food groups (e.g., dairy, cereals, meats) have been regularly denigrated. In this position paper, we hypothesize that such a state of confusion is mainly the result of the reductionist paradigm applied to nutrition research for more than a century, and by being pushed to its extreme, this perspective has led to accusations about some nutrients and foods. However, the real issue is about foods taken as a whole and therefore about their degree of processing, which affects both the food matrix and composition. Indeed, we eat whole foods, not nutrients. Therefore, the objectives of this article are to emphasize the need for more holistic approaches in nutrition to preserve our health, animal welfare, and planet. We propose to first redefine the food health potential on a holistic basis and then to show that reductionism and holism are interconnected approaches that should coexist. Then, we try to explain how extreme reductionism has been disconnected from reality and ethical considerations and has ultimately led to environmental degradation and loss of biodiversity, notably through very specific crops, and to an increased prevalence of chronic diseases. Furthermore, to address the confusion of the general public and to simplify nutritional messages, we propose 3 holistic golden rules based on scientific evidence to protect human health, animal welfare, and the environment (climate and biodiversity). Finally, we try to show how these 3 rules can be easily applied worldwide while respecting the environment, cultural traditions, and heritage.

ACS Style

Anthony Fardet; Edmond Rock. Perspective: Reductionist Nutrition Research Has Meaning Only within the Framework of Holistic and Ethical Thinking. Advances in Nutrition: An International Review Journal 2018, 9, 655 -670.

AMA Style

Anthony Fardet, Edmond Rock. Perspective: Reductionist Nutrition Research Has Meaning Only within the Framework of Holistic and Ethical Thinking. Advances in Nutrition: An International Review Journal. 2018; 9 (6):655-670.

Chicago/Turabian Style

Anthony Fardet; Edmond Rock. 2018. "Perspective: Reductionist Nutrition Research Has Meaning Only within the Framework of Holistic and Ethical Thinking." Advances in Nutrition: An International Review Journal 9, no. 6: 655-670.

Review
Published: 07 March 2018 in Critical Reviews in Food Science and Nutrition
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Beyond nutrient composition matrix plays an important role on food health potential, notably acting on the kinetics of nutrient release, and finally on their bioavailability. This is particularly true for dairy products that present both solid (cheeses), semi-solid (yogurts) and liquid (milks) matrices. The main objective of this narrative review has been to synthesize available data in relation with the impact of physical structure of main dairy matrices on nutrient bio-accessibility, bioavailability and metabolic effects, in vitro, in animals and in humans. Focus has been made on dairy nutrients the most studied, i.e., proteins, lipids and calcium. Data collected show different kinetics of bioavailability of amino acids, fatty acids and calcium according to the physicochemical parameters of these matrices, including compactness, hardness, elasticity, protein/lipid ratio, P/Ca ratio, effect of ferments, size of fat globules, and possibly other qualitative parameters yet to be discovered. This could be of great interest for the development of innovative dairy products for older populations, sometimes in protein denutrition or with poor dentition, involving the development of dairy matrices with optimized metabolic effects by playing on gastric retention time and thus on the kinetics of release of the amino acids within bloodstream.

ACS Style

Anthony Fardet; Didier Dupont; Laurie-Eve Rioux; Sylvie L. Turgeon. Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence. Critical Reviews in Food Science and Nutrition 2018, 59, 1987 -2010.

AMA Style

Anthony Fardet, Didier Dupont, Laurie-Eve Rioux, Sylvie L. Turgeon. Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence. Critical Reviews in Food Science and Nutrition. 2018; 59 (13):1987-2010.

Chicago/Turabian Style

Anthony Fardet; Didier Dupont; Laurie-Eve Rioux; Sylvie L. Turgeon. 2018. "Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence." Critical Reviews in Food Science and Nutrition 59, no. 13: 1987-2010.

Journals
Published: 12 February 2018 in Food & Function
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Human studies have clearly demonstrated the beneficial impact of consuming oats on cholesterol levels, however, processing can have a significant influence on functionality, which has not yet been fully addressed.

ACS Style

Myriam M.-L. Grundy; Anthony Fardet; Susan M. Tosh; Gillian T. Rich; Peter J. Wilde. Processing of oat: the impact on oat's cholesterol lowering effect. Food & Function 2018, 9, 1328 -1343.

AMA Style

Myriam M.-L. Grundy, Anthony Fardet, Susan M. Tosh, Gillian T. Rich, Peter J. Wilde. Processing of oat: the impact on oat's cholesterol lowering effect. Food & Function. 2018; 9 (3):1328-1343.

Chicago/Turabian Style

Myriam M.-L. Grundy; Anthony Fardet; Susan M. Tosh; Gillian T. Rich; Peter J. Wilde. 2018. "Processing of oat: the impact on oat's cholesterol lowering effect." Food & Function 9, no. 3: 1328-1343.

Review
Published: 01 January 2018 in Advances in Food and Nutrition Research
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Up today technological processes are intended to produce safe and palatable food products. Yet, it is also expected that processing produces healthy and sustainable foods. However, due to the dramatic increase of chronic diseases prevalence worldwide, i.e., obesity, type 2 diabetes, cardiovascular diseases, and some cancers, ultraprocessing has been pointed out as producing unhealthy foods, rich in energy and poor in protective micronutrients and fiber, i.e., “empty” calories. Indeed the 1980s saw massive arrivals of ultraprocessed foods in supermarkets, i.e., fractionated–recombined foods with added ingredients and/or additives. Epidemiological studies clearly emphasized that populations adhering the most to ultraprocessed foods, e.g., processed meat, refined grains, ultraprocessed plant-based foods, and/or sweetened beverages, exhibited the higher prevalence of chronic diseases. This prompted researchers to classify foods according to their degree of processing as with the international NOVA classification (i.e., un/minimally processed, processed, and ultraprocessed foods). More and more studies showed that such a classification makes sense for health. Overall one distinguishes three categories of processes: mechanical, thermal, and fermentative treatments, this latter being the more favorable to food health potential. This chapter has therefore several ambitions: (1) to review association between degree of food processing and chronic disease risk prevalence; (2) to explore the impact of technological processes on food health potential considering both matrix and compositional effects; (3) to discuss the need for classifying food according to their degree of processing in future epidemiological studies; and (4) to analyze consequences of adhering to a more holistic paradigm in both food processing and nutrition.

ACS Style

Anthony Fardet. Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects. Advances in Food and Nutrition Research 2018, 85, 79 -129.

AMA Style

Anthony Fardet. Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects. Advances in Food and Nutrition Research. 2018; 85 ():79-129.

Chicago/Turabian Style

Anthony Fardet. 2018. "Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects." Advances in Food and Nutrition Research 85, no. : 79-129.

Journals
Published: 18 December 2017 in Food & Function
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Processing has major impacts on both the structure and composition of food and hence on nutritional value.

ACS Style

Anthony Fardet; Sanaé Lakhssassi; Aurélien Briffaz. Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties. Food & Function 2017, 9, 561 -572.

AMA Style

Anthony Fardet, Sanaé Lakhssassi, Aurélien Briffaz. Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties. Food & Function. 2017; 9 (1):561-572.

Chicago/Turabian Style

Anthony Fardet; Sanaé Lakhssassi; Aurélien Briffaz. 2017. "Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties." Food & Function 9, no. 1: 561-572.

Journal article
Published: 01 January 2017 in Food & Function
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This study aimed at exploring relations between the level of food processing, consumption and nutrient profiles and satiety and glycemic potentials among 6686 French elderly people (>65 years).

ACS Style

Anthony Fardet; Caroline Méjean; Hélène Labouré; Valentina Andreeva; Gilles Feron. The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles. Food & Function 2017, 8, 651 -658.

AMA Style

Anthony Fardet, Caroline Méjean, Hélène Labouré, Valentina Andreeva, Gilles Feron. The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles. Food & Function. 2017; 8 (2):651-658.

Chicago/Turabian Style

Anthony Fardet; Caroline Méjean; Hélène Labouré; Valentina Andreeva; Gilles Feron. 2017. "The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles." Food & Function 8, no. 2: 651-658.

Journals
Published: 26 April 2016 in Food & Function
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The more foods are processed, the higher the glycemic impact and the less the satiety potential.

ACS Style

Anthony Fardet. Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods. Food & Function 2016, 7, 2338 -2346.

AMA Style

Anthony Fardet. Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods. Food & Function. 2016; 7 (5):2338-2346.

Chicago/Turabian Style

Anthony Fardet. 2016. "Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods." Food & Function 7, no. 5: 2338-2346.

Editorial
Published: 30 March 2016 in Foods
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Food health potential is not only due to the sum of its nutrients, but also to its food structure [1].

ACS Style

Anthony Fardet. Coarse Food Grains Are Important Actors of Healthy and Sustainable Diets. Foods 2016, 5, 25 .

AMA Style

Anthony Fardet. Coarse Food Grains Are Important Actors of Healthy and Sustainable Diets. Foods. 2016; 5 (2):25.

Chicago/Turabian Style

Anthony Fardet. 2016. "Coarse Food Grains Are Important Actors of Healthy and Sustainable Diets." Foods 5, no. 2: 25.

Journal article
Published: 01 December 2015 in Medical Hypotheses
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While gluten and wheat must be absolutely avoided in coeliac disease and allergy, respectively, nutritional recommendations are largely more confused about non-coeliac wheat/gluten sensitivity (NCWGS). Today, some even recommend avoiding all cereal-based foods. In this paper, the increased NCWGS prevalence is hypothesized to parallel the use of more and more drastic processes applied to the original wheat grain. First, a parallel between gluten-related disorders and wheat processing and consumption evolution is briefly proposed. Notably, increased use of exogenous vital gluten is considered. Drastic processing in wheat technology are mainly grain fractionation and refining followed by recombination and salt, sugars and fats addition, being able to render ultra-processed cereal-based foods more prone to trigger chronic low-grade inflammation. Concerning bread, intensive kneading and the choice of wheat varieties with high baking quality may have rendered gluten less digestible, moving digestion from pancreatic to intestinal proteases. The hypothesis of a gluten resistant fraction reaching colon and interacting with microflora is also considered in relation with increased inflammation. Besides, wheat flour refining removes fiber co-passenger which have potential anti-inflammatory property able to protect digestive epithelium. Finally, some research tracks are proposed, notably the comparison of NCWGS prevalence in populations consuming ultra-versus minimally-processed cereal-based foods.

ACS Style

Anthony Fardet. Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue? Medical Hypotheses 2015, 85, 934 -939.

AMA Style

Anthony Fardet. Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue? Medical Hypotheses. 2015; 85 (6):934-939.

Chicago/Turabian Style

Anthony Fardet. 2015. "Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue?" Medical Hypotheses 85, no. 6: 934-939.

Journal article
Published: 01 November 2015 in Advances in Nutrition
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To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions.

ACS Style

Anthony Fardet; Edmond Rock; Joseph Bassama; Philippe Bohuon; Pichan Prabhasankar; Carlos Bandeira De Mello Monteiro; Jean-Claude Moubarac; Nawel Achir. Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing. Advances in Nutrition 2015, 6, 629 -638.

AMA Style

Anthony Fardet, Edmond Rock, Joseph Bassama, Philippe Bohuon, Pichan Prabhasankar, Carlos Bandeira De Mello Monteiro, Jean-Claude Moubarac, Nawel Achir. Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing. Advances in Nutrition. 2015; 6 (6):629-638.

Chicago/Turabian Style

Anthony Fardet; Edmond Rock; Joseph Bassama; Philippe Bohuon; Pichan Prabhasankar; Carlos Bandeira De Mello Monteiro; Jean-Claude Moubarac; Nawel Achir. 2015. "Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing." Advances in Nutrition 6, no. 6: 629-638.

Concept paper
Published: 28 October 2015 in Healthcare
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This concept paper intends to define four new paradigms for improving nutrition research. First, the consequences of applying a reductionist versus a holistic approach to nutrition science will be discussed. The need for a more focused preventive nutrition approach, as opposed to a curative one, will then be presented on the basis of the ‘healthy core metabolism’ concept. This will lead us to propose a new classification of food products based on processing for future epidemiological studies. As a result of applying the holistic approach, health food potential will be redefined based on both food structure and nutrient density. These new paradigms should help define a more ethical preventive nutrition for humans to improve public recommendations while preserving the environment.

ACS Style

Anthony Fardet; Edmond Rock. From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical Paradigms. Healthcare 2015, 3, 1054 -1063.

AMA Style

Anthony Fardet, Edmond Rock. From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical Paradigms. Healthcare. 2015; 3 (4):1054-1063.

Chicago/Turabian Style

Anthony Fardet; Edmond Rock. 2015. "From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical Paradigms." Healthcare 3, no. 4: 1054-1063.