Food science by ANSES

Food science seen by Anses

“The advent of a society where health and well-being are sustainable is a major challenge that can only be achieved by increasing the positive impact of nutrition and by developing innovative ways to promote health”

This excerpt from Vice President Bernard Garnier’s speech is taken from the speech of March 12, 2015, the founder of the new School of Nutrition at the University of Quebec. Finally, it brings together the nutrition programs of the Department of Food Science and Nutrition in a school entirely devoted to this specialty.

Nutrition research is therefore advancing rapidly with the identification of the effects of foods or nutrients on certain conditions. However, media sirens should not be categorized as “good” or “bad”, regardless of the amount consumed. It is the excessive or inadequate place they occupy in the diet that leads to imbalances that are harmful to health.

One should not reason as at Pasteur’s time or a bacterium was responsible for an illness. There is no simplifying parallelism between a food and a disease. Nutrition depends on innumerable biological, behavioral and environmental factors. You have to have clear ideas about food and not brand new advertising messages, removed from its scientific context and prohibiting this or that food, potentially dangerous or carcinogenic. The example of processed meat is quite explicit and tends to orient people towards “vegans” regimes whose safety is unknown in the medium and long term.

The great work of Anses

In France, after 4 years of work, the National Agency for Sanitary Safety (ANSES) has updated the nutritional references for vitamins, minerals and macronutrients in 2017, especially considering the balance between lipids, carbohydrates And proteins.

The agency used an algorithm capable of treating both the nutritional composition of more than 1,300 foods, the risks of developing chronic diseases related to food, the nutritional habits of the French, but also the level of contamination of food .

This led to the identification of a combination of 32 food groups that met the nutritional needs of the adult population, including 41 nutritional references and about 100 contaminants in food.

These recommendations relate in particular to a strengthened and regular consumption of legumes (such as lentils, beans and chickpeas), the need to favor less refined grain products (such as breads, complete pasta and rice or semi-finished) , As well as the benefit of promoting the consumption of vegetable oils rich in alpha-linolenic acid (such as rapeseed and nut oils).

Consumption of fruits and vegetables are crucial and should be strengthened by focusing on vegetables. The ANSES also stresses that the consumption of sweetened drinks (soda or fruit juice) must be less than one drink per day.

Finally, the Agency stresses the need to significantly reduce the consumption of meats (such as ham, salami, sausage, pate, etc.) So that it does not exceed 25 g per day. Meat consumption excluding poultry (such as beef, pork, lamb, etc.) Should meanwhile not to exceed 500 g per week, two big steak tartare. The advantage of a bi-weekly consumption of fish, including fatty fish (such as sardines, mackerel, etc.), is reaffirmed.

The development of nutrition-related diseases, including cancers, diabetes and obesity, are now explicit and their nutritional components well identified.

“Consuming complete cereal products reduces the risk of type 2 diabetes, cardiovascular disease and colorectal cancer with a probable level of evidence”

Finally, the level of contamination by heavy metals, pesticide residues or endocrine disruptors is deemed “worrying” without the agency to make specific recommendations on this vast subject. We must therefore diversify the diet and sources of supply.

The industrialization of food, besides positive effects on hygiene, generates a caloric densification of food and drink, an increase in portion sizes, American and finally an incentive to over-consumption.

The quest for organic food, which has a positive scientific effect in the short term, reflects a healthy consumer concern about the origin and traceability of the food it consumes, how it has been produced and distributed.

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