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La classification holistico-réductionniste Siga selon le degré de transformation des aliments. The holistico-reductionnist Siga classification according to degree of food processing
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It is not usual to classify foods according to their degree of processing. Yet the link with chronic diseases lies more in the degree of procesisng than in the composition of food. The Brazilian classification NOVA was the first to propose 4 technological groups. Wishing to further develop NOVA the project and score Siga offers 9 technology groups,...
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... classification finale Siga est présentée en Figure 2 : elle est à la fois holistique -car basée sur les groupes qualitatifs NOVA -mais aussi secondairement plus réductionniste dans la création des sousgroupes supplémentaires (Fardet, 2018;Fardet and Rock, 2018). Un algorithme a été créé pour classer tous les aliments. ...
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... Une réelle expertise sur la transformation des aliments est à développer pour mieux différencier les produits du quotidien de ceux qu'il vaut mieux limiter aux occasions festives par exemple. Commençons par reconnaître la différence des produits transformés aux ultra-transformés et par répondre à la règle n°2 du Vrai par limiter la consommation de ces derniers à deux portions par jour maximum 65 . ...
Au-delà des préjugés sur les aliments transformés, nous proposons de prioriser les produits végétaux qui, s’ils sont transformés, représentent notre meilleur espoir pour la nécessaire nouvelle transition alimentaire.
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Notre évolution nous a profondément ancrée dans une logique transformative de nos aliments et ce, au moins depuis leur cuisson. Les aliments transformés assurent une diversification alimentaire bénéfique en rendant comestible des produits autrement impropres à la consommation, ou en rendant accessible des aliments denses et généralement riches en macronutriments et en énergie. De manière hypocrite, un discours contre les produits transformés se développe malgré la banalisation de leur usage. Ce rapport, en s’appuyant sur des sources scientifiques récentes, tente de dissiper les malentendus autour des produits transformés en général. En premier lieu, nous montrons qu’il existe une confusion dommageable entre produits transformés et ultra-transformés, ainsi qu’un manque de discernement sur la qualité nutritionnelle des aliments. En second lieu, nous défendons les produits végétaux transformés qui constituent un levier majeur pour favoriser la prochaine transition alimentaire vers le végétal. Nous montrons en particulier qu’ils peuvent nourrir intelligemment, prévenir la carence en fibre dont nous souffrons, réduire drastiquement l’impact environnemental de notre alimentation et sortir les éleveurs de l’endettement à travers des plans de reconversion prometteurs. Bien qu’une certaine précaution envers de nouveaux produits soit compréhensible, le flou irrationnel entretenu autour des produits transformés est un frein à l’émergence de la nécessaire nouvelle transition alimentaire. Gageons que ce rapport participera à le lever.
It has been 15 years since the introduction of the NOVA food-processing classification. While it was designed to identify ultra-processed foods linked to noncommunicable diseases, the NOVA system has a holistic concept that fits with sustainable nutrition. However, NOVA’s connection to other sustainable diet indicators has not been thoroughly explored. The aim was to summarize the research and methodological context of using the NOVA system with other sustainable diet indicators and to investigate NOVA’s synergies and discordance with them. A scoping review was conducted based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses—Extension for Scoping Reviews (PRISMA-ScR). Studies published between 2009 and 2023 were collected from the Web of Science, Scopus, and PubMed databases. 1612 studies were initially screened; in the selected studies (n = 77), the NOVA system was applied in addition to other sustainable diet indicator(s). The studies were analyzed within a qualitative data analysis framework. 77 studies were analyzed in which healthiness (n = 66), environmental pressure (n = 9), affordability (n = 11), other processing classifications (n = 6), and other sustainable diet indicators (n = 10) were applied with NOVA. Among them, the identified relationships between the NOVA system and other healthfulness indicators were synergistic in the majority of studies (n = 70/93). For environmental pressure indicators, a mixed picture was observed; the NOVA classification was predominantly synergistic with greenhouse gas emissions (n = 8/13), while it was mostly discordant with fresh water use (n = 8/12). Economic affordability was also found to be discordant with the NOVA classification in the majority of studies (n = 10/16). To complete the NOVA classification with nutrient profiling would be beneficial to identify healthy diets. In the case of the integration of NOVA into sustainable nutrition research, environmental pressure and economic affordability indicators should be controlled to reach optimal trade-offs for more sustainable diets. The application of NOVA is gaining relevance; thus, its methodological adaptation to sustainable nutrition research is necessary.
The concept of ultra-processed food (UPF) is now 10 years old. It is part of an overhaul of the classifi cation of foods according to their degree of processing rather than their nutrient content. The 20 or so studies in humans show a positive association between UPF consumption and increased risk of several chronic pathologies and metabolic deregulations. In addition, UPF appear to be hyperglycaemic, poor in protective compounds, poorly satiating and containing compounds foreign to the human body. The concept of UPF is also today the subject of many criticisms. The purpose of this article is to discuss the relevance of the UPF concept based on science and therefore the NOVA classification, from which it comes, particularly in light of these criticisms, based on the holistic or reductionist perspectives. Thus, does reclassifying foods according to their degree of processing bring a new light on nutrition?
