• Home
  • Aris Christodoulou
Aris Christodoulou

Aris Christodoulou
Siga-

About

12
Publications
16,510
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
117
Citations

Publications

Publications (12)
Article
Full-text available
Worldwide, foods are scored with composition indices. However, processing scores are now emerging. The objective of this study was to study the interconnectedness of the degree of processing and composition for 28,747 industrially packaged foods (71.6% of ultra-processed foods, UPFs) representative of retail assortments. The Nutri-score and Traffic...
Presentation
Full-text available
Unfortunately, organic foods are not immune to ultra-processing. They may represent up to 27% of sales in organic stores. When highly consumed, ultra-processed foods (UPFs) are associated with significant increased risks of chronic diseases, but also with degradation of food system sustainability. To adress this capital issue, we developped the Gol...
Article
In France, around 70% of conventional industrial foods are ultra-processed, with no data for organic foods. The objectives of this study were to evaluate the percentage of ultra-processed foods (UPFs) in industrially packaged organic (n = 8,554) and conventional (n = 45,791) foods, and to describe their marker of ultra-processing (MUP) profiles. Th...
Article
Ultra-processed foods (UPFs) are characterized by the presence of markers of ultra-processing (MUP), either additives (A-MUP) or non-additive ingredients (NA-MUP). The present study aims to characterize the MUP profile of approximately 22,000 UPFs, representative of assortments in French supermarkets. UPFs were ranked according to Siga classificati...
Poster
Full-text available
Caractériser l’offre alimentaire en supermarché et analyser le profil des marqueurs d’ultra-transformation présents dans les AUTs afin d’identifier les voies d’amélioration de la qualité des aliments au regard du degré de transformation .
Poster
Full-text available
Between 2010 and 2019, more than 50 epidemiologic studies found positive associations between consumption of ultra-processed foods and the development of chronic diseases. The qualitative NOVA classification of foods according to their degree of processing is widely used worldwide by researchers, and also recognized by several international institu...
Article
The qualitative NOVA classification of foods according to their degree of processing is widely used worldwide by researchers. NOVA defines ultra-processed foods (UPFs) by the presence of processed industrial and cosmetic ingredients and additives to modify the sensory properties (aroma, taste, colour and texture) of the reconstituted food. Some dra...
Article
Full-text available
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,...
Presentation
Full-text available
Introduction et But de l’étude Jusqu’à aujourd’hui l des aliments a été évaluée sur la base de la seule composition nutritionnelle (approche réductionniste). Or l’aliment est beaucoup plus qu’une seule somme de nutriments (approche holistique). D’autres alternatives existent pour classer les aliments, comme la classification NOVA selon le degré de...
Presentation
Introduction et But de l’étude Jusqu’à aujourd’hui l des aliments a été évaluée sur la base de la seule composition nutritionnelle (approche réductionniste). Or l’aliment est beaucoup plus qu’une seule somme de nutriments (approche holistique). D’autres alternatives existent pour classer les aliments, comme la classification NOVA selon le degré de...

Network

Cited By