Comment les aliments ultra-transformés affectent le poids corporel, la santé intestinale et le risque de maladie
Les recherches suggèrent que les aliments ultra-transformés pourraient favoriser la suralimentation, appauvrir les apports en fibres et augmenter le risque de maladie par des mécanismes qui vont bien au-delà de leur teneur en graisses, en sel et en sucre. Comprendre ces mécanismes, plutôt que d'adopter une éviction systématique, offre une voie plus pragmatique.
Créé avec l'IALes aliments ultra-transformés dominent désormais l'offre alimentaire dans de nombreux pays à revenus élevés, pourtant la science expliquant précisément pourquoi ils semblent nocifs est encore en cours de construction. La question est importante car la réponse oriente tout, des choix alimentaires individuels aux politiques de santé publique, et parce que la catégorie elle-même est loin d'être homogène, englobant aussi bien les boissons sucrées que les laits végétaux enrichis et tout ce qui se trouve entre les deux.
Créé avec l'IAL'essai contrôlé qui a relancé le débat
Une grande partie des données fondamentales provient d'un essai contrôlé randomisé décrit par le chercheur Kevin Hall dans The Proof with Simon Hill. Les participants recevaient des repas équilibrés en calories, macronutriments, sucre, sodium, fibres et densité énergétique globale, et pouvaient manger autant ou aussi peu qu'ils le souhaitaient. Ils n'étaient pas informés que leur apport calorique était mesuré. Lorsqu'ils vivaient dans un environnement alimentaire ultra-transformé, les participants consommaient spontanément environ 500 calories de plus par jour par rapport à un environnement alimentaire peu transformé. Ils prenaient du poids dans une condition et en perdaient dans l'autre, sans aucun changement conscient d'intention.
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