Anthony FARDET
Professional Career
Trained as an agro-food engineer from AgroParisTech and a doctorate in Human Nutrition from the University of Aix-Marseille, I worked for 12 years on the health potential of cereal products using experimental approaches (in vitro studies, in animals and humans), including in particular metabolomic studies. I carried out this laboratory research at INRAE (10 years), at IRD (ex-ORSTOM: 1 year of scientific cooperation) and at Danone-LU (1 year of post-doc) on the various cereal products commonly consumed, i.e., pasta, biscuits, weaning porridge, bread and breakfast cereals, and on important grain compounds such as antioxidants, fiber, polyphenols and lipotropes.
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 that are 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 (machine learning and multivariate analyzes) constitutes my main quantitative methodology. My work has generated new holistic concepts such as the 3V rule, HCM (‘Healthy Core Metabolism’) or the new link between loss of « matrix » effect of foods and chronic diseases.
My research activities also include many expert activities: I notably held a 3-year mandate with ANSES in the CES Nutrition from 2012 to 2015. Today, my expertise includes both the public and private sector.
Research Activities
My activities as a Senior Research Scientist are divided into two main areas: research and research animation including public and private expertise, scientific coordination, scientific popularization and communication to various audiences, editorial activity and perpspectives reflexions.
My research activities using food/diet data include:
1) Data mining and statistical analyzes;
2) Systematic and narrative reviews, and ‘mixed research synthesis studies’ on associations between diets, degree of food processing, matrix effect and risks of chronic diseases;
3) Perspective studies to define the bases of a new preventive and more sustainable diets;
4) The development of an integrative index to characterize the degree of food processing.
5) Characterization of the matrix of ultra-processed foods.
The results of these research activities are then published in different formats for the attention of different audiences, and thus serve as supports for my activities of research animation and scientific popularization. My current research project (since 2014) consists of « the systematic and generic characterization of links between the degree of food processing and their health potential, with a focus on ultra-processed foods, within the framework of sustainable food systems and according to aa holistic approach ».
Phone: 0473624704
Address: Saint-Genès Champanelle, Auvergne, France
Trained as an agro-food engineer from AgroParisTech and a doctorate in Human Nutrition from the University of Aix-Marseille, I worked for 12 years on the health potential of cereal products using experimental approaches (in vitro studies, in animals and humans), including in particular metabolomic studies. I carried out this laboratory research at INRAE (10 years), at IRD (ex-ORSTOM: 1 year of scientific cooperation) and at Danone-LU (1 year of post-doc) on the various cereal products commonly consumed, i.e., pasta, biscuits, weaning porridge, bread and breakfast cereals, and on important grain compounds such as antioxidants, fiber, polyphenols and lipotropes.
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 that are 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 (machine learning and multivariate analyzes) constitutes my main quantitative methodology. My work has generated new holistic concepts such as the 3V rule, HCM (‘Healthy Core Metabolism’) or the new link between loss of « matrix » effect of foods and chronic diseases.
My research activities also include many expert activities: I notably held a 3-year mandate with ANSES in the CES Nutrition from 2012 to 2015. Today, my expertise includes both the public and private sector.
Research Activities
My activities as a Senior Research Scientist are divided into two main areas: research and research animation including public and private expertise, scientific coordination, scientific popularization and communication to various audiences, editorial activity and perpspectives reflexions.
My research activities using food/diet data include:
1) Data mining and statistical analyzes;
2) Systematic and narrative reviews, and ‘mixed research synthesis studies’ on associations between diets, degree of food processing, matrix effect and risks of chronic diseases;
3) Perspective studies to define the bases of a new preventive and more sustainable diets;
4) The development of an integrative index to characterize the degree of food processing.
5) Characterization of the matrix of ultra-processed foods.
The results of these research activities are then published in different formats for the attention of different audiences, and thus serve as supports for my activities of research animation and scientific popularization. My current research project (since 2014) consists of « the systematic and generic characterization of links between the degree of food processing and their health potential, with a focus on ultra-processed foods, within the framework of sustainable food systems and according to aa holistic approach ».
Phone: 0473624704
Address: Saint-Genès Champanelle, Auvergne, France
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Papers by Anthony FARDET
Methods A questionnaire addressed to parents was collected in PMI centers. Multiple hierarchical regression analysis was used to investigate the predictability of the child's CEBQ on Body Mass Index (BMI).
Results From January to April 2022, 850 children were selected, from which 500 (aged 1-6 years) were included, and of whom 10.6% were obese. There was a significant positive association between ‘Food Responsiveness’ (FR), ‘Enjoyment of Food’ (EF) and BMI. In contrast, there was a significant negative association between ‘Satiety Responsiveness’ (SR), ‘Slowness in Eating’ (SE) and BMI. Besides, “Food approach” and “food avoidance” behaviors were positively and negatively related to BMI z-scores, respectively.
Conclusion Due to significant differences in children’ eating behavior according to their weight, it is needed to raise awareness among parents about their impact on them.
por mucho tiempo y con más tiempo en buena salud, lo que ya
no es el caso en nuestros días. Con el fin de lograr este objetivo
es importante definir qué es un alimento (parte 3) y qué es la alimentación (parte 1) dentro de un marco científico más holístico.
En nuestros días, el exceso de calorías animales y de productos
ultraprocesados (partes 1 y 2) amenaza la sustentabilidad de
nuestros sistemas alimentarios (parte 1). En este capítulo nos
proponemos entonces delinear los contornos de una alimentación
moderna más holística definiendo la regla de las 3v (parte 1), qué
son los productos ultraprocesados (parte 2) y en qué consiste el
efecto “matriz” de los alimentos (parte 3), tres nuevos conceptos
torales para la emergencia de una nueva transición alimentaria
que reinstale al ser humano en el centro.
Findings: With increasing hardness, stale injera had a marked higher satiety index (iAUC = 407 ±14; p = 0.001) than fresh injera (iAUC = 333 ± 18). Besides, stale injera had a slightly, but not significant, lower glycemic index (GI) than fresh injera (stale, 35.9 ± 3.6; fresh, 40.2 ±3.0).
Conclusions: Injera staling increased satiety but not glycemic response, and may provide a simple means for improving its health potential.
Significance and Novelty: The effect of injera staling on satiety/glycemic responses has never been studied before. Injera is a staple food in Ethiopia, eaten several times a day. Therefore, stale injera may help reducing food intake of subsequent unhealthy foods through increased satiety.
For decades, it has been customary to relate human health to the nutritional composition of foods, and from there was born food composition databases, composition labelling scores and the recommendation to eat varied foods. However, individuals can fully address their nutritional needs and become chronically ill. The nutrient balance of a food is only a small part of its overall health potential. In this paper, we discussed the proof of concept that the increased risk of chronic diseases worldwide is primarily associated with the degradation and artificialization of food matrices, rather than only their nutrient contents, based on the assumption that “food matrices govern the metabolic fate of nutrients”.
Methods
An empirico-inductive proof of concept research design has been used, based on scientific data linking the degree of food processing, food matrices and human health, notably on the glycaemic index, nutrient bioavailability, satiety potential, and synergistic effects.
Results
We postulate that if the nutrient content is insufficient to fully characterize the diet-global health relationship, one other dimensions is necessary, i.e., the food matrix through the degree of processing. Both matrix and nutrient composition dimensions have been included under the new concept of the 3V index for Real (Vrai), Vegetal (Végétal), and Varied (Varié) foods. The Real metric, reflecting the integrity of the initial food matrix, is the most important, followed by the Vegetal (nutrient origin) and the Varied (“composition” effect) metrics.
Conclusion
Concerning their effects on health, food matrix comes first, and then nutrient composition, and calorie quality matters more than calorie quantity.
En réduisant la qualité d'un aliment à celle de ses constituants – protéines, glucides, graisses, fibres ou vitamines –, les nutritionnistes ont oublié l'essentiel : ce n'est pas ce que contient l'aliment qui importe le plus, mais les transformations qu'on lui a fait subir.
Comment manger pour rester en bonne santé ? Aujourd'hui, on a l'impression qu'il faut être médecin ou docteur ès sciences pour répondre à cette question ! Pourtant " bien manger " ne devrait pas être un casse-tête.
La principale coupable de la confusion qui règne aujourd'hui c'est la science de la nutrition ! En réduisant la qualité d'un aliment à celle de ses constituants – protéines, glucides, graisses, fibres ou vitamines –, les nutritionnistes ont oublié l'essentiel : ce n'est pas ce que contient l'aliment qui importe le plus, mais les transformations qu'on lui a fait subir.
Nous raffinons, transformons à outrance nos aliments, et nous passons ensuite notre temps à essayer de corriger les dégâts occasionnés : on ajoute des fibres et des vitamines aux céréales après les avoir ôtées ! C'est la prime à l'industrie des aliments ultra-transformés. Les consommateurs en paient le prix sous la forme de maladies chroniques.
Ce livre salutaire dissipe la confusion. Il oppose au réductionnisme qui conduit à la malbouffe, une approche authentiquement holistique : un bon aliment est un aliment peu dénaturé. Les recommandations nutritionnelles qui en découlent – comme la règle des 3V proposée par l'auteur – sont simples à comprendre et à appliquer par tous : grand public, diététiciens, médecins, mais aussi producteurs et industriels.
Ce livre est en soi le manifeste brillant de la nouvelle nutrition, la seule à même de garantir à tous une alimentation saine, durable et éthique. Bien manger est si simple.
Methods A questionnaire addressed to parents was collected in PMI centers. Multiple hierarchical regression analysis was used to investigate the predictability of the child's CEBQ on Body Mass Index (BMI).
Results From January to April 2022, 850 children were selected, from which 500 (aged 1-6 years) were included, and of whom 10.6% were obese. There was a significant positive association between ‘Food Responsiveness’ (FR), ‘Enjoyment of Food’ (EF) and BMI. In contrast, there was a significant negative association between ‘Satiety Responsiveness’ (SR), ‘Slowness in Eating’ (SE) and BMI. Besides, “Food approach” and “food avoidance” behaviors were positively and negatively related to BMI z-scores, respectively.
Conclusion Due to significant differences in children’ eating behavior according to their weight, it is needed to raise awareness among parents about their impact on them.
por mucho tiempo y con más tiempo en buena salud, lo que ya
no es el caso en nuestros días. Con el fin de lograr este objetivo
es importante definir qué es un alimento (parte 3) y qué es la alimentación (parte 1) dentro de un marco científico más holístico.
En nuestros días, el exceso de calorías animales y de productos
ultraprocesados (partes 1 y 2) amenaza la sustentabilidad de
nuestros sistemas alimentarios (parte 1). En este capítulo nos
proponemos entonces delinear los contornos de una alimentación
moderna más holística definiendo la regla de las 3v (parte 1), qué
son los productos ultraprocesados (parte 2) y en qué consiste el
efecto “matriz” de los alimentos (parte 3), tres nuevos conceptos
torales para la emergencia de una nueva transición alimentaria
que reinstale al ser humano en el centro.
Findings: With increasing hardness, stale injera had a marked higher satiety index (iAUC = 407 ±14; p = 0.001) than fresh injera (iAUC = 333 ± 18). Besides, stale injera had a slightly, but not significant, lower glycemic index (GI) than fresh injera (stale, 35.9 ± 3.6; fresh, 40.2 ±3.0).
Conclusions: Injera staling increased satiety but not glycemic response, and may provide a simple means for improving its health potential.
Significance and Novelty: The effect of injera staling on satiety/glycemic responses has never been studied before. Injera is a staple food in Ethiopia, eaten several times a day. Therefore, stale injera may help reducing food intake of subsequent unhealthy foods through increased satiety.
For decades, it has been customary to relate human health to the nutritional composition of foods, and from there was born food composition databases, composition labelling scores and the recommendation to eat varied foods. However, individuals can fully address their nutritional needs and become chronically ill. The nutrient balance of a food is only a small part of its overall health potential. In this paper, we discussed the proof of concept that the increased risk of chronic diseases worldwide is primarily associated with the degradation and artificialization of food matrices, rather than only their nutrient contents, based on the assumption that “food matrices govern the metabolic fate of nutrients”.
Methods
An empirico-inductive proof of concept research design has been used, based on scientific data linking the degree of food processing, food matrices and human health, notably on the glycaemic index, nutrient bioavailability, satiety potential, and synergistic effects.
Results
We postulate that if the nutrient content is insufficient to fully characterize the diet-global health relationship, one other dimensions is necessary, i.e., the food matrix through the degree of processing. Both matrix and nutrient composition dimensions have been included under the new concept of the 3V index for Real (Vrai), Vegetal (Végétal), and Varied (Varié) foods. The Real metric, reflecting the integrity of the initial food matrix, is the most important, followed by the Vegetal (nutrient origin) and the Varied (“composition” effect) metrics.
Conclusion
Concerning their effects on health, food matrix comes first, and then nutrient composition, and calorie quality matters more than calorie quantity.
En réduisant la qualité d'un aliment à celle de ses constituants – protéines, glucides, graisses, fibres ou vitamines –, les nutritionnistes ont oublié l'essentiel : ce n'est pas ce que contient l'aliment qui importe le plus, mais les transformations qu'on lui a fait subir.
Comment manger pour rester en bonne santé ? Aujourd'hui, on a l'impression qu'il faut être médecin ou docteur ès sciences pour répondre à cette question ! Pourtant " bien manger " ne devrait pas être un casse-tête.
La principale coupable de la confusion qui règne aujourd'hui c'est la science de la nutrition ! En réduisant la qualité d'un aliment à celle de ses constituants – protéines, glucides, graisses, fibres ou vitamines –, les nutritionnistes ont oublié l'essentiel : ce n'est pas ce que contient l'aliment qui importe le plus, mais les transformations qu'on lui a fait subir.
Nous raffinons, transformons à outrance nos aliments, et nous passons ensuite notre temps à essayer de corriger les dégâts occasionnés : on ajoute des fibres et des vitamines aux céréales après les avoir ôtées ! C'est la prime à l'industrie des aliments ultra-transformés. Les consommateurs en paient le prix sous la forme de maladies chroniques.
Ce livre salutaire dissipe la confusion. Il oppose au réductionnisme qui conduit à la malbouffe, une approche authentiquement holistique : un bon aliment est un aliment peu dénaturé. Les recommandations nutritionnelles qui en découlent – comme la règle des 3V proposée par l'auteur – sont simples à comprendre et à appliquer par tous : grand public, diététiciens, médecins, mais aussi producteurs et industriels.
Ce livre est en soi le manifeste brillant de la nouvelle nutrition, la seule à même de garantir à tous une alimentation saine, durable et éthique. Bien manger est si simple.
La principale coupable de la confusion qui règne aujourd’hui c’est la science de la nutrition ! En réduisant la qualité d’un aliment à celle de ses constituants – protéines, glucides, graisses, fibres ou vitamines –, les nutritionnistes ont oublié l’essentiel : ce n’est pas ce que contient l’aliment qui importe le plus, mais les transformations qu’on lui a fait subir.
Ouvrage collectif sous la direction de Kilien Stengel, enseignant certifié à l'université de Tours docteur en sciences de l'information et la communication et Pascal Taranto, professeur des universités en philosophie à Aix-Marseille Université.
Contributeurs : Jean-Baptiste André, Maeva Barrière, Anthony Fardet, Jacques Gleyse, Stéphane Guilbaud, Jean-Philippe Pierron, Simona Stano, Kilien Stengel, Pascal Taranto.
Broken into five sections, the first provides a general overview of vegetarian / plant-based diets so that readers have a foundational understanding of the topic. Dietary choices and their relation with nutritional transition and sustainability issues are discussed. The second and third sections provide a comprehensive description of the relationship between plant-based diets and health and disease prevention. The fourth section provides a deeper look into how the relationship between plant-based diets and health and disease prevention may differ in populations with different age or physiological status. The fifth and final section of the book details the nutrients and substances whose intakes are related to the proportions of plant or animal products in the diet.
Selon Anthony Fardet, les vrais coupables ce sont les aliments ultra transformés qui ont envahi nos supermarchés depuis les années 1980 – ils représentent jusqu'à 80 % des produits vendus en grandes surfaces !
Ces aliments sont conçus au sein des centres de recherche et développement de Big Food. Objectif : fabriquer à bas prix des produits qui ressemblent à des aliments, qui ont le goût d'aliments... mais qui n'ont plus rien d'un aliment.
L'ultra transformation déstructure l'aliment d'origine et lui fait perdre ses vertus santé. Elle nécessite aussi l'ajout d'une kyrielle d'additifs et d'agents " cosmétiques " suspects. Ces faux aliments, écrit Anthony Fardet, sont la première cause de mortalité.
Il est urgent de revenir aux fondamentaux. D'abord en sachant identifier un aliment ultra transformé et le livre en donne les caractéristiques, exemples à l'appui.
Ensuite en mangeant vrai. Pour y parvenir, l'auteur révèle les 3 règles d'or d'une alimentation saine et holistique. Celle-ci favorise aussi une agriculture éthique et durable.
En suivant les conseils de ce livre nous pouvons tous gagner au moins 10 ans d'espérance de vie en bonne santé.
équilibre de la santé il est aussi essentiel d’optimiser son alimentation. De nos
jours, les besoins nutritionnels sont malheureusement définis en fonction des
nutriments qu’apporte un type d’aliment. Avec le temps, les habitudes alimentaires
sont passées de la consommation de produits majoritairement végétaux
et peu transformés à des aliments ultra-transformés, fractionnés, recombinés,
raffinés et riches en énergie. Ces aliments contiennent toujours les nutriments
essentiels mais séparés de leur contexte naturel. Cet état actuel est le résultat
d’une vision réductionniste ayant pour objectif de comprendre de manière isolée
le fonctionnement de chaque nutriment. Cela a conduit au développement
d’aliments ultra-transformés, d’alicaments, de nutraceutiques, de compléments
alimentaires, d’aliments fonctionnels, et d’ingrédients alimentaires.
The matrix quality depends largely on the degree of processing of the raw material into food. In the extreme, ultra-processed foods are characterized by matrices that are often very degraded and/or artificialized. Their excess consumption has recently been associated with metabolic dysregulation and chronic diseases, and more recently to unsustainable food systems. To integrate the food matrix effect within a healthy and sustainable diet, the empirical and generic 3V rule (Vrai/Real, Vegetable, Varied foods) was developed on the basis of existing diets validated as healthy and sustainable. The Vrai/Real dimension, the most important, refers to the degree of processing and matrix quality of foods. Vegetable and Varied refer to the nutritional balance of diets. The “matrix” effect then appears as a key concept to be associated with revegetation and diversification for a healthy and sustainable diet, the objective ultimately being to preserve as much as possible the initial matrix of raw materials.
L’effet « matrice » est le concept clef pour protéger la santé globale :
Santé humaine
Environnement (AUT et dégradation des systèmes alimentaires)
Enjeux pour la technologie alimentaires : préserver les matrices plutôt que de reformuler
Enjeux pour les consommateurs : réduire les AUT végétaux, favoriser des aliments végétaux pas trop transformés avec une bonne qualité matricielle
From a reductionist perspective, if cereal grains are only sums of nutrients then they can be fractionated, then reconstituted through reassembly of ingredients, additives and cereal fractions. But this is to forget the role of the cereal matrix. Indeed, from a holistic perspective, food health potential combines both « matrix » and « composition » effects, and studying impact of processing on cereal health potential should always consider both simultaneously. For example cereal unstructuration through extrusion-cooking or excess refining combined with addition of glucose syrup both increase glycaemic index. In another way, cereal grain unstrucration or fractionation may decrease its satiety potential, all the more it has been enriched with fat and sugars, the less satiating nutrients - compared to fiber and protein.
Therefore, when formulating cereal-based foods it seems important to avoid too much degrading matrix and/or adding cosmetic/organoleptic ingredients/additives that yield ultra-processed cereal-based foods, that are generally poorly satiating, micronutrient-low, hyperglycaemic and containing new compounds for human organism. In a near future cereal technologists will be probably faced with a quadruple constraint, including not only the preservation of organoleptic properties and food safety, but also that of human health potential on a long term and the development of more sustainable processes.
Puis progressivement, en raison d’impératifs économiques et de rentabilité, c’est l’aliment qui a dû s’adapter aux contraintes agronomiques et technologiques. Prenons l’exemple du pain. Pour gagner du temps, on a accéléré la fermentation en remplaçant le levain par des levures chimiques, on a augmenté l’intensité du pétrissage, on a sélectionné les blés sur leur teneur en protéines (et non plus sur leur densité en composés bioactifs protecteurs) pour obtenir un réseau protéique dans le pain plus résistant aux nouvelles contraintes technologiques, ex. la congélation des pâtes, ajoutant même du gluten vital quand cela était insuffisant(1). Ainsi, on a fini par produire un pain blanc à la mie très aérée pauvre en fibres, vitamines et minéraux et sans aucune valeur nutritionnelle à part apporter de l’énergie et des sucres rapidement digérés. A l’opposé, un pain semi-complet au levain avec un pétrissage moins intensif donne des pains à la mie plus dense, riche en micronutriments et source de sucres « lents ». Par ailleurs lorsque la sélection des variétés de tomate a été organisée à partir des années 50, elle ne s’est pas préoccupée du goût ni de sa densité nutritionnelle : résistances aux maladies et aux ravageurs, rendements, précocité, texture et conservation étaient prioritaires. Certes les fruits sont beaux, bien rouges et ronds mais que reste-t-il de la saveur et de la richesse en micronutriments en voulant accélérer la croissance ou fournir des aliments en toutes saisons ?
En outre, l’intensité des traitements technologiques a augmenté, passant de la simple cuisson à l’eau bouillante ou à la vapeur à la cuisson-extrusion à hautes pressions et températures ou au fractionnement des aliments (« cracking ») puis à leur reconstitution à partir d’ingrédients initialement extraits d’aliments complexes. Dans ces deux cas, la matrice initiale de l’aliment complexe est malmenée, soit déstructurée, soit raffinée, soit fragmentée. Pourquoi pas ? On a aussi besoin d’innovation et de créer de nouveaux aliments, pourvu que ce soit pour notre plaisir ou notre santé. Le problème c’est quand ces aliments deviennent la base de notre régime (voir ci-dessous).