ReviewEuropean journal of nutrition2022
Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity.
Review in European journal of nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
25 citing papers in PubMed, 54 citations in OpenAlex.
- Ultra-processed foods and continuous glucose monitoring metrics in adults with type 2 diabetes.Diabetes research and clinical practice · 2026Article
- Dietary Quality Along a Plant-Based Continuum: The Role of Added Salt, Oil, and Sugar in Chronic Disease Risk.Nutrients · 2026Review
- Assessing the role of ultra-processed foods in colorectal cancer incidence: insights from the EPIC cohort.BMC public health · 2026Article
- Tastes of sustainability: a regional journey through Chilean traditional diets.Cadernos de saude publica · 2026Article
- Identifying healthy and sustainable high-impact eating behaviour in French children aged 6-15 years: a combined multidisciplinary and living lab participatory approach.Journal of nutritional science · 2026Article
- Real-World Snapshot of Dietary Patterns in Subjects Living with Chronic Kidney Disease.Nutrients · 2025Article
- Temporal Eating Patterns and Ultra-Processed Food Consumption Assessed from Mobile Food Records of Australian Adults.Nutrients · 2025Article
- Should Grain-Based Staple Foods Be Included in Admonitions to "Avoid Processed and Ultra-Processed Food"?Nutrients · 2025Review
- Dietary species richness provides a comparable marker for better nutrition and health across contexts.Nature food · 2025Article
- The association between ultra-processed foods intake and the odds of prostate cancer: a case-control study.Journal of health, population, and nutrition · 2025Article
- Cooking Increased the Postprandial Glycaemic Response but Enhanced the Preload Effect of Air-Dried Jujube.Foods (Basel, Switzerland) · 2025Article
- Association between ultra-processed food consumption and inflammation: insights from the STANISLAS cohort.European journal of nutrition · 2025Article
- Nova fails to appreciate the value of plant-based meat and dairy alternatives in the diet.Journal of food science · 2025Review
- The Dairy Matrix: Its Importance, Definition, and Current Application in the Context of Nutrition and Health.Nutrients · 2024Review
- Functional foods with a tailored glycemic response based on food matrix and its interactions: Can it be a reality?Food chemistry: X · 2024Review
- Toward a science-based classification of processed foods to support meaningful research and effective health policies.Frontiers in nutrition · 2024Review
- Comparing meat and meat alternatives: an analysis of nutrient quality in five European countries.Public health nutrition · 2023Article
- Perspective: Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio.Advances in nutrition (Bethesda, Md.) · 2023Article
- Mediterranean Diet: The Role of Phenolic Compounds from Aromatic Plant Foods.Foods (Basel, Switzerland) · 2023Review
- Ultra-processed food consumption, cancer risk and cancer mortality: a large-scale prospective analysis within the UK Biobank.EClinicalMedicine · 2023Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purposeFor 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".
methodsAn 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.
resultsWe 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.
conclusionConcerning their effects on health, food matrix comes first, and then nutrient composition, and calorie quality matters more than calorie quantity.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.