A recent study from France reveals that ultra-processed foods make up about one-third of the typical French diet. Notably, higher consumption of these foods is associated with reduced overall protein intake and lower diversity in protein sources.
Ultra-processed foods (UPFs) represent a category from which nearly half of our daily calories often derive. Common examples include chips, chocolates, canned soups, french fries, sodas, candies, and even many breakfast cereals. These products undergo extensive industrial processes like extrusion and molding, which diminish their nutritional value. They also frequently contain "denatured" ingredients, such as various additives.
Widely regarded as unhealthy, excessive intake of ultra-processed foods is linked to heightened risks of chronic diseases. A 2016 U.S. study further demonstrated that these foods contribute to higher overall calorie consumption.
Published on May 8, 2021, in the European Journal of Nutrition by researchers from the University of Paris-Saclay, this study analyzed data from the INCA 3 cohort—a French dietary survey highlighted by ANSES in 2017 to map national eating habits. It examined links between the four NOVA food classifications (unprocessed, minimally processed, processed, and ultra-processed) and both protein consumption patterns and overall diet quality.
The analysis showed French adults consume ultra-processed foods at an average of 31% of their diet—far below the over 50% seen in the U.S. Consumption is notably higher among those under 35 (across genders) and individuals from lower socio-economic groups. Those with higher UPF intake exhibited lower protein levels and reduced diversity, primarily from vegetable proteins in refined cereals. In contrast, consumers of minimally processed foods enjoyed higher intakes, richer in animal proteins and more diverse plant sources.
This pattern contributes to an overall unbalanced diet, particularly in nutritional composition. However, when factoring in protein specifically, dietary quality scores improve markedly. The researchers emphasize that ultra-processed foods should remain a minor component of any balanced eating plan.
