{"id":80297,"date":"2026-07-20T11:35:41","date_gmt":"2026-07-20T17:35:41","guid":{"rendered":"https:\/\/askthescientists.com\/?p=80297"},"modified":"2026-07-20T14:29:43","modified_gmt":"2026-07-20T20:29:43","slug":"understanding-processed-foods","status":"publish","type":"post","link":"https:\/\/askthescientists.com\/fr\/understanding-processed-foods\/","title":{"rendered":"Les aliments transform\u00e9s : un guide du syst\u00e8me de classification alimentaire NOVA"},"content":{"rendered":"<p>Vous avez sans doute entendu le conseil de limiter l&#8217;apport en aliments ultratransform\u00e9s dans le cadre d\u2019une alimentation saine. Pourtant, \u00ab transform\u00e9 \u00bb ne veut pas automatiquement dire malsain, et tous les modes de transformation ne se valent pas. Le <a href=\"https:\/\/nupens.fsp.usp.br\/en\/food-classification-nova\/\">syst\u00e8me de classification alimentaire NOVA<\/a> est un moyen pratique de comprendre le processus de transformation des aliments afin de faire des choix plus \u00e9clair\u00e9s.<\/p>\n<p>Ce syst\u00e8me classe les aliments en quatre groupes, par ordre croissant de transformation. La compr\u00e9hension de ces groupes peut aider \u00e0 comparer les aliments plus clairement sans supposer que tout produit transform\u00e9 devrait \u00eatre \u00e9vit\u00e9.<\/p>\n<h2>Groupe 1 : aliments non transform\u00e9s ou peu transform\u00e9s<\/h2>\n<p>Ces aliments proviennent directement de la nature, y compris les parties comestibles des plantes et des animaux. Ils peuvent \u00eatre lav\u00e9s, s\u00e9ch\u00e9s, r\u00e9frig\u00e9r\u00e9s, congel\u00e9s, emball\u00e9s, pasteuris\u00e9s, r\u00f4tis ou moulus, mais ils ne contiennent pas d\u2019ingr\u00e9dients ajout\u00e9s qui modifient de fa\u00e7on importante les propri\u00e9t\u00e9s de base de l\u2019aliment. Des exemples : fruits frais, l\u00e9gumes, l\u00e9gumineuses, lait, \u0153ufs et grains de caf\u00e9 nature.<\/p>\n<h2>Groupe 2 : ingr\u00e9dients culinaires transform\u00e9s<\/h2>\n<p>Ce sont des ingr\u00e9dients utilis\u00e9s pour pr\u00e9parer, assaisonner ou cuire des aliments du groupe 1. Ils sont habituellement extraits d\u2019aliments ou de la nature par des proc\u00e9d\u00e9s comme le pressage, le raffinage, le broyage ou le s\u00e9chage. Des exemples : huile d\u2019olive, beurre, sucre, miel et sel.<\/p>\n<h2>Groupe 3 : aliments transform\u00e9s<\/h2>\n<p>Les aliments transform\u00e9s sont g\u00e9n\u00e9ralement fabriqu\u00e9s en ajoutant des ingr\u00e9dients du groupe 2, comme le sel, le sucre ou l\u2019huile, \u00e0 des aliments du groupe 1. Ces ajouts peuvent am\u00e9liorer la saveur, prolonger la dur\u00e9e de conservation ou faciliter l\u2019entreposage et l\u2019utilisation des aliments. Des exemples : l\u00e9gumes en conserve, poisson en conserve, fruits au sirop, fromage et pain fra\u00eechement pr\u00e9par\u00e9.<\/p>\n<h2>Groupe 4 : aliments et boissons ultratransform\u00e9s<\/h2>\n<p>Les aliments ultratransform\u00e9s sont des formulations industrielles faites surtout de substances extraites d\u2019aliments ou cr\u00e9\u00e9es en laboratoire. Ils contiennent souvent des additifs comme des colorants, ar\u00f4mes, \u00e9mulsifiants ou stabilisants pour en am\u00e9liorer le go\u00fbt, la texture, l\u2019apparence ou la dur\u00e9e de conservation. Les aliments entiers ne repr\u00e9sentent parfois qu\u2019une petite partie du produit final, voire m\u00eame en \u00eatre compl\u00e8tement absents, comme dans certains produits \u00e0 \u00ab saveur de\u2026 \u00bb.<\/p>\n<p>Ces quatre cat\u00e9gories peuvent permettre de mieux comprendre ce que sont les aliments transform\u00e9s. Au lieu de penser \u00e0 la transformation comme quelque chose de simplement \u00ab bon \u00bb ou \u00ab mauvais \u00bb, le syst\u00e8me NOVA aide \u00e0 constater dans quelle mesure un aliment est \u00e9loign\u00e9 de sa forme d\u2019origine.<\/p>\n<p><img decoding=\"async\" class=\"wp-image-80320 size-large aligncenter\" src=\"https:\/\/askthescientists.com\/wp-content\/uploads\/2026\/07\/Ultra-Processed-Food-3-Ultra-processed-food-FR-835x835.png\" alt=\"\" width=\"835\" height=\"835\" srcset=\"https:\/\/askthescientists.com\/wp-content\/uploads\/2026\/07\/Ultra-Processed-Food-3-Ultra-processed-food-FR-835x835.png 835w, https:\/\/askthescientists.com\/wp-content\/uploads\/2026\/07\/Ultra-Processed-Food-3-Ultra-processed-food-FR-400x400.png 400w, https:\/\/askthescientists.com\/wp-content\/uploads\/2026\/07\/Ultra-Processed-Food-3-Ultra-processed-food-FR-80x80.png 80w, https:\/\/askthescientists.com\/wp-content\/uploads\/2026\/07\/Ultra-Processed-Food-3-Ultra-processed-food-FR-768x768.png 768w, https:\/\/askthescientists.com\/wp-content\/uploads\/2026\/07\/Ultra-Processed-Food-3-Ultra-processed-food-FR-1536x1536.png 1536w, https:\/\/askthescientists.com\/wp-content\/uploads\/2026\/07\/Ultra-Processed-Food-3-Ultra-processed-food-FR-2048x2048.png 2048w, https:\/\/askthescientists.com\/wp-content\/uploads\/2026\/07\/Ultra-Processed-Food-3-Ultra-processed-food-FR-36x36.png 36w, https:\/\/askthescientists.com\/wp-content\/uploads\/2026\/07\/Ultra-Processed-Food-3-Ultra-processed-food-FR-180x180.png 180w, https:\/\/askthescientists.com\/wp-content\/uploads\/2026\/07\/Ultra-Processed-Food-3-Ultra-processed-food-FR-1500x1500.png 1500w, https:\/\/askthescientists.com\/wp-content\/uploads\/2026\/07\/Ultra-Processed-Food-3-Ultra-processed-food-FR-705x705.png 705w\" sizes=\"(max-width: 835px) 100vw, 835px\" \/><\/p>\n<h2>Testez vos connaissances<\/h2>\n<p>Maintenant que vous connaissez les quatre cat\u00e9gories, voyez si vous pouvez identifier \u00e0 quel groupe appartient chaque aliment.<\/p>\n<div id=\"survey-1470751888-39704555\" class=\"modal-survey-container modal-survey-embed\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Vous avez sans doute entendu le conseil de limiter l&#8217;apport en aliments ultratransform\u00e9s dans le cadre d\u2019une alimentation saine. Pourtant, \u00ab transform\u00e9 \u00bb ne veut pas automatiquement dire malsain, et tous les modes de transformation ne se valent pas. Le syst\u00e8me de classification alimentaire NOVA est un moyen pratique de comprendre le processus de transformation [&hellip;]<\/p>\n","protected":false},"author":21302,"featured_media":80314,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[284],"tags":[],"class_list":["post-80297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition_spotlight-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Les aliments transform\u00e9s : un guide du syst\u00e8me de classification alimentaire NOVA - Ask The Scientists<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/askthescientists.com\/fr\/understanding-processed-foods\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les aliments transform\u00e9s : un guide du syst\u00e8me de classification alimentaire NOVA - Ask The Scientists\" \/>\n<meta property=\"og:description\" content=\"Vous avez sans doute entendu le conseil de limiter l&#8217;apport en aliments ultratransform\u00e9s dans le cadre d\u2019une alimentation saine. Pourtant, \u00ab transform\u00e9 \u00bb ne veut pas automatiquement dire malsain, et tous les modes de transformation ne se valent pas. 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