As part of the Fête de la science, the Espace Mendès France in Poitiers hosted the 145th 'Carrefours de la santé' conference, organized by the CHU de Poitiers. Under the theme 'Savory Flavors,' the event, titled 'Nutrition: Our Plate Under the Microscope,' debunked myths about food and health from various perspectives: obesity, eating behaviors, Nutri-Score, and emotional eating. The common goal of the four CHU professionals was to emphasize that eating well is possible without guilt.
Dr Mathilde Merckx-Fraty, an endocrinologist at CHU Poitiers, reminded attendees that obesity is a chronic, multifactorial disease, affecting 17% of French adults in 2020, with detrimental effects on physical, mental, and social health. She highlighted that Body Mass Index (BMI) is a useful but insufficient indicator, and that obesity increases the risk of cardiovascular diseases, sleep apnea, and certain cancers. The management at CHU Poitiers is multidisciplinary, aiming for achievable and sustainable weight loss goals, without judgment or guilt.
Romain Lecomte, a dietitian, encouraged the audience to question stigmatizing health messages. He explained that demanding to 'eat well' at every bite is unrealistic and that diets quickly show their limits, as the brain cannot tolerate deprivation. He advocates focusing on eating behavior rather than the content of the plate, stating that there are no inherently 'healthy' or 'unhealthy' foods. Intuitive eating, which involves listening to hunger and satiety signals, is preferred, as food serves nutritional, symbolic, and hedonic functions.
Psychologist Virginie Fouilloux discussed emotional eating, explaining how personal history, upbringing, and stress can shape our eating behaviors. She emphasized the importance of mental health care and stress management to better handle emotions at mealtimes. 'We are neither just a body, nor just a head,' she summarized, referring to 'body thinking' as a way to reconnect with a more peaceful relationship with food.
Elise Raguin, a dietitian at Vie la Santé, demystified the Nutri-Score, clarifying that it originated from French public research and is not mandatory. She explained that it is used to compare products within the same category and is based solely on the nutritional information, without considering additives or ultra-processing. The Nutri-Score, when understood correctly, can help make better daily choices but should not be an absolute judgment on a food, and should be part of a comprehensive public health policy.
In conclusion, the speakers stressed that our plate is not just a calorie count or a scale of 'good' and 'bad' foods. Eating is a biological, psychological, and social act, and it is essential to listen to our bodies, desires, and emotions, without judgment or guilt, for a 'sufficient and satisfying' diet.
