Association between degree of processing, glycaemic impact, satiety potential and nutrient profile of 279 ready-to-eat foods commonly consumed by French elderly population

International audience; Epidemiological studies clearly show that a high adherence to ultra-processed products is associated with increased prevalence of diet-related chronic diseases. Ultra-processed foods are made of recombined ingredients and added with various additives. They are also characterized by the loss of food structure and micronutrient density through refining. Yet, food structure plays an essential role in food glycaemic impact and satiety potential. In a preliminary study, we showed on 98 ready-to-eat foods usually consumed by diabetic subjects that the more foods are processed the higher their glycaemic impact and the lower their satiety potential. The objective of this stu…