There's much more to diet than the amount of proteins, carbohydrates and fats we consume. Beyond these macronutrients, which provide the energy the body needs to function, lies a concept that is fundamental to understanding the impact of food on health: the nutritional matrix. This term refers to all the interactions between the various components of a food, including its micronutrients, fibers, polyphenols, enzymes and other bioactive compounds. These interactions influence the way nutrients are absorbed, metabolized and utilized by the body, playing an essential role in optimizing health.
Unlike nutritional approaches that consider nutrients in isolation, the notion of the nutritional matrix emphasizes the importance of food structure and overall composition. For example, the calcium contained in dairy products does not have the same effect when consumed as whole milk rather than as a supplement, as the food matrix influences its absorption and assimilation. Similarly, the fiber contained in whole fruit slows the absorption of natural sugars, while the juice of the same fruit, stripped of its fibrous structure, results in a faster glycemic response.
This holistic approach to nutrition highlights the importance of whole, unprocessed foods. Indeed, many ultra-processed foods are designed by separating nutrients from their original matrix, which can alter their impact on health. Conversely, consuming foods in their natural state allows us to take full advantage of the synergies between their compounds, promoting better energy regulation, optimal nutrient absorption and reduced risk of chronic disease.
Understanding and integrating the notion of the nutritional matrix into our food choices enables us to go beyond the simple intake of macronutrients and micronutrients, by focusing on the quality and complexity of foods as a whole. This approach represents an essential key to optimizing health and adopting sustainable, balanced eating habits.
