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Liège, Belgium – May 20, 2025
At the 9th edition of the ‘Nourrir Liège’ festival, experts gathered to discuss the urgent issue of poor eating habits and the growing realization that simply informing the public about healthy choices is no longer sufficient to improve public health. The event, centered on the “One Health” concept-highlighting the interconnectedness of human, animal, and environmental health-featured a compelling session on the hidden costs of food, led by Dr. Axelle Hoge, associate professor and public health researcher at the University of Liège.
The Complex Web Linking Diet and Disease
Dr. Hoge emphasized that the relationship between diet and health has become increasingly complex. “While nutrition is undeniably a major tool for disease prevention, it is just one of many factors influencing conditions like obesity, diabetes, cardiovascular disease, and certain cancers,” she noted. Genetics, physical activity, environmental pollutants, and stress all play significant roles, making it challenging for both professionals and the public to draw clear, direct links between what we eat and our health outcomes.
“In the past, nutritional deficiencies led to obvious symptoms-think scurvy or kwashiorkor-and the connection was clear,” Dr. Hoge explained. “Today, the situation is much more multifactorial and less immediately apparent.”
Beyond Awareness: Why Knowledge Isn’t Changing Habits
Dr. Hoge argued that most Belgians are aware of basic dietary recommendations, but this knowledge rarely translates into healthier choices. “We need to move beyond the outdated idea that lack of information is the root of poor eating habits. Our environments-social, physical, and macro-level-heavily influence what and how we eat,” she said.
These environments have shifted dramatically in recent decades. Ultra-processed foods, larger portion sizes, and the proliferation of fast food and aggressive marketing have all contributed to less healthy eating patterns. In Belgium, about 35% of adults’ daily calories now come from ultra-processed foods, which are increasingly linked to chronic diseases.
The Hidden Dangers of Ultra-Processed Foods
Ultra-processed foods, as classified by the NOVA system, undergo extensive industrial processing and often include additives, artificial flavors, and modified proteins. “Even when two foods have similar nutritional profiles on paper, the way they’re processed can affect how our bodies react to them,” Dr. Hoge explained. Research now links these foods to higher risks of obesity, type 2 diabetes, and other chronic illnesses.
Could Better Food Labeling Help?
Dr. Hoge suggested that mandatory labeling systems-such as the Nutri-Score and NOVA score-could help consumers make better choices by highlighting both nutritional value and the degree of food processing. However, she cautioned that labeling alone won’t solve the problem. “Transparency might push manufacturers to improve their products, but we also need policies that restrict unhealthy food marketing, regulate additives, and make fresh foods more accessible.”
Systemic Change and the Role of Health Professionals
True progress, Dr. Hoge argued, requires systemic change: agricultural policies that prioritize food quality, comprehensive nutrition education, and a coalition of researchers, health professionals, and citizens advocating for healthier food systems. “Health professionals, with their public trust, can play a central role in shaping debate and influencing policy-but they need institutional support and a broader understanding of food systems,” she said.
Signs of Hope
Despite the challenges, Dr. Hoge remains optimistic. “There are promising local initiatives, especially in Liège, that are starting to reach disadvantaged groups. Reducing social inequalities in nutrition and health is possible, but it will take coordinated action at every level of society.”
Disclaimer:
This article is based on an interview with Dr. Axelle Hoge, as reported by MediQuality, a Medscape Network platform, following her presentation at the 2025 Nourrir Liège festival. The information provided is for educational and informational purposes only and should not be construed as medical advice. Always seek the guidance of your physician or other qualified health provider with any questions you may have regarding a medical condition or dietary changes.
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