Since the beginning of the 20th century, the prevalence of infectious diseases has gradually decreased, while that of chronic diseases is growing exponentially: this phenomenon is known as the epidemiological transition. In this context, health is no longer to be understood as merely the absence of disease, but as a complex whole, also described as ‘environmental health’. Indeed our daily interactions with the environment in the long term are what will influence our health. Chronic diseases are difficult to cure: public health should no longer focus solely on care, but also and especially on prevention. Diet is particularly interesting in this context: it can be considered as a notable part of our interaction with the environment, on which each individual has the power to act, although under the constraint of economic factors and conditioned by culture. It can also be beneficial in preventing the development of chronic diseases, or harmful in promoting it. There are links between the growth of social inequalities in health and the prevalence of chronic diseases; the most socially disadvantaged populations are the most affected and are the greatest consumers of ultra-processed foods, which are identified as causing chronic diseases. Sociology can contribute to these issues by providing insight into the food and nutrition representations and behaviors of socially disadvantaged populations, ultimately to help develop appropriate prevention campaigns.

Face à la croissante prévalence des maladies chroniques (phénomène aussi appelé « transition épidémiologique »), notre santé est intrinsèquement liée à notre relation avec l’environnement. Elle ne dépend plus seulement de soins, mais aussi et surtout de sa prévention. L’alimentation est une interaction quotidienne avec l’environnement, elle peut soit contribuer à prévenir des maladies chroniques, soit les favoriser. Si s’alimenter représente un pouvoir d’agir au quotidien sur notre santé, ce pouvoir se retrouve contraint par des facteurs socioéconomiques, ainsi que largement influencé par des facteurs culturels. Les plus précaires sont les plus affectés par les maladies chroniques, tout en ayant une alimentation susceptible de contribuer à leur développement. La sociologie de l’alimentation peut aider à élaborer une prévention adaptée, via l’étude des représentations alimentaires de ces populations.