Massivehealth : qui mange quoi, une infographie sur la consommation alimentaire

Voici une très belle infographie interactive, via Guy Kawasaki, c’est Data.MassiveHeatlh Apprenons la méthodologie:

behind the data


The findings presented in these infographics are, unless otherwise specified, calculated from 7.68 million food ratings of half-a-million foods by Eatery users from over 50 countries over a span of 5 months.

eatery findings and the real world

We often get asked if crowd-sourced data can be trusted. We had a gut feel that the answer was “probably yes”.

Famously, one of the most accurate ways to guess the number of jellybeans in a jar is to average the guesses of everyone in the room1. The crowd-sourced method beats much more advanced algorithms. To test our hunch that the same applied in nutrition, we looked at the aggregate Eatery scores for all meals eaten in a city versus the published obesity level in that city. It turns out there’s a strong correlation. Eatery data can accurately predict obesity levels of cities in the United States. That is, Eatery data strongly correlates with the healthiness of its users.

Furthermore, findings from the Eatery aligns with current scientific research. For example, the influence rate of food choices by friends matches closely with the obesity transmission rates2described by Christakis and Fowler. Breakfast eating findings are also in line with research conducted on the effects of breakfast eating—that people who eat breakfast tend to eat smaller portions3,4,5,6,7 and healthier food throughout the day8,9. Additionally, as expected, controversial foods, such as coffee, diet soda, orange juice, and bacon are flagged with higher standard deviations from user ratings on the Eatery.


If you are affiliated with a University and would like to use our anonymized data for research, please contact sylvia [at] massivehealth [dot] com.


  1. Sunstein, CR. Group Judgements: Deliberation, Statistical Means, and Information Markets. U Chicago Law & Economics, Olin Working Paper No 219; U Chicago Public Law Working Paper No. 72. Aug 2004.

  2. Christakis NA, Fowler JH. The Spread of Obesity in a Large Social Network over 32 Years. N Engl J Med. 2007; 357-370-9.

  3. Clark CA, Gardiner J, McBurney MI, Anderson S, Weatherspoon LJ, Henry DN, Hord NG. Effects of Breakfast Meal Composition on Second Meal Metabolic Responses in Adults with Type 2 Diabetes Mellitus. Eur J Clin Nutr. 2006;60:1122–9.

  4. Liljeberg HG, Akerberg AK, Bjorck IM. Effect of the Glycemic Index and Content of Indigestible Carbohydrates of Cereal-based Breakfast Meals on Glucose Tolerance at Lunch in Healthy Subjects. Am J Clin Nutr. 1999;69:647–55.

  5. Nestler JE, Barlascini CO, Clore JN, Blackard WG. Absorption Characteristic of Breakfast Determines Insulin Sensitivity and Carbohydrate Tolerance for Lunch. Diabetes Care. 1988;11:755–60.

  6. Pai S, Ghugre PS, Udipi SA. Satiety from Rice-based, Wheat-based and Rice-pulse Combination Preparations. Appetite. 2005;44:263–71.

  7. Pasman WJ, Blokdijk VM, Bertina FM, Hopman WP, Hendriks HF. Effect of Two Breakfasts, Different in Carbohydrate Composition, on Hunger and Satiety and Mood in Healthy Men. Int J Obes Relat Metab Disord. 2003;27:663–8.

  8. Isaksson H, Sundberg B, Åman P, Fredriksson H, Olsson J. Whole Grain Rye Porridge Breakfast Improves Satiety Compared to Refined Wheat Bread Breakfast. Food Nutr Res. 2008; 52.

  9. Levine AS, Tallman JR, Grace MK, Parker SA, Billington CJ, Levitt MD. Effect of Breakfast Cereals on Short-term Food Intake. Am J Clin Nutr. 1989;50: 1303-7.

Who eats what

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