The messages promoting healthy eating aim to reduce the risk of non-communicable chronic diseases, such as cardiovascular diseases, certain cancers, or type 2 diabetes. These guidelines are based on strong scientific evidence. However, a question is rarely raised: can these messages have unintended effects on mental health, attitudes, and food behaviors? Raising this question does not mean doubting the value of the guidelines but rather recognizing that recommendations, even if nutritionally sound, are filtered through individual perceptions and behaviors. Their impact depends on how people think, feel, and manage their diet. In countries such as France and Canada, food guidelines are created by public authorities as part of national health plans, such as the French National Nutrition and Health Program. These guidelines are based on collective expertise that considers both the nutritional needs and the risks of insufficient or excessive intake. Foods are seen as sources of essential nutrients, but some need to be limited. This requires a careful balance between meeting nutritional needs and avoiding overconsumption or contamination. The National Agency for Food, Environmental and Occupational Health Safety (Anses) uses an algorithm to explore various food combinations and suggests dietary orientations for the general population, adapted by age and dietary preferences, such as plant-based diets. Once optimal diets are identified, public authorities turn them into "dietary recommendations." These guidelines aim to help people make choices that prevent certain diseases, becoming norms that many try to follow. Not everyone reacts the same way to these guidelines. The way individuals internalize them can lead to negative effects, especially if the environment is not supportive—such as when food choices are influenced by marketing, social pressures, or time constraints. The pressure to "eat well" can lead to excessive cognitive control over food, potentially resulting in rigid eating habits, guilt, or even loss of control. Some people might find it difficult to maintain a balanced relationship with food, especially if they feel they are not meeting the expectations set by these guidelines. Eating is not just about fulfilling a biological need. When people perceive food guidelines as strict rules, each meal becomes an opportunity to evaluate whether they have "eaten well" or "eaten badly." This cognitive management of food can lead to behaviors like counting calories, comparing oneself to others, or feeling guilty. While this may seem like a sign of discipline, it can sometimes backfire, leading to eating disorders or a loss of enjoyment in eating. The way food is chosen, prepared, and consumed is influenced by many factors beyond individual will, such as price, availability, work schedules, marketing, and social norms. Therefore, promoting healthy eating requires looking beyond individual responsibility and addressing the broader environment that shapes food choices. This includes making healthy behaviors more accessible and less guilt-inducing. Physical and mental health are closely linked, and food recommendations must consider both. While these guidelines remain a key public health tool, their effectiveness should not be judged solely by their impact on physical health. It is also important to examine their psychological and social effects, especially on those at risk of developing eating disorders. The challenge is to design guidelines and create environments that improve both physical and mental health, without turning food into a series of strict rules. This integrated approach aligns with the World Health Organization's vision of health, which includes environmental, social, and psychological dimensions.