(Français) Après avoir été le premier fruit ayant reçu une allégation santé, le kiwi, a une nouvelle fois été associé à un effet santé, cette fois-ci sur la peau. En effet, c’est en mesurant directement la vitamine C au sein de la peau humaine que des chercheurs ont démontré que l’alimentation peut augmenter la teneur en vitamine C de la peau et influencer sa structure, tout en révélant les limites de ses effets sur la formation de collagène et la protection contre les UV.
ollowing the successful launch in 2022 of the French Gut project – the French microbiota project led by INRAE and AP-HP, which aims to collect and analyze stool samples from 100,000 volunteers by 2029 to map the microbiota of the French population – the French Gut Kids extension is going to focus on the gut microbiota in children aged from 3 to 17. How is it developed from birth? What roles do diet, lifestyle, and the environment play in its diversity? How is it transmitted from parent to child? These are just some of the questions this citizen science project seeks to answer in order to better understand and protect the health of younger generations.
A randomised controlled clinical trial on overweight or obese subjects has assessed ultra and minimally processed food based diets following the UK healthy dietary guidelines (Eatwell). After the 8-week intervention, the participants whatever the group have shown a significant weight loss compared with the baseline value. The weight loss was significantly greater in the minimally processed food group compared with the ultra-processed food group.
Water lentils have received approval from the European Food Safety Authority (EFSA) for production and consumption as fresh vegetable in the EU. The researchers from Wageningen University & Research (WUR) in the Netherlands compilied a dossier demonstrating the safety, …
On January 30, ANSES published a scientific opinion on the health impacts of consuming ultra-processed foods. The agency concluded …
This Friday, April 5, from 1 p.m. to 2 p.m., the 10th webinar of the NACRe network will be held: “WebiNACRe n°10: Prevention and screening of colorectal cancer”. WebiNACRe are quarterly scientific meetings organized by the NACRe network. They are an opportunity to attend a live presentation by an expert on their work on the theme of “diet, physical activity and cancer”, and to be able to ask them questions on this subject.
The World Gastroenterology Organization (WGO) recently released an updated guideline document, aimed at helping gastroenterologists and other physicians understand the appropriate clinical applications of probiotics or prebiotics. The guideline was created with input from experts in gastroenterology, probiotics and prebiotics, with efforts co-led by experts from the International Scientific Association for Probiotics and Prebiotics (ISAPP). To create these guidelines, experts comprehensively evaluated the evidence from randomized, controlled trials for gastrointestinal conditions, including which specific prebiotic strain or substance showed a positive effect. The guidelines present a list of conditions for which there is positive evidence for the effectiveness of probiotics and/or prebiotics.
The aim of this questionnaire, the only one of its kind in Europe, is to collect and analyse data on the consumption of fermented foods by the European population. This project is supported by the European programme PIMENTO – COST ACTION CA20128 – Promoting Innovation of fermented fOods.
Millions of antibiotic prescriptions are written each year in the United States. Probiotics reduce antibiotic-induced gastrointestinal side effects; however, the effect of probiotics on the preservation of gut microbial composition in response to antibiotics is not well understood.
Conformément à l’article 31 du règlement (CE) n° 178/2002, la Commission européenne a demandé à l’EFSA d’évaluer si les données de deux nouvelles publications scientifiques présentées par la Société italienne de toxicologie étaient suffisantes pour réviser leurs conclusions sur la sécurité des dérivés d’hydroxyanthracène dans les aliments.
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