santé

Decline in the physical activity of French people during the lockdown from March to May 2020

In the context of the Covid-19 pandemic, as soon as the containment was announced from March 17 to May 11, 2020, Public

Webinaire de Bpifrance le 9 juillet 2020 : « Pourquoi et comment innover dans le domaine alimentaire suite au COVID 19. »

Bpifrance, en partenariat avec le CREDOC, Itak Stratégie et Orchidali, organise un webinaire le 9 juillet de 9h30 à 10h30 sur «

French adolescents rather in better physical health but more often overweight

In 2017, the DREES conducted a study on health and health conditions of French adolescents in the third grade. 18% of those

Actualité sur le PNNS

Dans son dernier numéro de juillet des “Actualités PNNS“, la Direction Générale de la Santé a communiqué sur des points d’actualité: La

Plant-based diet could lead to Crohn’s disease remission

Following a plant-based diet could be an effective treatment for Crohn’s disease, according to an US study. This study involved a 20-year-old

E 319 additive could affect flu vaccine effectiveness

This study from the university of Michigan and funded by the National Institutes of Health tries to determine a new potential relation

In France, 1 in 2 children are below calcium intake recommendations

The CREDOC has evaluated the individual consumption of dairy products and calcium intakes in children living in France, aged between 3 and

Slovenian study on the quality of food and nutrition claims labeled on the slovenian market

The slovenian Nutrition Institute has assessed the nutritional quality of foods labeled with the claims available on the Slovenian market using two models,

Scéance thématique “les allergies et l’environnement : de l’épidémiologie à la thérapie” de l’Académie nationale de Pharmacie

Ce mercredi 3 mars 2019, l’Académie nationale de Pharmacie organise à l’Université Paris Descartes la séance thématique : “les allergies et l’environnement

ANSES International Scientific Conference on Genomics for Food Safety

ANSES, the Federal Institute for Risk Assessment in Germany (BfR), the National Institute of Food of the Technical University of Denmark (DTU)

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