{"id":5074,"date":"2019-03-19T13:59:49","date_gmt":"2019-03-19T12:59:49","guid":{"rendered":"https:\/\/science-nutrition.com\/?p=5074"},"modified":"2019-03-19T13:59:49","modified_gmt":"2019-03-19T12:59:49","slug":"les-rencontres-de-linra-au-sia-2019-innovations-alimentaires-sur-viandes-rouges-et-charcuteries-pour-prevenir-le-risque-de-cancer-du-colon","status":"publish","type":"post","link":"https:\/\/science-nutrition.com\/en\/2019\/03\/19\/les-rencontres-de-linra-au-sia-2019-innovations-alimentaires-sur-viandes-rouges-et-charcuteries-pour-prevenir-le-risque-de-cancer-du-colon\/","title":{"rendered":"Les rencontres de l\u2019INRA au SIA, 2019 \/ Innovations alimentaires sur viandes rouges et charcuteries pour pr\u00e9venir le risque de cancer du colon"},"content":{"rendered":"<div class=\"l-subsection\"><div class=\"l-subsection-h\"><div class=\"l-subsection-hh g-html i-cf\"><p>Orchidali a particip\u00e9 \u00e0 la rencontre de l\u2019INRA au Salon de l\u2019Agriculture sur la th\u00e9matique \u00ab Innovations alimentaires de l\u2019assiette au champs \u00bb et vous propose le compte-rendu de l\u2019intervention de Fabrice Pierre intitul\u00e9e\u00a0: \u00ab\u00a0Viandes rouges, charcuteries et cancer du c\u00f4lon: vers une pr\u00e9vention par modification des modes de production et d\u2019\u00e9levage\u00a0?\u00a0\u00bb<\/p>\n<p>Fabrice Pierre a rappel\u00e9 le classement de l\u2019OMS en 2015 de la charcuterie comme carcinog\u00e8ne av\u00e9r\u00e9e et de la viande rouge comme carcinog\u00e8ne probable. Le WCRFI (World Cancer Research Fund International) a montr\u00e9 \u00e0 partir des \u00e9tudes \u00e9pid\u00e9miologiques, un risque de cancer du c\u00f4lon associ\u00e9 \u00e0 la consommation de viande rouge (b\u0153uf, veau, porc, cheval, agneau et mouton) et de charcuterie alors qu\u2019on ne retrouve pas de risque lors de la consommation de viande blanche. Le WCRFI a \u00e9mis des recommandations visant \u00e0 limiter la consommation de viande rouge et \u00e0 \u00e9viter la consommation de charcuterie (2017).<\/p>\n<p>En France, les recommandations du PNNS 4 pr\u00e9conisent de privil\u00e9gier la volaille et en limitant les autres viandes (porc, b\u0153uf, veau, mouton, agneau, abats) \u00e0 500 g par semaine, et de limiter la consommation de la charcuterie \u00e0 150 g par semaine.<\/p>\n<p>Fabrice Pierre et son \u00e9quipe a cherch\u00e9 \u00e0 identifier sur des mod\u00e8les animaux l\u2019agent responsable de cancer pour limiter nutritionnellement le risque. Il a montr\u00e9 que le fer h\u00e9minique permet d\u2019expliquer \u00e0 lui seul l\u2019effet promoteur sans effet additif ou synergique des amines aromatiques h\u00e9t\u00e9rocycliques, ou des compos\u00e9es N-nitros\u00e9s. Le fer h\u00e9minique catalysant la lipop\u00e9roxydation et la nitrosylation, la pr\u00e9vention nutritionnelle a consist\u00e9 soit \u00e0 ch\u00e9later l\u2019h\u00e8me par le calcium soit \u00e0 inhiber la lipop\u00e9roxydation en ajoutant des antioxydants (vitamine E ou polyph\u00e9nols) dans l\u2019alimentation. Chez des rats, l\u2019addition de calcium ou le statut antioxydant du r\u00e9gime sont efficaces contre la promotion induite par la charcuterie classique et les marqueurs de toxicit\u00e9 induits par la charcuterie classique.<\/p>\n<p>L\u2019\u00e9tude \u00e9pid\u00e9miologique sur la cohorte E3N de femmes de la Mutuelle G\u00e9n\u00e9rale de l\u2019Education Nationale a permis de comparer le risque relatif de femmes dans le quatri\u00e8me quartile en h\u00e8me dont le r\u00e9gime alimentaire a un statut antioxydant \u00e9lev\u00e9 ou faible. Lorsque le statut antioxydant du r\u00e9gime de ces femmes est \u00e9lev\u00e9, la forte consommation h\u00e9minique n\u2019est plus associ\u00e9e \u00e0 une augmentation du risque. On pourrait donc recommander d\u2019associer les l\u00e9gumes \u00e0 la consommation de viande pour diminuer le risque. En outre afin de savoir s\u2019il \u00e9tait possible de r\u00e9duire le risque en modifiant les proc\u00e9d\u00e9s de fabrication et les pratiques d\u2019\u00e9levage, calcium ou tocoph\u00e9rol ont \u00e9t\u00e9 ajout\u00e9s au cours de la fabrication de la charcuterie donn\u00e9e \u00e0 des rats\u00a0: l\u2019addition de calcium ou de tocoph\u00e9rol est une strat\u00e9gie efficace contre la promotion induite par la charcuterie classique et contre les marqueurs de toxicit\u00e9 de la consommation de cette charcuterie. Ces r\u00e9sultats ont \u00e9t\u00e9 confirm\u00e9s chez des volontaires sains. Finalement, la vitamine E a \u00e9t\u00e9 \u00e9galement rajout\u00e9e \u00e0 la ration du cochon et a permis de pr\u00e9parer une charcuterie enrichie en vitamine E afin de tester l\u2019effet sur la carcinogen\u00e8se colorectale de cette charcuterie chez le rat. La nutrition du cochon par de la vitamine E est aussi une solution efficace contre la promotion induite par la charcuterie classique et contre les marqueurs de toxicit\u00e9 de la consommation de charcuterie classique comme cela a pu \u00eatre mis en \u00e9vidence chez le rat.<\/p>\n<p>Les vid\u00e9os de ces pr\u00e9sentations sont disponibles sur ce <a href=\"http:\/\/www.inra.fr\/Entreprises-Monde-agricole\/Resultats-innovation-transfert\/Tous-les-dossiers\/Les-rencontres-du-SIA-2019\/Innovations-de-l-assiette-au-champ\/(key)\/5\" target=\"_blank\">lien<\/a>.<\/p>\n<p><em><strong>Orchidali vous propose de mener des <a href=\"https:\/\/science-nutrition.com\/scientific-literature-review\/\" target=\"_blank\">revues et analyses de la litt\u00e9rature scientifique<\/a>.<\/strong><\/em><\/p>\n<\/div><\/div><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Orchidali a particip\u00e9 \u00e0 la rencontre de l\u2019INRA au Salon de l\u2019Agriculture sur la th\u00e9matique \u00ab Innovations alimentaires de l\u2019assiette au champs<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":4,"featured_media":4361,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,504,207],"tags":[956,957,46,59,538,480],"class_list":["post-5074","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agenda","category-conferences","category-nous-rencontrer","tag-conferences-inra","tag-consommation-de-viande","tag-inra","tag-pnns","tag-recommandations-alimentaires","tag-sia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - 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