{"id":84156,"date":"2022-06-23T10:25:44","date_gmt":"2022-06-23T08:25:44","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=article_revue&#038;p=84156"},"modified":"2023-03-23T14:33:36","modified_gmt":"2023-03-23T13:33:36","slug":"scientific-news-3","status":"publish","type":"article_revue","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/scientific-news-3\/","title":{"rendered":"Scientific news"},"content":{"rendered":"\n<p>Discover five recent scientific articles from our food, health and sustainability watch.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"450\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2022\/04\/Bandeau-breves-ok.jpg\" alt=\"\" class=\"wp-image-82400\"\/><\/figure>\n\n\n\n<div class=\"block__brief\">\n    <strong class=\"block__brief__title\"><\/strong>\n    <span class=\"block__brief__subtitle\"><\/span>\n    <div class=\"block__brief__briefs\">\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2022\/02\/Surpoids-breve-1-ok.jpg\" alt=\"Maladie m\u00e9tabolique femme en surpoid mangeant un plat \u00e0 base de l\u00e9gumes\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Higher intakes of fruits, vegetables, and multiple individual nutrients is associated with a lower risk of metabolic syndrome among adults with comorbidities<\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Higher intakes of fruits, vegetables, and multiple individual nutrients is associated with a lower risk of metabolic syndrome among adults with comorbidities<\/strong>\n                    <div class=\"block__brief__brief__content\"><p>A Korean study (more than 67,000 adults followed for 10 years) analysed the role of some micronutrients and fruit and vegetables consumption on the metabolic syndrome. According to this work, a high consumption of vegetables (white and red) is associated with a lower risk of metabolic syndrome. For fruits, a lower risk is observed only in men. Finally, among adults with co-morbidities (type 2 diabetes, hypertension, cancers, cardiovascular diseases&#8230;), a lower risk of metabolic syndrome is observed with an increase of the daily intake of vitamin B2 and retinol, and with a high consumption of fruit and vegetables (white and red).<\/p>\n<\/div>\n                                            <a href=\"Nguyen HD, et al. Nutr Res. 2021;99:1-12.\"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Nguyen HD, et al. Nutr Res. 2021;99:1-12.\n                        <\/a>\n                                                        <\/div>\n            <\/div>\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2022\/02\/Breves-2-ok.jpg\" alt=\"Jene femme mangeant une salade\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Estimating impact of food choices on life expectancy: A modeling study<\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Estimating impact of food choices on life expectancy: A modeling study<\/strong>\n                    <div class=\"block__brief__brief__content\"><p>A team from the Bergen University (Norway) recently modelled the increase in life expectancy that could allow the improvement of our food consumption (Many data were used &#8211; meta-analyses, Global Burden Disease, mortality tables etc.). According to this work, the transition from a typical occidental diet to a nutritionally optimised diet, i.e.an increased consumption of legumes, whole grains, fruit and vegetables and nuts, and less red and processed meat, could increase life expectancy by more than 10 years among 20 year-olds. Benefits are more important in men (13 years) than woman (10.7 years). For older people, benefits could be smaller but substantials. The calculator &#8220;Food4HealthyLife&#8221;, the used tool, could be useful to clinicians, decision-makers and the general public to understand the impact of food choices on health.<\/p>\n<\/div>\n                                            <a href=\"Fadnes LT, et al. PLoS Med. 2022;19(2):e1003889.\"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Fadnes LT, et al. PLoS Med. 2022;19(2):e1003889.\n                        <\/a>\n                                                        <\/div>\n            <\/div>\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2022\/02\/Bio-breve-3-ok.jpg\" alt=\"Agriculture bio, conventionnelle, agricultrice r\u00e9coltant des choux\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Organic vs conventional plant-based foods: a review<\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Organic vs conventional plant-based foods: a review<\/strong>\n                    <div class=\"block__brief__brief__content\"><p>A recent review of literature examined the available knowledge on the influence of organic agriculture on the environment, producers, consumers and society. Physic-chemical, nutritional and phytochemical qualities of conventional and organic plant foods were also compared. Authors of this work highlight that, despite the existence of debates on the subject, current scientific knowledge does not show a significant difference between conventional and organic food in terms of environmental impact, nutritional quality, safety and health effects. They identify 5 key findings: 1. organic farming uses natural pesticides and low-dose synthetic pesticides. 2. difficult control of aflatoxins and bacterial contamination is common in organic farming; 3. reduced plant yields are typical of the organic system; 4. The sensory and nutritional quality of organic food is not superior to conventional food. 5. The risk of food loss and price increase for organic products is higher than for conventional products.<\/p>\n<\/div>\n                                            <a href=\"Giampieri F, et al. Food Chemistry, 2022 fEB, 132352, ISSN 0308-8146.\"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Giampieri F, et al. Food Chemistry, 2022 fEB, 132352, ISSN 0308-8146.\n                        <\/a>\n                                                        <\/div>\n            <\/div>\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2022\/02\/Breves-4-ok.jpg\" alt=\"Cours de cuisine \u00e0 l'\u00e9cole\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Culinary nutrition education improves home food availability and psychosocial factors related to healthy meal preparation among children<\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Culinary nutrition education improves home food availability and psychosocial factors related to healthy meal preparation among children<\/strong>\n                    <div class=\"block__brief__brief__content\"><p>A Malaysian team evaluated the effectiveness of a school-based intervention with 10-11 year-olds (83 children) and their parents. Over a 12-week period, participants attended five practical modules including cooking workshops and a nutrition education module (every 2 weeks). The availability of healthy foods at home and psychosocial factors associated with healthy meal preparation (knowledge, attitude, practice and self-efficacy) were assessed in the participants and a control group. In the participant group, the mean score of the four factors assessed and the quality of the meals were higher. Similarly, an increased availability of fruit, vegetables and healthy foods was also noted in the intervention group.<\/p>\n<\/div>\n                                            <a href=\"Ng CM, et al. J Nutr Educ Behav. 2022;54(2):100-108\"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Ng CM, et al. J Nutr Educ Behav. 2022;54(2):100-108\n                        <\/a>\n                                                        <\/div>\n            <\/div>\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2022\/02\/Breves-5-ok.jpg\" alt=\"Jeune femme cuisinant avec sa grand-m\u00e8re, maladie d'Alzheimer\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Interaction between diet and microbiota in the pathophysiology of Alzheimer&#8217;s disease : focus on polyphenols and dietary fibers<\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Interaction between diet and microbiota in the pathophysiology of Alzheimer&#8217;s disease : focus on polyphenols and dietary fibers<\/strong>\n                    <div class=\"block__brief__brief__content\"><p>An increasing number of animal studies are looking at the gut-brain axis and showing a potential involvement of microbiota composition in the pathophysiology and progression of Alzheimer&#8217;s disease. Few studies of this type have been carried out in humans and none have considered diet as a determinant of the composition of the gut microbiota. A recent review of the literature examined the available knowledge. This work highlights that epidemiological studies show that a high consumption of fruit and vegetables could slow down the progression of Alzheimer&#8217;s disease. This effect would be linked to the presence of certain components such as fibres or polyphenols. The latter have antioxidant, anti-inflammatory and anti-apoptotic activities that could counterbalance the pathophysiological mechanisms of dementia. More broadly, the authors stress the need for further knowledge.<\/p>\n<\/div>\n                                            <a href=\"Ticinesi A, et al. J Alzheimers Dis. 2022 Feb 9. Education. Nutrients. 2021 Nov 21;13(11):4170\"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Ticinesi A, et al. J Alzheimers Dis. 2022 Feb 9. Education. Nutrients. 2021 Nov 21;13(11):4170\n                        <\/a>\n                                                        <\/div>\n            <\/div>\n            <\/div>\n<\/div>\n","protected":false},"template":"","class_list":["post-84156","article_revue","type-article_revue","status-publish","hentry"],"acf":{"auteur":"","source":"","revue":[{"ID":84126,"post_author":"22","post_date":"2022-06-23 10:12:36","post_date_gmt":"2022-06-23 08:12:36","post_content":"<!-- wp:image {\"id\":80648,\"sizeSlug\":\"large\",\"linkDestination\":\"none\"} -->\n<figure class=\"wp-block-image size-large\"><img src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2022\/02\/Bandeau-bis-764x510.jpg\" alt=\"Young activ woman eating a bowl of fruits\" class=\"wp-image-80648\"\/><\/figure>\n<!-- \/wp:image -->\n\n<!-- wp:paragraph -->\n<p><strong>Never before have we been so encouraged to follow recommendations for a healthy, active and balanced lifestyle to ensure better physical, moral and social health, now and in the future. However, at the same time, never before has our society, due to its changes, led us to such a sedentary lifestyle, such a low level of physical activity, or a diet that is too often unbalanced.<\/strong><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Our daily activity habits and our diet, which are often considered in scientific literature and public health recommendations as two independent levers for managing our energy balance, seem to interact and influence each other.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:list -->\n<ul><li>In his article, Professor Lecerf considers the results of a study conducted on more than 5,000 students to illustrate how regular physical activity and a healthy diet positively influence weight regulation and jointly reduce the risks of excess weight.<\/li><\/ul>\n<!-- \/wp:list -->\n\n<!-- wp:list -->\n<ul><li>Dr Aucouturier presents the results of a systematic and meta-analytical review highlighting the essential role of a diet rich in fruit and vegetables in minimising the physiological consequences, and in particular muscle damage, inflammation or other oxidative stress, following certain intensive physical activities.<\/li><\/ul>\n<!-- \/wp:list -->\n\n<!-- wp:list -->\n<ul><li>Finally, Dr Julian highlights the still underestimated effects of our daily activities on our dietary control, pointing out that an active lifestyle and a low level of sedentary behaviour promote a healthier and more balanced diet from an early age.<\/li><\/ul>\n<!-- \/wp:list -->\n\n<!-- wp:paragraph -->\n<p>The issue thus clearly and appropriately highlights not only the need to follow public health recommendations, but also shows the synergy between an active lifestyle and a balanced diet.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:acf\/unpictureable {\"id\":\"block_62b42006bb62d\",\"name\":\"acf\/unpictureable\",\"data\":{\"title\":\"Author(s)\",\"_title\":\"field_unpictureable_title\",\"authors_0_fully_name\":\"David Thivel\",\"_authors_0_fully_name\":\"field_unpictureable_author_fully_name\",\"authors_0_profession\":\"Associate Professor, AME2P Laboratory, UPR 3533, Clermont Auvergne University, CRNH Auvergne, FRANCE\",\"_authors_0_profession\":\"field_unpictureable_author_profession\",\"authors\":1,\"_authors\":\"field_unpictureable_authors\"},\"align\":\"center\",\"mode\":\"auto\"} \/-->\n\n<!-- wp:acf\/about {\"id\":\"block_629f14f6bb228\",\"name\":\"acf\/about\",\"data\":{\"title\":\"About the author\",\"_title\":\"field_about_title\",\"content\":\"\\u003cul\\u003e\\r\\n\\t\\u003cli\\u003eDavid Thivel holds a PhD in Exercise Physiology and Human Nutrition (INRAE and Blaise Pascal University, France) and two postdoctoral positions, first at the New York Nutrition Obesity Research Center (Columbia University, USA) and then at the Healthy Active Living and Obesity Research Group (Ottawa, Canada).\\u003c\/li\\u003e\\r\\n\\r\\n\\t\\u003cli\\u003eDavid mainly works on the metabolic, energetic and nutritional adaptations to daily activities and exercise-versus dietary-induced energy deficits, particularly in pediatric obesity.\\u003c\/li\\u003e\\r\\n\\r\\n\\t\\u003cli\\u003eDavid currently leads the AME2P research laboratory (Clermont Auvergne University) and is vice-president of the European Childhood Obesity Group (ECOG).\\u003c\/li\\u003e\\r\\n\\u003c\/ul\\u003e\\r\\n\\r\\n\",\"_content\":\"field_about_content\"},\"align\":\"center\",\"mode\":\"auto\"} \/-->","post_title":"70 - F\u00e9vrier 2022","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"balanced-diet-and-active-lifestyle-a-winning-duo","to_ping":"","pinged":"","post_modified":"2023-03-23 14:33:43","post_modified_gmt":"2023-03-23 13:33:43","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=revue&#038;p=84126","menu_order":66,"post_type":"revue","post_mime_type":"","comment_count":"0","filter":"raw"}],"position":"4","references":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Scientific news \u00c9quation Nutrition - Aprifel<\/title>\n<meta name=\"description\" content=\"Scientific news \u00c9quation Nutrition - Aprifel\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/scientific-news-3\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scientific news \u00c9quation Nutrition\" \/>\n<meta property=\"og:description\" content=\"Scientific news \u00c9quation Nutrition\" \/>\n<meta property=\"og:url\" content=\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/scientific-news-3\/\" \/>\n<meta property=\"og:site_name\" content=\"Aprifel\" \/>\n<meta property=\"article:modified_time\" content=\"2023-03-23T13:33:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.aprifel.com\/wp-content\/uploads\/2022\/04\/Bandeau-breves-ok.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/scientific-news-3\/\",\"url\":\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/scientific-news-3\/\",\"name\":\"Scientific news \u00c9quation Nutrition - 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