{"id":84254,"date":"2022-06-22T10:59:26","date_gmt":"2022-06-22T08:59:26","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=article_revue&#038;p=84254"},"modified":"2023-03-23T14:33:54","modified_gmt":"2023-03-23T13:33:54","slug":"scientific-news","status":"publish","type":"article_revue","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/scientific-news\/","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\/03\/Breve-1-OK-1.jpg\" alt=\"Alimentation m\u00e9dit\u00e9rran\u00e9enn - Equation nutrition - APRIFEL\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Mediterranean diet and physical activity: a winning duo for good health <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Mediterranean diet and physical activity: a winning duo for good health <\/strong>\n                    <div class=\"block__brief__brief__content\"><p>The Mediterranean diet is one of the best patterns of healthy diets. Italian researchers conducted a study to evaluate the impact of typical Mediterranean foods on the lipid and glucose profiles of 85 adolescents. Divided into six groups depending on the food tested (three \u201cMediterranean\u201d foods (G1: olive oil; G2: nuts; G3: fish) and three unhealthy foods (G4: fast food; G5: sweets; G6: biscuits)), these adolescents were administered a personalised Mediterranean meal plan including the tested food group for six months. Their level of physical activity and metabolic profile were evaluated at the time of recruitment and at the end of the experiment. After six months of follow-up, a significant decrease in blood glucose and cholesterol (total and LDL) was found for all the participants. These improvements were noted in sedentary adolescents, those with moderate activity levels, and those who were active and had displayed a better metabolic profile at the start of the experiment. Therefore, combining a healthy diet such as the Mediterranean diet with physical activity increases the resulting health benefits.<\/p>\n<\/div>\n                                            <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/35215532\/\"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            https:\/\/pubmed.ncbi.nlm.nih.gov\/35215532\/\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\/03\/Breve-2-OK.jpg\" alt=\"L\u00e9gumes \u00e0 feuilles vertes et crucif\u00e8res - pr\u00e9vention d\u00e9g\u00e9n\u00e9rence maculaire\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Eating foods rich in lutein and zeaxanthin appears to have a protective effect against age-related macular degeneration<\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Eating foods rich in lutein and zeaxanthin appears to have a protective effect against age-related macular degeneration<\/strong>\n                    <div class=\"block__brief__brief__content\"><p>Known for their antioxidant effects, lutein and zeaxanthin belong to the class of carotenoids, which are pigments produced by plants. Found mainly in green leafy vegetables and some cruciferous vegetables, these two substances are unique in that they accumulate in the retina, specifically the macula. A recent literature review presented the current state of knowledge on the role of lutein and zeaxanthin in age-related macular degeneration (AMD) and cataracts, based in particular on human studies focusing on these substances\u2019 metabolism and bioavailability. Multiple studies have shown that regularly consuming foods containing these pigments, such as spinach, kale, and cabbage, provides significant protection against the onset of late AMD. There are also studies showing that higher dietary antioxidant intake, including with lutein and zeaxanthin, can significantly reduce early AMD associated with genetic risk variants.<\/p>\n<\/div>\n                                            <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/35215476\/\"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            https:\/\/pubmed.ncbi.nlm.nih.gov\/35215476\/\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\/03\/Breve-3-OK.jpg\" alt=\"Alliac\u00e9s - pr\u00e9vention cancer gastrique\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Eating allium vegetables may reduce the risk of stomach cancer <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Eating allium vegetables may reduce the risk of stomach cancer <\/strong>\n                    <div class=\"block__brief__brief__content\"><p>The <a href=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-dossier\/alliaces\/\">allium<\/a> class of vegetables and herbs includes garlic, onions, shallots, chives and leeks. All of these contain high levels of certain sulphur compounds (allicin, alliin and allyl sulphides). <a href=\"http:\/\/stop-project.org\/\" rel=\"noopener\" target=\"_blank\">The Stomach cancer Pooling (StoP)<\/a> Project consortium of international epidemiological studies explored the role of consuming allium vegetables in the prevention of stomach cancer. Seventeen studies including 6097 people with stomach cancer and 13,017 controls were analysed. According to this review, total allium vegetable intake was inversely associated with the risk of stomach cancer, suggesting that these foods provide protection against this disease. This association was nonetheless stronger in the studies conducted in Asia compared with the results obtained in Europe and the USA. In light of this geographical heterogeneity, the authors underline the possibility of a residual confounding factor and state that these results should be considered with caution and confirmed through further studies.<\/p>\n<\/div>\n                                            <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/35210588\/\"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            https:\/\/pubmed.ncbi.nlm.nih.gov\/35210588\/\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\/03\/Breve-4-OK.jpg\" alt=\"Adolescents - R\u00e9seaux sociaux - comportements alimentaires malsains\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Exposure to social media is found to encourage unhealthy dietary behaviours in children and adolescents <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Exposure to social media is found to encourage unhealthy dietary behaviours in children and adolescents <\/strong>\n                    <div class=\"block__brief__brief__content\"><p>A systematic literature review conducted by a German team sought to evaluate the effects of social media on the dietary behaviours of children and adolescents (aged 2-18) and identify the related physiological and social mechanisms. Thirty-five articles were analysed.<br \/>\nOf four studies evaluating the effect of videos in terms of promoting healthy eating habits, one showed a positive effect of videos shared by peers (increased vegetable intakes). This effect was not observed for videos shared by influencers. Most of the studies also underlined that, regardless of the age of the participants, exposure to social media was associated with unhealthy dietary behaviours (skipping breakfast, consuming large quantities of unhealthy snacks and sugar-sweetened beverages, eating small quantities of fruit and vegetables). Moreover, the children and adolescents exposed to digital images of foods (healthy vs. unhealthy) showed increased brain response in reward- and attention-related regions. The authors therefore suggest that the observed effects in terms of dietary behaviour were related to physiological (appetite, increased neural response to portion size and the energy density of the foods depicted) and social (food advertising via influencers and peers) mechanisms.<\/p>\n<\/div>\n                                            <a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/35218190\/\"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            https:\/\/pubmed.ncbi.nlm.nih.gov\/35218190\/\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\/03\/Breve-5-OK.jpg\" alt=\"Br\u00e9sil - alimentation saine -fruits et l\u00e9gumes\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Food environment in Brazil: Barriers and facilitators for healthy and balanced eating <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Food environment in Brazil: Barriers and facilitators for healthy and balanced eating <\/strong>\n                    <div class=\"block__brief__brief__content\"><p>Brazilian researchers carried out a cross-sectional study intended to analyse barriers and facilitators for healthy and balanced eating in the food environment (municipality of Jundia\u00ed, S\u00e3o Paulo State). The majority of the 650 food retailers identified mainly sold ultra-processed products; 75.9% sold sugar-sweetened beverages, 37% rice and beans, and 30% fruit and vegetables. The authors conclude that access to healthy eating was facilitated by fruit and vegetable stores and neighbourhood markets, while bakeries were barriers. As for supermarkets, they had a mixed effect: they were both facilitators (greater availability of natural and minimally processed foods) and barriers (advertising, promotions for ultra-processed foods, for example).<\/p>\n<\/div>\n                                            <a href=\"Borges CA, et al. Cad Saude Publica. 2022 Feb 23;37Suppl 1(Suppl 1):e00157020.\"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Borges CA, et al. Cad Saude Publica. 2022 Feb 23;37Suppl 1(Suppl 1):e00157020.\n                        <\/a>\n                                                        <\/div>\n            <\/div>\n            <\/div>\n<\/div>\n","protected":false},"template":"","class_list":["post-84254","article_revue","type-article_revue","status-publish","hentry"],"acf":{"auteur":"","source":"","revue":[{"ID":81658,"post_author":"25","post_date":"2022-04-01 18:01:41","post_date_gmt":"2022-04-01 16:01:41","post_content":"<!-- wp:image {\"id\":81429,\"sizeSlug\":\"full\",\"linkDestination\":\"none\"} -->\n<figure class=\"wp-block-image size-full\"><img src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2022\/03\/Bandeau-tendances-MAJ-bis.jpg\" alt=\"Burger vegan - tendances alimentaires - Equation Nutrition - Aprifel\" class=\"wp-image-81429\"\/><\/figure>\n<!-- \/wp:image -->\n\n<!-- wp:paragraph -->\n<p>Since the 1980s, there has been a proliferation in the availability of inexpensive and highly palatable foods, leading to a shift in the overall healthfulness of population diets. Despite decades of global efforts to align dietary behaviours with national and international recommendations, a poor diet remains one of the leading risk factors for ill-health, including dyslipidemia, cardiovascular disease, several types of cancer, and psychological illnesses.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Research endeavors have focused on characterizing dietary trends across the lifespan and globally, as well as investigating associations with disease risk.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:list -->\n<ul><li>In the viewpoint by Riccardi et al. (2020), authors synthesized a body of evidence, concluding that unfavourable changes in dietary behaviours among Europeans were associated with increased cardiovascular disease risk.<\/li><li>In the study by Bu et al. (2021), summarized by Costa, a similar shift in dietary patterns and diet-related behaviours was observed among the Chinese population, with an increased preference for consuming both carbohydrate-rich foods, such as fruits and vegetables, and energy-dense foods such as meat, snacks, and beverages.<\/li><li>Both studies by Liu et al. (2021) and Yu et al. (2021), reported by Chans\u00e9aume-Bussiere, examined trends in food sources and diet quality among children and adults between 1999 and 2018 in the United States. It was determined through dietary indices, namely the American Heart Association diet score and\/or the Healthy Eating Index 2015, that diet quality of foods (meals, snacks, and beverages) consumed at schools significantly improved, without population disparities. This finding contrasted with observed disparities for food consumed from grocery stores, particularly that poor diet quality decreased in only high-income (vs low-income) households.<\/li><\/ul>\n<!-- \/wp:list -->\n\n<!-- wp:paragraph -->\n<p><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Trends that are aligned with a Western style diet high in fat and animal-based foods have been emerging over the past few decades. Collectively, these studies underscore the importance of system level interventions to improve population adherence to dietary guidelines and recommendations and reduce health disparities, which can help to increase healthy life expectancy.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:acf\/pictureable {\"id\":\"block_62b232770d10d\",\"name\":\"acf\/pictureable\",\"data\":{\"authors_0_fully_name\":\"Maryam Kebbe\",\"_authors_0_fully_name\":\"field_pictureable_author_fully_name\",\"authors_0_profession\":\"PhD, CIHR Postdoctoral Research Fellow, Pennington Biomedical Research Center, Baton Rouge, Louisiana, United States \",\"_authors_0_profession\":\"field_pictureable_author_profession\",\"authors_0_information\":\"\",\"_authors_0_information\":\"field_pictureable_author_information\",\"authors_0_picture\":81385,\"_authors_0_picture\":\"field_pictureable_author_picture\",\"authors\":1,\"_authors\":\"field_pictureable_authors\"},\"align\":\"center\",\"mode\":\"auto\"} \/-->\n\n<!-- wp:acf\/about {\"id\":\"block_62b233780d10e\",\"name\":\"acf\/about\",\"data\":{\"title\":\"About the author\",\"_title\":\"field_about_title\",\"content\":\"Dr. Maryam Kebbe received her PhD in Medical Sciences from the University of Alberta\u2019s Department of Pediatrics (Edmonton, Alberta) in 2019. She completed postdoctoral training in the Medical Sciences Division at the University of Oxford (Oxford, United Kingdom) and is currently a CIHR Postdoctoral Research Fellow in the Reproductive Endocrinology \\u0026 Women's Health Laboratory at the Pennington Biomedical Research Center (Baton Rouge, Louisiana). Dr. Kebbe established her roots as a nutrition and behaviour scientist and innovated solutions within clinical settings to manage obesity, from infancy through adulthood. Drawing in part on her nutrition training, Dr. Kebbe's niche targets developmental origins of obesity by studying the breastmilk and infant gut microbiomes, with a particular focus on nutritional, immunomodulatory, inflammatory, metabolic, and endocrine mechanisms. Dr. Kebbe hopes to develop and implement novel, effective, and sustainable nutrition and microbiome-based interventions to prevent obesity in infants and children.  \",\"_content\":\"field_about_content\"},\"align\":\"center\",\"mode\":\"auto\"} \/-->","post_title":"71 - March 2022","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"food-trends-in-the-us-europe-and-china","to_ping":"","pinged":"","post_modified":"2024-10-24 17:18:10","post_modified_gmt":"2024-10-24 15:18:10","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=revue&#038;p=81658","menu_order":63,"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>Eating allium vegetables may reduce the 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