Zobrazeno 1 - 10
of 151
pro vyhledávání: '"Bernard, Srour"'
Autor:
Carlos Gómez-Martínez, Pauline Paolassini-Guesnier, Léopold Fezeu, Bernard Srour, Serge Hercberg, Mathilde Touvier, Nancy Babio, Jordi Salas-Salvadó, Sandrine Péneau
Publikováno v:
BMC Medicine, Vol 22, Iss 1, Pp 1-11 (2024)
Abstract Background Type 2 diabetes is one of the most prevalent and preventable diseases worldwide and impulsivity, a psychological trait characterized by making quick decisions without forethought, has been suggested as a key feature for health-rel
Externí odkaz:
https://doaj.org/article/1945bca152104e24a8fac788c7968c9b
Autor:
Anna Palomar-Cros, Valentina A. Andreeva, Léopold K. Fezeu, Chantal Julia, Alice Bellicha, Emmanuelle Kesse-Guyot, Serge Hercberg, Dora Romaguera, Manolis Kogevinas, Mathilde Touvier, Bernard Srour
Publikováno v:
Nature Communications, Vol 14, Iss 1, Pp 1-12 (2023)
Abstract Daily eating/fasting cycles synchronise circadian peripheral clocks, involved in the regulation of the cardiovascular system. However, the associations of daily meal and fasting timing with cardiovascular disease (CVD) incidence remain uncle
Externí odkaz:
https://doaj.org/article/1835d0b1e19e41be80178aa3811a1062
Autor:
Pilar Galan, Serge Hercberg, Chantal Julia, Bernard Srour, Léopold K Fezeu, Emmanuelle Kesse-Guyot, Mathilde Touvier, Mélanie Deschasaux-Tanguy, Morgane Fialon, Barthélémy Sarda
Publikováno v:
BMJ Global Health, Vol 9, Iss 3 (2024)
Background Food reformulation is promoted as a tool to improve the nutritional quality of population diets. However, the potential impact of industry-wide reformulation on dietary intake has been investigated minimally.Objectives The aim was to estim
Externí odkaz:
https://doaj.org/article/2d944e71511e4b2082fa606a13624344
Autor:
Jérémy Vanhelst, Bernard Srour, Laurent Bourhis, Hélène Charreire, Charlotte Mélanie VerdotDeschasaux-Tanguy, Nathalie Druesne-Pecollo, Fabien Szabo de Edelenyi, Julien Allègre, Benjamin Allès, Valérie Deschamps, Alice Bellicha, Leopold K. Fezeu, Pilar Galan, Chantal Julia, Emmanuelle Kesse-Guyot, Serge Hercberg, Nathalie Bajos, Gianluca Severi, Marie Zins, Xavier de Lamballerie, Fabrice Carrat, Jean-Michel Oppert, Mathilde Touvier, the SAPRIS, SAPRIS-SERO Study Groups
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-11 (2023)
Abstract Lockdown imposed in the early phase of the SARS-CoV-2 outbreak represented a specific setting where activity was restricted but still possible. The aim was to investigate the cross-sectional associations between physical activity (PA) and SA
Externí odkaz:
https://doaj.org/article/c4e6c4fabc974526836f401385ee7261
Autor:
Francine Silva dos Santos, Eurídice Martinez Steele, Caroline dos Santos Costa, Kamila Tiemman Gabe, Maria Alvim Leite, Rafael Moreira Claro, Mathilde Touvier, Bernard Srour, Maria Laura da Costa Louzada, Renata Bertazzi Levy, Carlos Augusto Monteiro
Publikováno v:
Public Health Nutrition, Vol 26, Pp 2366-2373 (2023)
Abstract Objective: To assess the prospective association of two diet quality scores based on the Nova food classification with BMI gain. Design: The NutriNet-Brasil cohort is an ongoing web-based prospective study with continuous recruitment of p
Externí odkaz:
https://doaj.org/article/f285461d9d3248f192eead3ba9f2d6b8
Autor:
Laury Sellem, Bernard Srour, Guillaume Javaux, Eloi Chazelas, Benoit Chassaing, Emilie Viennois, Charlotte Debras, Nathalie Druesne-Pecollo, Younes Esseddik, Fabien Szabo de Edelenyi, Nathalie Arnault, Cédric Agaësse, Alexandre De Sa, Rebecca Lutchia, Inge Huybrechts, Augustin Scalbert, Fabrice Pierre, Xavier Coumoul, Chantal Julia, Emmanuelle Kesse-Guyot, Benjamin Allès, Pilar Galan, Serge Hercberg, Mélanie Deschasaux-Tanguy, Mathilde Touvier
Publikováno v:
PLoS Medicine, Vol 21, Iss 2, p e1004338 (2024)
BackgroundEmulsifiers are widely used food additives in industrially processed foods to improve texture and enhance shelf-life. Experimental research suggests deleterious effects of emulsifiers on the intestinal microbiota and the metabolome, leading
Externí odkaz:
https://doaj.org/article/ddf3dd229f454f1f8ffa6ec24af3aeb0
Autor:
Barthélemy Sarda, Emmanuelle Kesse-Guyot, Valérie Deschamps, Pauline Ducrot, Pilar Galan, Serge Hercberg, Melanie Deschasaux-Tanguy, Bernard Srour, Leopold K Fezeu, Mathilde Touvier, Chantal Julia
Publikováno v:
Public Health Nutrition, Vol 27 (2024)
Abstract Objective: To compare the initial and the updated versions of the front-of-pack label Nutri-Score (related to the nutritional content) with the NOVA classification (related to the degree of food processing) at the food level. Design: Usin
Externí odkaz:
https://doaj.org/article/abef5158f28e4e03be1eb4904dea34a8
Autor:
Mélanie Deschasaux-Tanguy, Fabien Szabo de Edelenyi, Nathalie Druesne-Pecollo, Younes Esseddik, Julien Allègre, Bernard Srour, Pilar Galan, Serge Hercberg, Gianluca Severi, Marie Zins, Emmanuel Wiernik, SAPRIS-SERO study group, Xavier de Lamballerie, Fabrice Carrat, Mathilde Touvier
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-7 (2023)
Abstract ABO blood type has been reported as a potential factor influencing SARS-CoV-2 infection, but so far mostly in studies that involved small samples, selected population and/or used PCR test results. In contrast our study aimed to assess the as
Externí odkaz:
https://doaj.org/article/aef71061c897479eaeaa74b599ad59c0
Autor:
Bernard Srour, Eloi Chazelas, Nathalie Druesne-Pecollo, Younes Esseddik, Fabien Szabo de Edelenyi, Cédric Agaësse, Alexandre De Sa, Rebecca Lutchia, Charlotte Debras, Laury Sellem, Inge Huybrechts, Chantal Julia, Emmanuelle Kesse-Guyot, Benjamin Allès, Pilar Galan, Serge Hercberg, Fabrice Pierre, Mélanie Deschasaux-Tanguy, Mathilde Touvier
Publikováno v:
PLoS Medicine, Vol 20, Iss 1, p e1004149 (2023)
BackgroundNitrites and nitrates occur naturally in water and soil and are commonly ingested from drinking water and dietary sources. They are also used as food additives, mainly in processed meats, to increase shelf life and to avoid bacterial growth
Externí odkaz:
https://doaj.org/article/0769f4f0186b433a8497f6042fbf0caa
Autor:
Bernard Srour, Eloi Chazelas, Léopold K. Fezeu, Guillaume Javaux, Fabrice Pierre, Inge Huybrechts, Serge Hercberg, Mélanie Deschasaux‐Tanguy, Emmanuelle Kesse‐Guyot, Mathilde Touvier
Publikováno v:
Journal of the American Heart Association: Cardiovascular and Cerebrovascular Disease, Vol 11, Iss 24 (2022)
Background Nitrates and nitrites are used as food additives in processed meats. They are also commonly ingested from water and several foods. Several short‐term clinical studies suggested beneficial effects of dietary nitrates on blood pressure, wh
Externí odkaz:
https://doaj.org/article/7a92383132cb4697a0af7ab8b445516c