Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Melanie Deschasaux-Tanguy"'
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:
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:
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
Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort
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 (2024)
Externí odkaz:
https://doaj.org/article/69f427f23ac3472294a1168dac344284
Autor:
Omar Deraz, Thomas Van Sloten, Rachel Climie, Charlotte Debras, Léopold K. Fezeu, Mélanie Deschasaux-Tanguy, Xavier Jouven, Emmanuelle Kesse-Guyot, Pilar Galan, Serge Hercberg, Mathilde Touvier, Jean-Philippe Empana
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-12 (2023)
Abstract Person-centered cardiovascular health (CVH) may facilitate cardiovascular disease primordial prevention in low resources settings. The study aims to assess the validity of person-centered CVH compared to gold standard measured CVH by examini
Externí odkaz:
https://doaj.org/article/f8636a46969a4be1a977453185f5edcf
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
Autor:
Mélanie Deschasaux-Tanguy, Bernard Srour, Laurent Bourhis, Nathalie Arnault, Nathalie Druesne-Pecollo, Younes Esseddik, Fabien Szabo de Edelenyi, Julien Allègre, Benjamin Allès, Valentina A. Andreeva, Julia Baudry, Leopold K. Fezeu, Pilar Galan, Chantal Julia, Emmanuelle Kesse-Guyot, Sandrine Péneau, Serge Hercberg, Nathalie Bajos, Gianluca Severi, Marie Zins, Xavier de Lamballerie, Fabrice Carrat, Mathilde Touvier, on behalf of the SAPRIS-SERO study group
Publikováno v:
BMC Medicine, Vol 19, Iss 1, Pp 1-18 (2021)
Abstract Background Nutritional factors are essential for the functioning of the immune system and could therefore play a role in COVID-19 but evidence is needed. Our objective was to study the associations between diet and the risk of SARS-CoV-2 inf
Externí odkaz:
https://doaj.org/article/902ea63b9b504f55b3348360209a8396
Autor:
Eloi Chazelas, Nathalie Druesne-Pecollo, Younes Esseddik, Fabien Szabo de Edelenyi, Cédric Agaesse, Alexandre De Sa, Rebecca Lutchia, Pauline Rebouillat, Bernard Srour, Charlotte Debras, Gaëlle Wendeu-Foyet, Inge Huybrechts, Fabrice Pierre, Xavier Coumoul, Chantal Julia, Emmanuelle Kesse-Guyot, Benjamin Allès, Pilar Galan, Serge Hercberg, Mélanie Deschasaux-Tanguy, Mathilde Touvier
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-21 (2021)
Abstract Food additives (e.g. artificial sweeteners, emulsifiers, dyes, etc.) are ingested by billions of individuals daily. Some concerning results, mainly derived from animal and/or cell-based experimental studies, have recently emerged suggesting
Externí odkaz:
https://doaj.org/article/37e61ff3f21e4345a36e9091a4057aa4